Chicken and Broccoli Stir Fry Recipe: Simple, Savory, and Super Satisfying

When it comes to a fast, flavorful, and healthy dinner option, chicken and broccoli stir fry hits all the right notes. It’s one of those comforting classics that’s endlessly customizable, easy to whip up, and perfect for weeknights. With its juicy, tender chicken, crisp-tender broccoli, and glossy sauce loaded with savory-sweet notes, this dish satisfies cravings without the guilt.

Whether you’re new to stir frying or a seasoned home cook, this recipe delivers consistent results—and it’s far better than takeout. In this post, you’ll discover how to tenderize chicken like a pro, build the perfect sauce, and master the sizzling wok technique that brings it all together.

Discover great ideas like our Creamy Cajun Chicken Pasta if you’re craving more hearty, satisfying dinners.

Let’s get into the flavor-packed world of chicken and broccoli stir fry.

Why Chicken and Broccoli is a Go-To Weeknight Favorite

There’s a reason chicken and broccoli stir fry remains a favorite in American kitchens—it’s the ultimate one-pan chicken recipe that’s fast, flavorful, and family-friendly. This classic dish is quick to prepare, packed with lean chicken protein and fiber-rich broccoli florets, and it pairs perfectly with steamed rice or noodles for a complete meal.

What makes chicken and broccoli so special is its simplicity and versatility. With just a handful of pantry staples—like soy sauce, garlic, and sesame oil—you can create a healthy stir fry that’s both delicious and satisfying. The glossy, savory sauce clings to every bite, enhancing the natural flavors of the chicken and broccoli.

Best of all, this easy chicken stir fry comes together in under 30 minutes, making it the perfect weeknight dinner for busy families or anyone craving a homemade alternative to takeout.

The Popularity of Stir Fry Dishes Across Cultures

Chicken and broccoli stir fry traces its roots to traditional Chinese cooking, specifically the high-heat stir-frying method known as chao. This fast, fiery technique helps lock in nutrients, maintain vibrant colors, and create bold flavors in just minutes. That’s why stir fry recipes have become a global favorite, celebrated across cultures for their speed, flavor, and flexibility.

Within American-Chinese cuisine, chicken and broccoli has emerged as a standout dish—both a comfort food classic and a healthier alternative to deep-fried takeout meals. Whether it’s coated in a sweet teriyaki glaze or seasoned with bold Szechuan spice, this versatile chicken stir fry adapts to every craving.

The true magic of a chicken and broccoli stir fry recipe lies in its customization. Add different vegetables, change up the sauce, or give it a kick of heat—it’s more than a recipe, it’s your personal canvas for creating quick, satisfying, and nutritious Asian-inspired dinners at home.

Ingredients Breakdown for Chicken and Broccoli

Essential Ingredients You Need (With Alternatives)

Crafting the perfect chicken and broccoli stir fry begins with a solid list of ingredients. Here’s a breakdown of what you’ll need—and how to substitute if necessary.

Ingredient	Purpose	Substitutes
Chicken breast	Lean protein	Boneless chicken thighs (juicier, skip tenderising)
Baking soda	Tenderises chicken	Skip if using thighs
Broccoli florets	Crunchy, nutrient-rich veggie	Broccolini, green beans, or snow peas
Garlic cloves	Aromatic base	Garlic paste or powder (less flavor)
Onion	Adds depth and sweetness	Shallots or green onions
Light soy sauce	Salty, umami-rich sauce base	All-purpose or low-sodium soy sauce
Cornflour	Sauce thickener	Arrowroot powder or potato starch
Chinese cooking wine (Shaoxing)	Rich umami flavor	Mirin or dry sherry
Oyster sauce	Sweet-savory complexity	Hoisin sauce or mushroom soy sauce (for vegetarians)
Sesame oil	Nutty finish	Skip or use toasted sesame seeds
White pepper	Subtle heat	Black pepper (milder)
Water	Helps blend sauce	Low-sodium chicken broth for extra depth
Oil	High-heat frying	Peanut, canola, or vegetable oil

These ingredients come together to create a balanced stir fry dish that’s both rich and vibrant in flavor.

Want to make it vegetarian? Simply replace the chicken with tofu or seitan and swap out oyster sauce for a mushroom-based soy.

Understanding the Role of Each Ingredient in the Recipe

Let’s break down why each component matters in this stir fry:

• Chicken (tenderised): Using baking soda transforms lean chicken breast into buttery-soft slices. This step is key if you’re after that restaurant-style tenderness.
• Broccoli: Lightly steamed or microwaved ahead of time, broccoli brings that crisp-tender texture without getting waterlogged in the pan.
• The sauce trio (soy, oyster, wine): These build the salty, sweet, and umami backbone. Cornflour thickens the mix into a glossy coat for every bite.
• Garlic and onion: These aromatics add warmth and depth. Be sure to cook just until fragrant—they’re your flavor base, not the stars.
• Oil and heat: A hot pan and high-smoke-point oil ensure that quick charred finish without sogginess.

These well-balanced ingredients come together in just minutes to give you a stir fry that’s healthier and tastier than takeout.

Don’t miss our Garlic Chicken with Spinach if you’re craving more quick chicken ideas packed with greens and flavor.

How to Tenderise Chicken Like a Pro

Why Tenderising Chicken Makes a Huge Difference

If you’ve ever wondered how your favorite Chinese restaurants achieve that silky, tender texture in their stir fry chicken, the secret is simple: tenderising.

When making chicken and broccoli stir fry, especially with lean chicken breast, tenderising is what transforms ordinary meat into melt-in-your-mouth perfection. This often-overlooked step is crucial for creating the juicy, velvety chicken you expect from top-tier Chinese stir fry dishes. It enhances texture, reduces cooking time, and helps the meat stay moist—even under high heat.

In fast-cooking meals like chicken and broccoli, where the skillet stays blazing hot, skipping the tenderising step can leave your chicken dry and rubbery. This technique is especially important for boneless chicken breasts, which are prone to toughness if overcooked. While chicken thighs are naturally more forgiving due to their fat content, giving them a quick tenderising treatment can still elevate the final dish.

For the most flavorful, juicy, and evenly cooked chicken stir fry, tenderising is a game-changer you’ll want to use every time.

Step-by-Step Guide to Tenderising with Baking Soda

The magic ingredient for tenderising? Baking soda (bicarbonate of soda). It raises the pH level of the chicken, loosening the protein structure and locking in moisture. Here’s how to do it right:

Ingredients:

• 500g (1 lb) chicken breast, thinly sliced
• 1½ teaspoons of baking soda
• Water for rinsing

Instructions:

1. Slice the Chicken Thinly
   Aim for even, bite-sized strips that cook fast and absorb flavor better.
2. Sprinkle Baking Soda
   Lightly coat the sliced chicken with the baking soda. Massage it into the meat using your hands or a spoon.
3. Let it Sit
   Leave the chicken to rest for 15–20 minutes. During this time, the baking soda breaks down the meat fibers gently.
4. Rinse Thoroughly
   Rinse the chicken under cold water to remove the excess baking soda. Pat dry with paper towels.
5. Proceed with Cooking
   Now your chicken is ready for stir frying—it’ll be tender, juicy, and quick-cooking.

Important Tip: Don’t overdo the baking soda. Using more than needed can result in a weird, soapy taste. Stick to the recommended amount and rinse well.

Want another pro-style stir fry idea? Check out our Beef Broccoli Stir Fry to see this same tenderising method applied to beef!

Mastering the Chicken and Broccoli Sauce

What is Chicken and Broccoli Sauce Made Of?

The chicken and broccoli sauce is the heart of the dish. It’s the silky, flavorful coating that brings every bite to life—salty, savory, slightly sweet, and rich in umami. Unlike bottled sauces loaded with preservatives, this homemade version uses real pantry ingredients for restaurant-quality flavor at home.

Here’s what typically goes into the sauce:

Ingredient	Function
Light soy sauce	Provides salty depth and umami
Cornflour (cornstarch)	Thickens the sauce to a glossy finish
Oyster sauce	Adds sweetness and complexity
Chinese cooking wine	Balances flavor and enhances aroma
Sesame oil	Gives a nutty, aromatic finish
White pepper	Adds gentle warmth without overpowering
Water	Helps emulsify and distribute the sauce evenly

Want a shortcut? You can use an all-purpose stir-fry sauce like “Charlie” (a homemade blend), but nothing beats mixing it fresh.

This sauce doesn’t just coat the ingredients—it ties the entire dish together with savory perfection.

Balancing Flavors: Sweet, Savory, and Umami

To really master the sauce, it’s all about balance.

• Salty from soy sauce and oyster sauce
• Umami from the cooking wine and oyster sauce
• Nutty from the sesame oil
• Slight heat from white pepper
• Silky texture from cornflour thickening

If you’re avoiding alcohol, swap Shaoxing wine with mirin or even apple juice (though it’ll be slightly sweeter). And for gluten-free versions, use tamari in place of soy sauce.

Pro Tip: Mix the cornflour with the soy sauce first until smooth, then stir in the remaining ingredients. This ensures no lumps and a perfectly even consistency.

Once you combine the sauce with the cooked chicken and broccoli, it clings to every bite with that restaurant-style gloss.

Looking for inspiration? Try our Gluten-Free Stir Fry with Rice Noodles for a sauce variation tailored to gluten-free diets.

Stir Fry Cooking Technique Explained

What is the Secret to Stir Frying?

The secret to great stir frying isn’t a fancy pan or exotic ingredients—it’s all about heat, timing, and movement.

Here’s what sets an excellent stir fry apart from a soggy mess:

High Heat is Non-Negotiable

Your pan should be smoking hot—literally. Stir frying is meant to cook food fast and furiously, sealing in flavor without overcooking. If your heat’s too low, your ingredients will steam instead of sear, resulting in limp vegetables and rubbery chicken.

Use the Right Pan

A wok is ideal due to its shape and heat distribution, but a large stainless steel or cast iron skillet also works well. Avoid nonstick pans—they don’t handle high heat as effectively.

Prep Everything First

Once you start cooking, things move quickly. That’s why it’s essential to have your chicken, broccoli, aromatics, and sauce all prepped and ready before turning on the heat. This method is called mise en place—French for “everything in its place.”

Cook in Stages

Trying to stir fry everything at once leads to uneven cooking. Instead, cook ingredients in layers: aromatics first, then meat, then veggies, and finally the sauce.

This not only ensures every component cooks perfectly but also lets flavors build naturally in the pan.

Check out this method in action in our Honey Garlic Chicken Bites—you’ll see how cooking in stages intensifies flavor beautifully.

How to Achieve That Classic “Wok Hei” Flavor

Ever wondered why restaurant stir fry tastes smoky and complex? That’s thanks to wok hei, or “breath of the wok.” It’s the slightly charred, toasty aroma achieved when oil, heat, and ingredients interact quickly.

Here’s how to mimic wok hei at home:

• Use a wok if you have one, and preheat it for 2-3 minutes until smoking hot.
• Use a small amount of oil and swirl it quickly before adding aromatics.
• Don’t overcrowd the pan. Cook in batches if necessary.
• Keep the food moving. Toss, flip, stir—whatever keeps it in contact with the heat evenly.

Even if you can’t get full wok hei on a home stovetop, these tips will boost your stir fry’s aroma and texture dramatically.

Don’t miss our Creamy Mushroom Spinach Orzo for another example of layering flavor through careful heat control.

Step-by-Step: Cooking Chicken and Broccoli Stir Fry

Cooking Sequence: Do You Cook Meat or Vegetables First?

One of the most common questions when making chicken and broccoli stir fry is:
Should you cook the meat or vegetables first?

The answer is: Start with aromatics → meat → veggies → sauce.

Here’s the ideal order for stir fry perfection:

1. Cook Aromatics First:
   Heat 2 tablespoons of oil over high heat. Add the minced garlic and sliced onion. Stir for 10 seconds until fragrant and just golden.
2. Add Chicken:
   Toss in your tenderised chicken and stir fry for 2 minutes. You’re not looking to brown it deeply—just cook until it’s opaque and almost done. The final cooking will happen when the sauce is added.
3. Add Broccoli:
   Since the broccoli is already steamed or microwaved, it just needs to be reheated. Add it to the pan and stir to coat it with the flavors already developing.
4. Add Sauce + Water:
   Pour in the premixed sauce and 1¼ cups of water. Stir to combine everything evenly. Cook for 1–2 minutes until the sauce thickens and becomes glossy—coating the chicken and broccoli beautifully.

This staged approach guarantees tender chicken, crisp-tender broccoli, and no watery stir fry disasters.

Don’t miss our Avocado Chickpea Salad Wraps for a different twist on veggie-forward meals with balanced textures.

Stir Fry Timing: Knowing When Chicken is Perfectly Cooked

One of the trickiest things in stir fry is knowing when the chicken is done—especially since you’re working over high heat.

Here are some signs your chicken is cooked just right:

• Color: It should turn from pink to white and opaque all the way through.
• Texture: Press with your spatula—it should be firm, not squishy.
• Juices: If you cut into a thicker piece, it should release clear, not pink, juices.
• Timing: If tenderised and sliced thinly, chicken takes about 2–3 minutes total in a hot pan.

Avoid overcooking—even one minute too long can make the meat rubbery. That’s why you only need to partially cook it before adding the sauce.

Pro tip: The sauce finishing step helps finish the chicken cooking gently while building flavor. This is what keeps it moist and flavorful without drying out.

Looking for more fast dinner solutions? Try our Quick Tuna Salad Pita for another time-saving recipe.

Serving Suggestions and Side Dishes

What to Serve with Chicken and Broccoli Stir Fry

Chicken and broccoli stir fry is incredibly versatile and pairs beautifully with a variety of sides. Whether you’re going low-carb, craving comfort, or feeding a hungry crowd, you’ve got options.

Here are the best pairings to elevate your meal:

Steamed White Rice

The classic. It soaks up all that savory, glossy sauce and balances the bold flavors of the stir fry. Jasmine or basmati rice adds a lightly fragrant touch.

Brown Rice

Want more fiber? Brown rice adds a nutty flavor and chewier texture that complements the tender chicken.

Noodles

Flat rice noodles or lo mein are perfect if you’re craving a takeout vibe. Just toss them into the wok at the end to coat them in that luscious sauce.

Cauliflower Rice

For a low-carb option, cauliflower rice is the way to go. It’s light, fluffy, and lets the sauce shine.

Fried Rice

Already have leftover rice? Make it into garlic fried rice for a double win on flavor and efficiency.

Need more comfort-food inspiration? Don’t miss our Chicken Pot Pie for another hearty, soul-satisfying meal.

Delicious Rice Options and Noodle Pairings

Let’s break down some pairing ideas:

Side Dish	Best For	Flavor Profile
Jasmine Rice	Classic pairing	Light and floral
Brown Rice	Whole-grain lovers	Nutty and chewy
Egg Fried Rice	More flavor and texture	Savory and aromatic
Rice Noodles	Takeout-style lovers	Silky and slurpable
Glass Noodles	Light and springy texture	Slightly chewy, absorbs sauce well
Garlic Noodles	Bolder taste	Rich, buttery, and garlicky
Quinoa	High-protein and gluten-free	Earthy, fluffy

No matter what base you choose, be sure to serve your stir fry hot and fresh—nothing ruins a great meal like soggy rice or cold noodles.

Check out our Cozy Stew: A Hearty Family Dinner if you’re looking to round out your weekly menu with another comfort favorite.

Mistakes to Avoid with Chicken and Broccoli Stir Fry

Common Errors that Ruin Texture or Flavor

Even with the best ingredients, chicken and broccoli stir fry can fall flat if you make certain missteps. The good news? They’re totally avoidable.

Let’s look at the most common stir fry mistakes and how to fix them:

Skipping the Tenderising Step

This is the #1 reason chicken turns out tough. Especially with breast meat, tenderising with baking soda makes a massive difference. Don’t skip it unless you’re using thighs.

Overcrowding the Pan

Trying to cook too much at once causes the ingredients to steam instead of sear. This results in soggy broccoli and pale chicken. Stir fry in small batches for the best texture.

Cold Pan or Low Heat

Stir frying is a high-heat method. If your pan isn’t smoking hot when you add ingredients, you’ll never get that quick sear or wok hei aroma. Preheat your wok or skillet thoroughly.

Not Prepping Everything First

Once you start stir frying, it’s go-time. There’s no pause. Fumbling with sauce prep mid-cook leads to overcooked chicken or burnt garlic. Mise en place is key.

Using Raw or Waterlogged Broccoli

Broccoli should be lightly steamed and well-drained before hitting the pan. Wet florets dilute the sauce and make it runny. Microwaving for 3 minutes is a great shortcut.

Learn more about layering flavors and prep in our One-Pan Creamy Garlic Shrimp Spinach Pasta for another quick stovetop masterpiece.

How to Avoid Soggy Broccoli or Overcooked Chicken

Here’s how to consistently nail your stir fry every time:

Issue	Solution
Chicken too dry	Tenderise before cooking and don’t overcook
Broccoli too soft	Pre-steam and add late in cooking
Sauce too thin	Use proper cornstarch ratio and avoid adding excess water
Dish lacks flavor	Don’t skip oyster sauce or cooking wine
Sauce too salty	Use low-sodium soy or balance with a dash of sugar

Customizing Your Chicken and Broccoli Stir Fry

Adding Spices, Veggies, and Proteins for Variety

The beauty of chicken and broccoli stir fry is that it’s a flexible base you can adapt in dozens of delicious ways. Once you master the core recipe, you can tweak it to fit your pantry—or your cravings.

Here’s how to build on the basics:

Add Spice for Heat Lovers

• Toss in red pepper flakes or sriracha with the garlic
• Stir in chili oil or chopped fresh Thai chilies
• Drizzle with hot sesame oil before serving

Swap or Add Vegetables

Mix in other quick-cooking veggies to boost color, texture, and nutrients:

• Bell peppers (red, yellow, or green)
• Snow peas or sugar snap peas
• Carrots (julienned)
• Baby corn
• Mushrooms (shiitake or button)

Try Other Proteins

Switch things up with alternate proteins:

• Shrimp (cooks fast, pairs well with garlic)
• Tofu (press and cube, then fry until golden)
• Beef slices (use same baking soda tenderizing technique)
• Tempeh or seitan (for a vegan option)

These swaps keep the stir fry fresh, exciting, and never boring.

Looking for inspiration? Try our One-Pan Harissa Chicken with Chickpeas for a spicy, protein-packed twist on a pan dinner.

Making It Gluten-Free, Keto, or Vegan-Friendly

Your chicken and broccoli stir fry can fit just about any dietary preference with a few smart swaps:

Gluten-Free Version

• Use tamari instead of soy sauce
• Ensure oyster sauce and cooking wine are certified gluten-free

Keto-Friendly Version

• Serve over cauliflower rice instead of traditional rice
• Skip cornflour or replace with xanthan gum (tiny amount)

Vegan Version

• Swap chicken with tofu, tempeh, or seitan
• Use mushroom sauce instead of oyster sauce
• Replace cooking wine with rice vinegar or mirin

Stir fry doesn’t have to be one-size-fits-all. With these changes, it works for everyone—from meat-lovers to plant-based eaters.

Check out our Gluten-Free Chicken Tacos for another adaptable recipe that hits all the right flavors—without the gluten.

Frequently Asked Questions About Chicken and Broccoli Stir Fry