Chicken Broccoli Stir Fry: Quick, Healthy & Delicious Recipe

Chicken broccoli stir fry: the weeknight dinner champion you didn’t know you needed! Are you tired of the same old dinner routine? Do you crave a meal that’s both healthy and bursting with flavor, ready in under 30 minutes? Then look no further! This vibrant dish is about to become your new go-to.

While stir-fries have ancient roots in Chinese cuisine, dating back thousands of years, the combination of chicken and broccoli is a more modern, Westernized adaptation. It cleverly blends the principles of quick cooking and fresh ingredients with a palate that appeals to a broader audience. Think of it as a delicious fusion, bringing together the best of both worlds!

What makes chicken broccoli stir fry so irresistible? It’s the perfect harmony of tender chicken, crisp-tender broccoli, and a savory sauce that coats every bite. The textures are delightful, and the flavors are incredibly versatile – you can easily customize the sauce to your liking, adding a touch of sweetness, spice, or umami. Plus, it’s a fantastic way to sneak in extra vegetables and create a balanced, satisfying meal. I know that once you try this recipe, you’ll add it to your regular rotation!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• For the Stir-Fry Sauce:
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 clove garlic, minced
• For the Stir-Fry:
• 2 tablespoons vegetable oil (or canola oil)
• 1 large head of broccoli, cut into florets
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and minced
• 1/2 cup water chestnuts, sliced (optional)
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish (optional)
• Cooked rice, for serving

Preparing the Chicken:

1. In a medium bowl, combine the cubed chicken with the soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper.
2. Mix well to ensure the chicken is evenly coated. This marinade is crucial for tenderizing the chicken and infusing it with flavor.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least an hour if I have the time.

Making the Stir-Fry Sauce:

1. While the chicken is marinating, prepare the stir-fry sauce. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, chicken broth, sesame oil, red pepper flakes (if using), and minced garlic.
2. Whisk until the cornstarch is completely dissolved and the sauce is smooth. This prevents clumps from forming during cooking.
3. Set the sauce aside. Having it ready to go will make the stir-frying process much smoother and faster.

Cooking the Chicken and Vegetables:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is screaming hot before adding the chicken. This is key to getting a good sear.
2. Add the marinated chicken to the wok in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches to ensure proper browning.
3. Stir-fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned on all sides. Remove the chicken from the wok and set aside. Don’t worry if it’s not fully cooked at this point, as it will continue to cook later.
4. Add the remaining 1 tablespoon of vegetable oil to the wok.
5. Add the broccoli florets, sliced onion, minced garlic, and minced ginger to the wok.
6. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp. You want them to be slightly softened but still have a bit of a bite.
7. If the vegetables start to stick to the wok, add a tablespoon or two of water and continue to stir-fry.
8. Add the sliced water chestnuts (if using) to the wok and stir-fry for another minute.

Bringing it All Together:

1. Return the cooked chicken to the wok with the vegetables.
2. Pour the stir-fry sauce over the chicken and vegetables.
3. Stir-fry for 1-2 minutes, or until the sauce has thickened and evenly coated the chicken and vegetables. The sauce should be glossy and clinging to everything.
4. Remove the wok from the heat.

Serving:

1. Serve the chicken broccoli stir-fry immediately over cooked rice. I prefer jasmine rice, but any type of rice will work.
2. Garnish with sliced green onions and sesame seeds, if desired. These add a nice pop of color and flavor.
3. Enjoy! This dish is best served hot and fresh.

Tips and Variations:

• Spice it up: Add more red pepper flakes to the stir-fry sauce for a spicier dish. You can also add a dash of sriracha or chili garlic sauce.
• Add more vegetables: Feel free to add other vegetables to the stir-fry, such as bell peppers, carrots, snap peas, or mushrooms.
• Use different protein: You can substitute the chicken with tofu, shrimp, or beef. Adjust the cooking time accordingly.
• Make it gluten-free: Use tamari instead of soy sauce and ensure that the oyster sauce is gluten-free.
• Adjust the sweetness: If you prefer a less sweet stir-fry, reduce the amount of brown sugar in the sauce.
• Prep ahead: You can marinate the chicken and prepare the stir-fry sauce ahead of time. This will save you time when you’re ready to cook.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Detailed Ingredient Notes:

Chicken:

I prefer using boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just be sure to trim off any excess fat. Cutting the chicken into 1-inch cubes ensures that it cooks evenly and quickly in the stir-fry.

Soy Sauce:

I always recommend using low-sodium soy sauce to control the saltiness of the dish. You can always add more salt if needed, but it’s difficult to take it away. Regular soy sauce can be quite salty, so be mindful of that.

Cornstarch:

Cornstarch is used in both the marinade and the stir-fry sauce. In the marinade, it helps to tenderize the chicken and create a silky texture. In the sauce, it acts as a thickening agent, giving the sauce a nice glossy finish.

Rice Wine Vinegar:

Rice wine vinegar adds a touch of acidity to the marinade, which helps to tenderize the chicken and balance the flavors. You can find it in most Asian grocery stores or in the international aisle of your local supermarket.

Sesame Oil:

Sesame oil adds a nutty and aromatic flavor to both the marinade and the stir-fry sauce. A little goes a long way, so don’t overdo it. Toasted sesame oil has a stronger flavor than regular sesame oil.

Ground Ginger:

Ground ginger adds a warm and slightly spicy flavor to the marinade. You can also use fresh ginger, but be sure to grate it finely.

White Pepper:

White pepper has a milder and more delicate flavor than black pepper. It’s often used in Asian cuisine to add a subtle warmth without overpowering the other flavors.

Oyster Sauce:

Oyster sauce adds a savory and umami flavor to the stir-fry sauce. It’s made from oyster extracts and has a slightly sweet and salty taste. If you’re vegetarian or vegan, you can substitute it with a vegetarian oyster sauce made from mushrooms.

Brown Sugar:

Brown sugar adds a touch of sweetness to the stir-fry sauce, which helps to balance the saltiness of the soy sauce and oyster sauce. You can use light or dark brown sugar, depending on your preference.

Chicken Broth:

Chicken broth adds moisture and flavor to the stir-fry sauce. You can use homemade or store-bought chicken broth. Low-sodium chicken broth is always a good option.

Red Pepper Flakes:

Red pepper flakes add a touch of heat to the stir-fry sauce. If you’re not a fan of spicy food, you can omit them altogether.

Garlic:

Garlic adds a pungent and aromatic flavor to the stir-fry. I prefer to use fresh garlic, but you can also use garlic powder if you’re in a pinch

Conclusion:

This Chicken Broccoli Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the tender, juicy chicken to the perfectly crisp-tender broccoli, all coated in that savory, slightly sweet sauce, it’s a dish that’s guaranteed to satisfy. And honestly, who doesn’t love a meal that comes together in under 30 minutes? It’s the perfect solution for busy evenings when you crave something delicious and healthy without spending hours in the kitchen.

But the real magic of this recipe lies in its versatility. Feel free to get creative and adapt it to your own tastes and preferences. For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce. If you’re not a fan of broccoli (though I highly recommend giving it a try!), you can easily substitute it with other vegetables like bell peppers, snap peas, carrots, or even zucchini. The possibilities are endless!

Looking for serving suggestions? This Chicken Broccoli Stir Fry is fantastic served over a bed of fluffy white rice or brown rice for a healthier option. You could also try it with quinoa or even cauliflower rice for a low-carb alternative. For an extra touch of flavor and texture, sprinkle some toasted sesame seeds or chopped green onions on top before serving. And if you’re feeling adventurous, why not add some crispy fried noodles for a delightful crunch?

Beyond the basic recipe, there are so many ways to customize this dish. Consider adding some sliced mushrooms for an earthy flavor, or perhaps some water chestnuts for a bit of added crunch. If you’re looking to boost the protein content, you could even add some tofu or shrimp to the stir fry. And for those who prefer a sweeter sauce, a touch of honey or maple syrup can work wonders.

I truly believe that this Chicken Broccoli Stir Fry is a must-try for anyone who loves quick, easy, and flavorful meals. It’s a dish that’s perfect for weeknights, but also impressive enough to serve to guests. The combination of tender chicken, crisp-tender broccoli, and that irresistible sauce is simply divine.

So, what are you waiting for? Grab your wok (or a large skillet) and get cooking! I’m confident that you’ll love this recipe as much as I do. And once you’ve tried it, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? Share your photos and comments below – I can’t wait to see your creations! Happy cooking, and enjoy every delicious bite of your homemade Chicken Broccoli Stir Fry! Let me know if you have any questions, and I’ll be happy to help. I’m excited for you to try this recipe and make it your own!