Chicken Broccoli Stir Fry

Everyone will be finishing their vegetables with this Chicken Broccoli Stir Fry recipe! Made in just 20 minutes, why would you spend so much time waiting around for takeout? It’s so much faster to whip it up at home! There really is nothing like knowing how to make your restaurant favorites from scratch.

This is what broccoli was, truly, made for. That sweet and salty sauce, a little bit spicy, all soaked up in those florets. It’s a treat for everyone, broccoli skeptics included! Now, I love a good takeout night. There’s nothing like putting exactly 0 effort into dinner. But, when I figure out a homemade version of my favorite takeout items that end up being this easy, it’s hard to justify picking up the phone.

20 minutes. One skillet. What more could you ask for? It would genuinely take more time to order. Plus, the steps are so basic and the cleanup is so minimal, it’ll practically feel like you did nothing at all. Ready to get cooking? Don’t blink- you might miss the whole process.

Ingredients

Click that “Jump to the Recipe” button at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below you’ll find a section for substitutes, tips, tricks, and a great reference for any troubleshooting or questions you may have.

• Oyster sauce – If you can’t find any, you can use 1 1/2 tbsp hoisin mixed with 1/2 tbsp dark soy sauce.
• Soy sauce – I like to use low-sodium since this recipe calls for 1/3 cup.
• Chili garlic sauce – My favorite! Sriracha would be great as well.
• Chicken broth – Or any type of broth you have handy. Low sodium, ideally.
• Cornstarch – I don’t recommend using flour in its place. Cornstarch is great for giving us a perfectly thickened, glossy, smooth, sauce without any graininess.
• Chicken – I like mine sliced into thin pieces, but you can cube yours if that’s easier. Ground chicken/ turkey will also work for this recipe.
• Sesame oil – Regular or toasted. I really do recommend keeping a bottle of sesame oil handy; the flavor is amazing. If you can’t find any, regular olive, vegetable, canola, peanut, or sunflower oil will work instead.
• Onion – White or yellow will work best. Sliced into strips.
• Garlic & ginger – Fresh is best! Use as much or little as you like. You can use jarred if you’d like.
• Broccoli – I used fresh, but frozen will work too.
• Ramen noodles – Optional. This recipe is nice and saucy. Perfect for tossing with noodles!

How to make chicken broccoli stir fry

• Sauce: Steam the broccoli. Check below for instructions, if needed. Whisk all the sauce ingredients together and keep the bowl handy near your skillet.
• Chicken: Toss the chicken with the cornstarch to coat evenly. Heat a large skillet or wok over high heat. Add the sesame oil and let it warm up for a few seconds. Add the chicken and cook, stirring often, until golden brown. 4-5 minutes.
• Aromatics: Add the onion and cook for another 2 minutes, or until translucent. Stir in the garlic and ginger. Cook for 30 seconds.
• Finish: Add the broccoli and prepared sauce. Stir constantly, cooking for 1-2 minutes until the sauce is thickened and glossy. Remove the pan from the heat and garnish with sesame seeds. Optional: Toss with cooked ramen noodles to serve.

How to steam broccoli

This recipe moves fast. There’s no time for that broccoli to cook completely in the skillet! Fear not; it only takes a few minutes to steam to tender-crisp perfection.

Stovetop (my favorite method) –

1. Fill a pot of water with 1-2 inches of water. Bring the water to a boil.
2. Add the broccoli florets to a steamer basket and place the basket inside the pot/ sitting on top of the pot, depending on what type of basket you have. Cover with a lid.
3. Steam for 5 minutes, or until the broccoli becomes vibrant in color and can be pierced with a fork.

Microwave (still awesome 10/10 would recommend) –

1. Place the broccoli florets in a microwave-safe bowl. Pour about 1/2 cup of water over the florets.
2. Cover the bowl with a plate and microwave for 2-3 minutes, or until the broccoli becomes vibrant in color and can be pierced with a fork.

How to serve chicken broccoli stir fry

I bought some plain ramen noodles, boiled ’em up, and tossed them into the skillet. There is plenty of sauce in this recipe! I wanted to make sure whatever you decided to serve with your stir-fry would be able to soak it all up without getting dry.

You can also serve this over some simple steamed rice. Looking for a healthier or more low-carb option? Try tossing some shaved napa cabbage or even zoodles into the skillet!

How to store leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or toss everything back into the skillet over medium heat and toss until warmed through.

Keep some broth or water on hand in case the stir-fry dries out. Keep in mind, if you’ve stored the stir-fry with noodles or rice, the starches will soak up the sauce. You can always whip up some more sauce and toss everything in a skillet until thickened.

This also makes for a great freezer meal. This recipe will last for up to 6 months stored in an airtight container. While you can reheat straight from the freezer, it’ll definitely be easier to deal with if you let it thaw overnight in the fridge.

Check out these fabulous one-pot meals:

• Korean Beef Bowls
• Maple Soy Glazed Salmon
• Easy Vegetable Stir-Fry
• Skillet Cajun Chicken Sausage and Rice
• Creamy Pasta with Bacon and Peas

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