Pioneer Woman Chicken and Broccoli

Pioneer Woman chicken and broccoli turns tender marinated chicken, bright blanched broccoli and a glossy oyster soy sauce into a savory stir-fry dinner in 45 minutes. Try this easy weeknight chicken dinner for family night or meal prep Sunday, since it's one-pan, kid-friendly and great over rice.

Blanch the broccoli in boiling water for 2 minutes before it goes in the skillet, because that keeps it bright green and crisp. Skip it and the florets either stay raw or turn mushy while the chicken finishes.

Marinating the chicken for just 15 minutes in cornstarch, oil, broth and oyster sauce seals in moisture, so each piece stays juicy in the hot pan. A cornstarch slurry then thickens the sauce a little at a time, so you control exactly how glossy it gets.

Pioneer Woman Chicken and Broccoli

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

10

minutes

Calories

381

kcal

Golden chicken and crisp-tender broccoli get coated in a glossy, savory sauce that clings to every bite. The quick blanch and the short marinade keep both the meat and the vegetable at their best.

Ingredients

• 1/3 c. plus 2 tablespoons low-sodium chicken broth
  

• 3 tbsp. vegetable oil
  

• 3 tbsp. oyster sauce
  

• 2 tbsp. cornstarch
  

• 1/4 tsp. kosher salt, plus more for blanching
  

• 1/2 tsp. black pepper
  

• 1 lb. boneless skinless chicken breasts, sliced into 1-inch pieces
  

• 12 oz. broccoli florets
  

• 3 tbsp. low-sodium soy sauce
  

• 2 tbsp. dry sherry
  

• 1 tsp. light brown sugar
  

• 1 tsp. toasted sesame oil
  

• 1 tsp. grated fresh ginger
  

• 2 garlic cloves, finely chopped
  

• 3 green onions, thinly sliced, white and green parts separated
  

• Steamed rice, for serving
  

Directions

• Marinate the chicken: Whisk 2 tablespoons chicken broth, 1 tablespoon vegetable oil, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the chicken and toss to coat, then cover and let it sit for 15 minutes.
• Blanch the broccoli: Fill a large bowl with ice water, then bring 2 quarts salted water to a boil in a large skillet over medium-high heat. Cook the broccoli for about 2 minutes until bright green and just tender, then move it to the ice water with a slotted spoon.
• Dry the broccoli: Drain the broccoli and pat it dry so it doesn't water down the sauce later. Then empty and dry the skillet, since you'll cook everything else in it.
• Make the sauce: Whisk 3 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon brown sugar and 1 teaspoon sesame oil in a large liquid measuring cup. Then add the remaining 1/3 cup broth, 2 tablespoons oyster sauce and 1/4 teaspoon pepper. Place the remaining 1 tablespoon cornstarch in a bowl, then whisk in 2 tablespoons of the sauce to make a slurry.
• Sear the chicken: Heat the remaining 2 tablespoons vegetable oil in the skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 1 to 2 minutes until brown. Flip it for 30 seconds, then move it to a plate.
• Build the flavor: Add 1 teaspoon grated ginger, 2 chopped garlic cloves and the white parts of 3 green onions to the skillet. Cook, stirring constantly, for 30 seconds until fragrant, then stir in the sauce and bring it to a simmer.
• Thicken and combine: Return the chicken and the broccoli to the skillet and stir in 2 tablespoons of the slurry. Simmer for about 2 minutes until the sauce is glossy and coats the back of a spoon. If it looks thin, add more slurry 1 teaspoon at a time.
• Garnish and serve: Sprinkle the green onion greens over the top. Serve it hot over steamed rice.

Tools for this recipe

• OXO stainless slotted spoon, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless thighs work well and stay a little juicier. Slice them into 1-inch pieces like the breast and cook them until browned and cooked through, which may take a minute or so longer.

How long do leftovers keep in the fridge?

Store the stir-fry in an airtight container for up to 3 days. Reheat it in a skillet over medium heat with a splash of broth, since the sauce thickens as it sits.

Can I make this ahead for meal prep?

You can marinate the chicken, blanch the broccoli and mix the sauce a day ahead and keep them in separate containers in the fridge. Then the actual cooking takes just a few minutes, so dinner is quick.

What can I use instead of dry sherry?

Dry white wine is the easiest swap, and rice vinegar mixed with a little water also works in a pinch. Use the same amount, since the sherry only adds a bit of depth to the sauce.

Why is my sauce too thin or too thick?

A thin sauce just needs more slurry, so stir it in 1 teaspoon at a time and simmer for another minute. If the sauce gets too thick, loosen it with a splash of chicken broth or water.