Chicken and Broccoli Stir Fry is a quick, healthy, and flavorful dish that brings together tender chicken, crisp broccoli, and a savory sauce that’s full of depth. This classic stir fry is perfect for busy weeknights, offering a balanced meal in minutes.
The sauce, a blend of soy sauce, chicken broth, garlic, ginger, and a hint of sugar, provides a delicious mix of savory and slightly sweet flavors. The cornstarch helps thicken the sauce to a glossy finish, coating each piece of chicken and broccoli for maximum flavor. Stir-frying the chicken with garlic and ginger at the beginning allows these aromatic ingredients to infuse the meat, creating a base that’s both fragrant and flavorful.
The broccoli adds a refreshing crunch and vibrant color, making this stir fry as visually appealing as it is tasty. Once the sauce is thickened, serve the stir fry over steamed rice or noodles for a complete, satisfying meal that’s both comforting and nutritious. It’s an easy way to bring restaurant-quality stir fry to your home kitchen!
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Why You’ll Love It:
Quick and Simple: This recipe is ready in under 30 minutes, making it a go-to option for hectic nights.
Healthy and Balanced: Packed with lean protein from chicken and fiber-rich broccoli, this dish is as nutritious as it is delicious.
Family-Friendly: With a slightly sweet and savory sauce, it’s a hit even with picky eaters.
Easily Customizable: Feel free to swap out the protein, adjust the sauce to your taste, or add more veggies!
Key Ingredients:
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake; you’ll still get plenty of flavor without overwhelming saltiness.
Chicken Broth: Opt for homemade or low-sodium broth for a cleaner taste and better control over the dish’s salt levels. Vegetable broth works too if that’s what you have on hand.
Garlic and Ginger: Fresh garlic and ginger make a big difference, adding a punch of flavor that’s worth the minimal extra effort of chopping.
Cornstarch: Essential for thickening the sauce to that glossy finish. If you’re out, arrowroot powder is a good alternative.
Broccoli Florets: Fresh broccoli gives the best crunch and vibrant color, but frozen works in a pinch. Just be sure to thaw and drain it well to avoid watering down the sauce.
Chicken Breast: Boneless, skinless breast works beautifully, but you can also use thigh meat for extra juiciness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Chicken and Broccoli Stir Fry
Step 1: Prepare the Sauce
Whisk Ingredients Together: In a small bowl, combine soy sauce, ¾ cup chicken broth, sugar, and 2 teaspoons cornstarch. Whisk until the cornstarch is fully dissolved, creating the base for your stir fry sauce. Set aside.
Step 2: Cook the Chicken
Heat the Skillet: Heat a nonstick skillet or wok over medium-high heat and lightly spray with cooking spray.
Add Chicken, Garlic, and Ginger: Add the chicken pieces along with garlic and ginger, stir-frying for 2-3 minutes until the chicken is browned on all sides. This helps keep the chicken juicy and adds a depth of flavor.
Step 3: Simmer with Sauce
Add the Sauce: 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 to help the chicken absorb the sauce flavors.
Step 4: Add Broccoli
Stir in Broccoli: 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 for even cooking.
Step 5: Thicken the Sauce
Make a Slurry: In a small bowl, mix the remaining ¼ cup of chicken broth with the remaining cornstarch to form a slurry.
Thicken the Sauce: Pour the slurry into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Step 6: Serve
Plate and Enjoy: Remove the skillet from the heat and serve the Chicken and Broccoli Stir Fry over steamed rice or noodles for a perfect pairing with the savory sauce. Enjoy your quick, flavorful meal!
Serving Suggestions:
Steamed White or Brown Rice: The fluffy texture complements the sauce and lets the flavors shine.
Noodles: If you prefer noodles, go for lo mein or rice noodles—they soak up the sauce beautifully.
Garnishes: Sprinkle some sesame seeds or chopped green onions on top for a little extra crunch and color.
Side Dishes: Serve with an Asian-inspired cucumber salad or egg rolls for a full takeout-at-home experience.
Storage and Meal Prep Tips:
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, so it’s great for meal prep!
Freezing: Although broccoli can lose some texture when frozen, the chicken and sauce hold up well. Place in an airtight container, freeze for up to 2 months, and thaw overnight before reheating.
Reheating: Warm on the stovetop over low heat or in the microwave in short intervals, stirring occasionally to prevent overcooking.
Variations:
Make It Spicy: Add a dash of sriracha, a few red pepper flakes, or a chopped chili pepper to give it some heat.
Swap the Protein: This recipe works well with beef, shrimp, or tofu for a plant-based twist. Just adjust the cooking times accordingly.
Extra Veggies: Carrots, bell peppers, or snap peas make great additions to this stir fry. Add them in Step 4 to keep them tender-crisp.
Gluten-Free Option: Use tamari or a gluten-free soy sauce alternative.
Low-Carb Option: Swap the rice or noodles for cauliflower rice or spiralized zucchini noodles to keep things light.
Conclusion:
Chicken and Broccoli Stir Fry is one of those meals that feels like a little victory every time you make it. It’s packed with flavor, requires minimal cleanup, and gives you that takeout vibe without the wait (or the expense). With its versatility and ease, this recipe deserves a permanent spot in your weekly meal rotation.
Happy cooking, and enjoy 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.