This chicken and broccoli stir fry smells amazing the moment it hits the hot pan, with bright broccoli florets and golden chicken swimming in a light glossy sauce that begs you to spoon it over rice right away.
I love making this on busy weeknights when I want something healthy, comforting, and fast, and it is perfect for an easy dinner with leftovers that reheat beautifully for lunch the next day.
SaveOne pan, minimal cleanup, and endless room to tweak the vegetables or sauce to match your tastes, making it my go to when I need a simple yet impressive dinner.
Chicken And Broccoli Stir Fry Recipe
Ingredients
Main ingredients
Optional add ins and toppings
Instructions
- Prep the chicken and sauce
Pat the chicken pieces dry with paper towels, season lightly with salt and pepper, and place in a bowl. In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, garlic, and ginger until smooth; set aside.
- Heat the pan and sear the chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and sear without crowding the pan, stirring occasionally, until lightly browned and just cooked through, about 5 to 7 minutes. Transfer chicken to a clean plate.
- Cook the broccoli
Add the remaining tablespoon of oil to the same pan, then add the broccoli florets and a pinch of salt. Stir fry, tossing frequently, until the broccoli is bright green and tender crisp with slightly charred edges, about 4 to 6 minutes. If using harder vegetables like carrots or bell pepper, add them first for a minute or two before the broccoli.
- Return chicken to the pan
Pour the sauce mixture into the pan, letting it bubble and simmer for 30 seconds to thicken slightly. Return the chicken and any juices to the pan, along with any accumulated juices, and toss to coat everything evenly in the glossy sauce.
- Simmer until saucy
Let the mixture simmer for 2 to 3 minutes, stirring occasionally, until the sauce clings to the chicken and broccoli and the flavors meld. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in, cooking until clear.
- Finish with aromatics
Remove the pan from heat. Stir in sliced green onions or a squeeze of lemon juice if using, and taste for seasoning; add a pinch more salt or pepper if needed.
- Prepare the base
While the stir fry finishes, warm your cooked rice or cook noodles according to package instructions. Divide the rice or noodles among bowls.
- Assemble and serve
Spoon the hot chicken and broccoli mixture over the rice or noodles, drizzle with extra sesame oil if desired, and sprinkle with sesame seeds and extra green onions for texture and visual appeal.
Substitutions and variations
- Use chicken breast instead of thighs if you prefer, and slice it thinly against the grain to keep it tender.
- Swap broccoli for cauliflower florets or a mix of broccoli and carrots for more color.
- Replace oyster sauce with soy sauce and a teaspoon of sugar for a vegetarian version.
- Use low sodium soy sauce and skip added salt if you are watching your sodium intake.
- Finish with a squeeze of lime or lemon juice for a bright, fresh note.
Chloe's tips
- Cut chicken against the grain for the most tender bites.
- Dry the broccoli well before cooking so the pan stays hot and you get a nice sear.
- Use a well ventilated kitchen or turn on the fan, because this stir fry can create a fragrant, steamy pan.
- If the sauce reduces too quickly, add a splash of chicken broth or water to loosen it.
- Double the sauce ingredients if you love a saucy stir fry and want extra for dipping.
How to store it
- Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot skillet or microwave until piping hot, adding a splash of broth or water to refresh the sauce.
Serving suggestions
Serve this vibrant stir fry over steamed rice or noodles, and dress it up with sesame seeds and green onions for restaurant quality results at home.
- Steamed jasmine or basmati rice
- Chilled noodles for a lighter option
- Extra sesame seeds and sliced green onions for garnish
- A wedge of lime for a bright finish
Frequently asked questions
Can I use frozen broccoli in this recipe?
Yes, use frozen broccoli straight from the bag. Thaw and pat dry, or add it a minute or two longer into cooking so excess moisture evaporates and you still get that tender crisp texture.
How do I keep the chicken from getting tough?
Avoid overcooking, cut against the grain, and sear without crowding the pan. If using breast, slice thinly and consider a quick marinate with a teaspoon of oil and cornstarch for extra tenderness.
Can I make this recipe gluten free?
Yes, use tamari or a certified gluten free soy sauce and verify that your oyster sauce is gluten free or choose a vegetarian gluten free alternative.
What can I do if the sauce is too salty?
Dilute with a splash of low sodium chicken broth or water, add a little honey or maple syrup to balance, and finish with a squeeze of lemon to lift the flavors.
Let's get cooking!
This quick chicken and broccoli stir fry is weeknight friendly, packed with tender chicken and crisp tender broccoli in a glossy savory sauce, proving that a healthy dinner can be simple, fast, and absolutely delicious.
