Chicken and Broccoli Stir-Fry: A Quick & Healthy 30-Minute Recipe

This Chicken and Broccoli Stir-Fry is a surefire hit, perfect for a fast, flavorful, and nutritious family meal. Tender chicken and crisp-tender broccoli are coated in a savory stir-fry sauce. Ready in just 30 minutes, it’s faster and better than takeout!

Table of Contents

• Ingredients
• How to Make Chicken and Broccoli Stir-Fry
• Recipe Tips
• Serving Suggestions
• Variations
• Storage and Reheating
• Frequently Asked Questions
• More Easy Stir-Fry Recipes You’ll Love
• Chicken and Broccoli Stir-Fry Recipe Card

When time is short, but you crave a delicious and healthy dinner, stir-fry is the answer. It’s quick, versatile, and a great way to use fresh or frozen vegetables. This Chicken and Broccoli Stir-Fry is a regular on our table because it is packed with juicy chicken, crisp broccoli, and colorful bell peppers, all tossed in a savory, slightly sweet stir-fry sauce.

This recipe comes together in just 30 minutes. Serve it over white rice or creamy coconut rice, toss it with noodles, or enjoy it in lettuce cups for a lighter option. No matter how you serve it, this easy chicken stir-fry is destined to become a family favorite. The key is getting a great sear and building flavors quickly.

For more flavorful stir-fry ideas, check out my beef and veggie stir-fry!

Ingredients

Let’s gather the ingredients for this delightful Chicken and Broccoli Stir-Fry. Using fresh, high-quality ingredients ensures the best flavor.

• Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly. Chicken thighs can be substituted for a richer flavor.
• Stir-fry Veggies: Broccoli florets retain their crunch while absorbing the sauce. Yellow and orange bell peppers add sweetness and color. You can also experiment with other vegetables you have on hand.
• Soy Sauce: Low-sodium soy sauce is crucial for the base flavor of the Asian-style sauce. Using regular soy sauce will result in an overly salty dish.
• Hoisin Sauce: This thick, syrupy sauce made from fermented bean paste offers a sweet and tangy flavor. Look for it in the Asian section of your grocery store.
• Chicken Broth: A flavorful and light base for the sauce. Low-sodium broth helps control the salt level. Vegetable broth is a suitable substitute.
• Garlic and Ginger: The foundation of any good stir-fry. Fresh ginger adds a spicy warmth. Ginger paste can be used as a convenient shortcut.
• Cornstarch: Thickens the sauce to perfectly coat the chicken and vegetables.
• Vegetable Oil: Vegetable oil is ideal for high-heat cooking. Grapeseed, canola, or avocado oil also work well in stir-fry recipes.

See the recipe card below for exact quantities.

How to Make Chicken and Broccoli Stir-Fry

Follow these simple steps to create a delicious Chicken and Broccoli Stir-Fry in just 30 minutes.

1. Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, cornstarch, garlic, and ginger. Set aside.

2. Sauté the Vegetables: Add 1 tablespoon of oil to a large skillet or wok over medium-high heat. Add the broccoli and peppers, stirring constantly, until crisp-tender, about 3 to 4 minutes. Remove and set aside.

3. Cook the Chicken: Add the remaining oil to the skillet. Cook the chicken, stirring frequently, until golden and cooked through.

4. Add the Sauce: Pour the prepared sauce into the pan with the chicken. Cook, stirring occasionally, until the sauce thickens, about 2 minutes.

5. Combine and Serve: Return the vegetables to the pan and toss to combine. Serve over steamed white rice or noodles. Garnish with lime juice and sesame seeds, if desired.

The #1 Tip for Making Stir-fry at Home: Preparation is key! Have all your ingredients prepped, sliced, and ready to go before you start cooking. Stir-frying happens quickly, so there’s no time for chopping or measuring once the heat is on. Being organized ensures a delicious, stress-free meal.

Kelly’s Recipe Tips

Here are some helpful tips to make your Chicken and Broccoli Stir-Fry even better:

• Embrace Frozen Veggies: Frozen vegetables are a great time-saver. If using them, account for the extra water they release if not thawed beforehand. Cook uncovered over medium-high heat to allow the water to evaporate.
• Uniform Cuts: Cutting vegetables and chicken into similarly sized pieces ensures even cooking.
• High Heat is Your Friend: Cooking stir-fry over high heat ensures quick cooking, keeping vegetables crisp and chicken juicy. Make sure your pan is hot before adding ingredients, and avoid overcrowding.
• Prevent Cornstarch Clumping: Mix cornstarch with an equal amount of water or chicken broth to create a slurry before adding it to the pan. This prevents clumping. Stir the mixture before adding it to the pan, if the mixture separates.

Serving Suggestions

This Chicken and Broccoli Stir-Fry is versatile and pairs well with a variety of sides.

I love serving it over lo mein noodles, or spaghetti works well as a substitute. Steamed white or brown rice is always a classic option. For a complete takeout-inspired meal, serve with air fryer spring rolls or a refreshing sweet and sour cucumber salad. Finish with homemade fortune cookies for dessert!

Variations

Stir-fry is incredibly adaptable. Use this recipe as a base to create your own custom version.

• Vary the Vegetables: Bok choy, green beans, snap peas, cauliflower, mushrooms, carrots, and onions are all excellent additions. Cut vegetables into bite-sized pieces for quick cooking.
• Frozen Vegetable Mixes: Utilize frozen stir-fry mixes for convenience. Or use up leftover bags of frozen vegetables.
• Protein Options: Substitute thinly sliced beef, shrimp, tofu, or pork. Adjust cooking times accordingly. Check out my pork and broccoli recipe for inspiration!
• Lettuce Cup Wraps: Serve the stir-fry with butter or bibb lettuce leaves for a light and refreshing meal. Spoon the mixture into the lettuce cups with or without rice.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat in a skillet over medium heat with a splash of oil for 5–7 minutes. If using the microwave, add a bit of water or soy sauce to prevent drying.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prep the sauce, chop the vegetables, and slice the chicken in advance. Store everything separately in the refrigerator, then stir-fry when ready to eat.

Should I boil chicken for stir-fry?

Boiling chicken for stir-fry isn’t recommended, as it affects texture and flavor. Cut the chicken into small, uniform pieces and stir-fry quickly over high heat with a small amount of oil.

How do I keep my broccoli crisp-tender?

Avoid overcooking it! Stir-fry the broccoli just until it turns bright green and is tender-crisp. It will continue to soften slightly from residual heat.

More Easy Stir-Fry Recipes You’ll Love

Looking for more stir-fry inspiration? Try these delicious recipes:

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Chicken and Broccoli Stir-Fry Recipe Card

Main Course

Chicken and Broccoli Stir-Fry Recipe

Whip up this quick recipe in 30 minutes with tender chicken, fresh broccoli and a homemade stir fry sauce. Serve over rice or noodles!

Author:
Kelly Senyei

4.67 from 6 votes

Prep Time

15
mins

Cook Time

15
mins

Total Time

30
mins

Servings

6
servings

Ingredients

• 3 Tablespoons low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2/3 cup chicken broth
• 2 teaspoons cornstarch
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 Tablespoons vegetable oil, divided
• 1 pound broccoli florets
• 1 yellow pepper, cut into strips
• 1 orange pepper, cut into strips
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• Rice or noodles, for serving
• Lime wedges, for serving

Instructions

1. In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, cornstarch, garlic, and ginger. Set the sauce aside.
2. Add 1 tablespoon oil to a large nonstick skillet set over medium-high heat. Add the broccoli and peppers and cook, stirring constantly, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a plate.
3. Add the remaining 2 tablespoons vegetable oil to the pan then add the chicken and cook, stirring frequently, until it is no longer pink.
4. Add the sauce and bring the mixture to a boil. Cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the vegetables to the pan and toss to combine.
5. Serve the stir-fry with rice or noodles, or tuck it into lettuce wraps. Top with lime juice and serve.

Kelly’s Notes

• When using frozen veggies in stir-fry, ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.
• Cut the vegetables and chicken into similarly sized pieces. This will ensure that everything cooks uniformly and is cooked through at the same time.
• To avoid clumpy cornstarch, mix the cornstarch with an equal amount of water or the chicken broth to make a slurry before mixing it in with the rest of the ingredients. This will prevent clumping. If the mixture separates before it’s time to add it to the pan, give it a quick stir.
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories:
219
kcal

,

Carbohydrates:
14
g

,

Protein:
20
g

,

Fat:
10
g

,

Saturated Fat:
2
g

,

Polyunsaturated Fat:
4
g

,

Monounsaturated Fat:
2