Recipe: Chicken, Broccoli, and Almond Stir-fry with Rice

During my grocery shopping trip yesterday, I decided to throw caution to the wind and just grab whatever caught my eye, rather than buy based on already picked out recipes. I bought asparagus, broccoli, quinoa, Parmigiano-Reggiano cheese, and roasted almonds, among other things, knowing that I could easily find ways to work them into dinners this week. Looking into the fridge and pantry tonight, I pulled out the newly purchased broccoli and roasted almonds, plus a handful of other ingredients, and whipped together a quick and easy stir fry that was so delicious.

Serves: 4
Prep. time: 10 minutes (plus a little extra time for the chicken to marinate)
Cooking time: Approx. 20 minutes for the rice, 10 minutes for the stir fry
Difficulty: Easy

Ingredients

  • 2 chicken breasts, cut into 1 inch wide and 2 inch long strips
  • 1 large bundle of broccoli (approx. 3 bunches, or 3-5 cups), cut into florets (or 1 large bag of frozen broccoli florets)
  • 2 cups dry white rice (plus any ingredients needed to cook it)
  • 1/2 – 2/3 cup whole roasted almonds, roughly chopped
  • 1 onion (or 1 bunch of green onions), sliced into thin rings
  • 1 clove garlic, minced
  • Peanut oil (enough to lightly coat the bottom of a pan)



Chicken marinade

  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 2 tbsp. mirin or sherry
  • 1 tsp. oyster sauce
  • 1/2 tsp. grated ginger



Sauce

  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tbsp. mirin or sherry
  • 2 tsp. oyster sauce
  • 1 tsp. honey
  • 1/2 tsp. grated ginger
  • 1 tbsp. cornstarch

Directions
Mix together the ingredients for the marinade in a small-to-medium bowl, then add in the chicken and stir to coat. Put the bowl in the fridge while you do your other prep. work. Bring a medium pot of lightly salted water to a boil and quickly cook (about 4 minutes) the broccoli, then drain it, and return it to the pot with cold water and ice to stop any residual cooking. Combine the ingredients for the sauce, whisk together, and set aside. Cook the rice according to package instructions (the brand I use calls for a little water, salt, and butter, and the rice cooks for about 20 minutes). During the last 10 minutes the rice is cooking, heat a little peanut oil in a large, deep skillet or a wok over medium-high heat. Add in the onion and garlic to the skillet and cook for just a minute or so, until the onion starts to brown slightly, then add in the chicken (try not to pour too much of the marinade in with it). Cook until the chicken is just barely cooked through, then toss in the almonds. Drain the broccoli, then add it to the skillet and stir everything to combine. Make sure the chicken is cooked through, but tender. Slowly pour in the sauce and cook until it’s slightly thickened (2-5 minutes). Serve the finished stir-fry over rice.

This dish is flavorful and easy to prepare—perfect for weeknights or a casual weekend meal. The crunchy almonds are slightly softened in the heat and blend perfectly with fresh broccoli and tender chicken. The soy and oyster sauces in the stir fry sauce add a savory, salty-meaty taste (“umami”), while the sherry and honey add a touch of sweetness for balance. Fluffy white rice is the perfect thing to pull it all together.

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