Chicken & Broccoli Stir-Fry with Ginger & Basil

Broccoli and snow peas add color, crunch and, of course, 1 1/2 servings of vegetables per person to this easy stir-fry. Serve over rice or rice noodles to absorb every last bit of the sauce.

Chicken & Broccoli Stir-Fry with Ginger & Basil
Photo: Jason Donnelly
Active Time:
30 mins
Total Time:
30 mins


  • 5 tablespoons 50%-less-sodium tamari (see Tip) or low-sodium soy sauce, divided

  • 4 tablespoons rice vinegar, divided

  • 4 teaspoons cornstarch, divided

  • 1 pound chicken cutlets, thinly sliced

  • 4 teaspoons honey

  • 2 tablespoons canola oil, divided

  • 6 cloves garlic, minced

  • 4 teaspoons grated fresh ginger

  • 2 scallions, sliced

  • 4 cups broccoli florets

  • 2 tablespoons water

  • 2 cups snow peas

  • ½ cup packed fresh basil leaves, coarsely chopped or torn


  1. Combine 2 tablespoons tamari (or soy sauce), 1 tablespoon vinegar and 2 teaspoons cornstarch in a shallow dish. Stir in chicken and set aside.

  2. Mix the remaining 3 tablespoons each tamari (or soy sauce) and vinegar, 2 teaspoons cornstarch and honey in a small bowl; set near the stove.

  3. Heat 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add the chicken in a single layer and cook until golden on one side, 1 to 2 minutes. Flip and cook for 1 minute more. Transfer the chicken to a plate.

  4. Add the remaining 1 tablespoon oil to the pan. Add garlic, ginger and scallions and cook, stirring, for 30 seconds. Stir in broccoli and water, quickly cover and steam for 2 minutes.

  5. Add snow peas and return the chicken and any accumulated juices. Stir the reserved sauce and add to the pan. Cook, stirring frequently and scraping up any browned bits, until the sauce is thickened, 2 to 3 minutes. Remove from heat and stir in basil.


Less-sodium tamari, sometimes called tamari "lite," cuts the amount of salt per serving by 50% compared to the regular version—and without sacrificing flavor (we tried them side by side in a blind taste test). It even has 100 mg less sodium than low-sodium soy sauce. People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts (per serving)

300 Calories
10g Fat
19g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/3 cups
Calories 300
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 31g 62%
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 83mg 28%
Vitamin A 2593IU 52%
Sodium 686mg 30%
Potassium 676mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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