This Chicken and Broccoli Stir Fry is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
About This Recipe
Here's something that revolutionized my stir fry game: broccoli's cell walls contain pectin that breaks down at exactly 183°F, but the starches don't fully gelatinize until 185°F. This two-degree window is why perfectly cooked broccoli has that ideal tender-crisp bite. When you add cold broccoli to a screaming hot wok, the rapid temperature shock causes the outer cells to soften while the inner structure stays firm. But here's the kicker — broccoli also releases sulfur compounds when overcooked that create that funky cabbage smell we all hate. The secret is hitting that sweet spot where the pectin softens but those sulfur compounds stay locked in. I learned this after countless batches of mushy, smelly broccoli in my early days. Now I blanch my broccoli for exactly 90 seconds before stir-frying, which pre-softens the pectin so I can achieve perfect texture without overcooking in the wok.
Ingredients for Chicken and Broccoli Stir Fry
- Chicken and Broccoli:
- 1.5 lbs chicken thighs or breast, (boneless skinless), cut into bite size pieces
- 2 tablespoon cooking oil, divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- 8 oz. baby Bella mushrooms, thickly sliced
- Stir Fry Sauce Ingredients:
- ⅔ cup low sodium chicken broth
- 3 tablespoon low sodium soy sauce, or added to taste
- 2 tablespoon light brown sugar, packed
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, peeled and grated (lightly packed)
- 2 garlic cloves, minced or pressed
- Freshly ground black pepper to taste
- A pinch of kosher salt or ¼ tsp
How to Make Chicken and Broccoli Stir Fry
- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and cornstarch. Set sauce aside.
- Cut chicken into small bite-sized pieces (no more than ¾” thick) and season lightly with salt and pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 6 - 8 minutes or until golden brown just cooked through then remove to a plate.
- In the same skillet, add another 1 tablespoon oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened . To thin the sauce, add water a tablespoon at a time.
- Return chicken to the pan and stir for another 60 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot white rice.
- I hope you enjoy this easy and tasty chicken and broccoli stir fry recipe. Let me know in the comments on Youtube if you try it out and how it turns out for you. Happy cooking!
- Tips for making the perfect Chicken and Broccoli Stir Fry:
- Use a large, heavy skillet or wok. This will allow you to cook the chicken and vegetables evenly and quickly. A heavy skillet will also help to prevent burning or sticking.
- Cut the chicken into small, bite-sized pieces. This will help the chicken to cook quickly and evenly. It's important to not overcrowd the pan when cooking the chicken to ensure that it gets a good sear and doesn't steam.
- Season the chicken lightly with salt and pepper. This will help to enhance the flavor of the chicken and add some extra seasoning to the dish.
- Cook the vegetables until they are crisp-tender. Overcooking the vegetables can cause them to become mushy and lose their nutritional value.
- Don't be afraid to add more soy sauce or other seasonings to taste. Everyone's taste buds are different, so feel free to adjust the seasonings to your liking.
- Serve the chicken and broccoli stir fry over hot white rice. The rice will help to absorb the delicious sauce and make for a filling and satisfying meal.
- With these tips in mind, you'll be able to create a perfect chicken and broccoli stir fry every time. Enjoy!
What to Serve With Chicken and Broccoli Stir Fry
Jasmine rice is my go-to base for this stir fry because those fluffy, separate grains soak up every drop of that savory sauce without getting mushy. The mild, slightly floral taste lets the garlic and soy flavors really shine through while giving you that satisfying, filling foundation every good stir fry needs.
For something with more personality, try my Coconut Rice – the subtle sweetness plays beautifully against the umami-rich chicken and crispy broccoli. That creamy coconut flavor adds richness without overwhelming the dish, and honestly, it reminds me of the rice my abuela would make to balance out stronger flavors.
Crispy chow mein noodles bring serious texture contrast that transforms this into something special. Those golden, crunchy noodles give you that satisfying bite while soaking up just enough sauce, creating layers of texture that make every forkful interesting and keep you coming back for more.
Frequently Asked Questions
1. What cut of chicken is best for stir-fry?
Boneless, skinless chicken breast or thigh sliced thin against the grain. Thighs stay juicier but breast gives a leaner result. Slice no thicker than ¼ inch for fast cooking.
2. How do I make stir-fry sauce from scratch?
Soy sauce, oyster sauce, sesame oil, garlic, ginger, and a cornstarch slurry for thickening. Mix these together before you start cooking — stir-fry moves fast and there is no time to measure.
3. Why is high heat important for stir-fry?
High heat sears the chicken and vegetables quickly, creating caramelization (wok hei) while keeping vegetables crisp-tender. Low heat steams everything into a soggy mess.
4. How do I keep the broccoli crisp and green?
Cook the broccoli separately from the chicken for just 2-3 minutes until bright green and slightly tender. Add it back at the very end so it stays crisp and does not overcook.
5. Should I marinate the chicken first?
A quick 15-minute marinade in soy sauce, cornstarch, and sesame oil tenderizes the chicken and helps it sear better. The cornstarch coating (velveting) is a Chinese restaurant technique.
6. What is the velveting technique?
Coating sliced chicken in cornstarch, egg white, and a splash of soy sauce before cooking. This creates a silky, tender coating that seals in moisture — the secret to restaurant-quality stir-fry.
7. What order should I cook the ingredients?
Cook chicken first and remove. Stir-fry broccoli next and remove. Build the sauce in the empty wok, then return everything and toss together. This prevents overcooking any single ingredient.
8. Can I add other vegetables?
Snow peas, bell peppers, mushrooms, water chestnuts, baby corn, and carrots are all excellent additions. Cut everything the same size for even cooking.
9. What should I serve chicken and broccoli stir-fry with?
Steamed white or brown rice is the classic pairing. Lo mein noodles, fried rice, or cauliflower rice for a lower-carb option all work well.
10. Can I meal prep stir-fry?
The chicken and sauce store well for 3-4 days. Cook the broccoli fresh when reheating for the best texture — pre-cooked broccoli becomes mushy in the microwave.
Chicken and Broccoli Stir Fry Video
Chicken and Broccoli Stir Fry
Ingredients
Method
- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and cornstarch. Set sauce aside.
- Cut chicken into small bite-sized pieces (no more than ¾” thick) and season lightly with salt and pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 6 - 8 minutes or until golden brown just cooked through then remove to a plate.
- In the same skillet, add another 1 tablespoon oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened . To thin the sauce, add water a tablespoon at a time.
- Return chicken to the pan and stir for another 60 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot white rice.
- I hope you enjoy this easy and tasty chicken and broccoli stir fry recipe. Let me know in the comments on Youtube if you try it out and how it turns out for you. Happy cooking!
- Tips for making the perfect Chicken and Broccoli Stir Fry:
- Use a large, heavy skillet or wok. This will allow you to cook the chicken and vegetables evenly and quickly. A heavy skillet will also help to prevent burning or sticking.
- Cut the chicken into small, bite-sized pieces. This will help the chicken to cook quickly and evenly. It's important to not overcrowd the pan when cooking the chicken to ensure that it gets a good sear and doesn't steam.
- Season the chicken lightly with salt and pepper. This will help to enhance the flavor of the chicken and add some extra seasoning to the dish.
- Cook the vegetables until they are crisp-tender. Overcooking the vegetables can cause them to become mushy and lose their nutritional value.
- Don't be afraid to add more soy sauce or other seasonings to taste. Everyone's taste buds are different, so feel free to adjust the seasonings to your liking.
- Serve the chicken and broccoli stir fry over hot white rice. The rice will help to absorb the delicious sauce and make for a filling and satisfying meal.
- With these tips in mind, you'll be able to create a perfect chicken and broccoli stir fry every time. Enjoy!
Nutrition
Notes
Choose broccoli crowns with tight, dark green florets and firm stems — loose or yellowing florets have already started breaking down their cell walls, meaning they'll turn mushy the second they hit heat. Cut your chicken against the grain into uniform ¼-inch strips, then velvet it in cornstarch and oil for 15 minutes — this creates a protective coating that keeps the meat silky and prevents it from seizing up in the high heat. After years of soggy stir fries, I learned to cook components separately and combine at the very end — the residual heat finishes everything perfectly without overcooking the delicate vegetables or making the sauce watery. Use the highest heat your stove can produce and never move ingredients around for the first 60 seconds — this creates the wok hei (breath of the wok) that gives authentic stir fry its signature smoky depth and prevents steaming.
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