Chicken and Broccoli Stir Fry is a quick, satisfying dinner made with tender pieces of chicken, crisp-tender broccoli, and a savory garlic soy sauce. Everything comes together in one skillet or wok, making it a practical choice for busy weeknights when you want a homemade meal without spending hours in the kitchen.
The sauce has a balanced combination of salty, slightly sweet, and savory flavors, with fresh garlic and ginger adding extra depth. Serve this easy chicken and broccoli stir fry over steamed rice or noodles for a complete meal that brings classic takeout-style flavors to your dinner table.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Recipe
- Ready in 30 minutes: A quick dinner that doesn’t require complicated preparation.
- Simple ingredients: Made with everyday grocery-store ingredients and an easy homemade sauce.
- Tender chicken: Bite-sized chicken pieces cook quickly and absorb the savory sauce.
- Fresh vegetables: Broccoli adds color, texture, and a satisfying crunch.
- Easy to customize: Adjust the sweetness, add vegetables, or make the sauce a little spicy.
Ingredients
For the Chicken and Broccoli
- 1¼ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 5 cups fresh broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ¼ cup water, for steaming the broccoli
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, optional
For the Stir Fry Sauce
- ⅓ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Ingredient Notes
Chicken: Boneless, skinless chicken breasts are a convenient choice because they cook quickly and are easy to cut into even pieces. Boneless chicken thighs also work well and provide a slightly richer flavor.
Broccoli: Fresh broccoli florets give the stir fry a pleasant crisp-tender texture. Cut them into similar-sized pieces so they cook evenly.
Soy Sauce: Low-sodium soy sauce helps control the saltiness while allowing the other sauce ingredients to shine. Regular soy sauce can be used, but the finished dish may taste saltier.
Cornstarch: This thickens the sauce and gives it a glossy consistency that coats the chicken and broccoli.
Fresh Garlic and Ginger: These ingredients provide the classic aromatic base of a flavorful Asian-inspired stir fry.
How to Make Chicken and Broccoli Stir Fry
1. Prepare the Sauce
In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, and sesame oil.
In a separate small bowl, combine the cornstarch with 2 tablespoons of cold water. Stir until smooth and set aside.
Preparing the sauce before cooking makes the stir-frying process easier because everything cooks quickly.
2. Cook the Broccoli
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the broccoli florets and ¼ cup water. Cover and steam for approximately 2–3 minutes, until the broccoli turns bright green and begins to soften.
Remove the lid and cook briefly to allow excess water to evaporate. Transfer the broccoli to a plate.
The broccoli should be crisp-tender rather than completely soft because it will return to the skillet later.
3. Cook the Chicken
Add the remaining tablespoon of vegetable oil to the same skillet.
Arrange the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for approximately 5–7 minutes, turning occasionally, until browned and cooked through.
The thickest pieces should reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to the plate with the broccoli.
4. Add Garlic and Ginger
Reduce the heat slightly to medium.
Add the minced garlic and grated ginger to the skillet. Stir for approximately 30 seconds, just until fragrant.
Avoid letting the garlic brown too much, as it can develop a bitter flavor.
5. Add the Sauce
Pour the prepared soy sauce mixture into the skillet and bring it to a gentle simmer.
Stir the cornstarch slurry again, then gradually pour it into the sauce while stirring. Cook for 1–2 minutes, until the sauce becomes glossy and slightly thickened.
6. Combine Everything
Return the cooked chicken and broccoli to the skillet.
Toss gently to coat everything evenly in the sauce. Cook for another 1–2 minutes, allowing the ingredients to heat through.
Remove from the heat and garnish with sliced green onions and sesame seeds.
Serve immediately with steamed rice or your favorite noodles.
Expert Tips for the Best Chicken and Broccoli Stir Fry
- Cut chicken evenly: Similar-sized pieces cook at approximately the same rate and help prevent some pieces from drying out.
- Avoid overcrowding: Too much chicken in the skillet lowers the pan temperature and can cause steaming instead of browning. Cook in batches if needed.
- Prepare everything first: Chop the vegetables, mix the sauce, and measure the ingredients before turning on the stove.
- Don’t overcook the broccoli: Keep it slightly crisp before adding it back to the sauce.
- Adjust the sauce consistency: If it becomes too thick, add a tablespoon of chicken broth or water. If it’s too thin, simmer briefly while stirring.
- Use fresh aromatics: Fresh garlic and ginger give the sauce a more pronounced flavor than relying on powdered seasonings alone.
Common Mistakes to Avoid
Overcooking the chicken: Small chicken pieces cook quickly. Check their internal temperature rather than continuing to cook them unnecessarily.
Adding cornstarch directly to hot sauce: This can create lumps. Always dissolve cornstarch in cold water before adding it.
Making the broccoli too soft: Overcooked broccoli loses its pleasant texture. Steam it briefly and finish cooking it in the sauce.
Using too much sauce: The goal is to coat the chicken and broccoli, not leave them swimming in liquid. Follow the recommended quantities for a balanced consistency.
Easy Variations
- Spicy Chicken and Broccoli: Add ½ teaspoon of red pepper flakes or a little sriracha to the sauce.
- Chicken and Broccoli with Mushrooms: Add 1 cup sliced mushrooms and sauté them before preparing the sauce.
- Sesame Chicken and Broccoli: Add an extra teaspoon of sesame oil and finish with toasted sesame seeds.
- Chicken and Broccoli Noodles: Toss the finished stir fry with cooked lo mein or rice noodles for a complete noodle dinner.
Ingredient Substitutions
- Chicken thighs: Replace chicken breasts with boneless, skinless chicken thighs for a richer result.
- Tamari: Use tamari instead of soy sauce for a gluten-free alternative, and check that the other ingredients are also gluten-free.
- Honey: Brown sugar or maple syrup can replace honey.
- Rice vinegar: Apple cider vinegar can work in a pinch, although the flavor will be slightly different.
- Chicken broth: Vegetable broth can be used instead.
- Fresh broccoli: Frozen broccoli can be used, but thaw and drain it first. It may have a softer texture.
What to Serve With Chicken and Broccoli Stir Fry
Steamed white rice is a classic pairing because it absorbs the savory garlic sauce. Brown rice is another good option if you prefer a nuttier flavor.
Other serving ideas include:
- Fried rice for a takeout-inspired dinner.
- Lo mein noodles for a heartier meal.
- Steamed jasmine rice for a fragrant, simple side.
- Vegetable spring rolls for a complete Asian-inspired dinner.
- Cauliflower rice for a lighter alternative.
Storage and Reheating
Refrigerator: Allow leftovers to cool and transfer them to an airtight container. Refrigerate within 2 hours of cooking and use within 3–4 days.
Freezing: The chicken and sauce can be frozen, but broccoli may become softer after thawing. Store in a freezer-safe airtight container for up to 2 months for best quality.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or chicken broth. Stir gently until heated throughout. You can also microwave individual portions in short intervals, stirring between intervals.
Avoid overheating, as this can make the chicken dry and the broccoli overly soft. Reheat leftovers to 165°F (74°C).
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are an excellent alternative. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F (74°C).
How do I keep broccoli crisp in stir fry?
Steam the broccoli for only 2–3 minutes before combining it with the chicken. It should be bright green and slightly firm. Avoid cooking it too long in the final sauce.
Can I make chicken and broccoli stir fry ahead of time?
Yes. You can prepare the sauce, chop the broccoli, and cut the chicken ahead of time. Store the prepared ingredients separately in the refrigerator and cook when ready. For the best texture, stir-fry shortly before serving.
How do I make the sauce thicker?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and gradually stir it into the simmering sauce. Cook briefly until the desired consistency is reached.
Can I use frozen broccoli?
Yes. Thaw the broccoli and drain away excess moisture before cooking. Add it toward the end of the recipe because frozen broccoli is often softer than fresh broccoli.
What is the best way to serve chicken and broccoli stir fry?
Serve it hot over steamed jasmine rice, white rice, brown rice, or noodles. The rice and noodles both work well with the savory sauce.
Final Thoughts
Chicken and Broccoli Stir Fry is a practical homemade dinner with tender chicken, fresh vegetables, and a simple garlic soy sauce. With just one skillet and about 30 minutes, you can put together a satisfying meal that is easy to customize and serve with your favorite rice or noodles.
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