I love how this recipe balances ease and flavor. The sauce is rich and just the right amount of “saucy,” which makes every bite satisfying. It’s full of texture from crisp-tender broccoli and juicy chicken, and the addition of mushrooms and onions gives it a little extra depth. The whole dish cooks fast, but feels like something I’d happily order from a restaurant. And best of all—I can tweak it to whatever veggies I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Vegetables:
1 lb boneless, skinless chicken breast, cut into 3/4-inch pieces
2 Tbsp cooking oil (I use extra light olive oil), divided
1 lb broccoli florets (about 5 cups)
1 small yellow onion, sliced into strips
1/2 lb white button mushrooms, thickly sliced
For the Stir Fry Sauce:
2/3 cup low sodium chicken broth
3 Tbsp low sodium soy sauce (or Tamari for gluten-free)
2 Tbsp light brown sugar, packed (or honey)
1 Tbsp cornstarch
1 Tbsp sesame oil
1 tsp grated fresh ginger
1 tsp grated garlic (about 2 small cloves)
1/4 tsp black pepper, plus more to season the chicken
Directions
Make the sauce: I whisk together the chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and pepper in a small bowl until everything is well dissolved. I usually warm the broth a bit to help the sugar and cornstarch mix in smoothly. Then I set the sauce aside.
Cook the chicken: I season the chicken pieces with a little black pepper. Then I heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. I add the chicken in a single layer, let it sear undisturbed for 1 minute, then stir-fry it for another 5 minutes until it’s golden and just cooked through. I remove the chicken and loosely cover it to keep warm.
Stir fry the veggies: In the same skillet, I add the remaining tablespoon of oil, then toss in the broccoli, onion, and mushrooms. I stir-fry for about 3 minutes until the mushrooms soften and the broccoli is crisp-tender. Then I reduce the heat to medium-low.
Add the sauce: I give the sauce a quick stir to mix in any settled starch, then pour it over the vegetables. I let it simmer for 3–4 minutes, stirring occasionally, until the sauce thickens and the garlic and ginger mellow.
Finish the dish: I return the chicken to the pan and stir for about 30 seconds, just until everything is heated through. If the sauce is too thick, I add a splash of water. I taste and adjust with more soy sauce if needed, then serve it hot over rice.
Servings and timing
This recipe serves 4 people and takes 30 minutes total—15 minutes of prep and 15 minutes of cooking. It’s fast, fresh, and full of flavor.
Variations
I sometimes add snap peas, carrots, or bell peppers for extra color and crunch.
For a spicy kick, I stir in a bit of sriracha or crushed red pepper flakes.
If I’m out of chicken broth, I’ve used vegetable broth with great results.
I occasionally swap the chicken for shrimp, beef, or tofu depending on what I have.
For a low-carb version, I serve it over cauliflower rice or just enjoy it on its own.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat it in a skillet over medium heat or in the microwave in 30-second bursts, stirring in between. If the sauce thickens too much, I add a splash of water or broth to loosen it up.
FAQs
Can I use frozen broccoli?
Yes, I’ve used frozen broccoli in a pinch. I just add it straight to the pan and cook a little longer to ensure it’s tender but not mushy.
What’s the best rice to serve with stir fry?
I usually serve it over jasmine or basmati rice, but it’s also great with brown rice, quinoa, or noodles.
Can I use chicken thighs instead of breast?
Definitely. I’ve made this with boneless, skinless chicken thighs and it turns out just as delicious—maybe even more tender.
How do I keep the chicken from getting dry?
I make sure not to overcook it. Searing the chicken first and then just reheating it at the end helps it stay juicy.
Can I make the sauce ahead of time?
Yes, I often mix the sauce earlier in the day and keep it in the fridge. I just give it a quick stir before adding it to the stir fry.
Conclusion
This chicken and broccoli stir fry is a fast, flavorful dinner that always hits the spot. I love how easy it is to make and how versatile it can be with different vegetables or proteins. The glossy, garlicky sauce is what really ties it all together—especially when I pour it over a bowl of rice. It’s one of those dependable dishes I can whip up anytime and know it’ll be a hit.
This chicken and broccoli stir fry is quick, flavorful, and loaded with tender chicken, crisp veggies, and a garlicky sauce. Perfect over hot white rice for a fast dinner.
Ingredients
Chicken and Vegetables:
1 lb boneless, skinless chicken breast, cut into 3/4” pieces
2 Tbsp cooking oil (e.g., extra light olive oil), divided
1 lb broccoli florets (about 5 cups)
1 small yellow onion, sliced
1/2 lb white button mushrooms, thickly sliced
Stir Fry Sauce:
2/3 cup low sodium chicken broth
3 Tbsp low sodium soy sauce (or Tamari for gluten-free)
2 Tbsp light brown sugar (or honey)
1 Tbsp cornstarch
1 Tbsp sesame oil
1 tsp fresh ginger, peeled and grated
1 tsp garlic, grated (about 2 small cloves)
1/4 tsp black pepper, plus more for seasoning chicken
Instructions
Make Sauce: In a bowl, whisk together all sauce ingredients until the sugar and cornstarch are dissolved. Set aside.
Prepare Chicken: Season chicken lightly with black pepper. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat.
Sear Chicken: Add chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for 5 minutes until golden and just cooked through. Remove chicken and cover loosely.
Cook Vegetables: Add remaining 1 Tbsp oil to the skillet. Add broccoli, onions, and mushrooms. Stir-fry for 3 minutes until mushrooms are softened and broccoli is crisp-tender. Reduce heat to medium-low.
Add Sauce: Stir the sauce (in case of starch settling) and pour over vegetables. Simmer for 3–4 minutes until sauce thickens and flavors mellow. Add water, 1 tablespoon at a time, if sauce is too thick.
Combine: Return chicken to the pan. Stir for another 30 seconds or until heated through. Adjust soy sauce to taste.
Serve: Serve hot over white rice and garnish with sesame seeds if desired.
Notes
Prepping ingredients in advance is key as this stir fry cooks quickly.
Use Tamari instead of soy sauce for a gluten-free version.
Can substitute chicken breast with chicken thighs for a juicier option.
