High-Heat Chicken & Broccoli Stir-fry with Ghee
This high-heat chicken and broccoli stir-fry leverages the high smoke point and rich flavor of ghee to create perfectly seared chicken and crisp-tender vegetables in under 30 minutes.
For 4 servings
Pat chicken breasts very dry with paper towels, then cut into 1-inch bite-sized pieces. Season generously with salt and black pepper. In a small bowl, whisk together soy sauce (or tamari), rice vinegar, and toasted sesame oil; set aside.
Heat 1 tablespoon of ghee in a large skillet or wok over high heat until shimmering and almost smoking. Add half of the chicken pieces in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side until deeply golden brown and cooked through. Remove seared chicken to a clean plate and repeat with another tablespoon of ghee and the remaining chicken.
Add the remaining 1 tablespoon of ghee to the same pan. Add the broccoli florets and sliced red bell pepper. Stir-fry for 4-6 minutes, tossing frequently, until the vegetables are crisp-tender and slightly charred.
Push the vegetables to one side of the pan. Add the minced garlic and grated ginger to the cleared space. Stir-fry for 30 seconds until fragrant, then mix them into the vegetables.
Return all the cooked chicken to the pan with the vegetables. Pour the prepared sauce mixture over everything. Toss well to coat all ingredients evenly.
Continue to cook for 1-2 minutes, stirring constantly, until the sauce has slightly thickened and coats the chicken and vegetables.
Remove the pan from the heat. Squeeze the fresh lemon juice over the stir-fry and give it one final toss. Taste and adjust seasoning if needed.
Serve immediately, garnished with optional sesame seeds and red pepper flakes, alongside steamed rice or noodles if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Searing chicken in batches ensures a proper sear and prevents the temperature from dropping too much, which would steam the chicken instead of browning it.
- 2Pat chicken dry: Excess moisture on the chicken will prevent it from browning properly. Always pat it very dry before seasoning and searing.
- 3High heat is key: A true stir-fry requires high heat to cook ingredients quickly and achieve that desirable 'wok hei' or charred flavor. Ensure your pan is very hot before adding ingredients.
- 4Prep everything first: Stir-frying is a very fast cooking method. Have all your ingredients chopped, measured, and sauces mixed before you start cooking.
Adapt it for your goals.
Protein Swap
Substitute chicken with shrimp, thinly sliced beef, or firm tofu for different protein options. Adjust cooking times accordingly.
Vegetable MedleyVegetable Medley
Add or swap vegetables like snap peas, carrots, mushrooms, or baby corn. Ensure they are cut to similar sizes for even cooking.
Spicy KickSpicy Kick
Increase the red pepper flakes or add a dash of sriracha to the sauce for a spicier version of the stir-fry.
Why this is on our healthy list.
Rich in Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety.
Nutrient-Dense Vegetables
Broccoli and bell peppers are packed with vitamins (especially C and K), fiber, and antioxidants, supporting overall health and immunity.
Healthy Fats from Ghee
Ghee provides healthy fats, including conjugated linoleic acid (CLA) and fat-soluble vitamins, contributing to energy and nutrient absorption.
Frequently asked questions
While butter can be used, ghee is clarified butter with a much higher smoke point (485°F/250°C) compared to butter (302-350°F/150-177°C). Using butter for high-heat searing will likely cause it to burn, imparting a bitter taste. Ghee is highly recommended for this recipe's high-heat technique.
