CHICKEN AND BROCCOLI STIR FRY

If you’re looking for a dinner that’s vibrant and effortless, this Chicken and Broccoli Stir Fry is about to become your new favorite go-to. Bursting with crisp-tender broccoli florets and tender ribbons of chicken bathed in a rich, umami-packed sauce, every bite feels like a mini celebration. The combination of soy sauce, oyster sauce, and hoisin sauce builds a savory foundation, while a splash of rice vinegar and a drizzle of honey add that perfect balance of tang and sweetness. Whether you’re cooking for a hungry family or whipping up a quick solo meal, this stir fry checks all the boxes: it’s colorful, it’s quick, and it’s supremely satisfying.

Here’s a little secret: you don’t need to be a seasoned chef to nail this dish. I first stumbled upon this recipe on one of those whirlwind weekdays when my fridge looked almost empty and my stomach was rumbling louder than my to-do list. A few pantry staples and a handful of fresh veggies later, I had dinner on the table in under 20 minutes. From the first fragrant whiff of garlic and ginger sizzling in hot oil to that final sprinkle of sesame seeds on top, this stir fry turns even the busiest night into something special. Trust me, once you master the simple steps, you’ll find yourself craving that sweet-and-savory goodness again and again.

KEY INGREDIENTS IN CHICKEN AND BROCCOLI STIR FRY

Let’s break down the building blocks of this flavorful stir fry. Each component plays its part, from adding crunch and color to building layers of taste that come together in perfect harmony.

• Chicken Breast

Thinly sliced boneless, skinless chicken breast provides the lean protein backbone. It soaks up the sauce beautifully and cooks quickly, keeping each piece juicy.

• Broccoli Florets

Bright green florets bring a satisfying crunch and a pop of color. They balance the richness of the sauce and add a boost of vitamins.

• Vegetable Oil

A neutral, high-smoking-point oil ensures a quick sear on the chicken and veggies without burning or imparting unwanted flavors.

• Garlic

Freshly minced garlic infuses the stir fry with a pungent, aromatic depth that makes every bite feel cozy and comforting.

• Ginger

Grated ginger contributes a zingy warmth and a touch of natural spice that elevates the savory notes of the sauce.

• Onion

Sliced onion lends a mild sweetness and soft texture, building complexity as it caramelizes at the edges.

• Red Bell Pepper

Vibrant bell pepper strips add a subtle sweetness and bold color contrast that makes the dish pop on your plate.

• Soy Sauce

The salty, umami-rich foundation of the sauce, soy sauce ties all the flavors together with its deep savory character.

• Oyster Sauce

Adds a glossy sheen and slightly briny sweetness that deepens the overall flavor profile.

• Hoisin Sauce

Brings a fruity, tangy layer that complements the soy and oyster sauces, rounding out the sauce’s complexity.

• Rice Vinegar

A splash of acidity lifts the sauce, cutting through richness for a well-balanced finish.

• Honey

A natural sweetener that softens sharp edges and helps the sauce cling to every piece of chicken and veggie.

• Red Pepper Flakes

Optional heat for those who like a little extra kick; adjust to taste and keep the balance you love.

• Salt and Pepper

Simple seasonings to taste—sometimes a final pinch is all you need to hit perfection.

• Cornstarch

Mixed into a slurry, it transforms the sauce into a silky coating that sticks without being gloopy.

• Water

Combined with cornstarch to form a slurry, it helps the sauce thicken just enough to cling to each bite.

• Sesame Seeds

An optional garnish that adds a toasty crunch and a hint of nutty flavor right before serving.

HOW TO MAKE CHICKEN AND BROCCOLI STIR FRY

Now that you’ve got your ingredients prepped and ready, it’s time to bring everything together in one sizzling skillet. From mixing the savory sauce to stir-frying the veggies and chicken, each step will build toward a mouthwatering finale. Keep your ingredients organized, your heat at medium-high, and your spatula moving—let’s get cooking!

1. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and red pepper flakes (if using). Whisk until smooth and set the sauce aside.

2. In another small bowl, dissolve the cornstarch in water to make a glossy slurry. Stir until no lumps remain and set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and barely begins to smoke.

4. Add the sliced chicken breasts in a single layer and cook undisturbed for a couple of minutes to let them sear. Flip and continue cooking for about 5–7 minutes total, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set it aside.

5. In the same skillet, add the minced garlic, grated ginger, and sliced onion. Stir-fry for 1–2 minutes, scraping up any browned bits, until the mixture becomes fragrant and the onions turn translucent.

6. Toss in the red bell pepper and broccoli florets, then stir-fry for 3–4 minutes more, keeping everything moving until the vegetables are tender-crisp.

7. Return the cooked chicken to the skillet and pour the reserved sauce over the top. Stir vigorously to coat every piece.

8. Pour in the cornstarch slurry and continue to stir for another 1–2 minutes, until the sauce thickens into a glossy glaze that clings to the chicken and veggies.

9. Season with salt and pepper to taste, adjusting the flavor balance if needed.

10. Serve the stir fry steaming hot over rice or noodles, and garnish with a sprinkle of sesame seeds if desired.

SERVING SUGGESTIONS FOR CHICKEN AND BROCCOLI STIR FRY

Serving this stir fry is almost as fun as cooking it because you can make it your own with a few easy tweaks. Whether you’re aiming for a balanced weeknight meal or a festive spread for friends, these serving ideas will help you plate up like a pro.

• Steamed Jasmine Rice

Pile fluffy jasmine rice on each plate and ladle the stir fry right over the top. The rice soaks up every bit of sauce, making it impossible to waste a single drop.

• Soba Noodle Bowl

Toss cooked soba noodles with a splash of sesame oil and a sprinkle of scallions, then crown with the chicken and broccoli. The nutty noodles add a delightful contrast in texture.

• Lettuce Wraps

Spoon the stir fry into crisp lettuce leaves for a low-carb, hand-held version. Add a squeeze of lime and some fresh cilantro for a bright, refreshing twist.

• Family-Style Platter

Arrange the stir fry in a large shallow dish and serve family-style alongside bowls of rice, extra sauce, and small plates of pickled vegetables for a fun communal meal.

HOW TO STORE CHICKEN AND BROCCOLI STIR FRY

Storing leftovers properly means you can enjoy this stir fry again without losing any of its fresh-cooked appeal. With just a few simple tricks, you’ll maintain that perfect saucy coating and crisp-tender texture.

• Airtight Container in the Fridge

Transfer cooled stir fry into a sealed container within two hours of cooking. It will stay fresh for up to 3 days—just give it a quick reheat in a hot pan to revive the crisp edges.

• Separate Sauce and Solids

If you anticipate multiple meals from one batch, pack the sauce in a small jar and the chicken and vegetables in another container. Combine and reheat only what you need for more vibrant results.

• Freezer-Friendly Portions

Divide the cooled stir fry into freezer-safe bags or containers, squeezing out extra air. Freeze for up to a month. Thaw overnight in the fridge, then reheat gently on the stove.

• Gentle Reheat Technique

For the best texture, warm the stir fry in a lightly oiled skillet over medium heat. Gradually add a splash of water or extra soy sauce if the sauce seems too thick, stirring until everything is heated through.

CONCLUSION

From gathering your simple yet flavorful ingredients to executing each stir-fry step, this Chicken and Broccoli Stir Fry recipe delivers a weeknight hero that’s both quick and memorable. You’ve seen how the combination of garlic, ginger, and layered sauces transforms ordinary chicken and broccoli into a symphony of texture and taste. Whether you’re spooning it over rice, piling it into lettuce wraps, or prepping individual bowls for meal prep, this dish flexes to fit your style. Feel free to print this article and save it for later use—you can also find a handy FAQ below to troubleshoot any questions that come up along the way.

I hope this complete guide makes your kitchen time more joyful and your dinners more delicious. If you try this recipe, I’d love to hear how it turned out! Leave a comment, share your tweaks, or ask any questions if you need help. Your feedback fuels my passion for sharing home-cooked goodness, and I can’t wait to chat about your stir-fry adventures. Enjoy cooking, and let’s keep the conversation going below!

Print Recipe

CHICKEN AND BROCCOLI STIR FRY

Author: Olivia Sanders Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 450

Description

Juicy chicken and crisp-tender broccoli swim in a rich, umami-packed sauce with a hint of ginger and garlic. This flavor-bursting meal is ready in a flash!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts, thinly sliced

• 2 cups broccoli florets

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 tablespoon ginger, grated

• 1 medium onion, sliced

• 1 red bell pepper, sliced

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• ¹⁄₂ teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• 1 tablespoon cornstarch

• ¹⁄₄ cup water

• Sesame seeds for garnish (optional)

Instructions

1. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and red pepper flakes (if using). Set the sauce aside.
2. In another small bowl, dissolve the cornstarch in water to make a slurry. Set this aside as well.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced chicken breasts to the pan and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
5. In the same skillet, add the minced garlic, grated ginger, and sliced onion. Stir-fry for 1-2 minutes until fragrant.
6. Add the red bell pepper and broccoli florets to the pan and stir-fry for an additional 3-4 minutes, until the vegetables are tender-crisp.
7. Return the cooked chicken to the skillet, and pour the sauce mixture over the chicken and vegetables. Stir everything together to coat evenly.
8. Add the cornstarch slurry to the pan and stir until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
9. Season with salt and pepper to taste.
10. Serve the stir fry over rice or noodles and garnish with sesame seeds if desired.

Note

• You can substitute the chicken with beef, shrimp, or tofu for a variation.
• For extra flavor, add a squeeze of fresh lime juice before serving.
• If you prefer a spicier stir fry, increase the amount of red pepper flakes or add a splash of sriracha sauce to the sauce mixture.
• Make sure not to overcook the broccoli to maintain its vibrant color and texture.
• This dish is great for meal prepping; it stores well in the refrigerator for up to 3 days.

Keywords: Chicken Broccoli Stir Fry, Easy Stir Fry Recipe, Quick Dinner Idea, Healthy Chicken Recipe, Asian Chicken Dish, Weeknight Meal