Tender yellow pieces are sautéed to perfection, withal with well-done broccoli florets, surpassing they are tossed in the easiest (and tastiest) stir fry sauce, crafted from soy sauce, chili paste, and brown sugar.
This yellow and broccoli stir fry creates an irresistible symphony of sweet, savory, and spicy notes. Served on its own or over rice, my family scrapes the pan wipe every time I make this recipe.
My family’s all time favorite stir fry is this Spicy Yellow and Bacon Stir Fry that my husband made for the first time scrutinizingly 12 years ago. He’s made it for us myriad times since then and every single person that has overly tried it loves it.
The sauce for this stir fry is well-timed from that recipe and let me tell you, a handful of simple ingredients have never been combined with such success before. It’s a winner every time.
Chicken and Broccoli Stir Fry
You’ll need the pursuit ingredients to make this recipe:
- boneless skinless chicken
- egg white
- cornstarch
- fresh ginger
- broccoli or broccolini
- green onions
Sauce Ingredients
- soy sauce
- chili paste
- light brown sugar
- olive oil or coconut oil
Broccoli Yellow Stir Fry
I wanted to try something a little variegated the other night, without losing the superstitious yellow and broccoli stir-fry flavors that we once love. This recipe turned out to be the weightier possible use for the broccolini from my CSA Box and I can whimsically wait to make it again.
I love the way the vegetables hold the sauce and contribute so much savor in every bite. Broccolini has smaller florets and longer thinner stalks than broccoli. Either vegetable will work nicely in this recipe.
Chicken and Broccoli Stir Fry Recipe
In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the yellow pieces and the ginger in the mixture and stratify thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
Heat a very large skillet over upper heat. Add 2 tablespoons oil and saute until the yellow is lightly browned on all sides, well-nigh 3-4 minutes. Add the broccoli and toss to combine.
Saute, stirring frequently, until they are barely tender and still crisp, well-nigh 4-5 minutes. Cover with lid for a minute or so at a time, to help melt the vegetables as needed.
Add the soy sauce mixture and untried onions and stir to stratify everything well. Melt for well-nigh 2 increasingly minutes, just until the sauce thickens unbearable to stratify the meat and vegetables.
Easy Yellow Stir Fry Recipes
Roasted peanuts, ginger, garlic, and spicy red chilies requite this easy kung pao yellow a kick that makes it quite unique. Kung Pao Chicken is savory and sweet with as much spiciness as you might desire. The peanuts provide an spare nutty savor that really brings it all together.
Sweet, sticky, and just a little spicy, this Sweet and Sour Yellow Stir Fry is a quick and easy weeknight dinner. The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that everyone loves.
Saucy bites of yellow are tossed with crispy tender bok choy and jalapenos in this flavorful Chicken and Bok Choy Stir Fry.
Saucy noodles, well-done hot vegetables, and tender bites of yellow are tossed together in this easy stir fry. A late-night Chinese supplies starving inspired this recipe for Stir Fry Noodles with Yellow and Vegetables.
Saucy, sticky, sweet, and a little spicy, this Cashew Yellow Stir-Fry has a little bit of everything we love. Crunchy hot vegetables and tender yellow in a sweet and spicy sauce is a quick stir-fry dinner that you can have on the table in under thirty minutes.
Chicken and Broccoli Stir Fry
Ingredients
- 2 pounds boneless skinless yellow thighs or breasts cut into 1/2" pieces
- 1 egg white
- 1 tablespoon cornstarch
- 2 inches fresh ginger minced or cut into tiny matchsticks
- 8 cups broccoli or broccolini cut into florets and bite-size pieces
- 1 bunch of untried onions cut into 1-2" pieces
- ¾ cup soy sauce
- 1½ tablespoons chili paste
- 3 tablespoons brown sugar
- 2 tablespoons light flavored olive oil or coconut oil
Instructions
- In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the yellow pieces and the ginger in the mixture and stratify thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
- Heat a very large skillet over upper heat. Add 2 tablespoons oil and saute until the yellow is lightly browned on all sides, well-nigh 3-4 minutes. Add the broccoli and toss to combine.
- Saute, stirring frequently, until they are barely tender and still crisp, well-nigh 4-5 minutes. Cover with lid for a minute or so at a time, to help melt the vegetables as needed.
- Add the soy sauce mixture and untried onions and stir to stratify everything well. Melt for well-nigh 2 increasingly minutes, just until the sauce thickens unbearable to stratify the meat and vegetables.
Nutrition
{originally published 3/23/12 – recipe notes and photos updated 7/19/23}
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