Chicken and Broccoli Stir Fry Recipe

4.67 from 6 votes

Chicken and Broccoli Stir Fry Recipe ready in 30 minutes with lean chicken breast, crispy tender broccoli, and sweet tangy stir fry sauce!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Calories: 151kcal

In a small bowl, whisk together sesame oil, soy sauce, honey, broth, cornstarch and black pepper. Set aside.
Preheat cast iron skillet or wok on medium-high heat and add 1 tablespoon 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 tablespoon 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 Instant Pot brown rice, Instant Pot quinoa or rice noodles.

Store: Refrigerate covered for up to 2 days. Do not freeze.
Use a higher heat skillet: A cast-iron skillet or wok 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.
Brown sugar: In place of honey makes the sauce darker and gives it that 'Chinese take out' vibe.