Name: 20-Minute Chicken Stir Fry (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 pounds Chicken breast-boneless skinless and cut into bite-sized pieces; 2 tablespoons Vegetable oil; 1/2 cup Soy sauce; 1/4 cup Water; 2 tablespoons Brown sugar; 1 tablespoon Cornstarch; 3 cups Broccoli florets; 3 cloves Garlic-minced; 1 teaspoon Ginger-grated

Recipe tier

A quick and healthy weeknight staple featuring tender chicken and crisp broccoli in a classic savory soy-based sauce.

Total 20 min

Serves 4 servings

Steps 7

Ingredients 9

Soundtrack the cook

Soul kitchen · 34 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 12m Plate 5m Reset 10m

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Chicken
1 pounds 680 g Chicken breast-boneless skinless and cut into bite-sized pieces
2 tablespoons 30 mL Vegetable oil
Sauce
cup 120 mL Soy sauce
cup 60 mL Water
2 tablespoons 25 g Brown sugar
1 tablespoon 8 g Cornstarch
Vegetables and Aromatics
3 cups 250 g Broccoli florets
3 cloves 3 cloves Garlic-minced
1 teaspoon 2 g Ginger-grated

Equipment

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Instructions

🎙️ Cook with voice coach

In a medium bowl, whisk together all Sauce ingredients (soy sauce, water, brown sugar, and cornstarch) until the sugar and cornstarch are dissolved.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the Chicken pieces and cook until browned and cooked through, about 5 to 7 minutes; remove chicken from the pan and set aside.
Add the remaining tablespoon of oil to the same pan and stir in the Broccoli florets, cooking for 3 minutes until bright green and tender-crisp.
Stir in the Garlic and Ginger from the Vegetables and Aromatics group and cook for 30 seconds until fragrant.
Return the cooked Chicken to the skillet and pour the Sauce mixture over the top.
Toss everything together for 1 to 2 minutes until the sauce has thickened and coated the chicken and vegetables evenly.