Chicken and Broccoli Stir Fry a healthy and quick stir fry recipe featuring tender chicken, fresh broccoli, and a savory sauce that’s perfect for a weeknight dinner.
Why You’ll Love This Recipe
I love how easy and delicious this Chicken and Broccoli Stir Fry is! It’s a perfect balance of lean protein and vegetables, with a savory sauce that elevates the entire dish. It’s quick to prepare, making it ideal for busy nights when I want something healthy without spending a lot of time in the kitchen. The combination of ginger, garlic, and soy sauce gives it a depth of flavor that will keep me coming back for more. Plus, it’s versatile enough to pair with rice, noodles, or even quinoa, depending on what I’m in the mood for.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, thinly sliced
3 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon honey
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste
Cooked rice, for serving
Directions
I start by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Then, I add the sliced chicken to the skillet and cook it for 5-7 minutes, or until it’s fully cooked and lightly browned. Once done, I remove the chicken and set it aside.
In the same skillet, I add the remaining tablespoon of olive oil. I sauté the minced garlic and grated ginger for about 1-2 minutes until it becomes fragrant.
Next, I add the broccoli florets to the skillet and stir-fry them for about 4-5 minutes, or until they’re tender-crisp.
In a small bowl, I whisk together the soy sauce, honey, rice vinegar, and cornstarch (if I’m using it for thickening). I pour the sauce over the broccoli and stir everything to coat evenly.
Then, I return the cooked chicken to the skillet and toss everything together. I cook for another 2-3 minutes until everything is heated through and the sauce has thickened (if I used cornstarch).
I serve the stir fry over cooked rice and season it with salt and pepper to taste.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Add more vegetables: I like to mix in other veggies like bell peppers, snap peas, or carrots for added color and nutrition.
Spicy kick: If I want a little heat, I can add red pepper flakes or a dash of hot sauce to the sauce mix.
Use different protein: This recipe works well with shrimp, beef, or tofu if I want to switch things up.
Storage/Reheating
I can store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat it again, I simply reheat it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. I can also microwave it for a quick meal, though I prefer reheating it on the stove for the best texture.
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FAQs
Can I make this recipe without soy sauce?
Yes, I can use tamari or coconut aminos as a soy sauce substitute for a gluten-free or lower-sodium option.
How do I know when the chicken is fully cooked?
I always make sure the chicken is no longer pink in the center and has reached an internal temperature of 165°F. I also look for a golden-brown exterior.
Can I use frozen broccoli?
I prefer fresh broccoli for the best texture, but I can use frozen broccoli if that’s what I have. Just make sure to thaw and drain it well before cooking.
How can I thicken the sauce?
If I want a thicker sauce, I can whisk in a teaspoon of cornstarch into the sauce mixture. If I prefer a lighter sauce, I can skip this step.
Can I freeze leftovers?
While I can freeze leftovers, I find that stir-fries with broccoli and other vegetables tend to lose some of their texture when frozen and reheated. However, if I don’t mind the change in texture, I can freeze the stir fry in an airtight container for up to 2-3 months.
Conclusion
This Chicken and Broccoli Stir Fry is the perfect solution for a quick, healthy, and delicious dinner. With just a handful of ingredients and simple steps, I get a satisfying meal that’s full of flavor and nutrients. Whether I’m cooking for myself or my family, it’s always a hit!
📖 Recipe:
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Chicken and Broccoli Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken and Broccoli Stir Fry recipe is the perfect weeknight dinner that combines lean chicken, fresh broccoli, and a flavorful savory sauce. Quick, healthy, and full of nutrients, it’s a delicious way to enjoy a balanced meal. Perfect for pairing with rice, noodles, or quinoa for a complete meal.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
3 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste
Cooked rice, for serving
Instructions
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-7 minutes, or until browned and fully cooked. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add broccoli florets and stir-fry for 4-5 minutes, or until tender-crisp.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch (optional). Pour the sauce over the broccoli and stir to coat.
- Return the cooked chicken to the skillet, toss everything together, and cook for an additional 2-3 minutes until heated through and the sauce thickens (if cornstarch is used).
- Serve over cooked rice and season with salt and pepper to taste.
Notes
Variations: Feel free to add extra veggies like bell peppers or snap peas for more color and nutrients. For a spicy twist, try adding red pepper flakes or hot sauce to the sauce mixture. You can also switch out the chicken for shrimp, beef, or tofu.
Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop for the best texture or microwave for a quicker option.
Freezing: This dish can be frozen for up to 2-3 months, but the texture of the broccoli may change upon reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
