Chicken and Broccoli Stir Fry
Updated
Updated
When I’m in the mood for Chinese takeout, this Chicken and Broccoli Stir Fry is my go-to recipe. I love that it’s quick, easy, and absolutely loaded with the best Asian flavors. I find it makes a great weeknight dinner for the entire family.
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5 STAR REVIEW
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)!
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 role in achieving that Chinese takeout flavor. As for the veggies, feel free to add mushrooms, peppers or whatever else you have on hand.
Chicken and Broccoli Stir Fry
Ingredients
- 1¼ lbs. boneless, skinless chicken thighs, cut into small 1-inch pieces, breasts also work
- 4 cloves garlic, minced & divided
- 1 tbsp ginger, minced & divided
- 2 tbsp low-sodium soy sauce, for gluten free use tamari
- ½ tbsp +¼ tsp coarse salt, not table salt
- 2 tbsp Shaoxing wine*
- 2 tbsp sesame oil
- 4 tbsp vegetable oil, divided
- 1 large head of broccoli, chopped into bite-sized florets
- 1 medium sweet onion, cut into 1" pieces
- 1 tsp chili garlic sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tbsp cornstarch
- ⅓ cup water, for added flavor, use chicken broth
- 4 scallions, diced
- cooked white rice, for serving
Instructions
- In a medium bowl, toss together the chicken, half the garlic and half the ginger, 2 tbsp soy sauce, ½ tbsp coarse salt, Shaoxing wine, and sesame oil. Set aside.
- Warm 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, ¼ teaspoon coarse salt, and ¼ 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 tbsp 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 ⅓ 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
Nutrition
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.
Did you make this? Leave a rating below!How to Make Chicken and Broccoli Stir Fry Step by Step
Gather your ingredients.
Marinate the chicken: In a medium bowl, add the chicken, half the garlic and half the ginger, 2 tbsp soy sauce, ½ tbsp coarse salt, Shaoxing wine, and sesame oil, and toss so the chicken gets well coated. Set aside.
Sauté the vegetables: Warm 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 1 head of broccoli, 1 onion, 1 tsp chili garlic sauce, the remaining garlic, ginger, ¼ teaspoon coarse salt, and ¼ cup water. Cook until the onion has softened and the broccoli is tender. Transfer to a bowl.
Cook the chicken: In the same skillet, add 2 tbsp of oil and cook 1¼ lbs. of chicken until brown and cooked through, stirring continuously.
Assemble the stir-fry: Add the ¼ cup of brown sugar along with the cooked vegetables.
Mix 1 tbsp of cornstarch with ⅓ cup of water to create a slurry, then stir it into the skillet, bring to a boil to thicken.
Serve and enjoy: Remove from heat and toss in 4 diced scallions. Serve over cooked white rice and gobble it up!
Serving Suggestions
I like to serve this chicken stir fry 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 side dishes like Chinese dumplings, along with this delicious crab rangoon, and crispy 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.
Reheat in the microwave or throw it back into a skillet and reheat over the stove.
sorry to bother again but how much fine salt would i use instead of kosher salt
If using fine salt, I would cut the amount in half.
i only have kosher salt what amount of regular fine (kosher salt would i do instead of course salt) in the video they used kosher salt ?
Hi Lindsey – The coarse salt referred to is kosher salt, so you’ll be fine.
This recipe was so delicious. The broccoli was cooked to the right amount of firmness and the sauce was so flavorful.
Easy, quick, and hubby-approved. And, did I say, delicious? Delicious!
I have been making this dish for years since I found it on your site a long time ago. It still remains to be the best Asain dish I have ever made. Love love love!
Amazing dish. Very flavorful and had just enough bite to it. No changes made. My family scarfed it down so fast there was no leftovers.
This dish is amazing! I had to make a few substitutes for some of the sauces that I didn’t have on hand, rice vinegar works well for the marinade.
OMG. Holy cow Batman this recipe is good! The flavors are ‘johnny on the spot’. First time making a stir fry and I am sold!
This looks awesome – can’t wait to make it. Thanks for sharing.
This is possibly the best chicken stir fry I have ever had. You nailed it on the ingredients and flavors. Bravo.
This dish looks fantastic, and I know my kid will like it, she loves chicken and broccoli.
DELICIOUS!
I love all the ingredients, so this has to be good. It’s going on my “to make” list.
I made this and added cashew nuts. Best chicken stir fry I’ve ever had.
My wife made this yesterday, but she doesn’t leave comments so I’m doing it for her because this was excellent. I told her to make it regularly.
I can tell how could this will be just by the list of ingredients. Going to make it!
This was TERRIFIC!
Oh, I’m making this stat – sounds great!
I made this for the third time this week. I have more leftovers for lunch today in fact.