Chicken Broccoli and Mushroom Stir Fry

This chicken and broccoli stir fry is so tasty and much healthier than takeout! @natashaskitchen

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!

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This chicken and broccoli stir fry is so tasty and much healthier than takeout! @natashaskitchen

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

Easy Chicken Broccoli and Mushroom Stir Fry

*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)

Easy Chicken Broccoli and Mushroom Stir Fry-3

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.

Easy Chicken Broccoli and Mushroom Stir Fry-4

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.

Easy Chicken Broccoli and Mushroom Stir Fry-5

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.

Easy Chicken Broccoli and Mushroom Stir Fry-6

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.

Easy Chicken Broccoli and Mushroom Stir Fry-7

Easy Chicken Broccoli and Mushroom Stir Fry-8

This chicken and broccoli stir fry is so tasty and much healthier than takeout! @natashaskitchen

Chicken Broccoli and Mushroom Stir Fry

4.89 from 170 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This chicken and broccoli stir fry is so tasty and much healthier than takeout! @natashaskitchen
The sauce in this 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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Servings: 4 to 6 as a side

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

  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 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.
  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.

Recipe Notes

*it's easiest to peel ginger using the edge of a tea spoon; try it!!

 

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Nutrition details based on 6 servings from: caloriecount.com

Easy Chicken Broccoli and Mushroom Stir Fry

This chicken and broccoli stir fry is so tasty and much healthier than takeout!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • DM
    May 17, 2018

    I just found this recipe, looks yum and perfect for us! Has anyone tried to make it in advance? Reply

  • Veronika Kuznetsova
    May 17, 2018

    Great recipe, my brothers loved it! Thanks for sharing! 🙂 Reply

    • Natasha's Kitchen
      May 17, 2018

      You’re welcome Veronika! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your great review! Reply

  • Heather
    May 11, 2018

    Do you have to use ginger? I’ve never cooked with it and not sure I want to buy a lot for one recipe. Reply

    • Natasha's Kitchen
      May 11, 2018

      Hello Heather, ginger will give you the best flavor but other readers report enjoying the recipe without it. Reply

    • Stacey
      May 20, 2018

      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. Reply

  • Brandi
    April 26, 2018

    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! Reply

    • Natasha's Kitchen
      April 27, 2018

      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! Reply

  • JOHNNY PRINCE
    April 23, 2018

    WHEN i USE ANY STOCK, i ALWAYS DISSOLVE A TEASPOON OF MISO INTO THE STOCK FOR THAT UMAMI TASTE. Reply

    • Natasha's Kitchen
      April 23, 2018

      Great tip Johnny, thanks for sharing! Reply

  • Susanne
    April 16, 2018

    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! Reply

    • Natasha's Kitchen
      April 17, 2018

      I’m happy to hear how much you enjoy this recipe Susanne! Thanks for sharing your excellent review with other readers! Reply

  • Venessa C Luck
    April 7, 2018

    Can you use corn starch instead of flour? Reply

    • Natasha's Kitchen
      April 7, 2018

      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! Reply

  • Andrea
    March 25, 2018

    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! Reply

    • Natasha's Kitchen
      March 26, 2018

      I’m happy to hear how much you enjoy the recipe Andrea! Thanks for sharing your great review with other readers! Reply

  • Donna
    March 10, 2018

    Just made this and so good.I used rice noodles Thank you for the recipe.Will make this again. Reply

    • Natasha's Kitchen
      March 10, 2018

      I’m glad you enjoy the recipe Donna! Thanks for sharing! Reply

  • JG Wright
    March 3, 2018

    Have Y’all not heard of woks? Reply

    • Natasha
      natashaskitchen
      March 4, 2018

      Well I feel sheepish – I actually don’t own a wok! :-O!! Can you recommend a specific brand that you love? Reply

      • Jim Wright
        March 5, 2018

        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. Reply

        • Natasha's Kitchen
          March 5, 2018

          Thanks for sharing Jim! Reply

  • Teri
    January 31, 2018

    Can we substitute the chicken broth for anything else? Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      Hi Teri, you can use vegetable stock as alternative 😀 Reply

  • Gwendalene Morenas
    January 28, 2018

    Really yummy and easy to make recipe. Reply

  • Elliott
    January 26, 2018

    Absolutely amazing,added thin egg noodles instead of rice 👍 Reply

    • Natasha's Kitchen
      January 27, 2018

      Great suggestion Elliott! Thanks for sharing your great review with other readers! Reply

  • Mary
    January 23, 2018

    Just made this with chicken thigh pieces, turned out brilliantly and so tasty. Reply

    • Natasha's Kitchen
      January 23, 2018

      I’m so glad to hear that Mary! Thanks for sharing your fantastic review! Reply

  • Jessica
    January 15, 2018

    What, if anything can I swap with the honey, or can I omit it completely? Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      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. Reply

      • Jessica
        January 15, 2018

        Great. It worked out perfectly. I’ll definitely be making this again! Reply

        • Natasha's Kitchen
          January 15, 2018

          I’m glad to hear that Jessica! Thanks for sharing! Reply

      • Michi
        February 6, 2018

        Would you use same amount of brown sugar instead of honey? Thanks Reply

        • Natasha
          natashaskitchen
          February 6, 2018

          Hi Michi, you can use the same amount of brown or regular sugar instead of honey. Reply

    • JG Wright
      March 3, 2018

      Use Stevia. You’ll have to experiment as pure Stevia is 350 times sweeter than sucrose (table sugar). There is guidance on line. Reply

  • Sandra Peissner
    January 9, 2018

    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! Reply

    • Natasha's Kitchen
      January 9, 2018

      You’re welcome Sandra! I’m glad to hear the recipe was a success. Thanks for sharing your great review! Reply

    • JG Wright
      March 3, 2018

      “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.” Reply

  • Astyn
    January 4, 2018

    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? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      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! Reply

  • Oddria
    January 3, 2018

    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!!!! Reply

    • Natasha's Kitchen
      January 3, 2018

      That’s awesome, I’m happy to hear how much your family enjoys the recipe. Thanks for sharing your excellent review! Reply

  • Mary Johnston
    December 11, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      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 🙂 Reply

  • James
    December 9, 2017

    One of my favorites and everyone I make it for loves it too! Reply

    • Natasha's Kitchen
      December 9, 2017

      Awesome, I’m glad to hear the recipe is a HIT! Thanks for sharing James! Reply

  • December 4, 2017

    I made this meal for my family in 30 minutes and they absolutely loved it. They want me to make it again soon. Reply

    • Natasha's Kitchen
      December 4, 2017

      Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review! Reply

  • November 30, 2017

    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! Reply

    • Natasha's Kitchen
      November 30, 2017

      I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your great review with other readers Chelsea! Reply

  • Girish
    November 16, 2017

    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. Reply

    • Natasha's Kitchen
      November 16, 2017

      Hello there! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • Helen Page-Smith
    October 25, 2017

    This is super tasty! Served with Noodles Roath and rice, definitely on the menu again 😊 Reply

    • Natasha's Kitchen
      October 25, 2017

      I’m glad you love the recipe Helen! Thanks for sharing your great review! Reply

  • Yoli
    October 23, 2017

    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). Reply

    • Natasha's Kitchen
      October 23, 2017

      You’re welcome Yoli! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Katie
    October 17, 2017

    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 Reply

    • Natasha's Kitchen
      October 17, 2017

      You’re welcome Katie! I’m glad you love the recipe! Thanks for sharing your excellent review! Reply

  • Jessie
    October 14, 2017

    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! Reply

    • Natasha's Kitchen
      October 14, 2017

      You’re welcome Jessie! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Linda
    October 11, 2017

    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). Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      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.  Reply

  • Maria
    October 9, 2017

    Great with Brown Rice… Maria Reply

    • Natasha's Kitchen
      October 10, 2017

      I agree Maria! Thanks for sharing! Reply

  • Andi binder
    September 25, 2017

    Wondering if you think boneless chicken thighs would work well in this recipe? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      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. Reply

  • Anela
    September 12, 2017

    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! Reply

    • Natasha's Kitchen
      September 12, 2017

      You’re welcome Anela! I’m glad to hear how much you and your husband enjoy the recipe! Thanks for sharing your great review! 🙂 Reply

  • Larissa Theisen
    September 7, 2017

    This is serious lovely good food!!!
    Thanks Natascha,
    Kind regards Larissa from Holland Reply

    • Natasha's Kitchen
      September 7, 2017

      My pleasure Larissa! I’m glad you love the recipe! Thanks for sharing 🙂 Reply

  • Joaquin
    August 29, 2017

    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!! Reply

    • Natasha's Kitchen
      August 29, 2017

      You’re welcome Joaquin! I’m glad you love the recipe! Thanks for sharing your great review with other readers! Reply

  • Lindsey
    August 20, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      That is so wonderful to hear! Thank you for the amazing review! 🙂 Reply

  • Nor
    August 12, 2017

    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? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      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 🙂 Reply

  • Inga
    August 11, 2017

    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. Reply

    • Natasha's Kitchen
      August 12, 2017

      I’m glad you enjoy the recipe! Thanks for sharing your review with other readers Inga! Reply

  • Genevieve
    August 2, 2017

    Yummy! We loved this quick and easy midweek dinner, thank you. Reply

    • Natasha's Kitchen
      August 2, 2017

      You’re welcome! I’m glad to hear everyone enjoys it! Thanks for sharing! Reply

  • Kelly
    July 27, 2017

    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.👌 Reply

    • Natasha's Kitchen
      July 27, 2017

      You’re welcome Kelly! I’m glad to hear the whole family loves this recipe! Thanks for sharing your excellent review !:D Reply

  • Kerry
    July 23, 2017

    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! Reply

    • Natasha's Kitchen
      July 24, 2017

      Awesome! I’m glad to hear you enjoy the recipe Kerry! Thanks for sharing your review with other readers! Reply

  • Kerry
    July 22, 2017

    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? Reply

    • Natasha
      natashaskitchen
      July 23, 2017

      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. Reply

  • Gerdia
    July 19, 2017

    This is excellent ..I will make it again such a great flavor WOW!!! Reply

    • Natasha's Kitchen
      July 19, 2017

      I’m happy to hear you enjoy the recipe! Thanks for sharing your great review Gerdia! Reply

  • Patricia
    July 12, 2017

    Thank you so much for sharing this recipe, it is very tasty. I’ve made it several times and it’s always a hit! 😋 Reply

    • Natasha's Kitchen
      July 13, 2017

      You’re welcome Patricia! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • Dianna Apichino
    July 10, 2017

    Tried this and it was very good and filling.
    Husband liked it also. Reply

    • Natasha's Kitchen
      July 10, 2017

      That’s great! I’m glad to hear you both love it! Thanks for sharing your great review Dianna! Reply

  • Terri
    July 8, 2017

    Delicious dinner! We’ll have this one again. I used frozen broccoli and it was fine. Easy to make and so yummy! Reply

    • Natasha's Kitchen
      July 10, 2017

      Awesome, what a great review! Thanks for sharing Terri 😀 Reply

  • Susan
    July 6, 2017

    Made this tonight……absolutely sensational. Reply

    • Natasha's Kitchen
      July 6, 2017

      I’m happy to hear that Susan! Thanks for sharing your fantastic review! Reply

  • Mary Ann
    June 26, 2017

    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. Reply

    • Natasha's Kitchen
      June 26, 2017

      Yay, I’m glad you enjoy the recipe Mary Ann! Thanks for sharing 🙂 Reply

  • C
    June 22, 2017

    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. Reply

    • Natasha's Kitchen
      June 23, 2017

      Wow, that’s so awesome to hear! Thank YOU for sharing your excellent review! Reply

  • Victoria
    June 21, 2017

    My family lo ves it. That sauce is amazing. Thank you for sharing. Reply

    • Natasha's Kitchen
      June 21, 2017

      My pleasure Victoria! I’m glad to hear your family loves it as much as mine does! Thanks for sharing 🙂 Reply

  • Polina
    June 15, 2017

    No need for flour, made chicken without it and I think it’s healthier and tastes amazing. Reply

    • Natasha's Kitchen
      June 15, 2017

      That’s a great alternative Polina! Thanks for sharing your suggestion with other readers! Reply

  • Mel
    May 16, 2017

    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! Reply

    • Natasha's Kitchen
      May 16, 2017

      You’re welcome Mel! I’m happy to hear you both enjoy the recipe! Thanks for sharing 🙂 Reply

  • María
    May 9, 2017

    Crear receipt! My family loved it! Thanks from Buenos Aires! Reply

    • Natasha's Kitchen
      May 9, 2017

      My pleasure Maria! I’m happy to hear the family enjoys the recipe! 😀 Reply

  • Debbie
    May 5, 2017

    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. Reply

    • Natasha's Kitchen
      May 5, 2017

      I’m happy to hear that Debbie! Thanks for sharing your wonderful review! Reply

  • Natalie
    May 1, 2017

    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. Reply

    • Natasha's Kitchen
      May 1, 2017

      I’m happy to hear that Natalie! Thanks for sharing your review! Reply

  • Polina
    April 29, 2017

    It was so delicious! I skipped flour and it turned out very yummy. Planning on making it again next week!! Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Polina, thank you for such a nice review and you are welcome 😀 Reply

  • George
    April 18, 2017

    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. Reply

    • Natasha's Kitchen
      April 18, 2017

      I’m happy to hear the recipe has made regular rotation! Thanks for sharing George 🙂 Reply

  • Amy
    April 9, 2017

    Thanks for another delicious recipe Natasha! Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      You are welcome Amy, I’m glad you like the recipe 😀 Reply

  • Bianca Fedele
    March 29, 2017

    Love this recipe. Have made it twice. Perfect balance of sweetness and healthy. Partner absolutely loved it! Thank you! Reply

    • Natasha's Kitchen
      March 29, 2017

      You’re welcome Bianca! I’m happy to hear you both love the recipe! Reply

  • Charlene
    March 29, 2017

    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. Reply

    • Natasha's Kitchen
      March 29, 2017

      What a great review Charlene! Thanks for much for sharing!! Reply

  • Joy
    March 29, 2017

    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 Reply

    • Natasha's Kitchen
      March 29, 2017

      That’s great to hear Joy! Thanks for sharing 🙂 Reply

  • Tracy
    March 18, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 19, 2017

      I’m so happy you both love it!! 🙂 Reply

  • Lilla
    March 15, 2017

    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 🙂 Reply

    • Natasha's Kitchen
      March 15, 2017

      You’re welcome Lilla! I’m very happy to hear how much you LOVE the recipe. 😀 Reply

  • Stacia
    March 13, 2017

    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. Reply

    • Natasha's Kitchen
      March 13, 2017

      You’re welcome Stacia! Thank you for sharing 😀 Reply

  • Donna
    March 7, 2017

    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! Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Donna, you are very welcome and thank you for the wonderful review 😀 Reply

  • Samantha
    February 25, 2017

    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! Reply

    • Natasha's Kitchen
      February 25, 2017

      That’s awesome! Thank you for sharing your review Samantha! 🙂 Reply

  • Helyn
    February 24, 2017

    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!! Reply

    • Natasha's Kitchen
      February 24, 2017

      Awesome! I’m glad to hear you two enjoyed the recipe! 😀 Reply

  • Kelly
    February 12, 2017

    Can I use gluten free flour? Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      Hi Kelly, that should work fine 🙂 Reply

  • Nadine
    February 3, 2017

    Thanks Natasha!

    It was delicious. Reply

    • Natasha's Kitchen
      February 3, 2017

      You’re welcome Nadine! I am glad to hear you enjoyed the recipe! Reply

  • Randall Myhre
    February 1, 2017

    Excellent just as you stated.

    Thank you. Reply

    • Natasha's Kitchen
      February 2, 2017

      You’re welcome Randall! I’m glad you loved it! Reply

  • Jo Richard
    January 29, 2017

    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. Reply

  • Emma
    January 29, 2017

    I plan on making this tonight – it looks so yummy! Is rice included in the calorie count? Reply

    • Natasha
      natashaskitchen
      January 29, 2017

      Hi Emma, no, white rice is not included. It is just based on the ingredients listed in the recipe 🙂 Reply

  • Jess
    January 27, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 27, 2017

      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! 🙂 Reply

  • Kara
    January 13, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Hi Kara, it would be the next best thing. Add it to taste and I hope you enjoy the recipe! 🙂 Reply

    • Arline
      January 28, 2017

      I’ve never bought or used real ginger…..can I substitute ground ginger instead? Reply

      • Natasha
        natashaskitchen
        January 28, 2017

        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! Reply

  • Veronica
    January 8, 2017

    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. 🙁 Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      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. Reply

    • Tricia
      March 8, 2017

      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. Reply

  • Oksana
    January 7, 2017

    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 Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      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. Reply

    • Jean
      January 15, 2017

      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 Reply

      • Natasha
        natashaskitchen
        January 16, 2017

        Thank you for sharing that! I don’t think I’ve ever even seen that product! Reply

  • Alley
    December 19, 2016

    Made this today, Big Hit!

    Thank you! Reply

    • Natasha's Kitchen
      December 19, 2016

      Awesome! Thank you for sharing your review Alley! 🙂 Reply

  • November 30, 2016

    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? Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      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. Reply

      • Demi
        December 1, 2016

        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 😀 Reply

  • Sharon
    November 22, 2016

    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? Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      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! Reply

  • Melinda
    November 14, 2016

    Made this tonight and it was a hit! I have 3 sons that tend to be pretty picky, and they all loved it. Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Teena
    November 12, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      That’s awesome!! I’m so happy to hear that 🙂 Reply

  • Erika
    November 8, 2016

    Hi Natasha,

    Can I use frozen broccoli for this recipe?
    Thanks Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      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. Reply

    • Taylor
      November 28, 2016

      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 Reply

  • Mary T
    November 7, 2016

    Will it make a difference if i use cauliflower instead of broccoli? Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Hi Mary, I do think that would work to use cauliflower instead 🙂 Reply

  • Ella
    October 24, 2016

    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 Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      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 🙂 Reply

    • Alla
      November 16, 2016

      I’ve made without chicken several times, it was delicious! The same taste! Reply

  • Terrance
    October 22, 2016

    This is a great recipe for broccoli stir-fry I enjoy it can’t wait to try something else Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      Thank you so much for the great review! 🙂 Reply

  • Ira
    October 21, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Awww!! Your sweet comment just made my day. Thank you so much for sharing your awesome review! 🙂 Reply

  • Jeanne
    October 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      Cashews sound like a great add-in! Thank you for sharing that with us! 🙂 Reply

  • Jenny
    October 17, 2016

    Hello, I was wondering would it be a bad idea to use beef broth instead? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Jenny, if beef broth is all you have, it should work fine. Vegetable broth would work ok as well. Reply

  • Teena
    October 13, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’m so glad to hear you enjoyed it! Thank you for the compliment!! 🙂 Reply

  • Cornelia
    October 10, 2016

    Hi Natasha,
    What can I use instead of the chicken stock. Not something I have on hand.

    Thanks! Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      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. Reply

  • Alexandra M.
    October 8, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Liz
    October 7, 2016

    I’m surprised the chicken isn’t seasoned at all before cooking. I figure it would be bland because of that? Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      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. Reply

  • mark richardson
    October 6, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      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 🙂 Reply

  • Sandra Farrar
    October 3, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      I’m so glad you enjoyed it! 🙂 Reply

  • Rachel
    September 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Rachel, thank you for sharing such a wonderful review with us, I’m all smiles 😁. Reply

  • Belinda
    September 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      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. Reply

  • Tammy
    September 21, 2016

    We all 4 went back for seconds, super yummy recipe I will make again and again : ) Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      Tammy, I’m so glad you liked the recipe, thank you for sharing such a nice feedback with us 😀. Reply

  • Louanne
    September 19, 2016

    This was SOOOOO good! I thought the sauce was excellent. Very nice recipe, thank you! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      You are very welcome Louanne, I’m so glad you liked it 😁. Thank you for sharing that with us. Reply

  • Vicki Brown
    September 13, 2016

    I have fixed this twice…we love it! Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      September 13, 2016

      I’m so glad you enjoyed it enough to make it twice! Thank you for sharing your awesome review 🙂 Reply

  • Steve
    September 10, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Steve, that’s so great! It sounds like you have a new favorite! Reply

  • Jamie
    September 5, 2016

    Any ideas on how I could sub cornstarch for flir. I love the way velvet chicken turns out. Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Hi Jamie, I’m not sure what flir is. Can you elaborate? Reply

    • Bethany Kasper
      September 27, 2016

      I bet you mean flour. You could thicken the sauce with cornstarch instead of flour no problem. Reply

  • August 31, 2016

    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. Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Natasha, That is the best when kids love what we Mom’s make. Thank you for the great review! Reply

  • Sherry
    August 30, 2016

    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! Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Sherry, thank you for the great review, looks like you just found a new favorite dish 😀. Reply

  • Karen
    August 25, 2016

    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. Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      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! 🙂 Reply

  • Justine
    August 9, 2016

    I’m going to make a big batch of this tonight. Do you know if it can be frozen & re-heated? Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      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 🙂 Reply

  • Lynn Sochon
    August 7, 2016

    Excellent recipe! Modified to make it whole 30 compliant but the base recipe was spot on! Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      That’s awesome that it work for your diet! I’m so glad you enjoyed it. Reply

  • Susan
    July 26, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      That’s just awesome! Thank you for sharing that with me 🙂 Reply

  • Ready Eddie
    July 14, 2016

    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 Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Those add-ins sound great! Thank you for sharing 🙂 Reply

  • Theresa
    July 14, 2016

    This was a hit with my family. The tiny bit of leftover was excellent the next day too. Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      I’m so happy to hear that! 🙂 Reply

  • Jeri Warren
    July 13, 2016

    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!!!! Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Jeri! I’m so happy you discovered the recipe and loved it. Thanks for the awesome review! Reply

  • Sara
    July 12, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Sara, I’m glad to hear that it hit the spit 😀. Reply

  • chindu
    July 10, 2016

    Hi natashaa…recipe was delicious…it was my first recipe different from Indian taste.
    thank u for a wonderful starting to experiment new dishes.. Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      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 🙂 Reply

  • Lana
    July 5, 2016

    I have a question about the sesame oil – should be it regular or toasted oil? Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      Hi Lana, I have purchased and used both. Either one will work. 🙂 Reply

  • Kristi Redmond
    June 30, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Awesome!! That’s the best! Thank you for sharing that with us 🙂 Reply

  • Olga M
    June 28, 2016

    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!!! Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      I’m so happy you love it! Thank you for sharing your awesome feedback 🙂 Reply

  • Kristin Anetsberger
    June 21, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      What a sweet scene 🙂 Thank you so much for sharing that with me 🙂 Reply

  • June 15, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Thank you for the nice review William and yo are welcome 😀. Reply

  • Glenn Krupp
    June 14, 2016

    This was delicious and my family loved it! It’s a keeper for sure Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I’m so happy to hear that! Thanks Glenn 🙂 Reply

  • Diana Miller
    June 14, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Diana, thank you for such a nice review and you are welcome 😁. Reply

  • June 9, 2016

    Do you know the Nutrition Facts of this recipe? Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Hi Sarah, I just inserted it into the post towards the bottom. I hope that’s helpful 🙂 Reply

      • Sarah
        June 9, 2016

        Thanks!! Reply

  • Darlene
    June 1, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 1, 2016

      I love how you improvised to use what you had on hand! 🙂 Reply

  • Tricia Galey
    May 20, 2016

    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? Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      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. Reply

  • sonia
    May 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Thank you for your completely amazing review! I’m so happy your family enjoyed this recipe! 🙂 Reply

  • Angie
    May 19, 2016

    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!! Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Tina
    May 18, 2016

    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! Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      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? Reply

      • Tina
        May 19, 2016

        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. Reply

  • brooke
    May 17, 2016

    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 Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Brooke, thank you for such a wonderful review, I’m so happy to hear that 😁. Reply

  • Rose
    May 14, 2016

    I subbed carrots for the mushrooms and it was delicious! TY for the recipe, it’s filed under family fav now! Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      I’m so happy to hear that! 🙂 Reply

  • Kaitlyn
    May 12, 2016

    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 Reply

    • Natasha
      natashaskitchen
      May 13, 2016

      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. Reply

  • Marcela
    May 11, 2016

    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! Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      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! 🙂 Reply

  • Adele Harrison
    May 10, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      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 🙂 Reply

  • Tracey
    April 20, 2016

    Loved this!!! Trying it again with water chestnuts and some shrimp along with the chicken. Thank-you!! Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      Mm those add-ins sound great!! I’m so happy you loved the recipe 🙂 Reply

    • Sharon Van der Doorn
      May 3, 2016

      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 Reply

      • Natasha
        natashaskitchen
        May 3, 2016

        That’s a great idea! I love using the stem of broccoli also. Reply

  • Krissy
    April 18, 2016

    Thanks for this great recipe! I made it exactly as instructed and loved it. Easy and delicious – thanks! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Yay!! I’m so happy you liked it. Thanks for the awesome review! Reply

  • Marisa
    April 14, 2016

    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! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Hi Marisa, I didn’t really measure it that way so I can’t give you an exact amount – maybe 1 cup. Reply

  • Mary Young
    April 13, 2016

    I’m making this today .. thank you for this awesome recipe 🙂 Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      You’re welcome! I hope you love it! 🙂 Reply

  • Carrie
    April 12, 2016

    Is it possible to omit the flour? My boyfriend is gluten free! Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      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. Reply

      • stephanie
        May 10, 2016

        Watch out for wheat in the soya sauce too! Reply

  • Cindy Shearing
    April 11, 2016

    So delish!! Thank you!! Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      I’m so happy you liked it! 🙂 Reply

  • Lucy
    April 9, 2016

    I made this last night and it turned out to be awesome!!!! Thank you for this easy and tasty recipe!!! Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      That is great! I’m so happy to hear you enjoyed the stir fry 🙂 Reply

  • Niamh
    April 6, 2016

    Hi do you know how many calories and the nutritional content of this dish? Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      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! Reply

    • Sarah
      April 7, 2016

      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. Reply

  • Maggie
    April 6, 2016

    I’ve made this countless times, so good! Thanks for the easy, tasty, recipe! Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      That’s wonderful! It sounds like you’ve found a new favorite! 🙂 Reply

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