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
Pro Tips:
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.
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.
