Not too long ago, my brother mentioned that I don’t post enough “main” dishes on the blog. I took a step back and realized that he was right. He made me realize that I seem to share recipes for the occasional treats or indulgences, and rarely the regular day-to-day meals. My goal for the coming year is to focus more on daily meals, including traditional Pakistani fare.
Coming to this recipe, it’s a delicious and healthy meal that comes together very quickly. I adapted it from here based on dietary restrictions, and it’s a meal I come back to time and time again.
Chicken and Broccoli Stir-Fry
Yield: 4 Servings
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch, divided
- 1 tablespoon ginger-garlic paste, divided
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red chili flakes, optional
- 1/3 cup water
- 3 tablespoons neutral flavored oil, divided
- 3 cups broccoli florets
- Salt, to taste
- Ground black pepper, to taste
- Sliced green onions, for garnish
In a bowl, combine chicken, sugar, 1 teaspoon cornstarch, ginger-garlic paste, soy sauce, sesame oil, red chili flakes, and salt. Marinate at room temperature for 15 minutes.
In a small bowl, combine remaining cornstarch and water and set aside.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and heat. Add broccoli, remaining ginger-garlic paste, 2 tablespoons water, salt, and pepper. Stir-fry until the broccoli is bright green and crisp, about 2 minutes. Transfer to a plate and set aside.
Heat skillet over high heat again and add remaining 2 tablespoons oil. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes. Add broccoli and cornstarch mixture, bring to a boil and remove from heat. Garnish with green onions.