Healthy Chicken and Broccoli Stir Fry

Quick, easy and healthy! This Asian Chicken and Broccoli Stir Fry from The Weekday Lunches & Breakfasts Cookbook is a great addition to your weekday lunch or dinner rotation.

For the last couple of months, I’ve been doing a great job of not only planning out dinners each week, but also going through my beloved cookbook collection to try out new recipes. I have quite a few favorite go-to cookbooks, two of them from my friend Mary of Barefeet In The Kitchen blog. Her style of cooking is my style of cooking – simple and perfect for our busy family.

I shared with you Mary’s Cheesy Southwest Beef & Potato Skillet from her first cookbook a couple of years ago and let me tell you, this dish is requested OFTEN in my house. My kids love it and have nicknamed it “cheeseburger on a plate”, I’m thinking the beef, cheese and potatoes have something to do with that. I’ll take it.

Mary’s most recent cookbook The Weekday Lunches & Breakfasts Cookbook is just as awesome as her first one. She writes her recipes so well, with clear and easy instructions that her young sons can follow and cook from. I love how she involves her family in the kitchen (if you follow her on Instagram you can catch glimpses of her sweet family).

This Asian Chicken and Broccoli Stir Fry is the first I tried from her new cookbook and it’s one I know I’ll be making again. Seriously, so simple and comes together in under 30 minutes – my family loved it. I cooked it for dinner but it would be absolutely perfect if you are looking for something to meal prep for lunches throughout your week.

How do you make healthy chicken and broccoli stir fry?

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

All you need for this healthy chicken and broccoli stir fry is a skillet and a few ingredients – you can’t beat that!

I also cooked up her Slow Cooker Green Chile Pulled Pork last week which was great for quick quesadillas or rice bowls. There are so many recipes I have marked to try including her Slow Cooker Nutty Coconut Granola and Taco Rice (all pictured in collage below).

In addition to sharing Mary’s healthy chicken and broccoli stir fry recipe, we are giving away a copy of her newest cookbook, The Weekday Lunches & Breakfast Cookbook, as well as a bonus copy of her first cookbook, The Weeknight Dinner Cookbook. These are two cookbooks I feel will be a wonderful addition to anyone’s kitchen – especially busy families like mine and hers. These cookbooks are true gems! See directly below to enter giveaway. Recipe follows.

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Asian Chicken and Broccoli Stir Fry

• Author: Mary Younkin | The Weekday Lunches & Breakfasts Cookbook
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4-5 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: Asian

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Quick, easy and healthy! This Asian Chicken and Broccoli Stir Fry from The Weekday Lunches & Breakfasts Cookbook is a great addition to your weekday lunch or dinner rotation.

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Ingredients

• 1 1/2 tablespoons light flavored oil or refined coconut oil, divided
• 1 medium onion, sliced thin
• 4 garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 1/2 teaspoons cornstarch
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon chili paste
• 3 cups bite-size broccoli florets
• Cooked rice for serving (optional)

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Instructions

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

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Notes

Great for meal prep: Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

Note: Boneless skinless chicken breasts can be used in place of thighs in this recipe (I used chicken breast because it’s what I had in freezer). However, breasts will cook faster, so take care not to overcook.

Looking for more skillet meals that are great for make-ahead lunches or dinners? Check these out:

Skillet Italian Sausage and Peppers

Skillet Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

Southwest Chicken Skillet

Sweet Potato Skillet Tex Mex Style