Martha Stewart Chicken And Broccoli Stir Fry Recipe

If you have never cooked with oyster sauce, this chicken and broccoli stir fry will change that. Martha Stewart’s Chicken and Broccoli Stir-Fry is a 30-minute dinner made with boneless chicken thighs, a whole bunch of broccoli, fresh ginger, garlic, and a sauce that takes 30 seconds to whisk together.

I make this weeknight dinner recipe all year because it is fast, it is one pan, and my family actually finishes the broccoli. The sauce is soy sauce, rice vinegar, oyster sauce, cornstarch, and sesame oil. That is it.

Try More Dinner Recipes:

• Asian Chicken Salad
• Chicken Piccata
• Roast Chicken

Why You Will Love This Chicken Broccoli Stir Fry:

• The sauce is five ingredients: Soy sauce, rice vinegar, oyster sauce, cornstarch, and sesame oil. You whisk it in a bowl before you start cooking and pour it in at the end. The cornstarch thickens it into a glossy glaze that coats everything. I was not expecting it to taste this good from such a short ingredient list.
• Chicken thighs do not dry out: Martha cuts them into strips and browns them over high heat. The dark meat stays juicy even at wok temperature where breast meat would turn rubbery. I stopped using breast in stir fries after making this.
• The broccoli stays bright green: Three minutes in the pan and it is done. Still has crunch, still has colour. Martha has you add water to the pan and it creates steam that finishes the broccoli without overcooking it.

Chicken And Broccoli Stir Fry Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
• Cooked white rice, for serving

How To Make Martha Stewart Chicken And Broccoli Stir Fry

1. Mix the sauce: Whisk together the soy sauce, rice vinegar, oyster sauce, cornstarch, and sesame oil in a small bowl. Set it aside.
2. Cook the chicken: Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken strips and cook until browned, about 10 minutes.
3. Add the aromatics and broccoli: Add the ginger, garlic, scallions, and broccoli. Cook, stirring often, until the broccoli is bright green, about 3 minutes.
4. Deglaze and finish: Pour in 1/4 cup of water and scrape up any browned bits from the bottom with a wooden spoon. Stir in the sauce mixture and cook, stirring, until the sauce thickens and coats everything, about 1 minute. Serve warm over rice.

Recipe Tips

• Get the pan screaming hot: High heat is what gives stir fry that smoky, charred edge. If your pan is not hot enough the chicken steams instead of browning and you lose that flavour. I wait until the oil just starts to shimmer before adding anything.
• Three tablespoons of ginger is not a typo: I thought it was too much the first time but Martha means it. The ginger is what gives this stir fry its punch. It mellows as it cooks and you end up wanting more, not less.
• Add the sauce last: The cornstarch thickens fast once it hits heat. If you add the sauce too early it turns gummy before the broccoli finishes. One minute at the very end is all it needs.

Do Not Throw Away The Broccoli Stalks

Martha says to peel and thinly slice the stalks and cook them with the florets. Most people throw them away but the stalks are sweeter and crunchier than the tops. They add a completely different texture to the stir fry.

I peel them with a vegetable peeler to get the tough outer skin off, then slice them thin like coins. They cook in the same 3 minutes as the florets.

What Goes Well With This Stir Fry

Rice. That is the whole answer. Martha says serve with white rice and I do not add anything else. A cold cucumber salad on the side if I want something fresh to contrast the hot, saucy stir fry.

I have also served this over noodles instead of rice and it works. The sauce clings to everything.

How To Store Leftovers

Fridge for 2 days. The broccoli softens overnight but the sauce keeps everything moist. Reheat in a hot skillet, not the microwave, so you get some of that sear back.

I eat leftover stir fry cold over rice for lunch the next day. The sauce thickens in the fridge and it tastes almost like a cold noodle bowl.

FAQs

• Can I use chicken breast? You can but cut it thin and reduce the cook time. Breast dries out fast over high heat. Martha uses thighs because they stay juicy in a stir fry. I would stick with thighs if you can.
• What is oyster sauce? A thick, savoury sauce made from oyster extract. It is salty, a little sweet, and adds depth that soy sauce alone cannot match. You can find it in the Asian aisle of any grocery store. It is the ingredient that makes this taste like takeaway.
• Can I use frozen broccoli? I would not. Frozen broccoli has too much water and will steam instead of stir fry. You will lose that bright green crunch. Fresh broccoli takes 3 minutes and the difference is worth it.
• Do I need a wok? Martha says a wok or large skillet. A wok is better because the high sides let you toss everything without it flying out. But a wide skillet over high heat works fine. I use a cast iron skillet and it is great.

More Dinner Recipes:

• Steak And Asparagus Stir-Fry
• Chicken Marsala
• White Rice

Nutrition Facts

(1 serving, serves 4)

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 890mg
• Total Carbohydrates: 14g
• Protein: 30g