Chicken and Broccoli Stir Fry

There’s something irresistible about a stir fry that hits the sweet, salty, and savory notes in one quick skillet. This Chicken and Broccoli Stir Fry is a weeknight hero: fast, colorful, and built on simple pantry staples. Tender bite-sized chicken, crisp-tender broccoli, and a glossy, flavor-packed sauce come together in under 30 minutes. Serve it over steamed rice or noodles for a satisfying meal the whole family will love.

Why this recipe works

This Chicken and Broccoli Stir Fry balances texture and taste. The chicken is cut into 1-inch cubes so each piece cooks through evenly and picks up sauce. The broccoli florets are trimmed to smaller pieces so they become bright-green and slightly crunchy rather than soft and mushy. Ginger and garlic add aromatic depth, while oyster sauce and soy sauce create that savory backbone. A little sesame oil and brown sugar round everything out. Red pepper flakes give a mild, warming finish that you can adjust to your heat preference.

Ingredients

• 1 1/2lbs chicken breast, cut into 1 inch cubes
• 2 tablespoons vegetable or canola oil
• 3 cups broccoli florets, cut into smaller pieces
• 1/2 tablespoon minced ginger root
• 1/2 tablespoon minced garlic
• 1/3 cup oyster sauce
• 1 tablespoon soy sauce, low sodium
• 1/3 cup chicken broth, low sodium
• 1 teaspoons sesame oil
• 1 tablespoon light brown sugar or honey
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Before you start

Prep everything before you heat the pan: cube the chicken into 1-inch pieces, trim broccoli into smaller florets, mince ginger and garlic, and whisk together the sauce. Stir fries cook fast, so having the mise en place helps you move quickly and keeps textures perfect.

Step-by-step instructions

1. Make the sauce. In a medium bowl, whisk together 1/3 cup oyster sauce, 1 tablespoon low-sodium soy sauce, 1/3 cup low-sodium chicken broth, 1 teaspoon sesame oil, 1 tablespoon light brown sugar or honey, 1/4 teaspoon red pepper flakes, and 1 tablespoon cornstarch until smooth. Set aside.
2. Heat the pan. Place a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable or canola oil and let it heat until shimmering but not smoking.
3. Cook the chicken. Add the 1 1/2lbs chicken breast, cut into 1 inch cubes, to the hot pan in a single layer. Let the pieces sear without moving for about 1 minute to develop color, then stir occasionally and cook until the chicken is mostly cooked through, about 4–5 minutes total depending on pan temperature and piece size.
4. Add aromatics. Push the chicken to one side or make a small well in the pan. Add 1/2 tablespoon minced ginger root and 1/2 tablespoon minced garlic to the hot oil and chicken. Stir for 20–30 seconds until fragrant, taking care not to burn the garlic.
5. Introduce the broccoli. Add 3 cups broccoli florets, cut into smaller pieces, and stir everything together. Cook for 2–3 minutes, tossing frequently so the broccoli becomes bright green and just tender but still crisp. If the pan looks dry, splash a tablespoon of chicken broth to help create steam and prevent sticking.
6. Thicken with the sauce. Give the prepared sauce a quick stir, then pour it into the skillet. Stir immediately so the cornstarch is distributed and doesn’t clump. Bring the mixture to a simmer; the sauce will begin to thicken within 1–2 minutes and turn glossy, coating the chicken and broccoli.
7. Finish cooking. Continue to cook for another 1–2 minutes, stirring, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender to your liking. Taste and adjust: add a pinch more red pepper flakes for heat or a touch more soy sauce if it needs salt.
8. Garnish and serve. Remove the pan from heat. Transfer the Chicken and Broccoli Stir Fry to a serving dish and sprinkle with sesame seeds and chopped green onions. Serve immediately over rice or noodles.

Tweaks and tips

• For extra caramelization, cook the chicken in two batches so it doesn’t steam; overcrowding the pan reduces browning.
• If you prefer a thicker sauce, mix an additional 1/2 teaspoon cornstarch with a little cold water and stir it into the pan during the last minute of cooking.
• Swap the light brown sugar for honey for a touch of floral sweetness; both measurements are listed in the ingredients so choose one.
• To boost veg variety, add sliced bell peppers or snap peas during the broccoli step—add harder vegetables first, then quicker-cooking ones a minute later.
• Use low-sodium soy sauce and chicken broth as listed to control salt; taste before adding extra seasonings.

Make ahead and storage

This Chicken and Broccoli Stir Fry is great for meal prep. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If sauce thickened too much in the fridge, add a splash of chicken broth or water when reheating to loosen it.

Serving suggestions

Serve this dish over steamed jasmine rice, brown rice, or your favorite noodles. A side of quick pickled cucumbers or a simple green salad brings freshness that cuts through the sauce. Leftover stir fry also makes an excellent filling for lettuce wraps.

Flavor notes

The oyster sauce gives this stir fry its umami-forward character without overpowering the other flavors. Sesame oil is used sparingly—just 1 teaspoon—so you get the nutty aroma without it dominating the dish. The ginger and garlic provide that essential savory lift, while the brown sugar or honey lands on the sweet side of the flavor spectrum, balancing soy and oyster sauces.

Common questions

Can I use dark meat? Yes—thighs will be juicier. Keep the same 1 1/2lbs amount and cut into 1-inch pieces so cooking time stays consistent.

Is oyster sauce necessary? Oyster sauce adds depth, but you can substitute an equal amount of mushroom-based sauce if you prefer a different flavor profile.

How do I prevent chicken from becoming rubbery? Cut the chicken into uniform 1-inch cubes and avoid overcooking; once the sauce thickens and the internal temperature reaches 165°F (74°C), remove from heat.

Final thoughts

This Chicken and Broccoli Stir Fry delivers big flavor with minimal fuss. With crisp-tender broccoli, well-seasoned chicken cubes, and a glossy sauce, it’s a dependable weeknight meal that comes together in a single skillet. Keep the mise en place, work at medium-high heat, and you’ll have a stir fry that’s both quick and crave-worthy. Enjoy!