Chicken and Broccoli Stir Fry

Skip the restaurant and make this classic Chicken and Broccoli Stir Fry recipe at home! It’s quick, easy, and absolutely loaded with the best Asian flavors. Great weeknight dinner for the entire family.

Love beef, too? Don’t miss our Beef and Broccoli Stir Fry!

Chicken and Broccoli Stir Fry Recipe

Chicken and Broccoli Stir Fry is one of my favorite Asian take-out recipes, so naturally I needed a version I can make at home anytime my heart desires. This dish tastes just like what you’d order at your favorite Chinese restaurant and leftovers the next day are just as good (if you’re lucky enough to have any!)

Ingredients Needed

Don’t be intimidated by the list of ingredients – most, if not all, you probably already have in your pantry. They all play an important roll in achieving that same Chinese takeout flavor.
(Scroll below to the printable recipe card for details and measurements.)

• Chicken – We use boneless, skinless chicken thighs because they lend more flavor, but chicken breast is delicious, too.
• Vegetables – Broccoli, sweet onion, and peppery scallions are a simple, perfect trio. You could also add in some mushrooms, if desired.
• Ginger and Garlic – I can’t imagine a stir fry without these aromatics. Fresh is best!
• Soy Sauce – We love Chinese dark soy sauce, but the sodium levels are just too high. Sad face! So, we opt for low-sodium. For gluten-free, use Tamari sauce.
• Shaoxing wine – This is a secret weapon in Asian cooking and I always have it in my cupboard. Mirin or dry sherry are great substitutes. If you can’t consume alcohol, use low-sodium chicken broth in place of the cooking wine in the marinade and also in place of the water, but keep in mind the overall flavor will not be as robust.
• Sesame oil – This is what gives the sauce authentic Chinese stir fry flavor.
• Brown Sugar – To balance out the savory soy sauce and tangy wine, with a hint of sweetness. It makes a big difference, don’t skip it.
• Chili garlic sauce – A staple in my pantry! I put this in most of my stir fry recipes. It’s hot and tangy, with a punch of garlic.
• Coarse salt – A must in all cooking. Make sure you are using kosher salt, which is coarse, and not table salt.
• Vegetable oil – Used to sauté the vegetables.
• Cornstarch – To thicken the sauce and make it glossy. Also a great flour alternative if you need this dish to be gluten-free.
• Water – Used to partially steam the vegetables and also mixed with the cornstarch to create a slurry. Low-sodium chicken broth can be used for more flavor.
• Cooked white rice (for serving) – This is optional, but I can’t imagine enjoying stir fry without it!

How to Make Chicken Broccoli Stir Fry

Like most stir fry recipes, this comes together fast, so make sure you have all your ingredients prepped and ready to go like an assembly line!
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)

1. Marinate the chicken. The chicken gets marinated with some of the liquids and aromatics while the veggies cook. You won’t believe the added flavor it provides just by soaking for 5 minutes.
2. Sauté the vegetables. The vegetables cook in a nonstick skillet for a few minutes until the broccoli is bright green and crisp-tender, then transferred to a bowl.
3. Cook the chicken. In the same skillet, cook the chicken until brown and cooked through, stirring continuously.
4. Assemble the stir-fry. Add in the brown sugar along with the cooked vegetables.
5. Thicken the sauce. Mix cornstarch and water to create a slurry, then stir it into the skillet, bring to a boil to thicken.
6. Serve and enjoy. Remove from heat and toss in the diced scallions. Serve over cooked white rice and gobble it up!

Video: Chicken Broccoli Stir Fry

Serving Suggestions

This chicken stir fry is perfect served over plain cooked white rice or with fried rice, so it can absorb the wonderful pan sauce! And of course Chinese takeout at home is always good with some side dishes like Chinese dumplings, crab rangoon, or egg rolls.

Proper Storage

Leftovers will keep in an airtight container in the fridge for 3 days. This can be frozen in a freezer safe container for up to 2 months, but keep in mind that once thawed the vegetables in chicken stir fry become mushy and not the most appetizing.

More Stir Fry Recipes:

• Beef and Broccoli Ramen
• Cashew Chicken
• Thai Shrimp Curry
• Pepper Steak
• Sweet and Sour Chicken

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Chicken and Broccoli Stir Fry

5 from 22 Ratings

Skip the restaurant and make this classic Chicken and Broccoli Stir Fry recipe at home! It's quick, easy, and absolutely loaded with the best Asian flavors.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 1 & 1/4 pounds boneless, skinless chicken thighs , cut into small 1-inch pieces
• 4 cloves garlic , minced & divided
• 1 tablespoon ginger , minced & divided
• 2 tablespoons low-sodium soy sauce
• 1/2 tablespoon + 1/4 teaspoon coarse salt (not table salt)
• 2 tablespoons Shaoxing wine (see note below)
• 2 tablespoons sesame oil
• 4 tablespoons vegetable oil , divided
• 1 large head of broccoli , chopped into bite-sized florets
• 1 medium sweet onion , cut into 1-inch pieces
• 1 teaspoon chili garlic sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 4 scallions , diced
• Cooked white rice , for serving

Instructions

• In a medium bowl, toss together the chicken, half the garlic and half the ginger, the 2 tablespoons soy sauce, 1/2 tablespoon coarse salt, Shaoxing wine, and sesame oil. Set aside.
• Warm 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, 1/4 teaspoon coarse salt, and 1/4 cup water.
• Stir-fry until the onions have softened and the broccoli is bright green and crisp-tender, about 4 minutes, adding a tablespoon of water to prevent sticking, if necessary. Transfer to a bowl.
• Pour the remaining 2 tablespoons vegetable oil in the skillet; add the chicken mixture. Stir continuously until the chicken is brown and cooked through, about 6 minutes.
• Add in the brown sugar and mix through.
• Return the cooked vegetables to the skillet and toss to heat through.
• In a small bowl, whisk together the cornstarch and 1/3 cup water; stir it into the skillet, bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired.)
• Remove from heat and toss in the diced scallions. Serve over cooked white rice.

Video

Notes

Shaoxing wine. This is a secret weapon in Asian cooking and I always have it in my cupboard. Mirin or dry sherry are great substitutes. If you can’t consume alcohol, use low-sodium chicken broth in place of the cooking wine in the marinade and also in place of the water, but keep in mind the flavor won’t be as robust.

Nutrition

Calories: 515kcal | Carbohydrates: 35g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 492mg | Potassium: 1013mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1102IU | Vitamin C: 143mg | Calcium: 130mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Asian

Keyword: Chicken and Broccoli Stir Fry

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