Chicken & Broccoli Stir-Fry In Soy Sauce

This stir-fry has the richest flavors I think I've ever had.
The chicken and broccoli by itself is good, but with the sauce... oh. my. word... it's delicious! Growing up, I've been used to a bit more bland food, instead of spicy, and I am really loving the amazing dimension and deep flavors that are in this recipe. It's not spicy, but it definitely isn't bland.

This recipe has pretty simple ingredients that you most likely already have in your kitchen. Plus, it doesn't take long at all to make this. If you use frozen chicken breasts, just make sure to take those out to thaw a few hours before.

Chicken & Broccoli Stir-Fry In Soy Sauce
Serves 4


2 and 1/4 cups brown rice (or however much you think you'll use)
2 Tbsps olive oil, divided
2 boneless skinless chicken breasts, cut into bite sized pieces
salt and pepper to taste
sauce (see below)
1 large bunch broccoli, chopped into bite sized pieces, stems removed
1/2 cup thinly sliced green onions

3 Tbsps light soy sauce
1 Tbsp red wine vinegar
2 Tbsps honey
1 Tbsp cornstarch
1 garlic clove, minced
1/2 tsp ground ginger


Heat 1 Tablespoon olive oil in a large fry pan over medium heat. Add chicken breasts and season with salt and pepper to taste. Cook until chicken is browned and cooked through.
Put your rice in a pot with some water according to the directions on the package and let cook until all the water has seeped into the rice.

While your rice and chicken is cooking, make your sauce. (See below)

Once the chicken is cooked, add another 1 Tablespoon of olive oil as well as the broccoli, and stir to combine. Continue cooking for a few minutes until broccoli is nearly limp. Stir in soy sauce mixture and cook for another 1 or 2 minutes for the sauce to thicken a bit.

Remove from heat and garnish with green onions. Serve immediately.

For the Sauce:
Whisk all ingredients until combined and no lumps remain.

Adapted from Gimme Some Oven's 12-Minute Chicken and Broccoli


Liz & Sarah

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