Can you believe it's already time to start preparing for the school year? The summer has flown by faster than you can say "fire up the grill." We like to take advantage of the time leading up to Labor Day by planning out our go-to meals for the fall, and today's recipe is one of our absolute favorites. It's a chicken and broccoli stir-fry with an Asian-inspired sauce. Once your ingredients are prepped, this meal is super quick to make and filled with outrageous flavor! This September, it's time to put down the takeout menus and make a dinner your family will love to come home to.
Chicken and Broccoli Stir-Fry
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 1
Cooked white rice, for serving
1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.
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