Description
A quick Asian-inspired stir fry with tender garlic chicken and vibrant vegetables. Ready in 25 minutes, this healthy recipe skips unhealthy fats and uses olive oil for a cleaner fat profile while delivering restaurant-quality results.
Ingredients
1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
6 cloves garlic, pressed or finely minced
1 tablespoon ground ginger
1/4 cup rice vinegar
4 teaspoons low sodium soy sauce
1/2 cup low sodium chicken broth
2 tablespoons olive oil
2 cups broccoli florets
1 tablespoon cornstarch
1 teaspoon sesame oil (optional)
1 tablespoon crushed red pepper flakes (optional)
Instructions
Cut chicken breast into uniform bite-sized pieces
Combine rice vinegar, soy sauce, ground ginger, and red pepper flakes in a small bowl
Mix cornstarch with chicken broth until fully dissolved
Heat olive oil in a large skillet or wok over high heat
Add chicken and sauté until lightly browned, about 4 minutes
Add broccoli and stir-fry for 2-3 minutes until tender-crisp
Pour cornstarch-broth slurry into the skillet, stirring until sauce thickens
Pour in the prepared garlic-ginger sauce and stir to combine
Cook 1-2 minutes until fully heated through
Drizzle with sesame oil if using, then serve immediately on rice or noodles
Notes
Chicken breast can be pre-cut for faster prep
Broccoli can be substituted with any stir fry-friendly vegetable
Cornstarch slurry ensures authentic stir fry gloss
Use tamari for gluten-free version
Adjust red pepper flakes to personal spice preference
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Stir Fry
- Cuisine: Asian-Inspired