Chicken & Broccoli Stir-Fry is one of those quick and tasty meals that come together in no time but still pack a flavorful punch. Tender pieces of chicken mingle with vibrant, crisp broccoli florets, all coated in a simple, savory sauce that hits just the right balance of salty and slightly sweet. The stir-fry stays fresh and bright, making it a perfect weekday dinner option when you want something healthy and satisfying.
I love making this dish because it’s so easy to customize with whatever you have on hand. Sometimes I add a sprinkle of sesame seeds or a little splash of soy sauce at the end to boost the flavor. Cooking it on high heat keeps the broccoli crunchy and the chicken juicy, which always feels like a little win to me. Plus, it comes together fast enough that I feel like I’m eating home-cooked without a ton of fuss.
My favorite way to serve this stir-fry is over steamed rice or even noodles if I’m feeling a bit indulgent. It makes for a comforting and colorful plate that everyone at the table seems to enjoy. Stir-fries like this remind me why simple meals with fresh ingredients can be so satisfying, and they always make me excited to try new twists next time I cook it.
Key Ingredients & Substitutions
Chicken Breast: I prefer using boneless, skinless chicken breast for its lean, tender texture. You can swap for chicken thighs if you want juicier meat with a richer flavor.
Broccoli: Fresh broccoli florets add a nice crunch and vibrant color. If fresh isn’t available, frozen works but avoid overcooking to keep them crisp.
Soy Sauce & Oyster Sauce: These sauces create the umami base of the stir-fry. For a vegetarian version, replace oyster sauce with mushroom sauce or extra soy sauce.
Cornstarch Slurry: This thickens the sauce and gives it a lovely glossy finish. Tapioca starch works well as a substitute.
How Can I Keep Broccoli Crisp and Chicken Tender in Stir-Fry?
The secret is cooking each component just right and at high heat.
- Start by cooking chicken quickly over medium-high heat so it’s browned but still juicy.
- Remove chicken while you cook veggies to avoid overcooking.
- Steam broccoli briefly with a splash of water, then cover to soften just enough without losing crispness.
- Add chicken back with sauce and stir just until sauce thickens to avoid tough meat.
This method helps keep the broccoli bright green and crunchy, while the chicken stays tender and flavorful.
Equipment You’ll Need
- Large skillet or wok – I like using a wok because it heats evenly and makes stir-frying easier.
- Sharp knife and cutting board – helpful for slicing chicken, onions, and veggies quickly and safely.
- Measuring spoons and cups – to keep the sauce balanced and consistent.
- Small bowl – for mixing the cornstarch slurry and sauce ingredients.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or firm tofu for a different protein twist, keeping the dish light and fresh.
- Sprinkle with chopped green onions or cilantro for added color and flavor just before serving.
- Stir in sliced bell peppers or snap peas to add more crunch and sweetness.
- Add a drizzle of chili oil or a pinch of red pepper flakes if you like some heat in your stir-fry.
Chicken & Broccoli Stir-Fry
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 4 cups broccoli florets
- 1 cup sliced mushrooms (optional)
- 1/2 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tsp toasted sesame seeds (for garnish)
For the Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for sweetness)
- 1 tbsp rice vinegar or Chinese cooking wine
- 1 tsp sesame oil
- 2 tsp cornstarch mixed with 3 tbsp water (slurry for thickening)
- 1 tbsp brown sugar or honey (to balance flavors)
- 1/2 tsp ground black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and slicing, plus 10 minutes for cooking. Overall, you can enjoy a delicious homemade stir-fry in about 20 minutes!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, sesame oil, brown sugar, ground black pepper, and cornstarch slurry. Stir well and set it aside.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, spreading it evenly. Stir-fry until the chicken turns golden brown and is cooked through, about 4-5 minutes. Remove the chicken and set aside.
3. Cook the Vegetables:
Add the remaining 1 tablespoon of oil to the pan. Toss in the onion slices, minced garlic, and mushrooms (if using). Stir-fry for 1-2 minutes until fragrant. Then, add broccoli florets and 2 tablespoons of water. Cover the pan and let the broccoli steam for 2-3 minutes until bright green and just tender, but still crisp.
4. Combine and Finish Cooking:
Return the cooked chicken to the pan. Pour the prepared sauce over everything and stir well to coat the chicken and veggies evenly. Continue stir-frying for another 1-2 minutes until the sauce thickens and becomes glossy.
5. Serve:
Remove from heat and sprinkle with toasted sesame seeds. Serve immediately over steamed white rice or noodles for a complete meal.
Can I Use Frozen Broccoli for This Stir-Fry?
Yes, frozen broccoli works fine! Just thaw it completely and pat dry to avoid extra water in the pan. Add it during the steaming step, but reduce the steaming time slightly since frozen broccoli is usually pre-cooked.
How Can I Make This Stir-Fry Gluten-Free?
Use gluten-free soy sauce or tamari and make sure the oyster sauce you use is gluten-free as well. Most cornstarch is naturally gluten-free, so you’re good there!
Can I Prepare Parts of This Dish Ahead of Time?
Absolutely! You can slice the chicken and veggies in advance and store them in the fridge for up to 24 hours. The sauce can also be mixed ahead and refrigerated. Cook everything fresh for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce thickened too much.