When I’m craving a quick, healthy meal that tastes like my favorite takeout but is made at home, this chicken and broccoli recipe is my go-to. I still remember the first time I made it — it was a busy Wednesday night after work, and I needed something fast, fresh, and better than my usual microwave meal. One bite of that tender chicken coated in savory stir fry sauce with crisp-tender broccoli, and I was hooked!
If you’ve ever ordered Chinese-style chicken and broccoli stir fry, you know exactly what I mean — juicy, golden brown chicken pieces, vibrant green broccoli florets, and that glossy sauce that clings to every bite. The best part? You can whip this up in just about 30 minutes with simple pantry staples. I’ll walk you through every step so you feel confident making this at home.
Why You’ll Love This Chicken and Broccoli Recipe
- Quick & Easy: It’s ready in 30 minutes or less — perfect for busy weeknights.
- Healthy & Nutritious: Loaded with lean protein and fresh broccoli florets.
- Family-Friendly: Even picky eaters love it — no soggy broccoli here!
- Great for Meal Prep: Stays tasty in the fridge for up to 4 days.
- Tastes Better Than Takeout: You control the ingredients, sodium, and freshness.
Ingredients You’ll Need
Here’s what you’ll need for the best homemade chicken and broccoli stir fry:
For the Chicken & Broccoli:
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups fresh broccoli florets (about 1 large head)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- Salt and black pepper, to taste
For the Stir Fry Sauce:
- ½ cup low sodium soy sauce
- ¼ cup low sodium chicken broth
- 2 tablespoons oyster sauce (optional but adds richness)
- 2 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 teaspoon sesame oil for that classic stir fry aroma
Garnish (optional):
- Sesame seeds
- Sliced green onions
👉 Tip: Always prep your sauce and chop your veggies first — stir fry moves fast!
Ingredient Substitutions
Make this recipe work with what you have:
- Soy Sauce: Use coconut aminos for gluten-free.
- Chicken Broth: Swap for veggie broth or even water in a pinch.
- Honey: Maple syrup or agave works too.
- Oyster Sauce: Hoisin sauce adds sweetness if you prefer.
- Broccoli: Try green beans, snap peas, or mixed stir fry veggies.
- Chicken: Sub with beef strips for a beef and broccoli twist.
How to Make Chicken and Broccoli (Step-by-Step)
This quick stir fry comes together in about 30 minutes. Here’s exactly how:
1️⃣ Prep the Sauce (5 min)
In a small bowl, whisk together soy sauce, chicken broth, oyster sauce (if using), honey, cornstarch, garlic, ginger, and sesame oil until smooth.
2️⃣ Cook the Broccoli (3–4 min)
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli florets with a splash of water. Stir fry for 3–4 minutes until bright green and crisp-tender. Remove and set aside.
3️⃣ Cook the Chicken (5–7 min)
Add remaining oil. Season chicken pieces with salt and pepper. Cook in a single layer for 4–5 minutes, undisturbed, then flip and cook another 2–3 minutes until golden brown and cooked through.
4️⃣ Combine Everything (5 min)
Return broccoli to the pan. Pour in the sauce and stir well. Let it simmer for 2–3 minutes until sauce thickens and coats the chicken and broccoli.
5️⃣ Finish & Serve (2 min)
Sprinkle with sesame seeds or sliced green onions if you like. Serve immediately over rice, noodles, or cauliflower rice for a low-carb option.
Total cooking time: ~15 minutes!
Expert Tips for Success
✅ Use High Heat: Stir fry needs a hot pan — this gives you that classic sear and prevents soggy veggies.
✅ Cut Even Pieces: Dice chicken into uniform pieces so they cook evenly.
✅ Don’t Overcook the Broccoli: Stop when it’s vibrant green and tender-crisp — no mush!
✅ Whisk the Sauce Again: Cornstarch can settle — give it a stir before adding to the pan.
✅ Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
Variations & Add-Ons
This chicken and broccoli stir fry is endlessly customizable. Try these:
- Spicy Kick: Add sriracha or red pepper flakes to the sauce.
- Extra Veggies: Toss in mushrooms, bell peppers, or carrots.
- Beef and Broccoli: Use thinly sliced flank steak instead of chicken.
- Low Carb: Serve with cauliflower rice or zucchini noodles.
- Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
Serving Suggestions
- Classic: Serve hot over steamed white rice, jasmine rice, or brown rice.
- Low-Carb: Try cauliflower rice or even lettuce wraps!
- Pairings: It goes great with veggie spring rolls, potstickers, or a simple miso soup.
- Topping: Sprinkle toasted sesame seeds or drizzle extra sesame oil for aroma.
Storage & Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Not ideal, as broccoli can get mushy when thawed.
Reheat: Warm gently in a skillet over medium heat until heated through, or microwave in 30-second bursts.
Nutrition Information (Per Serving Approx.)
- Calories: ~350
- Protein: 30g
- Carbs: 15g
- Fat: 12g
- Fiber: 3g
- Sodium: depends on soy sauce used
Prep, Cook, and Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Thaw and pat dry first. Cook for 2–3 minutes less to avoid mushy broccoli.
What’s the best chicken cut for stir fry?
Boneless skinless chicken breasts or thighs work great — thighs stay extra juicy.
How do I make the sauce thicker?
Let the sauce simmer for a few extra minutes. The cornstarch will help it thicken as it cooks.
Can I make this ahead of time?
Yes! Store in an airtight container for up to 4 days. Reheat gently for best results.
What sides go well with chicken and broccoli?
Rice, noodles, egg rolls, or a light soup make great sides for this stir fry.
Conclusion
And there you have it — an easy chicken and broccoli recipe you can make anytime you crave that savory, saucy, better-than-takeout flavor! This is a dish I keep coming back to for its simplicity, flavor, and versatility.
Give it a try this week, and don’t forget to leave a comment, rate the recipe, or share your own twist. Happy cooking!
Chicken and Broccoli Recipe
Ingredients
Method
- 1️⃣ Prep the Sauce (5 min)
- In a small bowl, whisk together soy sauce, chicken broth, oyster sauce (if using), honey, cornstarch, garlic, ginger, and sesame oil until smooth.
- 2️⃣ Cook the Broccoli (3–4 min)
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli florets with a splash of water. Stir fry for 3–4 minutes until bright green and crisp-tender. Remove and set aside.
- 3️⃣ Cook the Chicken (5–7 min)
- Add remaining oil. Season chicken pieces with salt and pepper. Cook in a single layer for 4–5 minutes, undisturbed, then flip and cook another 2–3 minutes until golden brown and cooked through.
- 4️⃣ Combine Everything (5 min)
- Return broccoli to the pan. Pour in the sauce and stir well. Let it simmer for 2–3 minutes until sauce thickens and coats the chicken and broccoli.
- 5️⃣ Finish & Serve (2 min)
- Sprinkle with sesame seeds or sliced green onions if you like. Serve immediately over rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Use high heat for that classic stir fry sear.
- Cut chicken into uniform pieces for even cooking.
- Don’t overcook broccoli — it should stay bright green and crisp-tender.
- Always whisk the sauce again before adding to the pan — cornstarch can settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
