Chicken and Broccoli Stir-Fry Recipe
Craving a dinner that’s both delicious and quick?
This Chicken and Broccoli Stir-Fry features a rich, flavorful sauce that perfectly coats tender chicken and crisp-tender broccoli, making it the ideal meal to serve over hot, fluffy rice.
Ready in just 30 minutes, it’s the perfect weeknight dish for a satisfying, savory feast!
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.
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
- 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!
