The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy rice. Homemade Chicken and Broccoli is an easy 30-minute meal, and it has the best stir-fry sauce.
This post may contain affiliate links. Read my disclosure policy.
Chicken Broccoli Stir Fry Recipe
Chicken and Broccoli Stir Fry satisfies the craving for takeout, and you’ll feel good about serving this to your family. It’s healthier than going out, and it’s simple to make into a meal served over cooked white rice, brown rice, or even cooked quinoa.
If you loved my famous 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!
Chicken & Broccoli Stir Fry Video
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. I don’t recommend frozen veggies sicne they can get mushy and water down the sauce.
- Chicken Broth – this adds more flavor, but water can easily be substituted.
- 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 to 2 tablespoons of liquid sweetener, such as honey, or add it to taste.
- Corn Starch – using cornstarch as a thickener helps keep this gluten-free.
Pro Tip for Peeling Ginger:
The easiest way to peel ginger is to scrape the skin away with the side of a teaspoon. Once it’s peeled, finely grate it on a box grater or a microplane.
How to Make Broccoli and Chicken Stir Fry:
- Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. Warm broth will help the sugar dissolve easily.
- 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.
- Stir-Fry 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 crisp and vibrant green then reduce heat. Do not overcook the veggies at this point or they can get mushy while cooking in the sauce.
- 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.
- Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
The KEY to Making the Best Stir Fry
A stir-fry is essentially flash-cooked on a very hot skillet, with a cooking time of less than 15 minutes. 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.
Storing and Reheating Stir Fry
Chicken and Broccoli Stir Fry reheats well so it’s a great option for meal prepping.
- Refrigerate Leftovers – Once the chicken broccoli stir fry has cooled to room temperature, transfer to an airtight container and refrigerate for 3-4 days. I prefer not to freeze since the broccoli can become mushy.
- Reheating – It’s always best to reheat in the same method that the dish was cooked. Reheat in a skillet over medium heat, stirring occasionally until hot. You can also reheat in the microwave in 30-second increments until heated through. If needed, you can add a little splash of water when reheating to bring back some moisture.
Chicken and Broccoli Stir Fry Recipe
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.
Ingredients
Servings: 4 people
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
- Make the Sauce – 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.
- Prepare Chicken – 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.
- Stir Fry Veggies – 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.
- Add Sauce – 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.
- Combine and Serve – 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 Per Serving
325kcal Calories21g Carbs31g Protein14g Fat
Nutrition Facts
Chicken and Broccoli Stir Fry Recipe
Amount per Serving
Calories
325
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Cholesterol
73
mg
24
%
Sodium
586
mg
25
%
Potassium
1039
mg
30
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
31
g
62
%
Vitamin A
740
IU
15
%
Vitamin C
105
mg
127
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Filed Under
More Easy Chicken Recipes (Reader Favorites!)
- Chicken Fried Rice – the best way to use leftover rice
- Lemon Chicken – 30-min chicken dinner packed with flavor
- Chicken Parmesan – easy and classic family favorite
- Chicken Chow Mein – adding chicken makes it a meal
- Chicken Tetrazzini – a creamy cheesy pasta bake
- Chicken Pesto Pasta – adding pesto sauce is genius!
- Chicken Korma – with a vibrant curry sauce
I made this tonight with tofu, it was delicious. I used regular soy sauce, not sodium reduced. I also made your jasmine rice recipe and I learned the hard way, next time don’t add salt to the rice! I think the salt in the rice combined with the salt in this dish was way way too salty. I will definitely make again but this time use your suggested sodium reduce soy sauce and omit salt in rice. Can’t wait for your cook book!
I’m so glad you loved the recipe. Thank you for sharing.
This looks great, but I always overcook chicken in a pan. How does chicken cook in 5 min? Every recipe I read, no matter where, the chicken is always cooked in pan only few min. Are you using a thermometer in the pan? I prefer in oven, but I really want to make pan chicken but feel 5-8 min isn’t enough?
Hi Daisy! Be sure your flame or stove setting is on medium-high heat and not just high. This can cause the chicken to overcook. I have had good success with this cooking time. It can be more or less depending on how thick your chicken is cut into cubes. I hope you’ll try the recipe. It also gets plenty of flavor and moisture from the sauce.
This is an outstanding dish Natasha – probably the best chinese recipe that I’ve tried in years. The broccoli was nice and crunchy, chicken was perfectly done and that sauce – WOW! It is way, way better than take out. I’ve already added this to my collection of recipes.
That’s wonderful! Thank you for the feedback. I’m glad you found a favorite.
Thank you for the wonderful recipes Natasha! You make me enjoy cooking as I usually hate to lol. This was a great one just like (but way better) than takeaway. The Sauce…. yum.
I’m glad you’re enjoying it now. Happy Cooking!
Thìs looks so delicious I’m going to make it for rinner , What rice do you recommend for this recipe . Ihaveused a few of your recipes
and theyhave been so good Thank you
Hi Debby, a simple cooked white rice will work well. We usually buy Jasmine and use that.
Made this tonight using broccoli, carrots, and dried shiitake mushrooms. Used potato starch to thicken. It was very good.
I’m so glad you enjoyed it, Bob!
I make Chinese food probably about three times a month and this is by far the best chicken and broccoli recipe I’ve ever come across. Thank you.
I’m so glad you hear that, Heidi! Thank you for the feedback and great review!
This recipe is flavorful, healthier than most stir fry recipes, and a keeper. I usually double the sauce when I cook this, but otherwise it’s perfect as is. Natasha, great job on this recipe!
Thank you, Lisa! So glad you loved it!
I do love your recipes although I have to alter some as my DH will not eat mushrooms. Oh well.
Glad you love my recipes, Judith! Thanks. 🙂
Don’t know why everyone says it tastes just like Chinese takeout. I know what I put in it and it doesn’t have the filmy sauce that many takeout dishes a little slimy to my taste. Tastes nothing like Chinese takeout. Fantastic dish.
Thank you, we appreciate your great comments!
my boyfriend loves Chinese but has gluten allergy
I made this tonight for dinner
This was delicious!!!!
Better than Chinese takeout
Thank you
That’s wonderful, Pam! I’m glad it was enjoyed.
Actually tasted like Chinese take out ! Loved it, thank you, will be making it again for sure
So glad you love this!
My family love this stir fry, I also added green peppers and cauliflower and serve with fried rice
That’s great!
That was super easy and delicious! I added some sliced carrots and pinch of chilly flakes. And I used turkey breast because it was on sale. Served with brown rice. Thanks for sharing Natasha!
That’s great, Helene! So glad you enjoyed this recipe.
Making tonight but I am out of chicken broth !
Can vegetable or beef broth be substituted
Hi! Yes, either of those would be ok if that is all you have. 🙂
I made this dish tonight and it’s absolutely incredible. Natasha, Thank You for making your recipes super simple and delicious. I truly enjoy watching your cooking shows.
Aww, thank you, Greg! And I’m so glad you loved the recipe.
This is my go to for Chicken stir fry. My husband request it at least once a week. I make more sauce because my husband likes it saucy but otherwise the recipe is perfect!
Sounds perfect! Adding more sauce is good too, others do that as well.
Loved it! I added little rice noodles and sesame seeds noodles to top right b4 serving for crunch. My only issue was that my family likes sauce, so I made a 1.5 batch of sauce, guess maybe I need to do 3 times next time.
Extra sauce is so good! I’m glad your family loved this recipe. Thank you for sharing, Barb! 🙂
We love this recipe!! Added fresh red pepper since we had an abundance in our garden and doubled the sauce. My husband loves this sauce. We served over Lo Mein noodles. Wonderful dish!!
I’m happy to know that! Thank you for sharing that with us, Denise.
Hey, I made this tonight and my wife and I both LOVED it! I cook once a week (my wife is an excellent cook) and when she has high praise, then it’s the real deal. Thanks again Natasha! Oh, we used noodles instead of rice and it was delicious.
You’re welcome! Good to know that you enjoyed this recipe with noodles, thanks for sharing!
All I have is shredded chicken that I need to use up. Would this work for your recipe?
Hi Dannis, I haven’t tested this with shredded chicken to advise.