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This Chicken Broccoli Stir Fry Recipe is a delicious dish perfect for any day of the week. Ready in under 30 minutes too!
Use my stir fry sauce recipe to make a fabulous homemade dish with classic Asian flavors.
There’s nothing like a chicken stir-fry for a simple weeknight dinner! This stir fry is not only delicious but so versatile too! I created this recipe so you can use whatever sauce you like best. I’ve used bottled Teriyaki sauce, spicy Szechuan sauce as well as my own homemade stir-fry sauce which keeps things super simple.
Serve this dish with Perfect Chinese Noodles or Best Ever Fried Rice for the ultimate Asian dinner the whole family will adore!
Why This Recipe Works
- A heavy hit of fresh aromatics such as garlic, ginger, and green onions adds bold flavors to any sauce you choose.
- Keeping the option open for dark or white meat chicken keeps this recipe flexible according to taste.
- Steaming the broccoli in advance and adding it at the end allows for perfectly cooked broccoli every time.
Buying Chicken For Stir-Frys
For a quick and easy option, choose pre-cut meat you can just throw in the pan, or for a budget-friendly option, buy it whole and cut it up, and freeze for easy use later.
For the freshest option, always choose chicken that has a pink, flesh-colored tone when buying chicken.
Ingredient Notes
- Chicken – Use chicken breast or thighs depending on your preference.
- Broccoli – make sure to choose broccoli that’s firm with deep green color, and free of blemishes or yellowing patches.
- Garlic – fresh works best to give the best possible flavor.
- Ginger – fresh ginger brings an authentic flavor profile to the dish, but if your not a fan, you can simply omit it.
- Green onions (aka spring onions or scallions) – freshly sliced give a mild yet aromatic Asian taste. If you don’t have them on hand, a shallot makes a great substitution.
- Stir-fry Sauce – The choice is yours. I’ve used bottled Teriyaki sauce, spicy Szechuan sauce, Korean and Thai sauces as well as my own homemade stir-fry sauce which keeps things super simple.
How Do You Stir Fry Chicken without Drying It Out?
To give your chicken a tender, moist finish, like you find at your favorite Chinese restaurants, sprinkle a teaspoon of baking soda (AKA bi-carbonate soda) onto the cut-up chicken and toss to coat. Set aside in the fridge for 30 minutes before cooking, then rinse and pat dry before using.
How to Steam Broccoli Before Stir Frying
- Cut the broccoli into bite-sized pieces and place them in a steamer basket and season with salt.
- Add about an inch of water to a pot big enough to hold the steamer and bring to a boil over medium heat.
- Once boiling, place the basket with broccoli into the pot, cover, and steam for 4-5 minutes or until just under your desired softness (it will finish cooking in the stir fry).
- Carefully remove the broccoli from the basket and add immediately into a bath of ice water to stop the cooking process (for about a minute).
- Remove from the ice water with a slotted spoon and set aside.
How to Make chicken Broccoli Stir Fry
- Dice the chicken breast into bite-sized pieces.
- Stir-fry the chicken until browned.
- Add garlic and ginger and cook another minute.
- Add steamed broccoli and green onions to the pan
- Pour over the stir fry sauce.
- Serve and enjoy!
Step by Step Instructions
Start with steaming the broccoli until it’s just undercooked (you’ll be adding it at the end to finish it off).
Heat a wok over high heat and add the oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear.
Add the fresh garlic and ginger.
Stir fry another minute and then add the add the broccoli.
Pour in the stir fry sauce, and bring to a boil.
Cook until the broccoli is the desired softness (this could be pretty quick so check often).
Serve and enjoy!
Stir-Fry Tips And Variations
- This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry.
- Prepare your ingredients before heating your wok. Things move quickly when stir-frying. Having everything cut and measured makes all the difference.
- Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
- Use high heat and unless you are using a nonstick pan, heat your pan or wok before adding the oil. This will prevent food from sticking to the pan.
- For an added crunch add some water chestnuts or unsalted cashews.
- Add carrots, mushrooms, or snow peas for a whole new dish that’s just as easy to make.
Other Great Dishes
FAQs
Do you have to boil broccoli before stir frying?
No, boiling broccoli makes it easy to overcook it and it loses a lot of nutrients into the cooking water. Steaming broccoli first is a much better option.
How do you cut chicken for stir fry?
Make sure your chicken is cut into even strips or chunks so that it cooks through evenly.
Can I make chicken broccoli stir fry ahead?
Yes you can make it ahead, it reheats well. Simply cover and refrigerate until ready to heat and serve (up to 4 days).
Rate This Recipe
Recipe
Chicken Broccoli Stir Fry
Ingredients
- 1 large head of Broccoli (cut into florets)
- 1 lb chicken ((boneless skinless), cut into 3/4″ pieces)
- 6 cloves garlic (peeled and minced)
- 1 inch piece of ginger (peeled and grated)
- 3 green/spring onions (trimmed and sliced)
- ¼ cup stir-fry sauce (for a saucy stir fry, use more as desired)
Instructions
- Steam or sauté the broccoli to softness a bit firmer than you prefer, place in an ice bath to stop the cooking process for about a minute, remove from the ice water with a slotted spoon and & set aside.
- Heat a wok over high heat and add the oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear.
- Add the garlic and ginger to the pan and cook for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.
- Stir in the green onion, stir fry sauce and bring to a boil. Once the chicken is cooked through, add the broccoli and cook until it reaches the desired softness before serving.
Tips
Please Note:
The nutritional information does not include the sauce. Please check the information on the sauce you choose.Tips:
- This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry.
- Prepare your ingredients before heating your wok. Things move quickly when stir-frying. Having everything cut and measured makes all the difference.
- Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
- Use high heat and unless you are using a nonstick pan, heat your pan or wok before adding the oil. This will prevent food from sticking to the pan.
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