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Home » Blog » Main Dish Recipes » Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

Cathy Roma Published: Feb 22, 2019

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Who needs take-out when you can have this quick chicken and broccoli stir-fry on your table in minutes? Toss fresh broccoli and tender white meat chicken in a light brown sauce for weeknight magic.

Just cooked Chicken and Broccoli Stir-Fry in a wok with a light blue linen draped above.

Nothing beats a stir-fry for those running around days or when you’re overdue for a trip to the grocery store. This quick and easy chicken and broccoli stir-fry comes together in about 30 minutes, soup to nuts. I make this dish fairly often for dinner with ingredients I always seem to have on hand.

And bonus…it’s a family pleaser for sure.

Simply grab a package of chicken breasts out of the freezer, broccoli from the crisper (or freezer in a pinch), and the rest from the pantry and frig.

Chop, chop, stir, stir and voila! Dinner.

A serving of Chicken and Broccoli Stir-Fry in a black bowl with a few forks on the table and the wok with the stir-fry placed above.

If chicken and broccoli is your go-to order from your local Chinese restaurant, you’re going to love this dish for sure. It’s loaded with fresh broccoli, white meat chicken, and you get to control the sugar/salt which is often an issue I have with take-out. I keep it healthy by serving it over brown rice, or sometimes I skip the rice altogether. 

Use a wok for the best results. A carbon-steel wok is my go-to; it’s lightweight, heats up quickly, and over time it will develop a completely non-stick surface. This means clean up doesn’t require scouring the pan or a long soak. Just give it a quick wash and be sure to lightly coat the surface with a little canola or vegetable oil to prevent rust.

All the ingredients for Chicken and Broccoli Stir-Fry arranged on a cutting board.

Let’s make Chicken and Broccoli Stir-Fry

Step by step photos showing how to make Chicken and Broccoli Stir-Fry. Saute onion and garlic (1), add chicken (2), deglaze with white wine (3), add ingredients for brown sauce (4), add the broccoli (5), cook until tender and serve (6).

  1. Heat the oil in the wok until very hot. Add the onion and garlic and saute until golden, about 2 minutes. 
  2. Toss the chicken in the cornstarch and add to the pan. Stir frequently and cook until opaque.
  3. Deglaze the pan with the white wine and scrape up the brown bits. 
  4. Add the light brown sugar, hoisin sauce, soy sauce, chicken stock, and red pepper flakes. Season with salt and pepper.
  5. Add the broccoli to the wok.
  6. Cook until the broccoli is cooked through, but still has a bite. Serve over rice if desired.

Tips for success

  • Tossing the chicken with cornstarch creates a velvety sauce. It may stick a bit initially to the wok, but those browned bits will release when you deglaze the pan with the white wine and continue to make the sauce.
  • A well-seasoned wok is the key to a great stir-fry. It distributes the heat well, develops its own non-stick surface, and is a clean up dream!
  • High to med/high heat works best for this recipe, but turn it down a bit if things begin to burn. The goal is that this stir-fry cooks up quickly, so watch your heat and stir, stir, stir.
  • The broccoli should be crisp/tender. Don’t overcook it to mush!
  • If you like a saucy stir-fry, add a little more stock as it cooks. Like some heat? Throw in a big pinch of red pepper flakes. You can throw in some extra veggies too. Make it your own!

A serving of Chicken and Broccoli Stir-Fry in a black bowl with a few forks on the table and the wok in the background.

More weeknight dinner inspiration…

  • Thai-Style Coconut Chicken Curry
  • Sausage Sheet Pan Dinner with Cauliflower and Broccoli
  • Easy Breaded Chicken Breasts
  • Creamy Pasta with Sausage and Mushrooms
  • Roasted Fish with Citrus
5 from 3 votes
Just cooked Chicken and Broccoli Stir-Fry in a wok with a light blue linen draped above.
Print
Chicken and Broccoli Stir-Fry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Who needs take-out when you can have this quick chicken and broccoli stir-fry on your table in minutes? Toss fresh broccoli and tender white meat chicken in a light brown sauce for weeknight magic.

Course: Main Dish
Cuisine: Asian
Keyword: chicken and broccoli, stir fry
Servings: 6 Servings
Calories: 344 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 Tbsp canola or vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 lbs boneless, skinless chicken breasts, cubed
  • 1/4 cup cornstarch
  • 1/3 cup dry white wine
  • 1 1/2 Tbsp light brown sugar
  • 1/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 1/2 cups chicken stock
  • pinch of red pepper flakes
  • 1 1/2 lbs fresh broccoli florets (frozen will work but fresh is preferable)
  • kosher salt and pepper to taste
  • brown rice for serving (optional)
Instructions
  1. Heat a wok over high heat and add the oil once the wok is hot.
  2. Swirl the oil and add the onions and garlic. Saute until just golden, about 3 mins, stirring frequently.

  3. Toss the chicken with cornstarch until fully coated. (I like to shake it in a sealed ziploc bag.)

  4. Add the chicken to the wok and cook until just opaque and golden, 5-8 mins, stirring constantly.

  5. Deglaze the pan with the white wine. Cook for a minute before adding the light brown sugar, hoisin sauce, soy sauce, chicken stock, and red pepper flakes. Season with salt and pepper.

  6. Bring to a boil and toss in the broccoli. Reduce the heat to medium and cook until broccoli is just tender and chicken is cooked through, about 8 mins. Stir frequently while it cooks.

  7. Add additional stock if sauce gets too thick and season to taste with salt and pepper. Serve over brown rice if desired.

Recipe Notes

Special equipment: Wok

  • Tossing the chicken with cornstarch creates a velvety sauce. It may stick a bit initially to the wok, but those browned bits will release when you deglaze the pan with the white wine and continue to make the sauce.
  • A well-seasoned wok is the key to a great stir-fry. It distributes the heat well, develops its own non-stick surface, and is a clean up dream!
  • High to med/high heat works best for this recipe, but turn it down a bit if things begin to burn. The goal is that this stir-fry cooks up quickly, so watch your heat and stir, stir, stir.
  • The broccoli should be crisp/tender. Don't overcook it to mush!
  • If you like a saucy stir-fry, add a little more stock as it cooks. Like some heat? Throw in a big pinch of red pepper flakes. You can throw in some extra veggies too. Make it your own!
Nutrition Facts
Chicken and Broccoli Stir-Fry
Amount Per Serving
Calories 344 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 99mg33%
Sodium 1088mg47%
Potassium 1055mg30%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 11g12%
Protein 38g76%
Vitamin A 750IU15%
Vitamin C 104.6mg127%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2017 but was republished with tips and step by step photos in February 2019.

Chicken and Broccoli Stir-Fry
2

Main Dish Recipes, Recipe broccoli, chicken, Chinese, easy, poultry, quick, stir-fry, wok, quick dinner, brown sauce, dinner, weeknight, chicken and broccoli

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Cindy says

    January 6, 2017 at 6:52 am

    Spot on! I am off to the Container Store tomorrow to get organized. So many things to do so I appreciate the quick chop chop meals.

    Reply
    • Cathy says

      January 6, 2017 at 2:39 pm

      Too many Cindy!! ARGH!

  2. Rebecca says

    January 6, 2017 at 1:54 pm

    How much broccoli? There’s no mention of the broccoli in the ingredients. Fresh or Frozen?

    Reply
    • Cathy says

      January 6, 2017 at 2:33 pm

      yikes! that’s a glaring omission! just corrected the recipe. I use 1 1/2 lbs of broccoli cut into smallish florets. Thanks for catching my mistake!

  3. Mary Ann | The Beach House Kitchen says

    January 6, 2017 at 2:57 pm

    Sounds like we may both be 10’s on the obsessive scale Cathy! I love quick and easy dinners all year round, and this one looks delicious and healthy! Getting it on my must make list ASAP!

    Reply
    • Cathy says

      February 3, 2017 at 3:30 am

      Ha! So true Mary Ann. No wonder I like everything you make!

  4. Karen @ Seasonal Cravings says

    January 6, 2017 at 3:58 pm

    5 stars
    I am so with you Cathy! My brain works better when my house is in order. Newsflash – it’s not in order now and our tree is still up! I have so much to do but I am slowly but surely ticking them off my list. I love a quick weeknight stir fry and my kids seem to like them too. That’s a huge win. xo! Happy New Year!

    Reply
    • Cathy says

      February 3, 2017 at 3:30 am

      We’re so alike Karen. Clean house = clear thoughts!

  5. annie@ciaochowbambina says

    January 6, 2017 at 8:00 pm

    5 stars
    I’ll be boarding the organization train this weekend! The tree is down, most of the house feels good, but the kitchen needs some attention… Good times! This dish will be a welcomed addition to our dinner repertoire! Nothing better than homemade! Pinned!

    Reply
    • Cathy says

      February 3, 2017 at 3:29 am

      Sometimes we need quick and easy while get everything else in order!

  6. Michele Steed says

    February 14, 2017 at 1:14 am

    5 stars
    Yummy! Thank you for the recipe, Cathy! Now if only I can get motivated to clean my house too. I don’t have that type A personality.

    Reply
    • Cathy says

      February 16, 2017 at 6:23 pm

      Thanks Michele! Sometimes I wish I could ease up!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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