Chicken Broccoli Stir Fry for Dinner Tonight – Fast, Fresh, and Flavorful

There’s something deeply satisfying about a hot skillet of Chicken Broccoli Stir Fry sizzling on the stove, ready in under 30 minutes. This is the kind of dinner that checks every box: it’s quick, healthy, family-friendly, and loaded with flavor.

Originally rooted in Chinese-American cuisine, chicken and broccoli stir fry is a go-to for busy weeknights. Tender strips of chicken are seared until golden, then tossed with crisp broccoli florets and coated in a glossy, savory sauce made from garlic, soy, and a touch of sesame. Served over rice or noodles, it’s a complete meal with both protein and vegetables in every bite.

If you’re short on time but still crave something homemade and satisfying, this stir fry will become your new weeknight favorite.

Ingredients Overview

Chicken

Boneless, skinless chicken breasts or thighs both work well. Breasts are leaner and cook quickly, while thighs are juicier and more forgiving if slightly overcooked. Slice the chicken thinly and against the grain for tenderness.

Pro Tip: Toss the chicken with a little cornstarch before stir-frying to give it that silky, restaurant-style coating.

Broccoli

Fresh broccoli is best for stir fry—it holds its shape and color. Cut the florets into bite-sized pieces. You can blanch them briefly before stir-frying if you prefer them more tender.

Frozen broccoli can work in a pinch, but thaw and drain it thoroughly to avoid watering down the sauce.

Stir Fry Sauce

This savory, slightly sweet sauce is what brings the dish together. A typical sauce includes:

• Soy Sauce – Salty and rich, the umami base.

• Oyster Sauce – Adds depth and a slightly sweet, caramelized taste.

• Garlic – Essential for that punch of flavor.

• Ginger – Bright and warming.

• Sesame Oil – Nutty aroma and flavor.

• Cornstarch – Thickens the sauce into a glossy glaze.

• Chicken Broth or Water – Helps loosen the sauce and distribute it evenly.

You can adjust the sweetness with a bit of honey or brown sugar, and increase the heat with red pepper flakes or chili garlic sauce.

Optional Add-Ins

• Bell peppers or carrots for color and crunch

• Snap peas or baby corn for variety

• Cashews or peanuts for texture

• Green onions for a fresh finish

Step-by-Step Instructions

1. Prepare the Ingredients

Before you start cooking, have everything sliced, measured, and ready to go. Stir fry moves quickly.

• Slice 1 lb chicken thinly against the grain.

• Chop 3 cups broccoli florets into bite-sized pieces.

• Mince 3 cloves garlic and 1 tsp fresh ginger.

2. Make the Stir Fry Sauce

In a small bowl, whisk together:

• ¼ cup low-sodium soy sauce

• 2 tablespoons oyster sauce

• 2 tablespoons chicken broth or water

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• 1 teaspoon honey or brown sugar (optional)

Set aside.

3. Sear the Chicken

Heat 1 tablespoon oil (vegetable or avocado oil) in a large skillet or wok over medium-high heat.

Add chicken in a single layer. Let it sear undisturbed for 2–3 minutes, then stir-fry until golden brown and cooked through (about 5–6 minutes total). Remove to a plate and set aside.

Optional: Toss chicken with 1 tablespoon cornstarch and a dash of soy sauce before cooking for extra tenderness.

4. Cook the Broccoli

Add a little more oil to the same pan if needed.

Add the broccoli and a splash of water. Cover and steam for 2–3 minutes until bright green and just tender-crisp. Uncover and stir-fry for another 2 minutes.

5. Add Aromatics and Combine

Add minced garlic and ginger to the pan with the broccoli. Stir until fragrant, about 30 seconds.

Return the chicken to the pan. Pour in the stir fry sauce and toss everything together. Stir constantly for 2–3 minutes, until the sauce thickens and evenly coats the chicken and broccoli.

6. Serve

Serve hot over steamed rice, brown rice, or noodles. Garnish with sesame seeds or sliced green onions if desired.

Tips, Variations & Substitutions

Stir Fry Tips

• High heat is key. Use a wok or a large skillet that holds heat well.

• Don’t crowd the pan. If your pan is small, cook the chicken in batches to avoid steaming it.

• Keep everything moving. Stir fry is all about quick cooking and constant motion.

Flavor Variations

• Spicy Garlic: Add 1–2 teaspoons chili garlic sauce to the stir fry sauce.

• Lemon Ginger: Add a splash of lemon juice and more fresh ginger.

• Teriyaki Style: Replace soy and oyster sauce with teriyaki sauce for a sweeter profile.

Dietary Adjustments

• Low-carb: Serve over cauliflower rice or shirataki noodles.

• Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.

• Vegan: Swap chicken for tofu and use vegan oyster sauce or hoisin.

Serving Ideas & Occasions

This dish is perfect for:

• Busy weeknights – Ready in 30 minutes

• Meal prep – Stores and reheats beautifully

• Family dinners – Kid-friendly and customizable

Serve it with:

• Steamed white or brown rice

• Fried rice with egg and scallions

• Soba noodles or rice noodles

• A side of egg rolls or dumplings

A light cucumber salad or miso soup also pairs well for a balanced meal.

Nutritional & Health Notes

Chicken and broccoli stir fry is naturally rich in lean protein and fiber.

• Protein: Chicken provides ~25g protein per serving

• Fiber & vitamins: Broccoli is high in vitamin C, K, and fiber

• Lower in fat: Stir-frying uses minimal oil

Make it even lighter by:

• Using low-sodium soy sauce

• Skipping added sugar

• Serving over brown rice or quinoa for extra fiber

Each serving averages 350–400 calories with rice, depending on oil and sauce.

FAQs

Q1: Can I use frozen broccoli?

A1: Yes, but thaw it first and pat it dry. Add it directly to the skillet and cook until just tender. Avoid overcooking—it can get mushy quickly.

Q2: How do I make it extra saucy?

A2: Double the stir fry sauce ingredients, and add ½ teaspoon more cornstarch to ensure it thickens well.

Q3: What can I use instead of oyster sauce?

A3: Try hoisin sauce, teriyaki sauce, or a mix of soy sauce and a bit of brown sugar. Vegan oyster sauce (made from mushrooms) is also a great alternative.

Q4: How do I keep the chicken tender?

A4: Slice it thinly and toss with cornstarch before cooking. Avoid overcooking—just sear until no longer pink.

Q5: Can I meal prep this dish?

A5: Yes! It reheats beautifully. Store in airtight containers with rice. Reheat in the microwave with a splash of water to loosen the sauce.

Q6: What’s the best oil for stir frying?

A6: Use oils with high smoke points, such as vegetable, avocado, or peanut oil. Avoid olive oil, which can burn at high temps.

Q7: Can I add other veggies?

A7: Absolutely. Bell peppers, carrots, snap peas, zucchini, and mushrooms all work well. Stir fry them in stages based on cooking time.

Print