High-Heat Chicken & Broccoli Stir-fry with Ghee

1. 1
   prep

   Season the chicken strips.

   1.Pat the chicken strips completely dry with paper towels.

   2.Toss the chicken with 1 pinch of salt, turmeric powder, red chili powder, and garam masala until evenly coated.

   3.Set aside at room temperature while you prep the remaining ingredients.
2. 2
   prep · ~3 min

   Blanch the broccoli.

   1.Bring a medium pot of water to a rolling boil.

   2.Add broccoli florets and blanch for 45 seconds.

   3.Drain immediately and plunge into a bowl of cold water to stop cooking. Drain again and pat dry.

   TIPBlanching brightens the green color and gives you a head start on tenderness, so the broccoli finishes fast in the hot wok later.
3. 3
   fry · ~4 min

   Sear the chicken on high heat.

   1.Heat 1 tablespoon of ghee in a wok or large skillet over high heat until it shimmers and just begins to smoke.

   2.Lay the chicken strips in a single layer — do it in two batches if needed to avoid crowding.

   3.Sear undisturbed for 60 seconds, then toss and sear for another 60 seconds until lightly charred and cooked through.

   4.Transfer the chicken to a clean plate and set aside.

   TIPDon't stir too early — letting the chicken sit against the hot pan gives you those smoky, charred edges.
4. 4
   fry · ~3 min

   Stir-fry the aromatics and broccoli.

   1.Add the remaining 1 tablespoon of ghee to the same wok.

   2.Toss in garlic, ginger, and green chilies; stir-fry for 20 seconds until fragrant.

   3.Add the blanched broccoli florets and stir-fry over high heat for 90 seconds.

   4.Sprinkle the remaining 1 pinch of salt over the broccoli while tossing.

   TIPKeep everything moving — ginger and garlic can burn fast over high heat.
5. 5
   fry · ~1 min

   Toss chicken with broccoli and finish.

   1.Return the seared chicken and any collected juices to the wok.

   2.Toss everything together over high heat for 30 seconds, just to meld the flavors.

   3.Drizzle with fresh lemon juice and give one final toss.
6. 6
   garnish

   Garnish with coriander leaves and serve immediately.

   Scatter chopped coriander leaves over the stir-fry. Serve hot straight from the wok over steamed rice or with warm flatbreads.

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