If you need a fast chicken dinner that comes together in 15 minutes or less, "Feed Me Fast" Chicken is the way to go! It's one of the quickest meals you can make with grocery cart staples, which is delicious and nutritious and promises dinner in less than 15-minutes!
This recipe feeds two adults well, especially is serving with rice, but if you have small children (ages 5 and under) it could be enough for 2 kids too.
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- Chicken Tenders I use chicken tenders instead of boneless, skinless chicken breasts, because they are more tender and quicker to cut into bite-sized pieces.
- Cornstarch The cornstarch protects the chicken from scorching while also creating a silky, velvety sauce
- Soy Sauce I use the low-sodium sauce sauce which makes the dish less salty
- Mirin Adds to the flavor of the stir fry sauce and sweetens it up a bit
- Toasted Sesame Sauce Gives a wonderful toasted flavor to the finished dish. Be sure to look for the "toasted sesame oil" not regular sesame oil which doesn't have much flavor.
- Honey Balances out the flavors and sweetens up the sauce.
- Garlic Adds a great pungent depth of flavor to the chicken
- Broccoli Florets If you can buy them already cut and rinsed it will save you time!
- Sesame Seeds Adds a nice little texture to the chicken and broccoli when sprinkled over the top as a garnish
- Red Pepper Flakes For a little heat on the broccoli
Step#1: Mix the Stir-Fry Sauce
- Any time I'm stir frying something in a wok, it saves time if you can premix the sauce before you need it, so it's all ready to go.
- This makes it easier too, since when it's time to add the sauce, you just pour it right in and don't have to worry about measuring everything out.
- You can even pre-mix the sauce in the morning, and keep it covered and refrigerated, this is a trick I do whenever i'm making my Shrimp and Broccoli Stir Fry Recipe. It makes these dinners even quicker!
Step#2: Dredge the Chicken in Cornstarch
- Cornstarch is popular in Chinese cooking because it creates velvety chicken, and works as a sauce thickener too.
- It's the same technique I use in my Chicken with Cashew Nuts recipe too. Another great weeknight meal!
- Cut the chicken into bite-sized pieces and dredge the chicken in the cornstarch in batches.
- If you dredge all the chicken, the moisture in the chicken will absorb the cornstarch too quickly and you'll have to re-dredge it. And the cornstarch can get sticky and cakey if it's left to sit with the chicken too long before cooking.
Step#3: Cook the Chicken
- I like to use a Wok for cooking this dinner because it's large enough to hold all the chicken and toss it together with the stir fry sauce in the final stage.
- When cooking the chicken in batches, it doesn't need to be fully cooked through in this stage, just seared and golden brown.
- It will continue to cook in the sauce in the final stage.
Step#4: Steam the Broccoli
- You don't want to over cook the broccoli. Over cooked broccoli does not taste great!
- Get the water boiling first, then throw the broccoli in once you add the sauce to the chicken.
- That way the chicken and the broccoli will be done at the same time.
Step#5: Add the Sauce
- Once you add the stir-fry sauce it will bubble up and start to thicken.
- Toss the chicken in the sauce long enough to coat all the chicken and cook the chicken all the way through.
- Transfer the chicken and broccoli to a bowl top with sesame seeds and red pepper flakes.
- ¾ lb (340 g) Chicken Tenders
- ¼ cup (60 ml) low sodium soy sauce
- 1 tablespoon (15 ml) Mirin
- 1 teaspoon (5 ml) toasted sesame oil
- 2 ½ (12.5 ml) teaspoon honey
- 1 garlic clove, minced
- 3 tablespoon (45 ml) cornstarch
- 1 tablespoon (15 ml) flavorless oil (canola or vegetable)
- a pinch of sesame seeds
- 1 ½ cups (325 g) broccoli florets
- drizzle of toasted sesame oil
- Pinch of red pepper flakes
- 1 packet microwaveable brown rice
- Place rice in microwave and cook according to package instructions. Usually takes about 4 mins to complete.
- Then prep the chicken. Place cornstarch in a large bowl. Cut chicken into bite sized pieces, toss in the cornstarch, in batches as needed to cook it in batches.
- Heat oil in a large skillet or wok on medium high heat. At the same time, heat large pot on medium high with a shallow amount of water on the other burner, covered.
- Combine soy sauce, mirin, toasted sesame oil, honey and garlic in a bowl. Stir to combine and set aside.
- Then once the oil is shimmering add the chicken in batches. Cook until golden brown on one side. Flip chicken, and cook for 1-2 minutes more. It doesn't need to be cooked all the way through at this stage, it will continue to cook through once you add the sauce.
- Once all the chicken has been seared add all the chicken back into the pan and add the stir fry sauce. Allow to simmer, stirring until chicken is coated and sauce has thickened.
- Meanwhile, throw the florets into the water. Turn off the flame. Cover and steam broccoli while sauce is thickening the chicken.
- Then in a large bowl, place the cooked rice on the bottom, on one side add the broccoli on top. Sprinkle broccoli with a drizzle of toasted sesame oil and a few red pepper flakes. On the other side add the chicken and sprinkle with sesame seeds.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 6mgSodium: 222mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 4g