If you’re searching for a quick, delicious weeknight meal, this Chicken and Broccoli Stir Fry is exactly what you need. The rich sauce clings perfectly to the chicken and vegetables, making it ideal to serve over a bowl of steaming white rice. This dish comes together rapidly, so start your rice early and have all your ingredients prepped beforehand.

• Cuisine: Asian
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy to make—ready in under 30 minutes.
• Loaded with lean protein and fresh vegetables for a balanced meal.
• Customizable for gluten-free diets by using Tamari.
• Sauce can be adjusted for personal taste preferences.

Ingredients

• 1 lb chicken breast (boneless skinless), cut into 3/4″ pieces: Provides lean protein. Season and sear for a flavorful base.
• 2 Tbsp cooking oil (I used extra light olive oil), divided: Used for cooking chicken and vegetables. Avocado oil is a good substitute.
• 1 lb broccoli, cut into florets (about 5 cups): Adds a crisp, nutritious element. Ensures variety in texture.
• 1 small yellow onion, sliced into strips: Adds sweetness and depth to the stir fry.
• 1/2 lb white button mushrooms, thickly sliced: Offers an earthy flavor and supports texture.
• 2/3 cup low sodium chicken broth: Forms the liquid base of the sauce and keeps sodium levels in check.
• 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste: Contributes umami flavor. Adjust based on dietary needs.
• 2 Tbsp light brown sugar, packed (or honey to taste): Balances the savory with sweetness. Can add to preference.
• 1 Tbsp corn starch: Thickens the sauce to a perfect consistency.
• 1 Tbsp sesame oil: Adds a nutty aroma and finish to the dish.
• 1 tsp fresh ginger, peeled and grated (lightly packed): Offers aromatic warmth. Fresh is essential here.
• 1 tsp garlic (2 small cloves) grated: Essential for depth and flavor. Adds a punch of aroma.
• 1/4 tsp black pepper, plus more to season chicken: Provides heat and enhances the overall taste.

How to Make It

Step 1: Make the Sauce

In a small bowl, combine chicken broth, soy sauce, brown sugar, corn starch, sesame oil, ginger, and garlic. Whisk until the sugar and corn starch are fully dissolved, using slightly warmed broth to help with this process. This ensures the sauce thickens evenly later on.

Step 2: Prepare the Chicken

Cut chicken into small, uniform pieces to ensure quick and even cooking. Lightly season with black pepper. Heat 1 tablespoon of oil in a heavy skillet or wok over medium-high heat. Arrange the chicken in a single layer. Allow it to sear undisturbed for 1 minute to develop a golden crust. Stir fry for 5 more minutes until just cooked through, then transfer to a bowl and cover loosely to keep warm.

Step 3: Stir Fry Vegetables

In the same skillet, add the remaining tablespoon of oil. Add broccoli florets, sliced onions, and mushrooms. Stir fry for about 3 minutes until the mushrooms soften and the broccoli becomes crisp-tender. This step ensures the veggies maintain their texture and vibrant color.

Step 4: Add the Sauce

Re-stir the sauce in case any starch has settled. Pour it over the stir-fried vegetables. Let it simmer for 3-4 minutes until the sauce thickens and the flavors of ginger and garlic mellow. You can thin the sauce by adding water, one tablespoon at a time, if desired.

Step 5: Combine and Serve

Return the cooked chicken to the skillet. Stir everything together for another 30 seconds, just until heated through. Taste and adjust seasoning with additional soy sauce if desired. Serve the stir fry over a bed of hot rice.

Recipe FAQs

Can I use frozen vegetables?

Yes, you can use frozen vegetables. However, make sure to thaw and drain any excess water to prevent diluting the sauce. Expect a slight difference in texture compared to fresh vegetables.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat to maintain flavor and prevent the chicken from drying out.

What other protein can I use?

You can substitute chicken with beef strips, tofu, or shrimp. Adjust cooking times accordingly, as these proteins have different cook rates to ensure they are not overcooked.