Chicken Broccoli Stir Fry

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This chicken broccoli stir fry is a fresh, healthy take on the takeout classic, and it is ready in just 30 minutes. Tender, velvety pieces of chicken and crisp, bright green broccoli are tossed in a glossy brown sauce made with soy sauce, oyster sauce, garlic, ginger and a touch of honey. Serve it over steamed rice or noodles for a quick weeknight dinner that is lighter, cheaper and tastier than delivery.

If you enjoy homemade takeout, try my honey garlic chicken stir fry, easy shrimp stir fry or General Tso’s chicken with ramen.

Why You Will Love This Stir Fry

• 30 minutes. Faster than waiting for takeout.
• Healthy. Lean protein, lots of broccoli and a light sauce.
• Tender chicken. A quick cornstarch marinade keeps it juicy.
• Crisp broccoli. Blanched and stir fried so it stays bright and crunchy.
• Simple ingredients. Pantry sauces and fresh vegetables.

Ingredients You Will Need

Exact amounts are in the recipe card below.

For the chicken

• Boneless, skinless chicken breast or thighs: thinly sliced.
• Cornstarch, soy sauce and a little oil: a simple velveting marinade.

For the stir fry

• Broccoli: about 4 cups of florets.
• Garlic and fresh ginger: the aromatic base.
• Neutral oil: avocado, peanut or vegetable oil handle high heat.
• Green onions and sesame seeds: for garnish.

For the sauce

• Low sodium soy sauce: savory and salty.
• Oyster sauce: adds rich, savory depth and the classic takeout flavor.
• Honey or brown sugar: a touch of sweetness.
• Rice vinegar: brightens the sauce.
• Sesame oil: nutty aroma.
• Chicken broth and cornstarch: create a glossy sauce that clings.

How to Make Chicken Broccoli Stir Fry

1. Velvet the chicken

Slice the chicken thinly against the grain with a sharp chef knife. In a bowl, toss it with cornstarch, soy sauce and a teaspoon of oil. Let it sit for 10 minutes while you prepare everything else. This technique, called velveting, keeps the chicken silky and tender.

2. Mix the sauce

Whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, broth and cornstarch until smooth.

3. Blanch the broccoli

Bring a pot of water to a boil and cook the broccoli for 1 minute, then drain in a colander. This quick step makes sure the broccoli is tender crisp and bright green. You can also steam it in the wok with a few tablespoons of water.

4. Cook the chicken

Heat a tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and cook for 2 minutes without moving, then stir fry for 2 to 3 minutes more, until golden and cooked through to 165°F. Transfer to a plate.

5. Stir fry and toss

Add the remaining oil, garlic and ginger to the wok and stir for 30 seconds. Add the broccoli and stir fry for 1 minute. Return the chicken, give the sauce a quick stir and pour it in. Toss for 1 to 2 minutes until the sauce thickens and coats everything. Garnish with green onions and sesame seeds and serve.

Tips for Takeout Style Stir Fry

• Prep everything first. Stir frying moves fast, so have all ingredients ready by the stove.
• Use high heat. A very hot pan sears quickly and adds smoky flavor.
• Do not overcrowd. Cook the chicken in batches for the best browning.
• Cut evenly. Uniform pieces cook at the same speed.
• Stir the sauce before adding. Cornstarch settles to the bottom.

What Is Velveting?

Velveting is a classic Chinese cooking technique that gives restaurant stir fries their incredibly tender, silky chicken. Thin slices of meat are coated in a light mixture of cornstarch, soy sauce or rice wine and oil, and sometimes egg white. The coating protects the meat from the intense heat of the wok, locking in moisture so it stays juicy rather than tough and dry. It also helps the sauce cling. Restaurants often briefly blanch velveted chicken in oil or water before stir frying, but a simple cornstarch marinade and a hot pan give excellent results at home.

Is Chicken Broccoli Stir Fry Healthy?

Yes. This stir fry is packed with lean protein from the chicken and fiber, vitamin C, vitamin K and folate from the broccoli. It uses just a couple of tablespoons of oil and a light, homemade sauce, so it is far lower in fat, sugar and sodium than most takeout versions. Each serving has about 310 calories and more than 30 grams of protein. Serve it over brown rice, quinoa or cauliflower rice for extra nutrition, and use low sodium soy sauce to keep the salt in check.

Choosing the Right Pan

A carbon steel wok is ideal for stir frying because it heats quickly, holds high heat and has sloped sides that make tossing easy. If you do not have one, a large 12 inch cast iron skillet or heavy stainless steel pan works well. Nonstick pans are fine, but they generally should not be heated as hot, so you may get less browning. Whatever you use, preheat it well and cook in batches.

How to Cut Broccoli for Stir Fry

Cutting broccoli properly helps it cook evenly and soak up the sauce. Start by trimming off the thick bottom of the stalk. Cut the head into medium florets, about 1 1/2 inches across, so they are small enough to cook quickly but large enough to stay crisp. Slice any very large florets in half lengthwise through the stem, which creates a flat side that browns nicely in the pan.

Do not throw away the stalk. Peel away the tough outer layer with a vegetable peeler and slice the tender inside into thin coins or matchsticks. Broccoli stems are sweet, crunchy and perfect in stir fries. Rinse the florets and dry them well before cooking so they do not splatter or steam in the hot oil.

How to Slice Chicken Thinly

Thin, even slices are the key to tender stir fry chicken that cooks in minutes. Place the chicken breasts in the freezer for 15 to 20 minutes until they are firm but not frozen. This makes it much easier to cut clean slices. Use a sharp knife and slice against the grain into strips about 1/4 inch thick. Cutting against the grain shortens the muscle fibers, giving you more tender bites. If you are short on time, many grocery stores sell pre-sliced stir fry chicken.

Common Mistakes to Avoid

• Starting with a cold pan. Wait until the oil shimmers before adding the chicken.
• Stirring constantly. Let the chicken sit for a minute or two to develop a golden sear.
• Overcooking the broccoli. It should be bright green and crisp, not dull and soft.
• Adding too much sauce. Start with most of it and add the rest if needed, so the dish does not turn soupy.
• Skipping the marinade. Even 10 minutes of velveting makes a noticeable difference.

Make Ahead Tips

To make weeknights even easier, slice the chicken and marinate it in the fridge for up to 24 hours. Cut the broccoli and mix the sauce up to 3 days ahead and store them in separate containers. When it is time to cook, dinner comes together in about 10 minutes. You can also cook a big batch of rice ahead of time; chilled leftover rice is perfect for making fried rice to serve alongside.

Variations

• Beef and broccoli: swap the chicken for thinly sliced flank steak.
• Shrimp: use large shrimp and cook for 2 minutes.
• More vegetables: add bell peppers, carrots, snap peas, mushrooms or water chestnuts.
• Spicy: add chili garlic sauce or red pepper flakes.
• Vegetarian: use crispy tofu and vegetarian oyster sauce.
• Gluten free: use tamari and a gluten free oyster sauce.

What to Serve With Chicken and Broccoli

Serve over steamed jasmine rice, brown rice, cauliflower rice or noodles. For a takeout style dinner, add egg rolls, pot stickers, hot and sour soup or my better than takeout chicken fried rice.

Storage and Reheating

• Refrigerator: store in airtight containers for up to 4 days.
• Reheating: warm in a skillet over medium heat with a splash of water, or microwave until hot.
• Freezer: freeze for up to 2 months. The broccoli will soften slightly.
• Meal prep: portion with rice for easy, healthy lunches.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Thaw and pat it dry, then skip the blanching step.

Can I use chicken thighs?

Yes. Thighs are juicier and very forgiving in a stir fry.

What can I use instead of oyster sauce?

Hoisin sauce or extra soy sauce with a little more honey.

Why is my sauce thin?

Stir the sauce before adding and let it bubble for a minute so the cornstarch thickens.

How do I keep broccoli green?

Blanch it briefly and do not overcook it in the wok.

How long does it keep?

Up to 4 days in the fridge.

Final Thoughts

This chicken broccoli stir fry is quick, healthy and full of savory flavor. With tender velveted chicken, crisp broccoli and a glossy homemade sauce, it is a better than takeout dinner you can make any night of the week.

Nutrition Per Serving

Nutrient	Amount
Calories	310 kcal
Protein	39 g
Carbohydrates	14 g
Fat	11 g
Saturated Fat	2 g
Fiber	3 g
Sugar	6 g
Sodium	890 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.