Photo of Ginger chicken and broccoli stir-ftry by WW

Ginger chicken and broccoli stir-ftry

Total Time
25 min
20 min
5 min
A host of ingredients, including ginger, soy sauce, brown sugar and rice vinegar, add to the sweet and savory flavor of this stir-fry. Cut large broccoli florets in half or into thirds so they match the size of smaller florets. It's important to make sure that the pan heats for a few minutes before adding the oil. Once you put the food into the pan, you need to constantly keep it moving in order to prevent burning. Make sure the food is cut into bite-sized pieces so that they will cook quickly. And cook in small batches, if needed, to avoid overcrowding the pan.


Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/4-inch thick bite-size pieces

Ginger root

2 Tbsp, minced

Sherry (dry or sweet)

2 Tbsp, dry, divided


2 tsp

Table salt

¾ tsp, divided

Peanut oil

6 tsp, divided

Reduced-sodium chicken broth

¼ cup(s)

Low sodium soy sauce

1 Tbsp

Rice vinegar

1 Tbsp

Packed brown sugar

1 tsp

Uncooked broccoli

3 cup(s), small florets


  1. 1. In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry, cornstarch and 1/2 tsp of the salt until cornstarch is not visible. Stir in 1 tsp of the oil. In a small bowl, combine broth, soy sauce, rice vinegar, brown sugar and remaining 1 Tbsp of sherry.
  2. 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 3 tsp oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  3. 3. Swirl in remaining 2 tsp oil. Add broccoli, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Yields 1 cup per serving.