Ever come home after a whirlwind of traffic, errands, or maybe a surprise downpour, only to find absolutely nothing ready for dinner? We’ve all been there, eyeballing bare countertops, fridge lights flickering on pity mode. You want something that doesn’t ask for much fuss but still tastes like you spent hours fussing over it. That’s where a quick Chicken and Broccoli Stir Fry swoops in like a hero.
You whip out your knife, trim a few broccoli florets, slice up chicken breasts, and before you can decide which show to binge next, you’ve got dinner shimmering on your plate. And the best part? That vivid green broccoli still has a satisfying crunch, while every bite of tender chicken is cloaked in a tangy, garlicky sauce. Honestly, it’s the kind of meal that wipes away the midweek slump.
Why You’ll Love It
This stir fry ticks so many boxes.
– Super fast: You’re talking about 30 minutes from pan to plate.
– Flavor harmony: Garlicky, gingery aromatics meet a light sauce that’s just sweet enough.
– Health boost: Lean protein plus vitamin-rich broccoli.
– Totally flexible: Swap in tofu, shrimp, or beef. Add red peppers, snap peas, or mushrooms.
– One-pan magic: Fewer dishes means more chill time.
You know what? It feels a bit like a cheat code. Easy enough for a weeknight, yet impressive if friends drop by.
Timing and Servings
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Servings: 4
Want to feed more people? Double it. Cooking for one? Halve it. It also freezes well for lunches or those “too busy to cook” days.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets, trimmed and roughly even in size
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- ½ cup low-sodium chicken broth or water
- 1 tsp granulated sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 2 tbsp cold water (for slurry)
Simple staples plus a few fresh bits are all you need. See? Stress-free cooking.
Directions
- Optional marinade: Toss chicken with 1 tbsp soy sauce, a pinch of sugar, and ½ tbsp cornstarch. Let rest 10 minutes to deepen flavor.
- Heat 1 tbsp oil over medium-high in a large skillet or wok. Add chicken in a single layer. Let it sizzle undisturbed for 2 minutes, then stir-fry until golden, about 4–5 more minutes. Transfer to a plate.
- Lower heat to medium. Add the remaining oil, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add broccoli. Stir constantly until it turns bright green and is tender-crisp, about 2–3 minutes.
- Return chicken to the pan. Pour in soy sauce, broth, and sugar. Let it bubble for a minute so flavors meld.
- Mix cornstarch with cold water until smooth. Pour in while stirring. The sauce will thicken in 1–2 minutes.
- Taste and tweak: more soy for salt, more sugar for sweetness.
- Serve right away over rice, noodles, or cauliflower rice for a low-carb twist.
Variations
Feel free to switch things up. Thinly sliced beef or shrimp can replace chicken, and tofu is a great plant-based alternative. For extra crunch and color, toss in bell peppers, carrots, or snap peas. Craving heat? Stir in chili garlic sauce or sprinkle red pepper flakes. Need gluten-free? Reach for tamari and arrowroot powder.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken; add a splash of water or broth when reheating to loosen it. Freeze meal-sized portions for up to a month—thaw overnight before warming. Reheat in the microwave on medium power or gently in a skillet with a bit of oil. Heads up: broccoli softens after reheating, so undercook slightly if you like extra snap.
FAQs
Q: Can I make this dairy-free?
A: Yes—there’s no dairy in the recipe, so you’re all set.
Q: I don’t have fresh ginger. What now?
A: Use ½ tsp ground ginger. It’s milder, so boost the garlic to taste.
Q: My sauce is too gloopy. How do I fix it?
A: Whisk your slurry off-heat until silky, then stir it in slowly. If it thickens too fast, add a few drops of water.
Q: What’s velveting, and do I need it?
A: Velveting coats chicken in cornstarch and egg white for extra-tender bites. It’s optional—this stir fry is tasty without it.
Conclusion
A handful of ingredients, less than half an hour, and you’ve got a dinner that feels like a win. This Chicken and Broccoli Stir Fry is the perfect antidote to midweek cooking dread. It’s flexible, flavorful, and fast—just what you need when life throws you a curveball. Next time you’re juggling work, errands, or family, remember this one-pan wonder. Enjoy every bite!
CHICKEN AND BROCCOLI STIR FRY
Ingredients
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cups fresh broccoli florets
- 2 cloves garlic finely chopped
- 1 tbsp fresh ginger finely chopped
- 3 tbsp soy sauce low sodium
- 1/2 cup chicken broth low sodium
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp water for cornstarch mixture
Instructions
- Marinate the Chicken: (Optional) In a bowl, mix the chicken pieces with 1 tbsp soy sauce, a pinch of sugar, and 1/2 tbsp cornstarch. Let sit for 10 minutes.
- Velvet the Chicken: (Optional) Coat the marinated chicken with 1 egg white, 1 tsp rice vinegar, and 1 tbsp cornstarch for an even softer texture.
- Stir Fry the Chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add Aromatics: In the same pan, add the remaining 1 tbsp oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Cook the Broccoli: Add broccoli florets to the pan, stir-fry for 2-3 minutes until bright green and tender-crisp.
- Simmer with Sauce: Return chicken to the pan. Add remaining soy sauce, chicken broth, and sugar. Stir to combine.
- Thicken the Sauce: Mix cornstarch with 2 tbsp water in a small bowl. Pour into the pan and stir constantly until the sauce thickens, about 1-2 minutes.
- Serve and Enjoy: Serve hot over steamed rice or noodles, or with cauliflower rice for a low-carb option.
