Chicken Entrée

Chicken Stir-Fry with Broccoli and Peppers

This is yet another dinner derived from a recipe.  I changed it up a bit, omitting some of their ingredients and adding some of my own.  It was also really fast to make.  (It took less time than the rice did!)

Start with all the slicing, dicing, and chopping:

(You want everything ready to go once you start the actual cooking.  It goes so fast you won’t have time to cut any veggies!)

  • Finely chop 5 cloves of garlic and a 2 inch piece of ginger.
  • Chop 4 scallions.
  • Slice 1 red pepper and chop up some broccoli.  (I used frozen broccoli spears since it was already in my house.)

  • Cut up a package of chicken breasts.  (I used thin cut.)
  • Season the chicken with s&p.

  • Heat a skillet (or a wok) over high heat.
  • Add 1 teaspoon of vegetable oil and 1/2 teaspoon of sesame oil

  • Once the oil is hot, add the garlic, ginger, and scallions.
  • Add a little crushed red pepper flake (to taste).

  • Cook for no more than 30 seconds.  (Watch out – you don’t want the mixture to burn!)
  • Add the chicken and stir fry until golden brown (about 3-4 minutes).

  • Remove the chicken using a slotted spoon.
  • Add another teaspoon of vegetable oil.

  • Add the peppers and the broccoli.

  • Stir fry for about 3 minutes (until tender crisp).
  • Add the chicken back in.
  • Add 2 tablespoons of tamari.  (If you don’t have tamari, you can use regular soy sauce.)

  • Stir to mix everything together.
  • Remove from the heat.
  • Quickly chop up a couple more scallions for garnish.

  • Stir in the scallions and sprinkle in some toasted sesame seeds.

  • Serve with rice.  (I went with brown this time.)

The sauce had good flavor.  Feel free to use whatever veggies you like (or have on-hand).  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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