Recipe

This simple ginger-soy chicken stir-fry brings together your staples for a quick and balanced meal.

Ginger-Soy Chicken and Broccoli Stir-Fry

Name: Ginger-Soy Chicken And Broccoli Stir-Fry
Ingredients: 2 chicken breasts (about 10 oz total), thinly sliced; 2 cups broccoli florets; 1 cup jasmine or white rice (uncooked); 2 tbsp soy sauce; 1 tbsp honey or sugar; 1 tbsp fresh ginger, minced; 1 clove garlic, minced; 1 tbsp cooking oil; 1 tbsp water or chicken broth

Pan-Asian

Sources: Based on standard stir-fry methods found in Woks of Life and Serious Eats.

Watch it made

How to make a classic chicken stir-fry

2 servings

You’ll need

9 items · tap to check off

Make it step by step

8 steps · 8 min of timed cooking

Cook the rice according to package directions and set aside.
Whisk together the soy sauce, honey, ginger, garlic, and water in a small bowl.
Heat half the oil in a large skillet or wok over medium-high heat until it shimmers.
Add the chicken slices and cook for 3–4 minutes until browned and cooked through, then remove from the pan.⏱ 4 min
Add the remaining oil and the broccoli florets to the pan with a splash of water, covering with a lid for 2 minutes to steam.⏱ 2 min
Remove the lid, add the chicken back into the pan, and pour the sauce mixture over everything.
Stir constantly for 1–2 minutes until the sauce bubbles and glazes the chicken and broccoli evenly.⏱ 2 min
Remove from heat immediately and serve the mixture over the cooked rice.

💡

Chef’s tip · For the best texture, slice the chicken against the grain and ensure the broccoli is very dry before adding it to the hot pan to avoid steaming it too much.

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