Chicken Broccoli Stir Fry
This post may contain affiliate links.
This Chicken Broccoli Stir Fry is one of those easy, delicious family dinners that feels like a win on busy nights. It’s simple to make, full of flavor, and doesn’t require much time or effort to make.
Instant download of our tips to cook the best chicken!
Why This Recipe is a Favorite
This chicken and broccoli recipe makes a 30 minute meal and uses simple ingredients you probably already have on hand. It’s an easy stir fry that works just as well for weeknight dinners as it does for chicken meal prep, and it has all the familiar flavors people love in Chinese-inspired chicken and broccoli.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making Chinese chicken and broccoli. I’ve made it countless times to save you from a failed attempt.
- Keep pieces uniform. Cutting the chicken and broccoli into evenly sized pieces helps everything cook quickly and evenly.
- Measure and prep the ingredients before you start cooking, because the stir fry moves quickly once the pan is hot!
- Don’t overcrowd the pan. When cooking the chicken, give it space to cook. This helps it brown and keeps it from steaming.
- Preheat the skillet or wok. Be sure it is hot before you add the oil. When the oil is beginning to shimmer, then you can add the food!
Ingredient Notes and Substitutions
Boneless, skinless chicken breasts are the base of this stir fry and cook quickly when cut into bite-size pieces. If you prefer dark meat, use boneless, skinless chicken thighs.
Time Saving Tip: If you’re willing to pay a little bit more, you can save time by buying packages of pre-cut broccoli florets!
The sauce is made with garlic, red curry paste, dried or fresh ginger, coconut aminos, sesame oil, rice vinegar, honey, and a cornstarch slurry to thicken everything at the end.
Serve everything over cooked rice and finish with sesame seeds and sliced green onions.
You can also try a dash of soy sauce or oyster sauce for an optional added savory or sweet flavor if you’d like!
How to Make Chicken Broccoli Stir Fry
This is just a summary of the steps. See the recipe card for full instructions! ⬇️
Jump to Recipe
- Prep the chicken. So everything cooks evenly, keep the pieces as close in size as possible.
- Let the skillet preheat while you finish. It needs to be completely hot before you add any oil or food.
- Cook the chicken. Start with the chicken so it has time to brown properly. Cook the chicken until it’s cooked through and lightly golden, about six to eight minutes. Transfer it to a plate so it doesn’t overcook while you finish the rest of the stir fry!
- Steam the broccoli. Add the broccoli and chicken broth, cover the pan, and let the broccoli steam until it’s bright green and still has a little bite. As soon as it’s tender-crisp, transfer it to the plate with the chicken.
- Make the stir fry sauce. At this point, add a little more oil to the pan if it looks dry. Sauté the garlic, red curry paste, and ginger for about 30 seconds (just long enough to smell fragrant), then stir in the rest of the ingredients.
- Finish up the chicken broccoli stir fry. When the sauce thickens up, add the chicken and broccoli back to the pan and toss everything together.
Make it kid friendly: Cut the broccoli into smaller florets so it’s easier for kids to bite and less likely to be left on the plate!
Chinese Chicken and Broccoli Stir Fry FAQs
Once made, it can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat, or in the microwave until warmed through.
Definitely! This easy stir fry holds up well in the fridge and works wonderfully for meal prep. You can cook the rice up to 5 days ahead as well.
Serving Ideas
This chicken broccoli stir fry is filling on its own, but it also pairs well with:
- Soup or Starter: Pair it with a starter like egg drop soup or blistered shishito peppers to round out the meal without adding extra prep.
- Extra Veggie Side: Serve with a simple side of cucumber salad or a quick purple cabbage slaw with a homemade vinaigrette for contrast and crunch.
- Leftovers Idea: Use leftovers the next day wrapped in lettuce cups for an easy remix.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Chicken Broccoli Stir Fry
Equipment
- 1 large skillet with a lid
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
- 3 cups broccoli florets
- ¼ cup chicken broth
Honey Glaze
- 2 teaspoons avocado oil or sesame oil
- 3 cloves garlic minced
- 2 teaspoons red curry paste
- ½ teaspoon dried ginger or 1 teaspoon fresh grated ginger
- ¼ cup coconut aminos or soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to make a slurry)
Garnish
- sesame seeds
- sliced green onions
Instructions
- Season both sides of chicken breasts with salt and pepper.
- Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and lightly browned, about 6-8 minutes. Remove chicken from pan and set aside.
- Add broccoli florets and chicken broth to the same pan. Cover with a lid and steam until broccoli is tender-crisp, 3 to 5 minutes. Remove broccoli and add to the plate with chicken.
- To the same skillet, add 2 teaspoons oil if needed. Add garlic, red curry paste, and dried ginger; sauté for about 30 seconds until fragrant.
- Add coconut aminos, sesame oil, rice vinegar, and honey. Stir to combine and bring to a simmer. Add cornstarch slurry and stir until sauce thickens, about 1 minute.
- Return chicken and broccoli to the pan and toss to coat with sauce. Cook for another minute to heat through.
- Serve over cooked rice or noodles, garnished with sesame seeds and sliced green onions.
Notes
- Keep pieces uniform in size. Cutting the chicken and broccoli into evenly sized pieces helps everything cook quickly and evenly.
- Measure and prep the ingredients before you start cooking, because the stir fry moves quickly once the pan is hot!
- Don’t overcrowd the pan. When cooking the chicken, give it space to cook. This helps it brown and keeps it from steaming.
- Preheat the skillet or wok. Be sure it is hot before adding oil. Once the oil begins to shimmer, then add the food.
- If you prefer dark meat, substitute the breasts with boneless, skinless chicken thighs.
- Keep leftovers refrigerated in a covered container and use within 5 days.
