Name: Chicken and Broccoli Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breast, cut into 3/4″ pieces; 1/4 tsp black pepper, plus more to season chicken; 2 Tbsp cooking oil (extra light olive oil), divided; 1 lb broccoli florets (about 5 cups); 1 small yellow onion, sliced into strips; 1/2 lb white button mushrooms, thickly sliced; 2/3 cup low sodium chicken broth (warmed); 3 Tbsp low sodium soy sauce (use Tamari for gluten-free); 2 Tbsp light brown sugar, packed (or honey to taste); 1 Tbsp corn starch; 1 Tbsp sesame oil; 1 tsp fresh ginger, peeled and grated (lightly packed); 1 tsp garlic (2 small cloves), grated

Jump to Recipe· 4.4 from 4 reviews

I absolutely love sharing my Chicken and Broccoli Stir Fry Recipe because it’s one of those dishes that feels both comforting and exciting at the same time. The vibrant green broccoli combined with tender seared chicken and a luscious, savory sauce hits all the right notes for a weeknight meal or even a casual dinner party. Every time I make it, I’m reminded how easy it is to whip up something flavorful, healthy, and satisfying all in one pan. This recipe quickly became a staple in my kitchen because it just works so well for any occasion.

Why You’ll Love This Chicken and Broccoli Stir Fry Recipe

What’s truly special about this Chicken and Broccoli Stir Fry Recipe is its beautiful balance of flavors. The sauce is this perfect blend of savory soy, lightly sweet brown sugar, aromatic ginger, and fresh garlic, creating a rich texture that clings to every bite. I love how the sesame oil adds a subtle nutty finish that makes every forkful a delight. The chicken is tender and golden, while the broccoli stays crisp-tender and vibrant, giving the dish an irresistible freshness and depth.

On top of the amazing flavor, the ease of preparation is another big reason I keep coming back to this recipe. It takes just about 30 minutes from start to finish, which is ideal for busy evenings when I want something homemade without spending all night in the kitchen. Plus, because this dish cooks quickly in one pan, cleanup is a breeze. Whether I’m cooking for my family on a weeknight or bringing a dish to a friend’s gathering, this stir fry always stands out because it’s consistently delicious and effortlessly impressive.

Ingredients You’ll Need

The image shows ingredients laid out on a white marbled surface. There is one white plate with blue stripes holding two pale raw chicken pieces on the left side. Beside the plate are two bright green broccoli heads. In the center, a clear glass bowl contains several white mushrooms with a smooth texture. Behind the bowl, there are a whole light brown onion, a piece of ginger with rough skin, and two garlic cloves. To the right, there is a glass measuring jug with a light yellow liquid, a small white bowl with white powder inside, and two bottles—one with a black cap and green label, the other with a black cap and a mostly white label, both standing upright. At the back right, a white bowl holds a thick yellowish sauce with a woman's hand stirring it using a wooden stick. photo taken with an iphone --ar 4:5 --v 7

The simplicity of the ingredients is what makes this dish so accessible yet packed with flavor. Each component plays a critical role, from the fresh vegetables adding texture and color to the carefully combined sauce ingredients building a luscious coating that ties everything together perfectly.

Chicken breast: I always choose boneless, skinless chicken breast cut into bite-sized pieces for quick, even cooking.
Cooking oil: Extra light olive oil works great for stir frying without overpowering the other flavors.

Broccoli florets: Fresh and bright, broccoli adds that satisfying crunch and a beautiful green hue.
Yellow onion: Sliced into strips, it mellows and sweetens as it cooks, balancing the savory elements.
White button mushrooms: Thickly sliced to bring an earthy depth and tender texture to the dish.

Low sodium chicken broth: A warm broth helps dissolve the sugar and cornstarch and adds gentle umami flavor.
Low sodium soy sauce: I love using Tamari to keep it gluten free; it provides the essential salty backbone to the sauce.
Light brown sugar: Adds a subtle sweetness that balances the salty and savory perfectly.

Corn starch: Key to thickening the sauce into a glossy, clingy finish.
Sesame oil: Just a tablespoon gives the dish that signature nutty aroma and richness.
Fresh ginger: Grated and lightly packed, it brings a fresh, spicy warmth that wakes up the palate.

Garlic: Two small cloves, grated finely for even flavor distribution.
Black pepper: Grounds the flavor and seasons the chicken perfectly.

Directions

Step 1: First, make the sauce. In a small bowl, I combine all the sauce ingredients—chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, grated ginger, grated garlic, and black pepper. I whisk them briskly until the sugar and cornstarch dissolve completely. To speed this up, I sometimes use warm chicken broth, which helps everything mix smoothly. Then I set the sauce aside while I prep everything else.

Step 2: Next, I prepare the chicken by cutting the breast into pieces no larger than three-quarters of an inch thick. I season them lightly with black pepper. Then, heating a large skillet or wok over medium-high heat, I add one tablespoon of oil. I add the chicken in a single layer and let it sear undisturbed for about one minute to develop a beautiful golden crust. After that, I stir-fry for another five minutes until the chicken is cooked through and golden brown. I immediately transfer it to a bowl and loosely cover it to keep warm.

Step 3: Using the same skillet, I add the remaining tablespoon of oil. Then I add the broccoli florets, sliced onion, and thickly sliced mushrooms. I stir-fry the vegetables for around three minutes, until the mushrooms soften and the broccoli becomes crisp-tender. I then reduce the heat to medium-low to prepare for the sauce.

Step 4: Before adding to the pan, I give the sauce a quick stir to wake up the cornstarch in case it settled. I pour the sauce over the vegetables and let it simmer gently for three to four minutes. The sauce thickens beautifully, and the flavors mellow as the garlic and ginger cook out their sharpness. If it looks too thick, I add water a tablespoon at a time to get the perfect consistency.

Step 5: Finally, I return the chicken to the pan and stir everything together just until heated through, about 30 seconds. Then I taste and add more soy sauce if needed. I always serve this stir fry over hot, fluffy rice so the sauce soaks in perfectly and every bite is a comforting, flavorful experience.

Servings and Timing

This Chicken and Broccoli Stir Fry Recipe serves about 4 people generously, making it perfect for a family dinner or a lovely leftover lunch. The prep time is roughly 10 minutes, mostly chopping and mixing the sauce. Cooking takes about 20 minutes from searing the chicken to finishing the stir-fry, so total time is around 30 minutes. There’s no resting or cooling time needed, which is great when you want to serve it right away.

How to Serve This Chicken and Broccoli Stir Fry Recipe

The image shows a black pan filled with small pieces of cooked orange chicken mixed with bright green broccoli florets. The chicken looks tender with a slight shine from the sauce, and the broccoli appears crisp and fresh. Light-colored sesame seeds are sprinkled evenly on top, adding texture. The pan rests on a white marbled surface that softly reflects light. The overall look is warm and appetizing, with a mix of vibrant green and rich orange colors. Photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve, I like to spoon this stir fry over a bed of steamed jasmine or basmati rice to soak up all that wonderful sauce. Sometimes, for a lower-carb option, I serve it with cauliflower rice or even soba noodles. Adding a sprinkle of toasted sesame seeds or sliced green onions on top really elevates the presentation and gives an added crunch and freshness.

I have found this dish shines on its own for a weeknight dinner, but it’s also a big hit at casual dinner parties or potlucks because it’s so flavorful and easy to eat. For special occasions, I might serve it alongside fresh spring rolls or an Asian-style cucumber salad to add brightness and contrast. A cold glass of chilled Riesling or an iced green tea works beautifully to complement the savory-sweet flavors without overpowering them.

Always serve this stir fry hot or warm to keep the veggies crisp and the chicken tender. If you’re plating it for guests, I slice the chicken and arrange the broccoli artfully on the plate, then drizzle any extra sauce over the top. Portion sizes tend to be generous with this recipe since it’s filling but still light, perfect for satisfying appetites without feeling heavy.

Variations

I love changing things up with variations on this Chicken and Broccoli Stir Fry Recipe. For example, if I want a gluten-free version, I simply swap out the soy sauce for Tamari without losing any flavor. If you’re vegan or vegetarian, using firm tofu or tempeh instead of chicken works wonders and soaks up that amazing sauce.

Sometimes I add other veggies for more color and texture — bell peppers, snap peas, or baby corn all work really well. For a twist on flavor, I’ve tried adding a splash of rice vinegar or a few drops of chili garlic sauce for some heat. Cooking methods can vary too; while I prefer stir-frying in a wok or skillet for that classic taste, you can also try roasting the veggies separately for a different caramelized depth before combining them with the sauce and chicken.

Storage and Reheating

Storing Leftovers

Leftovers from the Chicken and Broccoli Stir Fry Recipe store beautifully in airtight containers in the refrigerator for up to 3 days. I like using glass containers with tight-fitting lids for easy reheating and minimal flavor transfer. Be sure to cool the dish slightly before sealing to avoid condensation inside the container, which can make the veggies soggy.

Freezing

You can freeze this stir fry, but I recommend doing so only if you plan to reheat it quickly after thawing. Portion the stir fry into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 2 months. When ready, thaw overnight in the refrigerator to preserve the texture as much as possible. Vegetables may soften slightly after freezing but the flavors remain delicious.

Reheating

For the best results when reheating, I prefer warming the stir fry gently in a skillet over medium heat, stirring occasionally to ensure even warming and to prevent the sauce from sticking or burning. Avoid microwaving straight from frozen as it can make the broccoli mushy. Adding a splash of water or broth while reheating helps to loosen the sauce and refresh the dish’s texture.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can work in a pinch, but I always recommend using fresh if possible. Frozen broccoli tends to release more water during cooking, which can thin the sauce and make the dish less crisp. If using frozen, thaw and drain excess water before stir-frying for better texture.

What type of chicken works best for this stir fry?

Boneless, skinless chicken breast is my go-to because it cooks quickly and remains tender when stir-fried. If you prefer darker meat, boneless chicken thighs also work great and add extra juiciness to the dish.

Is this recipe suitable for meal prep?

Absolutely! This recipe reheats well and keeps its flavors beautifully, making it an ideal meal prep choice. Just store in single-serving containers for easy grab-and-go lunches or dinners.

Can I make this recipe spicier?

Definitely! I like adding a teaspoon of chili garlic sauce or some red pepper flakes when cooking the sauce to give it a nice kick. Fresh sliced chilies tossed in at the end also add vibrant heat without overpowering the other flavors.

What can I substitute for cornstarch?

If you don’t have cornstarch, arrowroot powder or potato starch are great alternatives for thickening. Use the same amount and mix thoroughly into the sauce for that glossy finish.

Conclusion

I hope you enjoy making and eating this Chicken and Broccoli Stir Fry Recipe as much as I do! It’s such a reliable, flavorful dish that never fails to impress — whether you’re feeding family or friends, or just treating yourself to a cozy, home-cooked meal. Once you try it, I’m sure it will become one of your favorite go-to recipes, just like it is for me.