Easy Chicken and Broccoli Stir Fry Recipe

Chicken and broccoli stir fry is an easy weeknight recipe built from tender chicken, crisp broccoli, and a savory sauce. It cooks in one pan, requires ordinary ingredients, and can be served with rice, noodles, or another preferred grain. The key to good results is preparation: cut the chicken evenly, mix the sauce before cooking, and avoid crowding the pan. For another quick skillet dinner, see this beef and broccoli skillet dinner.

Essential Concepts

• Cut chicken into thin, even pieces.
• Mix the sauce before heating the pan.
• Cook the chicken and broccoli separately for better texture.
• Add the sauce at the end and simmer briefly.
• Serve immediately with rice or noodles.

Ingredients

For the stir fry

• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced, 450 grams
• 4 cups broccoli florets, about 300 grams
• 1 tablespoon neutral cooking oil, plus more if needed, 15 milliliters
• 2 cloves garlic, finely minced
• 1 teaspoon fresh ginger, grated, 5 grams
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds, optional, about 3 grams

For the sauce

• 1/3 cup low-sodium soy sauce, 80 milliliters
• 1/2 cup chicken broth, 120 milliliters
• 1 tablespoon rice vinegar, 15 milliliters
• 1 tablespoon honey or brown sugar, 15 milliliters or about 12 grams
• 1 teaspoon toasted sesame oil, 5 milliliters
• 1 tablespoon cornstarch, about 8 grams
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

For serving

• Steamed white rice, brown rice, or jasmine rice
• Cooked rice noodles, optional
• Additional sliced green onions or sesame seeds, optional

Equipment

• Large skillet or wok
• Medium mixing bowl
• Small whisk or fork
• Cutting board
• Chef’s knife
• Tongs or a wide spatula

Instructions

1. Prepare the sauce

Add the soy sauce, chicken broth, rice vinegar, honey or brown sugar, sesame oil, cornstarch, black pepper, and red pepper flakes to a bowl. Whisk until the cornstarch is fully dispersed. Set the sauce aside.

Cornstarch settles quickly, so stir the mixture again immediately before adding it to the skillet. This helps the sauce thicken evenly rather than forming small lumps.

2. Prepare the chicken and broccoli

Pat the chicken dry with paper towels. Slice it against the grain into pieces about 1/4 inch thick, or 6 millimeters. Thin pieces cook quickly and remain tender.

Cut the broccoli into small, similar-sized florets. Large florets may remain firm while the chicken is finished, while very small pieces can become soft before the sauce is added.

3. Cook the chicken

Heat a large skillet or wok over medium-high heat. Add the oil once the pan is hot. Place the chicken in a single layer, working in batches if necessary.

Cook for 3 to 5 minutes, turning once or twice, until the pieces are lightly browned and no longer pink in the center. Chicken should reach an internal temperature of 165°F, or 74°C. Transfer the cooked chicken to a clean plate.

Avoid stirring constantly. Allowing the chicken to remain against the hot pan for short periods improves browning and reduces moisture loss.

4. Cook the broccoli

Add the broccoli to the same skillet. If the pan looks dry, add 1 teaspoon of oil, or 5 milliliters. Cook for 2 minutes, stirring often.

Add 2 tablespoons of water, or 30 milliliters, and cover the skillet. Steam the broccoli for 2 to 3 minutes, until it is bright green and can be pierced with a fork while still retaining some firmness.

Remove the lid and continue cooking for about 1 minute so excess water evaporates.

5. Add the aromatics and sauce

Push the broccoli to one side of the skillet. Add the garlic and ginger to the open space and cook for about 30 seconds, just until fragrant. Do not allow the garlic to darken, since burnt garlic can make the entire dish bitter.

Return the chicken to the skillet and stir the sauce once more. Pour it over the chicken and broccoli. Cook for 1 to 2 minutes, stirring gently, until the sauce thickens and coats the ingredients.

Add the green onions and stir once. Remove the pan from the heat.

6. Serve

Spoon the stir fry over steamed rice or toss it with cooked rice noodles. Garnish with sesame seeds or additional green onions if desired. Serve while hot.

How to Get Better Texture

The most common problem with stir fry is excess moisture. A crowded pan releases steam instead of producing the light browning associated with this style of cooking. Cook the chicken in batches if the pieces touch closely or release liquid.

Dry chicken browns more readily than wet chicken. Patting the pieces before cooking also reduces splattering. A heavy skillet or wok retains heat better than a thin pan, although either can produce good results when the ingredients are added in modest batches.

Broccoli benefits from brief steaming rather than prolonged boiling. The short covered cooking period softens the interior while preserving color and a slight bite. If softer broccoli is preferred, add another 1 to 2 tablespoons of water and steam for an additional minute.

Ingredient Substitutions

Chicken thighs have more fat than chicken breasts and are less likely to dry out during cooking. Chicken breast works well when sliced thinly and cooked only until done.

Tamari can replace soy sauce for a gluten-free version, provided the other ingredients are also certified gluten-free. Coconut aminos have a milder, sweeter flavor and may require less honey or sugar.

Fresh ginger gives the clearest flavor, but 1/4 teaspoon of ground ginger can be used in its place. Rice vinegar may be replaced with white wine vinegar, though the flavor will be slightly sharper.

Additional vegetables can be added, including sliced bell peppers, snow peas, carrots, mushrooms, or thinly sliced onions. Add firm vegetables with the broccoli and softer vegetables during the final few minutes of cooking.

Storage and Reheating

Refrigerate leftovers in a covered container within two hours of cooking. They will keep for up to 3 days at 40°F, or 4°C, or below.

Reheat individual portions in a skillet over medium heat with 1 tablespoon of water. Cover briefly to warm the center, then uncover so the sauce does not become watery. A microwave also works: heat in 60-second intervals, stirring between intervals, until the food reaches 165°F, or 74°C.

Freezing is possible, although broccoli may soften after thawing. For best results, freeze the stir fry and rice separately in airtight containers. Thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Can I make chicken and broccoli stir fry without a wok?

Yes. A large skillet works well. Choose a pan with enough surface area to hold the chicken in a single layer. If the pan is small, cook the chicken in two batches.

Why is my stir-fry sauce too thin?

The cornstarch may not have been mixed evenly, or the sauce may not have reached a simmer. Stir the sauce before adding it, then cook for 1 to 2 minutes until it thickens. Excess water from the broccoli can also thin the sauce, so allow the uncovered pan to cook briefly before adding the sauce.

Why did the chicken become dry?

Chicken often becomes dry because it is sliced too thickly, cooked in an overcrowded pan, or left over heat after reaching 165°F, or 74°C. Thin, even slices and short cooking times help preserve moisture.

Can I use frozen broccoli?

Yes. Frozen broccoli does not need to be fully thawed. Add it to the skillet with 2 tablespoons of water, cover, and cook until heated through. Remove the lid and allow excess moisture to evaporate before adding the sauce.

Is this recipe gluten-free?

It can be gluten-free when made with gluten-free soy sauce or tamari and verified gluten-free chicken broth, rice vinegar, cornstarch, and other ingredients. Standard soy sauce often contains wheat.

What can I serve with chicken and broccoli stir fry?

Steamed jasmine rice, brown rice, cauliflower rice, and rice noodles all work well. A simple cucumber salad or clear soup can accompany the dish without competing with the sauce.

Can I prepare the ingredients ahead of time?

Yes. Slice the chicken, cut the broccoli, mince the garlic, grate the ginger, and mix the sauce up to 24 hours ahead. Store the chicken and vegetables separately in the refrigerator. Stir the sauce again before cooking because the cornstarch will settle.

For additional food-safety guidance on storing and reheating cooked chicken, consult the chicken and broccoli stir-fry reference.