Chicken and Broccoli Stir Fry


This 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

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.


Here 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.

Chicken and Broccoli Stir Fry

And to make it that much healthier go with brown rice, and you can even swap out that 1 Tbsp brown sugar with another 1 Tbsp honey.

But whatever you do here don’t leave out the corn starch! It is a key ingredient and this dish wouldn’t be the same without it.

As I’ve mentioned before I recommend using Argo Corn Starch. It’s a brand I’ve been using as long as I can remember and I love their convenient stay-fresh containers with a resealable lid.

That package to me equals less mess and a better shelf life.

Chicken and Broccoli Stir Fry

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 favorite 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.

Chicken and Broccoli Stir Fry

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.

Chicken and Broccoli Stir Fry Chinese Take Out Recipe

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.

Chicken and Broccoli Stir Fry Easy Recipe

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.

And add a little more soy sauce to taste as desired, everyones preferred level of saltiness is a bit different.

Chicken and Broccoli Stir Fry Recipe

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

Chicken and Broccoli Stir Fry

This recipe was adapted from the Argo® Corn Starch original recipe, Argo® Corn Starch


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. 

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 678 kcal


  • 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


  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. 

  8. Recipe source: Cooking Classy

Nutrition Facts
Chicken and Broccoli Stir Fry
Amount Per Serving
Calories 678 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 72mg 24%
Sodium 943mg 39%
Potassium 1130mg 32%
Total Carbohydrates 95g 32%
Dietary Fiber 6g 24%
Sugars 11g
Protein 37g 74%
Vitamin A 17.3%
Vitamin C 128.2%
Calcium 10.6%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • 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

  • 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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