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Broccoli Chicken Stir Fry

This Broccoli Chicken Stir Fry is quick, colorful, and packed with flavor! Perfect for busy weeknights, it combines tender chicken and vibrant veggies in a savory sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Healthy, Quick, Stir Fry
Servings: 4 servings

Ingredients

For the Chicken Marinade:

  • 1 lb boneless skinless chicken breasts sliced thin
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1 tsp red pepper flakes

For the Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Sriracha
  • 1 tbsp sugar
  • 2 tsp rice vinegar

For the Stir Fry:

  • 1 tbsp olive oil
  • 3 cups broccoli florets
  • 2 cups carrots sliced thin
  • 1 tbsp garlic
  • 1 tsp ginger

Instructions

Prepare the Chicken

  • In a mixing bowl, combine the sliced chicken breasts with 1 tablespoon of soy sauce, 2 teaspoons of cornstarch, 1 teaspoon of salt, and red pepper flakes. Toss to coat the chicken evenly and set aside for about 15 minutes to tenderize and infuse flavor.

Make the Sauce

  • In a small bowl, whisk together 3 tablespoons of soy sauce, hoisin sauce, Sriracha, sugar, and rice vinegar. Set aside the sauce mixture.

Cook the Stir Fry

  • Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until hot but not smoking.
  • Add the marinated chicken in a single layer. Cook for 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove chicken and set aside.
  • In the same skillet, add more oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant. Add broccoli florets and sliced carrots. Stir-fry for 4-5 minutes until vegetables are tender but crisp.
  • Return cooked chicken to the skillet with vegetables. Pour the sauce over and stir well to coat. Cook for 2-3 minutes to thicken the sauce slightly. Serve hot, optionally garnished with sesame seeds or green onions.

Equipment

  • Large Skillet or Wok
  • Cutting board and knife
  • Measuring Spoons
  • Spatula or Wooden Spoon
  • Small Bowl

Notes

  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Adjust vegetables seasonally to keep the dish fresh and interesting.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet.
  • To freeze, do so before adding the sauce and finish cooking when ready to eat.
  • If sauce is too thin, simmer longer or add a cornstarch slurry to thicken.