Name: Velveted Chicken & Broccoli Stir-Fry with Ginger-Garlic Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breast, thinly sliced; 1 lb broccoli florets; 2 tbsp low-sodium soy sauce; 2 tbsp cornstarch; 1 tbsp rice bran oil or avocado oil (high smoke point); 1 1/2 cups sliced shiitake mushrooms; 1/2 cup thinly sliced scallions (white & green parts separated); 2 tbsp fresh ginger, grated; 4 cloves garlic, minced; 1 tbsp toasted sesame oil; 1 tbsp honey; 1/2 cup low-sodium chicken broth

Velveted Chicken & Broccoli Stir-Fry with Ginger-Garlic Sauce

MintyMint1478

This Asian fusion stir-fry delivers restaurant-style flavor with a focus on health and high protein—perfect for weight loss goals! The 'velveting' technique ensures chicken is juicy and tender, while broccoli and mushrooms provide a satisfying crunch and earthy depth. The sauce is balanced, savory-sweet, and made without acidic or spicy ingredients, making it gentle but deeply flavorful. Kenji López-Alt’s wok technique—high heat, constant tossing, and layering ingredients—creates vibrant color, craveable wok aroma, and a quick cook perfect for weeknights. Each bite brings you satisfaction and nutrition with minimal effort.

Ingredients

Instructions

In a bowl, combine chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Mix well and let marinate for 10 minutes to velvet the protein.
Bring a pot of water to a boil. Blanch the broccoli for 1 minute, then drain and set aside.
Heat a wok or large nonstick skillet over high heat until smoking. Add oil and swirl to coat.
Add chicken in a single layer. Stir-fry for 2-3 minutes until just cooked through. Remove chicken to a plate.
Add mushrooms and white parts of the scallions to the wok. Stir-fry 1 minute. Add ginger and garlic; toss for 30 seconds until fragrant.
Return chicken to the wok with broccoli. In a small bowl, whisk together remaining 1 tbsp soy sauce, remaining 1 tbsp cornstarch, honey, and chicken broth. Pour into wok and toss constantly with a scooping motion until sauce thickens and everything is coated, 2-3 minutes.
Remove from heat. Drizzle with sesame oil, toss, and garnish with green scallion tops. Serve hot.