Quick Chicken and Broccoli Stir Fry
This post may contain affiliate links. Please read our disclosure policy.
This lightening-quick chicken and broccoli stir fry is a satisfying 25-minute meal with flavorful bite-sized pieces of chicken breast, tender-crisp florets, and homemade honey-ginger-garlic sauce for the most delicious sweet tang. Even a beginner cook can produce this Asian-inspired dish with minimal fuss—and only one wok or skillet to wash.
Long-time readers know I’m always excited to cook Asian-inspired flavors at home, whether it’s sweet and sticky meatballs, bourbon chicken, or the ultimate cheat code of making teriyaki chicken in the slow cooker. This 25-minute chicken and broccoli falls right in that line-up of easy ways to mimic takeout favorites with everyday ingredients.
Why You’ll Love This Quick Chicken and Broccoli
- Ready in 25 minutes with minimal minding, waiting, or fuss
- The homemade sauce is full of balanced tang and sweetness from honey, soy sauce, garlic, and ginger
- Lean protein and a wholesome veggie together in one dish
- Velveting the chicken locks in flavor and keeps it tender
- Easy to serve with your favorite rice or noodles
Ingredient Notes
Step-by-Step
When you choose a stir fry, you’re usually looking for a recipe that comes together really quickly. This delivers!
Pro Tip
Start your rice or noodles first thing. Like most any stir fry, this comes together really fast once you start cooking, and you don’t want to be caught up at the last minute with fully-cooked chicken and 15 minutes left to wait for your base! Or purchase 3-minute microwavable rice packets and save all the trouble. We love them!
For the stir fry itself, begin by prepping the chicken. Slice it into thin pieces—cutting against the grain and at a slight angle keeps it maximally tender—and gently toss those pieces with kosher salt, black pepper, and cornstarch in a prep bowl.
Sauté the broccoli in a drizzle of cooking oil, then remove to a plate.
Cook the chicken pieces in batches until golden and crisp on the outside and cooked through to 165°F. Remove to the plate with the broccoli.
Whisk together the sauce while the chicken cooks, then pour this into the empty skillet and let it bubble for a couple of minutes until thickened.
Return everything to the pan and warm through until ready to serve.
Perfect Pairings
Any type of rice or rice noodles are an ideal base for this tasty chicken and broccoli. Keep it simple and straightforward, I say!
If you want to toss extra veggies into the stir fry, you can sauté a few handfuls of snow peas, sliced bell pepper, or shredded carrots along with the broccoli. Steamed dumplings, egg rolls, or spring rolls are nice accompaniments if you want to stretch out the meal.
More Easy Stir Fry Recipes
- Chicken and Bell Pepper Stir Fry
- Chicken Asparagus Stir Fry
- 20-Minute Ground Beef and Broccoli
- Sweet Thai Basil Chicken
Quick Chicken and Broccoli Stir Fry
Ingredients
- 2 boneless, skinless chicken breasts
- 3 Tablespoons cornstarch divided
- kosher salt and black pepper
- avocado, canola, or vegetable oil
- 3-4 cups broccoli florets any tough stems removed
- 1/3 cup low-sodium chicken broth
- 1/4 cup honey
- 3 Tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger or a cube, see note
- 1/2 teaspoon garlic powder
- rice, noodles, sesame seeds, etc. for serving
Instructions
- Cut chicken into bite-sized pieces (about 1”) and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.2 boneless, skinless chicken breasts, 3 Tablespoons cornstarch, kosher salt and black pepper
- Set a large wok or skillet over medium-high heat. Add a generous drizzle of avocado, canola, or vegetable oil. When it starts to shimmer, add broccoli and cook, tossing frequently, for 3-4 minutes, until it is vibrantly green with a tender-crisp texture. Remove to a paper towel-lined plate and set aside.avocado, canola, or vegetable oil, 3-4 cups broccoli florets
- After removing the broccoli, add half the chicken to the skillet. Cook for 2-3 minutes without touching, until one side is golden, then turn frequently as it browns for another couple of minutes, until each piece is cooked through. Transfer cooked chicken to the plate with the broccoli. Repeat with remaining chicken.
- While the chicken cooks, make the sauce. Combine broth, honey, soy sauce, vinegar, sesame oil, ginger, garlic powder, and remaining 1 Tablespoon cornstarch in a large liquid measuring cup. Whisk and set aside.1/3 cup low-sodium chicken broth, 1/4 cup honey, 3 Tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon garlic powder
- After all the chicken is cooked and transferred out to a plate, pour in the sauce. Scrape the bottom of the pan to loosen any stuck-on bits. Bring the liquid to a simmer and let it bubble for 2-3 minutes, stirring frequently, until it thickens a bit.
- Return chicken and broccoli to the pan and stir well to coat.
- After another 1-2 minutes, or as soon as the sauce is thickened as much as you like and the chicken is warmed through, turn off the heat.
- Serve right away over rice or noodles, with a generous sprinkle of sesame seeds, if desired. Enjoy!rice, noodles, sesame seeds, etc.
Notes
- Sauce: If the sauce separates a lot, give it another quick stir or whisk before pouring over the chicken.
- Sub for Rice Vinegar: Apple cider vinegar is a good substitute if needed.
- Options for the Ginger: I nearly always use a cube of frozen ginger—one small cube is typically equal to 1 tsp. fresh grated, and they are sold in a small tray near veggies in most freezer aisles.
- Storage: Leftovers keep at least 3-4 days. Store individual servings in airtight containers in the refrigerator.
- Reheating: Warm in the microwave or over medium-low heat on the stovetop. Add a very small splash of water or broth only if the sauce still seems too thick after heating.
