Spicy Chicken Broccoli Stir-Fry Recipe

Looking for a dinner idea that’s different? This Spicy Chicken Broccoli Stir-Fry is just what you need! You can serve this on a bed of rice or by itself. If you’re feeling a little adventurous you could throw this together and put it on a tortilla for a Chinese inspired fajita. Give my Beef Stir-Fry a try as well.

What you need

1lb Chicken Breast Fillet, sliced lengthwise

1 Head Fresh Broccoli, cut in florets

1/2 Cup Can Mushroom (drained weight)

¼ Cup Oyster Sauce

1 Large Red Onion, sliced

1 Tsp. Red Pepper Flakes

1 Tsp. Cayenne Powder

1 Cup Chicken Broth

1 Tsp. All-Purpose Flour

2 Tbsp. Water

Salt & Ground Black Pepper, to taste

3 to 4 Tbsp. Olive Oil

Sesame Seeds, for garnishing

How to Make Spicy Chicken Broccoli Stir-Fry

Season chicken with salt and ground pepper. Let it sit for 30 minutes inside the refrigerator. In a small container, mix red pepper flakes, cayenne powder, and ground black pepper. In a saucepan, boil water and add broccoli. Boil for one minute and set aside. You can use boiled water of the broccoli as broth if you prefer.

In a skillet with hot oil, lightly brown chicken on both sides. Set aside.

In the same skillet, cook mushrooms for about 3 to 5 minutes.

Add slightly browned chicken and broccoli. Pour oyster sauce and saute for 3 minutes, stirring constantly.  Add chicken broth, cover and simmer for 5 minutes or until you’ve reached the desired tenderness for broccoli. In a small container, mix all-purpose flour and water. Pour over chicken and broccoli. Mix well until sauce slightly thickens. Turn heat off.

Transfer to a serving bowl. Garnish with sesame seeds. Serve immediately. This is best enjoyed with hot white rice.

Do you have a chicken and broccoli dish that you love?  Tell me about it in the comments.

Spicy Chicken Broccoli Stir-Fry Recipe

Course: Main Course

Cuisine: American

Prep Time: 6 minutes

Cook Time: 5 minutes

Servings: 2

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What You Need

• 500 Grams Chicken Breast Fillet sliced lengthwise
• 1 head Broccoli florets
• 115 Grams Can Mushroom drained weight
• ¼ Cup Oyster Sauce
• 1 Large Red Onion sliced
• Red Pepper Flakes
• Cayenne Powder
• 1 Cup Chicken Broth
• 1 Tsp. All-Purpose Flour
• 2 Tbsp. Water
• Salt & Ground Black Pepper to taste
• 3 to 4 Tbsp. Olive Oil
• Sesame Seeds for garnishing

Directions

1. Season chicken with salt and ground pepper. Let it sit for 30 minutes inside the refrigerator.
2. In a small container, mix red pepper flakes, cayenne powder, and ground black pepper.
3. In a saucepan, boil water and add broccoli. Boil for one minute and set aside. You can use the boiled water of broccoli as broth if you prefer.
4. In a skillet with hot oil, lightly brown chicken on both sides. Set aside.
5. In the same skillet, cook mushrooms for about 3 to 5 minutes.
6. Add slightly browned chicken and broccoli.
7. Pour oyster sauce and sauté for 3 minutes, stirring constantly.
8. Add chicken broth, cover and simmer for 5 minutes or until you've reached the desired tenderness for broccoli.
9. In a small container, mix all-purpose flour and water. Pour to chicken and broccoli. Mix well until sauce slightly thickens. Turn heat off.
10. Transfer to a serving bowl. Garnish with sesame seeds. Serve immediately. Best enjoyed with hot white rice.