Chicken and Broccoli Stir Fry with Chili and Ginger-Scented Rice

Stir frying is a super fast and delicious way to get dinner on the table. Annnd (bonus) using a little forethought can make sure your stir fry is incredibly flavorful and tooootally worthy of your dinner table!

I'm going to focus on two things about this recipe that really make it shine. Marinating the chicken, and infusing the rice with even more flavor. Whenever I make stir fry, I will most often chop everything up either the night before, or morning of, and marinate the meat until dinnertime. This ensures that my chicken has soaked up tons of flavor, and that I don't have to spend an extra twenty minutes gathering my ingredients and chopping away! Adding flavor to the rice while it's cooking is a total gimme - whatever you put into the rice does all the work! You're left with super flavorful, rich and complex grains that will fill out your meal perfectly.

As with many of my recipes, this is really a formula - if you wanted to try different proteins and veggies, you definitely should! I made this same stir fry last week with shrimp, snap peas, and garlic scape. You'll have to adjust cooking times a bit depending on what you use, but the basics are all right here. So go get cooking!

For the Chicken and Broccoli Stir Fry:
  • 2 chicken breasts, cut into 1" cubes
  • 2-3 heads broccoli, cut into florets
  • 2 cloves garlic, minced
  • 1" chunk ginger
  • 2 T sriracha sauce
  • 2 T grapeseed oil (or some other high heat oil)
  • 1 T soy sauce
  • 2 T oyster sauce
  • 1/4 t chili flakes
  • a pinch of white pepper
For the Rice:
  • 1 C brown rice
  • 2 1/4 C water
  • 1 t salt
  • 1" chunk ginger
  • 1/4 t red chili flakes
Stir Fry:
  • Cut up the broccoli and set it aside. This won't be marinated, but added to the stir fry at the end. Don't worry, it will soak up lots of sauce!
  • Combine the rest of the ingredients in a large plastic bag, and marinate for about 1-2 hours at least.
  • With about 15 minutes left on the rice (see below), start your stir fry. Heat about 1 T vegetable or grapeseed oil on high in a very hot wok, just until smoking.
  • Add in the chicken and all the marinade and cook until no longer pink, stirring occasionally.
  • Turn the wok down to medium-high. Add in the broccoli and about 1/4 C water. This will help to quickly steam the broccoli and create a bit more of a sauce. Stir occasionally while the broccoli is cooking.
  • When the broccoli is just about fork tender (should only take five-seven minutes or so) you're done!
  • Combine all ingredients in a sauce pan and bring to a rapid boil.
  • Reduce the heat to low, cover and simmer for about 40 minutes (you could use white rice to cut down on time here, but I really love brown rice for its nutritional value!), or until all the water has evaporated.
  • Fluff with a fork, and serve with the stir fry!