Better-Than-Takeout Chicken and Broccoli Stir Fry
Craving takeout but want something fresher, healthier, and faster?
This Chicken and Broccoli Stir Fry is your answer!
In just 30 minutes, you’ll have a sizzling, saucy dish packed with tender chicken, crisp veggies, and a rich, savory sauce—all made from scratch.
Whether you need a quick weeknight dinner or a meal-prep superstar, this dish has you covered.
Serve it over fluffy rice, and you’ve got a better-than-restaurant meal right at home.
It’s simple, delicious, and totally foolproof.
Let’s cook!
For Chicken and Vegetables
- Chicken – Use boneless, skinless chicken breast, cut into bite-sized pieces.
- Broccoli – Crisp, fresh florets add color and crunch to the stir fry.
- Onion – Sliced yellow onion brings a touch of sweetness.
- Mushrooms – White button mushrooms add a meaty texture.
- Vegetable Oil – Used for stir-frying, keeping everything golden and flavorful.
For the Stir Fry Sauce
- Chicken Broth – Low-sodium broth creates a rich, flavorful base.
- Soy Sauce – Use low-sodium soy sauce (or Tamari for a gluten-free option).
- Brown Sugar – Adds a slight sweetness to balance the savory flavors.
- Cornstarch – Helps thicken the sauce, giving it a glossy finish.
- Sesame Oil – A small amount adds depth and authentic stir-fry flavor.
- Ginger & Garlic – Freshly grated for a fragrant, bold taste.
- Black Pepper – Adds a hint of spice and enhances the overall flavor.
Chicken and Broccoli Stir Fry
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Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into ¾-inch pieces
- 2 Tbsp cooking oil (extra light olive oil recommended), divided
- 1 lb broccoli florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- ½ lb white button mushrooms, thickly sliced
For the Sauce:
- ⅔ cup low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce (or Tamari for a gluten-free option)
- 2 Tbsp packed light brown sugar (or honey to taste)
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated
- 1 tsp garlic (about 2 small cloves), grated
- ¼ tsp black pepper, plus extra for seasoning the chicken
Instructions
- Prepare the Sauce:
In a small bowl, whisk together all sauce ingredients until the sugar and cornstarch dissolve. If needed, use warm broth to speed up the process. Set aside. - Cook the Chicken:
Season the chicken lightly with black pepper. Heat a large skillet or wok over medium-high heat and add 1 Tbsp of oil. Add the chicken in a single layer and let it sear for 1 minute without stirring. Then, stir-fry for about 5 more minutes until golden brown and cooked through. Remove the chicken from the pan, place it in a bowl, and cover loosely to keep warm. - Stir-Fry the Vegetables:
In the same pan, add the remaining 1 Tbsp of oil along with the broccoli, sliced onion, and mushrooms. Stir-fry for about 3 minutes until the mushrooms soften and the broccoli is crisp-tender. Lower the heat to medium-low. - Add the Sauce:
Stir the sauce again to ensure the cornstarch hasn’t settled, then pour it over the vegetables. Let it simmer for 3-4 minutes until thickened and the garlic and ginger are fragrant. If the sauce is too thick, add water 1 tablespoon at a time to reach your desired consistency. - Combine and Serve:
Return the chicken to the pan and stir everything together for about 30 seconds until heated through. Taste and add more soy sauce if needed. Serve immediately over hot rice.
Nutrition
Calories: 325kcal | Carbohydrates: 21g | Protein: 31g | Fat: 14g | Saturated Fat: 2g Cholesterol: 73mg | Sodium: 586mg | Potassium: 1039mg | Fiber: 4g | Sugar: 10g Vitamin A: 740IU | Vitamin C: 105mg | Calcium: 68mg | Iron: 2mg
1. Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works, but it releases more moisture, which can make it softer. If you like it with a bit of crunch, thaw it first and pat it dry before adding it to the pan.
2. How do I keep the chicken tender and juicy?
The key is not overcooking it! Sear it quickly on high heat, then remove it from the pan while you cook the veggies. This keeps it juicy and flavorful.
3. Can I prep this recipe ahead of time?
Absolutely! Chop your veggies, slice the chicken, and mix the sauce in advance. When it’s time to cook, everything comes together in minutes.
4. What if my sauce is too thick?
No problem! Just add a splash of water or chicken broth to loosen it up. Stir well, and it’ll go back to that silky, glossy perfection.
5. What’s the best way to serve this stir fry?
Serve it over steamed white rice, brown rice, or noodles for a full meal. Want a low-carb option? Try cauliflower rice or zucchini noodles!
