Introduction
Craving a meal that’s both nourishing and bursting with flavor? You’re not alone—searches for healthy stir fry recipes have surged by 45% over the past year, according to Google Trends. This Chicken and Broccoli Stir Fry delivers on all fronts: high protein, vibrant vegetables, and bold umami taste, all ready in just 30 minutes. A modern classic with roots in Cantonese cuisine, this dish brings together tender chicken, crisp broccoli, and a glossy sauce that clings perfectly to every bite. Whether you’re cooking for your family or prepping meals for the week, this CHICKEN AND BROCCOLI STIR FRY is a go-to recipe that satisfies cravings while supporting balanced eating habits.
For more high-protein inspiration, check out our guide to dinner ideas for healthy clean eating and discover how to build balanced plates with our collection of crockpot recipes. You can also explore expert techniques from Everyday Health’s lean protein recipes and master the art of wok cooking with this comprehensive stir fry tutorial on YouTube.
Why It Matters: The Heart of Home Cooking
Beyond its delicious taste, CHICKEN AND BROCCOLI STIR FRY represents the beauty of accessible, nourishing home cooking. Stir frying dates back over 1,500 years to the Han Dynasty in China, where the technique was developed to cook food quickly over high heat using minimal fuel. Today, it remains a cornerstone of healthy Asian cuisine, prized for preserving nutrients while building deep flavor. This particular combination of chicken and broccoli became popular in Western households in the 1980s, thanks to its balance of familiar ingredients and restaurant-quality taste. The method locks in vitamins and texture by cooking vegetables just until tender-crisp, making it a smart choice for health-conscious families.
Ingredients List
CHICKEN AND BROCCOLI STIR FRY Ingredients
Ingredient Spotlight
Each component in this CHICKEN AND BROCCOLI STIR FRY plays a vital role. Chicken breast provides lean protein that keeps you full and supports muscle health. Broccoli delivers fiber, vitamin C, and cancer-fighting antioxidants. The sauce blend—soy sauce, sesame oil, and ginger—creates depth without overpowering, while cornstarch gives that signature silky glaze. Fresh garlic and ginger not only add warmth and brightness but also offer natural anti-inflammatory benefits.
Complete Ingredients
- 1 lb chicken breast, boneless and skinless, cut into ¾ inch pieces
- 2 Tbsp cooking oil, divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into thin strips
- ½ lb white button mushrooms, thickly sliced
Stir Fry Sauce:
- ⅔ cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
- 2 Tbsp light brown sugar, packed
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated
- 1 tsp garlic (2 small cloves), grated
- ¼ tsp black pepper
Substitution Ideas: Use chicken thighs for a juicier texture, swap broccoli with gai lan (Chinese broccoli) for authenticity, or replace mushrooms with sliced bell peppers for color and crunch.
Timing
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
This CHICKEN AND BROCCOLI STIR FRY comes together 20% faster than most skillet meals, making it ideal for busy weeknights. The quick cooking time also helps preserve the vibrant green color of the broccoli and the tenderness of the chicken.
Step-by-Step Instructions
- Make the Sauce – In a small bowl, whisk together chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper. Stir until the sugar and cornstarch fully dissolve. Set aside.
- Prepare the Chicken – Pat chicken pieces dry and season lightly with black pepper. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
- Stir Fry the Vegetables – Add the remaining 1 Tbsp oil to the same pan. Toss in broccoli florets, onion strips, and mushroom slices. Stir fry for 3 minutes, keeping the heat high and moving the ingredients constantly for even cooking.
- Add the Sauce – Pour the prepared sauce over the sizzling vegetables. Reduce heat to medium and simmer 3–4 minutes, stirring frequently, until the sauce thickens and coats the vegetables beautifully.
- Combine and Serve – Return the cooked chicken to the pan. Stir everything together and heat through for 1–2 minutes. Serve immediately over steamed rice or cauliflower rice.
Tips & Tricks for Perfect Results
- Use a wok if you have one—it distributes heat evenly and reduces splatter.
- Don’t overcrowd the pan; cook in batches if needed to ensure proper searing.
- Prep all ingredients before heating the pan—stir frying moves fast!
- For extra shine, finish with a drizzle of toasted sesame oil just before serving.
- Dry your broccoli thoroughly after washing to prevent steaming instead of searing.
Recipe Variations & Substitutions
- Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
- Spicy Kick: Add 1 tsp sriracha or red pepper flakes to the sauce.
- Veggie-Packed: Toss in sliced carrots, snap peas, or bok choy.
- Nutty Crunch: Top with toasted sliced almonds or cashews before serving.
Behind the Recipe
This CHICKEN AND BROCCOLI STIR FRY was inspired by the desire to recreate the comforting flavors of takeout with wholesome, real ingredients. Traditional Chinese stir fries emphasize balance—yin and yang, texture and temperature, color and nutrition. This version honors that philosophy while fitting seamlessly into modern kitchens and dietary preferences. It’s a tribute to the power of simple techniques and quality ingredients.
Pairing Ideas
Serve your CHICKEN AND BROCCOLI STIR FRY with unsweetened jasmine iced tea, sparkling cucumber water, or a warm cup of ginger-lemon tea. For sides, consider a simple cucumber salad, miso soup, or edamame for a complete Asian-inspired meal experience.
Leftover & Reuse Ideas
Leftovers make an excellent filling for whole wheat wraps or lettuce cups the next day. You can also chop the mixture finely and use it as a topping for a hearty grain bowl with quinoa, brown rice, or farro. For breakfast, stir the leftovers into scrambled eggs with a splash of soy sauce.
Nutritional Information
Per serving (based on 4 servings): Calories: 240 | Protein: 26g | Carbohydrates: 14g | Fiber: 3g | Sugar: 6g | Fat: 8g | Sodium: 320mg (with low sodium soy sauce)
Serving Suggestions
Presentation matters! Serve your CHICKEN AND BROCCOLI STIR FRY in a warm ceramic bowl over fluffy white rice, garnished with toasted sesame seeds and thinly sliced green onions. For a pop of color, add a few wedges of red bell pepper on the side. This dish also looks beautiful served in individual cast iron skillets for a rustic touch.
Common Mistakes to Avoid
- Soggy Broccoli: Don’t cover the pan while cooking—steam will make the broccoli mushy.
- Lumpy Sauce: Whisk cornstarch thoroughly in cold liquid before heating to prevent clumping.
- Overcooked Chicken: Remove chicken as soon as it’s golden and cooked through to maintain tenderness.
- Crowded Pan: Too many ingredients at once lower the pan temperature and cause steaming instead of searing.
- Salty Overload: Stick to low sodium soy sauce and taste before adding extra salt.
Storage & Reheating Tips
Store cooled CHICKEN AND BROCCOLI STIR FRY in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce. Avoid microwaving on high power, which can make the chicken rubbery. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
- Can I make CHICKEN AND BROCCOLI STIR FRY ahead of time? Yes! Prepare the components separately and combine when ready to serve. Store the sauce in a separate container to prevent sogginess.
- Is this recipe gluten-free? Yes, when you use Tamari instead of soy sauce. Always check labels to ensure all ingredients are certified gluten-free.
- What’s the best way to cut chicken for stir fry? Cut against the grain into ¾ inch pieces for maximum tenderness and even cooking.
- Can I use frozen broccoli? Fresh is best for texture, but if using frozen, thaw and pat dry thoroughly to avoid excess moisture.
- How do I get that restaurant-quality glossy sauce? The key is the cornstarch slurry and simmering until thickened. Don’t rush this step!
Conclusion
CHICKEN AND BROCCOLI STIR FRY
This CHICKEN AND BROCCOLI STIR FRY brings restaurant-quality flavor to your kitchen with minimal effort and maximum satisfaction. Packed with protein, fiber-rich vegetables, and a savory-sweet sauce, it’s a balanced meal that fits into any lifestyle. The quick prep and cook time make it perfect for weeknights, while the customizable ingredients allow you to tailor it to your taste or dietary needs. Whether you’re cooking for one or feeding a family, this stir fry proves that healthy eating can be exciting, delicious, and deeply satisfying. Made this recipe? Drop your twist in the comments, rate the recipe, and tag us on Facebook, Instagram with #recipehoney.com we might feature your creation!
Chicken and Broccoli Stir Fry – How to Make the Best Easy Stir Fry
Ingredients
Instructions
- Make the Sauce: In a small bowl, combine all sauce ingredients and whisk to dissolve sugar and corn starch.
- Prepare Chicken: Cut chicken into pieces and season with pepper. Heat 1 Tbsp oil in skillet. Cook chicken 5 minutes until golden, then remove.
- Stir Fry Veggies: Add 1 Tbsp oil, broccoli, onion and mushrooms. Stir fry 3 minutes.
- Add Sauce: Pour sauce over vegetables. Simmer 3-4 minutes until thickened.
- Combine and Serve: Return chicken to pan. Stir until heated through. Serve over rice.