Chicken broccoli stir fry is one of my favorite dishes for busy weeknights. It’s quick, incredibly flavorful, and lets you enjoy perfectly tender chicken paired with vibrant, crisp-tender broccoli, all coated in a savory sauce with hints of garlic, ginger, and a subtle touch of heat.
The best part? It’s ready in just 35 minutes and only requires one large skillet, making cleanup a breeze. Whether you’re craving comfort or looking for a healthy meal option, this dish delivers on all fronts.
This recipe combines the best aspects of Asian-inspired takeout with a healthier homemade twist. You’ll appreciate its balance of flavors—savory soy and oyster sauces, the zing of fresh ginger, and just a hint of sweetness from light brown sugar. Plus, it’s packed with protein and vegetables, so it’s as nutritious as it is delicious.
My Story Behind This Chicken Broccoli Stir Fry
I developed this easy chicken broccoli stir fry recipe years ago when I needed a reliable, quick dinner solution after long shifts at the restaurant.
There’s just something about the simplicity of stir fry dishes—they’re fast, packed with flavor, and completely customizable.
My goal was to recreate the taste of classic Chinese-American stir fry, but with a healthier and homemade touch.
The first time I served this to my family, it became an instant favorite. They couldn’t believe how flavorful the sauce was and how juicy the chicken turned out.
Now, I make this quick chicken and broccoli stir fry recipe anytime I want a comforting meal that’s both satisfying and wholesome. Trust me—your family will love it as much as mine does!
Chicken Broccoli Stir Fry Ingredients
Here’s everything you’ll need to make this homemade chicken broccoli stir fry. Simple pantry staples come together for maximum flavor.
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
- 3 tablespoons cornstarch, divided
- ¾ cup thinly sliced onion
- 2 teaspoons minced fresh ginger
- 4 garlic cloves, thinly sliced
- 5 cups broccoli florets
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- ¼ teaspoon crushed red pepper flakes (adjust based on spice preference)
- ¼ teaspoon freshly ground black pepper
How to Make Chicken Broccoli Stir Fry
This step-by-step guide ensures perfect results every time. Pay attention to the tips in each step for the best depth of flavor and texture!
- Heat 2 teaspoons of canola oil in a large, non-stick skillet over medium-high heat until the oil is shimmery, about 2 minutes.
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until well-coated.
- Add the chicken to the skillet in a single layer. Cook, stirring often, until the chicken turns golden and is fully cooked, about 6 minutes. Remove the chicken and set it aside.
- In the same skillet, add the sliced onions. Cook while stirring frequently, just until translucent, about 1 minute.
- Stir in the ginger and garlic. Cook for 1 minute, stirring constantly, until fragrant.
- Return the cooked chicken to the skillet and toss briefly to combine.
- Next, add the broccoli florets. Stir occasionally over medium-high heat until they’re bright green and slightly crisp-tender, about 2-3 minutes.
- Meanwhile, whisk together the water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining 2 tablespoons of cornstarch in a small bowl until smooth.
- Pour the sauce mixture into the skillet. Cook while stirring constantly, ensuring the chicken and broccoli are fully coated. The sauce will thicken beautifully in about 2 minutes.
- Serve immediately over steamed rice or noodles, and enjoy!
My Chef Tips for the Best Chicken Broccoli Stir Fry
These professional tips will take your healthy chicken broccoli stir fry to the next level:
- Don’t overcrowd the pan: Cooking the chicken in a single layer ensures it cooks evenly and develops a nice, golden crust.
- Prep everything in advance: Stir fry cooking moves fast, so have all your ingredients prepped and ready to go before you start.
- For crisper broccoli: Stir-fry the broccoli directly in the pan without steaming it beforehand. This keeps it vibrant and slightly crunchy.
- Adjust the spice: Love heat? Add extra crushed red pepper flakes or a dash of Sriracha to the sauce.
- Make it gluten-free: Use tamari instead of soy sauce and double-check that your oyster sauce is gluten-free.
- Storage and reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to preserve the texture.
Chicken Broccoli Stir Fry FAQs
Can I use chicken breast instead of thighs for this recipe?
Yes! Chicken breasts work well too. Just be sure not to overcook them to keep the meat tender and juicy.
Is this chicken broccoli stir fry a healthy option?
Absolutely! It’s packed with lean protein from the chicken and nutrient-rich broccoli. Plus, the homemade sauce skips the heavy oils and added sugars you often find in takeout versions.
Can I make this dish vegetarian?
Sure! Swap the chicken for tofu or additional vegetables like mushrooms and bell peppers. Use vegetarian oyster sauce or soy sauce for flavor.
What’s the best side dish for this stir fry?
Steamed jasmine rice or fluffy quinoa is fantastic, but you can also serve it over rice noodles, zucchini noodles, or cauliflower rice for a low-carb option.
Can I freeze chicken broccoli stir fry?
Yes, you can! Freeze the cooked stir fry in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in a skillet until warmed through.
Ready to Make This Chicken Broccoli Stir Fry?
This best chicken stir fry with broccoli recipe is truly a weeknight game-changer. It’s easy, flavorful, and packed with wholesome ingredients that’ll have everyone asking for seconds. Whether you’re cooking for your family or meal prepping for the week, this one-pan dish will fit seamlessly into your routine.
What’s your favorite way to customize stir fry? Let me know in the comments or tag me on social media with your creations—I’d love to see how you made it your own!
Chicken Broccoli Stir Fry
Ingredients
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
- 3 tablespoons cornstarch, divided
- ¾ cup thinly sliced onion
- 2 teaspoons minced fresh ginger
- 4 garlic cloves thinly sliced
- 5 cups broccoli florets
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- ¼ teaspoon crushed red pepper flakes (adjust based on spice preference)
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat 2 teaspoons of canola oil in a large, non-stick skillet over medium-high heat until the oil is shimmery, about 2 minutes.
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until well-coated.
- Add the chicken to the skillet in a single layer. Cook, stirring often, until the chicken turns golden and is fully cooked, about 6 minutes. Remove the chicken and set it aside.
- In the same skillet, add the sliced onions. Cook while stirring frequently, just until translucent, about 1 minute.
- Stir in the ginger and garlic. Cook for 1 minute, stirring constantly, until fragrant.
- Return the cooked chicken to the skillet and toss briefly to combine.
- Next, add the broccoli florets. Stir occasionally over medium-high heat until they’re bright green and slightly crisp-tender, about 2-3 minutes.
- Meanwhile, whisk together the water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining 2 tablespoons of cornstarch in a small bowl until smooth.
- Pour the sauce mixture into the skillet. Cook while stirring constantly, ensuring the chicken and broccoli are fully coated. The sauce will thicken beautifully in about 2 minutes.
- Serve immediately over steamed rice or noodles, and enjoy!
