Broccoli and Chicken Stir-Fry Recipe

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overhead angle looking down at a cast iron skillet of broccoli and chicken stir-fry

356

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

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If you’re in need of a quick and easy dinner, this broccoli and chicken stir-fry recipe is exactly what you’re looking for.

Chicken and Broccoli Stir-Fry Ingredients

These are the ingredients you’ll need to make this chicken and broccoli stir-fry recipe:

Oil: This recipe starts with a neutral oil, such as canola oil heated in a skillet.
Chicken: You’ll need a pound of boneless chicken thighs, cut into pieces.
Cornstarch: Coating the chicken in cornstarch ensures a crispy exterior every time.
Onion: Opt for a yellow onion, as it’s not too sweet and not too sharp.
Ginger and garlic: Fresh ginger and fresh garlic take the flavor up a notch.
Broccoli: Of course, you’ll need broccoli! Fresh is best, but frozen will work.
Water: Start the sauce with ¾ cup water.
Sauces: Soy sauce and oyster sauce are essential for this savory stir-fry.
Brown sugar: Sweeten things up with a tablespoon of light brown sugar.
Seasonings: Season the stir-fry sauce with crushed red pepper and black pepper.

How to Make Chicken and Broccoli Stir-Fry

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make chicken and broccoli stir-fry:

Coat the chicken in cornstarch, then cook until crisp on all sides in hot oil.
Add the onions, ginger, and garlic and cook. Transfer to a plate.
Cook the broccoli in the skillet.
Meanwhile, make the sauce.
Add the chicken mixture to the broccoli, then add the soy sauce mixture.
Cook until the chicken and broccoli are well-coated and the sauce is thickened.

Test Kitchen Tips

This top-rated user recipe was tested in our test kitchen. Here are some tips from our culinary experts:

“Cooking broccoli before stir-frying may result in overcooked broccoli. Stir-frying the broccoli florets in the pan gets them cooked during the stir-fry and retains the crispness.” — Liz Mervosh
“This is a perfect weeknight dish to cook,” according to Liz. “ You can start by setting a pot of rice to cook and proceed with the recipe. By the time rice is cooked, you will be ready to serve the chicken and broccoli stir-fry.”
“Letting the chicken cook undisturbed when first added is essential for the success of this recipe,” says Liz. “It helps release chicken from the pan and builds a nice crust. Building layers of flavors with each addition of the aromatics.”

How to Store Chicken and Broccoli Stir-Fry

Store the chicken and broccoli stir-fry in an airtight container in the refrigerator for up to one day. We don’t recommend keeping your leftovers for longer than a day, as the broccoli will get soggy.

Allrecipes Community Tips and Praise

“I used frozen stir-fry veggies instead of broccoli and it was delicious,” according to one Allrecipes community member. “I made this with a side of fried rice. They went very well together!”

“Instead of sliced onions, I chopped them,” says Dominick Miciotta. “Just a personal preference. Otherwise, it was easy to make and tasted great. I used low-sodium soy sauce.”

Editorial contributions by Corey Williams

Ingredients

2 teaspoons canola oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
3 tablespoons cornstarch, divided
¾ cup thinly sliced onion
2 teaspoons minced fresh ginger
4 clove garlic cloves, thinly sliced
5 cups broccoli florets
¾ cup water
¼ cup soy sauce
1 tablespoon oyster sauce
1 tablespoon light brown sugar
¼ teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper

Directions

Gather all ingredients.

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Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, stir together chicken and 1 tablespoon of the cornstarch in a medium bowl until chicken is coated.

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Add chicken to skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions, and cook, stirring often, until translucent, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate and set aside.

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Add broccoli to empty skillet, and cook over medium-high, stirring occasionally, until bright green and heated through, 2 to 3 minutes.

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Meanwhile, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining 2 tablespoons cornstarch in a small bowl until smooth, about 30 seconds.

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Add cooked chicken mixture to broccoli in skillet; add soy sauce mixture and cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2 minutes.

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Serve immediately. Enjoy!

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From the Editor

This recipe was tested in our test kitchen in November 2023 and updated to use less soy sauce and brown sugar based on user feedback.

Nutrition Facts (per serving)

343	Calories
12g	Fat
29g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 343
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 138mg	46%
Sodium 1284mg	56%
Total Carbohydrate 29g	11%
Dietary Fiber 7g	26%
Total Sugars 8g
Protein 34g	69%
Vitamin C 130mg	144%
Calcium 115mg	9%
Iron 3mg	16%
Potassium 1040mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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