Why You’ll Love This Chicken and Broccoli Stir Fry
- It’s unbelievably fast. From start to finish, you’re looking at about 30 minutes, and most of that is passive prep time. It’s the perfect solution for a hectic weeknight when takeout is tempting, but a homemade meal feels so much better.
- The texture is absolutely spot-on. We take a quick extra step with the broccoli to ensure it’s crisp-tender and vibrant green, not mushy or dull. Paired with juicy, golden-brown pieces of chicken, every single bite is a delight.
- The sauce is a flavor bomb. It’s a simple mix of pantry staples, but the combination of salty soy sauce, a touch of sweetness, and the rich umami from oyster sauce creates a complex, restaurant-quality glaze that clings to every ingredient.
- It’s endlessly adaptable. Have some bell peppers or snap peas lurking in the fridge? Toss them in! Want to make it spicier? A spoonful of chili-garlic paste will do the trick. This recipe is a fantastic template for cleaning out the vegetable drawer.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large head broccoli, cut into small florets (about 4-5 cups)
- 2 tbsp neutral oil (like avocado or canola), divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml low-sodium soy sauce
- 2 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 60 ml chicken or vegetable broth
- 1 tsp cornstarch
- 1 tsp sesame oil
- Toasted sesame seeds and sliced green onions for garnish
Tools: A large wok or a very large, heavy-bottomed skillet (a 12-inch cast-iron skillet is perfect), a pot for blanching, a small whisk or fork for the sauce.
The quality of your sauce ingredients really makes a difference here—a good oyster sauce adds a deep, savory umami that’s hard to replicate. And don’t skip the fresh garlic and ginger; their aromatic punch is the soul of this dish.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Cut everything uniformly. This is stir-fry rule number one. Cutting your chicken and broccoli into similar-sized pieces ensures everything cooks at the same rate, so you don’t end up with overcooked chicken and raw broccoli.
- Why blanch the broccoli? You might be tempted to just throw it in the wok raw, but a quick 60-second dip in boiling water (blanching) does two things: it brightens the color beautifully and jump-starts the cooking, meaning it spends less time in the wok and stays perfectly crisp.
- Have your “mise en place” ready. This is just a fancy way of saying have all your ingredients prepped, measured, and within arm’s reach. Stir-frying happens fast, and there’s no time to mince garlic while your chicken is cooking. A little organization goes a very long way.
- Don’t crowd the pan. If you add too much chicken at once, it will steam instead of sear. We cook it in two batches to guarantee each piece gets a gorgeous, golden-brown crust, which equals more flavor in the final dish.
How to Make Chicken and Broccoli Stir Fry
Step 1: Prep and Blanch the Broccoli. Bring a medium pot of salted water to a rolling boil. While you wait, cut your broccoli into small, bite-sized florets. Once the water is boiling, add the broccoli and cook for exactly 60 seconds. You’ll notice the color instantly become more vibrant. Immediately drain it and plunge the florets into a bowl of ice water to stop the cooking process. This is called “shocking” and it locks in that beautiful green color and crisp texture. Drain again and set aside.
Step 2: Make the Magic Sauce. In a small bowl or a liquid measuring cup, whisk together the soy sauce, oyster sauce, honey, rice vinegar, broth, and cornstarch until the cornstarch is completely dissolved. This is your one-and-done sauce, and the cornstarch is the key to getting it nice and glossy later. Set this bowl right next to your stove.
Step 3: Sear the Chicken. Pat your chicken pieces completely dry with paper towels—this is crucial for browning! Heat 1 tablespoon of neutral oil in your wok or skillet over medium-high heat until it shimmers. Add half of the chicken, spreading it out in a single layer. Let it cook undisturbed for 1-2 minutes to get a good sear, then stir and cook until just cooked through, about 3-4 minutes total. Transfer this first batch to a clean plate. Add the remaining 1 tablespoon of oil to the wok and repeat with the second batch of chicken. Transfer all the chicken to the plate.
Step 4: Sauté the Aromatics. There should be a little oil left in the wok. If it’s dry, add just a teaspoon more. Reduce the heat to medium and add the minced garlic and grated ginger. Stir constantly for about 30 seconds until incredibly fragrant—be careful not to let it burn, or it will turn bitter. The aroma at this stage is just… heavenly.
Step 5: Bring It All Together. Give your sauce mixture another quick whisk (the cornstarch tends to settle) and pour it into the wok. It will bubble and thicken almost immediately. Once it’s glossy and simmering, add the cooked chicken and any accumulated juices back into the wok, along with the blanched broccoli. Toss everything together vigorously to coat every single piece in that glorious sauce. Let it heat through for another minute or two.
Step 6: The Final Touch. Turn off the heat. Drizzle the sesame oil over the stir fry and give it one final toss. The sesame oil isn’t for cooking; it’s a finishing oil that adds a wonderful, nutty fragrance. Taste it—you might find it perfect, or you might want an extra splash of soy sauce. Trust your palate!
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, fluffy base that soaks up the delicious sauce perfectly. It’s a non-negotiable for me.
- Quick-Pickled Cucumbers — A simple side of thinly sliced cucumbers in a mix of rice vinegar, sugar, and salt provides a bright, acidic crunch that cuts through the richness of the stir fry beautifully.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer are fantastic at cleansing the palate between bites of this savory dish.
- Jasmine Green Tea — A warm, floral cup of tea is a soothing and traditional accompaniment that complements the Asian flavors without overpowering them.
Something Sweet
- Mango with Sticky Rice — If you want to go all out, the sweet, creamy mango and coconut-infused sticky rice is a legendary pairing for a reason.
- A Scoop of Lychee Sorbet — For a lighter finish, the delicate, floral sweetness of lychee sorbet is incredibly refreshing and feels like a perfect, clean ending.
Top Mistakes to Avoid
- Mistake: Adding raw broccoli directly to the wok. It takes much longer to cook than the chicken, leading to either overcooked meat or undercooked, tough broccoli. The blanching step is your secret weapon for perfect texture.
- Mistake: Using wet chicken. If you don’t pat the chicken pieces dry, they will steam and stew in the pan instead of developing that beautiful, flavorful sear. Dry surfaces equal brown, tasty surfaces.
- Mistake: Dumping the sauce in without whisking the cornstarch. If the cornstarch isn’t fully dissolved, you’ll get unpleasant gloopy bits in your sauce instead of a smooth, velvety glaze. A quick whisk is all it takes.
- Mistake: Overcrowding the pan. I’ve messed this up before too… it’s so tempting to just add it all at once! But crowding drops the pan temperature dramatically, and you lose all chance of a good sear. Patience with two batches is key.
Expert Tips
- Tip: Velvet your chicken for restaurant-level tenderness. For an even more tender texture, marinate your raw chicken pieces in 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of baking soda for 15-20 minutes before cooking. Rinse it off and pat dry before searing. It’s a game-changer.
- Tip: Add a pinch of red pepper flakes with the aromatics. If you like a little heat, toasting the pepper flakes with the garlic and ginger will bloom their flavor and distribute a gentle warmth throughout the entire dish.
- Tip: Don’t skip the ice bath for the broccoli. This step might seem fussy, but it’s what keeps the broccoli from carrying over-cooking with its residual heat. It ensures that perfect, snappy texture we’re after.
- Tip: Let the sauce bubble. Once you add the sauce mixture to the wok, let it come to a full simmer for at least 30 seconds. This cooks out the raw flour taste from the cornstarch and allows it to reach its full thickening potential.
FAQs
Can I use frozen broccoli?
You can, but the texture will be softer. There’s no need to blanch frozen broccoli—just thaw it completely and pat it very dry with paper towels to remove excess moisture. If you add it while it’s still wet, it will make your stir fry soupy. Honestly, fresh is best for this recipe, but frozen works in a pinch!
What can I use instead of oyster sauce?
Oyster sauce provides a unique savory-sweet depth. For a vegetarian version, use vegetarian “stir-fry” sauce or mushroom stir-fry sauce. As a substitute, you could use hoisin sauce, but note that hoisin is sweeter and thicker, so you might want to reduce the honey slightly and add a splash more broth to thin it out.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over medium heat with a tiny splash of water or broth to loosen the sauce. The microwave can work, but it tends to make the broccoli mushy. The stovetop is definitely preferred.
Can I make this dish ahead of time?
You can do all the prep ahead! Cut the chicken and broccoli, make the sauce, and mince the garlic/ginger. Store them separately in the fridge for up to 24 hours. When you’re ready to eat, the cooking process will be super speedy since everything is prepped.
My sauce didn’t thicken. What happened?
The most common reason is that the cornstarch wasn’t fully dissolved in the liquid before adding it to the hot wok, or the wok wasn’t hot enough. Always whisk your sauce thoroughly right before pouring it in. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering stir-fry—it should thicken up in no time.
