Description

This Chicken and Broccoli Stir Fry is a classic weeknight favorite—tender chicken pieces and crisp broccoli tossed in a savory garlic-ginger soy sauce. It’s fast, full of flavor, and perfect served over rice or noodles. Ready in under 30 minutes!

Ingredients

1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
3 cups broccoli florets
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup chicken broth or water

For the Stir Fry Sauce:

1/4 cup low sodium soy sauce
1 tablespoon oyster sauce (optional for depth)
1 tablespoon hoisin sauce
1 tablespoon brown sugar or honey
1 teaspoon sesame oil
1 tablespoon cornstarch
1/3 cup water

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Instructions

Marinate the chicken: In a bowl, toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let sit while you prep everything else (about 10 minutes).
Make the sauce: In a separate bowl, whisk together all stir fry sauce ingredients until smooth. Set aside.
Cook the broccoli: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and 1/4 cup water. Cover and steam for 2–3 minutes until tender-crisp. Remove from pan and set aside.
Cook the chicken: In the same pan, heat remaining 1 tablespoon oil. Add marinated chicken and cook for 4–5 minutes until golden and cooked through.
Add aromatics: Stir in garlic and ginger, and cook for 1 minute until fragrant.
Combine: Return broccoli to the pan, pour in the stir fry sauce, and toss everything together. Cook for another 2–3 minutes, until the sauce thickens and coats the chicken and broccoli.
Serve hot over rice or noodles. Garnish with sesame seeds or green onions if desired.

Notes

Use pre-cut stir fry veggie mixes to save time.
Add bell peppers, mushrooms, or snap peas for more color and texture.
Make it spicy with a dash of sriracha or chili garlic sauce.