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This Chicken and Broccoli recipe is a quick weeknight dinner that’s sweet, savoury, and full of flavour. Cooked skillet-style, it’s an easy stir fry that comes together fast for a satisfying meal.
For more delicious stir fry recipes, try my Beef Stir Fry, Tofu Stir Fry, and Beef and Broccoli Stir Fry next.
Whenever I’m craving Chinese takeout, I make this chicken and broccoli recipe instead. It’s quick, comes together in about 30 minutes, and tastes just as good, if not better. The chicken is tender, the broccoli stays crisp, and everything gets coated in a soy, ginger, and honey sauce that hits all the right notes.
I love how the sauce thickens just enough to cling to every bite without feeling heavy. Since it’s a simple stir fry, it makes weeknight cooking feel easy and stress-free. If you’re looking for a meal that’s both flavourful and fuss-free, this one is always a winner!
Is chicken and broccoli healthy?
Chicken and broccoli is healthy because it pairs lean chicken breast with fibre-rich broccoli. The stir fry sauce uses soy, ginger, and a touch of honey for flavour, and you can control the amount to keep it lighter. It’s a nutrient-dense meal that’s lower in fat and still satisfying.
Ingredients
- Chicken breast: Lean and quick to cook, but thighs or tenders also work if you prefer juicier pieces.
- Vegetable oil: Neutral oil that handles high heat well for stir-frying.
- Seasonings (garlic powder, paprika, salt, black pepper): Simple spices that add flavour, colour, and balance to the chicken.
- Broccoli florets: Crisp and vibrant, they add texture and nutrients to the dish.
- Cornstarch slurry: Thickens the sauce so it clings to the chicken and broccoli.
- Sesame seeds and green onions: Garnish that adds crunch, colour, and a fresh finish.
For the Chicken and Broccoli Sauce
- Soy sauce: The salty, savoury backbone of the stir fry sauce. Use low sodium to better control the saltiness.
- Oyster sauce: Adds depth and a subtle sweetness that balances the sauce.
- Honey: A touch of sweetness that rounds out the savoury flavours.
- Sesame oil: Nutty and aromatic, it gives the sauce that signature stir fry taste.
- Rice vinegar: Adds brightness and acidity to balance the sauce.
- Garlic: Fresh minced garlic gives the sauce a bold punch of flavour.
- Fresh ginger: Adds warmth and zing. Optional, but it makes the sauce taste fresher.
How to Make Chicken and Broccoli
Blanch the Broccoli
I start by bringing a pot of water to a boil, then add the broccoli florets for just a minute or two until they turn bright green and crisp-tender. Right after, I transfer them into an ice bath to stop the cooking. This quick step helps the broccoli keep its colour and crunch when I toss it back into the mix later.
Make the Sauce
While the broccoli cools, I whisk together the soy sauce, oyster sauce, honey, sesame oil, rice vinegar, garlic, and ginger in a small bowl. This sauce is the heart of the recipe, with that savoury-sweet flavour that makes chicken and broccoli stir fry taste so good. It only takes a minute to mix, but it makes all the difference.
Cook the Chicken
Next, I season the chicken with garlic powder, paprika, salt, and pepper so every piece is coated with flavour.
I heat a little oil in my skillet over medium-high heat and stir-fry the chicken until it’s golden and cooked through. Once done, I take it out of the pan and set it aside.
Bring It All Together
In the same skillet, I pour in the sauce and let it simmer gently. Then I return the chicken and add the blanched broccoli, stirring everything together until the sauce coats each bite. If I want a thicker sauce, I stir in the cornstarch slurry and cook for another minute until it clings nicely to the chicken and broccoli. I finish with a sprinkle of sesame seeds and sliced green onions before serving it hot over rice or noodles.
Chicken and Broccoli Recipe Tip
Don’t skip blanching the broccoli. It only takes a couple of minutes, but it locks in that bright green colour and keeps the florets crisp-tender. When you toss them back into the sauce, they’ll stay fresh and vibrant instead of turning soggy.
How to Store Chicken and Broccoli
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken reheats well, but the broccoli will soften a bit, so I like to warm it gently on the stove or in the microwave. If you want to keep the texture as fresh as possible, store the chicken and sauce separately from the broccoli and combine them when reheating.
What to Serve with Chicken and Broccoli Recipe
Chicken and broccoli taste great on their own, but serving them with steamed white rice or fluffy jasmine rice makes it a more filling meal. You can also pair it with garlic noodles to soak up the sauce. For a lighter option, try cauliflower rice or zucchini noodles for the same flavour with fewer carbs.
Frequently Asked Questions (FAQs)
It’s best to cook the chicken first so it browns and cooks through evenly. Then you can add the broccoli after blanching or near the end of cooking so it stays crisp and doesn’t overcook. This method also helps the sauce coat everything nicely.
The sauce is a mix of soy sauce, oyster sauce, honey, sesame oil, rice vinegar, garlic, and ginger. It’s savoury, slightly sweet, and full of flavour, and it thickens just enough to cling to the chicken and broccoli.
Yes, blanching the broccoli for 1–2 minutes before stir-frying helps lock in its bright green colour and keeps it crisp-tender. If you skip this step, the broccoli may turn soft or lose its vibrant colour once tossed in the sauce.
More Quick Dinner Recipes
- Parmesan Crusted Salmon
- Creamy Parmesan Orzo with Sausage
- Lobster Pasta
- One Pot Cajun Shrimp and Rice
- Steak with Chunky Tomato Avocado Salsa
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Chicken and Broccoli Recipe
Equipment
- Large skillet, sauté pan, or wok
- Small mixing bowls for cornstarch slurry & marinade
- Wooden spoon or heatproof spatula for stir-frying
Ingredients
Chicken
- 1 lb Chicken Breast, or chicken tenders/thighs, boneless, skinless, sliced
- 2 tbsp Vegetable Oil
- 2 tsp Garlic Powder
- 1 tsp Paprika
- Salt and Black Pepper, to taste
Chicken and Broccoli Stir-Fry Sauce
- 3 tbsp Low Sodium Soy Sauce, or tamari for gluten-free
- 2 tbsp Oyster Sauce
- 2 tbsp Honey
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 4 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated, optional
- 3-4 cups Broccoli Florets
- Sesame Seeds & Sliced Green Onions, for garnish
Cornstarch Slurry
- 1 tbsp Cornstarch
- 3 tsp Cold Water
Instructions
- Bring a pot of water to a boil. Add broccoli florets and blanch for 1–2 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, rice vinegar, garlic, and ginger (if using).
- Season chicken with garlic powder, paprika, salt and pepper then toss until evenly coated. Then heat 2 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry chicken until golden and cooked through. Remove and set aside.
- In the same skillet, pour in the sauce mixture and bring to a gentle simmer. Return chicken to the skillet, toss to coat in sauce. Add blanched broccoli and stir everything together until warmed through. *add cornstarch slurry here if needing to thicken up sauce.
- Garnish with sesame seeds and green onions. Serve hot over steamed rice or noodles.
