This quick and easy Broccoli Chicken Stir Fry is filled with tender strips of chicken breast and broccoli in a slightly spicy sauce.
We like to serve this chicken stir fry with cooked rice and Crispy Chicken Egg Rolls for a delicious meal!
This chicken dinner is a huge win for the busy weekdays!
A perfect homemade stir fry sauce, broccoli, chicken, and a few veggies are all you need for this super easy dinner.
Broccoli Chicken Stir Fry
This chicken and broccoli recipe is one of my favorite meals to make because it’s a great way to incorporate tasty seasonal vegetables or produce you might have in your fridge.
I almost always have chicken and broccoli in the fridge, making this a quick and easy dinner to have during the week.
Chicken Stir Fry Ingredients
Here’s a basic list of the ingredients you’ll need to make this stir fry recipe with homemade sauce. As always, you can find the full printable recipe located in the recipe card below.
- Boneless Skinless Chicken Breasts – sliced thin
- Soy Sauce
- Hoisin Sauce
- Sriracha Sauce
- Cornstarch
- Red Pepper Flakes
- Sugar
- Rice Vinegar
- Broccoli
- Carrots – sliced thin
- Garlic
- Ginger
How To Make Chicken and Broccoli Stir Fry
To prepare your stir fry chicken, you’ll start by marinating your chicken, make your sauce and THEN start the cooking.
Make sure all your ingredients are prepped and ready to go so nothing gets overcooked.
MARINATE CHICKEN
Start by combining the soy sauce, corn starch, salt, and red pepper flakes in a medium sized bowl and adding the chicken breast slices to coat evenly. Set aside.
PREPARE SAUCE
In a small bowl combine soy sauce, hoisin sauce, sriracha sauce, sugar, and rice vinegar and whisk to combine.
COOK VEGGIES
In a hot wok or frying pan over high heat with oil added, cook the broccoli and carrots about 5 minutes until tender, stirring so broccoli doesn’t burn. Add in ginger and garlic to cook for about 30 seconds, then transfer to bowl and set aside.
COOK CHICKEN
Return the wok to heat and add the marinated chicken, cooking on high heat about 4 minutes, until browned and cooked through. Add in the sauce and cooked veggies and toss to coat, cooking until sauce thickens.
Use Wok or Skillet?
I prefer to use a wok, which is a large bowl-shaped pan that is typically thin, when it comes to making stir fries. The heat is transferred beautifully with a wok, giving it a large cooking surface.
This is the Wok that I’m using. It’s a great quality pan that’s also non-stick too!
If you don’t have a wok, just use the largest skillet you have and make sure to really heat up the pan before you start cooking.
Tips and Variations for Broccoli Chicken
This recipe is so great because it can easily be modified to fit your taste preferences. Here are a few tips and variations to try…
- You can use pre cooked chicken strips sliced thinly to make this recipe come together even quicker.
- Swap out the carrots with a red bell pepper that is sliced or chopped.
- Not a fan of spicy? Reduce or omit the red pepper flakes and/or sriracha sauce!
- MAKE AHEAD? – Because this recipe is so quick to make, I believe it tastes best when made fresh.
The flavor of this quick-cooking chicken and broccoli stir fry is simple, yet delicious. I know you’re going to love it!
More Chicken Stir Fry Recipes To Try
Craving more stir fry recipes that use chicken breast? I’ve got you covered with these quick and easy ones!
- Honey Sesame Chicken Stir Fry
- Green Bean Chicken Stir Fry
- Honey Garlic Chicken Stir Fry
- Cilantro Chicken Stir Fry
Give this simple stir fry recipe a try tonight and let me know what you think in the comments!
Broccoli Chicken Stir Fry
Ingredients
For The Chicken
For The Veggies
- 1 tbsp olive oil
- 3 cups broccoli florets
- 2 cups carrots, sliced thin
- 1 tbsp garlic
- 1 tsp ginger
Instructions
For The Chicken
- Combine the chicken breast strips, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.
For The Sauce
- Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
For The Veggies
- Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.
- Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside. Return the skillet or wok to the heat and add in the marinated chicken breast strips.
- Cook the chicken on high heat, stirring often, until chicken is browned and cooked through, about 4 minutes. Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the chicken breast should help to thicken the sauce as it heats up.*
- Serve hot over rice or noodles. Enjoy!
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
It was really good. I did add some mushrooms to it though.
Even though it’s beginner friendly this recipe is very good for someone who has been making stir-frys for decades. It’s the perfect recipe, easy, great sauce, ingredients that are easy to acquire and keep on hand, and low calorie as the cherry on top. This is a favorite around here.
Fresh garlic and ginger are great when I have them, but I always keep garlic and ginger in a tube or jar in the fridge, and those work really well too.
This has a little heat to it. I really liked it! I added some cashews in the last min or two and it was delicious! Great recipe!
Please tell me what you use to cut your carrots or how you got the carrots to look like that. Thanks!
OMFG! You guys seriously gotta make this stir-fry at least once. All fresh ingredients and the flavors make it almost impossible to stop. And I liked the use of cornstarch.
I was going to host a movie night with a few friends but they called to cancel when I was making this. For four people. So, I obviously had a lot extra, but it never made it out of the pan. I ate it all out of the pan with my serving spoon before the first movie finished.
In a rush? Don’t like a sink full of prep bowls? Stick with Shawn. I came here for her one-skillet meals and never left.
Do you use fresh garlic and ginger or dehydrated/powdered?
Made this tonight and followed exactly as written. Definitely a keeper and quick supper.
I love receiving your recipes.. I get excited when an email pops up “I wash you dry”Alll your recipes are easy and most of the ingredients are in my pantry… Thank you !!!