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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!
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!).
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.
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!
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.
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!
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!
Chicken and Broccoli Stir Fry
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.
Things You’ll Need (or Want!)
One word..YUM! I could eat this kind of meal every day!
Love a good stir-fry and this is perfect! Everyone in my family loves these flavours 🙂
The glaze on that chicken is to die for! I need a new skillet for stir fry, and it’s important to me that it be deep — don’t want my food flying all over the kitchen while I’m tossing it 🙂
I used my wok. Doesnt let things fly.
Wow….
Yeah that’s why a wok is used
Pinning this right now because I would LOVE it! I literally love anything with mudrooms, broccoli and chicken!
I love Stir-fry quick and easy, perfect for busy days!
Your pictures look beautiful that chicken looks mouthwatering must try soon =)
Awesome looking dish with that glaze and vegetables!
My family loves chicken and broccoli so I’m certain this would be a hit too! Perfect and delicious combination of health and taste!
Hi Sara, love stir-frys and this looks delicious. Quick and easy, perfect for week night dinners.
I love your pictures!! I could eat a chicken + broccoli stir fry every single day if it looked like this!
This is just beautiful! Who could say no to this amazing pan of chicken and broccoli. Your photos are outstanding and I’m drooling over my keyboard – seriously wonderful dish.
I just love stir fry dishes like this with chicken and vegetables!
I’m with Rebecca. I could eat this every night for dinner. Quick, easy and healthy is everyone’s dream, lol.
I have a seafood allergy.. Any substitute recommendations for the oyster sauce???
They do make a vegetarian oyster sauce which has no seafood in it, otherwise hoisin sauce would be a good substitute and you should be able to find that at most grocery stores!
are fish sauce and oyster sauce the same?
No they’re not. Fish sauce is used in Thai and Vietnamese cooking and has a different flavor than oyster sauce. If you can’t find oyster sauce, you can use hoisin sauce instead.
I made it tonight without it, only because it’s not something I had on hand. It was delicious!
Perhaps Hoisin Sauce?
Hoisin sauce would work but it’s a little sweeter than oyster sauce so it’s not exactly the same flavor.
Hi…I was wondering the same! My daughter is allergic to shellfish, so I’m
Assuming Oyster Sauce would be a No No! Maybe the Hoison Sauce would work!
Hoisin sauce will work!
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! 🙂
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!
Oyster sauce used to scare me too but it’s really mild and totally delicious!
I don’t like oysters but the oyster sauce doesn’t taste anything like them…..so give it a try!
Minced Garlic is listed twice. Is there an error?
Hi, I have minced ginger and minced garlic listed, but I don’t see garlic in there a second time!
/Thanks for sharing this receipe love a stir fry…
Very good, however I added shivered almonds and pineapple chunks.
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.
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?
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.
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!
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!!!
You can definitely leave it out!
Can’t believe such a stupid question – how would it hurt if you left it out? It’s not a cake – it’s a stir fry! Leave out the chicken if you want!
That was rude! Ginger can sometimes leave a huge difference. She was just asking ????
Gesh
Simple question. I am sure that she was just wanting to know. Rude rude rude
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!
So glad to hear you loved it!
Would I be able to toss some noodles in with this? Should I double the sauce measurements or would there be enough? Looks delish
I think there would definitely be enough sauce to lightly coat noodles!
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.
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 ????
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.
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.
I hope you enjoyed it!
WOW!!!! My family and I enjoyed so much, this will now become a regular weeknight meal in our home, Thank you Sara.
Really nice! The kids love it as well. I serve it with rice.
My whole family loved it!
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!
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.
OMG I did it. It was a winner. The hubster and guest loved it. Wanted to post a pic but technically challenged☺️
Hi, I only have ground ginger. Could I submit for fresh?
I would just omit the ginger, it’ll still be good with just the garlic!
Instead of switching out the fresh mushrooms for carrots, why can’t you just add both? I always say… “the more, the merrier” 🙂
You can definitely add more veggies!
My kid had 2nds ( need I say more?)
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:)
It looks delicious. If someone claims a recipe is healthy I am sure that the recipe’s nutritional values should be provided to clarify.
Hi Colleen, I am in the process of adding nutritional information to all my recipes, but I have 250 recipes on this site so it’s taking some time. I just added a nutrition label to this one, just for you!
What is the serving size for nutrition guide listed?
It’s for 1 1/2 cups!
Omg tried this recipe with my daughter and it came out delicious she loved it so did I.
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.)
Could you omit the corn starch? I don’t have any on hand!
You can, the sauce will be thinner but otherwise tastes the same!
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.
does anyone know what the serving size is?
About 1 1/2 cups
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.
That should be fine!
This looked good until I saw the sugar. Why add it? Otherwise, I will try it without it.
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.
I was thinking of making this for my lunch prep. Does it refrigerate well or is this one better eaten right away?
It stays good for 3 days in the fridge!
I made this last night. It was easy and delicious! This recipe is a keeper.
A serving size would that be 1 cup , plz let me know
Thank You Betty
It’s approximately 1.5 cups!
I can’t find oyster sauce. Can’t I substitute or leave it out?
You can use hoisin sauce instead!
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.
Had to switch up the veggies to use what I hadn but I really enjoyed this recipe. Thanks!
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!!