A delicious and healthy Chicken and Broccoli Stir Fry can be ready for dinner in just 30 minutes! Serve this homemade Chinese meal with rice or noodles and get ready for compliments from your family while they enjoy this delicious stir fry.
Craving Chinese Takeout? I have a better idea!
Flavorful pieces of white meat chicken breast and crisp-tender broccoli are the stars of this chicken broccoli stir fry. The flavor of this dish is on-point, with the perfect combination of salty, sweet, spicy, and savory notes.
Chicken and Broccoli Stir Fry is a meal that comes together quickly and easily so that you can make a delicious dinner, and fast!
I have a version of this meal that you can make in the Instant Pot too! Instant Pot Chicken and Broccoli Stir Fry is a bit more hands-off and totally delish!
Why You’ll Love This Recipe
- Cheaper Than Takeout– With the price of restaurant meals going up and up, you can use this recipe to add Chinese night to your weekly meal plan without breaking the budget.
- Adjustable Flavors – The flavors of this dish are perfectly balanced, but you can feel free to leave out the hot sauce if you’re serving this to kids or aren’t a fan of the heat.
- A Healthy Dinner – All white meat chicken and fresh veggies don’t even feel healthy when you make them taste this good!
Ingredients In Chicken and Broccoli Stir Fry
Complete list of ingredients and amounts can be found in the recipe card below.
- Vegetable Oil: For sauteeing the chicken and veggies.
- Chicken: I used chicken breasts, cut into bite-sized pieces. You can also use chicken thighs or chicken tenders if you prefer.
- Vegetables: Onions and mushrooms are included with broccoli florets to give the dish extra flavor and nutritional value.
- Sauce Ingredients: Low-sodium soy sauce, rice wine vinegar, sesame oil, cornstarch, chicken stock, brown sugar, and sriracha combined with freshly grated ginger and garlic.
How To Make chicken and Broccoli Stir Fry
Stir fries like this one come together really quickly, so it’s best to have all of your ingredients ready before you start.
- Mix the Sauce: In a bowl or a large measuring cup, whisk together the sauce ingredients. Start with soy sauce, rice vinegar, and sesame oil, then add the cornstarch and stir well (it’s easier to stir in the cornstarch when there’s not much liquid), then add chicken stock, brown sugar, sriracha, garlic, and ginger. Set aside.
- Cook the Chicken: In a skillet over medium-high heat, heat 1 tablespoon of oil, add the chicken, and season it with black pepper. Cook the chicken until it’s done (about 3-4 minutes). Remove from the skillet onto a plate, and set aside.
- Saute Veggies: To the same skillet, add the remaining oil and add the onion and mushrooms. Saute for 2 minutes.
- Cook the Broccoli: Add the broccoli and cook for 2 more minutes. Add a splash of water (this will help soften the broccoli and at the same time you can deglaze the pan). Cook until the broccoli is tender but still crunchy.
- Simmer with Sauce: Reduce the heat to medium-low, and pour the sauce ingredients into the skillet (give them a quick mix before adding as the cornstarch can sink to the bottom), simmer the vegetables with the sauce for 2-3 minutes.
- Finish and Serve: Add the cooked chicken back to the skillet and cook until the chicken is just warmed up and coated in the sauce. Remove from heat, and serve over jasmine rice. Garnish with toasted sesame seeds.
Tip!
Taste and adjust the seasonings at the end. If it needs salt, add a bit more soy sauce. If you want more heat, stir in a splash of sriracha or extra black pepper.
Recipe Tips
- Prepare your Ingredients. It’s best to have all of the ingredients prepped and ready to go before you start cooking the stir fry. The dish comes together quickly, so you won’t have time to be measuring or chopping once you’ve started.
- I like to use a cast iron skillet for this recipe, but you can use your favorite large skillet that is at least 12 inches. A wok can also be used! Avoid using a non-stick skillet for this recipe, since the whisk can run the coating on those pans.
- Don’t overcook the chicken. Since the pieces of chicken are small, they really only need to cook for a few minutes.
- Feel free to leave out the hot sauce if you’re cooking for kids. The sauce for this stir fry isn’t very spicy, but it could be an issue for anyone who’s sensitive to heat.
Storing Tips
Homemade chicken and broccoli stir fry is best eaten right away, but leftovers can be stored in the fridge for up to 4 days, or in the freezer for up to a month.
What To Serve With Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry is perfect served over Rice or Noodles. For a low-carb option, try cauliflower rice or zucchini noodles instead.
For a real Chinese-Food feast, make homemade Cream Cheese Rangoons, Asian Chicken Meatballs, Instant Pot Fried Rice, or General Tso’s Chicken too!
You can find many more Asian inspired recipes here, and create your own perfect menu.
FAQs
If you’re a big fan of rice with stir-fry sauce, feel free to make extra! I’d suggest mixing up a separate batch of the sauce ingredients, and cooking them in the pan after you’ve removed the stir fry from the. Adding extra sauce ingredients to the broccoli in the pan may cause the broccoli to overcook since the sauce will take longer to thicken.
Yes, you can! A wok is not required to make a delicious chicken and broccoli stir fry. I prefer to use a large cast-iron skillet instead.
Feel free to swap out the chicken for any other meat or protein you enjoy. Treat it the same as you would the chicken in this recipe, and cook it in the pan, fully, before stir-frying the veggies and making the sauce.
Your family is going to love this recipe, and you’ll love how fast and easy it is to make a healthy and delicious Chinese food meal. Don’t forget to Pin the recipe to save it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken and Broccoli Stir Fry
Equipment
- 12-inch cast-iron skillet
Ingredients
For the Sauce:
- 3 tablespoons low sodium soy sauce or tamari for a gluten free option
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¾ cup chicken stock
- 1 teaspoon brown sugar
- 1 teaspoon sriracha sauce
- 3 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
For the Stir Fry:
- 2 tablespoons vegetable oil
- 1 ½ pounds (650g) chicken breasts cut into ¾ inch pieces
- ½ teaspoon ground black pepper
- 1 small yellow onion sliced
- 8 ounces (225g) button mushrooms sliced
- 1 pound (450g) broccoli florets
- 1 teaspoon toasted sesame seeds for garnish, optional
Instructions
- In a bowl or large measuring cup, whisk together the sauce ingredients. Start with the soy sauce, rice vinegar, and sesame oil, then add the cornstarch and stir well. Then add the chicken stock, brown sugar, sriracha, garlic, and ginger. Set aside.
- n a skillet over medium high heat, heat 1 tablespoon of oil, add the chicken and season it with black pepper. Cook the chicken until it’s done (about 3-4 minutes). Remove from the skillet onto a plate, and set aside.
- To the same skillet, add the remaining oil and add the onion and mushrooms. Saute for 2 minutes.
- Add the broccoli and cook for 2 more minutes. Add a splash of water (this will help soften the broccoli and at the same time you can deglaze the pan). Cook until the broccoli is tender but still crunchy.
- Reduce the heat to medium-low, and pour the sauce ingredients to the skillet (give them a quick mix before adding as the cornstarch can sink to the bottom), simmer the vegetables with the sauce for 2-3 minutes.
- Then add the chicken and cook until the chicken is just warmed up and coated in the sauce. Remove from heat, and serve over jasmine rice or noodles. Garnish with toasted sesame seeds.
Notes:
- I like to use a cast iron skillet for this recipe, but you can use your favorite large skillet that is at least 12 inches. A wok can also be used! Avoid using a non-stick skillet for this recipe, since the whisk can run the coating on those pans.
- Don’t overcook the chicken. Since the pieces are small, they really only need to cook for a few minutes.
- Taste and adjust the seasonings at the end. Additional soy sauce can be used if you want more salt.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jamie says
The perfect weeknight dinner! We all loved it!
Little Sunny Kitchen says
Thank you, Jamie! Happy to hear you and your family enjoy this meal!
Melissa says
Delicious – everyone loves it! great side to any protein.
Little Sunny Kitchen says
Thank you Melissa for the kind review! I’m so glad everyone loved it!
Dana says
This is my new favorite way to get my kids to eat broccoli! They could not get enough of this dish, and I’m always happy with anything that will get them to eat their veggies. I like the idea of serving with zucchini noodles or cauliflower rice for an extra serving of veggies!
Little Sunny Kitchen says
Thank you, Dana, that’s so great to hear! I’m glad that you and your kids love this recipe!