Chicken and Broccoli Stir Fry

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that pack a punch of flavor.

For the Chicken & Veggies:

• Chicken breast – Boneless, skinless chicken cut into bite-sized pieces. (Chicken thighs work too if you prefer juicy dark meat.)
• Broccoli florets – Fresh broccoli for that perfect crunch.
• Onion – Yellow onion adds a mild sweetness.
• Mushrooms – White button or cremini mushrooms add depth and a meaty texture.
• Cooking oil – Vegetable oil or light olive oil for stir-frying.

For the Stir Fry Sauce:

• Chicken broth – Use low-sodium for better control of saltiness.
• Soy sauce – Or tamari if you want a gluten-free option.
• Brown sugar – Balances the salty-savoriness with just a touch of sweetness.
• Cornstarch – Thickens the sauce, giving it a glossy finish.
• Sesame oil – Just a drizzle adds nutty, authentic flavor.
• Fresh garlic & ginger – The secret to restaurant-quality stir fry.
• Black pepper – A subtle kick that enhances all the flavors.

How to Make Chicken and Broccoli Stir Fry

Follow these step-by-step instructions and you’ll have dinner on the table in no time:

1. Make the Sauce – In a small bowl, whisk together chicken broth, soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and black pepper. Set aside.
2. Cook the Chicken – Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and fully cooked through. Remove from the pan and set aside.
3. Stir Fry the Veggies – In the same pan, add more oil if needed. Toss in broccoli, onions, and mushrooms. Cook until the broccoli is bright green and tender-crisp.
4. Add the Sauce – Give the sauce a quick stir (the cornstarch may settle at the bottom), then pour it into the pan. Simmer for 2–3 minutes until it thickens into a glossy, flavorful coating.
5. Combine Everything – Return the chicken to the pan and toss everything together until coated and heated through.
6. Serve & Enjoy – Spoon over hot rice, noodles, or a low-carb option like cauliflower rice.

Recipe Tips for Success

• Don’t overcook the chicken – Cook it just until golden, then remove it. This keeps it juicy when added back in.
• High heat = authentic stir fry flavor – A hot pan helps sear the ingredients quickly, keeping them crisp and flavorful.
• Prep ahead – Chop veggies and whisk the sauce before cooking. This makes the stir fry process lightning fast.
• Adjust the thickness – If the sauce is too thick, add a splash of broth or water. Too thin? Let it simmer longer.

Variations You’ll Love

This chicken and broccoli stir fry is super versatile! Try these tasty twists:

• Spicy Kick – Add a teaspoon of chili garlic sauce or red pepper flakes.
• Low-Carb Version – Swap rice for cauliflower rice or zucchini noodles.
• Extra Protein – Toss in shrimp, beef, or tofu alongside the chicken.
• More Veggies – Add bell peppers, carrots, snap peas, or baby corn for color and crunch.
• Nutty Touch – Sprinkle toasted sesame seeds or chopped cashews on top.

Serving Suggestions

• Serve over steamed white rice, jasmine rice, or brown rice.
• Pair with noodles like lo mein or rice noodles for a takeout-style dinner.
• For a lighter meal, enjoy it over quinoa or cauliflower rice.

Make Ahead & Storage

• Reheating – Warm in a skillet over medium heat for best texture, or microwave in 1-minute intervals.
• Meal Prep – Cook and portion into containers with rice for ready-to-go lunches.
• Storage – Keep leftovers in the fridge for up to 3–4 days.

Nutrition (Per Serving, without rice)

Calories: 325 | Protein: 31g | Carbs: 21g | Fat: 14g | Fiber: 4g | Vitamin C: 105mg