If you’re anything like me, you love those busy weeknights when you can pull off a delicious, fresh dinner in 30 minutes flat. This chicken and broccoli stir fry is one of my go-to recipes for exactly that. It’s simple, full of flavor, and way better than what you’d get in a takeout box.
I’ve made this on evenings when work ran late and the kids were asking, “What’s for dinner?” before I even got my bag off my shoulder. It’s the kind of meal that feels like you really cooked without actually making it too hard on yourself.
I love serving it over hot rice or even noodles, with just enough sauce to soak in and make every bite count.
What You’ll Need for This Stir Fry
Here’s what I always grab from my pantry and fridge when I’m getting ready to make this dish:
- Chicken breast – lean, tender, and cooks quickly. Sometimes I use thighs if I want it extra juicy.
- Oil – vegetable or canola, just something neutral that handles high heat well.
- Fresh broccoli – crisp florets that hold their shape. I keep a bag of frozen on standby for days I don’t make it to the market.
- Mushrooms – they soak up the sauce beautifully. I use button or cremini most often.
- Fresh ginger and garlic – absolutely key for that fragrant base.
- Oyster sauce – deep savory flavor. If I’m out, I’ll swap in hoisin sauce.
- Chicken broth – to make the sauce saucy.
- Sugar – just a pinch to balance things.
- Sesame oil – brings that toasty finish.
- Soy sauce – classic, salty backbone of the stir fry.
- Cornstarch – thickens the sauce so it clings perfectly.
- Salt and pepper – can’t forget these.
I like that most of these ingredients are already hanging around in my kitchen, so this dish doesn’t require a special shopping trip.
How I Make This Dish at Home
Let me tell you how I usually pull this together on a regular weeknight.
I start by prepping everything before I turn on the heat. That’s the real secret of stir fry—once you’re cooking, it moves fast. I chop the broccoli into nice even florets, slice the mushrooms, mince the garlic and ginger, and cut the chicken into bite-sized pieces so it cooks evenly.
I heat up a big skillet or wok with a little oil and get the broccoli and mushrooms going first with the garlic and ginger. That aroma alone is enough to get everyone peeking into the kitchen asking when dinner is ready.
Once the veggies are crisp-tender, I scoop them out and toss in the chicken pieces. I let them get a good sear, because that browning adds so much flavor.
Meanwhile, I whisk together my sauce—broth, oyster sauce, soy sauce, sugar, sesame oil, and cornstarch. Once the chicken is cooked through, I add the veggies back in, pour over the sauce, and let everything simmer until the sauce thickens up and coats everything in that glossy, savory goodness.
I usually have a pot of rice going at the same time, so everything is ready together. Then it’s just scoop and serve.
My Best Cooking Tips for Stir Fry Nights
I’ve made this dish so many times I’ve got my own little tricks:
- Start your rice before you begin the stir fry. That way both finish around the same time, and you’re not standing around waiting on the rice.
- Don’t overcrowd the pan with chicken. Give it space to brown instead of steaming. If you’re doubling the recipe, do the chicken in batches.
- Cut the chicken evenly so everything cooks in the same time.
- Frozen broccoli works great too. I’ve used it plenty of times—just give it a little extra time in the pan.
- Leftovers are fantastic for meal prep. I pack them with rice in containers for easy work lunches. Stays good in the fridge for about 4 days.
Common Questions I Get About This Recipe
How do you cook chicken for a stir fry so it doesn’t get dry?
I season it well and make sure the pan is hot before adding it. I sear it in oil just until it’s cooked through. Don’t overcook or it’ll get tough.
What sauce works best?
This recipe’s sauce has oyster sauce for deep savory flavor, plus soy sauce, sesame oil, and broth. You can swap oyster for hoisin if needed. Cornstarch is key—it thickens the sauce so it coats everything nicely.
Do you have to cook the broccoli ahead of time?
Nope! It cooks right in the pan with the other ingredients and stays bright and tender-crisp.
Ways I Like to Change This Up
I love how flexible this recipe is. I rarely make it exactly the same twice.
- Protein Swaps: Chicken thighs for extra juiciness, shrimp if I want something lighter, even thin-sliced beef or pork if that’s what I have.
- Vegetable Add-ins: Bok choy, snap peas, bell peppers, carrots, green beans, asparagus—whatever is in the fridge.
- Toppings: A sprinkle of sesame seeds, chopped green onions, fresh cilantro. For heat, a drizzle of sriracha hits the spot.
- Serving Ideas: Besides rice, I’ve served this over pan-fried noodles, cauliflower rice for a lighter meal, or even quinoa when I want something different.
A Little Note From My Kitchen
My family loves this dish so much they’re always asking when I’ll make it again. The last time I switched out the mushrooms for red bell peppers for a pop of color and sweetness, and everyone devoured it. That’s the best thing about cooking at home—making it your own and keeping it interesting without any fuss.
If you try this, let me know how you made it yours. For me, it’s one of those dependable dinners that always hits the spot after a long day.
Chicken and Broccoli Stir Fry
This chicken and broccoli stir fry is quick, colorful, and full of bold, savory flavor.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- ¼ cup low-sodium chicken broth or water
- 2 teaspoons toasted sesame oil
- 2 cups small broccoli florets
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- ¼ cup oyster sauce
- 1 teaspoon soy sauce
- 1 cup sliced mushrooms (or use more broccoli if preferred)
- 1 tablespoon vegetable oil + 1 teaspoon, divided
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- Salt and pepper, to taste
Instructions
- Start by heating 1 teaspoon of oil in a large skillet or wok over medium heat. Add the broccoli and mushrooms and stir-fry for about 4 minutes, or until the vegetables are just tender. Stir in the ginger and garlic and cook for another 30 seconds.
- Transfer the cooked vegetables to a plate and cover to keep warm.
- Wipe the skillet clean, increase the heat to high, and add the remaining tablespoon of oil. Season the chicken lightly with salt and pepper, then add it to the pan in a single layer. Sear for 3–4 minutes per side, or until the chicken is golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan.
- Return the vegetables to the pan and stir everything together. Let it cook for another 2 minutes, just until heated through.
- In a small bowl, whisk together the oyster sauce, broth, sugar, sesame oil, and soy sauce. Separately, stir the cornstarch with a tablespoon of cold water to make a slurry.
- Pour the sauce mixture into the pan and stir to coat the chicken and veggies. Cook for 30 seconds, then add the cornstarch slurry. Bring to a gentle boil and cook for about 1 more minute, until the sauce thickens slightly.
- Serve hot, with steamed rice on the side if you’d like.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- This dish is meal prep–friendly: portion it into containers with a scoop of rice for an easy grab-and-go lunch.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 296Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 763mgCarbohydrates 12gFiber 4gSugar 3gProtein 39g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
