Let me tell you about my go-to lifesaver when I need dinner on the table fast – this incredible chicken broccoli stir fry. In just 20 minutes flat, you’ve got a meal that’s healthier than takeout but just as delicious. I’ve lost count of how many times this simple stir fry has saved my weeknights. The chicken turns out juicy every time, the broccoli stays crisp-tender, and that glossy sauce coats everything perfectly. What I love most is how flexible it is – toss in whatever veggies you’ve got, adjust the sauce to your taste, and boom – dinner’s ready. Even my picky eater asks for seconds when I make this!
Why You’ll Love This Chicken Broccoli Stir Fry
Listen, I know what you’re thinking – “another stir fry recipe?” But trust me, this one’s different. Let me tell you why I make this chicken broccoli stir fry at least once a week (and why my family keeps begging for it):
- Done in 20 minutes flat – I’m talking prep to plate faster than you can order takeout. Perfect for those “I forgot to plan dinner” nights we all have.
- Protein and veggies in one pan – You get juicy chicken AND crisp-tender broccoli (with all those vitamins!) without cleaning a million dishes.
- Sauce that’s totally yours – Want it sweeter? Add honey. Like it spicy? Throw in chili flakes. I always double the garlic because… well, garlic makes everything better.
- Kid-approved magic – My nephew who “hates green things” somehow devours this. The sauce makes even broccoli taste incredible. Other parents swear by this trick too.
Seriously, this recipe is my dinner superhero – simple, healthy-ish, and everyone leaves the table happy. What’s not to love?
Ingredients for Chicken Broccoli Stir Fry
Okay, let’s gather our ingredients – and I’ll share a few secret tips I’ve learned along the way. Everything here creates that magical balance between simple and packed with flavor. Pro tip: measure everything before you start cooking (that’s called mise en place if you want to sound fancy). Stir fries move fast, so being prepared is key!
For the Stir Fry
- 1 lb boneless, skinless chicken breast – cut into 1-inch pieces (I like to slice against the grain for extra tenderness)
- 2 cups broccoli florets – look for those bright green, tight florets (if they’re starting to yellow, walk away!)
- 2 tbsp vegetable oil – peanut oil works great too if you have it
- 2 cloves garlic – minced (but between us? I usually toss in an extra clove because garlic is life)
For the Sauce
- 3 tbsp soy sauce – I use low-sodium to control saltiness
- 1 tbsp oyster sauce – this is the flavor bomb that makes everyone ask “what’s in this?”
- 1 tbsp cornstarch – make sure to mix this in well or you’ll get lumpy sauce
- 1 tsp sugar – just enough to balance the salty flavors
- 1/4 cup water – room temp works best to dissolve everything
See? Nothing crazy or hard to find. Now let me tell you about my “emergency stir fry kit” – I keep pre-measured sauce ingredients in a jar in my fridge for those extra lazy nights. Total game changer!
How to Make Chicken Broccoli Stir Fry
Alright, let’s get cooking! I’ll walk you through each step just like I do when teaching my friends this recipe. The trick is moving fast but staying calm – it’s kind of like a dinner dance where everything comes together at the perfect moment. After making this dozens of times, I can promise you’ll get the hang of it quickly!
Step 1: Prepare the Sauce
First things first – get your sauce ready. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sugar, and water. Here’s my golden rule: dissolve the cornstarch completely before adding anything else, or you’ll end up with those pesky little white lumps. I like to use a fork and really whisk until it’s smooth as silk. Once everything’s combined, set it aside – this glossy magic will transform into the most amazing coating for your stir fry.
Step 2: Cook the Chicken and Broccoli
Heat your oil in that large skillet on medium-high – you want it nice and hot but not smoking. Add the chicken pieces in a single layer (don’t crowd them!) and let them get some color for about 3 minutes before stirring. They should develop those beautiful golden-brown spots – that’s where the flavor lives! After about 5 minutes total, when the chicken’s mostly cooked through (it’ll finish later), toss in the garlic and broccoli. Now the real fun begins! Stir everything constantly (I use both hands – one for the spatula, one to shake the pan). You only need 2-3 minutes for the broccoli – we’re aiming for tender-crisp here, not mushy. Listen for that lively sizzle – that’s how you know your heat is perfect.
When the broccoli turns bright green (nature’s “done” signal!), pour in that waiting sauce. It’ll bubble up immediately – that’s the cornstarch working its magic! Keep stirring and in about 2 minutes, you’ll see the sauce thicken beautifully, coating every piece of chicken and broccoli. That’s your cue to pull it off the heat. Seriously, resist the urge to overcook – the broccoli keeps softening even after you stop cooking!
Tips for the Best Chicken Broccoli Stir Fry
After making this chicken broccoli stir fry more times than I can count, I’ve picked up some tricks that make it absolutely foolproof. First – that chicken? Slice it into even, bite-sized pieces. I learned the hard way when some chunks were still pink while others were dry as sawdust. Now I use kitchen scissors to quickly snip uniform pieces right into the pan (less cleanup too!).
Fresh broccoli makes all the difference – those packaged florets can be watery and sad. Look for heads with tight, dark green buds and crisp stems. My grandma taught me to peel the stems before chopping – turns out that tough outer layer hides sweet, tender goodness!
Now about that sauce… The first time I made this, my “sauce” turned into glue. Now I know – mix the cornstarch with cold water first before adding other ingredients. Too thick? Splash in more water. Too thin? Make a quick slurry (equal parts cornstarch and water) and stir it in while bubbling. And between you and me? I always double the garlic. What can I say – I like my stir fries with attitude!
Serving Suggestions for Chicken Broccoli Stir Fry
Oh honey, the fun doesn’t stop when the stir fry is done – that’s when the party really starts! My absolute favorite way to serve this is over a steaming bowl of jasmine rice – it soaks up all that glorious sauce like a dream. But let me tell you about all the delicious options we’ve tried over the years:
- Steamed rice is the classic – I use my trusty rice cooker for perfect fluffy rice every time (and leftovers make great fried rice tomorrow!)
- Quinoa for my health-nut friends – the nutty flavor actually pairs surprisingly well with the savory sauce
- Lo mein noodles when we’re feeling fancy – toss them right in the pan for a one-bowl wonder
Now for the finishing touches! A sprinkle of sesame seeds makes it pretty, while red pepper flakes add that “wake up your tastebuds” kick. On lazy nights? Straight from the pan to our plates – no judgement here!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, I won’t bore you with a nutrition textbook! Here’s the scoop on what’s in this delicious chicken broccoli stir fry (per serving, based on my kitchen scale adventures):
- 250 calories – perfect for when you want filling without feeling stuffed
- 25g protein – all that chicken keeps you satisfied for hours
- 12g carbs – mostly from the broccoli (nature’s multivitamin!)
- 10g fat – just enough to carry all those yummy flavors
Now for the vitamin bonuses – this dish packs 90% of your daily vitamin C (thank you, broccoli!) and 10% of your iron. The sodium comes mainly from the soy sauce – I use low-sodium to keep it around 800mg per serving.
Remember folks, these are estimates based on my ingredients. Your mileage may vary depending on chicken size, broccoli bunch, or whether you go wild with extra sauce like I sometimes do!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Absolutely! I use frozen broccoli all the time when I’m in a pinch. Just be sure to thaw and pat it dry first – that extra moisture can make your stir fry soggy. Toss it in towards the end since frozen broccoli cooks faster than fresh. Pro tip: throw the bag in the fridge in the morning so it’s ready when you are!
How should I store leftovers?
This chicken broccoli stir fry keeps beautifully for about 3 days in the fridge. I like to store it in glass containers (plastic can get stinky with garlic!). Just reheat gently in the microwave or toss back in a pan with a splash of water to revive the sauce. The broccoli loses some crunch but still tastes amazing.
Can I make this vegetarian with tofu?
You bet! Extra-firm tofu works great – just press it first to remove excess water, cube it, and add it when you’d normally add chicken. The big difference? Tofu only needs about 2-3 minutes per side to get golden. Oh, and toss it gently – it’s more delicate than chicken! The sauce clings beautifully to tofu too.
Chicken Broccoli Stir Fry
Ingredients
Equipment
Method
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, sugar, and water to make the sauce. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes.
- Add garlic and broccoli to the skillet. Stir fry for 2-3 minutes until broccoli is tender-crisp.
- Pour the sauce over the chicken and broccoli. Stir well and cook for another 2 minutes until the sauce thickens.
- Serve hot over rice or noodles.