I’ve always been totally obsessed with beef & broccoli. Even as a kid, it was probably the ONLY way my mother could convince me to eat a few pieces of broccoli. Whether my momma was making it from scratch or we were ordering some take out at good, old Panda Express, this stuff was good.

Now that I’m all grown up (but not really), I’ve been trying to eat veggies more often; so this is kind of like a throw-back recipe to my childhood. And it’s freaking good.

I probably make this for myself every other week.

I did make one minor adjustment to my favorite though. I swapped out beef for chicken because it’s wayyyy easier to cook. And because I don’t want to compare this yumminess to my mom’s recipe. This is the perfect, quick, dinner for two recipe. (But you might want to make more since you’ll probably want a second helping!) 😛

Chicken & Broccoli Stir Fry
makes 2 servings, takes 25 minutes

1/3 lb. chicken
2 T. flour
1/3 cup chicken broth
1 T. soy sauce (low-sodium)
1 T. brown sugar
1/4 tsp. ground ginger
1 clove of garlic, finely chopped
2 T. olive oil (total)
1/2 cup broccoli, sliced
1/4 cup onion, chopped
1/4 cup celery, sliced

salt & pepper to taste

• Cut the chicken into 1″ cubes. Add the flour and chicken into a small plastic bag and shake until the chicken is coated in the flour. Remove chicken.
• In small bowl, combine 1 tsp. of the remaining flour with the chicken broth, soy sauce, brown sugar, chopped garlic, and ginger.
• In a sauté pan, heat 1 T. of olive oil on medium-low heat. Once the oil is hot, add the chicken. Cook on both sides until the outside is a nice golden color, which should take about 2-3 minutes on each side.
• Remove chicken from the pan and set aside. Add the remaining 1 T. of olive oil along with the broccoli, onions and celery. Cook on medium heat until the onions are transparent.
• Add the chicken back into the pan with the veggies along with the broth.
• Cook on low heat for about 5 minutes.
• Serve with your favorite white or brown rice.