Easy Chicken and Broccoli Stir-Fry for a Flavorful Weeknight Dinner
This chicken and broccoli stir-fry combines tender chicken, crisp-tender broccoli, mushrooms, and onion with a savory, lightly sweet sauce. It’s a simple homemade dinner that comes together quickly and is especially good served over hot rice.
Chicken and broccoli stir-fry is the kind of dinner that fits naturally into a busy weeknight. Bite-sized pieces of chicken are cooked until golden, then paired with broccoli, onion, and sliced mushrooms for a colorful skillet meal.
The sauce brings everything together with low-sodium soy sauce, chicken broth, sesame oil, fresh ginger, garlic, and a touch of brown sugar. As it simmers, the sauce thickens and coats the vegetables and chicken beautifully.
Served over hot rice, this chicken and broccoli stir-fry makes a satisfying main course without requiring a complicated preparation. The ingredients can also be prepped ahead, making the actual cooking process even faster when dinnertime arrives.
Why You’ll Love This Recipe
- Quick preparation: The recipe has a 30-minute total time, making it practical for busy evenings.
- Simple ingredients: Chicken, broccoli, onion, mushrooms, and a handful of sauce ingredients come together in one straightforward meal.
- Flavorful sauce: Soy sauce, sesame oil, ginger, garlic, and brown sugar create a balanced savory and lightly sweet flavor.
- Great texture: Golden chicken is paired with crisp-tender broccoli and softened mushrooms.
- Easy to prep ahead: The chicken, vegetables, and sauce can all be prepared in advance.
- Rice-friendly: The flavorful sauce makes this stir-fry especially suited to serving over hot rice.
For the Chicken and Broccoli Stir-Fry:
- Chicken Breast – Use boneless, skinless chicken breast, cut into bite-sized pieces. This keeps the dish lean and flavorful.
- Cooking Oil – I used extra light olive oil, but any neutral oil will work for stir-frying.
- Broccoli – Fresh broccoli cut into florets gives the dish a nice, crisp texture.
- Yellow Onion – Sliced into strips for a slight sweetness and flavor contrast.
- White Button Mushrooms – Thickly sliced mushrooms add earthiness and umami to the dish.
For the Stir-Fry Sauce:
- Low-Sodium Chicken Broth – This helps form the base of the sauce and keeps it flavorful without being too salty.
- Low-Sodium Soy Sauce – For a savory depth of flavor; use Tamari for a gluten-free option.
- Light Brown Sugar – Adds just the right amount of sweetness to balance the salty and savory flavors.
- Cornstarch – Thickens the sauce to a silky, smooth consistency.
- Sesame Oil – Gives the sauce a rich, toasty flavor.
- Fresh Ginger – Adds a zesty, aromatic kick to the sauce.
- Garlic – Freshly grated garlic gives the dish a fragrant, savory punch.
- Black Pepper – For seasoning the chicken and adding a bit of warmth.
Step-by-Step Guide to Making Chicken and Broccoli Stir-Fry
Step 1: Prepare the Sauce
Start by whisking the sauce ingredients together in a small bowl. The goal is to dissolve the sugar and cornstarch so the mixture is ready to thicken evenly later. Set it aside while you cook the chicken and vegetables.
Step 2: Cook the Chicken
Cut the chicken into small, bite-sized pieces and season it lightly with black pepper. Heat the skillet or wok over medium-high heat, add the oil, and arrange the chicken in a single layer.
Let it sear briefly before stir-frying. Once the chicken is golden brown and cooked through, remove it from the skillet and keep it loosely covered while you continue with the vegetables.
Step 3: Stir-Fry the Vegetables
Use the same skillet for the broccoli, onion, and mushrooms. Adding them to the same pan allows the vegetables to cook in the flavorful skillet while keeping the process simple.
Cook until the mushrooms soften and the broccoli reaches a crisp-tender texture, then reduce the heat.
Step 4: Add and Thicken the Sauce
Before adding the sauce, give it a quick stir so the cornstarch is evenly distributed. Pour it over the vegetables and let it simmer until it thickens and the ginger and garlic flavors mellow.
If the sauce becomes too thick, the recipe provides a simple way to loosen it with water.
Step 5: Bring Everything Together
Return the cooked chicken to the skillet and stir it into the sauce and vegetables. Give everything a brief final heat-through, then taste and adjust the soy sauce if desired.
Step 6: Serve
Serve the finished chicken and broccoli stir-fry over hot rice. The thickened sauce brings the chicken and vegetables together and gives the rice plenty of savory flavor.
Tips for the Best Chicken and Broccoli Stir-Fry
- Cut the chicken evenly: The recipe calls for approximately 3/4-inch pieces, which helps the chicken cook consistently.
- Let the chicken sear: Leave the chicken undisturbed for the first minute to give it a chance to develop a golden exterior.
- Keep the vegetables crisp-tender: Watch the broccoli and mushrooms closely during their short stir-fry so they retain their intended texture.
- Stir the sauce before adding it: The cornstarch can settle at the bottom of the bowl, so give the sauce a quick stir immediately before pouring it into the skillet.
- Adjust the sauce carefully: If it becomes too thick, add water a tablespoon at a time to loosen it.
- Taste before serving: The recipe allows for additional soy sauce according to taste.
- Serve over hot rice: Rice is the suggested accompaniment and works particularly well with the flavorful sauce.
Common Mistakes to Avoid
- Cutting the chicken into very different sizes: Uneven pieces may cook at different rates. Aim for pieces close to the specified size.
- Skipping the initial chicken sear: The recipe specifically allows the chicken to cook undisturbed for a minute before stir-frying.
- Overcooking the broccoli: The recipe calls for crisp-tender broccoli, so avoid cooking it beyond that stage.
- Forgetting to stir the sauce: Cornstarch can settle, which can affect how evenly the sauce thickens.
- Adding all the sauce without watching its consistency: Let it simmer until thickened, but use a little water if it becomes too thick.
- Returning the chicken too early: Cook the chicken first, remove it, then return it near the end so it only needs a brief final heat-through.
Easy Ways to Change It Up
The original recipe should remain as written, but the finished dish can be varied when you want to experiment.
- Use frozen broccoli: Thawed and drained frozen broccoli can stand in for fresh broccoli, although the recipe notes that fresh gives better crispness.
- Add bell peppers: The recipe specifically mentions bell peppers as an optional vegetable addition.
- Try snap peas: Snap peas can be added alongside the other vegetables for a different texture.
- Add carrots: Carrots are another vegetable suggested in the recipe notes. Cut them to a similar size to help them cook evenly.
- Use Tamari: For a gluten-free option, use Tamari as suggested with the soy sauce.
- Use honey: Honey can replace the brown sugar according to the recipe notes.
- Adjust the sauce: The amount of soy sauce can be adjusted to taste, as indicated in the recipe.
How to Serve Chicken and Broccoli Stir-Fry
The recipe is designed to be served over hot rice, which makes a natural base for the chicken, vegetables, and thickened sauce.
For a simple weeknight meal, serve the stir-fry directly over steamed rice. You can also add one of the optional vegetables mentioned in the recipe if you want to make the vegetable portion more varied.\
Make-Ahead and Storage Tips
The recipe specifically notes that the ingredients can be prepared ahead of time. You can chop the chicken, slice the vegetables, and prepare the sauce in advance, then store the prepared components in the refrigerator until you are ready to cook.
This approach is particularly useful when you want the cooking process to move quickly at mealtime.
For storage and reheating beyond the preparation guidance provided in the recipe, follow your usual food-safety practices rather than assuming a specific storage period that is not stated in the recipe.
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They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chicken and Broccoli Stir-Fry Recipe
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast, cut into 3/4-inch pieces
- 2 tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- ½ lb white button mushrooms, thickly sliced
For the Stir-Fry Sauce:
- ⅔ cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce (Tamari for gluten-free option), or more to taste
- 2 tbsp packed light brown sugar (or honey to taste)
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated
- 1 tsp garlic (2 small cloves), grated
- ¼ tsp black pepper, plus more to season chicken
Instructions
- Make the Sauce: In a small bowl, whisk together all the sauce ingredients until the sugar and cornstarch dissolve (warm broth helps dissolve the sugar faster). Set aside.
- Cook the Chicken: Cut the chicken into small bite-sized pieces (about 3/4-inch thick). Season lightly with black pepper. Heat a large skillet or wok over medium-high heat. Add 1 Tbsp oil and let it heat up. Add the chicken in a single layer and cook without stirring for 1 minute to sear it. Stir-fry for another 5 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside, covering loosely to keep warm.
- Cook the Vegetables: In the same skillet, add the remaining 1 Tbsp oil. Add the broccoli florets, onion strips, and sliced mushrooms. Stir-fry for 3 minutes or until the mushrooms soften and the broccoli is crisp-tender. Reduce the heat to medium-low.
- Add the Sauce: Stir the sauce quickly to make sure the cornstarch hasn't settled, then pour it over the vegetables. Let it simmer for 3-4 minutes or until the sauce thickens and the garlic and ginger flavors mellow. If the sauce is too thick, add a tablespoon of water at a time to thin it out.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring for about 30 seconds or until the chicken is heated through. Taste and add more soy sauce if desired.
- Serve: Serve the stir-fry over hot rice and enjoy!
Nutrition
Frequently Asked Questions
- Can I swap fresh broccoli for frozen?
Sure! You can totally use frozen broccoli. Just make sure it’s thawed and drained to avoid extra moisture. However, I’d say fresh broccoli gives a better crispness and texture that really shines in this stir-fry.
- How do I make my chicken extra tender?
If you want extra tender chicken, try “velveting” it. All you need is cornstarch, a bit of egg white, and some oil. Let the chicken marinate in this mix for 15 minutes before cooking – it’ll keep your chicken juicy and super tender!
- Can I throw in other veggies?
Yes, absolutely! Feel free to add your favorite veggies like bell peppers, snap peas, or even carrots. Just make sure they’re cut to a similar size to ensure they cook evenly. You may need to adjust the cooking time for different vegetables though!
- My sauce is too thin – how do I make it thicker?
No worries! Just mix a little more cornstarch with water (about a teaspoon of cornstarch and a tablespoon of water), and add it to the pan. Stir it in, and the sauce will thicken up nicely. If you accidentally make it too thick, just add a splash of water to loosen it up!
- Can I prep the ingredients ahead of time?
Yes, definitely! You can prep everything in advance – chop the chicken, slice the veggies, and even make the sauce. Store everything in the fridge until you’re ready to cook. This way, when you’re ready to eat, it’ll come together super fast!
