Name: Wok-Seared Ginger Garlic Chicken & Broccoli (Asian Fusion)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized strips; 2 tbsp low-sodium soy sauce; 2 tbsp cornstarch; 2 tbsp avocado oil or grapeseed oil; 1 large head broccoli, cut into florets (about 4 cups); 1 red bell pepper, sliced; 4 cloves garlic, minced; 2-inch piece fresh ginger, peeled and minced; 3 scallions, sliced (white and green parts separated); 1/4 cup water or low-sodium chicken broth; 2 tbsp oyster sauce; 1 tsp toasted sesame oil; Cooked brown rice, for serving (1 cup per serving)

Wok-Seared Ginger Garlic Chicken & Broccoli (Asian Fusion)

AromaticTurnip9925

This Wok-Seared Ginger Garlic Chicken & Broccoli marries whole food ingredients and Asian fusion flair in a dinner you’ll crave. The secret to juicy, tender chicken is the velveting technique—marinating in soy sauce and cornstarch—while high-heat searing delivers that elusive 'wok hei' flavor. A medley of crisp broccoli and sweet peppers gets flash-cooked for vibrant color and crunch. The quick, umami-rich sauce brings it together, and a final drizzle of sesame oil adds aromatic richness. With plenty of lean protein and a colorful veggie boost, this is a delicious, weeknight-friendly meal you’ll want on repeat.

Ingredients

Instructions

In a bowl, combine chicken strips with soy sauce and cornstarch. Toss well to coat and let marinate for 10 minutes (velveting step).
Heat a large wok or 12-inch skillet over high heat until just smoking. Add 1 tbsp oil, swirl to coat. Add half the chicken in a single layer. Sear undisturbed 1 minute, then stir-fry until just cooked through, 2-3 minutes. Remove to plate. Repeat with remaining oil and chicken.
Reduce heat to medium-high. Add white parts of scallions, garlic, and ginger. Stir-fry 30 seconds until fragrant. Add broccoli and red bell pepper. Stir-fry 2 minutes, then add water/broth, cover, and steam vegetables for 2 minutes until crisp-tender.
Return chicken to wok. Add oyster sauce and toss to combine. Stir-fry 1 minute until everything is coated and heated through. Remove from heat, drizzle with sesame oil, and toss. Top with green scallions.
Serve immediately over bowls of cooked brown rice.