Chicken and Broccoli Stir-Fry

This Chicken and Broccoli Stir-Fry is a speedy, delicious meal with an Asian flair. Even the pickiest husbands (meaning mine) will go back for seconds! 

Why You Should Make a Stir Fry at Home

• Bill, the picky husband, grew up in a meat and potatoes family. Pizza was not a meal, but a snack. Ethnic foods were rarely served. Potatoes accompanied every meal.
• So when we went on a vacation to Vancouver as newlyweds, I found it necessary to drag him to Chinatown to immerse him in the world of Asian cuisine. He didn’t go away hungry, but I heard a lot of grumbling.
• Through the years, Bill has actually learned to enjoy my stir fry, though he eats it with a fork. This Chicken and Broccoli Stir-Fry drew accolades, plus it’s a quick weeknight option.
• You have control over the ingredients. Instead of picking out what you don’t like from your carryout, just omit those ingredients when you’re making your dish. There will not be any MSG unless you add it!
• This entree will be ready faster than calling in your order and waiting for delivery!

Tips for Making Chicken Stir Fry

I love making an easy entree, especially for dinner on a busy weekday. This stir fry can be easily adapted with your favorite vegetables and protein source.

• The ingredients that make up the stir-fry sauce created the most flavorful concoction. The combination of soy sauce, sesame oil, oyster sauce, garlic, ginger, etc. reminds me of my first taste of authentic Chinese food as a teenager.
• But the rest of the ingredients are up to you! This dish works with other protein sources besides chicken. Try thin slices of pork tenderloin or flank steak. Chopped chicken thighs would be delicious, too.
• Cube or slice your meat while it’s partially frozen. It’s easier to cut when it’s still slightly firm and not completely defrosted.
• I kept the vegetables very simple and used only broccoli florets. Other times, I empty the veggie bin and add thinly sliced cabbage, carrots, snow peas, red bell pepper, and some onions.
• It’s the delicious sauce that’s key. Make sure to make a simple pot of rice as a side dish. It’s the perfect pairing with an Asian stir-fry. But noodles or even cauliflower rice work well, too.

How to Stir Fry

The technique of stir-frying is pretty similar to any other stir-fry recipe. Here is a step-by-step review if you’re new to this technique:

• If you have a wok, it’s the perfect pan for stir-frying. But any frying pan with a large surface area works well.
• Prep all your ingredients before starting.
• Whisk together any marinade or sauces.
• Marinate the protein if needed.
• Start by heating the pan until hot, then add the oil. Peanut oil works well because of its high smoke point, but vegetable oil is fine.
• Cook the meat until browned, then remove it to a serving dish to prevent it from overcooking.
• Cook the vegetables by first adding the sturdiest, like carrots and broccoli, then the most delicate, like Napa cabbage, spinach, etc.
• Add aromatics like onion and garlic last so they don’t burn, but this can vary depending on the recipe.
• Return everything to the pan. Then, add the sauce, stir, and cook until everything is hot and coated.
• Serve over rice immediately.

Ingredient Notes

Here is what you need to have on hand to make this stir-fry sauce and dish:

• Boneless, Skinless Chicken Breasts – Pro-Tip: cut into cubes before the chicken is completely defrosted for nice cubes of chicken.
• Minced garlic – Use a Garlic Press (affiliate links in blue) if you have one, or jarred chopped garlic for a shortcut.
• Fresh ginger – Make sure to peel and mince well, since ginger is very fibrous
• Cornstarch – This is needed to thicken your stir-fry sauce. Mix with water before adding it to the pan to help with distribution.
• Sherry – just like salt, alcohol enhances the flavor of your dish. The alcohol will boil off during the cooking process, so it’s OK to serve to children.
• Toasted Sesame Oil – Adds a lovely nutty flavor that plain sesame oil will not.
• Vegetable Oil – Has a higher smoke point and a more neutral flavor than olive oil, so it’s better to use in a stir fry. Peanut, Canola, or Avocado Oil are the best options.
• Broccoli or other Vegetables – Make sure they’re cut into bite-sized pieces. If you’re eating with chopsticks, this is especially important. Mushrooms, sugar snap peas or snow peas, and thinly sliced carrots would also work well. PRO-Tip: The broccoli and carrots can be blanched first to shorten their cooking time.
• Crushed Red Pepper Flakes – Adjust the amount depending on how much heat you or your family can tolerate.
• Oyster Sauce – This is key for that true flavor of Chinese carryout. Hoisin can be substituted in a pinch.
• Rice – As mentioned above, you can serve a stir-fry over your favorite rice, noodles, or even cauliflower rice if watching your carbohydrates.

More Easy Dinner Ideas You’ll Love:

• Asian Beef with Peppers
• Asian Green Beans
• Asian Stir-Fried Asparagus
• Plus, Check My Recipe Index for all my Best Main Dish/Entree Recipes

Photo of me with my mom and my three sisters at what may be On On Seafood Garden, Vancouver, BC, in the late 1970s. Obviously, having our dad take our photo was enough to cause some attitude!!

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This recipe was first shared in January 2013. Photos and text were updated in 2021, 2026.

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The Recipe:

Chicken and Broccoli Stir Fry

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

An easy, flavorful and speedy dinner with irresistible Asian flavors! Recipe adapted from The Food Network.

5.0 Stars (12 Reviews)

Ingredients

• 4 boneless, skinless chicken breasts, cubed (if they're large use 2-3)
• 2 cloves garlic, minced
• 1-inch fresh ginger, peeled and minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 ¼ teaspoon salt
• 1 tablespoon dry sherry
• 1 tablespoon toasted sesame oil
• ⅓ cup water
• 3 tablespoons vegetable oil
• 2 heads broccoli, florets only, cut into bite-sized pieces
• ½-1 teaspoon crushed red pepper flakes, optional, to taste
• 1 tablespoon oyster sauce
• Cooked rice, to serve

Instructions

1. Marinate the chicken with half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of cornstarch, 1 teaspoon salt, sherry, and sesame oil for approximately 15 minutes.
2. Whisk the rest of the cornstarch into ⅓ cup of water.
3. Heat a large nonstick frying pan over high heat. Add one tablespoon of the oil, then add broccoli and stir fry for about a minute.
4. Add the remaining ginger, garlic, 2 tablespoons of water, and ¼-½ teaspoon of salt. Stir fry for about 2 more minutes; the broccoli should remain bright green. Remove to a plate.
5. Reheat the pan and all the remaining oil. Stir fry chicken with red pepper flakes till chicken is lightly browned on both sides, about 3 minutes.
6. Add the oyster sauce, then return the broccoli to the pan. Stir in the remaining cornstarch and cook till thickens. Add water to thin the sauce if it's too thick.
7. Serve with rice.

Notes

⅓This recipe can be made with other protein sources. Try beef, pork, or even tofu.

Other vegetables can be added. Red bell peppers or snow peas would be delicious.

No oyster sauce? You can substitute the smokier hoisin sauce if available.

This can be served over noodles or even cauliflower rice instead of white rice.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 413Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 1124mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 39g

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