Why You’ll Love Chicken and Broccoli Stir Fry Recipe
I like this recipe because it’s quick, reliable, and packed with everyday ingredients I usually already have. I enjoy how the sauce is generous enough to coat every bite, making it perfect for spooning over rice or noodles. I also appreciate how flexible it is, since I can easily swap vegetables or adjust the seasoning to match my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 Tablespoons peanut oil, can sub vegetable or olive oil. ▢1 lb. boneless skinless chicken breasts ▢Salt/White Pepper, to taste ▢3 cups broccoli florets, washed and patted dry ▢1 yellow onion, sliced ▢1 bell pepper, sliced
Sauce ▢3 Tablespoons cornstarch, + 3 tbsp. cold water ▢1 ½ cups chicken broth ▢1/4 cup soy sauce ▢1/3 cup packed brown sugar ▢1 ½ tablespoons honey ▢2 cloves garlic, minced
For Serving ▢3 cups cooked rice, any kind. See notes.
Directions
I start by combining the cornstarch with 3 tablespoons of cold water in a covered container and shaking it well, then I set it aside. I mix the remaining sauce ingredients in a medium bowl and prepare all the vegetables so everything is ready to go.
I cut the chicken into bite-sized pieces, pat it dry, and season it with salt and white pepper. I heat the peanut oil over medium-high heat until it’s hot and shimmering, then I add the chicken and let it sear without moving for about 3 minutes. I turn the pieces and cook for another 2 to 3 minutes until they’re golden and cooked through, then I remove them from the pan.
I reduce the heat to medium and add a little more oil if needed. I add the broccoli and onions, toss them to coat, and cook for about 3 minutes until they start to soften. I add the bell pepper and cook for another 1 to 2 minutes.
I pour in the sauce mixture and bring it to a gentle boil, letting it simmer and reduce for 2 to 3 minutes. I shake the cornstarch mixture again and slowly stir it into the sauce, letting it bubble gently until it thickens to my liking. I reduce the heat to low, stir the chicken back in, and let everything heat through before serving it over rice.
Servings and Timing
I make this recipe to serve 4 people. Prep time is about 10 minutes, cook time is about 20 minutes, and the total time comes to around 30 minutes.
Variations
I sometimes swap the broccoli for snap peas, green beans, or cauliflower when I want something different. I like using chicken thighs instead of breasts for a richer flavor. When I want extra heat, I add a pinch of red pepper flakes or a splash of chili sauce to the sauce mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of water or broth to loosen the sauce if needed.
FAQs
Can I make this stir fry ahead of time?
I find it works best fresh, but I can make it a day ahead and reheat it gently without losing much texture.
What cut of chicken works best?
I usually use boneless skinless chicken breasts, but thighs work well if I want a juicier result.
Can I use frozen broccoli?
I prefer fresh broccoli, but I can use frozen if I thaw and pat it dry to avoid extra moisture.
Is this recipe gluten-free?
I can make it gluten-free by using a gluten-free soy sauce.
Can I reduce the sweetness?
I sometimes cut back slightly on the brown sugar or honey if I want a less sweet sauce.
What oil can I substitute for peanut oil?
I often use vegetable oil or olive oil when peanut oil isn’t available.
Can I add more vegetables?
I like adding carrots, mushrooms, or zucchini when I want extra veggies.
How do I keep the chicken tender?
I make sure not to overcrowd the pan and avoid overcooking the chicken.
What can I serve instead of rice?
I enjoy serving this over noodles or even cauliflower rice.
Can I double the sauce?
I sometimes double the sauce ingredients when I want extra for drizzling over rice.
Conclusion
I keep coming back to this Chicken and Broccoli Stir Fry because it’s simple, flavorful, and dependable. I love how it delivers a balanced, home-cooked meal with minimal effort, making it one of my favorite go-to dinners for busy nights.
A quick and healthy chicken and broccoli stir fry with tender chicken, crisp vegetables, and a glossy savory-sweet sauce that tastes better than takeout and comes together in under 30 minutes.
Ingredients
2 tablespoons peanut oil (or vegetable/olive oil)
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Salt and white pepper, to taste
3 cups broccoli florets
1 yellow onion, sliced
1 bell pepper, sliced
3 tablespoons cornstarch
3 tablespoons cold water
1 1/2 cups chicken broth
1/4 cup soy sauce
1/3 cup packed brown sugar
1 1/2 tablespoons honey
2 cloves garlic, minced
3 cups cooked rice, for serving
Instructions
Combine the cornstarch with the cold water in a small container, shake well, and set aside. In a medium bowl, mix the chicken broth, soy sauce, brown sugar, honey, and garlic. Prepare all vegetables.
Season the chicken with salt and white pepper. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and sear for about 3 minutes without stirring, then flip and cook another 2–3 minutes until golden and cooked through. Remove from the pan.
Reduce heat to medium. Add a little more oil if needed, then add broccoli and onion. Cook for about 3 minutes until slightly softened. Add bell pepper and cook 1–2 minutes more.
Pour the sauce mixture into the pan and bring to a gentle boil. Simmer for 2–3 minutes.
Stir the cornstarch slurry again and slowly add it to the pan, stirring until the sauce thickens.
Return the chicken to the pan, reduce heat to low, and stir until everything is heated through.
Serve hot over cooked rice.
Notes
Swap broccoli with snap peas, green beans, or cauliflower if desired.
Chicken thighs can be used instead of breasts for a juicier result.
Add red pepper flakes or chili sauce for extra heat.
Use gluten-free soy sauce to make the dish gluten-free.
Leftovers keep well in the refrigerator for up to 3 days.
