Description
Learn how to make delicious Chicken & Broccoli Stir-fry. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 3 cups broccoli florets (about one medium head)
- 2 tablespoons vegetable oil or canola oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated or finely minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or substitute with hoisin sauce for a sweeter touch)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon brown sugar or honey
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1/4 cup chicken broth or water
- Salt and black pepper, to taste
- Cooked white or brown rice, for serving
Substitution tips: If you don’t have oyster sauce, hoisin is a great alternative, though it adds more sweetness. For soy sauce, tamari works well if you need gluten-free. Feel free to swap broccoli with other quick-cooking vegetables like snap peas, bell peppers, or green beans depending on what’s fresh or on sale.
Instructions
- Prepare all your ingredients first. Slice the chicken thinly against the grain—this keeps it tender once cooked. Chop broccoli into bite-sized florets. Mince garlic and grate ginger. Having everything ready before you start cooking makes the process smooth and stress-free, something I learned early on when I’d try to chop and cook at the same time, often ending with unevenly cooked chicken.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer. Let it cook without stirring for about 2 minutes to get a nice sear, then stir and cook for another 2-3 minutes until no longer pink inside. Remove the chicken from the pan and set aside. This step is key to avoid overcooking and drying out the meat—a mistake I made once that led to a very sad dinner.
- Add the remaining 1 tablespoon oil to the pan. Toss in the broccoli florets and stir-fry for about 4-5 minutes until bright green and crisp-tender. If you want softer broccoli, add a splash of water and cover the pan for a minute to steam. This trick has saved many rushed dinners at my house when I needed to speed things up without sacrificing texture.
- Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. This quick step releases their aromas and builds the base flavor for the sauce.
- Return the chicken to the pan. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes if using. Pour this mixture over the chicken and broccoli.
- Mix the cornstarch and water to create a slurry, then pour it into the pan. Stir continuously as the sauce thickens, about 1-2 minutes. It should become glossy and coat the chicken and broccoli nicely. If the sauce seems too thick, add a splash more chicken broth or water to loosen it.
- Taste and adjust seasoning with salt and pepper as needed. Remember, soy sauce adds saltiness, so go easy on additional salt.
- Serve immediately over warm cooked rice. When I first made this for my family, plating it over rice was a game-changer—it soaks up the sauce and stretches the meal, making it even more satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken & Broccoli Stir-fry, recipe, cooking, food
