Chicken and Broccoli Stir-Fry is one of those meals that hits every mark. It’s fast, flavorful, and a little like takeout without the wait, cost, or extra calories. Whether juggling a busy schedule or just wanting a dinner that won’t leave a mess in the kitchen, this stir-fry keeps things simple—and delicious.
The best part? You don’t need to be a seasoned cook to get it right. You can throw together a satisfying dish packed with protein, color, and crunch with just a handful of fresh ingredients and a few pantry staples. This isn’t just a quick fix—it’s a recipe that actually delivers.
You’ll get juicy chicken, tender-crisp broccoli, and a glossy, savory sauce that clings to every bite. This is your move if you’re trying to eat better without giving up flavor. Let’s understand why this dish has earned its spot in countless dinner rotations.
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Why You’ll Love This Recipe
There’s no shortage of stir-fry recipes, but this one sticks because it checks off all the right boxes without being complicated or bland. Here’s why it works:
Fast and fuss-free. Most of the time is spent chopping—not cooking. You’re looking at about half an hour from start to finish, tops.
Better than takeout. You’re in control of the sodium, the sugar, and the oil. Plus, no weird additives or mystery sauces.
Balanced and satisfying. Protein from the chicken, fiber from the broccoli, and a flavorful sauce tie it all together.
Customizable. Don’t have broccoli? Swap in snap peas or bell peppers. Want to go vegetarian? Sub in tofu. It’s endlessly adaptable.
Leftovers are gold. This reheats like a champ and makes a great lunch the next day.
In short, this Chicken and Broccoli Stir-Fry hits that perfect middle ground between wholesome and crave-worthy.
Detailed Ingredients and Instructions to make Chicken and Broccoli Stir-Fry
Let’s break this down to see how easy it is to pull together.
Start with the chicken. Use boneless, skinless chicken breast or thighs—whatever you prefer. Slice it thin against the grain. This helps it cook faster and stay tender. Pro tip: pop it in the freezer for ten minutes before slicing to make the cuts cleaner.
Broccoli comes next. Fresh florets work best, but frozen is fine in a pinch. Just thaw and pat dry before tossing it in the pan to avoid sogginess.
Make your sauce. This is where the magic happens. Mixing soy sauce, garlic, ginger, and a splash of sesame oil creates that signature umami flavor. A little cornstarch helps thicken everything into that glossy coating that sticks to each bite.
Time to stir-fry. Heat a wok or large skillet until it’s hot. Add a neutral oil with a high smoke point—avocado, canola, or peanut oil. If needed, search the chicken in batches so you don’t crowd the pan.
Once it’s mostly cooked, remove it and toss in the broccoli. Stir-fry until it’s bright green and just starting to soften. Then, bring the chicken back and pour in the sauce. Stir until everything’s coated and the sauce has thickened slightly. That’s it.
This kind of dish becomes second nature after the first try. It’s simple enough to memorize but delicious enough that you’ll want to make it again.
Tips, Variations, and Storage Options
Tips for Success
- Slice your chicken evenly so it cooks at the same rate.
- Don’t overcook the broccoli. You want that crisp-tender bite.
- Use fresh ginger and garlic if you can—it makes a difference.
- Keep the pan hot to get that good sear on the chicken and veggies.
Easy Variations
- Swap broccoli with snow peas, bok choy, or zucchini.
- Try shrimp or tofu instead of chicken.
- Add cashews or peanuts for crunch.
- Spice it up with chili flakes or a spoonful of sambal oelek.
Storage Tips
This stir-fry keeps well in the fridge for about three days. Store it in an airtight container and reheat it in a skillet or microwave. It doesn’t freeze well because the broccoli gets mushy, so it’s best eaten fresh or within a few days.
Equipment Needed
You don’t need anything fancy to pull off a great Chicken and Broccoli Stir-Fry. Just a few kitchen basics will get the job done. Here’s what you’ll want on hand:
- Wok or large skillet. A good non-stick or stainless steel skillet works, but a wok distributes heat more evenly and gives you that signature stir-fry texture.
- Sharp knife. For slicing chicken and chopping broccoli cleanly and quickly.
- Cutting board. Use one for meat and another for veggies to avoid cross-contamination.
- Mixing bowls. Handy for tossing your chicken in marinade and mixing up the sauce beforehand.
- Tongs or spatula. Flip and stir your ingredients quickly without breaking them up too much.
That’s it. No special gadgets are needed—just basic gear that most home cooks already have.
Related Recipes
If this Chicken and Broccoli Stir-Fry is your kind of meal, you’ll probably love these, too. They’re just as quick, customizable, and crave-worthy.
- Egg Roll in a Bowl. All the flavors of a classic egg roll—savory ground meat, cabbage, and ginger—served up stir-fry style without the wrapper. A low-carb favorite with big takeout vibes.
- Garlic Shrimp Stir-Fry. Big flavor in minutes—shrimp cook fast and soak up bold garlic and ginger notes like a sponge.
- Tofu and Vegetable Stir-Fry. A great meatless option that still delivers plenty of protein, texture, and flavor.
- Sweet and Spicy Chicken Bites. Think stir-fry with a kick—sweet chili sauce adds heat and sweetness in perfect balance.
- Teriyaki Chicken Rice Bowls. A saucier, slightly sweeter version that’s perfect for meal prep and easy lunches.
These all follow the same fast-cook, big-flavor formula—making them perfect for weeknights when time and energy are in short supply.
Pairing/Serving Suggestions
Chicken and Broccoli Stir-Fry is a meal in itself, but if you want to round it out or dress it up a little, here’s what pairs well:
- Rice. Jasmine, brown, or even cauliflower rice if you’re going low-carb. It soaks up the sauce beautifully and makes the meal more filling.
- Noodles. Try lo mein, soba, or rice noodles tossed with sesame oil for a takeout-style vibe.
- Soup starter. A small bowl of miso or hot and sour soup adds variety and makes dinner feel more complete.
- Spring rolls or dumplings. Serve as a side or starter to give the meal more depth and texture.
- Crispy salad. Something simple like cucumber with vinegar, sesame oil, and chili flakes balances the warm, savory stir-fry.
For drinks, stick with something crisp and light. Green tea, sparkling water with lime, or a chilled sauvignon blanc go nicely if you keep it casual; a cold lager or citrusy pale ale works, too.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, make sure to thaw it thoroughly and pat it dry. Extra moisture can steam your stir-fry and make it soggy.
What cut of chicken is best?
Either breast or thigh works. The breast is leaner, and the thigh is more flavorful and forgiving if slightly overcooked.
Can I make this ahead of time?
You can prep the ingredients and sauce ahead. Cook it fresh for the best texture, but leftovers reheat well for up to three days.
How do I thicken the sauce without cornstarch?
Arrowroot powder or a small amount of flour can work in a pinch, though the texture might vary slightly.
Is this dish gluten-free?
Not by default—soy sauce contains gluten. Swap in tamari or a certified gluten-free soy sauce to make it GF-friendly.
What oil should I use?
Go for something neutral with a high smoke point: avocado, peanut, grapeseed, or canola oil are good choices.
Nutrition Information
Here’s a general breakdown per serving, assuming four servings total:
Calories: Around 350
Protein: About 30 grams
Carbohydrates: Roughly 15 grams (depending on your sauce and whether you serve with rice or noodles)
Fat: About 15 grams
Fiber: Around 4 grams (mainly from the broccoli)
This makes it a balanced option that hits protein goals without being heavy. The sauce adds richness without overloading it with sugar or fat—perfect for people looking to eat clean but not dull.
Seasonal and Occasion Variations
The beauty of Chicken and Broccoli Stir-Fry is that it’s flexible enough to change with the seasons or fit special occasions without losing its charm. Here’s how to make it work year-round and dress it up when needed.
- Spring Refresh. Add asparagus tips or sugar snap peas for a fresh crunch. Lemon zest or a splash of citrus juice in the sauce gives it a bright lift.
- Summer Twist. Toss in bell peppers or zucchini for more color and sweetness. If you’re grilling, cook the chicken on skewers first, then stir it in with the broccoli and sauce afterward.
- Fall Add-ins. Mushrooms or shredded cabbage fit right in, bringing earthiness and warmth. A drizzle of hoisin sauce gives it a richer flavor that feels comforting on cooler nights.
- Winter Comfort. Add carrots or edamame for extra texture. Use a heartier sauce with a splash of oyster sauce or even a pinch of Chinese five-spice to warm things up.
- Special Occasions. Serve over scallion jasmine rice with sesame seeds and a soft-boiled egg on top. Garnish with microgreens or a few drops of chili oil for an extra fancy touch. It’ll feel like a restaurant-level dish without the extra cost.
No matter the season or event, you can always tweak this recipe to keep it fresh and interesting.
My Recipe Tips
Over time, I’ve picked up key tips to make Chicken and Broccoli Stir-Fry even better—and easier. Here’s what I always keep in mind:
- Slice it thin. The thinner the chicken, the faster and more evenly it cooks. That also helps it soak up more sauce flavor.
- Dry your ingredients. Moisture is the enemy of a good stir-fry. To avoid steaming everything, pat your broccoli and chicken dry before adding them to the hot pan.
- Use a hot pan. Stir-frying is all about high heat. You want to hear that sizzle the second the food hits the pan. Don’t overcrowd, or you’ll cool the pan and lose that sear.
- Mix your sauce in advance. Don’t try to add things one at a time while your food is cooking—it’ll throw off the timing. Have your sauce ready to go before you start.
- Work in batches. If your pan is small, cook the chicken in two rounds. That way, it browns instead of boiling.
- Toss at the end. Once everything’s cooked, toss it with the sauce and give it a minute to thicken and coat. That keeps things fresh and vibrant instead of mushy.
These small changes can make a big difference in texture, flavor, and speed.
Conclusion
Chicken and Broccoli Stir-Fry isn’t just another quick recipe—it’s one of those reliable, go-to meals that make life easier. It’s simple enough for weeknights, tasty enough to beat takeout, and healthy enough to check your nutrition boxes.
Whether you’re cooking for one or feeding a crowd, it scales well and stores even better. Plus, the flexibility makes it fun to experiment with—different veggies, proteins, sauces, or serving styles all work.
This is the perfect place to start if you’ve never made your stir-fry from scratch. It’s not just beginner-friendly—it’s the kind of meal that makes you feel like your weeknight game is on lock. Try it once, and you’ll see why it’s a favorite in so many kitchens.
Ready to give it a go? Head down to the recipe card and keep it handy—you’ll probably want to save it.
Ingredients
1 lb boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil (or vegetable oil)
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
2 tablespoons oyster sauce (optional, for extra depth)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch (optional, for thicker sauce)
1/2 cup chicken broth (or water)
Cooked rice, for serving
Sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)
Instructions
Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and chicken broth. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and add it to the sauce mixture. Stir until well combined and set aside.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and cook for 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli florets, red bell pepper, and carrot. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Add garlic and ginger: Add the minced garlic and grated ginger to the skillet with the vegetables. Stir-fry for another 1-2 minutes until fragrant.
Combine chicken and sauce: Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir to coat everything evenly, and cook for an additional 2-3 minutes, until the sauce thickens slightly and the dish is heated through.
Serve: Serve the stir-fry over cooked rice and garnish with sesame seeds and chopped green onions if desired.
