The best Chicken and Broccoli Stir Fry recipe
Chicken and Broccoli Stir Fry is the ultimate weeknight dinner hero—healthy, quick, and packed with flavor. This vibrant dish combines tender chicken, crisp broccoli, and colorful bell peppers, all coated in a luscious, savory-sweet sauce.
Whether you’re looking for a wholesome meal or a takeout-style experience at home, this recipe delivers it all. The simple ingredients create layers of flavor, and the versatility means you can pair it with rice or noodles to satisfy any craving.
Perfect for busy evenings, this stir fry comes together in minutes with minimal prep. Customize it with your favorite veggies or toppings to make it uniquely yours—comfort food meets convenience!
Chicken and Broccoli Stir Fry Ingredients
Chicken Breast: The star of this dish, offering tender, protein-packed bites that soak up the rich, savory sauce perfectly.
Broccoli Florets: A nutritious powerhouse, lending vibrant color and a satisfying crunch to balance the dish.
Yellow Onion: Sweet and aromatic, it enhances the overall depth of flavor with every sautéed slice.
Bell Pepper: Adds a burst of color and subtle sweetness, complementing the savory tones beautifully.
Soy Sauce: The backbone of the sauce, delivering a bold umami flavor that ties all the ingredients together.
Brown Sugar: A touch of sweetness to harmonize the savory and salty elements of the dish.
Garlic: Minced and aromatic, it infuses the stir fry with its unmistakable savory essence.
Peanut Oil: Provides a nutty richness and high-heat stability, perfect for creating a golden sear on the chicken.
Chicken and Broccoli Stir Fry
Recipe Tips
- Perfect Chicken Texture: Always pat the chicken completely dry before seasoning and cooking. This ensures a golden sear and prevents steaming. Using bite-sized pieces not only speeds up cooking but also evenly infuses the chicken with flavor.
- Customize Your Veggies: While broccoli, onions, and bell peppers are staples, feel free to experiment. Add carrots for sweetness, water chestnuts for crunch, or kale for an earthy twist. Just be mindful of cooking times to maintain the vegetables’ crisp-tender texture.
- Master the Sauce: Shake the cornstarch mixture thoroughly before adding it to the pan to avoid lumps. For an extra depth of flavor, deglaze the pan with white wine after cooking the chicken, letting the liquid reduce before proceeding with the vegetables.
What to Serve with Chicken and Broccoli Stir Fry
- Steamed White or Brown Rice: Classic and versatile, rice soaks up the flavorful sauce beautifully, providing a perfect base for the stir fry. For added flavor, cook your rice in chicken broth or with a touch of garlic.
- Egg Noodles or Udon: For a heartier, noodle-based option, toss freshly cooked noodles directly into the stir fry, allowing them to coat with the sauce. It’s a crowd-pleasing alternative to rice.
- Asian-Inspired Side Salads: A crisp cucumber salad with sesame dressing or a tangy pickled slaw complements the richness of the dish, adding freshness and balance to the meal.
Frequently Asked Questions
- Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works well! Thaw it completely and pat it dry before cooking to avoid excess moisture, which can dilute the sauce. - How can I make this recipe gluten-free?
Simply use tamari or a gluten-free soy sauce and ensure all other ingredients, like chicken broth, are labeled gluten-free. - What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of chicken broth or water to prevent the sauce from thickening too much. Avoid using the microwave for the best texture. - Can I prepare the sauce in advance?
Absolutely! Mix the sauce ingredients (excluding the cornstarch mixture) and store them in the refrigerator for up to 3 days. Shake the cornstarch mixture fresh before cooking for the best consistency.
Chicken and Broccoli Stir Fry
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 tablespoons peanut oil or vegetable or olive oil
- Salt and white pepper to taste
- 3 cups broccoli florets washed and patted dry
- 1 yellow onion thinly sliced
- 1 bell pepper thinly sliced
- For the Sauce:
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 ½ cups chicken broth
- ÂĽ cup soy sauce
- â…“ cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic minced
- For Serving:
- 3 cups cooked rice or any preferred variety
Instructions
- Prep Work:
- In a small container, combine cornstarch with cold water and shake to mix. Set this aside in a cool place.
- In a medium-sized bowl, combine the remaining sauce ingredients. Set aside. Ensure all other ingredients are prepared before beginning the cooking process.
- Cooking the Chicken:
- Cut the chicken into bite-sized pieces and pat them dry. Season with salt and white pepper. Heat the peanut oil over medium-high heat until it is hot and shimmering.
- Add the chicken to the pan, allowing it to sear without stirring for about 3 minutes. Turn the pieces to cook the other sides, achieving a golden-brown color, about 2-3 minutes more. Remove from the pan and set aside.
- Cooking the Vegetables:
- Reduce the heat to medium. If necessary, add a small amount of oil to the pan. Add the broccoli and onion, tossing to coat in the oil. Cook for about 3 minutes, allowing them to soften slightly.
- Add the bell pepper and continue to cook for an additional 1-2 minutes.
- Adding the Sauce:
- Pour the prepared sauce into the pan and bring it to a gentle boil. Let it simmer for 2-3 minutes.
- Shake the cornstarch mixture and gradually stir it into the sauce. Let it continue to simmer until the sauce reaches the desired thickness. Reduce the heat to low.
- Reintroducing the Chicken:
- Add the cooked chicken back into the pan, stirring to combine. Let the chicken heat through in the sauce. Serve the stir fry over the prepared rice.
Notes
Frozen broccoli can be substituted for fresh. Simply thaw and pat dry before using.
You can add a variety of ingredients such as julienned carrots, water chestnuts, celery, or kale to customize the dish.
For additional toppings, consider using green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
To reduce sodium, opt for low-sodium soy sauce or broth.
For an extra depth of flavor, deglaze the skillet after cooking the chicken with ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc). Allow it to reduce by half over medium heat before adding the vegetables.
