Easy Chicken & Broccoli Stir-Fry

This easy chicken and broccoli stir-fry is the perfect weeknight dinner when you want something quick, healthy, and full of flavor. Juicy chicken pieces and crisp-tender broccoli bathed in a savory sweet sauce come together in under 30 minutes using just one pan. It’s a great way to get a simple homemade meal on the table without the fuss of takeout.

I first made this on a hectic weeknight when I had minimal time and it instantly became a family favorite. Now it’s a staple whenever I want a fast but satisfying meal that everyone enjoys.

Ingredients

• Boneless chicken breast or thighs: Thinly sliced to cook quickly and stay tender
• Broccoli florets: For a fresh, bright crunch; choose vibrant green heads without browning
• Olive oil or sesame oil: For searing and adding a subtle nutty aroma; sesame oil adds more depth but olive oil works well too
• Garlic: Minced for fragrant pungency that forms the flavor base
• Ground ginger or freshly minced ginger: To add warmth and slight zest
• Low-sodium soy sauce: To keep saltiness balanced and not overpowering
• Oyster sauce: Optional but recommended for umami richness; use if you want an authentic taste
• Cornstarch mixed with water: Creates a slurry to thicken the sauce beautifully without lumps
• Honey or brown sugar: For just enough sweetness to balance the savory notes
• Salt and pepper: To taste for seasoning your chicken and veggies
• Cooked rice or noodles: To serve as a comforting base for soaking up the sauce
• Optional toasted sesame seeds and sliced green onions: Bring an appealing crunch and fresh finish

Instructions

Prep the Chicken and Veggies:

Slice the chicken thinly against the grain so it cooks evenly and stays juicy. Cut broccoli into bite-size florets for quick steaming and easy eating.

Sear the Chicken:

Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper. Spread it out in a single layer and cook for about four to six minutes, stirring occasionally, until it turns golden brown and is cooked through. Remove the chicken from the pan and set aside to keep it tender.

Cook the Broccoli:

Add the remaining tablespoon of oil to the pan. Toss in the broccoli and stir for about 30 seconds to coat it in oil. Pour two to three tablespoons of water into the pan and cover it with a lid to steam the broccoli for three to four minutes until it becomes crisp but tender. Remove the lid and let any excess moisture evaporate so the stir-fry doesn’t get watery.

Sauté the Aromatics:

Push the broccoli aside to create space in the center of the pan. Add the minced garlic and ginger and sauté for 30 to 60 seconds, stirring constantly until the aroma releases and spices bloom but not so long that they burn.

Combine Chicken and Broccoli:

Return the cooked chicken along with its juices back into the pan. Stir everything well to combine the flavors.

Add the Sauce:

In a small bowl, whisk together the soy sauce, oyster sauce, honey, and cornstarch slurry. Pour this sauce mixture evenly over the chicken and broccoli in the pan. Stir constantly for one to two minutes while the sauce thickens and becomes glossy, coating every piece perfectly.

Serve:

Spoon the stir-fry over steamed rice or your favorite noodles. Sprinkle with toasted sesame seeds and sliced green onions if you like an extra pop of texture and flavor.

For me, this dish brings back fond memories of busy weeknights when my kids would eagerly ask for seconds. There’s something so comforting about that warm garlicky ginger flavor pairing with tender chicken that feels like a big hug in a bowl.

Storage Tips

Store leftover stir-fry in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to preserve texture rather than microwaving, which can wilt the broccoli.

Ingredient Substitutions

If you don’t have oyster sauce use hoisin sauce or extra soy sauce with a dash of fish sauce for a similar depth. You can swap chicken thighs for breast for less fat but thighs stay juicier. Fresh ginger adds more punch than ground but both work well.

Serving Suggestions

Serve with fluffy jasmine rice, brown rice for a healthier option, or thick wheat noodles for a comforting twist. Top with chopped peanuts or cashews for crunch or a squeeze of lime for brightness.

This stir-fry balances speed, flavor, and nutrition perfectly for weeknight dinners. With simple ingredients and straightforward steps, it’s a reliable favorite that never fails to impress.

FAQs about Recipes

→ What type of chicken works best?

Boneless chicken breast or thighs, thinly sliced, both work well to absorb flavors and cook quickly.

→ Can I substitute broccoli with other vegetables?

Yes, crisp vegetables like snap peas, bell peppers, or green beans make excellent alternatives or additions.

→ How do I get the sauce to thicken properly?

Mix cornstarch with water to create a slurry and add it while stirring until the sauce coats the ingredients thickly.

→ Is sesame oil necessary for the flavor?

Sesame oil adds a toasty, nutty aroma, but olive oil can be used as a milder substitute.

→ What are good serving suggestions?

This dish pairs perfectly with steamed rice or noodles and can be garnished with toasted sesame seeds or sliced green onions for extra flavor.