Chicken And Broccoli Stir Fry Recipe

There’s something so comforting about a quick stir-fry. It’s the kind of meal that brings together simplicity, bold flavors, and nutritious ingredients all in one pan.
This chicken and broccoli stir fry is no exception. Whether you’re looking for a wholesome dinner idea or a quick lunch to pack for work, this dish checks all the boxes.
What makes this recipe a household favorite is its versatility. It’s perfect for weeknights when you don’t have hours to spend in the kitchen but still crave something satisfying.
The tender, juicy chicken combined with crisp broccoli, all coated in a savory, slightly sweet sauce, feels like takeout—but even better because you made it yourself!
I love making this dish during cooler months when hearty, warm meals are especially comforting. Plus, it’s an easy way to incorporate more veggies into your diet while still indulging in delicious flavors.
So, let’s dive into why this chicken and broccoli stir fry is bound to become one of your go-to recipes!
Why You’ll Love This Recipe
- Quick and Easy: This stir fry comes together in just 30 minutes, making it ideal for busy days.
- Healthy: Packed with lean protein from the chicken and vitamins from the broccoli, it’s a well-balanced meal.
- Customizable: Swap the chicken for tofu, beef, or shrimp, or add other vegetables like carrots, bell peppers, or snap peas.
- Family-Friendly: Even picky eaters will love the bold, yet approachable flavors of this dish.
- Budget-Friendly: Made with simple ingredients that are likely already in your pantry or fridge.
Ingredient List
For the Stir Fry:
- 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup sliced carrots (optional)
For the Sauce:
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey (or brown sugar)
- 2 tablespoons water
- 1 teaspoon sesame oil
Optional Garnishes:
- Sesame seeds
- Chopped green onions
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Kitchen Tools Needed
To make this chicken and broccoli stir fry, you’ll need:
- Cutting board and knife: For slicing the chicken and chopping the vegetables.
- Mixing bowl: To prepare the sauce.
- Whisk or fork: To blend the sauce ingredients.
- Large skillet or wok: For stir-frying.
- Tongs or wooden spoon: For stirring and flipping the ingredients.
- Measuring cups and spoons: To ensure precise measurements for the sauce.
Cooking Instructions
Step 1: Prep Your Ingredients
- Wash and chop the broccoli into bite-sized florets. Slice the carrots (if using) and mince the garlic and ginger.
- Cut the chicken breasts into bite-sized pieces. Pat them dry with a paper towel and season lightly with salt and pepper.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, honey, water, cornstarch, and sesame oil. Set aside.
Step 3: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in the broccoli (and carrots, if using). Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the mixture and stir well, allowing it to coat everything evenly. Let it simmer for 2–3 minutes until the sauce thickens.
- Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
- Serve hot over steamed rice or noodles.
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Tips and Tricks for Success
- Cut Ingredients Evenly: To ensure everything cooks at the same rate, cut the chicken and vegetables into similar-sized pieces.
- Don’t Overcook the Broccoli: For a crisp-tender texture, cook the broccoli just until it’s bright green and slightly firm.
- Pre-Mix the Sauce: Having the sauce ready before cooking makes the process smoother and prevents overcooking.
- Use High Heat: A hot skillet or wok helps achieve a nice sear on the chicken and prevents the veggies from becoming soggy.
- Customize to Taste: Adjust the sweetness, saltiness, or spice level by tweaking the sauce ingredients. For more heat, add a pinch of red pepper flakes or sriracha.
- Meal Prep-Friendly: Double the recipe and store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
This chicken and broccoli stir fry is not only quick to make but also incredibly satisfying, offering a balance of flavors and textures that will make it a repeat favorite in your kitchen!
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Ingredient Substitutions and Variations
- Chicken: Swap chicken for shrimp, beef, or tofu for a different protein. For a vegetarian option, use extra-firm tofu or tempeh.
- Broccoli: Replace broccoli with other veggies like bell peppers, snap peas, zucchini, or cauliflower.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Oyster Sauce: Substitute with hoisin sauce or a mixture of soy sauce and a bit of sugar for a similar flavor.
- Honey: Replace with brown sugar, maple syrup, or agave syrup for sweetness.
- Vegetable Oil: Use olive oil, avocado oil, or sesame oil for stir-frying.
- Add-Ins: Try adding water chestnuts for crunch, mushrooms for earthiness, or cashews for a nutty flavor.
Serving Suggestions
- Rice: Serve this stir fry over steamed jasmine or brown rice for a classic pairing.
- Noodles: Pair it with cooked rice noodles, lo mein, or soba noodles for an Asian-inspired twist.
- Low-Carb Options: For a healthier option, serve it over cauliflower rice or zucchini noodles.
- Side Dishes: Add a side of vegetable spring rolls, egg drop soup, or a simple cucumber salad for a complete meal.

Storage and Reheating Instructions
- Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
- Freezing: You can freeze the stir fry (without rice) for up to 2 months. Allow it to cool completely before freezing.
- Reheating:
- Microwave: Reheat in the microwave for 1–2 minutes, stirring halfway through.
- Skillet: Heat in a skillet over medium heat with a splash of water to loosen the sauce, stirring until warmed through.
- Frozen: Thaw overnight in the fridge before reheating.
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Frequently Asked Questions
1. Can I make this recipe in advance?
Yes! You can prepare the sauce and chop the ingredients a day ahead. Store them separately in the fridge, and the stir fry will come together in minutes when ready to cook.
2. How do I prevent the chicken from drying out?
Make sure not to overcook the chicken. Cooking it on medium-high heat and removing it once it’s golden brown ensures it stays juicy.
3. Can I make this stir fry spicy?
Absolutely! Add red pepper flakes, chili paste, or sriracha to the sauce for a spicy kick.
4. Can I use frozen broccoli?
Yes, frozen broccoli works, but let it thaw slightly and pat it dry to avoid excess moisture, which could make the dish watery.
5. What can I use if I don’t have cornstarch?
You can use arrowroot powder or tapioca flour as a substitute for cornstarch to thicken the sauce.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken and Broccoli Stir Fry Recipe
Equipment
- Cutting Board and Knife
- Mixing Bowl
- Whisk or fork
- Large Skillet or Wok
- Tongs or wooden spoon
- Measuring cups and spoons
Ingredients
For the Stir Fry:
- 2 large boneless skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tablespoons vegetable oil divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup sliced carrots optional
For the Sauce:
- ¼ cup soy sauce low-sodium preferred
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey or brown sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Instructions
Step 1: Prep Your Ingredients
- Wash and chop the broccoli into bite-sized florets. Slice the carrots (if using) and mince the garlic and ginger.
- Cut the chicken breasts into bite-sized pieces. Pat them dry with a paper towel and season lightly with salt and pepper.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, honey, water, cornstarch, and sesame oil. Set aside.
Step 3: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in the broccoli (and carrots, if using). Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the mixture and stir well, allowing it to coat everything evenly. Let it simmer for 2–3 minutes until the sauce thickens.
- Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
- Serve hot over steamed rice or noodles.
Notes
Nutritional Value (Per Serving)
Here’s an estimate of the nutritional value for one serving of chicken and broccoli stir fry (without rice or noodles):- Calories: ~250–300 kcal
- Protein: ~25–30g
- Carbohydrates: ~15g
- Fat: ~10–12g
- Fiber: ~3g
- Sugar: ~6g (from honey and vegetables)
- Sodium: ~700–800mg (varies based on soy sauce brand)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.