Turkey on the brain? Maybe another poultry is in the cards this week before the big Turkey Day. Here’s a healthy, 30-minute Chicken and Broccoli Stir Fry recipe created by Sara, with Dinner at the Zoo, that won’t take up all of your precious time during this frantic week of cooking! It’s got just a handful of simple ingredients that complete this dish. Sara says: The key ingredient to the sauce is oyster sauce, which can be found in most grocery stores. It adds a complex flavor that really works well with the other components of the dish. You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! Serve with white or brown rice, of course!
Ginger and garlic are so flavorful in this Chicken and Broccoli Stir Fry. We like to use locally grown ginger from the farmer’s market.
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms (if you don't like mushrooms you can add more broccoli instead)
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- ¼ cup oyster sauce
- ¼ cup low sodium chicken broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice if desired.
If you liked this recipe, try our Stir-Fry Beef with Green Beans & Mushrooms
Shop products featured in this recipe:
Just discovered this deliciously sweet delicata squash! Wow! It’s amazing roasted, so why not stuff it with the goodness of ground turkey and brown rice? You don’t even have to peel it, the entire squash is edible! We used lots of sautéed veggies like chopped kale and bell peppers, herbaceous mint and cilantro, and a touch of heat from the sambal oelek (Thai red chili paste) and red curry paste to give this dish its fab flavor. Drizzle with a bit of spicy aioli if you’d like. It’s the final touch! Where to find this incredibly tasty gourd? Trader Joe’s, of course! Our go-to for just about everything!
Stuffing and roasting the delicata squash is a meal your entire family will rave over! Use the leftover turkey mixture for another meal — makes a great sauce for pasta!
They come in all shapes and sizes at Trader Joe’s. Choose the largest squash for this recipe. This is a seasonal gourd so run, don’t walk, to your nearest market!
I picked these evenly sized delicata squash at Trader Joe’s. Shop around for this awesome gourd. Otherwise, you can use butternut squash as a substitute.
Roast the delicata squash first, flesh-side down, before stuffing the squash and baking. It’s so sweet and the entire squash is edible so there’s no peeling!
Stuff the delicata squash with the ground turkey and brown rice mixture. The sautéed veggies along with the herbs and spices can stand alone, they’re that good!
The final result will blow your mind! It’s a colorful creation of pure yumminess!
- 2 large delicata squash
- Canola oil spray
- 2 large cloves garlic, minced
- 1 celery stick, finely chopped
- ½ onion, finely chopped
- 1 Thai red chili pepper, seeded and chopped (or jalapeño pepper)
- ½ red bell pepper, seeded and chopped
- ½ yellow bell pepper, seeded and chopped
- 4 oz. baby bella mushrooms, finely chopped
- 1 tablespoon fresh ginger, grated
- ¾ pound ground turkey
- ½ teaspoon Kosher salt
- ¾ cup cooked brown rice
- 2 cups frozen chopped kale
- For the Sauce:
- ½ cup light coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon sambal oelek (red chili paste)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ lime, freshly squeezed
- For the Spicy Aioli:
- 3 tablespoons low-fat mayonnaise
- 1 tablespoon sambal oelek
- Preheat oven to 400 degrees. Microwave the whole delicata squash for 3 minutes. Remove and let cool. Cut the squash in half length-wise. Scoop out the seeds and place on a baking tray sprayed with canola oil cut side down. Spray the tops of the squash and sprinkle with a dash of salt. Bake in the oven for 10 minutes. Remove from oven and let cool. Lower the oven to 350 degrees.
- Meanwhile, in a heavy wok, sauté the garlic, onions and red chili peppers until onions are translucent. Add in the bell peppers and sauté another 2 minutes. Add in the mushrooms and ginger, sauté another 2 minutes until softened. Add in the ground turkey and salt, and break up into small pieces using a wooden spoon. Stir in the brown rice and chopped kale and cook until all ingredients are cooked through and well combined.
- To make the sauce: In a small saucepan, stir together coconut milk, Thai red curry paste, and sambal oelek over a low heat. Pour the sauce over the turkey mixture and stir well to incorporate. Toss with fresh cilantro and mint, and lime juice.
- To make the spicy aioli: In a small bowl, whisk together the mayonnaise and sambal oelek.
- Stuff each half of the delicata squash with the turkey mixture. Put back in the oven for 10 minutes at 350 degrees. Drizzle each squash with the spicy aioli. Serve immediately.
If you liked this recipe, try our Sweet Potato Noodles with Tofu and Spicy Peanut Sauce