Broccoli - Chicken Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 meals
Back to where it all began for me! A tried and true staple, perfect for a weeknight.
  • 2 chicken breasts
  • canola oil
  • 1 small sweet onion, chopped
  • 1 crown of broccoli, cut into florets (slice the stem into pieces as well)
  • 1 cup snap peas, trimmed
  • 1 small can water chestnuts, drained
  • 2 cloves garlic, zested
  • 1 2-inch piece ginger, peeled and zested
  • 3 Tablespoons low-sodium soy sauce (have more available to adjust to your taste)
  • Brown rice (prepared), for serving
  1. Slice the chicken into 1" chunks.
  2. Heat a large skillet over medium-high. When the pan is hot, add enough canola oil to very lightly coat the bottom.
  3. Add chicken pieces to the pan, leaving an inch or so in between the pieces. You may need to brown the chicken in two batches. When the chicken browns on the bottom, flip the chicken and brown on the other side. Remove the chicken and place it on a plate while you make the rest of the stir fry.
  4. Add the onion to the skillet and cook until it starts to brown, about 2-3 minutes. Add the broccoli and snap peas, and cook for 2 minutes more.
  5. Add the water chestnuts, garlic, and ginger. Stir to distribute the flavors, and add the soy sauce and stir.
  6. Serve with brown rice (and more soy sauce, if that's your thing).
Recipe by My Utensil Crock at