Chicken and Broccoli Stir Fry

I think every family has its own quick and easy go-to meal, and mine is this one-pan chicken-and-broccoli recipe that takes just 30 minutes to make. This easy dinner has all the flavors of Chinese take-out, but is made in minutes in the comfort of your home. The meat and broccoli are coated in a sweet and savory homemade teriyaki sauce, adding authentic flavor and fantastic taste.

Simple Asian recipes are perfect for quick weeknight dinners. I have quite the collection on the blog, so you can have variety and never eat a bland dinner. One of my most sought-after recipes is this easy Instant Pot Orange Chicken, which is a delicious take on the popular American Chinese staple. My Bourbon Chicken is another favorite, and if you are looking for a beef entree meal, definitely try this Sticky Orange Beef recipe.

Chicken and Broccoli stir fry is probably one of the easiest recipes you can make. Made with simple ingredients and a few Asian staples, this dinner is quick, easy, fuss-free, and tasty. I serve the chicken stir-fry over rice or noodles, with salad on the side. This meal makes an appearance at least once a week in my house, and I usually improvise with what I have on hand. I may add a zucchini or a bell pepper to the mix, or sugar snap peas and chopped carrots. This is definitely one of those recipes that, once you master it, you can adapt it with what you have on hand.

Why you will love this recipe 

• Better than takeout: I like this better than any takeout; it actually takes me less time to make it at home than to order delivery. 
• Save some money: Rather than paying over $10 per serving, I can make this for less than $10 and feed the whole family.
• Just a few ingredients: chicken, broccoli, and a few basic sauce ingredients to make this phenomenal dinner that is also budget-friendly. 
• Ideal weeknight meal: This stir-fry takes just 30 minutes, making it the perfect choice after a long day when you want something delicious without spending too much time or effort cooking.

What you will need

• Chicken: I use organic chicken breast, cut into 1-inch cubes.
• Broccoli: Just 3 cups of chopped broccoli florets is all I need.
• Oil: I use canola oil to fry my food because it has a high smoke point and a mild flavor.

For the sauce

• Wet ingredients: I use low-sodium chicken broth for the rich flavor without the extra salt. I also use low-sodium soy sauce to keep the salt low. I like to control how much salt is added. Sesame oil provides an intense, nutty taste. Oyster sauce adds a rich, umami flavor that makes it taste authentic. 
• Dry ingredients: Cornstarch is added to thicken the sauce.
• Seasonings: Light brown sugar gives this sauce a caramelized sweetness. Minced garlic adds maximum flavor without bitterness. Minced ginger root provides a hint of sweetness with a little heat. And I add just a bit of red pepper flakes for depth.

How to make 

Mix the sauce: First, I whisk together all the sauce ingredients in a medium bowl. Then, I put the chicken in a bowl with the sauce to marinate for 30 minutes if I have time. 

Cook the broccoli: When I am ready to cook, I heat the pan to medium-high and add 2 tablespoons of oil. Once it is hot, I add the broccoli and toss it, cooking for 5 to 6 minutes, or until tender, then transfer it to a plate.

Cook the chicken: Add the chicken pieces without the sauce, cook without moving them for 1 minute to sear, then toss, and cook until no longer pink on the exterior. Then I add the sauce and cook for another 7 or 8 minutes, until it is no longer pink and the sauce is glazed.

Mix it all together: Now, I return the broccoli to the pan and stir it up, cooking for about 3 minutes, until everything is well coated and hot. 

Serve with toppings: Finally, I serve with my favorite toppings. 

Expert tip

Avoiding a soggy stir-fry

One of the main complaints when making chicken and broccoli stir fry is soggy ingredients. The best way to avoid this is to make sure the pan is hot and the ingredients are dry. It is okay if the chicken is moist from the marinade, but not dripping wet. Take it out of the marinade and let it dry on a paper towel before cooking. Then, don’t start cooking until the pan is hot and the oil is sizzling. Don’t overcrowd the pan. And remove the chicken when it is just 80% done. It will finish cooking at the end. 

More tips to consider:

• Slice the chicken and broccoli into uniform pieces to cook evenly. 
• Pat the chicken dry before marinating so it absorbs the marinade better. 
• Have everything ready and sitting by the pan because it cooks quickly.
• Be sure to preheat the pan so it cooks quickly rather than soaking up the oil. 
• Stir and toss the ingredients frequently so they all heat and get tossed in the sauce. 
• A wok or a cast-iron skillet would be best, but any kind of pan will work. 

Recipe variations and add-ins:

• Different cut of chicken: Instead of chicken breast, sometimes I use boneless, skinless chicken thighs for a meatier flavor. 
• Other meats: Rather than using chicken, I have loved beef, pork, ham, and turkey in this dish. 
• Baking soda trick: If marinade is not your style, let the chicken sit in baking soda for 20 minutes for super tender chicken. Just don’t forget to rinse it off before cooking it. 
• More vegetables: I sometimes add chopped carrots, mushrooms, and bell peppers to this dish.
• Other sauces: I have tried General Tso’s sauce, hoisin sauce, and my own homemade teriyaki sauce in this recipe. 

Serving suggestions:

I usually serve this dish over white rice, like my Instant Pot stick of butter rice. This is probably the best rice I have ever tasted, and I love it this way. It only takes 15 minutes to cook with just 4 ingredients! If you’re trying to cut back on carbohydrates, try this cauliflower rice recipe. It is nutty, buttery, and delicious. I also like to serve it over rice noodles or soba noodles.

This dish also goes great with any kind of Asian side dish, such as pot stickers, dumplings, or egg rolls, like my Panda Express chicken egg rolls. They are even better than the restaurant version. For something a little lighter and healthier, these Panda Express mixed veggies are made with cabbage, green beans, carrots, zucchini, and broccoli seasoned with garlic, ginger, sesame, and soy sauce. 

How to store leftovers:

• Refrigerate: I put my leftovers in a sealed container or baggie in the fridge for 3 or 4 days.  
• Freezing: To keep it longer, I put the leftovers in a freezer bag, and they will stay fresh for 3 months.  
• Defrost: I thaw my leftovers in the fridge overnight for the best results.
• Reheating: I reheat the thawed leftovers in a hot pan on the stove for several minutes, with a little oil, until warmed through. 

Frequently asked questions

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