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Chicken Broccoli Stir Fry - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced against the grain
  • 4 cups broccoli florets (about 2 small heads)
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 green onions, sliced (whites and greens separated)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce (or hoisin for a sweeter profile)
  • 1 tablespoon rice vinegar (or cider vinegar)
  • 1 tablespoon honey (or brown sugar)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • Cooked white or brown rice, or rice noodles
  • Sesame seeds, lime wedges, extra chili oil

Method
 

  1. Prep the chicken: Pat the chicken dry and slice it thinly. Thinner strips cook fast and stay tender. Season lightly with a pinch of salt and pepper.
  2. Mix the sauce: In a bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, cornstarch, and sesame oil until smooth. Set aside. This step makes the stir fry move quickly once the pan is hot.
  3. Blanch or quick-steam the broccoli (optional but helpful): For extra crisp-tender florets, microwave broccoli with a splash of water for 1–2 minutes or blanch in boiling water for 45–60 seconds. Drain well. This prevents undercooked stems or overcooked tops later.
  4. Heat the pan properly: Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it shimmer. A hot pan gives you good sear and prevents sticking.
  5. Cook the chicken in batches: Spread half the chicken in the pan. Let it sear for 1–2 minutes before stirring, then cook until just opaque, about 3–4 minutes total. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.
  6. Aromatics time: Add the remaining oil if the pan looks dry. Toss in garlic, ginger, green onion whites, and red pepper flakes. Stir for 30 seconds until fragrant. Don’t let the garlic brown.
  7. Add broccoli: Stir in broccoli and toss for 1–2 minutes to pick up the aromatics and get a bit of char.
  8. Combine and sauce: Return chicken and any juices to the pan. Whisk the sauce again (cornstarch settles), then pour it in. Stir constantly as it thickens, 1–2 minutes, until glossy and the chicken is cooked through.
  9. Finish and serve: Turn off the heat. Taste and adjust seasoning—add a splash more soy for salt, honey for sweetness, or vinegar for brightness. Sprinkle green onion tops. Serve hot over rice or noodles. Garnish with sesame seeds if you like.