This simple and satisfying Chicken Broccoli Stir-Fry is an ideal weeknight dinner: quick to make, full of flavor, and easy to adapt for picky eaters or different diets. The sauce balances savory and sweet with a strong garlic presence, coating tender pieces of chicken and crisp broccoli for a dish that feels like takeout but is homemade in far less time.
Chicken and Broccoli Stir Fry
This chicken and broccoli stir-fry has been a favorite for years because it comes together quickly, feeds a crowd, and reheats very well. It requires minimal prep—just dice the chicken and trim the broccoli—and a hot pan to get a good sear on the meat. The result is juicy chicken, vibrant broccoli, and a glossy sauce that clings to every bite.
Cook time is short, which makes this recipe great for busy evenings. Use a high-smoke-point oil to sear the chicken properly and avoid overcrowding the pan so the pieces brown instead of steaming. If you prefer a saucier dish, double the sauce; otherwise the listed amount provides a balanced coating.
Why You’ll Love This Dish
- Fast and reliable — Ready in about 35 minutes from start to finish.
- Family-friendly — Mild, well-balanced flavors that appeal to kids and adults alike.
- Adaptable — Easily swap in shrimp, beef, tofu, or different vegetables.
- Cost-effective — Cheaper than ordering takeout and you control the ingredients.
- Great leftovers — Keeps well in the refrigerator for several days and reheats nicely.
Recipe Shopping List
Here are the key ingredients to have on hand. For exact amounts and a printable card, see the recipe section below.
- Soy sauce — The salty base for the sauce.
- Water — Thins the sauce so it coats evenly.
- White vinegar — Adds a bright, acidic contrast.
- Sesame oil — A small amount adds classic aroma and depth.
- Minced garlic — Fresh garlic gives the sauce its savory backbone.
- Honey or brown sugar — Balances the salty and acidic elements.
- Ground ginger — Warmth and subtle spice.
- Cornstarch — Thickens the sauce so it clings to the chicken and broccoli.
- Canola or neutral oil — Used in the sauce for a smooth texture.
- High-smoke-point oil (avocado, peanut, or similar) — For searing the chicken.
- Chicken breasts — Cut into bite-sized pieces for quick, even cooking.
- Broccoli florets — Keeps a pleasant crunch and soaks up the sauce.
How To Make This Recipe (Overview)
The method is straightforward: prepare the sauce, sear the chicken in a very hot pan, briefly stir-fry the broccoli, then combine and finish with the sauce. Below is a simplified overview of the process to give you a clear idea of the workflow.
- Prepare the sauce: Whisk together soy sauce, water, vinegar, sesame oil, garlic, honey, ginger, cornstarch, and a small amount of canola oil. Set aside so the cornstarch hydrates.
- Heat the pan: Preheat a wok or large skillet until very hot. Add a high-smoke-point oil and let it shimmer before adding the chicken.
- Sear the chicken: Cook the chicken in batches without crowding the pan until browned and no longer pink. Set cooked pieces aside.
- Cook the broccoli: Stir-fry the broccoli in the same pan so it picks up flavor from the browned bits. Return the chicken to the pan, cover for a few minutes to steam and finish cooking.
- Finish with sauce: Stir the sauce again to recombine, pour it into the pan, and cook until it thickens and becomes glossy. Serve immediately over rice or noodles.
Recipe FAQ
Allow leftovers to cool completely, then transfer to an airtight container and refrigerate for up to four days. Reheat gently in a skillet over medium heat or briefly in the microwave, adding a splash of water if the sauce has thickened too much.
Yes. Prepare the sauce and chop the chicken and broccoli in advance, storing them separately in the refrigerator. Cook when you’re ready to serve for the best texture.
You can, but thaw and pat it dry first to reduce excess moisture. Frozen broccoli will be softer than fresh, but it still works well in a saucy stir-fry.
Try shrimp, thinly sliced beef, tofu, or ground turkey. Adjust cooking times accordingly so proteins are cooked through but still tender.
Serve This With…
- Packed white or brown rice — A classic accompaniment that soaks up the sauce.
- Stir-fried noodles — For a heartier meal, toss the finished stir-fry with cooked noodles.
- Simple sides — A light cucumber salad or steamed greens balance the richness of the sauce.
Chicken Broccoli Stir-Fry
This quick chicken and broccoli stir-fry comes together in minutes and makes a reliable weeknight main that reheats well and travels nicely for work lunches.
15 minutes
20 minutes
35 minutes
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup water
- ⅛ cup white vinegar
- ¼ teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 tablespoons honey or brown sugar
- ½ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 1 teaspoon canola oil
Meat & Vegetables
- 2 tablespoons high-smoke-point oil (such as avocado oil)
- 4 cups chicken breasts, cubed
- 4 cups broccoli florets
Instructions
- Combine all sauce ingredients in a bowl and set aside, stirring well so the cornstarch is fully incorporated.
- Heat a wok or large nonstick skillet over high heat. Add a tablespoon of high-smoke-point oil and heat until it is shimmering. This high heat gives the chicken a good sear.
- Working in batches, add the chicken to the hot pan and stir-fry quickly until the outside is browned and the meat is no longer pink. Avoid crowding the pan; cook in batches if needed. Transfer cooked chicken to a plate and set aside.
- Add a bit more oil if needed and stir-fry the broccoli until it develops bright color and begins to become tender-crisp. Return the chicken to the pan, add any juices from the resting plate back to the pan, cover, and let steam for 3–4 minutes until the broccoli finishes cooking and the chicken is cooked through.
- Stir the sauce once more to recombine, then pour it into the pan. Cook over medium-high heat, stirring, until the sauce thickens and becomes glossy, coating the chicken and broccoli. Serve immediately over rice or noodles.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 203
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 523mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Protein: 24g
Nutrition data is an estimate. For medical or dietary needs, consult a trusted nutrition source.
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