Chicken and Broccoli Stir Fry is a cornerstone of quick and healthy cooking, a vibrant one-pan meal that delivers restaurant-quality flavor in the comfort of your own kitchen. This recipe masterfully balances tender, lightly crispy chicken and crisp-tender broccoli in a glossy, savory-sweet sauce that is far superior to any takeout version. The sauce is the true hero—a harmonious blend of low-sodium soy sauce, aromatic ginger and garlic, a touch of honey for sweetness, and a hint of sriracha for a subtle kick, all thickened to a perfect, clingy consistency with cornstarch. It’s a dish that proves a wholesome, delicious dinner doesn’t require hours of effort, but rather a handful of fresh ingredients and a solid, reliable technique.
The secret to this stir-fry’s success lies in its methodical, high-heat cooking process. By coating the chicken in cornstarch and searing it in batches, you create a delicate, golden crust that locks in juices and provides a wonderful textural contrast to the sauce. The broccoli is quickly blanched-steamed directly in the pan with a splash of water, a technique that preserves its bright green color and satisfying crunch without the need for a separate pot. By building the dish in stages—chicken first, then vegetables, then sauce—you ensure each component is cooked to perfection before being reunited in the skillet for a final toss. Served over a bed of fluffy rice, this stir-fry is a complete, balanced, and endlessly customizable meal that will become a reliable favorite in your weekly dinner rotation.
Why You’ll Love This Recipe:
• Healthier Than Takeout: You control the ingredients, resulting in a dish that is lower in sodium and free of unnecessary additives.
• Quick and Efficient: Ready in about 30 minutes, making it perfect for a busy weeknight.
• Perfectly Balanced Sauce: The sauce strikes an ideal balance of savory, sweet, tangy, and spicy notes.
• Customizable: Easily adapt it with your favorite vegetables like bell peppers, snap peas, or carrots.
Ingredients:
For the Stir Fry Sauce:
- 1 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey or mirin
- 3 cloves garlic, minced
- 1 teaspoon sriracha or chili paste (adjust to taste)
- ½ teaspoon sesame oil
- 1 ½ teaspoons cornstarch
For the Chicken and Broccoli:
- 1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch bite-size pieces
- Kosher salt and fresh ground black pepper, to taste
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil (or other high-heat oil), divided
- 1 small yellow onion, cut into half-moon strips
- 1 lb. broccoli, cut into small florets
- Cooked white or brown rice, for serving
Instructions:
Step 1: Prepare the Sauce
• In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, rice vinegar, grated ginger, honey, minced garlic, sriracha, sesame oil, and 1 ½ teaspoons of cornstarch. Whisk until the cornstarch is fully dissolved. Set aside.
Step 2: Coat and Cook the Chicken
• Pat the chicken pieces dry with paper towels and season with salt and pepper. Place the 2 tablespoons of cornstarch in a large zip-top bag or a bowl. Add the chicken and toss until all pieces are lightly and evenly coated.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a clean plate.
Step 3: Cook the Vegetables
• Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced onion and cook for 1-2 minutes, stirring, until it begins to soften.
• Add the broccoli florets to the skillet with the onion. Cook for another 1-2 minutes, stirring frequently.
• Add 2 tablespoons of water to the skillet and immediately cover it with a lid or aluminum foil. Let the broccoli steam for 1-2 minutes, until it is bright green and crisp-tender. Transfer the vegetables to the plate with the chicken.
Step 4: Thicken the Sauce
• Give the reserved sauce a good whisk to recombine any settled cornstarch. Pour it into the hot skillet.
• Cook over medium heat, stirring constantly, until the sauce comes to a simmer and thickens into a glossy glaze, about 2-3 minutes.
Step 5: Combine and Serve
• Return the cooked chicken, onions, and broccoli to the skillet. Toss everything gently to coat evenly in the sauce and heat through, about 1-2 minutes.
• Remove from heat and serve immediately over cooked rice.
Tips:
• The Cornstarch Coating: This is the key to getting restaurant-style chicken with a slight crust that helps the sauce adhere. Don’t skip this step.
• High Heat is Key: Ensure your skillet is properly heated before adding the chicken and vegetables. This creates a good sear and prevents the ingredients from stewing in their own juices.
• Prep Everything in Advance: Stir-fries come together very quickly. Have all your ingredients chopped, measured, and within arm’s reach before you turn on the stove.
• Customize Your Veggies: Feel free to add other vegetables like sliced carrots (add with the onions), bell peppers, or snap peas (add with the broccoli).
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much. The microwave also works well.
• Freezing: This dish can be frozen, though the texture of the broccoli may become softer. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Chicken and Broccoli Stir Fry is a classic, reliable recipe that delivers on its promise of being fast, healthy, and packed with flavor. It’s a versatile foundation for countless delicious meals. Enjoy
