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This Chicken and Broccoli Stir Fry is a quick and healthy weeknight dinner that’s ready in under 30 minutes. Made with tender chicken, crisp broccoli, and a flavorful homemade sauce, it’s a family favorite you’ll want to keep on repeat.
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Chicken and Broccoli Stir Fry – At a Glance
PREP: 15 min | COOK: 15 min | TOTAL: 30 min | SERVES: 4 | DIFFICULTY: Easy
INGREDIENTS: chicken breast, mushrooms, broccoli, onion, ginger, garlic, soy sauce (or coconut aminos), chicken stock, honey, cornstarch (or arrowroot starch)
DIET: high-protein, low-carb, dairy-free, grain-free, gluten-free, Paleo-friendly
MACROS: Protein 30g Carbs 18g Fat 11g Fiber 3g | CALORIES: 282kcal
I love making stir fry dinners because they’re quick, colorful, and feel like such a treat without being complicated. This chicken and broccoli stir fry has been on my dinner rotation for a while, and it’s one of those meals I know everyone at the table will actually eat without fuss. The sauce ties everything together so well that even the broccoli disappears from plates (which, as a mom, always feels like a win).
I know I can count on this chicken stir fry for a weeknight dinner that’s ready fast, but still feels like something special when it hits the table.
If you want more ideas with similar flavors, try my Beef and Broccoli Stir Fry or Pepper Steak – both are family favorites around here.
Ingredients and Substitutions
Before we dive into the full list, here are the stars of this chicken and broccoli stir fry:
- Chicken breast: Lean protein that cooks quickly and stays tender. I sometimes use chicken thighs when I want an extra-juicy bite.
- Broccoli: The veggie that makes this dish shine – bright, crisp, and packed with nutrients. My family actually eats more broccoli when I make it this way.
- Mushrooms: Add a savory, earthy flavor and give the stir fry a little extra heartiness.
- Garlic & fresh ginger: These two bring that unmistakable stir fry flavor and make the whole kitchen smell amazing.
- Homemade sauce: A simple mix of soy sauce, honey, chicken broth, and cornstarch that ties everything together with just the right balance of savory and sweet.
For a full ingredients list with measurements, check the recipe card below.
How to Make Chicken and Broccoli Stir Fry
- Make sauce: Whisk ingredients in a bowl; set aside.
- Cook chicken: Sear in 1 Tbsp oil 4–5 min until golden; transfer out.
- Cook veggies: Add oil, stir-fry broccoli, onion, mushrooms 3 min.
- Add sauce: Pour in, simmer 2–3 min until slightly thick.
- Finish: Return chicken, toss to heat through. Serve over rice.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Prep before you cook. Stir fries move fast, so I like to have my veggies chopped, sauce whisked, and chicken prepped before the pan is even hot.
- Let the chicken sear. Resist stirring for the first minute so it gets that golden, flavorful crust.
- Bright, crisp veggies. I sometimes add a splash of water and cover for 30 seconds if the broccoli needs a little help cooking. It steams the broccoli perfectly without overcooking.
- Make extra sauce. I often double it – my kids love having plenty to drizzle over rice.
- Fresh aromatics matter. Garlic and ginger bring a depth of flavor that makes this dish taste restaurant-quality.
💡 I usually keep the veggies a bit crisp, they are more vibrant, and my kids actually eat them that way.
Serving Suggestions
At home, I usually serve it over jasmine rice with roasted sesame seeds on top – it feels just a little more special without any extra effort. Here are a few other ways you can enjoy it:
- Steamed rice or jasmine rice: A classic pairing that soaks up the savory sauce beautifully.
- Creamy classic mashed potatoes
- Cauliflower rice or quinoa: A lighter option that still works perfectly with the sauce.
- Noodles: Toss the stir fry over lo mein or rice noodles for a takeout-style dinner at home.
- With a simple side salad: Some of my favorites are this Mixed Green Salad Recipe or Healthy Cucumber Salad. They balance the warm, savory flavors and add a fresh crunch to the meal.
Make Ahead And Storing Tips
- Make Ahead Tip: Chop the veggies and chicken, and whisk the sauce up to a day ahead – then dinner comes together in minutes.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce.
- Freeze: Cool completely, then transfer to a freezer-safe bag or container. Freeze up to 2 months and thaw overnight in the fridge before reheating.
More Chicken Dinner Recipes
If you enjoyed this chicken and broccoli stir fry, you’ll love my collection of Chicken Dinner Recipes – all simple, wholesome, and family-approved.
Main Dishes
Honey Garlic Chicken
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Chicken Stroganoff
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Peruvian Chicken with Green Sauce
Main Dishes
Instant Pot Chicken Tacos
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Ingredients
- 1 lb chicken breast, boneless & skinless, cut into small chunks
- 2 Tablespoons extra light olive oil, divided
- 12 oz broccoli, cut into florets (about 4 cups)
- ½ lb baby bella mushrooms, sliced
- ½ large yellow onion, sliced into strips
- sesame seeds , for garnish
Stir Fry Sauce
- ⅔ cup chicken broth
- ¼ cup low sodium soy sauce, use tamari or coconut aminos for gluten-free
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- 1 teaspoon fresh ginger, peeled and grated
- 2 cloves garlic, minced
- ¼ teaspoon ground black pepper
Instructions
- Make the sauce. Whisk all sauce ingredients in a small bowl; set aside.
- Cook the chicken. Stir-fry chicken in 1 Tbsp oil over medium-high heat. Sear 1 minute without stirring, then turn and cook 4–5 minutes until golden and just cooked through. Transfer to a bowl and cover loosely.
- Cook the veggies. Add 1 Tbsp oil to the skillet, then broccoli, onion, and mushrooms. Stir-fry 3 minutes until crisp-tender. Lower heat to medium-low.
- Add the sauce. Stir the sauce and pour over veggies. Simmer 2 – 3 minutes until thickened; thin with water if needed.
- Finish. Return chicken and toss 30 seconds to heat through. Adjust seasoning with soy sauce if desired. Serve over rice.
Notes
- Prep before you cook. Stir fries move fast, so I like to have my veggies chopped, sauce whisked, and chicken prepped before the pan is even hot.
- Let the chicken sear. Resist stirring for the first minute so it gets that golden, flavorful crust.
- Bright, crisp veggies. I sometimes add a splash of water and cover for 30 seconds if the broccoli needs a little help cooking. It steams the broccoli perfectly without overcooking.
- Make extra sauce. I often double it – my kids love having plenty to drizzle over rice.
- Fresh aromatics matter. Garlic and ginger bring a depth of flavor that makes this dish taste restaurant-quality.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
