This Easy Chicken Broccoli Stir Fry is a quick, healthy, and delicious weeknight dinner. Tender chicken, crisp broccoli, and a glossy, flavorful sauce make this easy chicken broccoli stir fry taste better than takeout. Ready in just 20 minutes, it’s perfect for busy nights or meal prep.
Recipe Highlights
- Fast & Easy: A 20-minute chicken broccoli recipe ideal for weeknights.
- Tender Chicken: Thinly sliced chicken cooks quickly, staying juicy in this stir-fry.
- Perfect Broccoli Texture: Crisp-tender broccoli for a standout dinner recipe.
- Better Than Takeout: Savory, slightly sweet sauce makes this homemade chicken and broccoli irresistible.
- Flexible & Family-Friendly: Serve with rice, noodles, or cauliflower rice.
- Simple Ingredients: Uses pantry staples and minimal prep — anyone can make this easy chicken and broccoli stir-fry at home.
The truth of the matter is, the first time I ate chicken and broccoli at a Chinese buffet, I became addicted to it. The broccoli still maintained its bright green color, the tender chicken was irresistible, and the sauce was irresistible. I had to try making it after googling it, just like this chicken stir fry with veggies.
I tried to make chicken stir-fry at home, but it turned out soggy and bland. After a lot of trial and error, I finally mastered this easy chicken and broccoli stir-fry that keeps the chicken tender and the broccoli crisp every time. Now it’s a go-to dinner in my kitchen, and my family always asks for seconds! This recipe shares that secret. Asian food lover? These black pepper chicken and Yakisoba noodles are so tasty.
Why You'll Love This Recipe
- Fast & Stress-Free: Ready in just 20 minutes, this easy chicken and broccoli stir-fry is perfect for busy weeknights or last-minute dinners.
- Tender, Juicy Chicken Every Time: Thinly sliced chicken cooks quickly, staying juicy and flavorful in every bite.
- Customizable for Your Taste: Spice it up with chili flakes, add extra veggies, or make it gluten-free — a versatile chicken stir fry with broccoli everyone can enjoy.
- Crisp-Tender Broccoli: No soggy vegetables here! The broccoli stays bright green, crunchy, and satisfying, making it one of the best dinner broccoli recipes.
Jump to:
Ingredients Used
- Chicken Breast or Thighs: Thinly sliced chicken cooks quickly and stays juicy. Thighs are slightly more flavorful, while the breast is leaner.
- Broccoli Florets: Crisp, green, and packed with nutrients. Broccoli is essential in any chicken broccoli stir-fry, adding texture and color.
- Fresh Garlic and Onion
- Dark and light soy sauce
- Oyster Sauce
- Cornstarch (omitted in the photo, was sitting somewhere in the kitchen lol)
- Chinese cooking wine
- Salt and Blackpepper
Substitutions and Variations
- Protein Swap: Tofu (vegetarian), shrimp, beef, or pork work well in this easy chicken-and-broccoli stir-fry.
- Veggie Swap: Add bell peppers, snap peas, carrots, mushrooms, or bok choy.
- Sauce Adjustments: Omit the oyster sauce in the vegetarian version, or add chili flakes for extra spice.
How To Make Chicken and Broccoli Stir Fry
- Prep the chicken: Thinly slice the chicken against the grain, then season with salt, black pepper, and dark soy sauce in a bowl.
- Blanche Broccoli: Add boiling water to the broccoli florets for 1–2 minutes, until bright green, then immediately plunge into ice water to stop cooking. Drain well before adding to the stir fry for crisp-tender broccoli.
- Make the stir-fry sauce: Whisk together light and dark soy sauces, oyster sauce, cornstarch, broth, Chinese cooking wine, and chili sauce or flakes.
- Cook Chicken: Heat 2 tablespoon of oil over medium-high heat, and sear the chicken for 3–4 min, until browned. Remove from the pan.
- Add more oil if needed and sauté the garlic and onion till fragrant. Stir-fry the broccoli for 2–3 min, until crisp-tender.
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- Return the chicken and stir-fry sauce to the pan and cook until thickened. Serve over rice.
- Allow to simmer until it thickens.
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Recipe Tips
- Slice Chicken Thinly: Cut against the grain for tender chicken stir-fry every time.
- Pat the Chicken Dry: Ensures a proper sear and prevents a watery sauce.
- High-heat cooking: keeps broccoli crisp-tender and chicken juicy.
- Prep Ingredients First: Stir-fry moves fast — have chicken, sauce, and veggies ready.
- Blanch Broccoli: Optional step for extra crispness and vibrant color.
- Adjust Sauce Consistency: Add more cornstarch to thicken or broth to thin.
- Don’t Overcrowd Pan: Cook in batches if needed to maintain proper sear.
Top Tip
Cook the chicken and broccoli in small batches over high heat to keep the chicken tender and the broccoli crisp-tender. This ensures restaurant-quality results every time.
Recipe FAQS
Yes! Frozen broccoli works well. Stir-fry for a few more minutes to remove excess water. Perfect for a quick chicken stir-fry dinner.
Chicken breast or thighs, sliced thin against the grain, are ideal for a tender chicken stir-fry. Thighs are juicier, breasts are leaner.
Yes. Swap soy sauce for tamari and use a vegetarian oyster sauce. This keeps it a healthy chicken stir-fry recipe.
Store in an airtight container in the fridge for 3–4 days. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating
Gently reheat in a skillet over medium heat with a splash of water or broth. This keeps your chicken stir fry with broccoli crisp-tender.
More Asian Recipes to Try
Looking for other recipes like this? Try these:
If you tried these Chicken and brocolli stir fry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Equipment
- Strainer
- Bowl
Ingredients
For the Chicken
- 1 lb Boneless, skineless chicken breast
- 1 tablespoon Dark Soy sauce or soy sauce
- ½ teaspoon Salt and pepper to taste
For the Slurry
- 1 cup Water or broth
- 2 tablespoon Oyster sauce
- 1 tablespoon Soy Sauce
- 2 tablespoon Chinese cooking wine optional
- 1 tablespoon Dark Soy Sauce
- 2 teaspoon Chili sauce or flakes
For the Stir Fry
- 3 cups Broccoli florets
- 1 medium Onion
- 3 Garlic Cloves minced
- Pinch Salt and Blackpepper to taste optional
- Cooking oil
Instructions
- In a bowl combine the chicken, dark soy sauce, salt and pepper. Marinate for 5-10 minutes.1 lb Boneless, skineless chicken breast, ½ teaspoon Salt and pepper to taste, 1 tablespoon Dark Soy sauce
- Add boiling water to the broccoli floret and let this sit for 30 seconds or 1 minute. The water should cover the broccoli. When it has the vibrant green colour, drain the water and add ice cold water to it to lock in the green colour and stop the cooking process. Drain and set aside.3 cups Broccoli florets
- Whisk light and dark soy sauce, oyster sauce, cornstarch, broth, Chinese cooking wine, oyster sauce, and chili sauce or flakes.1 cup Water or broth, 2 tablespoon Oyster sauce, 1 tablespoon Soy Sauce, 2 tablespoon Chinese cooking wine, 1 tablespoon Dark Soy Sauce, 2 teaspoon Chili sauce or flakes
- To a wok or pot, heat 2 tablespoon oil on high, sear chicken 3–4 min until browned. Remove from pan.
- Add more oil if needed and sauté the garlic, and onion till fragrant. Stir-fry broccoli 2–3 min until crisp-tender.1 medium Onion, 3 Garlic Cloves
- Return chicken to pan, pour in sauce, stir until thickened and coated. Adjust taste with salt and blackpepper if needed.
- Serve over rice, noodles, or cauliflower rice.
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