Better Than Takeout: Easy Chicken and Broccoli Stir Fry

It is 6pm. You are tired. Dinner needs to happen fast. Forget the delivery app. This Chicken and Broccoli Stir Fry is faster. It is healthier too. You deserve a restaurant-quality meal tonight. Let us get cooking.

This dish is a total weeknight hero. It is perfect for those busy back-to-school nights. You get tender chicken. You get crisp-tender broccoli. The sauce is pure gold. It is savory and sweet. Best of all? It is on your table in 25 minutes. No more waiting for the delivery guy.

Why This Recipe Is a Winner

This recipe hits every single craving. It is a healthy reset in a bowl. You get high protein. You get plenty of greens. The calories are low. The flavor is incredibly high. It is a win for your body. It is a win for your wallet. Stop spending money on greasy takeout.

Kids actually love this one. The sauce makes the broccoli taste amazing. It is a sneaky way to eat veggies. You can customize the heat easily. It stores like a dream for lunch. This will become your new favorite staple. You will wonder why you ever ordered out.

Simple Cooking Method

Stir-frying is all about speed. You want high heat. You want everything ready to go. We steam the broccoli first. This keeps it vibrant and crunchy. Then we sear the chicken. The sauce thickens in seconds. It is easier than you think. Even beginners can master this dish.

Ingredients You Will Need

Most of these are likely in your pantry. Use fresh ginger and garlic for the best punch.

• 1 lb boneless skinless chicken breast, sliced into thin strips
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon toasted sesame oil

Step-by-Step Directions

1. In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, and brown sugar to create the sauce base.
2. In a separate small cup, mix cornstarch and water to create a slurry.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
4. Add broccoli florets and 2 tablespoons of water, cover and steam for 2 minutes until bright green and tender-crisp; remove from pan.
5. Add remaining 1 tablespoon of oil to the pan and stir-fry chicken strips until browned and cooked through.
6. Add minced garlic and ginger to the chicken and sauté for 30 seconds until fragrant.
7. Pour the sauce base into the pan and bring to a simmer.
8. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
9. Return the broccoli to the pan and toss to coat everything evenly in the sauce.
10. Drizzle with sesame oil and serve immediately.

Best Ways to Enjoy It

Serve this hot over steamed jasmine rice. The rice soaks up the sauce perfectly. You can also use brown rice. For a low-carb option, try cauliflower rice. Add a sprinkle of sesame seeds. Top with sliced green onions. This makes the dish look beautiful. It adds a fresh crunch too.

Storage & Reheating

Leftovers are a total gift. Store them in an airtight container. They stay fresh for 4 days. This is ideal for meal prep. To reheat, use a skillet. Add a splash of water. This keeps the chicken juicy. You can use the microwave too. It is a perfect office lunch.

Recipe Tips for Best Results

• Cut your chicken into uniform strips.
• Dry the chicken before it hits the pan.
• Use a very hot pan for searing.
• Do not overcrowd the skillet or wok.
• Prep all ingredients before you start cooking.
• Freshly grated ginger makes a huge difference.
• Use low-sodium soy sauce to control salt.
• Steam the broccoli just until it is bright.

Ways to Switch It Up

• Add red pepper flakes for a spicy kick.
• Swap chicken for shrimp or thin steak.
• Toss in red bell peppers for color.
• Add cashews for a salty, buttery crunch.
• Use honey instead of brown sugar.

FAQs

Can I use frozen broccoli?

Yes, but thaw it first. Pat it dry very well. It might be softer than fresh. Fresh is always better for crunch.

What if I do not have a wok?

A large cast-iron skillet works great. Any large frying pan will do. Just ensure it gets ripping hot first.

Is this recipe gluten-free?

Not as written because of soy sauce. Use tamari or coconut aminos instead. Check your oyster sauce label too.

You are going to crush this dinner tonight! Tag me when you make it.

— Jasmine

Chicken and Broccoli Stir Fry

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breast, sliced into thin strips
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic , minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarc h
• 1 tablespoon wate r
• 1 teaspoon toasted sesame oil

Method

 

1. In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, and brown sugar to create the sauce base.
2. In a separate small cup, mix cornstarch and water to create a slurry.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
4. Add broccoli florets and 2 tablespoons of water, cover and steam for 2 minutes until bright green and tender-crisp; remove from pan.
5. Add remaining 1 tablespoon of oil to the pan and stir-fry chicken strips until browned and cooked through.
6. Add minced garlic and ginger to the chicken and sauté for 30 seconds until fragrant.
7. Pour the sauce base into the pan and bring to a simmer.
8. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
9. Return the broccoli to the pan and toss to coat everything evenly in the sauce.
10. Drizzle with sesame oil and serve immediately.