Chicken and Broccoli Stir Fry is a classic takeout favorite that’s surprisingly easy to make at home. Tender pieces of chicken, crisp broccoli, mushrooms, and onions are coated in a rich homemade sauce that’s savory, slightly sweet, and full of fresh garlic and ginger flavor.
This recipe is perfect for busy weeknights because it uses simple ingredients and cooks quickly in one skillet or wok. Serve it over steamed rice, brown rice, noodles, or cauliflower rice for a complete meal that’s healthier and fresher than takeout.
1. Chicken and Broccoli Stir Fry Recipe (Yield: 4 Servings)
Ingredients
Chicken and Broccoli
- 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
- 2 tablespoons cooking oil (extra light olive oil recommended), divided
- 1 pound broccoli florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- ½ pound white button mushrooms, thickly sliced
Stir Fry Sauce Ingredients
- ⅔ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons packed light brown sugar (or honey, to taste)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, peeled and grated
- 1 teaspoon grated garlic (about 2 small cloves)
- ¼ teaspoon black pepper, plus more for seasoning the chicken
Instructions
In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, grated ginger, garlic, and black pepper until the cornstarch is completely dissolved. Set the sauce aside.
Pat the chicken pieces dry with paper towels and lightly season them with black pepper.
Heat 1 tablespoon of the cooking oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer. Cook for about 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Avoid overcrowding the pan so the chicken browns instead of steaming.
Transfer the cooked chicken to a clean plate and keep it nearby.
Add the remaining tablespoon of oil to the skillet.
Add the broccoli florets and cook for about 3 minutes, stirring frequently. If the broccoli seems too firm, add 2 tablespoons of water and cover the pan for 1 minute to lightly steam it while maintaining its bright green color.
Add the sliced onions and mushrooms. Continue cooking for another 4 to 5 minutes until the onions soften and the mushrooms release most of their moisture.
Return the cooked chicken to the skillet with the vegetables.
Whisk the prepared sauce one more time because the cornstarch may have settled.
Pour the sauce evenly over the chicken and vegetables.
Stir continuously for about 2 to 3 minutes as the sauce comes to a gentle simmer. The cornstarch will thicken the sauce until it coats every piece of chicken and every vegetable with a glossy finish.
Taste and adjust the seasoning if needed by adding a little extra soy sauce or a drizzle of honey to suit your preference.
Remove the skillet from the heat immediately once the sauce has thickened and the broccoli remains crisp-tender.
Serve hot over steamed jasmine rice, brown rice, noodles, or cauliflower rice. Garnish with sesame seeds or sliced green onions if desired.
2. Tips for Perfect Chicken and Broccoli Stir Fry
Cut the chicken into evenly sized pieces so everything cooks at the same rate and stays tender.
Pat the chicken dry before cooking. Dry chicken browns much better and develops more flavor than wet chicken.
Use fresh broccoli whenever possible. Fresh florets hold their texture better during stir-frying and stay bright green.
Prepare the sauce before heating the skillet. Stir-frying moves quickly, so having everything ready helps prevent overcooking.
Cook the vegetables until they are crisp-tender instead of soft. They should still have a slight bite for the best texture.
Whisk the sauce again just before adding it to the pan because the cornstarch naturally settles to the bottom.
Cook over medium-high heat for the best stir-fry flavor and to prevent the vegetables from becoming watery.
Serve immediately after cooking while the vegetables remain crisp and the sauce is silky and glossy.
3. Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work wonderfully and produce even juicier results.
Can I use frozen broccoli?
Yes. Thaw and drain it well before cooking to avoid adding excess moisture to the stir fry.
How do I make this recipe gluten-free?
Use tamari or certified gluten-free soy sauce instead of regular soy sauce, and verify that all other ingredients are gluten-free.
Can I prepare this meal ahead of time?
Yes. You can chop the vegetables, cut the chicken, and mix the sauce a day ahead. Store everything separately in the refrigerator until you’re ready to cook.
What other vegetables work well in this recipe?
Bell peppers, carrots, snap peas, zucchini, baby corn, bok choy, or water chestnuts are all excellent additions that complement the sauce beautifully.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 355 |
| Protein | 34 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 640 mg |
| Cholesterol | 75 mg |
| Iron | 2 mg |
This Chicken and Broccoli Stir Fry Recipe is an easy homemade dinner that’s packed with tender chicken, colorful vegetables, and a rich, flavorful sauce. Ready in about 30 minutes, it’s a healthier alternative to takeout without sacrificing the bold flavors everyone loves.
With fresh ingredients, simple preparation, and endless customization options, this stir fry is a recipe you’ll reach for again and again. Pair it with your favorite rice or noodles for a satisfying meal that’s perfect for busy weeknights, family dinners, or meal prep.
