Is this recipe gluten free?

As written, it is not gluten free. There are three ingredients that those not consuming wheat should watch out for. Soy sauce, oyster sauce and chicken broth. You can easily swap the soy sauce for tamari or liquid aminos. Many oyster sauce brands contain wheat (or use soy sauce as an ingredient). However, this Thai oyster sauce is gluten free. As for mass produced soup stock and bouillon, be sure to read the label before using.

You can, but you'll have to make some ingredient changes. Use tofu or seitan instead of the chicken breast - and vegetable broth instead of the chicken broth. You'll also have to swap the oyster sauce out for a vegan alternative. This mushroom based oyster sauce is pretty good and 100% vegan. I make a plant based version of this stir fry with soy curls - and it's delicious! Or you could try this vegan Chinese eggplant with garlic sauce recipe instead.

Is there a way to make a low-sodium version?

Low sodium chicken broth is definitely a thing (but you could just use water instead of broth). And low sodium soy sauce is fairly easy to track down as well. Lee Kum Kee makes a lower sodium oyster sauce under their Panda brand. So you can definitely lower the sodium in this recipe. But those on low sodium diets will want to carefully read the labels on those products to see if they're low enough.

Easy Chicken Broccoli Stir Fry

Name: Easy Chicken Broccoli Stir Fry
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Chinese
Ingredients: 1 tablespoon + 1 teaspoon peanut oil; 2 cloves garlic, minced; 1 tablespoon ginger, peeled and minced; 2 heaping cups broccoli, chopped bite size; 3/4 pound skinless boneless chicken breast, chopped bite size; 1 1/2 tablespoon oyster sauce; 1 1/2 tablespoon soy sauce; 1/2 tablespoon granulated sugar; 1/4 cup low sodium chicken broth or water; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 teaspoon toasted sesame oil; 1/2 tablespoon sesame seeds

Description

A chicken and broccoli stir fry cooked in a simple savory sauce. It’s ready in less than 20 minutes. Busy, but still want homemade Chinese? This easy recipe is for you!

Ingredients

Units Scale

1 tablespoon + 1 teaspoon peanut oil
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
2 heaping cups broccoli, chopped bite size
3/4 pound skinless boneless chicken breast, chopped bite size
1 1/2 tablespoon oyster sauce
1 1/2 tablespoon soy sauce
1/2 tablespoon granulated sugar
1/4 cup low sodium chicken broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon toasted sesame oil
1/2 tablespoon sesame seeds

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Instructions

In a pan over medium-high heat, add 1 tablespoon of the peanut oil. When the oil is hot, add the sliced chicken and stir fry for 4 to 5 minutes, or until chicken is cooked through. Leave the heat on and transfer the chicken to a plate. Set aside.
Add the remaining peanut oil, garlic, and ginger to the pan, and cook for 1 minute.
Add the broccoli, stir, and cook for 5 minutes.
Return the cooked chicken to the pan and add oyster sauce, soy sauce, sugar, and chicken broth. Cook for 2 minutes.
Add the cornstarch and water mixture and keep stirring until the sauce thickens.
Turn the heat off, stir in the sesame oil and sprinkle the sesame seeds on top.
Serve hot with noodles or rice.

Notes

Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 349
Sugar: 5.4g
Sodium: 816.4mg
Fat: 12.8g
Saturated Fat: 1.6g
Unsaturated Fat: 2.2g
Trans Fat: 0g
Carbohydrates: 17.3g
Fiber: 2.7g
Protein: 4.6g
Cholesterol: 112.5mg