Easy Chicken and Broccoli Stir Fry
If you’re looking for a winner winner chicken dinner, this chicken and broccoli stir fry is IT! It’s easy, saucy, and satisfying, with a sweet-and-savory flavor that makes it taste just like takeout—but it’s a lot healthier!
The problem with a lot of stir fry recipes is all that prep. This chicken and broccoli stir fry is a different story. For this one, you’re just choppin’ broccoli, you’re choppin’ brocco-lay. (Am I the only one who still remembers that Dana Carvey skit?)
Paring things down to one delicious veggie means you’re not stuck washing, slicing, and dicing for 30 minutes before you even start cooking. And besides, broccoli is always one of the top veggies in a stir fry, so why not just stick with the good stuff?
The tender-crisp broccoli is paired with juicy white meat chicken, all coated in a sweet, savory, sticky sauce that’s jazzed up with a little bit of chili paste for a kick. This is a recipe that has takeout flavor, but by making it at home, you have control over the ingredients so it’s much healthier than what you get at restaurants. It’s also done in under 30 minutes, which means it just might be faster than takeout too!
Ingredients for Chicken and Broccoli Stir Fry
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Boneless Skinless Chicken Breasts – If you prefer chicken thighs, feel free to swap them in. Just make sure they’re boneless and skinless!
- Cornstarch – This helps the chicken get a nice brown, crispy exterior when fried, and once you add the chicken back to the pan, it thickens the sauce too.
- Canola Oil – Or another high smoke point oil you like to use for cooking.
- Fresh Broccoli – While you can use thawed frozen broccoli in a pinch, it’s doesn’t have the same tender-crisp texture as fresh in a stir fry.
- Garlic and Ginger – Two essentials in any stir fry. Fresh is a must for both!
- Honey – This adds sweetness and flavor to the sauce.
- Low Sodium Soy Sauce – Tamari can be used instead for a gluten-free chicken and broccoli stir fry.
- Rice Vinegar – Use unseasoned rice vinegar, which isn’t sweetened. We’re already adding honey, so seasoned rice vinegar would make the sauce cloying.
- Chili Paste – Feel free to adjust the amount based on your preferences for heat.
- Toasted Sesame Oil – This adds a nice nutty flavor.
How to Make Chicken and Broccoli Stir Fry
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Coat the chicken. Toss the chicken with the cornstarch, salt, and pepper.
- Make the sauce. Whisk the honey, soy sauce, rice vinegar, chili paste and sesame oil in a small bowl.
- Cook the chicken. Heat oil in a wok or large skillet and cook the chicken until browned on both sides. Move the chicken to the sides of the pan or transfer it to a plate.
- Add the broccoli. Cook until it’s bright green and tender-crisp. Push it to the side of the pan.
- Cook the aromatics. Add the ginger and garlic and cook for just a minute, being careful not to let the garlic brown.
- Finish. Add the sauce and the chicken if you’ve removed it. Cook for 2 to 3 minutes, or until the sauce thickens a bit, then serve over rice.
Tips for Making Chicken and Broccoli Stir Fry
These tips will help you make sure your chicken and broccoli stir fry turns out perfect!
- Cut uniform pieces. Cut the chicken and broccoli into uniform sizes so they’re all finished cooking at the same time.
- Prep the ingredients beforehand. Stir fries move quickly, so it’s important to have all of your ingredients measured and ready to go before you get started. Set it all next to the stove; this is called a mise en place.
- Use a hot pan. Heat your wok or skillet properly before adding the chicken. A hot pan means even cooking, a nice sear, and helps you avoid rubbery, overcooked chicken.
- Don’t overcrowd the pan. Cook the chicken in batches if necessary; overcrowding the pan can make the chicken steam instead of getting brown. And steamed chicken isn’t tasty chicken!
Variations and Substitutions
Here are some ways to make this recipe your own.
- Try other ways to add heat. If you don’t have chili paste, you can toss in some red pepper flakes with the garlic and ginger, add sriracha to the sauce, or use chili crisp for garnish.
- Add some crunch. This stir fry is fantastic with cashews. Use whole cashews and toss them in just before adding the sauce; you just want to toast them slightly to bring out their flavor.
- Garnish with gusto. Sesame seeds, fresh basil leaves, sliced green onions—there are a lot of ways to put your own spin on this recipe!
How to Store and Reheat Leftovers
Transfer leftover chicken and broccoli stir fry to an airtight container and refrigerate for 3 to 4 days. You can warm it up in the microwave or in a skillet over medium-low heat until everything is heated through.
You can also freeze chicken and broccoli for up to 3 months. I like to put it in a freezer-safe container zip-top bag so I can press the excess air out to prevent freezer burn. Let it thaw in the refrigerator before reheating.
What to Serve With Chicken and Broccoli Stir Fry
- How to Cook Jasmine Rice
- Easy Asian Slaw Recipe
- Singapore Chow Mei Fun (Spicy Singapore Noodles)
- Hibachi Fried Rice
- Asian Cucumber Salad
- Shrimp Fried Rice
- How to Cook Quinoa
More Stir Fry Recipes
- Easy Chicken Stir Fry
- Mongolian Beef Stir Fry
- Beef Stir Fry with Rice Noodles
- Beef and Broccoli Stir-Fry
- Stir-Fried Beef Peppers and Snow Peas with Cauliflower Rice
- Easy Chicken Chop Suey Recipe
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Get the Recipe: Chicken and Broccoli Stir Fry Recipe
Ingredients
- 3 boneless skinless chicken breasts, sliced into ¼ inch pieces across the grain
- 2 tablespoons cornstarch
- salt and pepper
- 3 tablespoons canola oil
- 3 cups chopped fresh broccoli
- 3 garlic cloves minced
- 3 tablespoons minced ginger
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 3 tablespoons rice vinegar
- 4 tablespoons chili paste
- 1 teaspoon toasted sesame oil
Equipment
- wok
Instructions
- In a large bowl, toss the chicken with the cornstarch to coat and season lightly with salt and pepper.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, chili paste and sesame oil. Set aside.
- Heat 2 tablespoons of oil in a large wok, stir-fry pan or skillet over medium-high heat and add the chicken to the pan. Working in batches if necessary, cook the chicken until golden brown and cooked through.
- Move the chicken to the sides of the pan, or transfer to a plate, and add the broccoli. Cook the broccoli until bright green and then move to the sides of the pan with the chicken.
- Add the remaining tablespoon of oil to the pan and add the ginger and garlic, cooking for 1 minute.
- Add the sauce mixture and stir to combine thoroughly.
- Continue cooking for 2-3 minutes and then serve immediately over rice, if desired.