This is my “go to” dinner.
Those nights I have no idea what to make.
Nights I do not want to search for even an ounce of creativity, I rely on an old favorite. It revolves around chicken because who doesn’t love chicken? It works equally well using white meat or dark meat. I have made this using a variety of different vegetables with similarly very yummy results and the light asian inspired sauce has just 3 ingredients.
I am confident anyone can make this healthy colorful dish for their family in under 30 minutes.
The great thing about stir fries is that the ingredients are often interchangeable so I am able to use what I have instead of running out to the store for that one thing I forgot to buy. Be careful though when you find one you like because the protein is not always interchangeable. Typically pork or beef stir fry will use a darker bolder flavored sauce to bring it all together – think beef and broccoli.
For non- meat lovers, this same sauce works extremely well with pan fried tofu. Even if you love meat you will want to give tofu a chance and make my Weeknight Tofu & Broccoli Stir Fry. If you have not tried tofu yet, this stir fry dish will be a great introduction. No doubt you will go back for second helpings.
When the family(s) down the street was eating mac n cheese again, we were eating chicken and veggie stir fry on rice.
What’s in your veggie bin?
I rely on this dish so often because I am able use the world’s most unexciting vegetables– onions and celery and they will combine to make a fabulous meal. With the addition of freshly steamed broccoli we get more color and interest on the plate and all the wonderful benefits this cruciferous vegetable has to offer. Try to use a good portion of the stalk as well. They stalks may not pack as much punch as the florets but they will help fill you up and provide some additional nutritional benefit.
Every time I make it I am just amazed that I can pull off a pretty decent meal at the last minute and leave everyone quite satisfied, although I do remember vividly the day my daughter asked, “why can’t we just eat mac n cheese like everybody else?”
The answer to that is simple. We do not eat mac n cheese because I do not care for it myself and, therefore, do not make it. Sure I have a box or 2 for emergencies but that was never a meal I prepared for the family. If I am going to the trouble of cooking for everyone, I had better be able to enjoy the meal too.
Keep this Chicken Stir Fry recipe in mind next time you are looking for a great chicken dish your family will love but takes a little longer than making a box of mac n cheese. You will not be sorry you did.
Weeknight Chicken & Broccoli Stir Fry
- April 1, 2020
- 30 min
- Print this
- 1lb chicken breast or thighs sliced thin
- 1 small white onion
- 1 rib celery
- 2 c broccoli florets
- 1 clove chopped garlic
- sauce: 1/4 oyster sauce
- 1/2 c chicken broth
- 1/4 water
- 2 t cornstarch
- Step 1
- Put 1/2″ water in small sauce pan add salt and broccoli bring to a boil and steam about 1 minute. Drain and run cold water over to stop cooking then set aside.
- Step 2
- Heat oil in 12″ frying pan and sauté onion and celery on medium high for 3-5 minutest til opaque but firm remove to a dish and add little more oil to the pan.
- Step 3
- Add chicken to pan and cook on one side 2-3 minutes than turn and cook until no pink remains another 2 minutes or so. While chicken is cooking mix up sauce ingredients in a jar with lid. Shake vigorously to combine then set aside.
- Step 4
- When chicken is done add garlic and cook til fragrant about 30 seconds then add all the vegetables back to the pan and pour sauce over stir and cook another minute or 2. Turn heat to medium low and allow sauce bubble and thicken .