When it comes to fast, flavorful, and family-friendly dinners, few dishes beat Chicken and Broccoli Stir Fry. This classic combination of tender chicken and crisp-tender broccoli, coated in a savory garlic-ginger sauce, is a staple in Chinese-American cuisine — and for good reason.
With just one pan and under 30 minutes, you can make a healthier, tastier version of takeout at home. Serve it over steamed rice, noodles, or cauliflower rice for a satisfying, balanced meal that’s packed with protein, fiber, and big flavor.
Ingredients Overview: Fresh, Fast, and Flavorful
For the Stir Fry:
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Chicken Breast or Thighs: Boneless, skinless chicken breast is lean and cooks quickly. Thighs offer more flavor and stay juicy — use what you prefer.
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Broccoli Florets: A nutrient-rich veggie that holds up well to stir-frying and soaks up sauce beautifully.
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Garlic and Ginger: Classic stir-fry aromatics that create bold, warm flavor.
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Scallions (Green Onions): Add brightness and color.
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Oil (Neutral): Use avocado oil, canola oil, or grapeseed oil for high-heat cooking.
For the Sauce:
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Soy Sauce (Low Sodium): Base of the stir-fry sauce, bringing salt and umami.
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Oyster Sauce or Hoisin Sauce: Adds rich, slightly sweet complexity. Oyster sauce is more savory; hoisin is sweeter — both work.
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Cornstarch: Thickens the sauce for that glossy, restaurant-style finish.
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Chicken Broth or Water: Loosens the sauce and distributes flavor evenly.
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Rice Vinegar or Shaoxing Wine: Adds brightness and depth.
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Sesame Oil (Optional): Just a splash at the end adds nutty aroma.
Step-by-Step Instructions: From Prep to Plate in 30 Minutes
1. Prep the Chicken
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Thinly slice 1 lb boneless, skinless chicken breast or thighs into bite-sized strips.
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Toss with 1 tablespoon cornstarch, ½ tablespoon soy sauce, and a pinch of pepper. Let sit for 10 minutes while you prep the rest — this helps tenderize the meat and adds a light coating for browning.
2. Make the Stir Fry Sauce
In a small bowl, whisk together:
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3 tbsp low-sodium soy sauce
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2 tbsp oyster sauce (or hoisin)
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½ cup chicken broth or water
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1 tsp rice vinegar
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1 tsp cornstarch
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1 tsp sugar (optional)
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Optional: pinch of red pepper flakes for heat
Set aside.
3. Cook the Chicken
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
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Add chicken in a single layer. Cook for 4–5 minutes, flipping once, until golden and cooked through.
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Remove to a plate and set aside.
Tip: Avoid overcrowding — cook in two batches if needed.
4. Stir Fry the Broccoli
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Add another splash of oil to the same pan.
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Toss in 3 cups broccoli florets and a splash of water.
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Stir-fry for 3–4 minutes, just until crisp-tender.
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Add 2 cloves garlic (minced) and 1 tsp grated ginger. Stir 30 seconds until fragrant.
5. Combine and Sauce
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Return the chicken to the pan.
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Pour the sauce over everything and toss to coat.
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Simmer for 1–2 minutes, stirring frequently, until the sauce thickens and everything is well coated.
6. Finish and Serve
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Turn off heat and drizzle with ½ tsp sesame oil (optional).
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Sprinkle with chopped scallions or sesame seeds.
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Serve hot over steamed jasmine rice, brown rice, or noodles.
Tips, Variations & Substitutions
Pro Tips:
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Slice chicken thinly and evenly for quick, even cooking.
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Don’t overcook the broccoli — keep it vibrant and a little crisp.
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Whisk the sauce again before adding — the cornstarch can settle.
Variations:
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Add More Veggies: Bell peppers, snap peas, mushrooms, or baby corn are excellent stir-fry additions.
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Spicy Garlic Chicken: Add chili paste or sriracha to the sauce for heat.
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Lemon Chicken Broccoli: Add lemon zest and a splash of lemon juice at the end for a fresh twist.
Substitutions:
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Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
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Low-Carb: Serve with cauliflower rice or zucchini noodles.
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Vegan Version: Use tofu instead of chicken and hoisin instead of oyster sauce.
Serving Ideas & Occasions
This dish is incredibly versatile and works well for:
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Quick Weeknight Dinners
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Meal Prep (stays great in the fridge for 3–4 days)
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Family Meals — it’s picky-eater friendly
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Healthy Takeout Swaps — skip the delivery fee and control the ingredients
What to Serve With:
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Steamed rice or brown rice
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Rice noodles or lo mein
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Spicy cucumber salad
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Miso soup or egg drop soup
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Dumplings or spring rolls (for a takeout-style spread)
Nutritional & Health Notes
This stir fry is high in protein, rich in fiber, and can be tailored to fit nearly any dietary preference.
Health Highlights:
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Chicken: Lean protein source that helps keep you full.
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Broccoli: Rich in vitamin C, fiber, and antioxidants.
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Low in Sugar: Just a teaspoon of sweetener, or skip it entirely.
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Lower Sodium Options: Use low-sodium sauces and skip added salt.
Lightening Tips:
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Use chicken breast instead of thighs for leaner meat.
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Serve over cauliflower rice to cut carbs.
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Add more non-starchy veggies for extra volume without extra calories.
Frequently Asked Questions (FAQs)
1. Can I use frozen broccoli?
Yes. Thaw first and pat dry to prevent soggy stir-fry. Frozen broccoli won’t be as crisp, but it works in a pinch.
2. How do I meal prep this dish?
Cook fully and store in containers with rice or noodles. Keeps in the fridge up to 4 days. Reheat in the microwave or on the stove with a splash of water.
3. What’s the best pan to use?
A wok is ideal for quick stir-frying. If you don’t have one, a large nonstick or stainless steel skillet works great — just avoid overcrowding.
4. Can I use leftover chicken?
Yes. Add it during the final toss with the sauce and broccoli — just enough to warm through. Don’t overcook.
5. Can I double the sauce?
Yes! Many people love extra sauce. Just double the ingredients and simmer an extra minute to thicken fully.
6. Is this dish freezer-friendly?
Cooked stir fry can be frozen, but the texture of broccoli may soften more after reheating. Freeze in portions and thaw overnight before reheating.
7. Can I use chicken thighs instead?
Absolutely. They’re juicier and more flavorful than breasts. Just trim any excess fat before cooking.