Chicken and Broccoli Stir-Fry
Faster than delivery, and the chicken actually stays tender.
Recipe Author
Riff Kitchen@riffkitchen
Chicken and Broccoli Stir-Fry
Faster than delivery, and the chicken actually stays tender.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 10 cook
- 25 min
- servings
- 4
- effort
- Easy
Fit Fuel's note
Velveting - a cornstarch and soy coating before cooking - is how restaurant stir-fries get silky chicken. It takes two minutes and changes everything.
Method
6 steps · tap one to tick it off
Tips
Sear the chicken in two batches. A home stove cannot keep this much chicken sizzling at once. Two batches keep the pan hot, so the strips brown instead of stewing in their juices.
Cut the broccoli into small florets. Two minutes under the lid only steams small, even florets through. Large ones stay raw in the middle while the outsides go dull.
Have everything ready before the garlic. In a pan this hot, minced garlic and ginger burn in under a minute. The chicken and sauce need to go in right behind them.
Swaps
No honey? Brown or white sugar in the same amount.
No cornstarch? Potato starch in the same amount.
No ginger? A small pinch of ground ginger, stirred into the sauce instead of fried with the garlic.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The broccoli softens and loses its bright color.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Fit Fuel's note
Velveting - a cornstarch and soy coating before cooking - is how restaurant stir-fries get silky chicken. It takes two minutes and changes everything.
Instructions
Follow the steps to perfection.
Tips
Sear the chicken in two batches. A home stove cannot keep this much chicken sizzling at once. Two batches keep the pan hot, so the strips brown instead of stewing in their juices.
Cut the broccoli into small florets. Two minutes under the lid only steams small, even florets through. Large ones stay raw in the middle while the outsides go dull.
Have everything ready before the garlic. In a pan this hot, minced garlic and ginger burn in under a minute. The chicken and sauce need to go in right behind them.
Swaps
No honey? Brown or white sugar in the same amount.
No cornstarch? Potato starch in the same amount.
No ginger? A small pinch of ground ginger, stirred into the sauce instead of fried with the garlic.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The broccoli softens and loses its bright color.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix