Chicken Broccoli Stir Fry

Chicken broccoli stir fry is a quick and satisfying dish that brings together tender chicken, crisp broccoli, and a savory sauce that clings to every bite. I love how it comes together in just one pan, making it perfect for busy weeknights when I want something healthy, flavorful, and fast.

Why You’ll Love This Recipe

I love how this dish is loaded with fresh, simple ingredients and still packs tons of flavor. The chicken stays juicy, the broccoli keeps its crunch, and the homemade sauce ties it all together with just the right balance of savory, slightly sweet, and garlicky goodness. It’s better than takeout—and quicker too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir fry:

• Boneless, skinless chicken breasts or thighs, thinly sliced
• Fresh broccoli florets
• Vegetable oil or sesame oil
• Garlic, minced
• Ginger, grated (optional)

For the sauce:

• Soy sauce
• Oyster sauce
• Chicken broth or water
• Cornstarch
• Brown sugar or honey
• Rice vinegar (optional, for balance)
• Red pepper flakes (optional, for heat)

Directions

1. I start by whisking all the sauce ingredients in a bowl and setting it aside.
2. In a large skillet or wok, I heat oil over medium-high heat and sauté the chicken until it’s golden and cooked through. I remove it from the pan and set it aside.
3. I add more oil if needed and stir-fry the broccoli for 3–4 minutes until it’s bright green and just tender.
4. I toss in the garlic (and ginger if I’m using it) and cook for another 30 seconds.
5. I return the chicken to the pan and pour in the sauce.
6. I cook everything together, stirring constantly, until the sauce thickens and coats the chicken and broccoli—about 2–3 minutes.
7. I remove the stir fry from heat and serve it hot, usually over rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add sliced bell peppers, carrots, or snap peas for extra color and crunch. For a low-carb version, I serve it over cauliflower rice or eat it as is. If I want a richer sauce, I add a spoonful of hoisin. When I’m in the mood for something spicy, I increase the red pepper flakes or stir in some chili garlic sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or a skillet with a splash of water to loosen the sauce. It reheats well, but I prefer not to overcook the broccoli during reheating to keep its texture.

FAQs

Can I use frozen broccoli?

Yes, I can use frozen broccoli, but I thaw it first and pat it dry to avoid watering down the sauce. It won’t be as crisp, but it still tastes great.

What’s the best cut of chicken for stir fry?

I like using boneless, skinless chicken thighs for extra juiciness, but breasts work just as well if sliced thinly and not overcooked.

Can I make the sauce ahead of time?

Absolutely. I mix the sauce and store it in the fridge for up to 3 days. I just give it a quick stir before using, as the cornstarch may settle.

How do I keep the chicken tender?

I slice it thin and cook it quickly over high heat. Marinating it for 15–20 minutes in a bit of soy sauce and cornstarch also helps keep it moist.

What can I serve with chicken broccoli stir fry?

I usually serve it over steamed jasmine rice, brown rice, or noodles. It also goes great with quinoa or cauliflower rice for lighter options.

Conclusion

Chicken broccoli stir fry is one of my go-to meals when I want something healthy, hearty, and fast. With its crisp veggies, juicy chicken, and deliciously sticky sauce, it’s always a winner in my kitchen. Whether I’m cooking for myself or feeding a crowd, this simple dish never lets me down.

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