Chicken and Broccoli Skillet Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 3 |
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You don't need a wok to make this just a large skillet - this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste - if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :) Ingredients:
1 1/2 tablespoons sesame oil |
2 tablespoons chopped fresh garlic (or to taste) |
1/4 teaspoon dried red pepper flakes (or to taste) |
4 cups broccoli florets |
6 tablespoons chicken broth, divided |
1 tablespoon sesame oil |
salt and pepper |
1 1/2 lbs boneless skinless chicken breasts (cut into thin slices) |
5 green onions, chopped |
1/4 cup hoisin sauce (can use more) |
3 tablespoons oyster sauce (can use more) |
sesame seeds |
Directions:
1. In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
2. Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
3. Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
4. Add in 1 tablespoon more sesame oil to the skillet.
5. Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
6. Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
7. Transfer to a platter or large bowl and sprinkle with sesame seeds.
8. Serve with cooked rice.
9. Delicious!
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