Chicken Broccoli and Mushroom Stir Fry
The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over hot and fluffy white rice. It’s much healthier than takeout and you can use the best and even organic ingredients.
You’ll feel good about serving this to your family because it’s loaded with broccoli and made with real chicken breast rather than the “mystery chicken” in takeout.
I hope you’re inspired to make this easy and tasty dinner!
Ingredients for Chicken Broccoli Stir Fry:
1 lb boneless skinless chicken breast, cut into 3/4″ pieces
1/4 cup all-purpose flour
1 cup chicken broth/stock
1/4 cup honey
1/4 cup soy sauce
1/2 Tbsp fresh ginger, peeled and grated (*see note)
2 medium garlic cloves, grated
2 tsp sesame oil, optional but recommended
2 Tbsp cooking oil (I used extra light olive oil), divided
1 1/4 lb broccoli (about 6 cups broccoli florets)
1 small onion, sliced
3/4 lb (12 oz) white button mushrooms, sliced
*note: it’s easiest to peel ginger using the edge of a tea spoon; try it!!
How to Make Broccoli and Chicken Stir Fry:
1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce)
2. To make the sauce: in the bowl with remaining flour used for coating chicken, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
Chicken Broccoli and Mushroom Stir Fry
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4" pieces
- 1/4 cup all-purpose flour
- 1 cup chicken broth/stock
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 Tbsp fresh ginger peeled and grated (*see note)
- 2 medium garlic cloves grated
- 2 tsp sesame oil optional but recommended
- 2 Tbsp cooking oil I used extra light olive oil, divided
- 1 1/4 lb broccoli about 6 cups broccoli florets
- 1 small onion sliced
- 3/4 lb 12 oz white button mushrooms, sliced
Instructions
-
Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
-
To make the sauce: in the bowl with remaining flour used to coat the chicken, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
-
Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
-
Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
-
Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
Recipe Notes
*it's easiest to peel ginger using the edge of a tea spoon; try it!!
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* This Lodge Cast Iron Skillet and Silicone Handle are awesome!
* Every cook should have a strong whisk. I always reach for this one.
* These glass bowls by pyrex are perfect for prepping & serving.
* These Joseph Joseph utensils sit next to the stove and they get abused.
* It’s so handy to have multiple sizes of liquid measuring cups.
Nutrition details based on 6 servings from: caloriecount.com
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I just found this recipe, looks yum and perfect for us! Has anyone tried to make it in advance?
Great recipe, my brothers loved it! Thanks for sharing! 🙂
You’re welcome Veronika! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your great review!
Do you have to use ginger? I’ve never cooked with it and not sure I want to buy a lot for one recipe.
Hello Heather, ginger will give you the best flavor but other readers report enjoying the recipe without it.
Ginger will cost you less than a dollar. You can break off a small piece of the root at the store. You don’t have to buy the whole, intact one.
I made my sauce in a different pan then veggies. I also added about a 1/2 tap lemon and 1/4 lime juice. Instead of honey I used between a 1/4 and half a cup of maple syrup.
It was amazing, new family favorite!
Yum, that sounds delicious Brandi! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!
WHEN i USE ANY STOCK, i ALWAYS DISSOLVE A TEASPOON OF MISO INTO THE STOCK FOR THAT UMAMI TASTE.
Great tip Johnny, thanks for sharing!
Yum! Thank you for the delicious and easy recipe. Stir fry takes time to prepare the vegetables, but it is not difficult. The results with this recipe are MORE than worth the time! I did not have fresh ginger so used crystallized instead (as per a recommendation online). Wow! So good!
I’m happy to hear how much you enjoy this recipe Susanne! Thanks for sharing your excellent review with other readers!
Can you use corn starch instead of flour?
Hello Venessa! I haven’t tested it with cornstarch but it may work to just toss the chicken in cornstarch, I’m just not sure how much of the remaining cornstarch you would want to add because 1/4 cup would probably make the sauce too thick. I hope that helps!
I have made this recipe several times and I am in love with it! I have always added the sesame oil. I think it adds so much flavor. If you have difficulties with the sauce thickening, you can always add a slurry of 1tsp. Cornstarch mixed with 1 tsp water. Next time I make this, I want to add some carrots!
I’m happy to hear how much you enjoy the recipe Andrea! Thanks for sharing your great review with other readers!
Just made this and so good.I used rice noodles Thank you for the recipe.Will make this again.
I’m glad you enjoy the recipe Donna! Thanks for sharing!
Have Y’all not heard of woks?
Well I feel sheepish – I actually don’t own a wok! :-O!! Can you recommend a specific brand that you love?
The Wok Shop (https://www.wokshop.com/) in San Fran has everything one needs. Best of all, they can set you up with what will work best for you by phone. The best woks are hand hammered carbon steel (must be seasoned) that are thicker on the bottom with the metal becoming slightly thinner toward the upper part. I have both round and flat bottom woks (3 total) I use on my gas range.
Thanks for sharing Jim!
Can we substitute the chicken broth for anything else?
Hi Teri, you can use vegetable stock as alternative 😀
Really yummy and easy to make recipe.
Absolutely amazing,added thin egg noodles instead of rice 👍
Great suggestion Elliott! Thanks for sharing your great review with other readers!
Just made this with chicken thigh pieces, turned out brilliantly and so tasty.
I’m so glad to hear that Mary! Thanks for sharing your fantastic review!
What, if anything can I swap with the honey, or can I omit it completely?
Hi Jessica, you can use the same amount of brown or regular sugar instead of honey. If you don’t want the additional sweetness, you can omit the honey. I have had a couple of readers report great results omitting honey.
Great. It worked out perfectly. I’ll definitely be making this again!
I’m glad to hear that Jessica! Thanks for sharing!
Would you use same amount of brown sugar instead of honey? Thanks
Hi Michi, you can use the same amount of brown or regular sugar instead of honey.
Use Stevia. You’ll have to experiment as pure Stevia is 350 times sweeter than sucrose (table sugar). There is guidance on line.
I just made this tonight with a couple changes just because of what I had available. Used baby bella mushrooms, red onions and added some fresh green beans and a sprinkle of red pepper flakes because we like spicy! Will be using this recipe again. Thanks!
You’re welcome Sandra! I’m glad to hear the recipe was a success. Thanks for sharing your great review!
“Baby Bella” ‘shrooms are the same as “crimini,” as they are known in Italy. Also, they are the same species as the white ‘shrooms we buy in the US, just a bit more mature and perhaps exposed to a bit of light. If allowed to mature more, then they become “Portobello” ‘shrooms. All in all, they are all “Agaricus bisporus.”
I made this twice and it was amazing. Tried again and now sauce isnt thickening up and doesn’t taste right, very bland… I triple checked ingredients…am i boiling too long, not long enough or what?
Hi Astyn, it is difficult to say but I am always happy to help troubleshhoot. If your previous tests worked better than the third one, I would suspect an ingredient is the culprit – maybe mis-measuring something or using low sodium soy sauce instead of regular (you would need more salt in that case), or maybe using frozen broccoli or partially defrosted broccoli or chicken which would add water to the recipe. I hope that helps!
My husband’s version of liking something new is to tell me, “it’s okay.” Translation you can make this again. This meal he asked me to keep the recipe, which after 18 years of marriage, might just be the first time. My guys loved it!!!!
That’s awesome, I’m happy to hear how much your family enjoys the recipe. Thanks for sharing your excellent review!
Delicious recipe, but by weighing the serving size of 316 g., I could only get 3 servings, so I am unsure of the nutrition facts. What is the serving size per cup?
Hi Mary, the nutrition label is based on 6 servings so if you are serving it as 3 servings, I would double everything on the nutrition label. I haven’t measured this recipe by cups of the finished product. It is meant to be served over rice and typically serves 4 to 6 people depending on how hungry your crew is 🙂
One of my favorites and everyone I make it for loves it too!
Awesome, I’m glad to hear the recipe is a HIT! Thanks for sharing James!
I made this meal for my family in 30 minutes and they absolutely loved it. They want me to make it again soon.
Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review!
I had friends over when I was cooking this dish and they loved it! The only thing I did differently was add in some other mushrooms as well because I love them! Definitely going to cook again!
I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your great review with other readers Chelsea!
Hi Natasha, I just tried this today and it came out really delicious. Thanks for the super recipe. I added some chilli flakes while stir frying the chicken to make it a tad bit spicy. The outcome was yum.
Hello there! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
This is super tasty! Served with Noodles Roath and rice, definitely on the menu again 😊
I’m glad you love the recipe Helen! Thanks for sharing your great review!
Thanks so much! It was so yummy and easy to follow. No modifications were needed. I served it over udon noodles (“stir fried” with a splash of oyster sauce, soy sauce, and green onions for flavor).
You’re welcome Yoli! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
I absolutely love using this recipe I always lose it and spend for ever googling for it!
Yum yum yum it’s always a hit in our home I’m about to make it right now thank you Natasha xxx
The tastiest stir fry I have made xx
You’re welcome Katie! I’m glad you love the recipe! Thanks for sharing your excellent review!
I recently started to learn how to cook and just tried this recipe today. It came out so delicious! I am surprised I didn’t mess it up lol! Everyone should try this. Thanks for the recipe!
You’re welcome Jessie! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
Good recipe, but I’m saddened that you sound dismissive about all the darker (and much tastier) meat over chicken breast. There’s nothing so special about chicken breast, and I usually find it tastes worse, especially with these over-sized breasts in stores now days (vs. what we used to get about 20 years ago).
Hi Linda, I’m not sure what you are referring to about being dismissive about chicken thighs? Maybe you mis-read something? I love using well-trimmed chicken thighs for the more flavorful meat and actually prefer it for many recipes – it would be a good substitute here if you prefer it.
Great with Brown Rice… Maria
I agree Maria! Thanks for sharing!
Wondering if you think boneless chicken thighs would work well in this recipe?
Hi Andi, yes! I think that would work great. Thigh meat is my chicken meat of choice – it just takes a little longer to trim off the excess fat from chicken thighs.
Thanks for sharing this recipe! I adapted it for my Instant Pot and it was such a hit that my husband went back for a second AND third helping! It was delicious, and definitely a recipe that I will add to my dinner rotation. Thanks again!
You’re welcome Anela! I’m glad to hear how much you and your husband enjoy the recipe! Thanks for sharing your great review! 🙂
This is serious lovely good food!!!
Thanks Natascha,
Kind regards Larissa from Holland
My pleasure Larissa! I’m glad you love the recipe! Thanks for sharing 🙂
Just made this dish was delicious, only tweak I used half the sesame oil wife is not too much a fan. Secondly the teen wanted Lomein so I tossed in the vermicelli noodles in too at the end.
Thanks Natasha you rock girl!!
You’re welcome Joaquin! I’m glad you love the recipe! Thanks for sharing your great review with other readers!
I made this about it was amazing! My family loved it as well. My husband and I aren’t big fans of broccoli but we both ate the broccoli in this. Best stir fry I have ever had.
That is so wonderful to hear! Thank you for the amazing review! 🙂
Love this recipe! Thank you so much Natasha. Just tried it out and it’s delicious 😊. Could you post a recipe on how to make Asian rice alongside this?
I’m so glad you loved it!! We usually just serve it with fluffy white rice but if I come up with something great, I will be sure to share it 🙂
Tasty! I made this once before and it didn’t turn out well. I have since learned to pay a tad more attention to the directions 😉 the chicken was tender and veggies were drenched in yummy sauce. I used frozen veggies and it still turned out great, maybe a tad watery but still very good. We all had a second helping. Oh and it was great paired with buckwheat.
I’m glad you enjoy the recipe! Thanks for sharing your review with other readers Inga!
Yummy! We loved this quick and easy midweek dinner, thank you.
You’re welcome! I’m glad to hear everyone enjoys it! Thanks for sharing!
Made this tonight and it was a hit my hubby and the kids loved it. I didn’t have ginger so I left it out and still tasted great I also added cabbage, carrot, capsicum and zucchini. It is definitely the best stir fry I have made thank you for sharing this recipe.👌
You’re welcome Kelly! I’m glad to hear the whole family loves this recipe! Thanks for sharing your excellent review !:D
Okay, I read through the directions again and figured it out. The dish was delicious! I had a couple of unexpected guests so I needed something quick and easy and it fit the bill. Everyone loved it. Will make again.
Didn’t have fresh ginger so I used powdered. Also added it and turmeric to the flour. Plus, threw in about 1/3 c. of orange juice that was going to expire. Oh, and used scallion + shallot for the onion. That’s why this recipe is perfect!
Awesome! I’m glad to hear you enjoy the recipe Kerry! Thanks for sharing your review with other readers!
This looks great, but I’m confused about the amount of flour. Step one says to coat chicken in 1/4 cup flour, then for the sauce it says use the remaining flour, but the ingredient list says just 1/4 cup. So, how much flour goes in the sauce?
Hi Kerry, sorry that wasn’t super clear. I clarified in the recipe but I meant the remaining flour that was used to coat the chicken. I just add the rest of the ingredients to the same bowl after coating and removing the chicken.
This is excellent ..I will make it again such a great flavor WOW!!!
I’m happy to hear you enjoy the recipe! Thanks for sharing your great review Gerdia!
Thank you so much for sharing this recipe, it is very tasty. I’ve made it several times and it’s always a hit! 😋
You’re welcome Patricia! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
Tried this and it was very good and filling.
Husband liked it also.
That’s great! I’m glad to hear you both love it! Thanks for sharing your great review Dianna!
Delicious dinner! We’ll have this one again. I used frozen broccoli and it was fine. Easy to make and so yummy!
Awesome, what a great review! Thanks for sharing Terri 😀
Made this tonight……absolutely sensational.
I’m happy to hear that Susan! Thanks for sharing your fantastic review!
Made this tonight for dinner. It is a keeper! I did not have ginger so added some tumeric. I also added Chinese noodles ( like ramen without the flavor pack) next time I may add some red pepper flakes to add some spice.
Yay, I’m glad you enjoy the recipe Mary Ann! Thanks for sharing 🙂
Absolutely delicious! Best stir fry recipe I have ever made. My husband loved it too. Highly recommend! This will definitely be in my regular rotation from now on. Thank you for sharing.
Wow, that’s so awesome to hear! Thank YOU for sharing your excellent review!
My family lo ves it. That sauce is amazing. Thank you for sharing.
My pleasure Victoria! I’m glad to hear your family loves it as much as mine does! Thanks for sharing 🙂
No need for flour, made chicken without it and I think it’s healthier and tastes amazing.
That’s a great alternative Polina! Thanks for sharing your suggestion with other readers!
Thanks so much for this recipe! My partner made it for dinner and loved the step by step recipe.. I loved the taste! It was like Chinese takeway, but healthy!
You’re welcome Mel! I’m happy to hear you both enjoy the recipe! Thanks for sharing 🙂
Crear receipt! My family loved it! Thanks from Buenos Aires!
My pleasure Maria! I’m happy to hear the family enjoys the recipe! 😀
Made this last night for supper, love it. The sauce is awesome, I used the sesame oil. Never had made stir fry before, easy recipe to follow. Would recommend this recipe for everyone.
I’m happy to hear that Debbie! Thanks for sharing your wonderful review!
Made this tonight. Didn’t add the honey because Im not fond of sweetness in my dinner dishes and my mushrooms weren’t any good. Made the dish with all other ingredients and it was absolutely amazing!! I will definitely be making this again.
I’m happy to hear that Natalie! Thanks for sharing your review!
It was so delicious! I skipped flour and it turned out very yummy. Planning on making it again next week!! Thank you 🙂
Polina, thank you for such a nice review and you are welcome 😀
Made this tonight using wild mushrooms along with store bought, didn’t measure anything, just winged it, and it was delicious. Will now live in favourite stir fry recipes.
I’m happy to hear the recipe has made regular rotation! Thanks for sharing George 🙂
Thanks for another delicious recipe Natasha!
You are welcome Amy, I’m glad you like the recipe 😀
Love this recipe. Have made it twice. Perfect balance of sweetness and healthy. Partner absolutely loved it! Thank you!
You’re welcome Bianca! I’m happy to hear you both love the recipe!
I just made this, and it’s delicious! Actually better than take out! It tastes fresher, for lack of a better word, because I put what I want in it.
What a great review Charlene! Thanks for much for sharing!!
Yummy and very easy recipe! Was very flavorful so I didn’t need to add any salt. Instead of rice I use some left over Linguini noodles I had. So good
That’s great to hear Joy! Thanks for sharing 🙂
I’ve made this twice before and I’m about to make it again. My husband said he wanted it this weekend. He loves it too. It’s a really good recipe. Thank you for posting it.
I’m so happy you both love it!! 🙂
I literally just made this on my lunch time, it is my most favourite stir fry dish E.V.E.R!! Thank you so much 🙂
You’re welcome Lilla! I’m very happy to hear how much you LOVE the recipe. 😀
We had this for dinner tonight. For my broccoli disliking family, I used roughly 7.5 cups of veggies (broccoli, carrot sticks, green and red bell pepper, mushrooms, baby bok choy and green onions). I followed the rest of the recipe, cutting 1 tablespoon of EVOO and 1 teaspoon of dark sesame oil. The sauce thickened up beautifully and I mixed some cooked Asian noodles into the pan before serving. We will have again and try with a bit of red chili oil for a kick. Thanks for the great recipe.
You’re welcome Stacia! Thank you for sharing 😀
Not only was this easy and delicious to make, the house still has the wonderful aroma from the stir fry! This will be a staple in our house, it was a big hit!
Donna, you are very welcome and thank you for the wonderful review 😀
I loved this! My 10 year old ate the leftovers for lunch, too.
I used 1/8 t ginger powder after looking online for substitution amounts, and I also used the refrigerated minced garlic as a shortcut. Yum!
That’s awesome! Thank you for sharing your review Samantha! 🙂
You make life not only easier, but better! This was really really good!! As much fun to make as it was to eat.. Might just add more onions next time as I have an addiction 😉 Hubby was picking at it most of the evening after supper last night. Mnohaya Lita!!
Awesome! I’m glad to hear you two enjoyed the recipe! 😀
Can I use gluten free flour?
Hi Kelly, that should work fine 🙂
Thanks Natasha!
It was delicious.
You’re welcome Nadine! I am glad to hear you enjoyed the recipe!
Excellent just as you stated.
Thank you.
You’re welcome Randall! I’m glad you loved it!
This a lot of honey for our family’s palate. Typically I substitute sherry wine or Shaohsing rice wine for most of the sweet ingredients called for in a sauce recipe such as this. I will start with a teaspoon of honey. I doubt I will exceed a tablespoon.
I plan on making this tonight – it looks so yummy! Is rice included in the calorie count?
Hi Emma, no, white rice is not included. It is just based on the ingredients listed in the recipe 🙂
I made this tonight, it was super good! My sauce wasn’t as thick as yours seems to be, maybe should have added flour? Served with Lo Mien noodles – so good!! Just like take out, but way better.
Hi Jess, I’m so glad you liked the recipe! If you omitted the flour, that would cause it not to thicken up properly. Also, using frozen broccoli, can increase the amount of liquid in the recipe, causing it to be thinner. Either way, I’m glad you liked it! 🙂
Do you have to use fresh ginger irrigation could I use ground ginger? We are out in the country and our little grocery store typically does not have fresh ginger it but I have ground ginger in my spice cabinet.
Hi Kara, it would be the next best thing. Add it to taste and I hope you enjoy the recipe! 🙂
I’ve never bought or used real ginger…..can I substitute ground ginger instead?
Fresh ginger will give you the best flavor, but you can substitute with ground ginger. Just add it to taste. I hope you love it!
Can you cook chicken in sauce to make it be more flavorful? my mom wants to make this but you just add chicken at end, the chicken was not in sauce long enough. 🙁
Hi Veronica, because the chicken is dipped in flour in this recipe, it would not cook properly if it were marinated or cooked in the sauce. You might try this other teriyaki chicken recipe if you prefer a marinated chicken.
Veronica, after following the recipe this does tastes so much better the next day after all of the cooked flavors have a chance to mingle in the fridge. I am making this tonight for dinner and enjoying the leftovers tomorrow.
Hi, what soy sauce was used and should be used in this recipe? Turns out i bought extra dark one, so the whole dish was VERY dark, nothing like in your pictures
Hi Oksana, most soy sauces should work the same way – did you substitute or add anything else? The one I used is the one photographed – Kikkomann brand. I’m not sure why else it would be very dark unless you used a darker beef stock.
I’m East Asian and I know the soy sauce lol It’s probably because Oksana bought the dark soy sauce, which is called Laochou in Chinese, it is typically used for coloring the dish giving a richer hint of flavor, but should never be used as normal soy sauce lol
Thank you for sharing that! I don’t think I’ve ever even seen that product!
Made this today, Big Hit!
Thank you!
Awesome! Thank you for sharing your review Alley! 🙂
Hello,
Is there anything I could use instead of soy sauce? I don’t have any and I have no car to quickly get to the shops?
Hi Demin, soy sauce is an integral part of this recipe. I came across some soy sauce substitutes like this one but they sure seem like a lot more trouble than just adding soy sauce. Here is another resource that says you can sub with worcestershire sauce and water but I haven’t tested that to say how it would work out.
I used Worcestershire sauce and water last night because I found those work together to make soy sauce and my partner absolutely loved this dish. Had thirds and took some to work. Will be making this again 😀
Hi I love this recipe, have made it lots for my family, even my fussy eaters love it! I would like to make it for a birthday party tomorrow night, could I cook the chicken tonight, store in the fridge overnight, bring back to room temperature just before serving, make the sauce and then heat everything through?
Hi Sharon, I think it works best (and tastes best) made the same day. Also, keep in mind that you are using the remaining flour from the chicken bowl so it works best to make the sauce after sautéing the chicken. If I were to make it ahead, I would prep every ingredient (slice and dice everything) and measure out what I could the night before then refrigerate prepped ingredients and throw them together on the skillet the next day. The recipe comes together so quickly when everything is prepped. I hope that helps and I’m so happy you like it!
Made this tonight and it was a hit! I have 3 sons that tend to be pretty picky, and they all loved it.
I’m so happy to hear that! Thank you for sharing your great review!
We made this but substituted spinach for the mushrooms since neither of us likes them. It was wonderful! My husband said it was like good Chinese food. This recipe is a keeper.
That’s awesome!! I’m so happy to hear that 🙂
Hi Natasha,
Can I use frozen broccoli for this recipe?
Thanks
Hi Erika, I think fresh works best in this recipe because it doesn’t add excess liquid as frozen would, potentially watering down the sauce. It also won’t have the same vibrant color and crisp tender texture as fresh broccoli.
I use frozen all the time I steam in the microwave first to drain any excess water and it cuts down the time it takes to cook. I just throw them in after the mushrooms cook down
Will it make a difference if i use cauliflower instead of broccoli?
Hi Mary, I do think that would work to use cauliflower instead 🙂
Hello Natasha,
What would be a good replacement for the chicken? (Something that is not a meat) Perhaps adding more mushrooms? Tofu? What do you think?
Thank you,
Ella
Hi Ella, I have always made this one with chicken and I’m not a fan of tofu personally, so you may have to experiment 🙂
I’ve made without chicken several times, it was delicious! The same taste!
This is a great recipe for broccoli stir-fry I enjoy it can’t wait to try something else
Thank you so much for the great review! 🙂
5+!!! I didn’t realize it could be so easy to replicate “restaurant” experience for my kids. It was super easy, quick and awesome feedback from picky eaters – “that’s just like real Chinese food!” Great trick that made me such a skillful cook in their eyes. Thank you Natasha. Awesome recipe!
Awww!! Your sweet comment just made my day. Thank you so much for sharing your awesome review! 🙂
Made this today and really enjoyed it! Only thing different was I added cashews at the end because I had them. Thx for a good recipe!
Cashews sound like a great add-in! Thank you for sharing that with us! 🙂
Hello, I was wondering would it be a bad idea to use beef broth instead?
Hi Jenny, if beef broth is all you have, it should work fine. Vegetable broth would work ok as well.
I made this tonight and absolutely loved it! But it took me an hour start to finish. We used all fresh ingredients, so maybe that added time — ? And since I don’t eat mushrooms, we added sweet peppers and spinach. My husband said it was as good as Chinese takeout! :)This will definitely go in my recipe file.
I’m so glad to hear you enjoyed it! Thank you for the compliment!! 🙂
Hi Natasha,
What can I use instead of the chicken stock. Not something I have on hand.
Thanks!
Hi Cornelia, I would suggest vegetable broth or bouillon to make your own “chicken stock.” I think if you just used water, it would be lacking in flavor.
Natasha, I tried many recipes from your blog and everything comes out very good!
This one is no exception. My whole family has enjoyed it.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I’m surprised the chicken isn’t seasoned at all before cooking. I figure it would be bland because of that?
Hi Liz, it isn’t necessary in this recipe since the sauce provides plenty of flavor for the dish. You can if you want to but if you do, season lightly.
surprised you used olive oil as it has a low smoke point and most stir frys call for high temps. you may want to change recipe to trim breasts of fat before cutting into smaller pieces and try cornstarch instead of flour.
Hi Mark, I use an extra LIGHT olive oil which does have a high smoke point and is flavorless so it’s perfect for cooking. I love it for frying foods as well although it is a little spendy for use in frying 🙂
I made this tonight and it was really very tasty. I would only change one thing. I thought the sauce was a tad bit too thin so I might add a bit more flour and/or a bit less broth. I did follow the recipe to the letter and I did use the Sesame Oil. Very good. My husband really liked it as well.
I’m so glad you enjoyed it! 🙂
This was really wonderful! Exactly what I was looking for. I’m still shocked… My husband went back for seconds, said it was possibly the best chicken dish I’ve ever made (we’ve been married 7 years!) and congratulated me. Thank you so much for sharing it. This will become a regular in our household.
Rachel, thank you for sharing such a wonderful review with us, I’m all smiles 😁.
I make quite a lot of stir fries but this wasn’t one I’d rave about as we thought it was a little on the bland side. I had changed the recipe slightly by adding additional vegies (carrot and capsicum) but I don’t think that leaving these out would have improved the experience for us. It was still a nice enough meal but I won’t be making it again.
Hi Belinda, if adding more vegetables, you might add a little more soy sauce as the liquid released from veggies can dilute the sauce some. I’m not sure if it was the case for you, but using a low sodium soy sauce or a low sodium broth would also require more salt to taste.
We all 4 went back for seconds, super yummy recipe I will make again and again : )
Tammy, I’m so glad you liked the recipe, thank you for sharing such a nice feedback with us 😀.
This was SOOOOO good! I thought the sauce was excellent. Very nice recipe, thank you!
You are very welcome Louanne, I’m so glad you liked it 😁. Thank you for sharing that with us.
I have fixed this twice…we love it! Thank you for sharing.
I’m so glad you enjoyed it enough to make it twice! Thank you for sharing your awesome review 🙂
Thanks for this recipe, it was one of the first hits for a “chicken broccoli easy” search months ago and has been a staple ever since!
Steve, that’s so great! It sounds like you have a new favorite!
Any ideas on how I could sub cornstarch for flir. I love the way velvet chicken turns out.
Hi Jamie, I’m not sure what flir is. Can you elaborate?
I bet you mean flour. You could thicken the sauce with cornstarch instead of flour no problem.
From the family of one Natasha to another: Your recipe is great! My son loves it. He ate two bowls full. Plus, the sauce is the best. A good dessert to pair it with is Honey Kiss melon—we guess a cantaloupe or a honeydew would be great, too.
Natasha, That is the best when kids love what we Mom’s make. Thank you for the great review!
Omg! This is my new go to recipe for chicken and broccoli. It is exactly what I have been looking for. Thank you for posting it!
Sherry, thank you for the great review, looks like you just found a new favorite dish 😀.
I thought there were good elements to this recipe, but in my opinion there was too much chicken stock which watered down the flavour. Will try again with only 1/2 c stock. I also cleaned out my fridge with extra veggies.
You really can’t go wrong with adding extra veggies!! 🙂 Keep in mind though when you do add extra veggies, they do release some liquid which may contribute to watering it down. Thanks for sharing your review! 🙂
I’m going to make a big batch of this tonight. Do you know if it can be frozen & re-heated?
Hi Justine, I haven’t tried freezing it but I do think it would be a good experiment. Let me know how it goes! I would probably slightly undercook the broccoli if freezing though 🙂
Excellent recipe! Modified to make it whole 30 compliant but the base recipe was spot on!
That’s awesome that it work for your diet! I’m so glad you enjoyed it.
I just made this stirfry and must say it was the best I have ever tasted and the first one I have ever made. Thanks for sharing the recipe!
That’s just awesome! Thank you for sharing that with me 🙂
I made this with Quorn chicken style pieces and it was amazing! We had ours with whole wheat noodles and added some cashews.
Thank you so much for such a delicious recipe
Those add-ins sound great! Thank you for sharing 🙂
This was a hit with my family. The tiny bit of leftover was excellent the next day too.
I’m so happy to hear that! 🙂
Hello! I googled a chicken and broccoli recipe just tonight and yours came up. I searched for a recipe without sugar and saw that yours had honey. Your recipe was the best stir fry I’ve ever had! This is going to be our stir fry go-to-recipe that we will eat once or twice a week!!! Going to try it with cashews, water chestnuts, and green onions also. Thank you for sharing!!!!
Hi Jeri! I’m so happy you discovered the recipe and loved it. Thanks for the awesome review!
Hi Natasha!
I made this recipe tonight and I loved it! I’ve missed American-style Chinese food, since I moved to Berlin last year, and this really hit the spot!
Thanks!
Sara, I’m glad to hear that it hit the spit 😀.
Hi natashaa…recipe was delicious…it was my first recipe different from Indian taste.
thank u for a wonderful starting to experiment new dishes..
I’m so happy you enjoyed it! Thank you for the great review! Are there any recipes from the Indian cuisine that you would recommend I try? I’m pretty new to that cuisine but would love to explore it more 🙂
I have a question about the sesame oil – should be it regular or toasted oil? Thanks for the recipe.
Hi Lana, I have purchased and used both. Either one will work. 🙂
Thanks for the great recipe! I was out of honey, so I used hoisin and a sugar and substituted coconut oil for the sesame. The whole family literally kicked their plates. That’s a nice feeling.
Awesome!! That’s the best! Thank you for sharing that with us 🙂
Soooo so good. I’ve made this twice already before and going to make again today. My mouth is watering for this right now. Thanks so much!!!
I’m so happy you love it! Thank you for sharing your awesome feedback 🙂
This is a very good recipe. My son and I devoured it – it’s so much better than Chinese take out! It’s delish. Thank you!
What a sweet scene 🙂 Thank you so much for sharing that with me 🙂
Just made this for dinner.(Although I did it with pork tenderloin) It was very nice. It was a bit of a struggle to fit all the ingredients in my little wok though! Thanks for sharing.
Thank you for the nice review William and yo are welcome 😀.
This was delicious and my family loved it! It’s a keeper for sure
I’m so happy to hear that! Thanks Glenn 🙂
Natasha, what a delicious recipe. I am making it as I write and the smells in the kitchen are so yummy. Of course I added more fresh ginger and garlic than the recipe stated. It’s almost ready to serve. Thank you, thank you for a lovely new recipe.
Diana, thank you for such a nice review and you are welcome 😁.
Do you know the Nutrition Facts of this recipe?
Hi Sarah, I just inserted it into the post towards the bottom. I hope that’s helpful 🙂
Thanks!!
Didn’t have much in the house as far as food went, but I did have shredded chicken, frozen broccoli, and canned mushrooms and 1 one onion and a few red hot peppers, I had everything for the sauce except fresh ginger so I used ground. Put it all over brown rice…..not bad for everything being frozen….lol quick meal and didn’t have to run out to get anything….grocery shopping this Friday!
I love how you improvised to use what you had on hand! 🙂
This tastes good but tastes so much better the next day. I guess because the different flavor a have a chance to meld? I am making this again today for dinner and I am wondering if anyone has made this in a crockpot, if so how should the chicken be handled?
Hi Tricia! I’m so glad you enjoyed it and thanks for sharing your great review! I love it when recipes taste even better the next day because they make for a great work lunch the next day! 🙂 I haven’t tried it in a crockpot just because it’s so quick to make on the stove.
If you enjoy watching your kids eat insane amounts of broccoli, this is your recipe! Sauce is so tasty and all pantry ingredients. What a simple and wholesome dish – fed family of five no problem. This is definitely going into the rotation and suspect would be equally yummy with beef/beef broth swap out. Thank you!
Thank you for your completely amazing review! I’m so happy your family enjoyed this recipe! 🙂
This has become one my family’s favorite stir fry meals. I substitute gluten-free flour for the regular flour and coconut aminos for the soy sauce. Thanks for the awesome recipe!!
I’m so happy to hear that! Thank you for sharing your great review!
I made this last night. I added more salt and soy sauce. I thought that the recipe was a bit watery for some reason. I ended up taking out some of the excess water (about half a cup). Maybe because i used less broccoli than the recipe called for? Im not sure. However it tasted great. My husband really liked it. It was the first time i stir fried anything. I think next time i will make the chicken pieces a bit smaller. Thanks for the recipe!
That seems like a lot of liquid to take out. It is about how much liquid is in the sauce altogether. Did you use fresh or frozen broccoli?
I used fresh broccoli, fresh mushrooms, and I added fresh carrots. It turned out great though. We really loved it. I like my food a bit liquid so it worked well for us.
This was so delicious! I recently went on a diet so I left the flour out and used a low sodium soy sauce and it was still amazing!! When my boyfriend took the first bite he stated, “there’s no way this is healthy” he couldn’t believe something could taste so good and not be so fattening, which is saying a lot for such a picky eater!! I felt like I was having a cheat meal without all the guilt!! Definitely a new favorite
Brooke, thank you for such a wonderful review, I’m so happy to hear that 😁.
I subbed carrots for the mushrooms and it was delicious! TY for the recipe, it’s filed under family fav now!
I’m so happy to hear that! 🙂
This recipe tasted good but the time it was supposidly take to cook was not accurate at all it took me about 45 minutes to cook and also the broccoli didn’t take the same amount of time to cook as the mushrooms and onions I had to take the mushrooms and onions out in order for the broccoli to cook
Hi Kaitlyn, I’m glad you enjoyed it! Broccoli cooks very quickly over high heat and it should still be crisp tender and vibrant in color when it’s done. You can cook it longer if you like your broccoli very soft.
Natasha! I made this today and it was so good. I agree the sesame oil makes all the difference. Thank you SO much! I am so inspired by your delicious recipes. You’re helping me become a great cook!
I’m so happy you enjoyed the recipe and liked the sesame oil! It’s such a small amount of oil but adds so much flavor! 🙂
Oh wow, this was so good! I didn’t have any sesame oil so will look forward to making it again when I have some. Thanks you for sharing – looking forward to the leftovers for dinner later 🙂
Hi Adele, I’m so happy you enjoyed it even without the sesame oil. I do think you’d love the oil though – it makes all the Asian inspired dishes taste so much more authentic 🙂
Loved this!!! Trying it again with water chestnuts and some shrimp along with the chicken. Thank-you!!
Mm those add-ins sound great!! I’m so happy you loved the recipe 🙂
Try peeling and cutting up the stem of the brocolli. It has a similar texture to water chestnuts when you haven’t got any handy
That’s a great idea! I love using the stem of broccoli also.
Thanks for this great recipe! I made it exactly as instructed and loved it. Easy and delicious – thanks!
Yay!! I’m so happy you liked it. Thanks for the awesome review!
Just curious if you can tell me how many cups in a serving. I know I can split it in 6 but my husband already ate a bunch of it! It’s delicious!
Hi Marisa, I didn’t really measure it that way so I can’t give you an exact amount – maybe 1 cup.
I’m making this today .. thank you for this awesome recipe 🙂
You’re welcome! I hope you love it! 🙂
Is it possible to omit the flour? My boyfriend is gluten free!
Hi Carrie, I haven’t tested it with anything different but you could probably use a good baking gluten free flour. I haven’t tested it with cornstarch but that may also work to toss the chicken in cornstarch, I’m just not sure how much of the remaining cornstarch you would want to add because 1/4 cup would probably make the sauce too thick.
Watch out for wheat in the soya sauce too!
So delish!! Thank you!!
I’m so happy you liked it! 🙂
I made this last night and it turned out to be awesome!!!! Thank you for this easy and tasty recipe!!!
That is great! I’m so happy to hear you enjoyed the stir fry 🙂
Hi do you know how many calories and the nutritional content of this dish?
I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
If you have a “myfitnesspal” account, you can import recipes from the internet and it will tell you calories and nutritional information. Pretty convenient. You can also alter the ingredients if you omit or modify some and it will adjust accordingly.
I’ve made this countless times, so good! Thanks for the easy, tasty, recipe!
That’s wonderful! It sounds like you’ve found a new favorite! 🙂