Chicken and Broccoli Stir Fry

Ready in 30 minutes or less, this Chinese Chicken and Broccoli Stir Fry recipe is an easy meal that’s packed with protein and veggies!

Course Chicken, Dinner, Lunch, Main Course, Main Dish, Meal Prep, Take Out

Cuisine Asian, Chinese, Dinner, Family Meal, Fast Food, Healthy, Lunch, Meal Prep, Restaurant-Style, Takeout, Weeknight Meal

Keyword Chicken and Broccoli

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 294kcal

Author Chrissie

Equipment

Ingredients

For the Chicken and Marinade:

1 pound chicken breast
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon rice vinegar
½ teaspoon powdered ginger optional
1 large head of broccoli about 4 cups of broccoli florets (or 4 cups frozen broccoli florets)

For Cooking the Chicken:

1 teaspoon sesame oil
1 tablespoon vegetable oil
1 inch knob of ginger or 1 teaspoon powdered ginger
2 cloves garlic or 1 teaspoon garlic powder

For the Stir Fry Sauce:

1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce optional
2 teaspoons brown sugar
3 cloves garlic minced
1 tablespoon cornstarch
3 tablespoons water

US Customary - Metric

Instructions

Cut the chicken into 1 inch cubes and add to a bowl. Over the chicken add soy sauce, rice vinegar, cornstarch and ginger . Mix well and set to the side.
Wash and chop your broccoli in bite sized florets. Set aside.
Heat a large skillet or wok over medium-high heat and add the sesame oil and vegetable oil. When the oil is hot, add in the garlic and minced ginger. Add the chicken so the bottom of the pan is covered but not overcrowded. You may have to cook it in two batches.
When the chicken is browned on all sides and cooked through, remove it to a plate and repeat with the remaining chicken.
Measure out the sauce ingredients, mix them and set aside.
Add the broccoli florets to the hot skillet and stir fry for a few minutes. Make sure the broccoli stays vibrant in colour and maintains some crispy texture.
Add the chicken (with the juices on the plate) back in and mix together. Add the sauce ingredients to the pan and mix them well until you get a nice, velvety sauce that thickens slightly.
Serve over rice or noodles.

Notes

Recipe Substitutions

For this chicken and broccoli recipe you can use chicken tenders, chicken breast or even boneless skinless chicken thighs. Feel free to use any vegetables you like if you don't have broccoli on hand.

Storage Instructions

This chicken and broccoli keeps well in an airtight container in the fridge for up to 3 days.

Freezer Instructions

Although we don't recommend freezing this chicken and broccoli after cooking (for best results), it is possible to freeze it in an airtight container for up to 3 months.

Nutrition