Chicken and broccoli stir fry is an easy and fast meal you can make in about 30 minutes. It combines tender chicken pieces with fresh broccoli and a tasty sauce. You only need one pan and simple ingredients to create a healthy, filling dish that your whole family will enjoy.
Why We Love This Chicken and Broccoli Stir Fry Recipe
You’re going to fall hard for this chicken and broccoli stir fry—and here’s why.
First, it’s fast. You can go from fridge to table in under 30 minutes, which means even your busiest evenings won’t stop you from making a homemade meal. Second, it’s packed with lean protein and fresh veggies, so you’re eating something that not only tastes good but is also good for you.
Another thing to love is the sauce. It’s the perfect balance of sweet, salty, and slightly spicy thanks to tamari, honey, ginger, and red chili flakes. It clings beautifully to the chicken and coats the broccoli without making the dish soggy or greasy.
Lastly, it’s incredibly flexible. You can change the vegetables, tweak the sauce, or add rice, noodles, or quinoa to fit your taste. It’s the kind of recipe you’ll want to memorize.
Ingredients about Chicken and Broccoli Stir Fry
To make this dish, you’ll only need a few staple ingredients. Most of them are likely in your pantry already.
- 12 oz broccoli florets
- 1 tablespoon sesame oil
- 1 lb chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
For the Stir Fry Sauce:
- 2 tablespoons cornstarch
- 2/3 cup chicken broth or water
- 1/3 cup gluten-free reduced-sodium tamari (or soy sauce if not gluten-free)
- 2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 3 cloves garlic, minced or pressed
- 1 teaspoon ginger paste (Gourmet Gardens recommended)
- 1/4 teaspoon red chili pepper flakes (adjust to your preference)
How to Make Chicken and Broccoli Stir Fry Directions
You don’t need to be a professional chef to make this stir fry. Just follow these simple steps, and you’ll end up with a restaurant-quality dish right from your kitchen.
Start by preparing your sauce. In a small bowl or measuring cup, combine the cornstarch with half the broth or water. Whisk it until smooth—this helps prevent lumps later. Then stir in the remaining sauce ingredients: tamari, honey, rice vinegar, garlic, ginger paste, and chili flakes. Mix well and set it aside. You can even do this part up to three days in advance and store it in the fridge.
Next, steam your broccoli. Fill a medium pot with a couple of inches of water and bring it to a boil with a steamer basket inside. Add the broccoli florets, cover with a lid, and steam for 5 to 7 minutes until they’re just tender. You want them to be vibrant green with a bit of crunch left. Set them aside when done.
Now comes the fun part—stir frying. Heat your sesame oil in a large wok or skillet over high heat. Once the oil is hot, add the chicken pieces and spread them out into a single layer. Season lightly with salt and pepper, and let them cook undisturbed for 1 to 2 minutes. This step gives you that golden-brown sear.
Stir the chicken around and continue cooking for another 2 to 3 minutes until nearly cooked through. Turn the heat down slightly, then give your sauce another stir (the cornstarch can settle). Pour it over the chicken and stir continuously with a spatula. Let it simmer for about 1 to 2 minutes, just until the sauce thickens slightly and coats the chicken.
Once the sauce is glossy and the chicken is cooked, remove the pan from heat. Scoop some cooked rice into bowls, top with the chicken and sauce, and add the steamed broccoli on top.
This method keeps the broccoli from overcooking and lets each person mix everything together right before eating for the best texture.
How to Serve Chicken and Broccoli Stir Fry
When it comes to serving chicken and broccoli stir fry, you have plenty of options. The classic choice is over a bowl of freshly steamed white rice. The rice soaks up the flavorful sauce, balancing the richness of the stir fry with its mild taste.
You can also use brown rice or quinoa if you want a heartier, more fiber-rich option. For a low-carb twist, cauliflower rice or zucchini noodles work just as well. The stir fry sauce pairs beautifully with any grain or veggie base.
Serve the chicken and sauce first, then gently place the broccoli on top. This method keeps the broccoli from becoming soggy and gives you control over how much veggie goodness goes into each bite. You can even top it with a sprinkle of sesame seeds or a drizzle of extra tamari for a little extra flair.
This dish is best enjoyed fresh and hot, but it also makes fantastic leftovers.
Expert Tips: Chicken and Broccoli Stir Fry
Here are some tips that can elevate your stir fry game and help you avoid common pitfalls:
- Pre-chop everything: Stir frying happens fast. Make sure your chicken, broccoli, and sauce are all prepped before the wok hits the heat.
- Use high heat wisely: Woks are meant for quick cooking over high heat. Just make sure you don’t burn the sesame oil—heat it just until hot before adding the chicken.
- Don’t overcook the broccoli: Steam it just until tender. You want a bit of bite to keep it vibrant and crisp. Overcooked broccoli turns mushy and dull.
- Thicken the sauce last minute: Always stir the sauce before pouring it in. Cornstarch can sink to the bottom, and stirring helps prevent clumps and gives a smooth finish.
- Taste before serving: Everyone’s taste is different. You might want to adjust the tamari, honey, or chili flakes based on your flavor preferences.
With these small tweaks, you’ll consistently get great results that taste just like takeout—only fresher and healthier.
How to Store Chicken and Broccoli Stir Fry
Storing leftovers is simple and keeps your meals stress-free for the next day. Let your stir fry cool completely before packing it into airtight containers.
Keep the rice, chicken, and broccoli separated if you want to preserve the best texture. This method keeps the broccoli from getting soggy and the rice from absorbing too much sauce.
Store the containers in the fridge for up to four days. When reheating, a quick zap in the microwave (1–2 minutes) or a few minutes in a skillet over medium heat will do the trick. Add a splash of water or broth to revive the sauce if it has thickened too much.
Avoid freezing the stir fry if possible—broccoli doesn’t hold up well in the freezer and tends to become mushy when thawed.
Variation of Chicken and Broccoli Stir Fry
This stir fry is incredibly flexible, and you can easily switch it up to suit your taste or what you have in your fridge.
- Protein swaps: Try using thinly sliced beef, ground turkey, or shrimp in place of the chicken. Tofu is a great vegetarian option that holds up well in the sauce.
- Different vegetables: Don’t limit yourself to just broccoli. Snap peas, bell peppers, mushrooms, zucchini, or shredded carrots are all great choices. You can also use frozen veggie blends in a pinch.
- Make it spicier: Add more red chili flakes or a spoonful of chili paste to give the dish a fiery kick.
- Go nutty: Sprinkle roasted cashews or slivered almonds on top for extra crunch and depth.
- Lower the sodium: Use a low-sodium tamari and skip extra salt to keep the dish heart-healthy without losing flavor.
This recipe is perfect for creativity. You can turn it into a completely different dish with just a few tweaks.
FAQ – Chicken and Broccoli Stir Fry
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just thaw it first and reduce the steaming time slightly. Be careful not to overcook, as frozen broccoli softens faster.
Is this chicken and broccoli stir fry gluten-free?
Yes, if you use gluten-free tamari instead of soy sauce, the entire dish remains gluten-free.
Can I make the sauce ahead of time?
Absolutely. You can prepare the sauce up to 3 days in advance and store it in the refrigerator. Just stir it well before using.
How can I keep the chicken tender and juicy?
Don’t overcook it. Cook on high heat just until it’s no longer pink in the middle. Cutting it into even pieces helps ensure it cooks uniformly.
What should I serve with chicken and broccoli stir fry?
Rice is the most common pairing, but noodles, quinoa, or cauliflower rice also work. You can even serve it over lettuce for a low-carb wrap-style bowl.
Chicken and Broccoli Stir Fry
Ingredients
- 12 oz broccoli florets
- 1 tablespoon sesame oil
- 1 lb chicken breasts (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 2 tablespoons cornstarch
- 2/3 cup chicken broth or water
- 1/3 cup gluten-free reduced-sodium tamari (or soy sauce if not gluten-free)
- 2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 3 cloves garlic (minced or pressed)
- 1 teaspoon ginger paste (Gourmet Gardens recommended)
- 1/4 teaspoon red chili pepper flakes (adjust to your preference)
Instructions
- In a small bowl, combine cornstarch with half the broth or water and whisk until smooth. Stir in tamari, honey, rice vinegar, garlic, ginger paste, and chili flakes. Set aside.
- Steam broccoli in a pot with a steamer basket for 5-7 minutes until just tender and vibrant green. Set aside.
- Heat sesame oil in a large wok or skillet over high heat. Add chicken pieces, season with salt and pepper, and cook undisturbed for 1-2 minutes for a golden-brown sear.
- Stir chicken and continue cooking for another 2-3 minutes until nearly cooked through.
- Pour sauce over chicken, stir continuously, and let simmer for about 1-2 minutes until thickened.
- Remove from heat and serve over rice or quinoa, topped with steamed broccoli.
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