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Chicken and Broccoli Stir Fry

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This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes!

 

Chicken and Broccoli Stir Fry Recipe | Chicken Stir Fry | Healthy Chicken Recipe | Chicken and Broccoli | Chinese Food

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

There’s nothing better than a quick and easy dinner recipe for when you don’t have a lot of time to cook, and this chicken and broccoli stir fry definitely fits the bill. This dish tastes like something you’d order at a Chinese restaurant, except it’s better for you (and cheaper!).

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

One of my favorite parts about this chicken and broccoli stir fry is the simplicity – just a handful of ingredients combine to make something delicious. You don’t need fancy ingredients to make a good meal, but you do need good quality cookware. Kitchen Fair recently sent me a 10″ fry pan from their Expressions line which I used to make this chicken stir fry. I love that their pans are made in America, dishwasher and oven safe, and that the Eterna® Black Galaxy non-stick coating is non toxic.

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

There are a few things about this pan that make it stand out from other pans that I own. This Kitchen Fair pan is deep, which means it can hold a lot more food than my other pans. It’s also very well made and has a multi-ply design with a stainless steel interior for durability and an aluminum core for even heating. It produced an amazing sear on my meat, the exterior of the chicken was deep golden brown and almost caramelized, exactly the way I like it!

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

For this chicken and broccoli stir fry, the meat and vegetables get cooked in the pan and then a simple sauce is poured over the top. The key ingredient to the sauce is oyster sauce, which can be found in the ethnic aisle of most grocery stores. It adds a complex flavor that really works well with the other components of the dish.

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

I like to start a pot of rice at the same time as I start my chicken stir fry – the rice will be done at the same time as your meat and veggies and you’ll have a complete meal in 30 minutes that the whole family will love!

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad

Kitchen Fair pots and pans can be purchased through distributors, you can find out where the distributors are located here.

My family has already requested that I make this chicken and broccoli stir fry again soon, I think next time I may switch out the mushrooms for carrots to add a little variety – that’s the beauty of this type of dish, it’s so easy to customize to your personal taste!


This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes! ad
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4.75 from 40 votes

Chicken and Broccoli Stir Fry

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!
Course Main
Cuisine Asian
Keyword broccoli stir fry, chicken and broccoli stir fry, chicken stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308kcal
Author Dinner at the Zoo

Ingredients

  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 cup oyster sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • salt and pepper to taste

Instructions

  • Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  • Add the ginger and garlic to the pan and cook for 30 seconds more.
  • Remove the vegetables from the pan; place them on a plate and cover.
  • Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice if desired.

Nutrition

Calories: 308kcal | Carbohydrates: 15g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 796mg | Fiber: 1g | Sugar: 6g

This post is sponsored by Kitchen Fair. Thank you for supporting the brands that make Dinner at the Zoo possible!

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Comments

  3. OMG!!!! TY !!! THIS TASTES JUST LIKE THE CHINESE PLACE DOWN THE STREET!! I USED PEA PODS AND MUSHROOMS!!! WAS TO DIE FOR! TY SOOO MUCH FOR SHARING!!

    Reply

  6. It was good…however the oyster sauce is way to salty for my taste…I will make it again, maybe check the sodium on housin sauce…or use much less of the oyster sauce.

    Reply

  7. I bogeyed on this one, I seemed to have a lot of liquid from cooking the chicken? Poured the sauce mixture in and ended up with soup? We doubled everything because we had almost two pounds of chicken. Can the sauce actually thicken if only cooking for a few minutes?

    Will try again.

    Thank you for the recipe.

    Reply

    • I haven’t experienced a lot of liquid coming from the chicken when I cook it. Was it frozen/thawed chicken? You can add more cornstarch for a thicker sauce.

      Reply

  8. This was great! I didn’t have oyster sauce on hand so I subbed Teriyaki Sauce/Marinade and it was absolutely delicious. Thank you! Easy and quick!

    Reply

  9. Really lovely recipe! Made a few changes here and there and added in a few another veggies too and it came out greattt
    Just wanted to ask for the calories counted does it include rice? Or just the dish? Thank you in advance 🙂

    Reply

  11. Hi Sara,
    Thank you for the recipe. Tried it for dinner tonight for my family and they loved it… although I had it a bit more saucy. Maybe because I cut on the amount of chicken, broccoli and mushroom and had the veggies slightly overcooked. I definitely would give it another try.

    Reply

  12. I cheat and use frozen pre-cooked diced chicken. My boys eat a lot so I use the whole 22 oz bag! There’s still plenty of sauce to coat everything nicely. A favorite around here!

    Reply

  13. I made this last night and my guys loved it! I just talked to my son and asked him if he had any thoughts on tonight’s dinner. He wanted me to make this again tonight. That’s NEVER happened before! That said, I thought the broccoli was a little undercooked and the chicken a little dry/overcooked. How do I fix that?

    Reply

    • You can cook the broccoli a little longer to make it more to your liking! Only thing I can think of with the chicken is maybe cut it into slightly larger pieces so that it won’t cook through quite as quickly while you’re preparing everything else?

      Reply

  14. This was so good! I have terrible luck trying to make any kind of Asian food at home, it’s never quite the same. This was a huge hit with all 4 of my kids. I doubled the recipe to feed six. This sauce could really be used with any mix of protein and vegetables.

    Reply

  15. So good!!! My husband is very picky and he loved it! The only ingredient I didn’t have was the sesame oil. So I heated olive oil and sesame seeds!!

    Reply

  17. I made this and it was a hit! I added bell pepper to the veggie mix and next time I’ll add even more veggies! I doubled the sauce and used a mixture of oyster and hoisin sauce, with a splash of sweet chili sauce to replace the sugar. I used more hoisin sauce than oyster sauce. This was delicious and was a HUGE hit with my boyfriend. i will definitely be making this again.

    Reply

  21. I was thinking of making this for my lunch prep. Does it refrigerate well or is this one better eaten right away?

    Reply

    • The sugar just balances the sauce, it’s a counterpoint to the salt from the oyster sauce and soy sauce. You could use honey or a granulated low calorie sweetener instead.

      Reply

  23. I just found this recipe and it looks super delicious. I couldn’t find any toasted sesame oil so I purchased the pure sasame oil instead. Will that affect the taste of this dish? Thank you.

    Reply

  25. Followed the recipe almost exactly (cooked the chicken first, then the veggies and added snow peas and onions). The prep took a bit longer than posted because I did not use pre-cut veggies. However, the sauce was really easy and very tasty. My friend who does not generally like stir-fry, liked this. Will definitely make again.

    Reply

  27. I was really pleased with how this turned out. I followed your directions exactly as written, & it made for a perfect 1-dish, balanced dinner. Thank you! (I definitely agree a nonstick skillet at med-high heat is best for this dish.)

    Reply

  29. It looks delicious. If someone claims a recipe is healthy I am sure that the recipe’s nutritional values should be provided to clarify.

    Reply

  30. I have always wanted to be able to cook Asian cuisine but I always seem to mess it up somehow.. I have tried so many different stir fry recipes and this is by far the best one yet!! My chix was a little over done but that was my fault. I will definetly be adding this to my recipe book:)

    Reply

  32. Instead of switching out the fresh mushrooms for carrots, why can’t you just add both? I always say… “the more, the merrier” 🙂

    Reply

  35. Very good idea, thank you.
    Though I prefer to skip the sugar (in the ready made sauces), so I used all natural products to flavour the oils with, like lemon grass, garlic, lime juice, Kurkuma and other spices and cook the meat and veggies in the spiced oil. It came out really delicious.

    Reply

  36. It was really good but a little sweet because I added the hoisin sauce and the sugar. Next time I know not to add the extra sugar. Thank you for the recipe!

    Reply

  39. I am making tonight and I am going to try mushroom sauce instead of oyster sauce, my family is not fans of the oyster sauce, I will let you know how it comes out. I was able to get the mushroom sauce through Amazon, but am sure you can get at any Asian market.

    Reply

  40. Hi I got fish sauce instead oyster sauce, will that basically be the same thing? Should I add a little bit more sugar so it’s sweet or ????

    Reply

    • Fish sauce is not exactly the same as oyster sauce, but you could try it to see how it comes out. Hoisin sauce is probably a better substitute for oyster sauce. But oyster sauce is not sweet at all, so you wouldn’t need to add sugar to the fish sauce.

      Reply

  41. Made your recipe tonight for dinner……..it was a hit! The only thing I left out were the mushrooms. I’ll use them next time.

    Reply

  42. Would I be able to toss some noodles in with this? Should I double the sauce measurements or would there be enough? Looks delish

    Reply

  43. This was incredible! I have tried dozens of these types of recipes and they have been okay, but this was a hit! It’s going in my forever recipes book for sure.

    I used zucchini, red bell pepper and onion instead of broccoli to clean out my fridge and along with the mushrooms it was just so scrumptious.

    Thank You!

    Reply

  44. I am allergic to ginger- is it absolutely necessary for the recipe or can I leave it out?? I want to make this recipe it sounds delicious!!!

    Reply

  45. Absolutely delicious. Definitely will be a regular dinner here. Family amazed that we could have a dish this good that wasn’t from a Chinese restaurant!

    Reply

  46. I really hoped this would turn out for us. I followed the recipe exactly. I prepared all the steps in advance so that I would not have to waste time with steps that would mess up the cooking times. I got all the sauce items together before cooking, had the ginger and garlic chopped and ready to go. Perhaps one of the problems was that I didn’t really know what “medium” or “high” heat for this recipe translated to my stove. I cooked everything according to the times specified in the recipe, using a timer, but everything was over cooked. The mushrooms were shriveled and I recognizable and the sauce was so concentrated that the entire dish was way too salty. I did not use a nonstick skillet so the chicken stuck to the pan and was incredibly dry. I may try this again using lower temperatures and a nonstick pan.

    I also need to use up the ingredients I purchased specifically for this recipe.

    Any suggestions about what might have gone wrong?

    Reply

    • I’m so sorry that this didn’t work out for you. It sounds like it really was an issue with your temperatures. On my current stove beside the knobs it actually says low, med low, med, med high, etc. and on the stove in my previous house it had numbers 1-10 to determine the heat level, so for me a 5 was medium heat for example. If you’d like to try again here are a few suggestions: 1. Use a non stick pan or add more oil to a regular pan so that there’s a thin layer covering the bottom. 2. For your particular stove you should reduce the cook times, it sounds like maybe even as much as cutting the cook time in half. You can cut into a piece of chicken to make sure it’s cooked through, and it’s totally fine to cook the vegetables to your preferred level of doneness, whether that be more or less time than I described. I hope that helps.

      Reply

  47. Just finished dinner and it was a success with the family! I subbed out mushrooms for yellow & red peppers and baby corn for my youngest emerging foodie! Thank you for sharing this easy and healthy dinner recipe.

    Reply

    • Hi, I have minced ginger and minced garlic listed, but I don’t see garlic in there a second time!

      Reply

  51. No seafood allergies but the oyster sauce intimidates/scares me. Any folliw up on the difference in flavor if you substitute hoisin sauce. Neither one inmy kitchen so maybe I am being irrational! 🙂

    Reply

    • Hoisin sauce tends to be a bit sweeter so you might want to start by omitting the sugar and then adding it later if you think it needs it. I think it would be delicious with hoisin sauce too!

      Reply

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