This Chicken and Broccoli Stir-Fry is a quick, satisfying weeknight meal that comes together in minutes. The secret is a perfect sear on the chicken, crisp-tender broccoli, and a savory-sweet sauce that clings to every bite. You’ll love how this Chicken and Broccoli Stir-Fry fills your kitchen with an incredible aroma and makes you feel like a kitchen pro.
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Why You’ll Love This Chicken and Broccoli Stir-Fry
- 30-minute meal: From prep to plate, it’s fast and rewarding.
- Amazing sauce: A glossy, savory-sweet blend that coats everything perfectly.
- Endlessly adaptable: Swap veggies or adjust heat to use what you have.
- Healthy comfort food: Packed with lean protein and green vegetables.
Ingredients & Tools
- 450 g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets (about 4-5 cups)
- 2 tbsp avocado oil or other high-heat oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1-2 tsp erythritol or your preferred sugar-free sweetener, to taste
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp water
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Tools: A large wok or a 12-inch skillet with high sides, a microplane or fine grater for the ginger, and a small bowl for the sauce.
Notes: Don’t skip the fresh ginger and garlic—they are the aromatic soul of this dish. And that little bit of sesame oil stirred in at the end? It makes all the difference, adding a nutty, toasty fragrance you just can’t get from anything else.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 32 g |
| Fat: | 13 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Cut everything uniformly. Try to get your chicken and broccoli pieces roughly the same size. This ensures everything cooks at the same rate, so you don’t end up with overcooked chicken and raw broccoli.
- Have your sauce mixed and ready. Stir-frying happens fast. The last thing you want is to be fumbling with bottles while your garlic burns. Mix the soy sauce, rice vinegar, sesame oil, and sweetener in a small bowl and keep it by the stove.
- Don’t crowd the pan when cooking the chicken. If you dump all the chicken in at once, it will steam instead of sear. We’re looking for a nice golden-brown color here, which gives the dish a ton of flavor.
- Your wok or skillet should be screaming hot. A properly heated pan is non-negotiable for a good stir-fry. You want to hear a loud sizzle the moment the ingredients hit the surface.
How to Make Chicken and Broccoli Stir-Fry
Step 1: Start by prepping all your ingredients. This is called “mise en place,” and it’s your best friend for any stir-fry. Cut the chicken into 1-inch chunks, chop the broccoli into florets, mince the garlic, and grate the ginger. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sweetener, and red pepper flakes if using. Set this sauce mixture aside.
Step 2: Place your wok or large skillet over high heat and let it get properly hot. You should see a slight shimmer in the air above the pan. Add one tablespoon of the avocado oil and swirl it to coat the surface. Carefully add the chicken pieces in a single layer, making sure not to overcrowd them. You might need to do this in two batches. Let the chicken cook undisturbed for 1-2 minutes to get a good sear, then stir and cook until it’s just cooked through and no longer pink, about 4-5 minutes total. Transfer the cooked chicken to a clean plate.
Step 3: Reduce the heat to medium-high and add the remaining tablespoon of oil to the same pan. Toss in the broccoli florets. Stir-fry them for about 2-3 minutes until they turn bright green and start to get some slightly charred, tasty spots. Add the two tablespoons of water to the pan and immediately cover it with a lid. Let the broccoli steam for another 1-2 minutes. This little steam helps tenderize the broccoli without making it mushy—you’re aiming for crisp-tender.
Step 4: Push the broccoli to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this empty spot. They’ll sizzle on contact. Stir them constantly for just 20-30 seconds until they become incredibly fragrant. Be careful not to burn them! This quick bloom in the hot oil unlocks all their aromatic potential.
Step 5: Now, return the cooked chicken (and any accumulated juices) back to the wok. Give everything a good toss to combine with the garlic and ginger. Pour your pre-mixed sauce all over the chicken and broccoli. The sauce will bubble and thicken almost immediately as it hits the hot pan. Stir constantly for about a minute until every piece is beautifully coated in that glossy, dark sauce.
Step 6: Take the wok off the heat immediately. Do a quick taste test—you might want an extra pinch of sweetener or a dash of vinegar. Transfer your stir-fry to a serving platter and garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve it hot, and watch it disappear.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended—broccoli becomes watery and mushy.
- Reviving: Reheat gently in a skillet or microwave, stirring occasionally.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The classic low-carb pairing that soaks up the delicious sauce perfectly without weighing you down.
- Shirataki Noodles — Rinse them well and give them a quick pan-fry for a more noodle-like experience that feels indulgent.
- A Simple Cucumber Salad — Thinly sliced cucumbers with a splash of rice vinegar provide a cool, crisp contrast to the warm, savory stir-fry.
Drinks
- Jasmine Iced Tea — Its delicate floral notes are a wonderful, calming balance to the savory and garlicky flavors of the dish.
- A Dry Riesling — If you enjoy wine, a glass of off-dry Riesling complements the slight sweetness and cuts through the richness beautifully.
- Sparkling Water with Lime — Sometimes the simplest option is the best; the bubbles and citrus are incredibly refreshing.
Something Sweet
- Dark Chocolate Squares — Just a square or two of high-cocoa dark chocolate after the meal feels like a sophisticated, simple finish.
- Berry Chia Pudding — Made ahead of time, this creamy, slightly tart pudding is a light and satisfying way to end your meal.
- A Small Handful of Raspberries — Their natural sweetness and bright acidity are a perfect palate cleanser after the savory stir-fry.
Top Mistakes to Avoid
- Using frozen broccoli without thawing and drying it. Frozen broccoli releases a ton of water as it cooks, which will make your stir-fry soupy and prevent that nice sear. If you must use frozen, thaw it completely and pat it very dry.
- Stirring the chicken constantly. I know it’s tempting to keep moving things around, but you need to let the chicken sit in the hot oil for a minute to develop a golden-brown crust. That’s where a lot of the flavor comes from.
- Adding the sauce too early. If you add the sauce before the chicken and broccoli are properly cooked, the ingredients will end up steaming and boiling in the liquid. We want to sear first, sauce last.
- Burning the garlic and ginger. They cook in seconds. If you let them go for too long, they’ll turn bitter and can ruin the whole dish. Keep them moving and add them just before the sauce.
Expert Tips
- Tip: Velvet your chicken for a restaurant-style texture. Marinate your raw chicken pieces in 1 tablespoon of rice vinegar and 1 egg white for 15-30 minutes before cooking. Rinse and pat dry. This gives the chicken an unbelievably tender and silky mouthfeel.
- Tip: Blanch your broccoli first for vibrant color. For an extra step that guarantees perfect broccoli, drop the florets in boiling water for 60 seconds, then immediately transfer them to an ice bath. This locks in the bright green color and gives you a head start on tenderness before they even hit the wok.
- Tip: Create a cornstarch slurry for a thicker sauce. If you prefer a thicker, more clingy sauce (and a few extra carbs aren’t a concern), mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to your sauce mixture before pouring it in.
- Tip: Toast your sesame seeds. Don’t just use them straight from the bag. Toss them in a dry skillet over medium heat for 2-3 minutes until they are golden and fragrant. It amplifies their nutty flavor tenfold.
FAQs
Can I use chicken thighs instead of breast?
Absolutely, and many people prefer them! Chicken thighs are more forgiving and stay juicier during the high-heat cooking of a stir-fry. They have a richer flavor that stands up beautifully to the sauce. Just be sure to trim any excess fat and cut them to a similar size as breast pieces so they cook evenly. The cooking time might be slightly longer by a minute or so.
How can I make this dish spicier?
You have a few great options here. The easiest is to increase the red pepper flakes in the sauce. For a more complex heat, add a teaspoon of chili-garlic paste or sriracha to the sauce mixture. If you really want to turn up the heat, stir in a thinly sliced fresh bird’s eye chili when you add the garlic and ginger. Just remember—you can always add more, but you can’t take it out!
My sauce isn’t thickening. What did I do wrong?
This usually happens if the pan isn’t hot enough when the sauce is added. The sauce thickens through rapid reduction. Make sure your heat is on medium-high to high when you pour it in. If it’s still too thin, you can let it bubble for another minute or two, but watch it carefully so the broccoli doesn’t overcook. For a guaranteed thick sauce, use the cornstarch slurry tip mentioned above.
How long do leftovers last in the fridge?
Stored in an airtight container, your stir-fry will keep well for 3-4 days. The broccoli will soften a bit, but the flavors will still be delicious. I don’t recommend freezing it, as the broccoli will become very watery and mushy upon thawing. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally.
Can I make this with other vegetables?
Of course! This recipe is a fantastic template. Bell peppers, snap peas, sliced carrots (blanched first), mushrooms, and water chestnuts are all excellent additions or substitutions. Just keep the total volume of vegetables roughly the same, and consider their cooking times—harder veggies might need a quick blanch or a longer stir-fry before adding quicker-cooking items.
Chicken And Broccoli Stir Fry
Make a delicious Chicken and Broccoli Stir-Fry in under 30 minutes! Get our easy recipe with a savory-sweet sauce and pro tips. Cook it tonight!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
-
1 large head broccoli (cut into florets (about 4-5 cups))
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2 tbsp avocado oil or other high-heat oil (divided)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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60 ml low-sodium soy sauce or tamari
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
1-2 tsp erythritol or your preferred sugar-free sweetener (to taste)
-
1/4 tsp red pepper flakes (optional)
-
2 tbsp water
-
1 tbsp sesame seeds (for garnish)
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2 green onions (sliced, for garnish)
Instructions
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Start by prepping all your ingredients. Cut the chicken into 1-inch chunks, chop the broccoli into florets, mince the garlic, and grate the ginger. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sweetener, and red pepper flakes if using. Set this sauce mixture aside.01
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Place your wok or large skillet over high heat and let it get properly hot. Add one tablespoon of the avocado oil and swirl it to coat the surface. Carefully add the chicken pieces in a single layer, making sure not to overcrowd them. Let the chicken cook undisturbed for 1-2 minutes to get a good sear, then stir and cook until it’s just cooked through and no longer pink, about 4-5 minutes total. Transfer the cooked chicken to a clean plate.02
-
Reduce the heat to medium-high and add the remaining tablespoon of oil to the same pan. Toss in the broccoli florets. Stir-fry them for about 2-3 minutes until they turn bright green and start to get some slightly charred, tasty spots. Add the two tablespoons of water to the pan and immediately cover it with a lid. Let the broccoli steam for another 1-2 minutes.03
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Push the broccoli to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this empty spot. Stir them constantly for just 20-30 seconds until they become incredibly fragrant.04
-
Return the cooked chicken (and any accumulated juices) back to the wok. Give everything a good toss to combine with the garlic and ginger. Pour your pre-mixed sauce all over the chicken and broccoli. Stir constantly for about a minute until every piece is beautifully coated in that glossy, dark sauce.05
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Take the wok off the heat immediately. Transfer your stir-fry to a serving platter and garnish generously with sliced green onions and a sprinkle of sesame seeds.06
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