This Chicken and Broccoli stir-fry is quick to make and full of good flavor. It’s a healthy meal that comes together in just a few minutes, perfect for busy days. With tender chicken, fresh broccoli, and a tasty sauce, it’s easy to prepare and enjoy.
Why You’ll Love This Chicken and Broccoli Recipe
This recipe stands out because it’s fast, fresh, and full of flavor. You don’t have to be a pro chef to pull it off — just a few basic steps, and you’ll have a wholesome meal ready in under 15 minutes. The chicken stays juicy, while the broccoli keeps a nice crisp bite. The stir-fry sauce blends tangy, sweet, and savory notes, creating a perfect balance that makes every bite exciting. Plus, it’s easy to adjust the ingredients to suit your taste or dietary needs.
Ingredients for Chicken and Broccoli Stir-Fry
Here’s everything you’ll need to make this tasty dish:
Stir-Fry Ingredients:
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 bunch broccoli, chopped into small florets, discard the stems
- 1 teaspoon toasted sesame oil
- Optional toppings: sliced green onions, toasted sesame seeds
Stir-Fry Sauce Ingredients:
- 2/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
How to Make Chicken and Broccoli Stir-Fry
Start by heating 1 tablespoon of olive oil in a large sauté pan or skillet over medium-high heat. Add the chicken pieces, then sprinkle with salt and pepper. Cook the chicken for about 5 minutes, stirring occasionally, until the pieces turn golden brown and are almost cooked through.
While the chicken cooks, mix the sauce. Combine water, soy sauce, rice vinegar, cornstarch, honey, minced garlic, and ground ginger in a small bowl. Whisk well until everything is smoothly blended and no lumps remain.
Once the chicken is browned, add the remaining 1 tablespoon of olive oil to the pan, then toss in the broccoli florets. Stir everything together and cook for about 3 more minutes. The broccoli should turn a bright green and remain slightly crisp.
Next, pour the sauce over the chicken and broccoli. Stir quickly and cook for another minute until the sauce thickens and coats everything evenly. Remove the pan from heat, then drizzle in the toasted sesame oil. Give it one last stir to mix all the flavors well.
Your stir-fry is now ready! For an extra touch, sprinkle sliced green onions and toasted sesame seeds on top before serving.
How to Serve Chicken and Broccoli Stir-Fry
Serve this vibrant stir-fry hot straight from the pan for the best taste and texture. It pairs wonderfully with steamed white or brown rice, which soaks up the delicious sauce. You can also enjoy it alongside noodles or even cauliflower rice if you want a low-carb option.
If you’re planning a quick lunch or dinner, this dish works great on its own or with a simple side salad for a balanced meal. For a heartier option, add some cooked quinoa or toss in extra veggies like bell peppers or snap peas before adding the sauce.
Expert Tips for Perfect Chicken and Broccoli Stir-Fry
To get the most from your stir-fry, start with evenly cut chicken pieces to ensure they cook at the same rate. Avoid overcrowding the pan; if you need to, cook the chicken in batches to keep it from steaming instead of browning.
Make sure to keep the broccoli florets bite-sized and trim off the thick stems, which can be tough. Cooking the broccoli just until it’s bright green and tender-crisp keeps it fresh and full of nutrients.
Don’t skip the step of whisking the sauce thoroughly. The cornstarch can clump easily if not mixed well, so give it a good stir before adding. Adding toasted sesame oil at the end gives a lovely nutty aroma — just a little goes a long way.
How to Store Chicken and Broccoli Stir-Fry
If you have leftovers, store them in an airtight container in the fridge. This dish stays fresh for up to 3 days and reheats well in the microwave or on the stovetop. When reheating, stir occasionally to prevent the sauce from sticking or drying out.
For longer storage, you can freeze the stir-fry. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind the texture of the broccoli may soften a bit after freezing, but the flavors will still be delicious.
Variations of Chicken and Broccoli Stir-Fry
You can easily switch things up with this recipe to keep it exciting. Swap chicken breasts for thighs if you want richer, juicier meat. Add other vegetables like sliced bell peppers, carrots, or snap peas to boost the color and nutrition.
To make it spicy, toss in a pinch of red pepper flakes or drizzle a bit of chili garlic sauce into the stir-fry sauce. For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
If you want a vegetarian twist, replace chicken with firm tofu or tempeh. Simply press and cube the tofu, then cook it until golden before adding the broccoli and sauce. This makes a satisfying plant-based meal that’s just as tasty.
Frequently Asked Questions About Chicken and Broccoli Stir-Fry
Can I use frozen broccoli instead of fresh?
Yes, but fresh broccoli tends to cook better and stay crisp. If using frozen, thaw and drain it well before cooking to avoid excess moisture.
How do I know when the chicken is fully cooked?
Chicken should be cooked until no longer pink inside and the juices run clear. Cooking for about 5 minutes over medium-high heat usually does the trick with bite-sized pieces.
Can I prepare the sauce ahead of time?
Absolutely. The sauce can be mixed and stored in the fridge for up to 3 days. Just give it a quick stir before using.
What can I serve with this stir-fry?
Steamed rice, noodles, or even cauliflower rice all work well. A simple side salad or some steamed dumplings can complement the meal nicely.
Is this recipe healthy?
Yes! It’s low in calories and packed with protein and fiber, making it a balanced and nutritious meal option.
Chicken and Broccoli Stir-Fry
Ingredients
- 2 tablespoons olive oil (divided)
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- to taste salt and pepper
- 1 bunch broccoli (chopped into small florets)
- 1 teaspoon toasted sesame oil
- 2/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- to taste sliced green onions (optional)
- to taste toasted sesame seeds (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for about 5 minutes until golden brown and almost cooked through.
- While the chicken cooks, mix the stir-fry sauce by combining water, soy sauce, rice vinegar, cornstarch, honey, minced garlic, and ground ginger in a small bowl. Whisk until smooth.
- Add the remaining 1 tablespoon of olive oil to the pan and toss in the broccoli florets. Stir-fry for about 3 minutes until bright green and slightly crisp.
- Pour the sauce over the chicken and broccoli. Stir quickly and cook for another minute until the sauce thickens and coats everything evenly. Remove from heat and drizzle with toasted sesame oil.
- Serve hot, garnished with sliced green onions and toasted sesame seeds if desired.
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