Chicken Broccoli Stir Fry is a delicious and healthy alternative to Chinese takeout that can be made in just 30 minutes. This easy-to-follow recipe features tender strips of chicken, crisp broccoli florets, and a savory sauce with a hint of spice.
With protein, vegetables, and bold flavors, this dish is perfect for a quick and satisfying weeknight dinner.
How to Make Chicken Broccoli
Note: The full instructions are provided in the recipe card below.
Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation) for about 2 minutes until tender. Slice the chicken into thin strips.
Then, place the chicken in a medium mixing bowl, add the marinade ingredients, and stir to combine. Let it sit for at least 15 to 20 minutes or overnight in the refrigerator.
In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved. Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant.
Add the marinated chicken to the pan. Cook for about 1 minute, continually moving the meat so it browns on all sides but is still rare.
Once the chicken is seared, add the garlic and ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving.
Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so. Taste and adjust salt, if needed.
Transfer the chicken broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Chicken Broccoli!
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Recipe
Chicken Broccoli
Ingredients
- 1 lb boneless and skinless chicken breast or thighs , cut into ¼ inch thick strips
- 1 tablespoon dark soy sauce or low sodium soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper , to taste
- ¼ teaspoon granulated garlic
For the Sauce:
- ⅓ cup water combined with ¼ teaspoon Knorr Reduced sodium Chicken flavor bouillon
- 2 tablespoon Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 teaspoon mushroom flavored dark soy sauce or dark soy sauce
- ¼ cup oyster sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons rice wine
- 1 teaspoon Asian toasted sesame oil
- ½ teaspoon red pepper flakes
For the Stir-fry:
- 1-½ pounds broccoli florets
- 3 tablespoons peanut oil
- 3 garlic cloves , minced
- 1 tablespoon fresh ginger , grated
- 3 dried red chilies
Instructions
- Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 2 minutes until tender.
- Slice the chicken into thin strips. Then, place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Let it sit for at least 15 to 20 minutes or as long as overnight in the refrigerator.
- In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved.
- Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant. Add the marinated chicken to the pan. Cook for about 1 minute, continually moving the meat, so it browns on all sides but is still rare.
- Once the chicken is seared, add the garlic, ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving. Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so.
- Taste and adjust salt, if needed. Transfer the chicken broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Chicken Broccoli!
Notes
- Chinese Chicken Broccoli Stir Fry can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
- The chicken can be substituted by other ingredients like chicken, pork, or tofu.
- If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
- Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
- You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
- Adjust the sweetness and spiciness level according to your taste.
- I recommend stabbing the chicken with a fork to help tenderize the meat: This technique usually works great for cheap steak with muscle fibers. You can also add one teaspoon of baking soda to the marinade to help tenderize the meat.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
