Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry is an easy, one pan meal that’s ready in 30 minutes. A simple, savory sauce coats fresh chicken and broccoli florets. Perfect for a healthier meal and better than takeout!
Chicken and Broccoli Stir Fry
Stir fry recipes are one of my favorite dishes to make.
Not only are they quick and easy, but you can use just about any meat and veggies that you have on-hand. If you’ve tried this honey garlic chicken stir fry, then you know what I’m talking about!
And since diced chicken recipes are the name of my game, this Chinese chicken and broccoli recipe is perfect for a weeknight meal. Everything is made in one pan and ready in 30 minutes. That means dinner is on the table fast, and with fewer dishes to clean up.
This easy chicken and broccoli taste your favorite takeout meal, but healthier and, dare I say it, more delicious.
You control exactly what goes in this dish and can adjust the flavor depending on your taste. From that savory chicken and broccoli sauce to the spices, it makes the most delicious combination when paired with chicken and veggies.
Ingredients needed for Chicken and Broccoli Stir-Fry:
- Chicken breasts
- Broccoli
- Mushrooms
- Olive oil
- Chicken broth
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Minced garlic
- Dried (or freshly grated) ginger
- Salt and pepper
- Cornstarch
How to make Chinese Chicken and Broccoli:
- To start, cut the chicken breasts into one-inch pieces. Brown in a large skillet coated with olive oil until cooked through on both sides. Remove chicken to a separate plate and set aside.
- Wipe skillet, if needed, and add more olive oil. Add broccoli and mushrooms and sauté until broccoli is crisp-tender, about 5-6 minutes.
- While veggies are cooking, in a small bowl, add the ingredients for the chicken and broccoli sauce and mix thoroughly.
- Once veggies are tender, add chicken back to skillet, along with sauce and stir to combine.
- In another small bowl, whisk cornstarch and water until dissolved. Add mixture to skillet and stir. Cook and let sauce thicken for 2-3 minutes.
How to reheat Chicken and Broccoli Stir-Fry:
Using the stove is a great way to reheat this chicken stir fry. Add a touch of olive oil to a hot skillet and sauté over medium heat, stirring occasionally, until warmed through.
If you’re short on time, using the microwave is also a great method. Heat, stirring occasionally, until warmed through.
How long does Chicken and Broccoli Stir Fry recipe last?
Leftovers will last in an airtight container in the refrigerator for up to four days.
Can I use frozen broccoli in this easy chicken and broccoli stir fry?
Absolutely! Heat the broccoli according to the package directions and add with the chicken at the end.
Tips for making Homemade Chicken and Broccoli:
- Be sure to cut your chicken into even-sized chunks so that it cooks for the same amount of time. Otherwise, if you have small pieces combined with big pieces, some of the chicken will cook too fast or too slow.
- I like to cook the chicken on one side for about 5-6 minutes without touching it so that it gets that nice, golden brown sear on top.
- If you’re cooking rice or noodles to serve alongside this dish, I find it’s best to start at the same time as the chicken so that everything is ready at once.
- Don’t like mushrooms or broccoli? Feel free to swap out for peppers, carrots, or onions.
- Feel free to double the stir fry sauce if you like extra!
- Cornstarch is key for thickening the stir fry sauce. Don’t skip that part, otherwise your sauce will be too watery.
Looking for more easy chicken recipes? I’ve got you covered!
- Honey Garlic Chicken Legs
- Creamy Parmesan Mushroom Chicken
- Baked Salsa Chicken
- Instant Pot Pesto Chicken with Pasta
- One Pan Chicken and Spinach Gnocchi
- Southwest Chicken & Rice Bowls
Chicken and Broccoli Stir Fry
Ingredients
- 2 large or 3 medium boneless skinless chicken breasts, cut into one-inch chunks
- Salt, pepper, and garlic powder to season chicken, to taste
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 8 ounces sliced baby bella mushrooms
Stir Fry Sauce
- ⅓ cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1½ tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon dried ginger, or freshly grated ginger
- 2 tablespoons cornstarch + ¼ cup cold water
- Salt and pepper, to taste
Equipment
Instructions
- In a large skillet, heat olive oil over medium heat. Add chicken and season with salt, pepper, and garlic powder. Cook until no longer pink, about 4-5 minutes per side. To achieve the golden color, try not to move chicken until ready to flip. Remove to a separate plate and set aside.
- Wipe skillet, if needed, and add more olive oil. Add broccoli and mushrooms and sauté until broccoli is crisp-tender, about 5-6 minutes.
- As vegetables cook, in a medium bowl, whisk chicken broth, soy sauce, rice vinegar, honey, sesame oil, garlic and ginger. **If you like extra sauce, feel free to double ingredients**
- Once vegetables are tender, add chicken back to skillet and pour in sauce. Stir to combine.
- In a small bowl, stir cornstarch and cold water until dissolved. Stir into pan. Cook for 2-3 minutes, or until sauce is thickened. Serve over rice or noodles, if desired.
Notes
- Stir fry will keep in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making this Chicken and Broccoli Stir Fry above the recipe box.
