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!
Easy 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 Ingredients
This Chinese chicken with broccoli recipe doesn’t require any special ingredients, and I bet you have most of the items listed below on hand already!
For this healthy chicken and broccoli recipe, you’ll need:
- Soy sauce
- Low-sodium chicken broth
- Brown sugar
- Rice vinegar
- Sesame oil
- Boneless skinless chicken breasts
- Vegetable oil
- Green onions
- Broccoli florets
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 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 165ºF, about 6 – 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.
- Reduce burner temperature slightly, heat remaining oil in now empty skillet. Add in green onions, ginger and garlic and sauté 30 seconds.
- Add in broccoli and water and sauté 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.
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.
What to Serve with Chicken and Broccoli
This chicken and broccoli stir-fry is practically a meal in itself. If you’re in need of an easy side dish to pair with it, here are a few of my favorites:
- White rice
- Classic Fried Rice
- Veggie Fried Rice
- Cauliflower Fried “Rice” (this recipe includes chicken, but you can omit)
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!
How to Reheat Chicken and Broccoli
For best results, I recommend reheating leftover Chinese chicken and broccoli in a skillet over medium-low heat. Avoid using the microwave, as that’s guaranteed to turn the broccoli to mush.
How Long Does Chicken and Broccoli Last?
This homemade chicken and broccoli stir-fry will last 3 to 5 days in the fridge. Be sure to store leftovers in an airtight container!
Tips for the Best Chicken and Broccoli
- 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.
- If you or a loved one has a sesame allergy, feel free to omit the sesame seeds and sesame oil. They’re added for flavor but can easily be left out.
- I know it’s not traditional, but I bet you could add other veggies (like snap peas and peppers) to this stir-fry.
More Chinese Chicken Recipes You’ll Love:
- Chinese Orange Chicken
- Szechuan Chicken Stir-Fry
- General Tso’s Chicken
- Honey Sesame Chicken
- Chicken Chow Mein
- Cashew Chicken
- Lighter Sweet and Sour Chicken
Follow Cooking Classy
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.
- 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 toasted 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 fresh 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
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.
- 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