Chicken and broccoli cooked wok style paired with a sweet teriyaki sauce & hint of spicy peppers makes this Wok Chicken and Broccoli a flavorful, guilt-free meal.With the new year’s resolution health buzz in full swing, I thought a delicious, full-flavor, healthy dinner recipe would be nice to share. This Easy Wok Chicken and Broccoli with rice is amazing and delicious in all it’s simplicity. It’s the chicken in winner, winner, chicken dinner! The smokey wok-flavored chicken and broccoli paired with a sweet Asian teriyaki style sauce and hint of heat makes this a guilt-free, flavorful meal that won’t break that “healthier me in 2017” new year’s resolution. Full of fresh ingredients and lots delicious elements, it’s a must try. You will be so happy you did! I, and my family have a love for Asian food. Thai, Chinese, Japanese, you name it, we probably like it. We love cooking, and eating, dishes that incorporate fresh ingredients and flavors. My husband, Ryan, would eat stirfry, fish or pho every night if I would make it. Oh boy, was I surprised on Christmas morning. Ryan gave me an induction hot plate and a cast iron wok. This was a little outside my comfort zone. I hadn’t had much experience cooking with cast iron other than the occasional dutch oven meal while camping, let along a cast iron wok. Cooking with this wok has been a learning experience. I can dare say the first few batches of food that came out of it weren’t exactly delicious. But after trial and error, I feel one step closer to mastering my new cast iron wok. I cook with my wok at least once a week, whether for lunch or dinner. I’m still learning, but the food I turn out is so good, fresh and full of flavor. Lo Meins, veggie stirfrys, Thai, Chinese… it’s all so delicious! For dinner last night we had this chicken and broccoli with rice. While we ate the tasty Asian inspired wok food, Ryan said: “well, I guess we don’t need to go out for Chinese anymore.” Haha. It was probably the best compliment he could have given me. He’s my biggest critic around the dining room table. With that said, I feel more confident than ever in sharing with you, this amazing and Easy Wok Chicken and Broccoli recipe. I’ll also be sharing a few cast iron wok tips and tricks I learn the hard way and hope they help you move a few steps closer to Master of the Wok status. The full printable recipe is below. To make this Easy Wok Chicken and Broccoli recipe, here’s what you’ll need as far as ingredients go.
- Chicken, sliced
- Broccoli, cut into small florets
- Sesame oil and high heat oil (coconut, peanut, etc)
- Fresh ginger, minced
- Fresh garlic, minced
- Red chili flakes
- Sauce (recipe below)
Zaycon Fresh for the WIN!
- 1 inch chicken breast, sliced thin--1/8 thick slices (about a 1/2 lb)
- 3 cups broccoli, cut into bite sized pieces
- 1-2 Tablespoons peanut or coconut oil
- 1/2-1 Tablespoon sesame oil
- 1 1/2 Tablespoons ginger, minced
- 2 cloves garlic, minced
- 1/4 red chili flakes, optional
- Cooked rice
For Sweet Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 2 Tablespoons rice wine vinegar
- 1 - 1 1/2 Tablespoons cornstarch
For the sauce:
- In a small bowl, whisk all ingredients for the sauce together. Set aside until ready to use.
For the dish:
- Heat wok on high heat. 550-600 degrees.
- Once temperature has been reached, add peanut/coconut oil. Using a wok spatula, coat wok with oil.
- Add chicken. Stir frequently. Cook until no longer pink. (1.5 to 2 minutes). Push chicken out of the bottom and onto the side of the wok.
- Add broccoli pieces. Stir frequently. Cook until broccoli begins to sweat or look wet. (1 to 2 minutes). Push broccoli out of the bottom near the chicken.
- Add sesame oil, garlic, ginger and red chili flakes to the bottom of the wok. Stir for a few seconds to allow the aromas to be released.
- Stir broccoli and chicken back in. Heat for another 30 seconds to 1 minute.
- Add sauce. Stir until sauce thickens. (15-45 seconds).
- Immediately remove food from wok.
- Serve over rice.
- High heat is critical for good wok cooking. Make sure wok is over 550-600 degrees before starting.
- Use oils with high temperature smoking points such as peanut or coconut oil.
- Do not add water to any part of this dish. Wok cooking is meant to sear and char the edges of the food. This is what gives it that unique wok flavor. Adding water will inhibit this and steam the food.
- If using a cast iron wok, pour a couple cups of water into the wok right after removing the food. This will help avoid any remaining sauce or food from burning onto the wok.
- If you plan to cook a second batch, rinse and wipe out wok before using again, otherwise the remaining sauce will make the next batch taste burnt.