Go Back
Homemade Chicken and Broccoli Stir Fry recipe photo
Print Recipe Save it for later

Chicken and Broccoli Stir Fry

This Chicken and Broccoli Stir Fry is SO EASY! Tender chicken, crisp broccoli, and a savory-sweet sauce come together for a perfect weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Broccoli, Chicken, Easy, Quick, Stir Fry
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 5 cups broccoli florets small florets
  • 3 tablespoons soy sauce or to taste, low-sodium recommended
  • 1.5 tablespoons Argo corn starch
  • 0.67 cup low-sodium chicken broth
  • 1.5 tablespoons honey
  • 1 tablespoon brown sugar packed
  • 1.5 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons vegetable oil or light olive oil for stir-frying
  • 0.5 cup green onions chopped, white and light green portions only
  • 1 tablespoon fresh ginger peeled and minced
  • 1 tablespoon garlic peeled and minced
  • 3 tablespoons water to adjust sauce consistency
  • sesame seeds optional, for garnish
  • white or brown rice for serving

Instructions

Prepare the Sauce

  • In a small bowl, whisk together 3 tablespoons soy sauce (or to taste), 1 1/2 tablespoons Argo corn starch, 2/3 cup low-sodium chicken broth, 1 1/2 tablespoons honey, 1 tablespoon packed brown sugar, 1 1/2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Set this flavorful sauce mixture aside.

Prep the Chicken

  • Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes. Toss the chicken pieces in the prepared sauce mixture, ensuring each piece is lightly coated with the cornstarch.

Cook Aromatics

  • Heat 3 tablespoons of vegetable oil or light olive oil in a large skillet or wok over medium-high heat. Add 1/2 cup chopped green onions (white and light green portions only), 1 tablespoon minced fresh ginger, and 1 tablespoon minced garlic. Sauté for about 1-2 minutes until fragrant and golden, being careful not to burn the garlic.

Stir-Fry the Chicken

  • Increase the heat to high and add the coated chicken pieces to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides.

Add Broccoli and Sauce

  • Add 5 cups of small broccoli florets to the skillet along with 3 tablespoons of water. Pour the remaining sauce mixture over the chicken and broccoli. Stir everything together and cover the pan with a lid for 3-4 minutes to steam the broccoli.

Final Stir and Serve

  • Remove the lid, stir to coat the broccoli and chicken evenly with the sauce. Cook uncovered for another 1-2 minutes until the sauce thickens and clings to the ingredients. Serve hot over freshly cooked white or brown rice. Sprinkle with sesame seeds if desired.

Equipment

  • Large Skillet or Wok
  • Cutting board and sharp knife
  • Measuring Spoons and Cups
  • Mixing Bowl
  • Spatula or Wooden Spoon
  • Serving Dish

Notes

  • Cut chicken into uniform pieces for even cooking.
  • Use fresh ginger and garlic for the best flavor.
  • Cook in batches if your pan is small to avoid steaming instead of stir-frying.
  • Adjust soy sauce to taste, especially if not using low-sodium.
  • Toast sesame seeds lightly before garnishing for enhanced nuttiness.