What type of chicken works best for Chicken and Broccoli Stir Fry?

Boneless, skinless chicken breasts are commonly used for this stir fry because they cook quickly and remain tender. However, chicken thighs or tenders are great alternatives if you prefer a juicier texture. Slice the chicken thinly and evenly to ensure it cooks through quickly and absorbs the sauce flavors well.

Can I use frozen broccoli instead of fresh in this stir fry?

Fresh broccoli is recommended because it maintains its crisp texture when stir-fried. Frozen broccoli tends to release water when cooked, which can make the sauce watery and the broccoli mushy. If you only have frozen, thaw and drain it thoroughly before cooking to minimize excess moisture.

How do I prevent the stir fry sauce from tasting too salty?

Soy sauce saltiness can vary widely, so start by adding a small amount and tasting as you go. You can dilute the sauce with a bit of water or chicken broth if it becomes too salty. For a gluten-free option, tamari sauce works well and often has a milder salt profile.

What’s the easiest way to peel and prepare fresh ginger for this recipe?

Use the edge of a teaspoon to gently scrape off the ginger skin, which avoids wasting the flesh. Then finely grate the peeled ginger for the sauce. Fresh ginger adds the best flavor balance, but ground ginger can be used sparingly if needed.

How should I reheat leftover Chicken and Broccoli Stir Fry without losing texture?

Reheat leftovers in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water helps prevent drying out. Avoid microwaving unless necessary, and if microwaved, cover and heat in short intervals to keep the broccoli from getting soggy.

Chicken And Broccoli Stir Fry With Green Beans And Basil Salad

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
2 tablespoons cooking oil (extra light olive oil recommended), divided
1 tablespoon butter (optional)
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh garlic, grated or minced
Salt and black pepper to taste
2/3 cup (160 ml) chicken broth or water
3 tablespoons soy sauce or Tamari
2 tablespoons light brown sugar, packed
1 tablespoon cornstarch
1 tablespoon sesame oil
Optional: 2 tablespoons oyster sauce or fish sauce

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Instructions

1. Whisk together chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, grated ginger, grated garlic, and black pepper to make the stir-fry sauce. Set aside.
2. Season chicken with salt and black pepper. Heat 1 tablespoon cooking oil in a skillet or wok over medium-high heat. Cook chicken until golden and cooked through (about 6 minutes). Remove and keep warm.
3. In the same pan, add remaining oil. Stir-fry broccoli, onion, and mushrooms for 3 minutes until tender. Reduce heat to medium-low.
4. Stir the sauce and pour over vegetables. Simmer for 3-4 minutes until sauce thickens. Add water if too thick.
5. Return chicken to the pan. Stir for 30 seconds to heat through. Adjust seasoning as needed.
6. Serve over rice, noodles, or quinoa. Garnish with sesame seeds if desired.

Last Step:

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Notes

🧄 Use fresh ginger and garlic for the best flavor.
🥦 Avoid frozen vegetables to keep the sauce from becoming watery.
⏲️ Prepare ingredients ahead of time because stir-frying is quick.

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: 330 kcal
Sugar: 8 g
Sodium: 580 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 80 mg