Chicken and Broccoli Stir Fry with Sherry Sauce. This recipe is dependable, delicious and downright easy. A favorite for sure.
If you’re looking for a Chicken and Broccoli Stir fry recipe, Google will more than likely return to you a zillion options. What caught my eye with this recipe was the Sherry sauce. With dark sesame oil it sounded like a wonderful combination for the perfect chicken stir fry.
Dark toasted sesame oil is a very strong and wonderful flavored oil. And they’re not all created equal. Choose quality such as La Tourangelle, Toasted Sesame Oil, or Spectrum Toasted Sesame Oil. I’ve included affiliate links for your convenience.
Save this recipe for a weekend project. It takes about an hour from start to finish. And worth every minute of prep. And there’s sauce wouldn’t be great with shrimp or beef stir fry.
Recipe For Chicken and Broccoli Stir Fry With Sherry Sauce
I hope you give this Chicken and Broccoli Stir Fry recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken stir fry recipe, let me know, I’d love to give it a try.
Chicken and Broccoli Stir Fry with Sherry Sauce. This recipe is dependable, delicious and downright easy. A favorite for sure.
Course: Main Course Chicken
Cuisine: Asian
Keyword: Chicken and Broccoli Stir Fry
Servings: 4
Author: Lea Ann, Cooking On The Ranch
Ingredients
1poundchicken breastcubed, about 2 breasts
3scallionswhites only, thinly sliced on an angle
2clovesgarlicminced
1-inchpiece peeled fresh gingerminced
1tablespoonsoy sauce
2tablespoonssugar
1 1/4teaspoonssalt
1tablespoondry sherry
1tablespoondark sesame oil
cupAbout 1/3 water
3tablespoonsvegetable oil
5cupsfresh broccolitrimmed and sliced, stalks and florets into medium pieces (keep the 2 cuts separate)
1teaspoonred chili flakesoptional
1tablespoonhoisin sauce
Garnish: toasted sesame seedsoptional
Instructions
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Recipe Notes
Marinate the chicken while you prepare the rest of the ingredients
Serving suggestion: Jasmine rice
Looking for more Chicken Stir Fry Recipes? How about:
My husband is the stir-fly king and I’m the prep chef when it comes to Chinese food. We like ginger and the dark sesame oil somewhere in the ingredients as you do. Your presentation, as always, is spectacular Lea Ann and what a pretty plate!
Since I’m the prep chef, it is my job to make the marinade and the sauce, in addition to preparing the other ingredients. Our marinades for chicken always include egg whites and some of the same ingredients that are in the sauce, such as soy sauce & cornstarch. Our favorite marinade & sauce recipes come from a book we’ve had a long time and love so much I have a copy in both houses. Email me if you would like the name of it. My husband would love for me to narrow down the marinade and sauce to one recipe and maybe we all could figure it out together.
Any chance you are coming east to the Tennessee blogger get-together? All of us would love to meet you. And I can assure you that can’t find nicer hosts or a prettier location anywhere. Pretty please… Sam
I do not have a recipe to share – I always just wing it when I’m stir frying. (often very tasty, but not noteworthy). This recipe may not be “it” but it looks delicious and your photo is gorgeous. LOL at the prep and cook time. It would take longer than that, just to get out the ingredients to prep – surely a typo? 🙂
My mom made this when we were kids – got the recipe from some magazine years ago – and I’ve been making it ever since. I’ve used all sorts of different vegetables and different proteins and it’s great!
This recipe is a keeper – tastes authentically like from a Chinese restaurant. I modified the recipe slightly; used shrimp and chicken and deglazed the wok with 1/4 cup sherry before I added the cornstarch slurry. When thickened, I added the veggies – I added snow peas, mushrooms and tomato. Very, very tasty !!!
Thank you so much for letting me know. An d so glad you enjoyed the recipe. It’s one of our favorites. Love the addition of shrimp. And, always a great idea to deglaze.
This dish was scrumptious until I added the hoisin sauce – it was way too overpowering and killed the delicate sherry flavor – I even used extra sherry to deglaze the pan after I stir fried the chicken and shrimp – I used half chicken and half jumbo shrimp which I cut in half – I find that baby shrimp is too tough. I also added baby bella mushrooms and snow peas. I will definitely make this again without the hoisin. Thanks for the recipe.
pam says
May 2, 2012 at 4:46 amWas there writing with this post? All I see is the recipe and big open area where you would think writing might be???
Sam @ My Carolina Kitchen says
May 2, 2012 at 5:01 amMy husband is the stir-fly king and I’m the prep chef when it comes to Chinese food. We like ginger and the dark sesame oil somewhere in the ingredients as you do. Your presentation, as always, is spectacular Lea Ann and what a pretty plate!
Since I’m the prep chef, it is my job to make the marinade and the sauce, in addition to preparing the other ingredients. Our marinades for chicken always include egg whites and some of the same ingredients that are in the sauce, such as soy sauce & cornstarch. Our favorite marinade & sauce recipes come from a book we’ve had a long time and love so much I have a copy in both houses. Email me if you would like the name of it. My husband would love for me to narrow down the marinade and sauce to one recipe and maybe we all could figure it out together.
Any chance you are coming east to the Tennessee blogger get-together? All of us would love to meet you. And I can assure you that can’t find nicer hosts or a prettier location anywhere. Pretty please…
Sam
Lea Ann says
May 2, 2012 at 5:17 pmYes please, I’d love to know what recipe you use.
Vickie says
May 2, 2012 at 6:06 amI do not have a recipe to share – I always just wing it when I’m stir frying. (often very tasty, but not noteworthy). This recipe may not be “it” but it looks delicious and your photo is gorgeous. LOL at the prep and cook time. It would take longer than that, just to get out the ingredients to prep – surely a typo? 🙂
Lea Ann says
May 2, 2012 at 5:19 pmWell what help are you!?!?! 🙂
You’ll be the first to know when I find a great recipe. I dunno about the typo, maybe those TV chefs are just really fast. 🙂
Jenn's Food Journey says
May 2, 2012 at 6:44 amI have a few that we really like…
http://jennsfoodjourney.blogspot.com/2012/04/spicy-cashew-chicken-stir-fry.html
(you can just use the sauce for this.. add any veggies you want, leave out the cashews, whatever, the sauce is fantastic!)
OR
http://jennsfoodjourney.blogspot.com/2012/02/spicy-soy-chili-chicken-stir-fry.html
Lea Ann says
May 2, 2012 at 5:19 pmYipeee…thanks for the links Jenn. Heading over to take a look at the links.
Cooking with Michele says
May 2, 2012 at 8:36 amTry this one:http://cookingwithmichele.com/2009/01/chinese-steak/
My mom made this when we were kids – got the recipe from some magazine years ago – and I’ve been making it ever since. I’ve used all sorts of different vegetables and different proteins and it’s great!
Lea Ann says
May 2, 2012 at 5:20 pmMichele, thank you SOOOO much for the link. I’ll give it a try.
Vianney Rodriguez says
May 2, 2012 at 2:59 pmI love stir fry and I need to make it more my pantry is brimming sauces. Off to check out CWM link, thanks
Lea Ann says
May 2, 2012 at 5:21 pmI need to stir fry more often also. Maybe finding a good recipe will inspire me.
Dave says
May 3, 2012 at 9:07 amI don’t know if I can help, the recipe you’ve got there looks good to me.
This is the “mother” sauce I’ve been using for kung pao-ish stir fries: http://www.food-fire.com/index.php/2012/02/01/surf-turf-2/
I make up a batch of this and add a pound of whatever protein we’re hungry for, some pea pods, maybe some red bell peppers, and a handful of peanuts.
It also works great as a shrimp marinade.
Chris says
May 12, 2012 at 10:14 amI usually alter my stir fry mix depending on using beef or chicken, I don’t use the same one for both. So I can’t be of help.
Lea Ann says
May 13, 2012 at 9:12 amI was afraid you were going to say that. 🙂
Mom's Pam Jane says
February 13, 2019 at 5:51 pmThis recipe is a keeper – tastes authentically like from a Chinese restaurant. I modified the recipe slightly; used shrimp and chicken and deglazed the wok with 1/4 cup sherry before I added the cornstarch slurry. When thickened, I added the veggies – I added snow peas, mushrooms and tomato. Very, very tasty !!!
Lea Ann Brown says
February 14, 2019 at 6:22 amThank you so much for letting me know. An d so glad you enjoyed the recipe. It’s one of our favorites. Love the addition of shrimp. And, always a great idea to deglaze.
Pamela Delalla says
February 14, 2019 at 8:38 amThis dish was scrumptious until I added the hoisin sauce – it was way too overpowering and killed the delicate sherry flavor – I even used extra sherry to deglaze the pan after I stir fried the chicken and shrimp – I used half chicken and half jumbo shrimp which I cut in half – I find that baby shrimp is too tough. I also added baby bella mushrooms and snow peas. I will definitely make this again without the hoisin. Thanks for the recipe.