Recipes Dinner Poultry Dishes Chicken Main Course Chicken Stir-Fry with Garlic and Baby Broccoli Be the first to rate & review! Garlic breath is worth it in the name of this flavorful and healthy weeknight dinner. Slideshow: More Stir Fry Recipes By Molly Yeh Molly Yeh Molly Yeh is a food blogger and cookbook author who has contributed numerous recipes to Food & Wine and is the host of the Food Network show Girl Meets Farm. Food & Wine's Editorial Guidelines Published on August 12, 2015 Save Rate PRINT Share Close Photo: © Molly Yeh Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 cup chicken stock 2 tablespoons soy sauce, plus more for seasoning 1 teaspoon toasted sesame oil 1 tablespoon lemon juice Pinch of crushed red pepper Fresh ground black pepper 2 tablespoons cornstarch 1/4 cup extra-virgin olive oil 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces 1 large onion, chopped 6 cloves garlic, minced 8 stalks baby broccoli, chopped into 1-inch pieces Toasted sesame seeds, for garnish Steamed rice, for serving Directions In a small bowl, whisk together the chicken stock, soy sauce, sesame oil, lemon juice, crushed red pepper, black pepper and cornstarch. Set aside. In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and cook for 3 minutes, then add the garlic and cook for 1 minute, stirring. Add the broccoli and stir-fry until crisp-tender, about 3 to 5 minutes. Stir the chicken stock mixture into the skillet and cook, stirring, until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired. Garnish with toasted sesame seeds and serve with rice. Originally appeared: November 2014 Rate It Print