Stir Fry Chicken With Broccoli

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I love stir fry chicken with broccoli! It’s one of my favorite side dishes for when I want to make sure dinner comes together in a flash. The great thing about this dish is that it can also be a healthy dinner option if you pair it with some rice and vegetables. Plus, this delicious meal comes together in less than 20 minutes!

Chicken and Broccoli Stir-Fry

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?Save Recipe

  • Level: Easy
  • Total: 27 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 7 min
  • Yield: 4 servings
  • Nutrition Info

Ingredients

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1 pound chicken breast (about 2 breasts), cubed

3 scallions, whites only, thinly sliced on a bias

2 tablespoons sugar

1 tablespoon dark sesame oil

1 tablespoon dry sherry

1 tablespoon soy sauce

2 cloves garlic, minced

1-inch piece peeled fresh ginger, minced

1 tablespoon, plus 1 teaspoon cornstarch

Kosher salt and freshly ground black pepper

About 1/3 cup water

3 tablespoons vegetable oil

5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)

3/4 to 1 teaspoon red chili flakes, optional

1 tablespoon hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optionalAdd to Shopping List

Directions

  1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  3. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. 
  4. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Cook’s Note

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Chicken-and-Broccoli Stir-Fry

Oyster sauce adds a deep, savory flavor to the easy, family friendly chicken-and-broccoli stir-fry.

Everyday Food, September 2012

Gallery

Chicken Broccoli Stir-fry

Put down those take-out menus! Everyday Food editor Sarah Carey demonstrates her no-fail method for turning out a restaurant quality stir-fry.

Read the full recipe after the video.

Recipe Summary

Prep:

30 mins

Total:

30 mins

Servings:

4

chicken-and-broccoli stir fry in wok

Ingredients

Ingredient Checklist

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
  • 3 tablespoons minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
  • Cooked white rice, for serving

Directions

Instructions Checklist

  • Step 1Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
  • Step 2In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

Broccoli Chicken Stir Fry

This quick and easy Broccoli Chicken Stir Fry is filled with tender strips of chicken breast and broccoli in a slightly spicy sauce.

We like to serve this chicken stir fry with cooked rice or  Crispy Chicken Egg Rolls for a delicious meal!

Cooked Broccoli Chicken Stir fry in pan.

This meal is a huge win for the busy weekdays!

A perfect homemade stir fry sauce, broccoli, chicken, and a few veggies are all you need for this super easy dinner.

Broccoli Chicken Stir Fry

This chicken and broccoli recipe is one of my favorite meals to make because it’s a great way to incorporate tasty seasonal vegetables or produce you might have in your fridge.

I almost always have chicken and broccoli in the fridge, making this a quick and easy dinner to have during the week.

Stir Fry Ingredients

Here’s a basic list of the ingredients you’ll need to make this stir fry recipe with homemade sauce. As always, you can find the full printable recipe located in the recipe card below.

  • Boneless Skinless Chicken Breasts – sliced thin
  • Soy Sauce
  • Hoisin Sauce
  • Sriracha Sauce
  • Cornstarch
  • Red Pepper Flakes
  • Sugar
  • Rice Vinegar
  • Broccoli
  • Carrots – sliced thin
  • Garlic
  • Ginger
Ingredients for Broccoli Chicken stir fry on wood board.

How To Make Broccoli Chicken Stir Fry

To prepare your stir fry chicken, you’ll start by marinating your chicken first, making your sauce and THEN start the cooking.

Make sure all your ingredients are prepped and ready to go so nothing gets overcooked.

MARINATE CHICKEN  start by combining the soy sauce, corn starch, salt, and red pepper flakes in a medium sized bowl and adding the chicken breast slices to coat evenly. Set aside.

PREPARE SAUCE  in a small bowl combine soy sauce, hoisin sauce, sriracha sauce, sugar, and rice vinegar and whisk to combine.

Cooked broccoli and carrots in pan on wood board.

COOK VEGGIES in a hot wok or frying pan over high heat with oil added, cook the broccoli and carrots about 5 minutes until tender, stirring so broccoli doesn’t burn. Add in ginger and garlic to cook for about 30 seconds, then transfer to bowl and set aside.

COOK CHICKEN return the wok to heat and add the marinated chicken, cooking on high heat about 4 minutes, until browned and cooked through. Add in the sauce and cooked veggies and toss to coat, cooking until sauce thickens.

Cooked chicken in pan on wood board with bowl of vegetables.

Wok Or Skillet?

I prefer to use a wok, which is a large bowl-shaped pan that is typically thin, when it comes to making stir fries. The heat is transferred beautifully with a wok, giving it a large cooking surface.

This is the Wok that I’m using. It’s a great quality pan that’s also non-stick too!

If you don’t have a wok, just use the largest skillet you have and make sure to really heat up the pan before you start cooking.

Tips and Variations for Broccoli Chicken

This recipe is so great because it can easily be modified to fit your taste preferences. Here are a few tips and variations to try…

  • You can use pre cooked chicken strips sliced thinly to make this recipe come together even quicker.
  • Swap out the carrots with a brightly colored bell pepper.
  • Not a fan of spicy? Reduce or omit the red pepper flakes and/or sriracha sauce!
  • MAKE AHEAD? – Because this recipe is so quick to make, I believe it tastes best when made fresh.

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