Chicken and Broccoli Stir Fry Recipe

When you need a fast, satisfying, and downright delicious dinner, this Chicken and Broccoli Stir Fry is your go-to. It’s everything a weeknight meal should be—quick to make, packed with flavor, and healthier than takeout. Tender chicken, crisp-tender broccoli, and a savory sauce come together in one pan for a dish that hits all the right notes. Serve it over rice, noodles, or enjoy it on its own—no one’s judging when it tastes this good.

Why You’ll Love This Recipe

• Quick and Convenient: This dish goes from stovetop to table in about 20 minutes. Seriously, it’s faster than ordering takeout.
• Flavor-Packed: The stir fry sauce is garlicky, slightly sweet, salty, and deeply savory—everything you want in a great Asian-inspired meal.
• Healthier Option: Lean protein, lots of green veggies, and minimal oil make this a lighter but still satisfying dinner.
• Customizable: Perfect for cleaning out your fridge. Swap in other veggies or proteins with ease.

Ingredients You’ll Need

Gather these simple ingredients and get ready to create a stir fry that rivals your favorite restaurant:

• Chicken Breast or Thighs: Use boneless, skinless cuts for easy slicing and quick cooking. Thighs will give a juicier texture, while breasts stay lean.
• Broccoli Florets: Fresh is best for that satisfying crunch, but frozen will work in a pinch—just thaw and pat dry.
• Garlic and Ginger: Essential aromatics that bring warmth and depth to the stir fry.
• Soy Sauce: Forms the salty, umami-rich base of the sauce.
• Oyster Sauce: Adds that classic stir-fry gloss and a deep, slightly sweet-savory flavor.
• Sesame Oil: Just a drizzle at the end brings a nutty aroma that makes the whole dish smell incredible.
• Cornstarch: Helps thicken the sauce and tenderize the chicken when used in a marinade.
• Brown Sugar or Honey: A touch of sweetness to balance the salty elements.
• Vegetable Oil: For high-heat stir frying without burning.

Variations

• Add More Veggies: Snap peas, carrots, bell peppers, mushrooms, or baby corn all work beautifully.
• Swap the Protein: Try thinly sliced beef, shrimp, tofu, or even tempeh for a plant-based twist.
• Spice It Up: Add a splash of sriracha or toss in red pepper flakes if you like a little heat.
• Low-Sodium Option: Use low-sodium soy sauce and reduce or omit added sugar.

How to Make Chicken and Broccoli Stir Fry

Step 1: Prep the Chicken

Slice the chicken into thin strips and toss with a bit of cornstarch, soy sauce, and a splash of sesame oil. Let it marinate while you prep the veggies.

Step 2: Cook the Broccoli

In a large skillet or wok over medium-high heat, cook the broccoli in a little water or oil for 2–3 minutes until bright green and just tender. Remove and set aside.

Step 3: Sauté the Chicken

Add oil to the pan and sear the chicken until golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan.

Step 4: Combine with Aromatics

Add minced garlic and grated ginger to the pan with the chicken and cook until fragrant—about 30 seconds.

Step 5: Make the Sauce

Whisk together soy sauce, oyster sauce, brown sugar, and a bit of water or broth. Pour into the pan, tossing to coat the chicken.

Step 6: Add Broccoli and Finish

Return the broccoli to the pan, toss everything together, and cook for another minute or two until everything is coated and heated through. Finish with a drizzle of sesame oil.

Pro Tips for Making the Recipe

• Cut Everything Before You Cook: Stir fry moves fast. Having everything ready to go is key to success.
• High Heat is Your Friend: Use a wok or a heavy skillet that can handle high heat for the best sear and texture.
• Don’t Crowd the Pan: Cook in batches if necessary to keep everything crisp instead of soggy.
• Fresh Ginger Makes a Difference: If you can, grate fresh ginger rather than using powdered—it brightens the dish in a way dried spices just can’t.

How to Serve

Serve this Chicken and Broccoli Stir Fry hot, straight from the pan. It’s fantastic over:

• Steamed Jasmine or Basmati Rice: A fluffy base that soaks up all that savory sauce.
• Noodles: Lo mein or rice noodles are great for something different.
• Cauliflower Rice or Zoodles: For a lower-carb option that still delivers on texture.

Top with sesame seeds or chopped green onions for a little extra flair.

Make Ahead and Storage

Storing Leftovers

Let the stir fry cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen things up, or microwave in short bursts, stirring in between.

FAQs

Can I use frozen broccoli for this stir fry?
Yes, just make sure to thaw it first and pat it dry. Frozen broccoli can release water, so drying it helps avoid a soggy stir fry.

What’s the best way to slice the chicken for stir fry?
Slice it thinly against the grain to keep the meat tender and easy to chew. Partially freezing the chicken for 15–20 minutes makes slicing much easier.

Can I make this gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce and check that your oyster sauce is gluten-free.

Is oyster sauce necessary?
It adds depth and richness, but if you don’t have it, substitute with a mix of hoisin sauce and a dash of soy sauce, or just double the soy sauce and add a pinch of sugar.

Final Thoughts

This Chicken and Broccoli Stir Fry is a dinner you’ll come back to again and again. It’s fast, flavorful, and endlessly flexible—perfect for busy nights when you still want something home-cooked and satisfying. Give it a try tonight and see just how easy and delicious homemade stir fry can be!

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