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Chicken and Broccoli Stir Fry (VIDEO)

The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy white rice. Homemade Chicken and Broccoli is an easy 30-minute meal and it has the best stir fry sauce.

Chicken and Broccoli Stir fry in skillet garnished with sesame seeds

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Chicken Broccoli Mushroom Stir Fry:

Chicken and Broccoli Stir Fry satisfies the craving for takeout and you’ll feel good about serving this to your family because it’s healthier than going out. If you loved our Beef and Broccoli, then you will love this chicken stir fry. It’s loaded with tender chicken, mushrooms and fresh broccoli. I hope you’re inspired to make this easy and tasty dinner!

Ingredients & Substitutions for Stir Fry:

  • Chicken – we used boneless skinless chicken breast, but chicken tenders or even thighs would be delicious here.
  • Stir Fry Veggies – We love the combination of broccoli, onions, and mushrooms for an authentic Chicken Broccoli Stir fry. You could sub the broccoli with snap peas or zucchini and sub onions with julienned carrots.
  • Chicken Broth – this adds more flavor, but water can easily be substituted.
  • Low Sodium Soy Sauce – Since different brands have different amounts of salt, add soy sauce to taste. You can always add more at the end, but you can’t take salt out of a dish. For gluten-free, use Tamari sauce.
  • Sesame Oil – this one ingredient gives the sauce authentic Chinese stir fry flavor. Do not skip it.
  • Ginger & Garlic – fresh is best for stir fry, but in a pinch, you can substitute 1 tsp fresh garlic for 1/2 tsp garlic powder and substitute 1 tsp fresh ginger for 1/8-1/4 tsp ground ginger.
  • Brown Sugar – we used 2 Tablespoons of packed light brown sugar. You can substitute with 1 1/2 Tbsp to 2 Tbsp of liquid sweetener like honey, or add it to taste.
  • Corn Starch – using cornstarch as a thickener helps keep this gluten-free.

Ingredients for stir fry with chicken breast, broccoli, mushrooms, onion and sauce ingredients

Pro Tip: It’s easiest to peel fresh ginger using the edge of a teaspoon. Simply scrape the skin away. Try it – it’s so easy.

Watch the Chicken and Broccoli Stir Fry Video:

How to Make Broccoli and Chicken Stir Fry:

  1. Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
  2. Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
  3. Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
  4. Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
  5. Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.

Step by step photos for cooking broccoli chicken mushroom stir fry

The KEY to Cooking Stir Fry:

A stir fry is essentially flash cooked on a very hot skillet (less than 15 minutes of cooking time). Since this recipe moves fast, you want to have every ingredient chopped, measured, prepped and ready to use before you fire up the skillet. If serving with white rice, you’ll want to put the rice on the stove first then cook your stir fry. You’ll want to bookmark our tutorial for Perfect White Rice.

Chicken and broccoli and mushroom stir fry with sauce in skillet

More Easy Chicken Recipes (Reader Favorites!):

  1. Chicken Fried Rice – the best way to use leftover rice
  2. Lemon Chicken – 30-min chicken dinner packed with flavor
  3. Chicken Parmesan – easy and classic family favorite
  4. Chicken Chow Mein – adding chicken makes it a meal
  5. Chicken Tetrazzini – a creamy cheesy pasta bake

Print-friendly Recipe for Chicken and Broccoli Stir Fry:

Chicken Broccoli Stir Fry Recipe

4.87 from 219 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Chicken and broccoli stir fry in skillet garnished with sesame seeds

The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: chicken and broccoli, Chicken broccoli stir fry
Cuisine: Asian
Course: Main Course
Calories: 325 kcal
Servings: 4 people

Ingredients

Chicken and Broccoli:

  • 1 lb chicken breast (boneless skinless), cut into 3/4" pieces
  • 2 Tbsp cooking oil (I used extra light olive oil), divided
  • 1 lb broccoli cut into florets (about 5 cups)
  • 1 small yellow onion sliced into strips
  • 1/2 lb white button mushrooms thickly sliced

Stir Fry Sauce Ingredients:

  • 2/3 cup low sodium chicken broth
  • 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste
  • 2 Tbsp light brown sugar packed (or honey to taste)
  • 1 Tbsp corn starch
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger peeled and grated (lightly packed)
  • 1 tsp garlic (2 small cloves) grated
  • 1/4 tsp black pepper plus more to season chicken

Instructions

  1. In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.

  2. Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm. 

  3. In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.

  4. Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.

  5. Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.

Nutrition Facts
Chicken Broccoli Stir Fry Recipe
Amount Per Serving
Calories 325 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 586mg25%
Potassium 1039mg30%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 10g11%
Protein 31g62%
Vitamin A 740IU15%
Vitamin C 105mg127%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first published in October 2014. We updated it April 2020, using corn starch instead of flour to make it gluten-free chicken broccoli stir fry, improved the flavor of the sauce and re-photographed the recipe.

Chicken broccoli stir fry in skillet with serving spoon

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tina
    May 30, 2020

    Super easy stir fry dish! My family loves this and I have made it many times. I sometimes add shrimp. The sauce is amazing! Thank you Natasha!

    Reply

    • Natashas Kitchen
      May 30, 2020

      That’s so great! I’m glad you enjoyed that Tina!

      Reply

  • Ava
    May 29, 2020

    Hi Natasha!!
    I don’t have cornstarch. Is there something else I can use to substitute for it. If so, how much would I need?

    Reply

    • Natashas Kitchen
      May 29, 2020

      Hi Ava, using cornstarch as a thickener helps keep this gluten-free. You may try using flour but without testing it I’m unable to advise.

      Reply

  • Victoria
    May 28, 2020

    So good! I needed to make a meal without leaving my house for groceries so I used whatever I had on hand! I made this with chicken tenders and used a 16 oz package of frozen Asian vegetables since I didn’t have broccoli (I followed the cooking instructions on the bag for stovetop). I followed the sauce recipe exactly except substituted the fresh ginger for 1/8 tsp ginger powder. My husband usually doesn’t like the taste of sesame oil or ginger but this sauce was so balanced! Came out amazing!

    Reply

    • Natasha's Kitchen
      May 28, 2020

      I love it! Your comments make me smile, thank you so much for sharing that with us.

      Reply

  • Monica
    May 26, 2020

    Made this tonight and doubled the recipe it was great flavor but for some reason sauce didn’t thicken up even added extra corn starch but either way was really good flavor🤤🤤 love your recipes Natasha😘😘🙏🏽

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Thanks for your good feedback!

      Reply

  • Shannon
    May 26, 2020

    Just curious, did you change this recipe recently? I feel like I’ve made this before, but used different ingredients

    Reply

    • Natasha's Kitchen
      May 26, 2020

      Yes it was slightly updated, Shannon. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!

      Reply

  • Normanda Raposo
    May 26, 2020

    Natasha here can I find your notes I’m looking to find the note for the stir fry pan.

    Reply

    • Natashas Kitchen
      May 26, 2020

      Hi Normanda, we have it linked in the recipe but you can also find it here.

      Reply

  • Joy
    May 24, 2020

    I followed the recipe exactly. It was delicious. Next time I’ll double the recipe because it disappeared so fast like magic!! Thank you. N

    Reply

    • Natasha's Kitchen
      May 24, 2020

      Yay so great to hear that you enjoyed it, Joy. Thanks for your good review!

      Reply

  • Shana-Kay
    May 24, 2020

    Hi Natasha!

    Followed your recipe and it came out so well. Very yummy indeed. I had to substitute corn starch with potato as I didn’t have that in my pantry. Nevertheless the finished dish was amazing.

    Love watching your videos and will make another one very soon.

    Cheers!

    Reply

    • Natasha's Kitchen
      May 24, 2020

      Wonderful! Thanks for your great feedback and for trying out this recipe.

      Reply

  • Yasmine A.
    May 22, 2020

    Doubled the sauce amounts like everyone suggested AND made this recipe with shrimps Instead of chicken!
    Turned out absolutely delicious! Shrimps went so well with the Asian twist- can not recommend it enough.

    Reply

    • Natashas Kitchen
      May 22, 2020

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

      Reply

  • Dominique
    May 20, 2020

    Made this for dinner last night and it was so delicious!! Added some teriyaki into the sauce and it was perfect!

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed it, Dominique! Thank you for that wonderful review!

      Reply

  • Kelly Chapman
    May 19, 2020

    Made this last night and it was a hit! It was so flavorful and tasted like great takeout! Based on someone else’s suggestion, I added water chestnuts as well and it was yummy.

    Reply

    • Natashas Kitchen
      May 19, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Claudia
    May 19, 2020

    Loved this recipe. Made exactly as is and we loved. I used the leftover chicken from the spatchcock chicken! Will put this on our rotation. Souse was spot on. Thanks Natasha

    Reply

    • Natashas Kitchen
      May 19, 2020

      That’s so great! It sounds like you have a new favorite Claudia! Thank you for that awesome review.

      Reply

  • Pablo Rosales
    May 18, 2020

    Hi Natasha
    I tell you that I made the recipe for Chicken and Broccoli Stir Fry on Saturday, it was something incredible, the whole family loved it, the only thing is that since I had no mushrooms, I changed them for carrot in pieces, just as it was delicious
    Thank you!!!!!

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so happy you all enjoyed that. Thank you for sharing that with us!

      Reply

  • jasmin
    May 17, 2020

    Hey Natasha! I love watching your videos you make cooking look so easy and fun! It’s hard for me to find chicken stock/ making my own and I know you use them in a lot of your dishes… can I use water instead? Also would love if you made more recipes without chicken
    stock so I can really taste the delicious foods that you make! thanks so much xoxo

    Reply

    • Natasha's Kitchen
      May 17, 2020

      Hi Jasmin, someone commented and shared this “Didn’t have broth or stock, just used water. This dish is delicious!! Will be making this again and again.”

      Reply

  • Sheila hopkins
    May 14, 2020

    Just made this hubby loved it thank you. Love your recipes. I added pepper and sweet corn.

    Reply

    • Natashas Kitchen
      May 14, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Sheila hopkins
    May 14, 2020

    Just made this my husband loved it best sauce I have made added a pepper and sweet corn as my hubby not to keen on broccoli I love it so just a little for myself. Love your recipes thank you

    Reply

    • Natashas Kitchen
      May 14, 2020

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

      Reply

  • Brenda Moore
    May 13, 2020

    I really enjoyed this recipe!! I used diced store bought rotisserie chicken and it was still great. Thanks Natasha the family gave it raves.

    Reply

    • Natashas Kitchen
      May 13, 2020

      That’s so awesome! Thank you for sharing that amazing review with me Brenda!

      Reply

  • Stefanie
    May 9, 2020

    This looks delicious however I can not use mushrooms so if I leave them out do I need to make adjustments to the recipe?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Stephanie, we love this recipe with mushrooms but you are welcome to omit them or replace them. Here is what one of our readers wrote “I subbed carrots for the mushrooms and it was delicious! TY for the recipe, it’s filed under family fav now!”

      Reply

  • Sandra Schaaff
    May 9, 2020

    This looks like a great one I will try it soon I’ve been using a lot of your recipes since we are all doing a lot of cooking at home these days. Love how simple you keep them and they always taste great. What size is the cast iron pan you are using? I see there are several sizes to choose from Thanks

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Sounds like a great plan! I used the 12″ Fr Pan, you can check out the kitchen tools that I use here in our Amazon Page.

      Reply

  • Tina
    May 7, 2020

    It’s sad that you’re taking down old recipes:( I’ve noticed this happening overtime. Wish you had a way to just post improvised versions and leaving the old ones up. Guess I’ll just have it print everything out from now on. Thanks for all your hard work though!

    Reply

  • Gail Kienle
    May 7, 2020

    This was so good and so easy. Loved the sauce – my husband said he was better than his favorite oriental restaurant. Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      May 7, 2020

      What a great compliment from your husband, thank you for that!

      Reply

  • Saira
    May 6, 2020

    I enjoy watching your videos and i have tried your beef and broccoli and my family loved it. Now I’m teying chicken with broccoli

    Reply

    • Natashas Kitchen
      May 6, 2020

      I’m so glad you enjoyed that Saira! It is one of our favorites around here. I hope you love this chicken and broccoli recipe!

      Reply

  • Craig
    May 6, 2020

    The old recipe with soy sauce and honey is far better. Can you put that one back on?

    Reply

  • Dee
    May 5, 2020

    Do you still have the original recipe exactly as it was? I loved it!

    Reply

    • Natasha's Kitchen
      May 5, 2020

      Hello Dee, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope it helps!

      Reply

  • Nick
    May 4, 2020

    Well, Natasha,,,, not only have you impressed me with the recipe[s] but I must say that your presence & posture in front of the camera certainly portrays you as a Kitchen Goddess par excellence that even Nigella Lawson & Silvia Colloca would feel as a rival.
    By the by,,, many thanks for that link you provided to Josh on the 27th April. I’ve never come across that avenue before.

    Reply

    • Natashas Kitchen
      May 4, 2020

      You’re welcome, Nick! I’m glad that was helpful and so happy you enjoyed this recipe. Thank you for that amazing review.

      Reply

  • Samantha
    May 4, 2020

    My husband and I just finished eating this amazing dish! We loved it and I didn’t realize until just now that I forgot the Sesame Oil. Can’t wait to see how amazing it is with that ingredient added.

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Thanks for sharing Samantha and good to know that it’s still delicious without the sesame oil. You can add it next time and share with us which version you like better.

      Reply

  • Sai
    May 4, 2020

    Hi I just stumbled upon your recipe and I’m eager to make it soon I was wondering would it be weird to substitute the rice with some udon noodles instead? Would it not have the same impact as it would with rice ?

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Sai, I haven’t tested that but it sounds delicious! If you experiment, please let me know how you like that.

      Reply

  • judi
    May 1, 2020

    are you using regular sesame oil or toasted sesame oil? If it is toasted oil would you still use 1 tbsp? Love you videos and recipes Natasha! Thanks

    Reply

    • Natasha
      May 1, 2020

      Hi Judi, I used the regular for this one. Toasted sesame oil is a seasoning used more for flavoring after the dish is cooked because it doesn’t withstand high heat cooking as well. If you have toasted, I would suggest adding it at the end to taste.

      Reply

      • judi
        May 1, 2020

        You’re a gem! Thanks! Happy cooking and creating. May you and your family stay safe and healthy. Happy Mother’s Day!!!
        All the Best, Judi

        Reply

        • Natasha's Kitchen
          May 2, 2020

          Thank you for your kind words Judi. I appreciate it, take care and stay safe!

          Reply

      • Anna Piccini
        May 3, 2020

        Hi Natasha, where did you buy your cast iron pan?

        Reply

        • Natasha's Kitchen
          May 3, 2020

          Hello Anna, you can see the kitchen tools that I use here in our Amazon Page. I hope that helps!

          Reply

  • Sara Maldonado
    April 27, 2020

    I made the chicken stir fry and it’s lovely! Thank you for your great recipes

    Reply

    • Natashas Kitchen
      April 27, 2020

      You’re welcome! I’m so happy you enjoyed it Sara!

      Reply

  • Josh Collins
    April 27, 2020

    Any chance you can send me the original recipe using the honey and the original amounts of each ingredient? I make this weekly and to my surprise it changed this week and I am lost now! My wife and I loved it

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Hello Josh, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!

      Reply

  • Genevieve porcher
    April 23, 2020

    Hello Natasha!!!
    Love the recipe. I made it for my family and they love it
    Thank you so much for sharing your recipe and so far everything I tried cooking from your website my family and I love it…
    Thank you so much

    Reply

    • Natashas Kitchen
      April 23, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • John
    April 22, 2020

    Very nice, tasty. Needed a little more sauce so i’ll make the adjustments for next time I make it. Due to low carb diet served it on finely diced onion cooked in butter, then added grated cauliflower (using food processor), ie cauliflower rice. Very healthy.

    Reply

    • Natashas Kitchen
      April 22, 2020

      That’s so great John! I’m so glad you enjoyed that.

      Reply

  • Sandhya Venkatesh
    April 21, 2020

    A tempting dish. A quick and easy recipe to make. Very delicious too. Made for dinner and served with hot steaming rice.

    Reply

    • Natashas Kitchen
      April 21, 2020

      It is so good! I’m so glad you enjoyed that!

      Reply

  • Mariana
    April 21, 2020

    Hello Natasha!
    I’m Mariana. I’m from Ukraine, but live in Switzerland. Love your recipes and your positivity.
    Chicken stir fry was amazing and my husband can’t get enough of it!
    I wanted to ask how many gramms or oz you mean by one portion? Do you think sugar could be replaced by honey?
    Thanks a lot!
    Greetings
    Mariana

    Reply

    • Natasha's Kitchen
      April 21, 2020

      Thanks for your great feedback, Mariana. Honey should work well too, to get the ingredients in grams click on the recipe, click “Jump to recipe” then click “Metrics” and it will convert it in grams.

      Reply

  • Susana
    April 21, 2020

    Can I use all purpose flour instead of corn starch?

    Reply

    • Natasha
      April 21, 2020

      Hi Susana, I have made it with flour in the past and it worked well.

      Reply

  • sue
    April 20, 2020

    I would suggest marinating the chicken in soy sauce, garlic and ginger while you prepare the veggies.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Thank you for that feedback Sue!

      Reply

  • Kim
    April 20, 2020

    It was good, but I thought but the sauce needed a little something.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Thank you for that feedback Kim. Was anything altered in the recipe?

      Reply

      • Kim
        April 24, 2020

        No, I prepared as written. I added a little more soy sauce at the table and that seemed to do the trick.

        Reply

  • Judy Johnston
    April 20, 2020

    Every recipe of yours is a hit with my family.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Love it! Thanks for giving my recipes a try.

      Reply

  • Carol Smith
    April 19, 2020

    I come form a long line of great cooks. And….I am and loyal follower of Natasha’s Kitchen.
    (I discovered her only because my #1 granddaughter shares the same first name). So, I am staying at home but managed to order from Amazon all the ingredients for this meal. It’s easy and just fantastic! The fresh ginger and garlic, tender chicken, just wonderful. Not too salty. Just delicious. Thank you, Beautiful, Natasha! As always, great meal! : )

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Hello Carol, good to know that you’re cooking more these days. It’s a bit of a challenge to find all of the ingredients that we need lately but I’m glad that you were able to get them online. Enjoy cooking and thanks for giving your great feedback!

      Reply

  • Kathy Manderfield
    April 19, 2020

    Have you ever thought about putting together your cookbook? You have so many fantastic recipes….& I’d love to have them all organized in a book….so I don’t have to print them all up!! Thanks! I’m sure you’d sell a lot of your recipe books! 🙂

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Kathy, I am working on a cookbook, although it’s taking me some time to finish it I’ll make sure to share it with everyone once it’s ready.

      Reply

      • Sandy Yo
        April 24, 2020

        What kind of skillet did you use and where do i find one??
        Sandy

        Reply

        • Natashas Kitchen
          April 25, 2020

          Hi Sandy, we love using this heavy skillet here for recipes like this.

          Reply

  • Anita Adams
    April 18, 2020

    Could this be made with a different veggie besides brocolli? I have some in my family who don’t like it.

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Anita, That should work! If adding more vegetables, you might add a little more soy sauce as the liquid released from veggies can dilute the sauce some.

      Reply

  • Jo Goins
    April 18, 2020

    Natasha’ love your recipe’s. Glad I sign up to your web-site. Your recipe’s are great & easy & I like to follow you on my email, Thanks!

    Reply

    • Natashas Kitchen
      April 18, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

    • Natasha
      April 18, 2020

      Hi Jo, welcome to our blog and thank you for subscribing! I hope you love this stir fry and every recipe you try.

      Reply

  • Mindy Lemarque
    April 18, 2020

    I absolutely love your receipes and how easy you make them! I also appreciate how your “Natashakitchen” Channel/emails makes it so easy to follow instructions and view how you makes your dishes and displays a list of ingredients to purchase. Everything is laid out so beautifully and easy to follow with a beautiful display of dishes cooked in beautiful, vibrant colors. Thank uh ou for doing it like a true Master! I am most grateful for your talent and gift!

    Reply

    • Natashas Kitchen
      April 18, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review. Thank you!

      Reply

  • Heather
    April 17, 2020

    I don’t have mushrooms and I’m not running to the store during this time. Any suggestions for a good replacement?

    Reply

    • Natasha's Kitchen
      April 18, 2020

      Hello Heather, you can probably use tofu or zucchini.

      Reply

  • Eileen
    April 17, 2020

    Found it.

    Reply

  • Eileen
    April 17, 2020

    So…where are the notes with the secret for the white rice? Please.

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Eileen, we have it bookmarked in the recipe post but you can also find it here. I hope that helps.

      Reply

  • Sandra Small
    April 17, 2020

    Love your website–how could that be made vegan–tofue

    Reply

    • Natasha
      April 17, 2020

      Hi Sandra, I haven’t experimented with tofu to be honest so I’m not sure what to advise in the preparation, but I would omit the chicken and swap it out for tofu – I’m just not sure about the prep of tofu.

      Reply

  • Louie Phillips
    April 17, 2020

    Looks great! Trying to find the link to your cast iron skillet?

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Louie, our favorite tools can be found on our Blog Shop HERE. I hope that helps.

      Reply

  • Toni
    April 17, 2020

    Everyone at my house loved it! Such a delicious weeknight meal!

    Reply

    • Natashas Kitchen
      April 17, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Toni!

      Reply

  • stephanie
    April 17, 2020

    This broccoli beef was so tasty and full of flavor. I made it in the slow cooker and it turned out amazing.

    Reply

    • Natashas Kitchen
      April 17, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Stephanie!

      Reply

  • Alisha
    April 17, 2020

    This is going to be a new family favorite, I can tell already.

    Reply

  • Nigel Sanders
    February 26, 2020

    Thanks Natasha! Made tonight and added zucchini, julienne carrots, And water chestnuts. Delicious!

    Reply

    • Natashas Kitchen
      February 26, 2020

      That’s just awesome Nigel! Thank you for that great review!

      Reply

  • Sam
    February 26, 2020

    Really tasty. My fussy lot loved this. Simple to make too

    Reply

    • Natashas Kitchen
      February 26, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Sam!

      Reply

  • Meg
    February 24, 2020

    Natasha, I love your recipes! I will be making this one this week!

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Hope you love it, Meg!

      Reply

  • Kara
    February 23, 2020

    Looking forward to making this!

    Reply

    • Natasha's Kitchen
      February 23, 2020

      Hope you love it Kara!

      Reply

  • Bonnie Christensen
    February 12, 2020

    Made this recipe for lunch. It was delicious!

    Reply

    • Natasha's Kitchen
      February 12, 2020

      That’s awesome, Bonnie. Thank you for your great feedback!

      Reply

  • Jen
    February 8, 2020

    Nice and easy. Tasted great! We added cashews for some crunch:)

    Reply

    • Natasha's Kitchen
      February 9, 2020

      That’s great, Jen. Thanks for the tip and wonderful review!

      Reply

  • Marion Richards
    November 30, 2019

    Confusing. Some ingredients in pound & ounces, some in USA cups. Why not stick to one ie imperial would make life easier. I had to ‘google’ every cup measurement!

    Reply

    • Natasha
      November 30, 2019

      Hi Marion, I added metric measurements to the recipe card so if you click on “Metric” in the recipe card, you can see the gram and ml measurements. I hope that helps! We are working through our recipes to add those.

      Reply

  • Judi O
    September 13, 2019

    Too sweet! Since when does stir fry cuisine taste like dessert? Ditch the honey. Maybe 1/2 the broth and sone hoisin sauce and it will be edible.

    Reply

    • Natasha
      September 14, 2019

      Hi Judi, you can absolutely do that and add sweetness to taste or leave it out if that is what you prefer.

      Reply

  • anne
    September 3, 2019

    Love this! I need a new pan though. Is there such a thing that is nonstick and “heavy bottomed” that can handle high heat?

    Reply

    • Natashas Kitchen
      September 3, 2019

      Hi Anne, our favorite kitchen tools can be found here. There are some nice heavy-duty pans out there.

      Reply

  • Jenny
    July 22, 2019

    This is one of the few recipes my husband asked to make again! A lot of Asian recipes include a step to marinate the meat. Would marinating the chicken work with this recipe?

    Reply

    • Natashas Kitchen
      July 22, 2019

      Hi Jenny, I’m not sure that would work well. I like to brown the chicken first to keep it juicy inside. It would be a completely different method if you marinated the chicken first. Usually if you marinate chicken in a sauce, you discard that part of the sauce – I’m not sure I would want to pour the marinating sauce over the veggies.

      Reply

  • Rhonda
    June 29, 2019

    Easy and tastes great. Hubby loved it and we will be eating leftovers tomorrow.

    Reply

    • Natashas Kitchen
      June 29, 2019

      That’s so awesome Rhonda! Thank you for that awesome review!

      Reply

  • Misty
    April 16, 2019

    Can I us frozen broccoli?

    Reply

    • Natasha
      April 16, 2019

      Hi Misty, one of my readers reported the following for using frozen 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”

      Reply

  • Jack Rudick
    February 21, 2019

    Tried this recipe adding yellow & red bell peppers, thin sliced carrots and water chestnuts just to fill it out a little for company. I added a little oyster sauce to the mix too. Family LOVED the sauce.

    Reply

    • Natashas Kitchen
      February 21, 2019

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

      Reply

  • Buffy
    February 6, 2019

    This is so good…eating it now. Didn’t have any onion (hubby threw it out) OR fresh ginger…used a little onion salt and some good quality ginger powder. Yum. Just wish I would have been reminded at the beginning of making this to start the rice! Guess that happens when you enjoy a glass of wine while cooking :). Will definitely make again…with rice…and will be sharing this delicious recipe! Hubby is going back for seconds now…I’m afraid I won’t have any leftover for lunch tomorrow 🙁

    Reply

    • Natashas Kitchen
      February 6, 2019

      I’m so happy you enjoyed that, Buffy! Thank you for sharing that with us!

      Reply

  • Christy
    February 1, 2019

    I am impressed with how easy this was, how delicious AND it actually looked just like your photos. That hardly ever happens. Will be pursuing your other recipes for more yummy dinners to make. Thanks

    Reply

    • Natashas Kitchen
      February 1, 2019

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

      Reply

  • Mohit Batra
    January 28, 2019

    Tried making the recipe this weekend. Although I’m a beginner I’m glad I did it. Loved the mushrooms and broccoli. One of the best things I tried making myself. Thank you so much!

    Reply

    • Natashas Kitchen
      January 28, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • sb
    January 13, 2019

    I halved the recipe but I would keep the amount of sauce – I may add raw cashews also.

    Reply

    • Natashas Kitchen
      January 14, 2019

      That sounds great! Thank you for that wonderful review!

      Reply

  • Ruth
    December 13, 2018

    Absolutely loved this recipe. Such great flavors, and veg not too mushy. Appreciate you sharing this with us. We will be making this again, soon! Happy Holidays!

    Reply

    • Natashas Kitchen
      December 13, 2018

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

      Reply

  • Suda Tang
    November 21, 2018

    This is a delicious recipe!! The only thing I did differently was I added the ginger with the vegetables & stir fried them since I thought the ginger flavor may be too strong for my kids if added just into the sauce. My whole family LOVED it!!

    Reply

    • Natashas Kitchen
      November 21, 2018

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Maryam
    November 13, 2018

    Very tasty indeed! However I did also find it to be quite “heavy” as in a thick consistency. Wondering if I may have had too much flour in there 🙂

    Reply

    • Natashas Kitchen
      November 13, 2018

      That could have caused it. I’m so happy you enjoyed this recipe

      Reply

  • Ann
    October 23, 2018

    I love this meal. Made brown rice to go with it. Next time, I’ll try egg noodles.

    Reply

    • Natashas Kitchen
      October 23, 2018

      I’m so happy you enjoyed that.

      Reply

  • Marilyn
    August 13, 2018

    Wonderful, detailed recipe! Could you use rice flour instead of AP?

    Reply

    • Natashas Kitchen
      August 13, 2018

      Hi Marilyn. I haven’t tried it with rice flour. Honestly, I would love to know how it works out if you decide to experiment!

      Reply

  • Sasha Jamison
    August 13, 2018

    The glaze on that chicken is to die for! I need a new skillet for stir fry, and it’s important to me that it be deep — don’t want my food flying all over the kitchen while I’m tossing it 🙂

    Reply

    • Natashas Kitchen
      August 13, 2018

      Those stir fry pans sure help a lot! I hope you find one that works for you!

      Reply

  • Rick Robakowski
    August 6, 2018

    I used Pork Tenderloin instead of chicken and it was delicious.

    Reply

    • Natashas Kitchen
      August 6, 2018

      That’s so great! Thank you for sharing that with all of us Rick!

      Reply

  • Cynthia Martin
    August 1, 2018

    Tried this recipe this evening and it was a huge hit! I will definitely make again!

    Reply

    • Natashas Kitchen
      August 1, 2018

      That’s so awesome Cynthia! I’m so happy you all enjoyed it!

      Reply

  • Danica
    July 31, 2018

    This is my first try at one of your recipes and I was not disappointed. It’s great! Just a quick question: I just have myself to cook for, so I prefer to make smaller portions. How long can the sauce be kept in the fridge? Can it be frozen? Thanks! 🙂

    Reply

    • Natashas Kitchen
      August 1, 2018

      Hi Danica! I don’t see why not, freeing the sauce should be good! It should keep good for a few days

      Reply

  • Maggie
    July 24, 2018

    We love this recipe! It is seriously so delicious

    Reply

    • Natashas Kitchen
      July 24, 2018

      It’s a popular one! Thank you for the wonderful review, Maggie!

      Reply

  • Laura
    June 29, 2018

    Made this the other night. Didn’t have broth or stock, just used water. This dish is delicious!! Will be making this again and again. We somehow had leftovers and tasted great the next day reheated on the skillet.

    Reply

    • Natashas Kitchen
      June 29, 2018

      That’s so great! Thank you for sharing that with us Laura!

      Reply

    • Sam
      July 6, 2018

      The sauce never turned thick?, it stayed liquid

      Reply

  • 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

    • Patti Trotter
      February 24, 2020

      Thanks for info. I was wondering if maple syrup would work as well.
      I also might use cauliflower rice.

      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

    • Sandra Keiter
      July 29, 2018

      Thanks. as we love veggies, I will definitely add the carrots and green beans with with onions and red pepper flakes.

      I have made this receipe 2x and we love it.

      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

  • Jane McDougall
    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

  • Chelsea
    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

      • Judith Hart
        April 12, 2019

        Please advise what could be sub for the white flour, need to make diabetic friendly.

        Reply

        • Natashas Kitchen
          April 12, 2019

          Hi Judit, 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 either 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

  • 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

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