Easy Chicken and Broccoli Stir-Fry
Tender chicken, crisp broccoli and a glossy garlic ginger sauce that is lighter than takeout. Ready in 25 minutes.
Chicken and broccoli is a takeout classic that is easy to make healthier at home. A quick cornstarch coating keeps the chicken tender, a few minutes of steaming makes the broccoli bright green, and a homemade sauce brings it all together.
The sauce uses reduced-sodium soy sauce and just a little honey, so it is glossy and savory without being overly sweet or salty.
At a glance: this easy chicken and broccoli stir-fry serves 4, needs about 10 min of hands-on prep and 12 min of cooking, and provides roughly 280 calories and 33 g of protein per serving. It is naturally dairy-free.
Why you'll love this recipe
- Ready in 25 minutes
- About 33 g of protein per serving
- Lighter than takeout
- Uses everyday ingredients
About this chicken stir-fry
Chicken and broccoli is one of the best-known dishes on Chinese-American takeout menus. It combines tender slices of chicken with bright green broccoli in a savory brown sauce, usually served with steamed rice. The dish is loved for its simplicity and balance, but restaurant versions can be heavy on oil, salt and sugar.
This homemade version keeps everything people love about the classic while making it lighter. The chicken is tossed in a little cornstarch before cooking, a technique similar to the Chinese method of velveting, which keeps it tender and helps the sauce cling. The broccoli is quickly steamed in the same pan, so it stays crisp and green.
The sauce combines reduced-sodium soy sauce, oyster sauce, a little honey, sesame oil, garlic and ginger, thickened with cornstarch. It tastes rich and glossy, yet the whole dish is ready in about 25 minutes, faster than waiting for delivery.
Ingredient notes and substitutions
- Chicken breast. Slice it thinly against the grain for tender pieces. Chicken thighs are juicier and more forgiving if you prefer dark meat.
- Broccoli. Cut florets into bite-size pieces and slice the peeled stems thinly; they are delicious and reduce waste.
- Cornstarch. Used twice, it coats the chicken for tenderness and thickens the sauce.
- Oyster sauce. It adds a deep, savory sweetness typical of takeout stir-fries. Hoisin or extra soy sauce can replace it.
- Soy sauce. Reduced-sodium soy sauce keeps the salt in check. Tamari is gluten-free.
- Ginger and garlic. Fresh aromatics give the stir-fry a bright, fragrant flavor.
Equipment you'll need
- A wok or large skillet
- A lid that fits the pan
- A small bowl and whisk
- A sharp knife and cutting board
How to make it, step by step
Slice and coat the chicken
Slice the chicken thinly and evenly, then toss it with cornstarch. The light coating protects the meat from the high heat and keeps it juicy.
Cook the chicken in batches
Stir-fry the chicken over high heat until golden and cooked through. Cook it in batches if needed so it browns rather than steams, then set it aside.
Steam the broccoli quickly
Add the broccoli and a few tablespoons of water, cover the pan and steam for two to three minutes until bright green and crisp-tender.
Add aromatics
Uncover, add garlic and ginger and stir for about 30 seconds until fragrant.
Sauce and combine
Whisk the sauce, pour it into the pan, return the chicken and toss until everything is glossy and coated. Serve immediately.
Recipe
Easy Chicken and Broccoli Stir-Fry
Chinese · Dinner · Dairy-Free · High-Protein
Ingredients
- 1 1/4 lb (570 g) boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch, for the chicken
- 1 tablespoon avocado oil, divided
- 5 cups (450 g) broccoli florets
- 3 tablespoons water
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Sauce: 3 tablespoons reduced-sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, 1/2 cup (120 ml) chicken broth
- Sesame seeds, to serve
Instructions
- Coat the chicken. Toss the sliced chicken with 1 tablespoon cornstarch.
- Cook the chicken. Heat half the oil in a wok or large skillet over high heat. Stir-fry the chicken for 4 to 5 minutes until golden and cooked through. Transfer to a plate.
- Steam the broccoli. Add the remaining oil, the broccoli and the water. Cover and cook for 2 to 3 minutes, until bright green and crisp-tender.
- Add aromatics. Uncover, add the garlic and ginger and stir-fry for 30 seconds.
- Sauce and serve. Whisk the sauce, pour it in, return the chicken and toss for 1 to 2 minutes until glossy. Serve over brown rice with sesame seeds.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Slice the chicken thinly and evenly for quick cooking.
- Whisk the sauce right before adding; cornstarch settles.
- Cook in batches if your pan is small.
Troubleshooting
- The chicken is tough. Slice it thinner, coat it in cornstarch and avoid overcooking.
- The broccoli is mushy. Steam it for less time and keep the lid on only briefly.
- The sauce is too thick. Add a splash of broth or water.
- The sauce is too salty. Use reduced-sodium soy sauce and add a squeeze of lime or a little more honey.
Variations
- Beef. Use flank steak sliced against the grain.
- Vegetarian. Use crispy baked tofu instead of chicken.
- Gluten-free. Use tamari and a gluten-free oyster sauce.
What to serve with it
Serve the stir-fry over brown rice, jasmine rice or cauliflower rice. Sprinkle with sesame seeds and sliced green onions, and add chili crisp if you like heat.
For a takeout-style feast, pair it with cauliflower fried rice, steamed dumplings or a cucumber salad.
Make ahead and storage
Slice the chicken and broccoli and mix the sauce up to a day ahead. Leftovers keep for four days and reheat well, making this a good meal prep dish.
Refrigerate for up to 4 days. Reheat in a skillet or microwave with a splash of water.
Is it healthy?
Each serving provides about 33 g of protein and plenty of fiber and vitamin C from broccoli. Making the sauce at home lets you control the sugar and sodium.
Serving it with brown rice adds whole grains and fiber, making the meal more filling.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
How do I keep chicken tender in a stir-fry?
Slice it thinly, coat it in a little cornstarch and do not overcook it.
Can I use frozen broccoli?
Yes. Add it straight from frozen and cook a minute or two longer, uncovered, to evaporate the water.
What can I use instead of oyster sauce?
Use extra soy sauce with a pinch of sugar, or hoisin sauce.
Can I use frozen broccoli?
Yes. Cook it uncovered a little longer to evaporate the excess water.
Can I make it with beef?
Yes. Use thinly sliced flank steak.
Is this stir-fry gluten-free?
Use tamari and a gluten-free oyster sauce.
What is velveting?
A Chinese technique of coating meat in cornstarch, sometimes with egg white, before cooking to keep it tender.
Can I add other vegetables?
Bell peppers, carrots, snap peas, mushrooms or water chestnuts all work.
How many calories are in a serving?
About 280 calories per serving without rice.
Can I make it spicy?
Add chili flakes, sriracha or chili garlic sauce to the sauce.
Can I freeze chicken and broccoli?
Yes, for up to two months, though the broccoli softens.
Do I need a wok?
No. A large skillet works well.
What oil should I use?
A neutral oil with a high smoke point, such as avocado or peanut oil.
Can I add cashews?
Yes. Toasted cashews add crunch.
Can kids eat this?
Yes. It is mild and familiar. Leave out the chili.
How do I cut chicken against the grain?
Look for the lines in the meat and slice perpendicular to them.
Can I use honey alternatives?
Maple syrup or brown sugar work.
How do I keep broccoli green?
Steam it briefly and serve right away.
How do I get a restaurant-style glossy sauce?
Make sure the cornstarch is fully dissolved in the cold sauce, add it to a hot pan and keep tossing for a minute or two until it thickens and turns shiny.
Can I meal prep this stir-fry?
Yes. Divide it into containers with brown rice. Slightly undercook the broccoli so it stays crisp when reheated.
Final thoughts
This easy chicken and broccoli stir-fry takes about 22 min from start to finish and serves 4. It is dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.