Chicken and Broccoli Stir-Fry

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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.

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.

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.

Let’s make Chicken and Broccoli Stir-Fry

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!

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

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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.