Why You’ll Love This Chicken and Broccoli Stir Fry

• It’s a true 20-minute meal. From the moment you pull out your cutting board to sliding a plate onto the table, this recipe is all about speed without sacrificing an ounce of flavor. It’s the perfect answer to those “what’s for dinner?” panic moments.
• The sauce is a magical balance. We’re talking savory from the soy sauce, a hint of sweetness, a touch of tang, and that beautiful glossy finish that clings to every single piece of chicken and broccoli. It’s seriously addictive.
• It’s endlessly adaptable. Have some bell peppers or snap peas lurking in the fridge? Toss them in! Want a bit of heat? A spoonful of chili paste will do the trick. This recipe is a fantastic template for whatever you have on hand.
• It feels like a healthy hug in a bowl. You’re getting lean protein and a generous serving of green veggies, all cooked in a way that feels light yet deeply satisfying. It’s the kind of meal that leaves you feeling good, not heavy.

Ingredients & Tools

• 450 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 large head of broccoli, cut into florets (about 4-5 cups)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp neutral oil (like avocado or canola), divided
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 tsp cornstarch
• 60 ml chicken broth or water
• 1 tbsp sesame seeds, for garnish (optional)
• 2 spring onions, sliced, for garnish

Tools: A large wok or a large, heavy-bottomed skillet (non-stick or cast-iron works great), a small bowl for the sauce, and a spatula or tongs.

The quality of your sauce ingredients really makes a difference here—a good soy sauce and that umami-packed oyster sauce are the backbone of the flavor. And don’t skip the fresh ginger and garlic; their aromatic punch is what separates a good stir fry from a great one.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Cut your chicken evenly. This is the secret to perfectly cooked meat. If your pieces are all different sizes, some will be dry and overcooked while others are still raw. Aim for uniform, bite-sized chunks.
• Don’t crowd the pan when cooking the chicken. If you dump all the chicken in at once, it will steam instead of sear. We want that nice golden-brown color, which means giving the pieces some space. You might need to cook in two batches.
• What’s the deal with oyster sauce? I know it might sound a bit unusual if you haven’t used it before, but it’s not overly fishy—it adds a deep, savory, rich umami flavor that is essential for an authentic-tasting stir fry sauce. You can find vegetarian versions made with mushrooms that are just as good!
• Prep everything before you fire up the wok. Stir frying is fast-paced. Once you start cooking, there’s no time to stop and mince garlic or mix your sauce. Have all your ingredients chopped, measured, and within arm’s reach—this is called ‘mise en place’ and it’s a game-changer.

How to Make Chicken and Broccoli Stir Fry

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The classic, no-fail pairing. The fluffy, slightly sticky rice is the perfect vehicle for soaking up every last drop of that delicious sauce.
• Cauliflower Rice — For a low-carb option, cauliflower rice works wonderfully. It provides a light, neutral base that lets the stir fry flavors shine.
• Quick-pickled Cucumbers — A side of thinly sliced cucumbers tossed with a little rice vinegar, sugar, and salt provides a bright, acidic crunch that cuts through the richness of the dish beautifully.

Drinks

• Earl Grey Iced Tea — The bergamot notes in the tea are a surprisingly fantastic match for the savory, gingery flavors of the stir fry. It’s refreshing and elegant.
• A Crisp Lager — The clean, carbonated finish of a light beer helps cleanse the palate between bites, making each mouthful taste as good as the first.
• Ginger Lemon Spritzer — Muddle some fresh ginger in a glass, add ice, lemon juice, and top with soda water. It’s a zesty, non-alcoholic option that echoes the ginger in the dish.

Something Sweet

• Mango Sorbet — The tropical sweetness and bright acidity of mango are a fantastic, light way to end the meal. It feels clean and refreshing.
• Fortune Cookies — For a bit of fun and tradition, you can’t go wrong. It’s the perfect little sweet crunch after a savory meal.
• Lychees in Syrup — Chilled lychees are delicate, floral, and not overly sweet. They’re a simple, elegant dessert that feels special without any effort.

Top Mistakes to Avoid

• Mistake: Using wet chicken. If you don’t pat the chicken dry, it will release too much water into the pan, preventing that crucial sear and essentially boiling in its own juices. We want browning, not steaming!
• Mistake: Adding the sauce ingredients separately. If you pour in the soy sauce, then the honey, then the cornstarch slurry, the flavors won’t meld properly and the cornstarch can clump. Pre-mixing the sauce is non-negotiable for a smooth, cohesive result.
• Mistake: Overcooking the broccoli. We’re going for crisp-tender, not soft and mushy. The quick stir-fry followed by a very short steam is the perfect technique. Remember, it will also heat up again when you add it back to the sauce.
• Mistake: Burning the garlic and ginger. They cook in literal seconds. If you add them at the same time as the chicken, they’ll be bitter and burnt by the time the chicken is done. Adding them at the end, just before the sauce, preserves their vibrant flavor.

Expert Tips

• Tip: Velvet your chicken for restaurant-quality tenderness. For an extra step that makes a huge difference, marinate your raw chicken pieces in 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of baking soda for 15-20 minutes before cooking. Rinse and pat dry. This Chinese technique called “velveting” creates an incredibly tender, silky texture.
• Tip: Toast your sesame seeds. If you’re using sesame seeds for garnish, toast them in a dry pan over medium heat for a few minutes until golden. It unlocks a much deeper, nuttier aroma that elevates the whole dish.
• Tip: Make it a freezer meal. You can freeze the raw, cut chicken in the sauce (without the cornstarch). Thaw in the fridge overnight, then mix the cornstarch with a little water and add it when you’re ready to cook. Dinner is halfway done!
• Tip: Use the broccoli stems! Don’t throw them away. Use a peeler to remove the tough outer layer, then slice the tender inner stem into coins or matchsticks. They add a wonderful crunch and reduce food waste.

FAQs

Can I use frozen broccoli?
You absolutely can, but the texture will be a bit softer. There’s no need to thaw it first—just add it straight from the freezer. You might need to increase the stir-frying time by a minute or two to cook off the excess moisture. Because frozen broccoli is often blanched before freezing, be careful not to overcook it into mush. It’s a fantastic pantry-saving shortcut!

How can I make this stir fry spicier?
Easy! Add a teaspoon of sriracha or chili-garlic paste to the sauce mixture. Alternatively, you can toss in a couple of dried red chilies when you’re cooking the garlic and ginger. For a fresh heat, garnish with sliced fresh red chilies or a drizzle of chili oil right at the end. Adjust the amount to your personal heat tolerance.

Is there a substitute for oyster sauce?
Yes! If you need a substitute, you can use hoisin sauce, though it’s sweeter and thicker, so you might want to reduce the honey slightly. For a vegetarian/vegan option, mushroom stir-fry sauce or even a additional tablespoon of soy sauce with a pinch of sugar can work in a pinch. The flavor profile will change, but it will still be delicious.

How long do leftovers last in the fridge?
Leftovers will keep well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or in a skillet over low heat, adding a tiny splash of water if the sauce seems too thick. I don’t recommend freezing leftovers as the broccoli can become very watery and soft upon thawing.

Can I use a different protein?
Of course! This recipe is very flexible. Thinly sliced beef (like sirloin or flank steak), large shrimp, or even firm tofu (pressed and cubed) are all excellent alternatives. Just adjust the cooking time accordingly—shrimp will cook in 2-3 minutes, and beef strips even faster. For tofu, pan-fry it until golden and crisp before proceeding.