Name: Wok-Seared Ginger Garlic Chicken & Broccoli Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast, thinly sliced; 2 tbsp cornstarch; 3 tbsp low-sodium soy sauce (divided); 1 tbsp rice vinegar; 1 tbsp oyster sauce; 1 tbsp honey; 2 tbsp neutral oil (e.g., grapeseed or canola); 4 cups broccoli florets (about 1 medium head); 1 red bell pepper, sliced; 4 cloves garlic, minced; 2-inch piece fresh ginger, peeled and minced; 1/2 cup low-sodium chicken broth; 2 tsp toasted sesame oil; 2 green onions, sliced (for garnish); 1 tbsp sesame seeds (for garnish)

Wok-Seared Ginger Garlic Chicken & Broccoli Stir-Fry

SilkyApple9348

This Wok-Seared Ginger Garlic Chicken & Broccoli Stir-Fry is a protein-packed Asian fusion dinner that comes together quickly with simple, fresh ingredients. By velveting the chicken and using high heat in a preheated wok, you get incredibly tender meat and vibrant veggies with a hint of smoky 'wok hei.' The sauce balances savory soy, sweet honey, and tangy vinegar for a deeply satisfying flavor. Perfect for meal planners with high protein goals, this dish is vibrant, beginner-friendly, and a total crowd-pleaser for busy weeknights.

Ingredients

Instructions

In a medium bowl, toss chicken slices with cornstarch and 1 tbsp soy sauce. Let marinate for 10 minutes (velveting for tenderness).
Mix remaining 2 tbsp soy sauce, rice vinegar, oyster sauce, honey, and chicken broth in a small bowl to make the stir-fry sauce. Set aside.
Preheat a wok or large nonstick skillet over high heat until just smoking. Add 1 tbsp oil, then half the chicken. Stir-fry 2-3 minutes until golden and just cooked through. Remove to a plate. Repeat with remaining chicken.
Add remaining 1 tbsp oil to wok. Add garlic and ginger, stir-fry 30 seconds until fragrant. Add broccoli and bell pepper, tossing constantly. Stir-fry 3-4 minutes until crisp-tender.
Return chicken and any juices to wok. Pour in the sauce and toss everything together, stir-frying 1-2 minutes until sauce thickens and everything is well coated.
Turn off heat and drizzle with sesame oil. Toss to coat. Serve hot, garnished with green onions and sesame seeds.