15-Minute Chicken & Water Chestnut Stir-fry
A vibrant and quick 15-minute chicken and water chestnut stir-fry, perfect for a busy weeknight, featuring tender chicken, crisp vegetables, and a savory sauce.
For 3 servings
Slice chicken breast thinly against the grain. In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, brown sugar, and cornstarch until smooth. Set aside.
Cut broccoli into bite-sized florets. Mince fresh ginger and garlic. Drain and slice the canned water chestnuts.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add sliced chicken and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove chicken from the pan and set aside.
Add minced ginger and garlic to the same pan, stir-fry for 30 seconds until fragrant. Add broccoli florets and a splash (about 2 tbsp) of water. Cover and steam for 2-3 minutes until broccoli is tender-crisp.
Return cooked chicken to the pan. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Stir constantly for 1 minute until the sauce thickens and coats everything.
Stir in the drained and sliced water chestnuts. Cook for just 30 seconds to heat through, ensuring they retain their crisp texture.
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1High Heat is Key: For a true stir-fry, ensure your pan is very hot before adding ingredients. This helps achieve a good sear and prevents steaming.
- 2Prep Ahead: Have all your ingredients prepped and measured (mise en place) before you start cooking, as stir-fries cook very quickly.
- 3Don't Overcrowd: Cook chicken in batches if necessary to avoid overcrowding the pan, which can lower the temperature and lead to steaming instead of browning.
- 4Adjust Thickness: If the sauce is too thick, add a splash of water or broth. If too thin, mix a tiny bit more cornstarch with water and stir into the simmering sauce.
Adapt it for your goals.
Vegetable Swap
Replace broccoli with snap peas, bell peppers, carrots, or mushrooms for different textures and flavors.
Protein AlternativeProtein Alternative
Use shrimp, thinly sliced pork, or firm tofu instead of chicken. Adjust cooking times accordingly.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicier version.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein essential for muscle repair, growth, and satiety, helping you feel full longer.
Rich in Fiber & Vitamins
Broccoli is packed with dietary fiber, Vitamin C, and Vitamin K, supporting healthy digestion, boosting immune function, and promoting bone health.
Low Calorie Crunch
Water chestnuts add a satisfying crisp texture with very few calories, contributing to a feeling of fullness and enhancing the dish's appeal without adding excess energy.
Frequently asked questions
Yes, you can use frozen broccoli. Add it directly to the pan with the ginger and garlic, and cook a minute or two longer until tender-crisp. There's no need to thaw it first.
