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Easy Chicken Broccoli Stir Fry - A Fast, Flavorful Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 4 cups broccoli florets (about 1 large head), cut into bite-size pieces
  • 2 tablespoons neutral oil (canola, avocado, or vegetable), divided
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger in a pinch)
  • 2 green onions, sliced (white and green parts separated)
  • 1/4 cup low-sodium soy sauce (use tamari or coconut aminos for gluten-free)
  • 2 tablespoons oyster sauce (optional but adds great depth)
  • 1 tablespoon hoisin sauce (optional for a hint of sweetness)
  • 1 tablespoon rice vinegar (or mild white vinegar)
  • 1 tablespoon honey or brown sugar
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • Black pepper, to taste
  • Steamed jasmine rice, brown rice, or noodles
  • Toasted sesame seeds
  • Extra sliced green onions

Method
 

  1. Slice the chicken thin. Cut the chicken breasts into thin strips, about 1/4 inch thick, against the grain. Thinner slices cook quickly and stay tender.
  2. Mix the marinade and sauce base. In a bowl, whisk soy sauce, oyster sauce, hoisin, rice vinegar, honey, chicken broth, cornstarch, sesame oil, red pepper flakes, and a pinch of black pepper. Set aside 2 tablespoons of this mixture to toss with the chicken; the rest will be your stir fry sauce.
  3. Marinate the chicken briefly. Toss the sliced chicken with the 2 tablespoons of sauce you set aside. Let it sit for 10 minutes while you prep the vegetables. This quick marinade seasons and helps the chicken stay moist.
  4. Prep the vegetables. Cut the broccoli into small florets. Mince the garlic and ginger. Slice the green onions, keeping white and green parts separate. Have everything near the stove—stir fry moves fast.
  5. Blanch or steam the broccoli (optional but recommended). To keep broccoli crisp-tender, microwave with a splash of water for 1–2 minutes or blanch in boiling water for 30–45 seconds, then drain well. This shortens stir-fry time and keeps color bright.
  6. Heat the pan. Set a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat.
  7. Cook the chicken in batches. Add half the chicken in an even layer. Let it sear undisturbed for 1 minute, then stir-fry until just cooked through, 2–3 minutes more. Transfer to a plate. Repeat with remaining chicken, adding a little more oil if needed. Do not overcrowd or it will steam.
  8. Sauté aromatics. Add the remaining 1 tablespoon oil to the empty pan. Add garlic, ginger, and the white parts of the green onions. Stir for 20–30 seconds until fragrant. Don’t let them brown.
  9. Add broccoli. Toss in the broccoli and stir-fry for 1–2 minutes. If you didn’t pre-cook it, cook a bit longer and add a tablespoon of water to help it steam.
  10. Return chicken and add sauce. Add the chicken back to the pan. Give the sauce a quick whisk (cornstarch settles), then pour it in. Stir constantly for 1–2 minutes until the sauce turns glossy and thick and coats everything.
  11. Finish and serve. Taste and adjust—more soy for salt, a splash of vinegar for brightness, or a pinch of sugar for balance. Sprinkle with the green onion tops and sesame seeds. Serve hot over rice or noodles.