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+ servings

Chicken and Broccoli Stir Fry

This Chinese Chicken and Broccoli Stir Fry recipe is better than restaurant takeout -- and it's ready in less than 30 minutes!
Course Dinner
Cuisine Asian, Chinese
Keyword chicken and broccoli stir fry, chicken stir fry
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 - 6 people
Calories 394kcal
Author Blair

Ingredients

  • ½ cup less-sodium soy sauce, plus more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger)
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • ½ lb. broccoli florets cut into 1-inch pieces (about 4 cups)
  • 1 ½ lb. skinless, boneless chicken thighs or chicken breasts, trimmed of fat and cut into ¾-inch pieces
  • 3 tablespoons vegetable oil
  • ½ cup water or low-sodium chicken broth
  • Kosher salt, to taste
  • Cooked white rice, for serving
  • Optional garnish: additional soy sauce, sliced green onion, toasted sesame seeds, chopped peanuts, cashews, or crushed red pepper flakes

Instructions

  • In a large mason jar or in a small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and cornstarch until the cornstarch is completely dissolved. Set aside.
  • Place chicken in a large bowl. Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat. Set aside, reserving the remaining sauce to use later.
  • Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat. Add the broccoli and stir-fry until crisp-tender, about 4 minutes. Remove to a plate and set aside.
  • Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat the oil over high heat. Once the skillet is very hot, add the chicken mixture, leaving most of the marinade in the bowl (discard this marinade). Spread out the chicken in the pan, and then let it sit, undisturbed, for about a minute so that the chicken can get nice and brown. Flip the chicken and cook through, tossing occasionally, for about 5 to 6 minutes.
  • Add water or chicken broth, reserved soy sauce mixture, and broccoli to the skillet. Bring to a simmer and cook over high heat, stirring, for 30 seconds – 1 minute; then turn off the heat. The sauce will continue to thicken as it sits. Taste and season with salt if necessary. Serve over rice and garnish with optional toppings.

Notes

  • Chicken Broccoli Mushroom Stir Fry: replace some of the broccoli with sliced fresh mushrooms. Saute the two vegetables together in the skillet.
  • Thinly-sliced carrots or bell peppers would also be a nice addition to the stir-fry.
  • Chicken Cashew and Broccoli Stir Fry: toss some roasted cashews into the skillet at the very end, or just garnish the dish with cashews before serving. They add a nice, buttery, toasty crunch!
  • For a sweeter sauce, add 1-2 more tablespoons of brown sugar. You can also stir about 1-2 tablespoons of hoisin sauce into the skillet towards the end for a richer, sweeter flavor.
  • Swap out the chicken and use shrimp or thinly-sliced flank steak in this easy stir fry recipe.
  • Make it spicy with the addition of crushed red pepper flakes or a splash of sriracha hot sauce.
  • Store fresh ginger root in the freezer so that it's always available when you need to grate off a little bit for a recipe! You can also substitute with dried ground ginger here.
  • Make sure that your skillet is really hot when you add the chicken. You want the chicken to cook quickly over very high heat so that it stays juicy and tender, rather than cooking longer and becoming dry and tough.
  • If your skillet or wok isn't big enough to comfortably cook the chicken spread out in a single layer, then work in batches and cook half of the meat at a time. Otherwise you'll steam the chicken instead of getting a nice, brown sear on the outside.
  • For a thicker sauce, let it cook an extra minute or so, but remember -- the sauce will continue to thicken slightly as it cools. If you find that the sauce gets too thick, you can always thin it out again by adding a splash of water or broth.

Nutrition

Serving: 1/4 of the stir fry | Calories: 394kcal | Carbohydrates: 17g | Protein: 39g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1281mg | Potassium: 884mg | Fiber: 2g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 2mg