A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Chicken and Broccoli Stir-Fry

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

  In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Recipe courtesy of Food Network

Recent Posts


pasta green beans bacon pistachios bruschetta garbanzo beans roasted beets pastry cream hash browns tilapia fresh sage garlic vanilla bean Gazpacho beets potato tahini yogurt pecans bell peppers Almonds eggplant cucumbers MACA scallops tomato juice cloves broccoli salad apple Guacamole Salsa Carrot cannellini breakfast berries oranges white wine vinegar soup cambozola eggs tomato paste avocados onion raisins gluten free blueberries medjool dates banana split sourdough bread parsley garlic ghee Giada's Herbed Quinoa Chicken Cinnamon Honey Chipotle sandwiches macaroni salad hummus Salmon paprika avocado rosemary Lemon Sage Tilapia peppers honey pumpkin puree chicken broth strawberries clove zucchini mushrooms stir-fry cashews goat cheese dressing Zucchini Parmesan Crisps ham brussel sprouts vegetables Roast Chicken mayo red wine vinegar chicken salad Easy Frittata hoisin sauce kalamata olives casserole thyme sage leaves almond butter cheese lime greek yogurt lemon Bartlett pears Fruit Smoothie sunflower seeds cucumber Ginger Southwestern Salsa oregano ACV Kiwi Italian seasonings spinach chili carrots sugar Budda Bowl Gruyère cheese pie crust Glaze butter sweet potato Beet-and-Apple Salad Arugula apple cider vinegar pear dr axe quesadillas white beans Guacamole Toast roasted veggies Reggiano Cheese cranberries almond milk bell pepper roasted Roasted Brussels Sprouts grapes olive oil chia seeds croissants Citrus Roasted Shrimp peaches pomegranate Broccoli chard leaves sweet potatoes black bean heavy cream apricots gorgonzola cauliflower crust tomatoes Squash salad breakfast nachos walnuts summer curry powder cumin horseradish Chicken and Broccoli Stir-Fry spicy salmon lemon zest Lemon juice banana gnocchi quinoa Shallot Organic 3-Bean & Vegetable Soup croutons Cauliflower Pizza Wraps cashew coconut protein powder pomegranate molasses roasted carrots pumpkin