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Chicken and Broccoli Stir Fry

This quick and easy chicken and broccoli stir fry is done in 30 minutes and perfect for busy nights. This recipe creates a restaurant-worthy dish that the whole family will love.

Chicken and broccoli stir fry cooking in a skillet.
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Better Than Takeout

Let’s talk about one of my go-to weeknight dinners that never fails to satisfy — the irresistible chicken and broccoli stir fry. Love easy dinners!

This chicken and broccoli stir fry recipe is a lifesaver on busy nights just like my honey garlic chicken, crockpot beef and broccoli or chicken stir fry. So, grab your wok and get ready to whip up a meal that’s as delicious as it is simple.

Why This Recipe Works

  • Great flavors: This chicken and broccoli stir fry has a great balance of savory, sweet, and umami flavors. 
  • Versatility at its best: The recipe’s flexibility allows you to customize it with your favorite vegetables, giving you the freedom to experiment with different textures and flavors. 
  • Easy:  With a straightforward cooking process and minimal prep time, this recipe is done in 30 minutes.

Chicken Broccoli Stir Fry Ingredients

Stir fry broccoli and chicken is made with simple ingredients that you can easily find in your local grocery store.

Chicken and broccoli stir fry ingredients.

Find the full printable recipe with specific measurements below.

  • Avocado or olive oil: Choose your favorite, or use a combination of both. These oils not only add a rich flavor but also help achieve that perfect stir-fry texture.
  • Veggies: Onion, broccoli florets, and mushrooms. Feel free to add other veggies if you like.
  • Chicken: You’ll need one pound of chicken, cut into one-inch pieces. Use either white meat from a boneless skinless chicken breast or dark meat from the chicken thighs, or a mix of both. 
  • Sauce: A magic potion of chicken broth, low-sodium soy sauce, brown sugar, cornstarch, minced garlic, and ginger. This is where the flavor magic happens!

Substitutions and Variations

This chicken and broccoli stir fry is like a blank canvas, that you can customize to your taste buds!

  • Veggie bonanza: Experiment with different veggies like colorful bell peppers, snap peas, or bok choy. You can also toss in a bag of mixed vegetables for a fuss-free upgrade.
  • Spices: If you’re a spice enthusiast, go heavy on the red pepper flakes or drizzle in extra sriracha for a little more heat.
  • Gluten-free: All you need to do to ensure this recipe is gluten-free is to swap the soy sauce for tamari instead.

How to Make Chicken and Broccoli Stir Fry

As with any good stir fry, this dish comes together quickly, so have your ingredients prepped and ready to go before you start cooking!

Showing how to make chicken and broccoli stir fry in a 4 step collage.
  • Sauté Aromatics and Veggies: Heat a generous amount of avocado or olive oil in a large nonstick skillet or wok over medium heat. Begin by sautéing onions. Next, toss in remaining veggies, stir-frying until the veggies are tender.
  • Golden Brown Chicken: Toss in the chicken. Sprinkle the chicken pieces with salt and pepper and stir-fry until they turn golden brown and are cooked through.
  • Make the Sauce: In a small bowl, whisk together the sauce ingredients. Pour the mixture into the pan and let it simmer until it thickens, coating the chicken.
  • Finish: Add the veggies back into the pan and cook for another minute. Garnish with sesame seeds or chopped cashews and chopped green onions for that perfect finishing touch.

Expert Tips for the Perfect Stir Fry

  • Uniformity is key: Cut your chicken and broccoli into similar bite-sized pieces. This ensures even cooking, preventing some pieces from being overcooked while waiting for others to catch up.
  • Don’t overcrowd the pan: Overcrowding leads to steaming rather than stir-frying, and we want those beautiful caramelized edges. Cook in batches if you have to.
  • Patience with the chicken: Allow the chicken to cook undisturbed for a minute or two before flipping. This helps achieve a golden brown exterior.
  • Prep rice first. If you are serving this with rice, get that going first.
Chicken and broccoli stir fry.

Recipe FAQs

Can I make this ahead of time?

Absolutely! While the stir fry is best enjoyed fresh, you can prep the ingredients ahead of time to make the cooking process a breeze. Store the chopped veggies and marinated chicken separately in the fridge until you’re ready to fire up the wok.

Can I use a different protein?

Certainly! This versatile stir fry welcomes all sorts of proteins. Whether you’re in the mood for beef, shrimp, or tofu, feel free to make it your own.

What to serve with chicken broccoli stir fry?

Serve over a bed of white rice for a timeless combination. Quinoa and brown rice are also great. For something low-carb you could always try cauliflower rice instead.

Try it with these chow mein noodles for a comforting and filling meal. Or make your own fried rice at home and serve it up with your stir fry.

How to store leftovers?

This chicken and broccoli stir fry will happily keep in a covered container in the refrigerator for up to 3 days.

Chicken and broccoli stir fry in a bowl.

More favorite Asian-inspired recipes to try include chicken chow mein, ramen noodle cabbage salad and Korean ground beef bowl!

More Asian Recipes To Try

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Chicken and broccoli stir fry.

Chicken Broccoli Stir Fry

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This quick and easy chicken and broccoli stir fry is done in 30 minutes and perfect for busy nights. This recipe creates a restaurant-worthy dish that the whole family will love.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5



  • 1-2 Tablespoons avocado or olive oil (more if needed)
  • 1 small onion (diced)
  • 1 head broccoli (chopped)
  • 1 cup sliced mushrooms
  • 1 pound chicken (cut into 1 inch pieces)


  • ½ cup chicken broth , or water
  • ¼ cup low-sodium soy sauce
  • 3 Tablespoons brown sugar
  • 1 Tablespoon corn starch
  • 2 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger

Optional: sliced mushrooms, bell peppers, snap peas or bok choy, red pepper flakes

    For serving: Rice, green onions, sesame seeds


      • If serving with rice, start cooking the rice prior to beginning the chicken.
      • Place the oil in a large skillet or wok pan over medium heat. Add the onions and cook for a couple of minutes. Add the broccoli, mushrooms and garlic to the pan and cook until tender. Place the veggies in a bowl and set aside.
      • Add more olive oil if needed to the pan. Then add the chicken to the pan and sprinkle with salt and pepper. Stir fry until golden browned and cooked through. Salt and pepper to taste. Cook until the center is no longer pink, about 5 minutes. 
      • In a small bowl whisk together the broth, soy sauce, brown sugar, corn starch, garlic and ginger. Pour into pan and simmer until thickened.
      • Add the vegetables to the pan and cook an additional minute. Taste and adjust the seasoning if necessary. Add a pinch of red pepper flakes or a dash of sriracha for a little heat.
      • Serve over rice or noodles. Garnish with sesame seeds and chopped green onions if desired.


      Storage: Store leftovers in a covered container for up to 3 days.
      Vegetables: Add in your favorites. Sometimes I’ll just grab a bag of mixed vegetables and toss in with the broccoli.


      Calories: 313kcal | Carbohydrates: 19g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 654mg | Potassium: 698mg | Fiber: 4g | Sugar: 10g | Vitamin A: 885IU | Vitamin C: 111mg | Calcium: 82mg | Iron: 2mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Main Dish
      Cuisine: Chinese

      Did you make this recipe? Don’t forget to give it a star rating below!

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