I absolutely love how quick and satisfying this Easy Chicken and Broccoli Stir Fry Recipe is—bright green broccoli, tender chicken, and that savory sauce come together in just about 30 minutes. It’s one of those go-to meals that’s simple, wholesome, and full of flavor.
Why You’ll Love This Recipe
- Speedy Prep and Cooking: You can have dinner on the table in about 30 minutes, perfect for busy weeknights.
- Tender Chicken Every Time: The velveting marinade trick keeps the chicken juicy and silky.
- Balanced Flavor Profile: Sweet, savory, and just a touch of heat, which you can easily adjust to your taste.
- Customizable Veggies: Swap or add your favorite vegetables to keep it interesting or suit your pantry.
Ingredients You’ll Need
All the ingredients in this easy chicken and broccoli stir fry recipe work harmoniously—the chicken stays tender thanks to the marinade, while the sauce layers in a rich, savory-sweet flavor. A quick tip: try to find good-quality oyster sauce and Japanese rice wine for authentic depth.
- Chicken breasts: Cut into larger bite-sized pieces to prevent drying out during stir fry.
- Reduced sodium soy sauce: Keeps salt in check while providing umami.
- Toasted sesame oil: Adds a subtle nutty aroma that’s essential to flavor.
- Cornstarch: Helps velvet the chicken and thickens the sauce.
- Japanese rice wine (mirin or dry sherry): Adds sweetness and depth—don’t substitute with rice vinegar!
- Asian chili sauce or Sriracha: Gives a balanced kick; adjust according to your heat preference.
- Baking soda: A little trick to tenderize chicken during velveting.
- Low sodium chicken broth: Keeps flavors rich without overpowering salt.
- Oyster sauce: Use a quality brand like Lee Kum Kee for authentic taste.
- Brown sugar: Balances savory sauce components with a touch of caramel sweetness.
- Garlic and ginger: Fresh is best for bright, aromatic notes.
- Broccoli florets: Cut into bite-sized pieces for even cooking.
- Vegetable or peanut oil: Neutral oils ideal for high-heat stir frying.
- Ground pepper: Adds subtle heat and seasoning.
Variations
I like to switch up the veggies or heat level to keep things fresh and exciting. Feel free to get creative—this recipe is a versatile canvas that welcomes whatever you have on hand.
- Veggie Swap: I sometimes add sliced bell peppers or snap peas along with broccoli for extra crunch and color, which my family adores.
- Heat Level: If your household is spice-loving like mine, double the chili sauce or toss in a handful of fresh chopped chilies.
- Gluten-Free: Swap soy sauce with tamari and ensure oyster sauce is gluten-free, so anyone can enjoy it.
- Vegetarian Version: Try tofu velveting instead of chicken—press well to eliminate moisture first.
How to Make Easy Chicken and Broccoli Stir Fry Recipe
Step 1: Marinate and Velvet the Chicken
Combine your marinade ingredients—soy sauce, sesame oil, cornstarch, rice wine, chili sauce, and baking soda—in a large bowl or a Ziploc bag. Toss the chopped chicken breasts in and make sure each piece is coated. Let it sit at room temperature for 15 to 30 minutes while you prep broccoli and aromatics. I learned that this technique keeps chicken incredibly tender, almost silky, which really elevates the dish.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the sauce ingredients in a medium bowl—this includes chicken broth, oyster sauce, brown sugar, rice wine, chili sauce, toasted sesame oil, cornstarch, and pepper. Setting this aside keeps everything ready to go once your stir fry starts. I always taste the sauce first and tweak the sweetness or heat before cooking.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable or peanut oil in a large nonstick skillet or wok over medium-high heat. When hot, add the marinated chicken and stir fry until it just turns golden, about 2 to 3 minutes. Don’t worry if chicken isn’t fully cooked yet; you’ll finish it in the sauce, which keeps it juicy and tender. Remove the chicken and set it aside on a plate.
Step 4: Stir Fry Your Broccoli
In the now-empty skillet, add another tablespoon of oil and get it nice and hot. Toss in your broccoli florets, stir frying for about 30 seconds before adding water. This helps steam the broccoli a bit, keeping it crisp-tender. Then, add minced garlic and ginger, stirring constantly for another minute to release their fragrant aroma.
Step 5: Bring It All Together
Return the chicken to the skillet with the broccoli. Give your sauce one last whisk, then pour it in. Stir constantly as the sauce thickens and glazes the chicken and broccoli—about 1 to 2 minutes. You want the broccoli tender but with a little crunch still, and the chicken cooked through but juicy. This final step is where everything melds into that addictively savory and slightly sweet stir fry we all crave.
Pro Tips for Making Easy Chicken and Broccoli Stir Fry Recipe
- Velveting Magic: Don’t skip the baking soda in the marinade—it’s a game changer for juicy chicken.
- Broccoli Timing: Stir fry the broccoli quickly and avoid overcooking since it will finish softening in the sauce.
- Pan Temperature: Keep your skillet really hot but not smoking; it helps chicken brown quickly without steaming.
- Quality Count: Use good oyster sauce and real Japanese rice wine—these simple swaps boost flavor dramatically.
How to Serve Easy Chicken and Broccoli Stir Fry Recipe
Garnishes
I love finishing this dish with toasted sesame seeds and chopped green onions—they add texture and a fresh, mild onion bite that brightens the rich flavors. Sometimes, I sprinkle a little extra Sriracha on top to up the heat.
Side Dishes
Rice is a natural partner here—white jasmine rice or brown rice both soak up that sauce beautifully. For a lighter option, steamed cauliflower rice or even a simple noodle works wonderfully too.
Creative Ways to Present
For something a little extra special, serve your stir fry over a bed of crispy fried rice noodles or in individual lettuce cups for a fun, handheld twist. It’s always a hit at casual dinner parties.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The broccoli stays pleasantly crisp-tender without turning mushy if you reheat gently.
Freezing
This recipe actually freezes really well—I let it cool completely, then pack it in freezer-safe containers or plastic bags squeezed tight. It keeps for 2-3 months. Just thaw overnight in the fridge before reheating.
Reheating
I recommend reheating gently over medium heat in a skillet with a splash of water or broth to revive the sauce’s gloss and prevent drying. Microwaving works in a pinch but can sometimes make broccoli a bit soggy.
FAQs
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Can I use chicken thighs instead of chicken breasts for this stir fry?
Absolutely! Chicken thighs are a great option if you prefer darker meat—they tend to be juicier and more forgiving with cooking times. Just adjust cook times slightly to ensure they’re cooked through.
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What does “velveting” chicken mean?
Velveting is a Chinese cooking technique where chicken is marinated with ingredients like baking soda and cornstarch to tenderize the meat and create a silky texture. It prevents the chicken from drying out during stir fry.
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Can I make this stir fry gluten-free?
Yes! Just replace regular soy sauce with tamari and use gluten-free oyster sauce. Many Asian brands offer gluten-free options that maintain authentic flavor.
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How spicy is this recipe? Can I adjust the heat?
This dish has a mild to moderate heat that you can easily scale up or down by adjusting the amount of chili sauce or Sriracha. Feel free to add fresh chilies or chili flakes if you want it hotter!
Final Thoughts
This Easy Chicken and Broccoli Stir Fry Recipe has been a lifesaver for me on hectic nights, delivering on both speed and family-approved flavor. I hope you’ll enjoy it as much as we do—once you try velveting the chicken and balancing the sauce just right, it’s hard to go back to plain stir fries. Trust me, it’s a recipe you’ll want to keep in your regular rotation.
Print
Easy Chicken and Broccoli Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and juicy stir fry chicken with tender broccoli, marinated in a savory soy and sesame oil blend, cooked quickly with aromatic garlic and ginger, and finished with a rich oyster sauce glaze. Perfect for a quick and satisfying weeknight dinner served with rice.
Ingredients
Marinade/Velveting
- 1 pound chicken breasts chopped into 1 ½-inch pieces
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Japanese rice wine or dry sherry
- 1 teaspoon Asian chili sauce or Sriracha
- 1 teaspoon baking soda
Sauce
- 1/3 cup low sodium chicken broth
- 1/4 cup oyster sauce
- 3 tablespoons brown sugar
- 1 tablespoon Japanese rice wine or dry sherry
- 3 teaspoons Asian chili sauce or Sriracha
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon pepper
Stir Fry
- 4–6 cloves garlic minced
- 1 tablespoon minced ginger
- 4–5 cups broccoli florets, cut into bite size pieces
- 2 tablespoons water
- 2 tablespoons vegetable or peanut oil, divided
Instructions
- Marinate the Chicken: Add the marinade ingredients—chicken, soy sauce, sesame oil, cornstarch, rice wine, chili sauce, and baking soda—to a large freezer bag or bowl. Whisk to combine before adding chicken. Turn to evenly coat and let sit at room temperature for 15-30 minutes while prepping other ingredients.
- Prepare the Sauce: In a medium bowl, whisk together chicken broth, oyster sauce, brown sugar, rice wine, chili sauce, toasted sesame oil, cornstarch, and pepper. Set aside.
- Cook the Chicken: Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat until very hot. Add the marinated chicken and stir fry until golden but not fully cooked through, about 2-3 minutes. Remove chicken to a plate.
- Stir Fry Broccoli and Aromatics: In the same skillet, heat remaining 1 tablespoon oil until hot and sizzling. Add broccoli and stir fry for 30 seconds. Add water, garlic, and ginger, continue stir frying for 1 minute until fragrant and broccoli begins to soften.
- Combine and Finish Cooking: Return chicken to skillet. Whisk the sauce again to recombine then pour into skillet. Cook, stirring constantly, until sauce thickens, chicken is cooked through and broccoli is tender but crisp, about 1-2 minutes.
- Serve: Serve hot with steamed rice and garnish with optional green onions and sesame seeds if desired.
Notes
- Use low sodium chicken broth and soy sauce to control salt levels in the dish.
- Choose high quality oyster sauce like Lee Kum Kee or Kikkoman for best flavor.
- Do not substitute rice wine with rice vinegar as they provide different flavors.
- If fresh garlic and ginger are unavailable, substitute 1 teaspoon each of garlic powder and ginger powder directly into the sauce.
- Prep all ingredients before starting since stir frying is quick.
- Keep chicken pieces large (1-2 inches) to avoid drying out during cooking.
- You can swap broccoli with other vegetables or mix them if desired.
- Heat the pan well but avoid it smoking before adding oil and ingredients.
- Use neutral oils like vegetable or peanut oil instead of strong flavored oils like olive oil.
- Brown chicken first then finish cooking in the sauce to keep it juicy.
- Under-cook broccoli slightly during stir fry; it will continue cooking in the sauce.
- Adjust heat level by adding more Sriracha or chili sauce as preferred.
- This dish freezes well. Cool completely before freezing in airtight container for up to 3 months.
- To reheat after freezing, defrost in refrigerator and warm as usual.
- You can prep sauce, chicken, broccoli, garlic, and ginger up to 48 hours ahead to speed cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
