by Olena

Chicken and Broccoli Stir Fry Recipe

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Olena Osipov
4.8 from 5 votes

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Chicken and Broccoli Stir Fry Recipe is a simple and healthy 30 minute meal made so easy with lean chicken breast, crispy tender broccoli, and a sweet tangy stir fry sauce your whole family will love!

I love making stir fries like teriyaki beef stir fry, salmon stir fry, and buckwheat stir fry for easy and healthy weeknight dinners.

Chicken broccoli stir fry served with rice and sesame seeds and black fork.

This Asian style homemade chicken and broccoli stir fry is a healthier and tastier version than even your favorite Chinese take out! It’s made with simple ingredients like tender juicy chicken bites and crisp veggies, stir fried in a mouthwatering sweet and sticky sauce that even the kids devour.

I love a good stir fry as you can tell by healthy chicken stir fry recipe, mushroom broccoli stir fry, and beef and broccoli because it satisfies my Asian food cravings without ever leaving my house! Controlling what goes in it, using up leftover veggies, and saving money in the process is a bonus.

Why Chicken and Broccoli Recipe is Healthy?

  • Controlled ingredients: You can control the amount of sodium, refined sugar, and with the use of liquid aminos it is gluten free.
  • Fresh (leftover) veggies: Crispy broccoli is high in fiber, potassium, and vitamin C among loads of other benefits. You can also add whatever other veggies you want to up the nutritional content.
  • No refined sugar: Honey and maple syrup are used for sweetener rather than granulated white or brown sugar. Both honey and maple syrup are high in antioxidants and provide us with vitamins and minerals.
  • Lean protein: I use chicken breast in this recipe which is nice and lean but still provides a juicy texture and loads of flavor along with high protein.
Chicken broccoli stir fry garnished with sesame seeds.

Ingredients for Chicken and Broccoli Stir Fry

  • Chicken breast: Boneless skinless chicken breast cut into 1-inch pieces.
  • Broccoli: Chop broccoli florets as little or as big as you’d like.

Just the right size chopped broccoli for stir fry: Keep in mind, if the chopped broccoli is too small they may get lost, too big and they will overpower the chicken.

  • Seasonings: Fresh ginger, garlic, and black pepper add all the aromatic flavors you need!
  • Oil, for frying: Some great options are avocado oil, which has a high smoke point (it takes a higher amount of heat before it starts losing any of the nutritional benefits) which is great for stir fry. Cold-pressed extra virgin olive oil (a good quality olive oil) is also great, as is virgin coconut oil.
  • Toasted sesame oil: Adds distinct flavor to the sauce which is familiar in many Asian style recipes, I even love it in air fryer tofu.
  • Soy sauce: To increase the nutritional value of this dish, try replacing it with Bragg’s Liquid Aminos. It is a great gluten free alternative to soy sauce. You can also use tamari.
  • Honey or maple syrup: If you are looking for the traditional dark color in the sauce, substitute with brown sugar.
  • Cornstarch: To thicken the sauce making it that velvety sticky texture rather than thin and runny.
  • Broth, low sodium: If you have made your own homemade stock at home, now is a great time to use some! Either chicken broth or vegetable broth will work!

Wondering what to do with all your leftover broccoli? Make this broccoli quiche and cheesy broccoli soup.

Chicken breasts, broccoli, ginger, garlic, broth, maple syrup, cornstarch, pepper, toasted sesame oil, and soy sauce.

How to Make Chicken and Broccoli Stir Fry Recipe

There is a full recipe card below.

  • Prep: Cut your chicken and broccoli as well as grate your garlic and ginger to have everything ready on hand ahead of time.

Stir-frying moves quickly! It streamlines the process to have everything ready and on hand before getting started.

  • For the chicken and broccoli sauce: Whisk sesame oil, soy sauce, honey, broth, cornstarch, and black pepper in a small bowl and set aside.
  • Cook the chicken: Preheat a large skillet or wok with a bit of oil. If you do not own a wok, a non-stick large skillet will work just as well. Add chicken breasts and cook uncovered then remove onto a plate and set aside.
  • Cook the broccoli: Return skillet or wok to medium-high and add remaining oil, garlic, and ginger, stirring frequently being careful as garlic and ginger can burn quickly. Add the broccoli and continue to cook
  • Add the sauce: Whisk sauce once again to combine everything before adding to the skillet or wok. The cornstarch would have settled to the bottom of the bowl by now. Stir and let the sauce come to a boil and continue cooking until it thickens.
  • Combine all ingredients: Add the chicken and stir to combine.

Optional: Sprinkling sesame seeds over the top of the dish can add extra elements of texture, flavor, and garnish to your dish.

Optional Add-In’s and Variations

  • Chicken breast: You could substitute chicken tenders or chicken thighs if that is all you have on hand.
  • Add more veggies: Sugar snap peas, mushrooms, snow peas, zucchini, carrots, baby corn, sliced onions, or bell peppers can be added or used instead of the broccoli.
  • Spice: Toss in some red pepper flakes or sriracha for a bit of delicious heat.
  • Oyster sauce or hoisin sauce: Are common in Chinese stir fry. Replace some broth with either and reduce your honey/maple syrup as those prepared sauces are sweeter.
  • Splash of rice wine vinegar: Adds another layer of flavor, add to the sauce mixture.
  • A good substitute for cornstarch would be arrowroot powder. It looks the same and acts the same, but it ain’t the same 🙂
  • Vegetarian: Make the broccoli along with my pan fried tofu recipe!
  • Crunch: Toss in water chestnuts at the end of stir frying or cashews/peanuts right before serving!

Tips for Best Chicken and Broccoli Stir Fry

  • Use a higher heat skillet: A cast-iron skillet, wok or a ceramic skillet produces the best heat, a regular skillet or saucepan doesn’t get as hot.
  • Make sure all your ingredients are ready to go before cooking: The idea behind stir fry is to cook everything quickly at high heat. 
  • Use only cold broth to make the sauce: It prevents the cornstarch from clumping.
  • Boneless and skinless breasts or thighs are key: Breasts are leaner than thighs but skinless chicken thighs have a bit more flavor and moisture to them.
  • Broccolette (or broccolini): Works as a great replacement for regular broccoli.
  • Brown sugar: In place of honey makes the sauce darker and gives it that ‘Chinese take out’ vibe.
  • Other sauces: Try healthy orange sauce instead!

FAQs

How to cut chicken for stir fry?


If you’re waiting for your frozen chicken breasts to thaw from frozen, catch them when they’re not quite there yet and still a bit frozen. Cutting them at this point can make your life so much easier!

Otherwise, you want to use a sharp kitchen knife and slice the chicken breast or thigh into bite-sized 1″ cubes.

Is this Chinese chicken and broccoli stir fry?

It is Chinese-inspired. Traditional Chinese stir fry contains true soy sauce, whether light or dark or both. Typically there is also some sort of wine used, whether dry sherry, rice wine, or something called Shaoxing wine. Then there is the use of oyster sauce that we don’t have in our recipe.

My recipe is very close to authentic in both flavors and ingredients, but I have made some healthier tweaks.

Do you cook broccoli before stir fry?

No, you don’t. Stir fried broccoli still has a nice crunchy bite to it even when it’s cooked down and tender. Cooking it beforehand would cause it to become mushy.

How can I reduce the sodium in healthy stir fry?

Using low sodium or homemade broth and making sure you’re using low sodium soy sauce are the key ways to keeping this a low sodium recipe.

Chicken stir fry and broccoli served with rice on a plate.

What Goes with Chicken Stir Fry Recipe?

How to Store?

Storing: This will keep in the fridge in an airtight container for up to 2 days.

Reheating: To reheat, simply toss back into a skillet with a little bit of oil until heated all the way through.

I DO NOT suggest freezing this dish! Over time it will lose taste and essential nutrients. Not to mention, due to the sauce, it may become quite mushy.

More Stir Fry Recipes

Chinese chicken stir fry in cast iron skillet.
Chicken and Broccoli Stir Fry Recipe

Chicken and Broccoli Stir Fry Recipe

Chicken and Broccoli Stir Fry Recipe is a simple and healthy 30 minute meal made so easy with lean chicken breast, crispy tender broccoli, and a sweet tangy stir fry sauce your whole family will love!
4.8 from 5 votes
Print Save Rate
Course: Dinner
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 151kcal
Author: Olena Osipov

Ingredients

Chicken and Broccoli Stir Fry:

  • 1 lb chicken breast boneless cut into 1 inch pieces
  • 1 lb 6 cups broccoli, chopped
  • 1 tsp ginger grated
  • 1 large garlic clove grated
  • 2 tbsp oil for frying

Chicken and Broccoli Sauce:

Instructions

  • Make sure broccoli is chopped and garlic and ginger are grated before starting to cook. Things happen quickly once you get going.
  • In a small bowl, whisk together sesame oil, soy sauce, honey, broth, cornstarch and black pepper. Set aside.
  • Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tbsp of oil.
  • Add chopped chicken breasts and cook uncovered for 7 minutes, turning once. Remove onto a plate and set aside.
  • Return skillet or wok to medium-high heat. Add remaining 1 tbsp of oil, garlic and ginger. Cook for 30 seconds, stirring frequently.
  • Add broccoli and cook for another 2 minutes.
  • Whisk sauce well (cornstarch settles fast at the bottom) and add to the skillet or wok. Stir and let sauce come to a boil, then cook for 2 minutes until it has thickened.
  • Add chicken and stir to combine.
  • Serve hot over brown rice, quinoa or rice noodles.

Store: Refrigerate covered for up to 2 days. Do not freeze.

    Notes

    • Use a higher heat skillet: A cast-iron skillet, wok or a ceramic skillet produces the best heat, a regular skillet or saucepan doesn’t get as hot.
    • Make sure all your ingredients are ready to go before cooking: The idea behind stir fry is to cook everything quickly at high heat. 
    • Use only cold broth to make the sauce: It prevents the cornstarch from clumping.
    • Boneless and skinless breasts or thighs are key: Breasts are leaner than thighs but skinless chicken thighs have a bit more flavor and moisture to them.
    • Broccolette (or broccolini): Works as a great replacement for regular broccoli.
    • Brown sugar: In place of honey makes the sauce darker and gives it that ‘Chinese take out’ vibe.
    See recipe post for more tips and FAQs.

    Nutrition

    Serving: 1.5cups | Calories: 151kcal | Carbohydrates: 9g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 337mg | Fiber: 2g | Sugar: 4g

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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    9 comments on “Chicken and Broccoli Stir Fry Recipe

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    1. 5 stars
      Me and my kids really enjoyed this meal! I boiled some brown rice spaghetti noodles while I was prepping everything else. I used one large chicken breast that was about 3/4lb and pounded it to make it all about the same thickness, lightly salted and peppered it and seared it on both sides at medium-high heat. After searing a few seconds on the second side I turn the heat down to low and covered the pan for about six minutes. I remove the chicken from the pan, cover it with foil, wipe out the pan and continue the recipe as is. My chicken always stays nice and juicy cooking it this way, unlike when I cut it into chunks and cook it. I also added shredded carrots with the broccoli and mixed the rice noodles in the sauce after I added the cut up chicken back in pan. This recipe is so much less overwhelmingly salty like most stir fries. I’ve been kinda addicted with trying your recipes lately so I’m sure you’ll be expecting more good reviews from me!

    2. 5 stars
      This dish makes such a lovely, lively, healthy dinner! If you measure everything out before hand & read the directions before cooking, it will be a breeze! I actually cooked my chicken cubes a few extra minutes because they were a little larger than 1″. Also sub’d gluten free soy sauce. Overall, 10/10!!

    3. 5 stars
      Really nice and easy recipe with few ingredients. Just what I like. I made it with boneless skinless chicken thighs. My husband and daughters said “It’s actually pretty good” which is a very good indicator that the recipe is staying for the future use. 😉

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