Chicken Broccoli Stir-Fry Recipe
Do you want to make a yummy chicken stir fry in less than 15 minutes? Here is a simple and easy-to-follow recipe made in one pan and requires only a handful of ingredients. This chicken broccoli stir fry recipe will become a favorite in your kitchen.
How often do you get kids who love broccoli? In this recipe, once the broccoli is coated in that sweet chili sauce, it’s delicious. We love easy stir-fry recipes in our home, so I often make them.
Why make this stir-fry fry
- Stir-fry does not get any easier than this. This one uses skinless chicken thighs, broccoli, and a few pantry sauces, especially a sweet chili sauce.
- It gets done in 15 minutes and is better than any Chinese takeaway you can order. Trust me.
- Most of the ingredients are easy to find or already in your pantry. Today, I am using broccoli, but you can use other veggies in stir fry, too.
Ingredients and substitutes
- Chicken – Today, I am using boneless chicken thighs, but boneless chicken breast works great, too.
- Broccoli – A great veggie to stir-fry because it cooks quickly and still looks bright and vibrant. And don’t throw away the stems. Instead, chop them up smaller and add them to the pan first. This will cook them and still keep them crunchy.
- Onions – Sliced thickly, these add a nice bite to the dish. And if you don’t like onions, you can also slice them up thin, adding flavor to the sauce.
- Garlic and ginger – When stir-frying, use fresh garlic and ginger. I used four large cloves of garlic, two for the broccoli and two for the stir-fry. And yet, it is not too much. Ginger adds a wonderful, refreshing, and warm flavor to the stir fry.
- Sauces – today, I am using low-sodium soy sauce, both light and dark, but you can also use tamari. I love the flavor of rice vinegar, but you can also use white vinegar or dry sherry.
- Brown sugar– for sweetness, but Japanese mirin works just as well.
- Corn starch – Helps thicken the sauce and give us that thick, rather than watery, sauce. It also helps bind everything together. I used water to make the cornstarch slurry, but you can also use chicken broth or chicken stock.
- Herbs – I love cilantro. And yet, parsley is most commonly used in stir-fries.
- Cashew nuts – These add a nice bite to the dish. While you can use any nuts you like, cashews are most commonly used in Asian cooking.
How to make chicken broccoli stir-fry
- Prep the chicken – Clean, wash, and pat dry the chicken. Cut into bite-sized cubes or long strips.
Pro tip – Cut the chicken into small pieces so they cook quickly and can be eaten without further cutting.
- Vegetables – Heat the wok or large skillet on medium-high heat. Add one tablespoon of oil and sliced garlic, followed by chopped broccoli florets. Sauté for 2 minutes, adding a few tablespoons of water. Cook until the broccoli is almost tender. Remove from the pan and set aside.
Pro tip – Adding a few tablespoons of water will help the broccoli cook evenly without getting burnt on the bottom. Broccoli florets take about 4 to 5 minutes to cook. - Chicken – Add the remaining tablespoon of oil to the same wok or skillet. Add the garlic, ginger, and onions. Followed by the chicken. Stir-fry the chicken until it is no longer pink and almost cooked.
Pro tip – The chicken breast will take about 6 minutes, while chicken thighs will take 8 minutes to cook.
- Sauces – Next, add all the sauces – light and dark soy sauce, sesame oil, rice vinegar, ketchup, chili sauce, and brown sugar—season with salt and pepper. In a small bowl, combine the cornstarch and water to make a slurry, then add it to the stir-fry.
Pro tip – Use less salt initially, as some of these sauces contain salt. In the end, taste and adjust as necessary. Use a whisk to ensure the cornstarch is well combined. - Assemble – Return the broccoli to the pan and toss everything well to combine.
Pro tip – By now, the chicken and broccoli should be cooked, so do not overcook; otherwise, the broccoli will lose its color and crispness. - Taste and adjust for seasoning. Finally, add the parsley or cilantro and scallions.
- Serve immediately over boiled noodles, steamed rice, or on its own.
More stir-fry recipes
- One Pan chicken stir fry with veggies
- Healthy and Crispy General Tso’s Chicken
- Quick Ginger Chicken Stir Fry Recipe
- Honey Ginger Shrimp Stir Fry
- Quick Ginger Chicken Stir Fry Recipe
- Chicken and Broccoli Zucchini Noodle Stir-Fry
- Beef and Pepper Stir-Fry
- See all stir fry recipes or see all chicken recipes
Frequently asked questions
How long will this chicken broccoli stir-fry keep?
A chicken stir fry is best served as soon as it is ready because that’s when the veggies are al-Dante or crunchy. But, leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat the veggies in the microwave uncovered to prevent them from becoming soft.
What else can I add to this stir-fry?
The best thing about stir-fry dishes is that they are versatile and give you much freedom to add or subtract. In this chicken stir-fry, try using other veggies like carrots, beans, or peppers. You can also add lemongrass, Chinese parsley, or dill.
What kind of sauce do you put in a stir-fry?
The great thing about easy stir-fry recipes is that they are also very customizable. The basic sauce would be soy sauce, rice wine vinegar, chili sauce, a little honey, or brown sugar for sweetness. But you can also add sauces like a dash of Hoisin sauce, oyster sauce, fish sauce, chili sauce, etc.
Can I use olive oil for stir-fry?
It is recommended to use soybean oil, vegetable oil, peanut oil, or sunflower oil. All of these have a high smoking point. Any oil that works well for deep frying is preferable for stir-frying, since stir-frying is cooked on high heat. Olive oil, in contrast, is best used raw on salads and for light sautéing.
Chicken Broccoli Stir-Fry
Do you want to make a yummy chicken stir-fry in less than 15 minutes? This recipe is simple and easy to follow. It's made in one pan and requires only a handful of ingredients. This chicken broccoli stir-fry will become a favorite in your kitchen.
Ingredients
Chicken and veggies
- 1 lb (450 g) Chicken boneless breast or thighs, cut into 2-inch pieces
- 1 lb (450 g) Broccoli
- 2 tbsp Cooking oil divided
- 4 cloves Garlic divided thinly sliced
- 1 inch Ginger thinly sliced
- ½ large Onion sliced and layers separated
- ¼ cup Parsley (or cilantro)
- ½ cup (65 g) Cashew nuts
- ¼ tsp Kosher salt or less if using regular soy sauce
- ¼ tsp Pepper
- 2 Scallions Green onions, chopped
Stir fry sauce
- 2 tbsp Light Soy Sauce I use low sodium soy sauce
- 1 tbsp Dark soy sauce I use low sodium soy sauce
- 1 tbsp Ketchup
- 1 tbsp Chilly sauce
- 1 tbsp Rice vinegar or red wine vinegar
- 1 tbsp Brown sugar or honey
- ½ tsp Sesame oil
- 1 tbsp Cornstarch
- ¼ cup (60 ml) Water
Method
- Prep the chicken – Clean, wash, and pat dry the chicken. Then, Cut it into bite-size cubes or long strips.Pro tip – Cut the chicken into small pieces so they cook quickly and can be eaten without being cut.
- Broccoli – Heat the wok or large skillet on medium-high heat. Add one tablespoon of oil, sliced garlic, and chopped broccoli. Saute for 2 minutes, adding a few tablespoons of water. Cook until the broccoli is almost tender. Remove from the pan and set aside. Pro tip – Adding a few tablespoons of water will help the broccoli cook evenly without getting burnt on the bottom. Broccoli florets take about 4 to 5 minutes to cook.
- Chicken – To the same wok or skillet, add the remaining tablespoon of oil. Add the garlic, ginger, and onions, followed by the chicken. Stir fry the chicken until it is no longer pink and almost cooked. Pro tip – The chicken breasts will take about 6 minutes to cook, while the thighs will take 8 minutes.
- Sauces – Next, add all the sauces: light and dark soy sauce, sesame oil, rice vinegar, ketchup, chili sauce, and brown sugar. Season with kosher salt and pepper. In a small bowl, combine the cornstarch and water to make a slurry, then add it to the stir fry. Pro tip – Use less salt in the beginning, as some of these sauces contain salt. Then, taste and adjust as necessary.
- Assemble – Return the broccoli to the pan and toss everything well to combine. Pro tip – By now, the chicken and broccoli should have been cooked, so do not overcook them. Otherwise, the broccoli will lose its color and crispness.
- Taste and adjust for seasoning. Finally, add the parsley or cilantro and scallions.
- Serve immediately over boiled noodles, steamed rice, or on its own.
Notes
- A stir-fry, if done correctly, is an absolute treat. So take care of the little things.
- The meat has to be well cooked, yet smoky, not steam. The best way to do that is to pat dry the meat thoroughly so it does not stew in its own juices.
- The veggies must be cooked al-Dante, meaning cooked but with a bite, not soft or mushy.
- The right pan for a stir-fry is a wok. If you don’t have a wok, use a light sauté pan or cast iron skillet to handle medium-high heat. Never use non-stick pots or heavy bottom pans. Non-stick will get ruined, and the heavy bottom pan will create steam and stew the meat.
- Mise en plas or prepare before you stir-fry. A stir-fry is a quick dish, meaning you have to get everything ready before you turn that heat on. Cut the ingredients you need, prepare the sauce, and have the garnish chopped. Keep that serving platter on hand so you can take it off the heat quickly.
- Quick-cooking – Most stir-fry dishes take not more than 7 to 10 minutes on the heat. The idea of stir-fry is to cook quickly on high heat, so keep that flame on high or medium-high. Use a splash of water when necessary to bring down the temperature of the heat in the pan. Never leave the wok unattended.
Nutrition
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Stir fry is a great weeknight option. Easy to make and pretty much you can use any veggie available. Great idea must so tir fry soon =)
So true Adriana. Stir Frys are great week night treats
My kids love broccoli too and we have fights break out during lunch to see who gets more broccoli. The stir fry is one of their favorite ways to eat the broccoli. SUch a great dish with rice or noodles.
So true Sandhya.. Definitely rice or noodles both work great.
It’s been awhile since I’ve made Chicken and Broccoli Stir Fry! Your recipe looks incredible. Can’t wait to try it out!
Thanks Christine –
Stir frys used to be my go-to weeknight meals but for some reason it;s been a long time since I’ve made one. Clearly that needs to change because this sounds delicious.
Thanks Erin.
I can eat this everyday! I grew up with this kind of food so this is right up my alley! YUM!
I can imagine.. Growing up in Asian must have been this all the time. Lukcy you
As soon as I saw broccoli and cashews, I knew this would be a winner with my family. Everyone will want seconds of this dish!
Thanks Amanda.. so happy to hear that
This sounds so yummy. I love a good stir fry, but I haven’t made one in quite a while. I want to make this one!
Thanks Pam. I hope you enjoy it.
My kiddos like broccoli as well – they used to call them trees too 🙂 I love stir fries, but don’t make them often enough, which I don’t know why because you are so right that they are easy and quick. I will be trying your recipe soon!
Thanks Jodi..yeah… I rely on stir frys on busy days!!
Great recipe! I really love the ingredients on your recipe especially the broccoli. I will surely cook this when I have time. Thanks for sharing!
Great combination of chicken and broccoli! I usually stir fry broccoli with oyster sauce which is quite the common style here. This gives me a one dish meal which I can pair with rice for the family.