Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry | Ecency

Savor the delightful flavors of the classic Chicken and Broccoli Stir Fry served with fragrant jasmine rice. This family favorite is not only nutritious but incredibly quick to prepare, ensuring your loved ones will always ask for seconds!

Ingredients

For the Chicken Marinade:
🐔 2 chicken breasts, cut into small pieces
🥚 1 egg white
🧂 3 tablespoons soy sauce
🌽 2 tablespoons corn starch
💧 2 tablespoons water

For the Sauce:
🌽 1 tablespoon corn starch
🧂 1 teaspoon black pepper
🧂 1/2 cup soy sauce
🍬 1 tablespoon brown sugar
🧄 1 tablespoon garlic (minced or paste)
🌱 1 tablespoon ginger (minced or paste)
🍗 1 cup chicken broth
🛢️ 3 tablespoons oil

For the Vegetables & Stir Fry:
🥦 2 cups broccoli florets
🥕 1 cup carrots, sliced (pre-blanched in the microwave)
🛢️ Extra oil for cooking (if needed)

For the Jasmine Rice:
🍚 4 cups jasmine rice
🧂 1.5 tablespoons salt
🛢️ 3 to 4 tablespoons oil
💧 3 cups hot water

Instructions

1- Marinate the Chicken:

Combine 3 tablespoons of soy sauce, 2 tablespoons of corn starch, 1 egg white, and 2 tablespoons of water in a bowl.
Add the chicken pieces and mix well, ensuring each piece is thoroughly coated. Let it marinate for 20 to 30 minutes.

2- Prepare the Sauce:

In a separate bowl, mix 1 tablespoon of corn starch with 1 teaspoon of black pepper, 1/2 cup of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of garlic, 1 tablespoon of ginger, and 1 cup of chicken broth. Set the sauce aside.

3- Cook the Stir Fry:

Heat 3 tablespoons of oil in a large skillet over high heat.
Add the marinated chicken and cook for about 5 minutes until browned on all sides.
Stir in the pre-blanched carrots, broccoli, and sauce mixture. Cook everything together for 5 to 7 minutes until the vegetables are tender-crisp.

4- Cook the Jasmine Rice:

Rinse and soak the jasmine rice for 20 minutes.
Heat 3 to 4 tablespoons of oil in a pot over high heat.
Add the drained rice, stir for 1-2 minutes, then add 1.5 tablespoons of salt and 3 cups of hot water.
Cover and cook the rice until the water is absorbed.
Reduce the heat to very low, cover, and cook for another 10 to 15 minutes until fully cooked.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: Approximately 450 per serving
Protein: 25g
Fats: 15g
Carbohydrates: 50g
Equipment: Large skillet, mixing bowls, pot for rice