Stir-Fried Chicken and Broccoli recipe


Stir-Fried Chicken and Broccoli recipe


  • 3 tablespoons Tio Pepe or other dry sherry
  • 1/2 teaspoon salt
  • 1 and 1/2 pounds deboned chicken thighs, cut into strips


  • 4 teaspoons cornstarch
  • 1/4 cup water
  • 3/4 cup chicken broth, divided
  • 1/4 cup Gefen Soy Sauce
  • 2 teaspoons Gefen Sesame Oil
  • 1/4 cup semi-dry wine, such as Baron Herzog Chenin Blanc

 Stir Fry

  • 2 tablespoons vegetable oil
  • 1 (24-ounce) bag Beleaf Frozen Broccoli
  • 1 large red pepper, cut into strips
  • 1/4 cup chicken broth
  • 1/4 teaspoon Gefen Ground Ginger

 For Serving

  • 3 cups cooked rice

Start Cooking

Prepare the Stir-Fried Chicken and Broccoli

  1. Combine sherry and salt in a medium-sized bowl and place chicken in it. Turn to coat; marinate in fridge for 20 minutes.
  2. Combine cornstarch and water in another medium-sized bowl. Stir in 1/2 cup broth and next three ingredients.
  3. Heat oil in a large, non-stick skillet over medium-high heat.
  4. Add chicken; stir-fry for three minutes. Remove from pan; add broccoli and bell pepper to same pan and stir-fry 30 seconds. Stir in 1/4 cup chicken broth. Add sauce and chicken to pan.
  5. Bring to a boil. Cook two minutes until vegetables are tender-crisp and chicken is done. Serve over rice.


See the full recipe by Dining In >>