Name: Chicken and Broccoli Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tbsp soy sauce (for sauce); 1 cup chicken broth (divided); 2 cloves garlic (finely chopped); 2 tsp cornstarch (divided); 2 tsp ginger (finely chopped); 2 cups broccoli florets; 2 tsp sugar; 1 lb boneless chicken breast (cut into 1-inch pieces); cooking spray (to prevent sticking)

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You’ve survived another day of back-to-back video meetings, impromptu school pickups, and a sink full of dishes glaring at you. Dinner? It doesn’t have to feel like climbing Everest. What if you could turn “What’s for dinner?” into “Wow, that was easy—and tasty!” in under 30 minutes?

Imagine tender bites of chicken sizzling in a glossy, garlicky-sweet sauce, paired with broccoli florets that still snap when you bite. A quick stir-fry like this feels downright heroic on a hectic weeknight—you’ll be in and out of the kitchen before the couch draws you in.

Why You’ll Love It

There’s something deeply satisfying about a one-pan meal that doesn’t skimp on flavor. You get lean protein, fiber-packed greens, and a sauce that hits the sweet-salty spot—all without hauling out half your cookware. Plus, it’s endlessly adaptable: swap shrimp for chicken, sneak in extra veggies, or turn up the heat if you’re craving a little kick. Busy parents, midnight scholars, and anyone craving a low-guilt takeout swap will find this recipe feels like a tiny cheat without the regret.

Timing and Servings

– Prep and cook: about 25 minutes total
– Serves four hungry people (or two very hungry people—leftovers reheat like a dream)
– Need more? Double the chicken and broccoli; just make sure your pan or wok can handle the extra crowd.

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch pieces
2 cups broccoli florets (fresh or thawed and well-drained)
2 cloves garlic, finely chopped
2 tsp fresh ginger, finely chopped
3 Tbsp low-sodium soy sauce (or tamari for gluten-free)
1 cup chicken broth, divided
2 tsp granulated sugar
2 tsp cornstarch, divided
Cooking spray or a light splash of oil

Directions

First, whisk ¾ cup of broth with soy sauce, sugar, and 2 tsp cornstarch until completely smooth—no lumps allowed. Set this glossy sauce aside. Next, heat a nonstick skillet or wok over medium-high. A quick spray or a thimble-sized drizzle of oil is all you need. When you see a faint shimmer, add chicken, garlic, and ginger. Stir continuously for 2–3 minutes until those chicken pieces pick up a little golden color—that’s flavor building.

Pour the sauce into the pan and stir so every morsel is cloaked in garlicky goodness. Drop the heat to medium, cover, and let it simmer for 5 minutes, stirring halfway. Meanwhile, maybe check on the laundry or pack tomorrow’s lunch. Once the chicken is nearly cooked through, toss in the broccoli, give it a gentle turn, then cover again for another 5 minutes. You’re aiming for bright green with a hint of snap.

Last step: stir together the remaining ¼ cup broth and 1 tsp cornstarch in a small bowl. Pour that slurry into the skillet and mix until the sauce thickens in 1–2 minutes. Turn off the heat—you’ve officially earned the right to plate. Spoon over rice, noodles, or even cauliflower rice for a lighter twist. If you’re feeling fancy, sprinkle with sesame seeds or chopped green onions.

Variations

Add heat: swirl in sriracha or toss in red pepper flakes when you add the sauce.
Switch proteins: shrimp cooks faster, beef takes a bit longer, and tofu soaks up even more sauce.
Bulk up the veggies: bell peppers, snap peas, mushrooms, or matchstick carrots all play nicely.
Keep it low-carb: use spiralized zucchini noodles or serve on a bed of sautéed cabbage.

Storage & Reheating Tips

Leftovers? Yes, please. The flavors actually mellow and deepen overnight. Store in an airtight container in the fridge for up to 3 days. For longer stints, freeze in portions for up to 2 months—just know the broccoli will be softer after thawing. Reheat gently on the stove over low heat or in the microwave in 30-second bursts, stirring between each to keep the chicken tender.

FAQs

Q: Can I toss frozen broccoli straight in?
A: Absolutely—just let it thaw and drain well so you’re not watering down the sauce.

Q: Why is my sauce too thin?
A: Probably skipped the slurry or mis-measured that cornstarch. Always mix cornstarch into cold liquid first, then stir constantly once it hits the pan.

Q: How do I keep chicken from tasting rubbery?
A: Quick sear on high heat, then a brief covered simmer. Once it loses its pink center, move on to the next step—overcooking is the enemy of juiciness.

Q: Any soy-free alternatives?
A: Coconut aminos offer a slightly sweeter, lower-sodium swap and still give that umami kick.

Conclusion

You know what? Cooking at home can actually feel like a treat instead of a nightly grind. This chicken and broccoli stir-fry proves that a handful of simple ingredients, a hot pan, and a quick sauce can turn chaos into a genuine comfort. Next time you’re staring at an empty fridge—no judgment—grab this recipe and let it rescue your evening. Enjoy every sticky, savory bite.