30-Minute Chicken and Broccoli Stir Fry

If you want a bright, saucy weeknight dinner that comes together fast and tastes like you worked all evening, this 30-Minute Chicken and Broccoli Stir Fry is your new go-to. Crisp-tender broccoli, juicy bite-sized chicken pieces, and a glossy, slightly sweet-savory sauce made with coconut aminos and a pop of rice vinegar—this skillet meal is ready in about half an hour and built on pantry-friendly ingredients. Serve it over rice or noodles, sprinkle with sesame seeds and cilantro, and dinner is done.

Why this recipe works

this …

This 30-Minute Chicken and Broccoli Stir Fry balances quick cooking with maximum flavor. Slicing the chicken into bite-sized pieces means it sears fast and remains tender. The sauce is simple but layered: coconut aminos provide savory-sweet depth while rice vinegar brightens the whole dish. A touch of toasted sesame oil and fresh ginger make it feel elevated without extra effort. The whole recipe uses one skillet and minimal prep, so cleanup is simple too.

Ingredients

• 2 Tbsp avocado oil
• 1 medium-sized yellow onion, sliced
• 1 to 1.5 pounds boneless skinless chicken breasts, chopped into bite-sized pieces
• 4 large cloves garlic, minced
• 1 large crown broccoli, chopped into florets
• 1 small red bell pepper, diced
• Sesame seeds for serving
• Cilantro for serving
• ½ cup coconut aminos*
• ¼ cup chicken broth
• 2 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 Tbsp tapioca flour or GF all-purpose flour**
• 2 inch nub ginger, peeled
• ½ tsp sea salt, to taste
• 1 Tbsp sriracha (optional)

*Coconut aminos provide a soy-free, slightly sweet umami flavor. **Use tapioca flour or a gluten-free all-purpose flour if you prefer.

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring cups and spoons
• Grater or microplane for ginger
• Spatula or wooden spoon

Prep tips

• Cut the chicken into even, bite-sized pieces so it cooks uniformly and stays tender.
• Peel and grate the 2 inch nub of ginger—fresh ginger is brighter than powdered, but if you must, use a pinch of ground ginger.
• Measure the sauce ingredients into a bowl and whisk the tapioca flour in thoroughly so it dissolves before adding to the pan.

Step-by-step Instructions

1. Heat a large skillet or wok over medium-high heat. Add 2 Tbsp avocado oil and let it warm until shimmering.
2. Add the sliced 1 medium-sized yellow onion to the hot oil and cook, stirring occasionally, for about 2 minutes until it begins to soften.
3. Add the chopped 1 to 1.5 pounds boneless skinless chicken breasts (bite-sized pieces) to the skillet. Spread the pieces into a single layer as much as possible and let them cook without moving for 1–2 minutes to develop a light sear. Then stir and continue cooking until the chicken is mostly cooked through, about 3–4 more minutes.
4. Push the chicken and onions to one side of the pan, add the minced 4 large cloves garlic and the grated 2 inch nub ginger to the cleared space, and cook for 30–45 seconds until fragrant. Mix the garlic and ginger into the chicken and onions.
5. Add the chopped 1 large crown broccoli florets and the diced 1 small red bell pepper to the skillet. Stir everything together and cook for 2–3 minutes until the vegetables are crisp-tender. If you prefer softer broccoli, cover the pan briefly for a minute to steam, then uncover and continue.
6. While the vegetables cook, whisk together the sauce: ½ cup coconut aminos, ¼ cup chicken broth, 2 Tbsp rice vinegar, 2 tsp toasted sesame oil, 1 Tbsp tapioca flour (or GF all-purpose flour), and ½ tsp sea salt. If you like heat, whisk in 1 Tbsp sriracha now or set it aside to add at the table.
7. Pour the sauce into the skillet and stir to coat the chicken and vegetables evenly. Bring the pan to a gentle simmer so the tapioca flour can thicken the sauce. Cook for 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust salt if needed.
8. Remove the skillet from the heat. Transfer the stir fry to plates or a serving bowl. Sprinkle sesame seeds over the top and garnish with cilantro before serving.

Serving suggestions

Serve this 30-Minute Chicken and Broccoli Stir Fry over steamed white or brown rice, cauliflower rice, or wide rice noodles. For extra crunch, add toasted cashews or sliced scallions. A drizzle of extra sriracha or a wedge of lime at the table brightens each serving.

Make-ahead and storage

This stir fry keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. The sauce may thicken further once chilled because of the tapioca flour; loosen it with a little warm liquid when reheating.

Notes and swaps

• If you don’t have avocado oil, another neutral oil with a high smoke point will work, such as light olive oil or grapeseed oil.
• Coconut aminos are a great soy-free substitute for soy sauce; you can use low-sodium soy sauce or tamari if you prefer.
• For a vegetarian version, swap the chicken for firm tofu pressed and cubed, and use vegetable broth in place of chicken broth.
• Adjust the sriracha to control heat, or substitute with chili garlic sauce for more texture and flavor.

Final thoughts

This 30-Minute Chicken and Broccoli Stir Fry is proof that fast dinners don’t have to be boring. It’s colorful, full of texture, and balanced with bright vinegar and rich coconut aminos. Follow the simple step-by-step instructions and you’ll have a weeknight-worthy meal on the table in 30 minutes that both family and friends will ask for again.

Print Recipe Save it for later

30-Minute Chicken and Broccoli Stir Fry

A quick, savory chicken and broccoli stir-fry tossed in a tangy coconut aminos sauce ready in about 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 2 Tbsp avocado oil
• 1 medium yellow onion sliced
• 1 to 1.5 pound boneless skinless chicken breasts chopped into bite-sized pieces
• 4 large cloves garlic minced
• 1 large crown broccoli chopped into florets
• 1 small red bell pepper diced
• sesame seeds for serving
• cilantro for serving
• 1/2 cup coconut aminos
• 1/4 cup chicken broth
• 2 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 Tbsp tapioca flour or GF all-purpose flour
• 2 inch knob ginger peeled
• 1/2 tsp sea salt to taste
• 1 Tbsp sriracha optional

Instructions

• Combine the sauce ingredients: add the coconut aminos, chicken broth, rice vinegar, toasted sesame oil, tapioca flour, peeled ginger, sea salt, and sriracha (if using) to a small blender and blend until smooth; alternatively whisk thoroughly in a small bowl. Set aside.
• Heat 2 tablespoons avocado oil in a large 12-inch nonstick skillet or wok over high heat until shimmering.
• Add the sliced onion and sauté, stirring often, until edges begin to brown, about 2–3 minutes.
• Add the chopped chicken and minced garlic; stir to combine and cook, stirring occasionally, until the chicken is browned but not fully cooked through, about 4–5 minutes. Reduce heat to medium if it cooks too quickly.
• Stir in the broccoli florets and diced red bell pepper, then pour the prepared sauce over the mixture.
• Cook, stirring occasionally, until the sauce thickens and the broccoli reaches your desired tenderness, about 4–6 minutes; taste and adjust salt and pepper as needed.
• Serve the stir-fry over rice or cauliflower rice and garnish with sesame seeds and chopped cilantro, if desired.

Equipment

• Large 12-inch Skillet
• Small blender or bowl and whisk
• Knife
• Cutting Board
• Measuring Cups and Spoons

Notes

• Substitute: use 1/3 cup low-sodium soy sauce plus 2 Tbsp brown sugar or maple syrup instead of coconut aminos.
• If you use the soy sauce substitution, omit the added sea salt and adjust seasoning to taste at the end.
• Tapio-ca flour can be swapped for cornstarch or regular all-purpose flour to thicken the sauce.