Chicken and Broccoli Stir Fry Recipe

Introduction

This Chicken and Broccoli Stir Fry is a quick and flavorful weeknight meal that combines tender chicken, crisp broccoli, and savory sauce. It’s perfect for those who want a healthy and satisfying dinner ready in under 30 minutes.

Ingredients

• 1 lb chicken breast (boneless, skinless), cut into 3/4″ pieces
• 2 Tbsp cooking oil (extra light olive oil recommended), divided
• 1 lb broccoli, cut into florets (about 5 cups)
• 1 small yellow onion, sliced into strips
• 1/2 lb white button mushrooms, thickly sliced
• 2/3 cup low sodium chicken broth
• 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or to taste
• 2 Tbsp light brown sugar (packed) or honey to taste
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 tsp fresh ginger, peeled and grated
• 1 tsp garlic (2 small cloves), grated
• 1/4 tsp black pepper, plus more to season chicken

Instructions

1. Step 1: Make the sauce by combining chicken broth, soy sauce, brown sugar, corn starch, sesame oil, grated ginger, grated garlic, and black pepper in a small bowl. Whisk until the sugar and corn starch are dissolved. Warm broth helps dissolve sugar faster. Set aside.
2. Step 2: Season the chicken pieces lightly with black pepper. Heat 1 tablespoon of cooking oil in a large heavy skillet or wok over medium-high heat. Add chicken in a single layer and let it sear undisturbed for 1 minute, then stir fry for about 5 minutes or until golden brown and cooked through. Remove chicken to a bowl and loosely cover to keep warm.
3. Step 3: In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli florets, sliced onion, and sliced mushrooms. Stir fry for 3 minutes or until mushrooms are soft and broccoli is crisp-tender. Reduce heat to medium-low.
4. Step 4: Stir the sauce again to recombine, then pour it over the vegetables. Let it simmer for 3-4 minutes until the sauce thickens and the garlic and ginger flavors mellow. If the sauce is too thick, add water one tablespoon at a time to reach desired consistency.
5. Step 5: Return the cooked chicken to the pan and stir for another 30 seconds until heated through. Taste and add more soy sauce if needed. Serve hot over cooked rice.

Tips & Variations

• For extra flavor, marinate the chicken in a little soy sauce and sesame oil for 15 minutes before cooking.
• Try adding other vegetables like bell peppers or snap peas for added color and crunch.
• Use honey instead of brown sugar for a natural sweetness and slight floral note.
• To make it gluten-free, substitute soy sauce with Tamari or coconut aminos.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to avoid drying out the chicken. Adding a splash of water while reheating helps maintain the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli, but be sure to thaw and drain any excess water before stir frying to avoid a soggy dish.

Is this recipe suitable for meal prep?

Absolutely. This stir fry holds up well in the fridge and can be portioned with rice for quick meals throughout the week.

Chicken and Broccoli Stir Fry Recipe

---

★★★★★

4.9 from 74 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Chicken and Broccoli Stir Fry is a quick and flavorful meal featuring tender chicken breast, crisp broccoli, mushrooms, and onions tossed in a savory, slightly sweet sauce made with soy sauce, ginger, garlic, and sesame oil. Perfect for a healthy weeknight dinner, it’s stir-fried to perfection in a skillet or wok and served best over hot rice.

---

Ingredients

Scale 1x2x3x

Protein

• 1 lb chicken breast (boneless skinless), cut into 3/4″ pieces

Vegetables

• 1 lb broccoli, cut into florets (about 5 cups)
• 1 small yellow onion, sliced into strips
• 1/2 lb white button mushrooms, thickly sliced

Sauce

• 2/3 cup low sodium chicken broth
• 3 Tbsp low sodium soy sauce (use Tamari for gluten free, or adjust to taste)
• 2 Tbsp light brown sugar (packed, or honey to taste)
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 tsp fresh ginger, peeled and grated (lightly packed)
• 1 tsp garlic (2 small cloves), grated
• 1/4 tsp black pepper

Other

• 2 Tbsp cooking oil (extra light olive oil recommended), divided
• Additional black pepper to season chicken

---

Instructions

1. Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, light brown sugar, corn starch, sesame oil, grated ginger, grated garlic, and 1/4 teaspoon black pepper until sugar and corn starch are fully dissolved. Using warm broth can help dissolve the sugar faster. Set the sauce mixture aside.
2. Prepare Chicken: Cut the chicken breast into bite-sized pieces, roughly 3/4 inch thick. Lightly season the chicken with black pepper. Heat 1 tablespoon of cooking oil in a large heavy skillet or wok over medium-high heat. Add the chicken pieces in a single layer and let them sear undisturbed for 1 minute to develop a golden crust. Stir-fry the chicken for an additional 5 minutes until the pieces are golden brown and cooked through. Remove the chicken from the skillet and place it in a bowl; loosely cover to keep warm.
3. Stir Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli florets, sliced onion strips, and sliced mushrooms. Stir-fry the vegetables for about 3 minutes, or until the mushrooms soften and the broccoli becomes crisp-tender. Then reduce the heat to medium-low to prepare for the sauce.
4. Add Sauce: Stir the prepared sauce to re-suspend any settled starch, then pour it over the vegetables in the skillet. Allow the mixture to simmer gently for 3 to 4 minutes, or until the sauce thickens and the garlic and ginger mellow in flavor. If the sauce becomes too thick, thin it by adding water one tablespoon at a time until desired consistency is reached.
5. Combine and Serve: Return the cooked chicken to the skillet and stir everything together for about 30 seconds, just until the chicken is heated through and coated with sauce. Taste and add more soy sauce if needed. Serve the chicken and broccoli stir fry hot over freshly cooked rice for a complete meal.

Notes

• To make this recipe gluten-free, use Tamari or a gluten-free soy sauce alternative.
• For a lower sodium version, ensure you use low sodium chicken broth and soy sauce, and taste before adding extra salt.
• Honey can be substituted for brown sugar for a different sweetness profile.
• Cook chicken in a single layer without overcrowding the pan to ensure proper searing and caramelization.
• Adjust vegetables or add others like bell peppers or snap peas to vary the dish.
• Serve over steamed white or brown rice or noodles for a hearty meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: chicken stir fry, broccoli stir fry, Asian chicken recipe, quick dinner, healthy stir fry