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Delicious Chicken and Broccoli Stir-Fry served in a bowl with fresh ingredients.

Chicken and Broccoli Stir-Fry

A quick and delicious Chicken and Broccoli Stir-Fry, perfect for a busy weeknight dinner, packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken thighs or breasts Versatile and juicy; feel free to use tofu for a vegetarian option.
  • 1 tablespoon vegetable oil Plus one teaspoon to help prevent sticking; try grapeseed or canola oil if you prefer.
  • 2 cups small broccoli florets Fresh is best for crunch; frozen can work in a pinch.
  • 1 teaspoon minced garlic Can substitute with garlic powder in a rush.
  • ¼ cup oyster sauce Rich umami flavor; hoisin sauce is a great alternative if needed.
  • ¼ cup low sodium chicken broth Control salt levels; use vegetable broth for a vegetarian version.
  • 2 teaspoons honey Sweetness balances the flavors; maple syrup offers a vegan alternative.
  • 2 teaspoons toasted sesame oil This oil provides a nutty aroma; peanut oil also works well.
  • 1 teaspoon soy sauce Provides soy flavor; tamari is a gluten-free alternative.
  • 1 teaspoon cornstarch Thickens the sauce; arrowroot starch can work in its place.
  • to taste salt and pepper Essential seasoning; adjust as per your dietary needs.
  • 1 tablespoon sesame seeds For garnish and crunch; omit if you prefer a nut-free dish.

Method
 

Preparation
  1. Heat 1 teaspoon of the vegetable oil in a large pan over medium heat.
Cooking Broccoli
  1. Add the small broccoli florets to the pan and cook for 2-3 minutes, or until just tender, maintaining a bright green color.
Garlic Addition
  1. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Chicken Time
  1. Add the chicken seasoned with salt and pepper, and the remaining tablespoon of oil to the pan. Cook the chicken, stirring occasionally, until browned and cooked through (about 3-4 minutes per side).
Mixing the Sauce
  1. In a bowl, whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce.
Thickening the Sauce
  1. In a small bowl, mix together the cornstarch with one tablespoon of cold water. Pour the sauce mixture over the chicken and broccoli; cook for an additional 30 seconds while stirring continuously.
Final Touch
  1. Add the cornstarch mixture and bring everything to a boil, cooking for another minute until the sauce thickens. Remove from heat and top with sesame seeds before serving.

Notes

Serve hot over steamed jasmine rice or whole-wheat noodles. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.