This stir fry is the sort of weeknight dinner I make on repeat: quick, steady, and forgiving. It gives you crisp-tender broccoli, juicy cubes of chicken, and a glossy, slightly sweet sauce that clings to everything. No one at the table will think it took very little effort, which is always the goal.

There’s a little bit of choreography — whisk your sauce, sear the chicken, then soften the aromatics and broccoli — but nothing fussy. The method below is straightforward and reliable, and the sauce components are balanced so you can tweak the soy or honey to taste.

If you like a clean, classic take on takeout at home, this recipe is for you. I’ll walk you through the ingredients, the step-by-step method exactly as written, equipment notes, safe swaps, and the small mistakes to avoid so your chicken stays tender and the broccoli keeps some snap.

Ingredient Rundown

3 Tbsp soy sauce, or to taste — the salty backbone and main seasoning for the sauce.
1 1/2 Tbsp Argo® Corn Starch — thickens the sauce and gives it that glossy cling.
2/3 cup low-sodium chicken broth — provides savory liquid and dilutes the soy so it isn’t overpowering.
1 1/2 Tbsp honey — adds sweetness and helps the sauce caramelize slightly.
1 Tbsp packed brown sugar — deepens the sweetness and adds a touch of molasses flavor.
1 1/2 tsp rice vinegar — brightens and balances the sweet and salty elements.
1 tsp toasted sesame oil — finishing oil for aroma; a little goes a long way.
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes — the protein; cubed so pieces cook quickly and evenly.
3 Tbsp vegetable oil (or light olive oil) — for searing chicken and sautéing aromatics; has a high smoke point.
1/2 cup chopped green onions (only white and light green portion) — sautéed early to build savory flavor (reserve the dark green tops for garnish if you like).
1 Tbsp peeled and minced fresh ginger — bright, peppery aromatics—fresh is best here.
1 Tbsp peeled and minced garlic — provides savory punch; add at the same time as ginger.
5 cups small broccoli florets — the star vegetable; aim for uniform, bite-sized pieces so they cook evenly.
3 Tbsp water — used sparingly to help steam and soften broccoli without overcooking; add only as needed.
Sesame seeds, for serving (optional) — for a toasty finish and visual appeal.
White or brown rice, for serving — neutral base to soak up the sauce.

Stepwise Method: Chicken and Broccoli Stir Fry

In a medium bowl whisk together 3 Tbsp soy sauce and 1 1/2 Tbsp Argo® corn starch until the corn starch is dissolved. Whisk in 2/3 cup low-sodium chicken broth, 1 1/2 Tbsp honey, 1 Tbsp packed brown sugar, 1 1/2 tsp rice vinegar and 1 tsp toasted sesame oil. Set the sauce aside.
Pat 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes) dry with paper towels.
Heat 1 Tbsp vegetable oil in a 12-inch nonstick skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook, turning once halfway through, until the internal temperature reaches 165°F and the pieces are cooked through, about 6–7 minutes total. Transfer the cooked chicken to a sheet of aluminum foil and wrap loosely to keep warm.
Reduce the heat to medium. Add the remaining 2 Tbsp vegetable oil to the now-empty skillet.
Add 1/2 cup chopped green onions (white and light green portions only), 1 Tbsp peeled minced fresh ginger and 1 Tbsp peeled minced garlic to the skillet. Sauté, stirring, for about 30 seconds until fragrant.
Add 5 cups small broccoli florets and up to 3 Tbsp water to the skillet. Sauté, stirring occasionally and adding the water in small increments as needed (do not exceed the 3 Tbsp), until the broccoli is tender-crisp, about 4–5 minutes.
Whisk the reserved soy sauce mixture once more, then pour it into the skillet with the broccoli. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes.
Return the cooked chicken and any accumulated juices to the skillet. Toss everything together and cook 1–2 minutes more to heat the chicken through and coat it with sauce.
Serve the stir fry over white or brown rice and sprinkle with sesame seeds, if desired.

What Makes This Recipe Special

This is comfort food that’s clean and bright rather than heavy. The sauce is a simple balance of salty, sweet, and a touch of acid from the rice vinegar; the cornstarch delivers the glossy finish we expect from restaurant stir fries. The technique separates the chicken sear from cooking the vegetables so the chicken browns properly while the broccoli stays crisp-tender.

Another strength is flexibility: the flavor profile is familiar and widely liked, and the method scales well. The short cook times preserve texture and color. Lastly, the recipe relies on pantry-friendly seasonings and one skillet, which keeps cleanup minimal.

Budget & Availability Swaps

Protein swap: Use boneless, skinless chicken thighs if they’re cheaper or on sale — they’re forgiving and stay juicy (cut to similar-size pieces so cook time is consistent).
Broth options: If low-sodium chicken broth isn’t available, dilute regular broth slightly or use a light vegetable stock; the key is controlling salt in the sauce.
Thickener alternatives: If you don’t have cornstarch, arrowroot is a good 1:1 substitute; if neither is available, simmer the sauce longer to reduce it, though it won’t be as glossy.
Aromatics: If fresh ginger is scarce, use a smaller amount of ground ginger in a pinch and increase the garlic slightly — fresh is best but frozen grated ginger also works.

Must-Have Equipment

12-inch nonstick skillet — the recipe specifies this size; it offers a flat surface for even searing and enough room for tossing the broccoli and sauce.
Medium mixing bowl and whisk — for dissolving the Argo® corn starch and blending the sauce components smoothly.
Instant-read thermometer (optional but helpful) — to check the chicken reaches 165°F without overcooking.
Spatula or tongs — for turning chicken and mixing everything at the end.

Steer Clear of These

Overcrowding the skillet when searing chicken — it prevents browning and causes steaming. Work in one layer; if necessary, sear in batches.
Overcooking the broccoli — the recipe is designed for tender-crisp florets. Adding more than the suggested water or cooking too long will make it mushy and dull the color.
Skipping the brief sauce whisk before adding it to the pan — any settled cornstarch can clump if not re-whisked, and that will affect the sauce texture.
Using too much toasted sesame oil for cooking — it’s a finishing oil here. Add it as directed in the sauce; extra oil can dominate the flavor.

Allergy-Friendly Swaps

There are a few straightforward swaps to make this recipe work for common allergies or dietary needs:

Gluten-free: Use tamari or a gluten-free soy sauce, and ensure your cornstarch and broth are labeled gluten-free.
Soy-free: Coconut aminos can replace soy sauce; note they’re milder and slightly sweeter, so taste and adjust if needed.
Sesame allergy: Omit the toasted sesame oil and sesame seeds. Increase brown sugar or a squeeze of rice vinegar for balance if you miss the nuttiness.
Vegetarian: Swap the chicken and chicken broth for firm tofu (pressed and seared) and vegetable broth; keep the rest of the method mostly the same, though tofu may need gentler handling.

Behind the Recipe

This is a streamlined, America-meets-Asian stir fry: simple ingredients and quick technique adapted for a home kitchen. The trick is separation of stages so each element cooks optimally. Browning the chicken in a hot pan creates savory caramelized bits; softening the aromatics releases their oils and builds flavor; then the brief steam-and-sauté for the broccoli protects texture and color. Finally, a cornstarch-thickened sauce ties everything together with shine and cling.

I keep this one in regular rotation because it hits predictable, comforting flavors and is easy to assemble when you’re short on time. The sauce is intentionally balanced so you can dial the soy and honey to suit household preferences.

Storing Tips & Timelines

Cool leftovers quickly and transfer to an airtight container. Stored properly in the refrigerator, the stir fry will keep for 3–4 days. The texture of the broccoli will soften over time, so if you plan to eat leftovers cold in a salad, expect it to be less crisp.

Freezing is possible but not ideal for the broccoli’s texture. If you must freeze, separate the chicken and sauce from the broccoli when possible and pack tightly; use within 2 months. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened too much. Microwave reheating works in a pinch — cover and reheat in short bursts, stirring between intervals for even heating.

Frequently Asked Questions

Can I use frozen broccoli? Yes, but thaw and drain it first. Frozen broccoli releases more water and can turn soft quickly; cook briefly and adjust the water used in the recipe.
Can I make the sauce ahead? Absolutely. Mix the sauce and keep it refrigerated up to 24 hours; re-whisk before adding it to the hot pan so the cornstarch is fully re-dispersed.
My sauce is too thin — how do I fix it? Simmer it a little longer while stirring; or make a small slurry of 1 tsp cornstarch and 1 tsp water, whisk it in, and cook until glossy. Add sparingly — it thickens fast.
How do I keep the chicken from drying out? Cut the pieces uniformly to 1-inch cubes as directed, and don’t overcook; remove the chicken when it hits 165°F and let it rest loosely covered while you finish the veggies and sauce.

Final Bite

This Chicken and Broccoli Stir Fry is dependable, fast, and forgiving — a genuine weeknight win. The approach keeps textures bright and builds flavor in layers without fuss. Follow the method and quantities as written for consistent results, then make tiny adjustments (more honey, less soy, a squeeze of lime) to make it your own. Serve over hot rice, sprinkle with sesame seeds if you like, and enjoy a satisfying dinner that’s more than the sum of its simple parts.

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Chicken and Broccoli Stir Fry

Quick chicken and broccoli stir-fry in a glossy soy-sesame sauce. Serve over white or brown rice.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: 4 servings

Ingredients

3 Tbspsoy sauce or to taste
1 1/2 TbspArgo® Corn Starch
2/3 cuplow-sodium chicken broth
1 1/2 Tbsphoney
1 Tbsppacked brown sugar
1 1/2 tsprice vinegar
1 tsptoasted sesame oil
1 lbboneless skinless chicken breasts, cut int 1-inch cubes
3 Tbspvegetable oil or light olive oil
1/2 cupchopped green onions only white and light green portion
1 Tbsppeeled and minced fresh ginger
1 Tbsppeeled and minced garlic
5 cupssmall broccoli florets
3 Tbspwater
Sesame seeds for serving (optional)
White or brown rice for serving

Instructions

In a medium bowl whisk together 3 Tbsp soy sauce and 1 1/2 Tbsp Argo® corn starch until the corn starch is dissolved. Whisk in 2/3 cup low-sodium chicken broth, 1 1/2 Tbsp honey, 1 Tbsp packed brown sugar, 1 1/2 tsp rice vinegar and 1 tsp toasted sesame oil. Set the sauce aside.
Pat 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes) dry with paper towels.
Heat 1 Tbsp vegetable oil in a 12-inch nonstick skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook, turning once halfway through, until the internal temperature reaches 165°F and the pieces are cooked through, about 6–7 minutes total. Transfer the cooked chicken to a sheet of aluminum foil and wrap loosely to keep warm.
Reduce the heat to medium. Add the remaining 2 Tbsp vegetable oil to the now-empty skillet.
Add 1/2 cup chopped green onions (white and light green portions only), 1 Tbsp peeled minced fresh ginger and 1 Tbsp peeled minced garlic to the skillet. Sauté, stirring, for about 30 seconds until fragrant.
Add 5 cups small broccoli florets and up to 3 Tbsp water to the skillet. Sauté, stirring occasionally and adding the water in small increments as needed (do not exceed the 3 Tbsp), until the broccoli is tender-crisp, about 4–5 minutes.
Whisk the reserved soy sauce mixture once more, then pour it into the skillet with the broccoli. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes.
Return the cooked chicken and any accumulated juices to the skillet. Toss everything together and cook 1–2 minutes more to heat the chicken through and coat it with sauce.
Serve the stir fry over white or brown rice and sprinkle with sesame seeds, if desired.

Equipment

Medium Bowl
Whisk
12-inch nonstick skillet
Paper Towels
Aluminum Foil

Notes

This stir-fry reheats well. You can reheat it in a skillet over medium heat with the lid on.
Rice not included in nutritional info.
Recipe source: Cooking Classy