This chicken and broccoli stir-fry is even better than takeout! Tender chicken and crisp broccoli florets are tossed in a savory sauce with an irresistible flavor.
The best part? This stir-fry comes together in under 30 minutes.
I like to serve it over steamed rice for an easy weeknight dinner. Plus, it uses a few staple ingredients you probably already have in your kitchen.
Skip ordering out and make this chicken and broccoli stir-fry at home instead. I promise it’ll have you coming back for seconds!
Why You’ll Love This Chicken and Broccoli Stir-Fry
Quick and Easy: Ready in just 20 minutes, this stir-fry is perfect for busy weeknights when you need a quick meal.
Budget-Friendly: This stir fry is easy on the wallet without sacrificing flavor.
Minimal Cleanup: Everything cooks together in a single skillet or wok for minimal cleanup, so you have fewer dishes.
Crowd-Pleaser: With its savory sauce, tender chicken, and crisp-tender broccoli, this classic combination appeals to everyone.
Ingredients
- Chicken Breasts: I cut them into bite-sized pieces for quick cooking.
- Broccoli Florets: They add texture and nutrition to the dish.
- Vegetable Oil: It’s a high smoke point oil perfect for stir-frying at high heat.
- Garlic and Ginger: They add depth and authentic Asian flavor to the dish.
- Salt and Pepper: The classic seasoning combo enhances the natural flavors of the chicken.
- Sauce: It’s made with chicken broth, oyster sauce, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch.
- Sesame Seeds and Sliced Green Onions: For the perfect finishing touch and a pop of color.
How to Make Chicken and Broccoli Stir-Fry
Making this stir-fry is almost as easy as ordering takeout online!
1. Prepare the sauce. In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, rice vinegar, brown sugar, sesame oil, and cornstarch. Set aside.
2. Cook the chicken. Season the chicken with salt and pepper. Heat 1 tbsp oil and cook chicken until browned, about 3-4 minutes per side. Transfer to a plate.
3. Stir-fry the veggies. Add the remaining 1 tbsp oil to the skillet. Add the broccoli and stir-fry for 2-3 minutes. Add the garlic and ginger; cook for 30 seconds.
4. Add the sauce. Pour in the sauce mixture and bring to a simmer. Let it thicken for 1-2 minutes. Add the chicken back and toss to coat.
5. Serve. Remove from the heat and serve hot over steamed rice. Garnish with sesame seeds and green onions.
Tips For the Best Chicken and Broccoli Stir-Fry
These tips will make your stir-fry totally irresistible.
- Get a step ahead. Cut and measure out all ingredients before starting to cook for a smooth stir-fry process.
- Keep things even. Slice the chicken and chop the broccoli into even, bite-sized pieces for quick, even cooking.
- The hotter, the better. Heat your wok or skillet until very hot before adding the oil to enable quick searing.
- Work some batch bliss. Cook the chicken in a single layer in batches to avoid overcrowding the pan.
- Have fun with variations. Add other vegetables like bell peppers, carrots, mushrooms, or baby corn. Or, use shrimp, beef, or tofu instead of chicken.
How to Store
This recipe is great for meal prep! Here’s how to store it.
To Store: Refrigerate the stir-fry in an air-tight container for up to 4 days.
To Reheat: Reheat the stir-fry in a skillet or microwave until piping hot, stirring occasionally. This ensures even heating and prevents overcooking.
I don’t recommend freezing, as the broccoli will become mushy and lose its texture upon thawing. The chicken will also become dry and tough after freezing and reheating.
More Easy Chicken Dinners
Garlic Butter Chicken Bites
Lemon Chicken Orzo Soup
BBQ Chicken Sliders
Crockpot Mississippi Chicken
Chicken and Broccoli Stir-Fry
4
servings10
minutes20
357
kcalThis chicken and broccoli stir-fry is so easy to make at home! In just 30 minutes, you’ll have a delicious, takeout-worthy meal.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 lb broccoli florets
2 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp ginger, minced
1/2 cup low-sodium chicken broth
1/4 cup oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp cornstarch
Salt and pepper to taste
Sesame seeds and sliced green onions for garnish
Instructions
- In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch. Set aside.
- Season the chicken pieces with salt and pepper. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned, about 3-4 minutes per side. Transfer to a plate.
- Add the remaining 1 tbsp oil to the same skillet. Add the broccoli and stir fry for 2-3 minutes until bright green and crisp-tender. Add the garlic and ginger and cook for 30 seconds more until fragrant.
- Pour in the sauce mixture and bring to a simmer. Let it bubble and thicken for 1-2 minutes. Add the chicken back to the pan and toss to coat in the sauce.
- Remove from heat and serve hot over steamed rice. Garnish with sesame seeds and green onions if desired. Enjoy!
Notes
- Cut the chicken into small, even pieces so it cooks quickly and stays tender.
- Stir-fry the broccoli briefly so it stays crisp.
- Thicken the sauce with cornstarch so it clings to the chicken and broccoli.
Love the recipe.
No oyster sauce. Any sub? Or can I leave it out?
Hi, Eileen. I don’t think I’d leave the oyster sauce out completely, as it provides most of the “typical” Asian flavor to the sauce. You could substitute Hoisin sauce. It’s stronger than oyster sauce, though, so you might want to use slightly less.
Other options include a mixture of soy sauce and sugar, teriyaki sauce (thickened with cornstarch if needed), or a mixture of fish sauce and soy sauce. Hope that helps! 🙂