Chicken and Broccoli Stir Fry

This Chicken and Broccoli Stir Fry is so quick and easy to make, and it tastes so much better than takeout.

It’s an under-30-minute meal perfect for those busy weeknights when you don’t want to spend a lot of time in the kitchen.

We love a good stir fry in the Beiser household, and when chicken is on the menu some of our favorites are Thai Cashew Chicken and Moo Goo Gai Pan.

Today’s recipe is a takeout favorite, and a little lighter twist on our Beef and Broccoli.

Why You’ll Love It

Like any stir fry dinner, this dish is super quick and easy to throw together. It only takes about 25 minutes form start to finish, making it perfect for weeknight dinners.

But best of all, it tastes absolutely delicious. It’s just as good as any takeout restaurants, and the whole family will love it.

Ingredient Notes

For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the key things you’re going to need to make this stir fry:

• Chicken – We are using boneless skinless thighs today, and cutting them into small chunks. If you prefer chicken breast, thinly slice it against the grain.
• Chicken Marinade – Soy sauce, Shaoxing wine, corn starch, and baking soda. This not only adds flavor, but helps tenderize the chicken.
• Stir Fry Sauce – Water, soy sauce, oyster sauce, sesame oil, brown sugar, corn starch, black pepper.
• Aromatics – Ginger and garlic, two stir fry staples.
• Broccoli – The co-star of the dish. Cut into florets.

How to Make Chicken and Broccoli

Marinate the Chicken: Cut the chicken into bite-sized pieces and mix well with the marinade ingredients.

Prepare the Sauce: Combine all the sauce ingredients in a separate bowl and set aside.

Cook the Chicken: In a wok or skillet, heat the oil and stir-fry the chicken until it is fully cooked. Add in the ginger and garlic for a minute.

Add Broccoli: Add the broccoli and a little water, cover, and steam until the broccoli is almost tender.

Finish with Sauce: Add the prepared sauce, bring to a simmer, and cook until the sauce thickens and the broccoli is cooked to your liking.

Ready to Serve: Serve with some warm rice and garnish with sesame seeds.

Leftovers and Storage

Chicken and broccoli is a really good make ahead meal. We like to make an extra large batch, then have ready-to-heat lunches for days.

Refrigerate the leftovers in an airtight container for 4-5 days. Reheat in the microwave, or on stovetop. If needed, add a splash of water when reheating.

It also freezes quite well for up to 2 months. For best results, store in freezer-safe zip top bags, squeezing out as much air as possible.

Recipe Tips and Notes

• Sauce Consistency: If you prefer a thicker sauce, you can increase the amount of corn starch slightly. For a thinner sauce, reduce the corn starch or add a bit more water.
• Vegetable Variations: Feel free to add other veggies like bell peppers, carrots, or snow peas for extra color and nutrition.
• Adjusting Spice Levels: If you like a bit of heat, add a pinch of red pepper flakes or a few slices of fresh chili to the stir fry.
• Cooking Oil: Use a high-smoke-point oil like peanut or vegetable oil for stir-frying to prevent burning.

So there you go, one more great stir fry out of the GypsyPlate kitchen. It can’t get much easier than this!

Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

Chicken and Broccoli, on our Gypsy Plate… enjoy!

Try these other great stir fry recipes!
Ground Turkey Stir Fry
Hunan Beef
Beef Bulgogi
Dragon Chicken
Pork Stir Fry
Beijing Beef
Thai Basil Beef
Easy Chicken Stir Fry

Chicken and Broccoli Stir Fry

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Chicken and Broccoli Stir Fry is a super quick and easy dinner that's full of flavor and nutrition.

Print

Ingredients

Chicken Marinade

• 1.5 pounds boneless skinless chicken thighs
• 2 Tbsp soy sauce
• 2 Tbsp shaoxing wine
• 1 Tbsp corn starch
• 1 tsp baking soda

Stir Fry Sauce

• ½ cup water
• ¼ cup soy sauce
• 2 Tbsp oyster sauce
• 2 tsp sesame oil
• 2 Tbsp brown sugar
• 1 Tbsp corn starch
• ¼ tsp black pepper

Stir fry

• 3 Tbsp cooking oil
• 1 Tbsp ginger, finely chopped
• 1 Tbsp garlic, finely chopped
• 1 pound broccoli florets
• sesame seeds, for garnish

Instructions

1. Cut chicken into bite sized chunks. Mix marinade ingredients in a bowl. Add in diced chicken and mix well.
2. Combine all sauce ingredients in a bowl.
3. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir fry until the chicken is cooked through. Add in the ginger and garlic and cook for a minute.
4. Add broccoli along with ¼ cup water. Cover and steam until broccoli is almost tender to your liking.
5. Remove cover and add in prepared sauce. Bring to a simmer and cook until sauce has thickened up and broccoli has reached your desired tenderness.
6. Serve with warm rice and garnish with sesame seeds.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 496Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 21gCholesterol 208mgSodium 2227mgCarbohydrates 21gFiber 4gSugar 7gProtein 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.