If you’re searching for a quick and colorful weeknight dinner that feels both comforting and wholesome, Chicken and Broccoli Stir Fry is absolutely irresistible. This dish brings together juicy strips of chicken, vibrant broccoli florets, and a glossy, umami-rich sauce that clings to every bite. Whether you’re new to stir fries or a seasoned pro, this recipe strikes that perfect balance between simplicity and flavor, making it a go-to favorite for busy nights or casual gatherings with friends.
Ingredients You’ll Need
Here’s the beauty of Chicken and Broccoli Stir Fry: each ingredient plays a starring role, contributing crispness, savoriness, or just the right amount of zing. The best part? You only need a handful of pantry staples and fresh produce to create a dish with layers of flavor and texture.
- Chicken breasts: Opt for boneless, skinless chicken breasts—these slice easily into thin strips and turn wonderfully tender in the stir fry.
- Soy sauce: Essential for that deep, umami flavor in the marinade and the sauce; choose low-sodium for more control over seasoning.
- Cornstarch: Helps lock in moisture, making the chicken silky and allowing the sauce to thicken beautifully.
- Sesame oil: Adds a hint of nutty aroma, perfect for finishing the marinade with a distinctive Asian flair.
- Broccoli florets: Fresh, vibrant green broccoli brings a crunchy contrast and loads of color, though frozen works in a pinch.
- Vegetable oil: With a high smoke point, this is ideal for stir frying at high heat—don’t forget to divide it as the recipe calls for.
- Garlic: Three minced cloves provide that signature punch and amazing aroma when they hit the hot pan.
- Fresh ginger: Grated ginger offers warmth and brightness, making the dish taste lively and fresh.
- Low-sodium chicken broth: Forms the saucy base, keeping the stir fry moist and full of savory depth.
- Oyster sauce: Supplies rich, complex savoriness—a classic in many Asian stir fry recipes.
- Hoisin sauce: Just a tablespoon gives a sweet-and-salty note with a beautiful glossy finish.
- Honey: The touch of sweetness here balances all the salty and tangy elements of the sauce.
- Crushed red pepper flakes (optional): For those who love a little heat, sprinkle these in—but it’s just as lovely without.
- Sliced green onions & sesame seeds (optional): Perfect for a final sprinkle of crunch and color before serving.
How to Make Chicken and Broccoli Stir Fry
Step 1: Marinate the Chicken
Start by tossing your sliced chicken breasts with soy sauce and cornstarch in a bowl. Let this marinate for about 10 minutes. This step is quick but crucial—the cornstarch creates a light coating that keeps every piece juicy, while the soy sauce infuses the chicken with its savory essence right from the start.
Step 2: Prep the Broccoli
No one likes mushy broccoli in a stir fry! Briefly blanch your broccoli florets in boiling water for two minutes, then drain immediately. This ensures they hold their crispness and brilliant color once they hit the hot pan, contributing a gorgeous pop of green that turns every bite into something vibrant and fresh.
Step 3: Sear the Chicken
Heat up one tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Add the marinated chicken, spreading it out so it cooks evenly. Stir fry for about 5 to 6 minutes until it’s golden and fully cooked. Remove the chicken from the pan and set it aside to keep it from overcooking while you build the flavors.
Step 4: Aromatics and Vegetables
Pour in the remaining tablespoon of oil and add in the minced garlic and grated ginger. Stir fry for thirty seconds—just enough to awaken their aromas—before adding in your blanched broccoli. Toss everything together for another 1 to 2 minutes; this quick sizzle ensures the broccoli soaks up all those fragrant undertones.
Step 5: Bring It All Together with Sauce
Whisk the chicken broth, oyster sauce, hoisin sauce, honey, and (if using) red pepper flakes in a small bowl. Pour this savory-sweet sauce over the chicken and broccoli, returning the cooked chicken to the pan. Toss everything together and let it bubble for another 1 to 2 minutes, just until the sauce turns glossy and coats all the pieces. That’s the secret to the best Chicken and Broccoli Stir Fry—the sauce hugs every bite!
How to Serve Chicken and Broccoli Stir Fry
Garnishes
A sprinkle of sliced green onions and toasted sesame seeds adds both crunch and visual appeal, making your Chicken and Broccoli Stir Fry truly photo-worthy. For a little extra zing, you could even add a few cilantro leaves or a squeeze of fresh lime before serving.
Side Dishes
This dish works wonders over a steaming bowl of jasmine rice, fluffy brown rice, or even noodles for something extra hearty. If you’re craving more veggies, try pairing with a side of stir-fried snap peas or a simple cucumber salad for a refreshing bite to brighten everything up.
Creative Ways to Present
For a fun twist, serve the Chicken and Broccoli Stir Fry in lettuce cups for a lighter meal, or tuck it inside a warm wrap for an Asian-inspired lunch. You might even spoon it over quinoa or cauliflower rice for a wholesome, gluten-free spin that doesn’t skimp on flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Broccoli Stir Fry in an airtight container in the refrigerator for up to three days. The veggies will stay tender-crisp, and the flavors continue to mingle, making for a delicious lunch the next day.
Freezing
This stir fry is freezer-friendly! To freeze, let everything cool completely, then portion out into airtight containers or resealable freezer bags. It’s best enjoyed within two months—just know the broccoli may soften a bit after thawing, but the taste remains spot on.
Reheating
For the tastiest results, gently reheat the Chicken and Broccoli Stir Fry in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works in a pinch, but stir halfway through to ensure everything warms evenly.
FAQs
Can I substitute other vegetables in Chicken and Broccoli Stir Fry?
Absolutely! While broccoli is classic, bell peppers, snap peas, or carrots work beautifully and bring even more color and crunch. Stir fries are super flexible, so feel free to mix and match with whatever’s in your fridge.
What’s the best way to slice the chicken?
For the most tender chicken, slice it across the grain into thin, even strips. If you pop the chicken breast in the freezer for 10-15 minutes first, it will firm up and slice more easily.
Can I make Chicken and Broccoli Stir Fry gluten-free?
Yes! Simply swap in tamari or a certified gluten-free soy sauce, and double-check labels on your oyster and hoisin sauces. Serve over rice or gluten-free noodles for a completely gluten-free meal.
How do I keep my broccoli bright and crisp?
Blanching briefly before stir frying is the key—just two minutes in boiling water, then drain. Then, avoid overcooking in the skillet so it stays crisp and retains its gorgeous green color.
What if I don’t have oyster sauce?
If you’re out of oyster sauce, double up on the hoisin and add a splash of soy sauce, or try a bit of fish sauce for the salty depth. The flavor won’t be exactly the same, but it’ll still be delicious!
Final Thoughts
If you’re craving a dish that’s quick, satisfying, and brimming with flavor, Chicken and Broccoli Stir Fry is a guaranteed win. I hope you’ll try this at home and make it part of your regular dinner rotation—your taste buds (and loved ones) will thank you!
Print
Chicken and Broccoli Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Chicken and Broccoli Stir Fry is a quick and flavorful Asian-inspired dish that’s perfect for a busy weeknight dinner. Tender chicken strips and crisp broccoli are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with steamed rice or noodles.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the Stir Fry:
- 2 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes (optional)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips with soy sauce and cornstarch. Set aside to marinate for 10 minutes.
- Prepare the Broccoli: Blanch broccoli in boiling water for 2 minutes, then drain.
- Stir-Fry the Chicken: Heat 1 tablespoon of oil in a skillet, stir-fry chicken until cooked, about 5–6 minutes. Remove chicken and set aside.
- Cook the Broccoli: In the same skillet, heat remaining oil, add garlic and ginger, then broccoli. Cook for 1–2 minutes.
- Combine Ingredients: Return chicken to the pan. Whisk together broth, oyster sauce, hoisin sauce, honey, and red pepper flakes. Pour over chicken and broccoli, cook for 1–2 minutes.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- Serve over steamed rice or noodles.
- You can swap in other vegetables like bell peppers or snap peas for variety.
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