This Chinese Chicken Broccoli Stir Fry is a healthier version of a classic, and it's all made in the oven! Tender chicken and crisp broccoli is tossed in a sweet soy glaze and served with simple white rice. Quick, easy, and mess free!
Course Main Course
Cuisine Asian
Keyword baked chicken and broccoli, chinese chicken and broccoli, chicken and broccoli stir fy
1largehead of broccoli, cut into florets (about 3 1/2 cups)
1tbspolive oil
1/4cupchicken stock
2tbsphoney
1tbsphoisin sauce
2tsprice vinegar
1 tsp garlic powder
1/2tspfreshly grated ginger
2tbspcorn starch
1/2tspsesame seeds (optional)
Instructions
Preheat oven to 375 degrees.
Cut chicken into 1 1/2-inch pieces. Add chicken, 2 tablespoons soy sauce, garlic, and sesame oil to a large plastic baggie. Massage into chicken. Let it marinate for 10-15 minutes.
While the chicken marinates. Add broccoli to a small sheet pan or 9x12 casserole dish. Drizzle with olive oil. Toss to cover in oil. Season with salt and pepper. Add 1/4 cup water to the pan or dish. Cover with boil and bake broccoli for 12 minutes.
Add remaining soy sauce, chicken stock, honey, hoisin, rice vinegar, garlic powder, ginger, and cornstarch to a large bowl to make the sauce. Whisk to combine.
After the broccoli has cooked for 12 minutes, remove from the oven. Remove the foil and add the broccoli and marinated chicken to the bowl with the sauce. Toss to combine. Pour the mixture back on to the sheet pan and spread out. Bake for about 10 minutes. Stir. Bake another 15-20 minutes until the chicken is cooked through and the sauce has thickened.