This delicious Chicken and Broccoli Stir Fry is a quick and healthy meal, brimming with tender chicken and crunchy veggies. It’s easy to make, loaded with flavor, and perfect for a nutritious dinner any night of the week. Ready in just 30 minutes!
Why you will love making Chicken and Broccoli Stir Fry
Getting this stir fry on your table is a breeze and here’s why you’ll want to make it again and again:
- Quick to Prepare: From start to finish, you’re looking at 30 minutes. Perfect for those busy weeknights!
- Healthy and Nutritious: Packed with protein from chicken and loaded with vitamins from broccoli and other veggies.
- Versatile: Swap in whatever veggies you have on hand or adjust the sauce ingredients to tweak the flavor.
- Family Friendly: A hit with both kids and adults, making mealtime a lot less stressful.
- Meal Prep: Cook once and eat twice—this stir fry reheats beautifully for lunches throughout the week.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make the Best Chicken and Broccoli Stir Fry with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to get cooking? Here’s how you can throw together a delicious chicken and broccoli stir fry in no time:
Prep the Stir Fry Sauce
In a small bowl, whisk the warm chicken broth with soy sauce, brown sugar, cornstarch, minced garlic, and grated ginger. This mix will thicken beautifully and coat your stir fry with tons of flavor.
Cook the Chicken
Pat the chicken dry, season with salt and pepper, then heat up your wok or skillet with some sesame oil. Cook the chicken until it’s nicely browned on all sides. You might want to do this in batches to keep the wok hot and avoid steaming the chicken. Once it’s ready, set the chicken aside.
Sauté the Veggies
In the same wok, add a bit more oil if needed, then throw in the sliced green onions, broccoli florets, and halved mushrooms. Sauté just until the veggies are tender but still have a bit of crunch.
Bring It All Together
Add the cooked chicken back to the wok, pour in the sauce, and stir everything together. Keep stirring until the sauce thickens and glazes the chicken and veggies nicely.
Serve and Enjoy
Turn off the heat, and serve your stir fry over a bed of fluffy rice. Sprinkle some sesame seeds and sliced scallions on top for that extra touch.
Recipe Notes and Expert Tips
Nailing this Chicken and Broccoli Stir Fry is easy with these handy tips:
- High Heat: Keep your pan nice and hot to get a good sear on the chicken and keep the veggies crisp.
- Slice Against the Grain: For tender chicken, slice against the grain into thin pieces. This ensures it cooks quickly and stays juicy.
- Chicken: Swap out the chicken breasts for boneless skinless chicken thighs if desired.
- Cornstarch Slurry: You can dissolve the cornstarch in some of the soy sauce before adding it to the other ingredients to avoid lumps.
- Veggies: Feel free to toss in other vegetables like snap peas, green beans, carrots, or bell peppers for more color and crunch.
- Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. It’ll keep the dish flavorful without overdoing it.
- Add a Spice Kick: If you like things spicy, a dash of chili flakes or a squirt of sriracha will heat things up nicely.
- Frozen Broccoli: Frozen broccoli is a great time-saver and works perfectly in stir fries. Just add it to the wok without thawing for the best texture.
- Make Ahead: You can prep all the ingredients ahead of time, but for the best flavor and texture, cook it just before serving.
- Gluten-Free: As long as you use a gluten-free soy sauce or tamari, this chicken and broccoli stir fry can be made gluten-free.
How to Store Leftover Chicken Broccoli Stir Fry
Got leftovers? Here’s how to keep them fresh and tasty:
- Cool and Airtight: Let the stir fry cool to room temperature before you pack it away in an airtight container.
- Refrigerate: Store the cooled leftovers in the refrigerator. For the best flavor and texture, eat the leftovers within 3-4 days. After that, the veggies can start to lose their crunch.
- Freeze: Stir fries are great for freezing. Store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: When you’re ready to enjoy again, reheat the stir fry in a skillet over medium heat rather than microwaving. This helps to keep the veggies from getting too soft.
What to Serve with Chinese Chicken and Broccoli Stir Fry
From rice and noodles to something sweet, here’s how to round out your meal:
Choose Your Carb
Whether it’s steamed rice, quinoa, or noodles, choosing the right base can make a big difference. For a low-carb option, try cauliflower rice or just a heap of extra veggies.
Add a Salad
A fresh Asian-style salad can add a nice crunch and zing to your meal. Try a cabbage slaw with a tangy vinaigrette or a cucumber salad with rice vinegar and sesame oil.
Something Sweet
Balance the savory flavors with something sweet. A simple fruit salad or mango slices can cleanse the palate and add a refreshing touch to your meal.
More Asian Recipes You Will Love
If you love Asian recipes as much as I do, you should check these out.
Chicken and Broccoli Stir Fry
Add Preferred SourceIngredients
For the Sauce:
- 1 cup chicken broth warm
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons Cornstarch
- 2 garlic cloves minced
- 1 tablespoon Fresh ginger grated
For the Chicken stir fry:
- 2 chicken breasts cut in 1 inch pieces
- Salt and pepper
- 2 tablespoons sesame oil
- 2 green onion sliced
- 2 cups broccoli cut in florets
- 2 cups mushroom cut in halves
- Sesame seeds and green onion to serve
Instructions
- In a small bowl, combine the warm chicken broth with the soy sauce, brown sugar, cornstarch, garlic and ginger.1 cup chicken broth, ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons Cornstarch, 2 garlic cloves, 1 tablespoon Fresh ginger
- Pat dry the chicken with kitchen towels and season with salt and pepper.2 chicken breasts, Salt and pepper
- Heat a wok to medium-high and add the sesame oil. Cook the chicken until browned on all sides (work in batches so the wok doesn’t get cold). Reserve the chicken.2 tablespoons sesame oil
- In the same wok, add a bit more oil and incorporate the green onions, broccoli and mushrooms – quickly sauté the vegetables just until tender.2 green onion, 2 cups broccoli, 2 cups mushroom
- Bring back the chicken to the wok, quickly combine and add the sauce – stirring frequently just until it starts to thicken.
- Turn off the heat and serve over warm rice with sesame seeds and green onions.Sesame seeds and green onion
Notes
- High Heat: Keep your pan nice and hot to get a good sear on the chicken and keep the veggies crisp.
- Slice Against the Grain: For tender chicken, slice against the grain into thin pieces. This ensures it cooks quickly and stays juicy.
- Chicken: Swap out the chicken breasts for boneless skinless chicken thighs if desired.
- Cornstarch Slurry: You can dissolve the cornstarch in some of the soy sauce before adding it to the other ingredients to avoid lumps.
- Veggies: Feel free to toss in other vegetables like snap peas, green beans, carrots, or bell peppers for more color and crunch.
- Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. It’ll keep the dish flavorful without overdoing it.
- Add a Spice Kick: If you like things spicy, a dash of chili flakes or a squirt of sriracha will heat things up nicely.
- Frozen Broccoli: Frozen broccoli is a great time-saver and works perfectly in stir fries. Just add it to the wok without thawing for the best texture.
- Make Ahead: You can prep all the ingredients ahead of time, but for the best flavor and texture, cook it just before serving.
- Gluten-Free: As long as you use a gluten-free soy sauce or tamari, this chicken and broccoli stir fry can be made gluten-free.
Storage and Reheating Instructions
- Cool and Airtight: Let the stir fry cool to room temperature before you pack it away in an airtight container.
- Refrigerate: Store the cooled leftovers in the refrigerator. For the best flavor and texture, eat the leftovers within 3-4 days. After that, the veggies can start to lose their crunch.
- Freeze: Stir fries are great for freezing. Store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: When you’re ready to enjoy again, reheat the stir fry in a skillet over medium heat rather than microwaving. This helps to keep the veggies from getting too soft.
