Chicken and Broccoli Stir Fry

01.05.2018

Chicken and Broccoli Stir Fry gives a whole new meaning to the label “easy chicken dinner.” It’s a breeze to make yet the end result is full of flavor and sure to satisfy! Plus it’s a healthy chicken recipe to keep you on the right track with those New Year’s resolutions.

I’ve partnered with Argo® Corn Starch to create this simple stir-fry recipe!

Chicken and Broccoli Stir Fry atop white rice in large bowl

Chicken and Broccoli Stir-Fry

I’ve always loved stir-fry recipes. My mom made a loaded veggie stir-fry when I was growing up so now I always crave it.

In this Chinese chicken and broccoli stir-fry, you get bite-sized chicken pieces pan-seared until they’re golden brown. Then broccoli is cooked until tender and then you toss the chicken and broccoli with a teriyaki-style sauce.

It’s got such a tasty combination of flavors, and it’s sure to curb those Chinese take-out cravings — without all the frying and high calories.

This is my kind of weeknight chicken dinner recipe! Quick and easy to make, yet seriously delicious!

Chicken and Broccoli Stir Fry ingredients laid out on counter

Chicken and Broccoli Ingredients

For this healthy chicken and broccoli recipe, you’ll need:

  • Soy sauce
  • Cornstarch
  • Low-sodium chicken broth
  • Honey
  • Brown sugar
  • Rice vinegar
  • Sesame oil
  • Boneless skinless chicken breasts
  • Vegetable oil
  • Green onions
  • Ginger
  • Garlic
  • Broccoli florets

Whisk soy sauce mixture in a mixing bowl for Chicken and Broccoli Stir Fry

How to Make Chicken and Broccoli Stir-Fry

  • In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.
  • Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer.
  • Cook chicken turning halfway through, until center registers 165, about 6 – 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.
  • Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.
  • Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 – 2 Tbsp water as needed.
  • Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 – 2 minutes longer.
  • Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.

Chicken pieces browned in skillet for chicken broccoli stir fry

Do I Have to Use Cornstarch?

You wouldn’t believe how many recipes I use Argo Corn Starch in! From cupcakes, to Chicken with Sun Dried Tomato Sauce, to Turkey Avocado Egg Wraps, to our go-to Slow Cooker Beef Stew, and our favorite Frosted Sugar Cookies that I make on a monthly basis.

The corn starch is a key ingredient in each and every one of those recipes and none of them would be the same without it. It’s a true pantry staple that I always have on hand.

It may only require small amounts, but that’s a great thing about it — a little goes a long way. And it doesn’t add flavor when you cook it through, so the intended flavors of your dish will shine. Plus, Argo® Corn Starch is gluten-free.

Here I used Argo® Corn Starch to thicken the stir-fry sauce. Without it, it would have no body to it — it would be about the consistency of water, do we want that for a sauce? Umm, no thanks.

That’s the great thing about Argo, it thickens the sauce up so well here so it coats your chicken and broccoli leaving it brimming with flavor.

Sauteed broccoli and garlic in skillet for chicken and broccoli stir fry

What Should I Serve with This?

You can serve with white rice, but for a healthier option serve with brown rice or cauliflower rice.

Can I Use Frozen Broccoli Here?

You could also use frozen broccoli florets here, just be sure they are fully heated through as recommend on the package. Then drain off any excess liquid.

How Can I Adjust the Sodium?

Add a little more soy sauce to taste as desired, everyones preferred level of saltiness is a bit different. I recommend adding the extra soy sauce a little at a time, because it can quickly overwhelm this stir-fry!

close up of chinese Chicken and Broccoli Stir Fry in skillet

Tips for the Best Chicken Stir-Fry

  • You need to remove the chicken from the skillet while you cook the broccoli, otherwise it will be overcooked by the time this stir-fry is ready to eat.
  • This stir-fry reheats well. You can reheat it in a skillet over medium heat with the lid on.
  • I know it’s not traditional, but I bet you could add other veggies (like snap peas and peppers) to this stir-fry.

Chicken and Broccoli Stir Fry in bowl next to container of cornstarch

More Chinese Chicken Recipes You’ll Love:

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Chicken and Broccoli Stir Fry

4.63 from 8 votes

Pan seared chicken and sautéed broccoli are covered in a sweet and salty teriyaki style sauce that will leave you wanting more! It's such an easy and flavorful recipe that's perfect for those hectic weekdays, plus it's sure to satisfy those Chinese take-out cravings. 

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3 Tbsp soy sauce, or to taste
  • 1 1/2 Tbsp Argo® Corn Starch
  • 2/3 cup low-sodium chicken broth
  • 1 1/2 Tbsp honey
  • 1 Tbsp packed brown sugar
  • 1 1/2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 lb boneless, skinless chicken breasts, cut int 1-inch cubes
  • 3 Tbsp vegetable oil or light olive oil
  • 1/2 cup chopped green onions (only white and light green portion)
  • 1 Tbsp peeled and minced ginger
  • 1 Tbsp peeled and minced garlic
  • 5 cups small broccoli florets
  • 3 Tbsp water
  • Sesame seeds, for serving (optional)
  • White or brown rice, for serving

Instructions

  1. In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.

  2. Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer. 

  3. Cook chicken turning halfway through, until center registers 165, about 6 - 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.

  4. Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.

  5. Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 - 2 Tbsp water as needed.

  6. Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 - 2 minutes longer. 

  7. Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds. 

Recipe Notes

  • This stir-fry reheats well. You can reheat it in a skillet over medium heat with the lid on. 
  • Rice not included in nutritional info.
  • Recipe source: Cooking Classy
Nutrition Facts
Chicken and Broccoli Stir Fry
Amount Per Serving
Calories 335 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 72mg 24%
Sodium 939mg 39%
Potassium 875mg 25%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 11g
Protein 29g 58%
Vitamin A 17.3%
Vitamin C 128.2%
Calcium 7.4%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Chicken and Broccoli
Calories: 335 kcal
Author: Jaclyn

25 comments

  • Cheryl Folston: Ive made this dish twice in the past month and I’m getting ready to make it again. This is a no fail recipe. Taste great, not too heavy, not too light. Today Im using the sauce for bok choy and baked salmon. Im going to bake the salmon seperately and use the sauce just before serving over rice. After the first time making it, I felt Id like the sauce a little sweeter so I added an extra half tablespoon of brown sugar, which I liked much better. Im giving this 5 stars for flavor, quickness and ease of cooking. This is one you will save. July 30, 2018 at 1:18pm Reply

    • Jaclyn: So glad to hear it! Thanks for the review! July 30, 2018 at 2:30pm Reply

  • Missy: Great recipe! Consistency of the sauce is perfect. Overall way too salty for me so I will reduce the salt next time. June 30, 2018 at 6:59pm Reply

  • Pam: EVERY corn starch is gluten free because it’s corn. CORN DOESN’T CONTAIN GLUTEN SO IT’S NATURAL THAT THIS STARCH DOESN’T HAVE IT. Like every other corn starch omg. Stop glorify food for not containing gluten when it’s natural for it. May 25, 2018 at 12:23am Reply

    • Dawne Smith-Sliming: Corn is naturally gluten free but Cross contamination is a real concern for people with Celiac disease. Factories often make more than one product so a gluten free cornstarch is a lifesaver for my friends who react severely to gluten. Affordable peace of mind IMO. November 5, 2018 at 1:01pm Reply

  • Tom: Just made this. I never comment but wanted to show some support because this was absolutely delicious!! Will be a regular in my stable and a great introduction for me to stir frys! May 11, 2018 at 9:02pm Reply

  • Meg: I didn’t really follow the whole steps coz I cooked 2.3lb of chicken but it came out really good. I used olive oil instead of sesame and used onion powder instead of green onion and put knor chicken cubes when I sauté the ingredients. It came out good May 9, 2018 at 12:00pm Reply

    • Jaclyn: Thanks for the positive feedback! May 11, 2018 at 9:52am Reply

  • Anaar Nasser: How will it taste without the onion? My daughter is very fussy and won’t eat the onions. Can I substitute with onion powder or flakes? April 30, 2018 at 9:27am Reply

    • Jaclyn: Yes I’d just use probably 1/2 tsp onion powder. Hope your family enjoys it! May 1, 2018 at 1:02am Reply

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