Skip the takeout and try our stir-fry instead! This delicious and easy weeknight supper cooks up quickly in just 30 minutes, with chicken breasts and broccoli in a flavorful sauce. Serve as is, or over rice or rice noodles for a heartier meal. This recipe is a great base for leftover cooked turkey, chicken or pork. Kick up the veggies by adding mushrooms or bell peppers for color contrast and additional flavor. Make it totally veggie and substitute tofu for the chicken. We suggest searing the tofu before adding to get great flavor and some color.
Ingredients
3 tbsp soy sauce
2 tbsp ketchup
4 tsp dark brown sugar
2 tsp sambal oelek
2 tsp cornstarch
2 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
12 oz frozen chopped broccoli
1 cup reduced-sodium chicken broth
8 oz cooked boneless skinless chicken breasts, diced
½ cup uncooked scallions, sliced
Instructions
In a small bowl, whisk together soy sauce, ketchup, brown sugar, sambal oelek, and cornstarch; reserve.
Heat sesame oil in a large non-stick skillet or wok over medium heat. Add garlic and ginger and cook for 1 minute. Add broccoli and toss to coat. Pour chicken broth over broccoli, raise heat, cover and cook for 5 minutes or until broccoli is crisp-tender. Stir in chicken and reserved sauce and simmer for 3 minutes or until thickened. Garnish with scallions.
Serving Size: 1 cup of Sesame Chicken & Broccoli Stir-Fry.
