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Looking for a meal that takes 30 minutes or less? I’m working my way through the pantry and freezer to cook easy meals like this delicious Broccoli Chicken Stir Fry. It’s the perfect delicious meal perfect for busy weeknights. In our era of saving money and using what we have on hand, I’m dedicated to not wasting money on food. It’s time to declutter the pantry and freezer. The What’s Cookin’ Cookbook main dishes landed me on the recipe I needed.
Easy Peasy Pleasy Tips
- In this recipe, I used steamed broccoli florets from the freezer section. It’s what I had on hand, and it works great. I followed the microwave instructions and cooked slightly less than the directions called for before adding to the chicken.
- I replaced the chicken breasts with chicken thighs. They add more flavor and cost less than chicken breasts. Plus, my freezer was stocked with cut-up chicken thighs.
- I buy large packs of chicken thighs, cut them into bite-size pieces and freeze them in appropriate-size freezer bags. Then when I want to throw together an easy weeknight meal, all I do is thaw, season and cook.
- Also, a great tip…if you don’t have all the ingredients for the sauce, grab a honey teriyaki marinade. It’s one bottle of sauce rather than multiple ingredients.
- Make fresh white rice or use leftover rice to make easy fried rice. When it’s just me and the hubby, I can do white rice with soy sauce. When the kiddo is home, he likes it when I take the extra step and make fried rice.
Broccoli Chicken Stir Fry
Ingredients
- 2 large boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup fresh broccoli florets
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 tablespoon cornstarch
Directions
In a medium saucepan, bring water to boil and blanch broccoli for 3 to 5 minutes. Drain in a colander and cool with cold water. Set aside. In a large bowl, combine soy sauce, honey, garlic, sesame oil, rice vinegar, red pepper flakes and cornstarch. Add in chicken and let marinate for 10 minutes. In a large skillet, add a little vegetable oil, then heat to medium-high heat. Using a slotted spoon, scoop out the chicken from the sauce and cook until heated through. Add the rest of the sauce to the skillet. The cornstarch will allow the sauce to thicken as it cooks. When the chicken is done, add in the broccoli and turn the heat to low. Stir well to combine and remove from heat. Serve over rice if desired.
Thank you to Kelly Baldwin for this amazing Broccoli Chicken Stir Fry. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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