Garlic Chicken and Broccoli Stir-Fry with Hoisin Glaze
A quick and delicious dinner featuring tender chicken, vibrant broccoli, and a glossy hoisin glaze, perfect for busy weeknights.
Ingredients
Main ingredients
- 250 g boneless, skinless chicken breast or thigh, sliced thinly
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 2 scallions chopped (optional for garnish)
For the glaze
- 2.5 tbsp hoisin sauce Use fresh and high-quality for best taste.
- 1 tbsp soy sauce Or tamari for gluten-free option.
- 1 tsp rice vinegar
- 1 tsp honey or brown sugar
- 2 tbsp water
- 1 tsp cornstarch (mixed with 1 tbsp water as a slurry)
Cooking oils
- 1 tbsp sesame oil
- 1 tbsp neutral oil (canola or avocado)
Instructions
Preparation
- Slice chicken thinly against the grain, cut broccoli into bite-sized florets, and mince garlic.
- Boil broccoli for 1–2 minutes until bright green, then drain and rinse with cold water to stop cooking. Set aside.
- In a small bowl, mix hoisin, soy sauce, rice vinegar, honey, and water. Stir in cornstarch slurry. Set aside.
Cooking
- In a large skillet or wok, heat neutral oil over medium-high heat. Add chicken and cook for 3–4 minutes, until golden and just cooked through. Remove and set aside.
- In the same pan, add sesame oil and garlic. Stir-fry until fragrant (about 30 seconds).
- Toss in the blanched broccoli and cooked chicken. Stir to combine.
- Pour in the hoisin sauce mixture. Stir and simmer for 1–2 minutes, until everything is well-coated and the sauce thickens and gets glossy.
Serving
- Spoon over steamed jasmine rice or brown rice. Garnish with chopped scallions, sesame seeds, or crushed red pepper if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding water if needed to loosen sauce.