Chicken and Broccoli Stir Fry

This chicken and broccoli stir fry is so delicious and easy to make that you really don't need to order in! Made with lean chicken breast and a mix of broccoli and mushrooms smothered in a light soy sauce, this stir fry is just perfect over rice or noodles.

For a sweet and sticky version, try my sweet chilli chicken next!

If you're craving Chinese but still want to enjoy a healthy meal, this chicken and broccoli stir fry is the perfect recipe to try.

It's definitely healthier than takeout but still full of flavor. I like to serve it with freshly boiled rice, but it also pairs great with noodles.

You can make this easy chicken and broccoli stir fry sticky or add more liquid to make it saucier for the rice. I personally like it both ways!

It only takes 30 minutes to make this healthy Chinese chicken and broccoli, and you can easily make it your own by adding extra veggies such as snap peas, baby corn, carrots, cauliflower and more!

Why you'll love this chicken and broccoli stir fry

• It's very easy to make, and you can have a delicious, balanced meal on the table in 30 minutes.
• You can make the sauce as thick as you want.
• This Chinese chicken and broccoli tastes great the next day so it's great for meal prep.

What goes into this healthy stir fry

Broccoli - You'll need about 1 lb (450 g) of broccoli for this stir fry. Cut it in small florets so they steam quickly.

Sesame oil - It's best to use sesame oil for an authentic Chinese takeout flavor, but if you don't have it, canola oil would also work.

Chicken - I used lean chicken breast to make this stir fry, but you can also make it with boneless skinless chicken thighs instead.

Onion - Use either yellow onion or scallions in this stir fry.

Mushrooms - Chestnut mushrooms, closed cup mushrooms and shiitake are all good choices here.

Garlic and fresh ginger - Freshly chopped or minced garlic and fresh ginger are best in this stir fry sauce.

Red chili flakes - Adjust the quantity of red chili flakes to suit your taste.

Soy sauce - I used a light low-sodium soy sauce here but you can use your favorite.

Hoisin sauce - Oyster sauce is a good substitute if you don't have hoisin sauce.

Cornstarch - This works as a thickening agent to give you that sticky texture for the sauce.

Light brown sugar - Add more light brown sugar if you want the sauce to be sweeter. Organic coconut sugar also works here.

How to make chicken broccoli stir fry

Start by steaming the broccoli. Place the florets in a microwave-safe bowl and pour 4 tablespoons of water on it. Cover with a plate and microwave on High for 3-4 minutes until tender. Remove carefully from the microwave and set aside.

Heat 1 tablespoon sesame oil in a large, deep pan or wok and cook the chicken breast for 7-8 minutes until golden brown. Work in batches if needed. Remove the chicken from the pan with a slotted spoon and set it aside.

Add the remaining sesame oil to the pan and fry the onion for 2-3 minutes over medium heat. Stir in the mushrooms and continue to cook for 3-4 minutes or until they're done to your liking.

Add the garlic, fresh ginger and red chili flakes to the pan and continue to cook for another minute.

Mix the soy sauce, hoisin sauce, water, cornstarch and light brown sugar in a small bowl. Add the mixture to the pan and simmer for 1 minute until it thickens.

Stir in the chicken and broccoli and add more stock or water if it looks too dry. Remember that the sauce will continue to thicken as it sits.

Adjust the seasoning and serve over rice, garnished with chopped scallions and sesame seeds if you like.

Leftovers and storage

• This chicken broccoli stir fry will keep well in the fridge for up to 3 days in an airtight container.
• Reheat any leftovers in the microwave or on the stovetop. Add a bit of oil to the pan if reheating on the stovetop.
• You can freeze this chicken broccoli stir fry for up to 2 months. Thaw it in the fridge overnight before reheating until piping hot.

Recipe notes and tips

• You can make this stir fry with shrimp instead of chicken.
• If you want the sauce to be thicker, cook it for 1-2 minutes more or until it reaches your preferred consistency.
• Add some roasted cashews to the stir fry for extra texture and protein.
• For a glossier take on the same weeknight idea, try my glossy teriyaki chicken stir fry with juicy seared thighs and a homemade glaze.
• Craving more spice? My Szechuan chicken brings that signature Sichuan pepper tingle.

If you liked this chicken and broccoli stir fry, you might also like some of my other easy recipes:

• Chicken and Chorizo Risotto
• Creamy Chicken Boursin Pasta
• Sundried Tomatoes Chicken Pasta
• Easy Peanut Butter Chicken
• Instant Pot Chicken Gnocchi Soup
• Easy Pork Stir Fry
• Spicy Peanut Chicken Noodles
• Air Fryer Salt and Pepper Chips

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