The craving for quick, comforting takeout hits me every busy weeknight. I wanted a healthier, faster way to enjoy that savory satisfaction without waiting on delivery. That’s how I created this easy chicken and broccoli stir fry—a recipe that’s quicker, better for you, and packed with flavor. It’s truly my go-to when I want dinner on the table fast and fuss-free.
Table of Contents
Chicken and Broccoli Stir Fry
Ingredients
Equipment
Method
- Make the sauce by combining all sauce ingredients in a small bowl and whisking to dissolve sugar and corn starch. Set aside.
- Cut chicken into small pieces, season with pepper, and stir-fry in oil until golden brown. Remove and keep warm.
- Stir-fry broccoli, onion, and mushrooms in the same skillet until crisp-tender.
- Pour sauce over vegetables and simmer until thickened. Thin with water if needed.
- Return chicken to the skillet, stir until heated through, and serve over rice.
Notes
Why You’ll Love This Easy Chicken and Broccoli Stir Fry
- Learn the secret to incredibly tender chicken that stays juicy in every bite.
- The sauce is perfectly balanced with savory, sweet, and nutty notes that elevate the dish.
- Ready in under 30 minutes, making it ideal for hectic weeknights.
- Guarantees crisp-tender broccoli, never soggy, for the perfect texture contrast.
Ingredients You’ll Need
I’ve broken down the ingredients into two easy groups so you can stay organized and confident when prepping: the fresh stir fry components and the all-important sauce.
For the Stir Fry
- 1 lb chicken breast (boneless skinless, cut into 3/4″ pieces)
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli (cut into florets, about 5 cups)
- 1 small yellow onion (sliced into strips)
- 1/2 lb white button mushrooms (thickly sliced)
For the Perfect Stir-Fry Sauce
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free, or adjust to taste)
- 2 Tbsp light brown sugar (packed, or honey as a natural substitute)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger (peeled and grated, lightly packed)
- 1 tsp garlic (2 small cloves, grated)
- 1/4 tsp black pepper (plus more to season chicken)
The Secret to Tender Chicken: Velveting
To get that melt-in-your-mouth chicken texture, I rely on velveting—a simple Chinese restaurant technique that keeps chicken tender and juicy. It involves coating your chicken pieces lightly with cornstarch before cooking. This protects the chicken from direct heat, resulting in a glossy, silky finish. Velveting is your number one secret weapon to making your chicken and broccoli stir fry taste like it came from a high-end restaurant, right in your own kitchen.
How to Make Chicken and Broccoli Stir Fry (Step-by-Step)
- Make the Sauce – In a small bowl, combine all sauce ingredients and whisk until the sugar and corn starch dissolve. Warm chicken broth makes this easier. Set aside.
- Prepare Chicken – Cut chicken into bite-size pieces (3/4” thick) and season lightly with black pepper. Heat a large skillet or wok on medium-high, add 1 Tbsp oil. Add chicken in a single layer, let it sear undisturbed for 1 minute for golden-brown edges, then stir-fry for 5 minutes until cooked through. Remove and keep warm.
- Stir Fry Veggies – In the same pan, add the remaining 1 Tbsp oil, then broccoli florets, sliced onion, and mushrooms. Stir fry for 3 minutes until mushrooms soften and broccoli is crisp-tender. Lower heat to medium-low.
- Add Sauce – Stir the sauce to remix starch, pour it over the vegetables. Simmer for 3-4 minutes until thickened enough to coat the back of a spoon and flavors mellow. Add water by tablespoon if sauce is too thick.
- Combine and Serve – Return the chicken to the pan, stir for 30 seconds until heated through. Taste and add more soy sauce if desired. Serve over hot rice.
Building the Perfect Chicken and Broccoli Stir Fry Sauce
This sauce is the heart of the dish. Low sodium soy sauce adds savory depth without overpowering the flavor. Brown sugar or honey balances with a gentle sweetness and caramel notes. Sesame oil offers a rich, nutty aroma that lifts the whole dish. Cornstarch acts as the thickener, ensuring the sauce clings to the chicken and veggies for maximum flavor in every bite. Getting this balance right is what makes your stir fry taste better than takeout.
Key Tips for Restaurant-Quality Results
- The Importance of High Heat: Heat is crucial for a proper sear that locks juices in and creates those irresistible caramelized edges.
- Don’t Overcrowd the Pan: Crowding lowers the pan temperature and causes steaming instead of frying. Cook in batches if needed.
- How to Get Crisp-Tender Broccoli: Stir-fry broccoli quickly or opt for a brief blanch before cooking for perfect texture. Broccoli is known for its nutrients like fiber, vitamin C, and vitamin K.
- Adding the Sauce at the End: Pour sauce after veggies are cooked to prevent sugar from burning and to thicken correctly.
What to Serve with Your Stir Fry
Pair this flavorful stir fry with classic fluffy white rice, wholesome brown rice, protein-rich quinoa, or cauliflower rice for a low-carb option. It’s also fantastic served over your favorite noodles for a comforting twist.
Variations and Substitutions
Stir-fries are so adaptable; here are some easy swaps to tailor it to your preferences:
| Item to Swap | Substitution Idea | Notes |
|---|---|---|
| Chicken | Shrimp, beef, or tofu | Adjust cooking times accordingly |
| Broccoli | Bell peppers, snap peas, carrots | Mix up textures and colors |
| Toppings | Cashews, sesame seeds | Add crunch and extra flavor |
For low-carb or keto options, swap brown sugar for a sugar-free sweetener and replace cornstarch with a pinch of xanthan gum as a thickening agent.
Storing, Freezing, and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave to retain texture and flavor.
How to Freeze This Stir Fry
For best results, freeze components separately—rice, veggies, and chicken sauce—so you can thaw and reheat evenly. It’s possible to freeze combined stir fry for up to 2 months; just expect a slight texture change in veggies.
Meal Prep Instructions
Divide the stir fry, rice, and extra sauce into portioned containers for quick grab-and-go lunches. This keeps your meals fresh and ready for busy days.
Frequently Asked Questions (Troubleshooting & Tips)
Do I need a wok to make a good chicken and broccoli stir fry?
No, a heavy skillet or sauté pan with high sides works just as well if you maintain high heat.
How do I fix a sauce that’s too thin or too thick?
If too thin, simmer a little longer to reduce or add a cornstarch slurry. If too thick, stir in water one tablespoon at a time.
My chicken came out tough. What did I do wrong?
Likely cooked at too low heat or overcrowded the pan, preventing proper searing. Velveting with cornstarch also helps improve tenderness.
How do I stop my broccoli from getting soggy?
Cook at high heat briefly or blanch before stir-frying. Avoid overcooking by stirring frequently and testing texture early. For further details on healthy eating, consider resources from organizations like the National Kidney Foundation.
Conclusion
This chicken and broccoli stir fry will become your new weeknight hero—quick, dependable, and bursting with flavor. I’m excited for you to try this recipe and make it your own. Drop a comment below with your questions or how you customized it.
