What type of chicken is best for making chicken and broccoli stir fry?

Boneless skinless chicken breast is the most common choice for chicken and broccoli stir fry because it cooks quickly and stays tender when sliced thin. However, chicken thighs can also be used for a richer flavor and more moisture. To get tender strips, partially freeze the chicken for about an hour before slicing thinly against the grain.

Can I substitute other vegetables for broccoli in chicken stir fry?

Yes, you can replace broccoli with vegetables like snap peas, asparagus, bell peppers, carrots, or green beans. These options maintain a crisp texture when stir-fried. Avoid frozen vegetables that can release too much water and make the sauce runny.

How do I make a stir fry sauce that isn't too salty?

Since soy sauce differs in salt content by brand, start by adding a small amount and tasting as you go. You can also dilute the soy sauce with water or low-sodium broth to reduce saltiness. For gluten-free options, use tamari sauce. Adding a small pinch of sugar or a splash of rice vinegar can balance salty flavors.

What is the best way to store and reheat leftover chicken and broccoli stir fry?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat, stirring occasionally, or microwave at half power in short intervals. If the sauce thickens too much, add a tablespoon of water to loosen it.

What sides pair well with chicken and broccoli stir fry?

Chicken and broccoli stir fry goes well with steamed white or brown rice, noodles, cauliflower rice, or quinoa. These sides absorb the flavorful sauce and add texture, making a balanced and satisfying meal.

Chicken And Broccoli Stir Fry Recipe Ready In 20 Minutes

Ingredients

Scale

1 lb (about 450g) boneless, skinless chicken breast, cut into 3/4-inch pieces
1 lb (about 5 cups) broccoli florets
1 small onion, sliced into strips
1/2 lb (about 225g) white button mushrooms, thickly sliced (optional)
2 tablespoons cooking oil, divided
1 tablespoon butter (optional for added richness)
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh garlic, grated or minced
2/3 cup (160 ml) chicken broth
3 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/4 to 1/2 teaspoon black or white pepper
Optional: 2 tablespoons oyster sauce or fish sauce substitute
Optional: 2 tablespoons mirin or rice wine

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Instructions

1. In a bowl, whisk together all sauce ingredients until sugar and cornstarch dissolve well; warming the broth slightly helps this process. Set aside.
2. Season chicken pieces lightly with salt and pepper. Heat 1 tablespoon oil in a large heavy skillet or wok over medium-high heat. Add chicken in a single layer; sear undisturbed for 1 minute, then stir-fry for 4-5 more minutes until golden and cooked through. Remove chicken and keep warm.
3. In the same skillet, add remaining 1 tablespoon oil (and butter if using). Add broccoli florets, sliced onion, and mushrooms. Stir-fry for 3 minutes until mushrooms soften and broccoli is crisp-tender. Reduce heat to medium-low.
4. Add garlic and ginger to the pan; cook about 30-45 seconds until fragrant without browning.
5. Stir the sauce again and pour it over the vegetables. Simmer for 3-4 minutes until the sauce thickens and flavors mellow. Add water by the tablespoon if sauce becomes too thick.
6. Return the cooked chicken to the pan, stir-fry for 30 seconds to coat and heat through. Taste and adjust soy sauce or seasoning if necessary.
7. Serve immediately over steamed rice, noodles, quinoa, or cauliflower rice. Garnish with sesame seeds if desired.

Last Step:

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Notes

🧄 Use fresh ginger and garlic for the best flavor; if unavailable, use ground ginger and garlic powder conservatively.
🐔 Thinly slice chicken (partially freezing for 1 hour before slicing helps) for quicker, more tender cooking.
🥦 Avoid frozen vegetables to prevent soggy texture and watery sauce.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 250-330 kcal
Sugar: 6-10 g
Sodium: 586-766 mg
Fat: 9-16 g
Saturated Fat: 0.7-2 g
Trans Fat: 0 g
Carbohydrates: 14-21 g
Fiber: 1.6-4 g
Protein: 27-36 g
Cholesterol: 73 mg