Broccoli and Chicken Stir Fry
Stir frying is like the witchcraft of cooking. There are a bazillion different combinations of ingredients you can add, and half a bazillion different cooking styles. Just add some stuff, stir in something else, and likely it will be better than 90% of your past homemade dishes.
What Ingredients Can I Use in a Stir Fry?
Any item you might find in a box of Chinese food is appropriate for stir fry. For meats, the best are typically chicken, tofu, and shrimp. Other options include steak, pork, and duck, though I don't recommend any of those as a substitute for the chicken in this recipe.
As far as vegetables go, almost any onion/pepper-like plants will work fine. My go-to favorites are carrots, broccoli, water chestnuts, sweet onions, and bell peppers. You want the veggies to add crunch and the meat to add chew.
Why Was Stir-Frying Invented?
500 years ago in China, vegetable oil was almost never applied in cooking. Instead, the oil was used as fuel for lamps and lanterns. Boiling and steaming using wood for heat was more efficient and far less expensive.
Starting in the 1400s in the Ming dynasty, urban societies started growing larger and more rapidly. Because wood fuel was harder to access in compact cities, citizens started turning to oil as a means of quickly frying meats and vegetables.
To maximize efficiency, the oil was spread across the surface of large bronze bowls so that all the contents were heated in equal distribution.
How to Cook Stir Fry?
Cooking up a batch of stir fry is fairly straightforward. Start by oiling up a wok or large skillet and setting the heat to high.
Depending on the ingredients used, you sometimes will want to cook the meat first, remove it, then add it later once the vegetables are thoroughly sauteed. Other recipes will have you do the opposite, cooking the vegetables first and adding them in later.
For this recipe, I've kept things simple: no removing anything from the pan. Just add, cook, and stir.
Prep: 10 min | Cooking: 20 min | 30 min
Olive oil (1 tbsp)
Broccoli florets (2 1/2 cups)
Mushrooms, sliced (1 cup)
Onions, sliced (1 cup)
Carrots, chopped (2 medium carrots)
Garlic, minced (2 cloves)
Ginger (1 tsp)
Chili garlic sauce (1 tsp)
Chicken tenderloin, sliced into bite-sized pieces (1 lb.)
Salt & Pepper
Worcestershire sauce (2 tbsp)
Chicken broth (1 cup)
Honey (1 tbsp)
Optional: white rice, soy sauce
Heat oil in a wok on high heat. Add broccoli, mushrooms, onions, and carrots and saute 5-6 minutes. Add garlic, ginger, and chili garlic sauce and cook into the vegetables for 1 minute.
Push vegetables to the edges of the wok. Add chicken, season with salt and pepper, and cook until all sides are lightly browned. Reduce heat to low.
Re-incorporate vegetables and add Worcestershire sauce, chicken broth, and honey. Stir up the contents and let the flavors mix for a minute or two.
Serve on a bed of white rice and a light drizzle of soy sauce.