Chicken and Broccoli Stir Fry – Quick Weeknight Dinner Recipe

This Chicken and Broccoli Stir Fry is a fast and flavorful weeknight dinner that’s healthier than takeout and ready in just 30 minutes.

Made with tender chunks of seared chicken, crisp broccoli, sautéed mushrooms, and onions, all tossed in a savory, slightly sweet garlic ginger stir fry sauce—it’s the perfect go-to when you want something satisfying and easy.

Whether you’re serving it over steamed rice or keeping things low-carb with cauliflower rice, this chicken stir fry delivers bold flavor and balanced nutrition in every bite.

Why You’ll Love This Recipe

Fast and easy – Done in under 30 minutes

Healthier than takeout – Fresh ingredients, no added MSG

Perfectly balanced sauce – Savory, sweet, garlicky, and gingery

Versatile – Great with rice, noodles, or veggie swaps

Family-friendly – Mild but flavorful

One-pan dinner – Easy cleanup

What You’ll Need (Ingredient Highlights)

Boneless, skinless chicken breast – Cut into bite-sized pieces for quick searing

Broccoli florets – Crisp-tender and packed with nutrients

White mushrooms – Add umami and texture

Yellow onion – Sliced for sweetness and depth

Chicken broth – Forms the savory base of the sauce

Soy sauce – Use low-sodium or Tamari for gluten-free

Brown sugar or honey – For a touch of sweetness

Corn starch – Thickens the sauce to a glossy finish

Sesame oil – Adds aroma and depth

Fresh garlic and ginger – Essential for that authentic stir-fry flavor

Black pepper – To lightly season the chicken

Pro Tips Before You Start

Use warm broth – It helps dissolve the sugar and starch faster

Sear chicken without moving it – This gives you a golden crust

Cut broccoli evenly – So it cooks at the same rate

Keep the heat high – Stir fry needs quick, hot cooking

Add more soy sauce to taste – Everyone likes a different salt level

How to Make Chicken and Broccoli Stir Fry

Step 1: Make the Sauce

In a small bowl, whisk together:

⅔ cup low sodium chicken broth

3 Tbsp low sodium soy sauce

2 Tbsp brown sugar (or honey)

1 Tbsp corn starch

1 Tbsp sesame oil

1 tsp grated fresh ginger

1 tsp grated garlic

¼ tsp black pepper

Set aside while you prep the rest.

Step 2: Sear the Chicken

Cut 1 lb chicken breast into ¾-inch pieces. Season lightly with black pepper.

Heat 1 Tbsp cooking oil in a large skillet or wok over medium-high heat.

Add chicken in a single layer and let it sear undisturbed for 1 minute.

Stir fry for about 5 more minutes until golden and cooked through.

Remove from the pan and cover to keep warm.

Step 3: Stir Fry the Vegetables

In the same skillet, add the remaining 1 Tbsp oil.

Add 1 lb broccoli florets, 1 small sliced yellow onion, and ½ lb thick-sliced mushrooms.

Stir fry for 3–4 minutes, until mushrooms soften and broccoli is crisp-tender.

Reduce heat to medium-low.

Step 4: Add Sauce and Finish

Give the sauce a quick stir (corn starch may settle), then pour it over the veggies.

Simmer for 3–4 minutes until thickened and aromatic.

Add a splash of water if it becomes too thick.

Return the chicken to the skillet and stir for another 30 seconds until heated through.

Adjust seasoning with more soy sauce if needed.

What to Serve With Chicken and Broccoli Stir Fry

Steamed jasmine or basmati rice – A classic base

Brown rice or cauliflower rice – Healthier options

Ramen or rice noodles – For a lo mein-style twist

Asian cucumber salad – Refreshing and crunchy side

Spring rolls or dumplings – For a full takeout-style meal

Variations & Substitutions

Swap chicken for shrimp or beef – Adjust cooking time as needed

Use bell peppers or snap peas – Great veggie additions

Make it spicy – Add chili garlic sauce or red pepper flakes

Gluten-free option – Use Tamari instead of soy sauce

Vegan version – Replace chicken with tofu or tempeh

Storage & Reheating Tips

Fridge – Store leftovers in an airtight container for up to 3 days

Freezer – Not ideal due to texture changes, but possible for up to 1 month

Reheat – In a skillet with a splash of broth or water, or microwave in short bursts

Meal prep tip – Store rice and stir fry separately for best results

FAQs

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and work well here—just trim excess fat.

Is this recipe gluten-free?
Use Tamari or gluten-free soy sauce to make it gluten-free.

Can I make the sauce in advance?
Absolutely—mix it up to 3 days ahead and store in the fridge.

Is this dish spicy?
Not at all. It’s mild, but you can add heat with chili oil or sriracha.

How do I keep the broccoli crisp-tender?
Don’t overcook—3 to 4 minutes on high heat is usually perfect.

Can I double the recipe?
Yes, just cook the chicken in two batches so it sears properly.

Final Thoughts

This Chicken and Broccoli Stir Fry is fast, flavorful, and full of texture.

Whether you’re new to stir fry or a weeknight dinner pro, this recipe delivers restaurant-quality flavor with fresh, simple ingredients—all in just one pan.

It’s a healthy takeout-style dish that’s sure to become part of your regular dinner rotation.