Chicken and Broccoli Stir Fry · This healthy and delicious dish is a quick take on classic Chinese chicken and broccoli stir fry, with tender chicken, crisp broccoli, and a flavorful sauce, with lots of depth. This classic stir fry delivers a balanced meal in a matter of minutes, making it ideal for busy weeknights.
The sauce, which is a mix of soy sauce, chicken broth, garlic, ginger and just a touch of sugar, has a tasty combination of salty and slightly sweet flavors. The cornstarch helps the sauce thicken up to a glossy finish, coating each piece of chicken and broccoli for the most flavor. By stir-frying the chicken with garlic and ginger at the outset, these aromatic early additions seep into the meat, forming a base that’s both fragrant and flavorful.
The broccoli not only gives it a bright crunch and plenty of color to the dish, but this stir fry is as much of a visual delight as it is a tasty one. When the sauce thickens, pile the stir fry over steamed rice or noodles for a complete, satisfying dish that’s comforting and healthy. It’s a no-brainer way to create restaurant-quality stir fry in your home kitchen!
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Why You’ll Love It:
- Quick and Easy: This recipe comes together in less than 30 minutes, a perfect option for nights packed with craziness.
- Healthy and Balanced: These are as nutritious as they are delicious, with lean protein from chicken and fiber-rich broccoli.
- Family-Friendly: With a mildly sweet and savory sauce, it’s a winner with even picky eaters.
- One Easy to Customize: Change up the protein, make the sauce to your liking, add more veggies!
Key Ingredients:
- Soy Sauce (Low Sodium): Use low-sodium soy sauce if you’re watching your salt intake; you get plenty of flavor without the overwhelming saltiness.
- Chicken Broth: Use homemade or lower-sodium broth for a cleaner taste and more control over the salt content of the dish. Vegetable broth will do fine if you don’t have — or don’t want — chicken.
- Garlic and Ginger: Fresh garlic and ginger add a ton of flavor that’s well worth the couple of extra seconds it takes to chop them.
- Cornstarch: The key to bringing the sauce to that glossy finish. If you’re out of it, arrowroot powder makes an acceptable substitute.
- Broccoli Florets: Fresh broccoli will yield the best crunch and color, but frozen broccoli will work in a pinch. Just be sure to thaw and drain it thoroughly, so it doesn’t dilute the sauce.
- Chicken Breast: Boneless, skinless breast is lovely, but you could also use thigh meat for added juiciness.
Full ingredient list with quantities and instructions is in the recipe card below.
Chicken and Broccoli Stir Fry Recipe Instructions
Step 1: Prepare the Sauce
- Whisk the soy sauce, ¾ cup chicken broth, sugar and 2 teaspoons cornstarch in a small bowl. Whisk until the cornstarch dissolves completely — this will become the base for your stir fry sauce. Set aside.
Step 2: Cook the Chicken
- Heat the skillet: Preheat a nonstick skillet or wok over medium-high heat and lightly coat with cooking spray.
- Add Chicken, Garlic, and Ginger: When the oil is hot, add the chicken pieces, garlic and ginger; stir fry for 2-3 minutes or until the chicken is browned on all sides. This helps to retain the juiciness of the chicken and adds a bit of flavor as well.
Step 3: Simmer with Sauce
- 2 Add the Sauce Pour the prepared soy sauce mixture over the browned chicken. Gently toss to coat the chicken well. Lower the heat to a simmer, cover the skillet, and cook for 5 minutes, stirring once halfway to help the chicken absorb the sauce’s flavors.
Step 4: Add Broccoli
- Stir in Broccoli: Add the broccoli florets, stirring to coat them in the sauce. Cover and cook for 5 minutes more or until broccoli is tender-crisp, stirring occasionally for even cooking.
Step 5: Thicken the Sauce
- Make a Slurry: In a small bowl, mix together the remaining ¼ cup of chicken broth with the remaining cornstarch to create a slurry.
- Thicken the Sauce: Add the slurry to the skillet, stirring constantly until the sauce thickens, 1-2 minutes.
Step 6: Serve
- Serve It: You can remove the skillet from the heat and dish up the Chicken and Broccoli Stir Fry, paired over steamed rice or noodles with the savory sauce. Bon appétit on your super fast, flavor bomb of a meal!
Serving Suggestions:
- Steamed White or Brown Rice Fluffy in texture, it soaks up the sauce and lets the flavors shine.
- Noodles: If you want noodles instead, lo mein or rice noodles are best—the sauce clings to them perfectly.
- Garnishes: Top it with some sesame seeds or chopped green onions for extra crunch and color.
- Side Dishes: Serve with an Asian-inspired cucumber salad or egg rolls for the full takeout-at-home experience.
Storage and Meal Prep Tips:
- Refrigerate: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, so it’s perfect for meal prep!
- Freezing: The broccoli will lose a bit of texture during the freezing, but the chicken and sauce freeze well. Store in an airtight container, freeze up to 2 months, thaw overnight before reheating.
- Reheating: Heat on the stove over low heat or in the microwave in small increments, stirring periodically to avoid overcooking.
Variations:
- Make It Spicy: Add a splash of sriracha, some red pepper flakes or a minced chili pepper if you want to make it hot.
- Swap the Protein: This recipe is great with beef, shrimp or tofu for a vegetarian version. You just need to adjust the cooking times.
- Add More Veggies: Carrots, bell peppers, or snap peas work well in this stir fry. Step 4: Add them for tender-crispness
- For Gluten-Free: Use tamari or gluten-free soy sauce alternative.
- Low-Carb Twist Pick cauliflower rice or spiralized zucchini noodles instead of rice or noodles for a thin meal.
Conclusion:
Chicken and Broccoli Stir Fry is one of those dishes that feels like a mini-success every single time you prepare it. It’s full of flavor, dirties few dishes and has that takeout vibe without the wait (or the cost). There’s no better reason to add this wonderful recipe to your weekly meal rotation than its versatility and ease.
Happy cooking — and don’t forget to savor every delicious bite!
Chicken and Broccoli Stir Fry
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
Instructions
- In a small bowl, combine soy sauce, 3/4 cup chicken broth, sugar, and 2 teaspoons cornstarch. Whisk until the cornstarch is fully dissolved. Set aside.
- Heat a nonstick skillet or wok over medium-high heat and lightly spray with cooking spray. Add the chicken pieces along with garlic and ginger, stir-frying for 2-3 minutes until the chicken is browned on all sides.
- Pour the prepared soy sauce mixture over the browned chicken. Stir to coat the chicken evenly. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes, stirring halfway through.
- Add the broccoli florets, stirring to coat them in the sauce. Cover and cook for another 5 minutes, or until the broccoli is tender-crisp, stirring occasionally.
- In a small bowl, mix the remaining 1/4 cup chicken broth with the remaining cornstarch to form a slurry. Pour the slurry into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Remove the skillet from the heat and serve the Chicken and Broccoli Stir Fry over steamed rice or noodles.