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 good stir fry, I always make honey garlic chicken stir fry, teriyaki shrimp and this easy chicken and broccoli dish.
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!).
How do you make chicken and broccoli stir fry?
This recipe starts with broccoli and mushrooms, which are sauteed to tender perfection along with some garlic and ginger. After the veggies are cooked through, the chicken goes into the pan to brown. The final step is an easy sauce which gets poured over the chicken and vegetables to simmer. Add some steamed rice on the side and dinner is served!
HOW DO YOU COOK CHICKEN FOR STIR FRY?
The best way to cook chicken for stir fry is to season it with salt and pepper, then sear it in oil in a hot pan until browned and cooked through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam instead of brown.
WHAT KIND OF SAUCE DO YOU PUT IN A STIR FRY?
Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables. This recipe calls for oyster sauce, which is a salty Asian sauce that can be found in the ethnic aisle of most grocery stores. If you can’t find oyster sauce or prefer not to use it, you can substitute hoisin sauce.
Tips for chicken and broccoli stir fry
- 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.
- Not a fan of mushrooms? You can add more broccoli instead, or try some sliced carrots.
- This recipe can easily be doubled and is a great meal prep option.
- For a different flavor, you can use shrimp or even thinly sliced flank steak instead of the chicken.
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 bell peppers to add a little variety – that’s the beauty of this type of dish, it’s so easy to customize to your personal taste!
More great Asian food recipes
Chicken and Broccoli Stir Fry Video
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.
Nutrition
This post is sponsored by Kitchen Fair. Thank you for supporting the brands that make Dinner at the Zoo possible! This post was originally published on April 20, 2016 and was updated on March 26, 2019 with new content.
Tiffany says
I appreciate the jump to recipe button! So helpful!
Sophie says
I made it for dinner today and it was a hit with the whole family! The sauce was so good. I didn’t have any mushrooms or ginger so I omitted those, but I added a small onion and some summer squash. I also added a dash of honey for some extra sweetness.
Joan Bartley says
Very tasty.. I added carrots and omitted the oyster sauce since that’s not something I have home. Kicked it up with some crushed red pepper flake. Very good! Thankyou!!
Amanda Martin says
Instead of sugar can I use truvia and a sub for the cornstarch ?
Sara says
That should work!
Patti says
Great recipe! I use the technique and the sauce for a multitude of stir fry options. Tonight it was shrimp and scallops with snow peas, zucchini, and water chestnuts because that is what I had on hand. Served over cauliflower rice and it was delicious! Hubby raved over it.
ali scornaienchi says
fantastic recipe for my very picky family!!
Caroline says
What is the serving size?
Sara says
1 1/2 cups
Tricia says
My family and I love this recipe. Tastes better than what you get at a restaurant. Definitely a keeper!
Eva says
I cooked this recipe for my husband’s lunch and he loves it. He wants me to cook it everyday lol thanks for the amazing recipe
Brenda Austin says
This recipe is a hit for even my grandchildren. It is also so versatile. Can add or exchange many things for a variety of colors and flavor. Very easy to follow and nice presentation every time.
Jennifer says
What can you use to substitute Clam sauce ( allergic to shell fish.)and if you don’t have sesame oil can you substitute Olive oil.
Sara says
You can use hoisin sauce instead of oyster sauce!
Jordan Hansen says
Yum! Stir fry is my favorite. Can’t wait to try this recipe.
Lucia says
I make this dish all the time when i meal prep for work. I double the sauce recipe as i like extra sauce to mix in with the rice. It’s tasty and very easy to make.
Brigitte Colmenares says
Just did this and is amazing!!! Easy and fast, hoping everyone loves it
Londa says
Great tasty dish!
sheenam | thetwincookingproject says
Briliiant recipe. I am a huge fan of both broccoli and chicken. Definitely trying this.
Sandra says
What is the serving size with the nutrition info? Thanks
Sara says
1 1/2 cups!
Sandra says
Thanks!!
Porsha carr says
This looks so flavorful. My oldest loves chicken and broccoli especially from Panda Express. But this looks way more fulfilling!
Jacque Hooper says
I am such a fan of anything with mushrooms! And it’s quick too which, is great for our household! Excited to try this one night this week!
artchee says
I like stir-fried vegetables. Chicken with broccoli is a good mix as well. I’ll try your recipe. :0)