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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

4.94 from 504 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
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

  • 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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