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5 from 3 votes
Just cooked Chicken and Broccoli Stir-Fry in a wok with a light blue linen draped above.
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
  • 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)
  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.