Easy Chicken Broccoli Stir Fry Recipe
This quick and easy Asian Chicken Broccoli Stir Fry is perfect for a busy weeknight dinner for the whole family. It has a delicious slightly spicy sauce, and it only takes less than 30 minutes to bring to the table a comforting meal.
Whenever you need to whip up an easy and comforting dinner, this stir fry with broccoli and chicken is the perfect recipe. And if you buy pre-chopped chicken and veggies, it can be ready in literally minutes. Serve it with white or brown rice for a complete and nutritional meal, or serve with Cauliflower Rice for a low-carb version.
Why you’ll love this recipe
- 👨🏻🍳Balanced Meal: A perfect balanced dish with protein, vegetables, and starch.
- 🙌Easy to Make: You only need one pot and one small bowl to make the sauce.
- 🥣Perfect for Busy Weeknights: You only need to roughly chop the ingredients and toss all into the pan. Quick and easy for busy nights.
- 🍜Asian Flavors: If you love Asian cuisine, you’ll love this dish. With ginger, soy sauce, and sriracha, you’ll get all the delicious flavors.
Recipe Variations
- Vegan: Swap the chicken for tofu to make this dish vegan, like this Tofu Stir Fry.
- Seafood: Use shrimps or salmon instead of chicken for a seafood version. Check this Shrimp Stir Fry version.
- More veggies: Add cabbage, runner beans, pak choi, or soy sprouts for a veggie packed meal.
- Beef: For an iron-packed meal, add beef instead of chicken, like in this Beef and Broccoli Stir Fry.
Tips and Tricks
- Brown the chicken well to make this easy chicken and broccoli stir fry more flavorful.
- If you want a thicker sauce, add a tablespoon of cornstarch to the bowl with the sauce before adding it to the pan.
- You can also use ginger and garlic powder instead of fresh, but the flavor will be more subtle.
- If you don’t like spicy, you can skin the sriracha altogether.
Make Ahead and Storage
You can chop and prep all the ingredients in advance and keep them in airtight containers in the fridge to whip up this stir fry chicken with broccoli and mushrooms in minutes.
You can store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months.
Common Questions
Sure! You can use any protein you like: tofu, shrimps, beef, they’ll all work well with these veggies and sauce.
Yes, you can use many other vegetables that are commonly used in Asian cuisine, like pak choi, runner beans, red pepper, or soy sprouts.
Yes, this recipe is naturally gluten-free, but make sure all the ingredients you buy (like soy sauce) are certified gluten-free.
More Recipes
If you enjoyed this recipe for chicken and broccoli stir fry, check out these other quick and easy dinner recipes.
Chicken Broccoli Stir Fry Recipe
Ingredients
For the sauce:
- ¼ cup (60 ml) Soy sauce low sodium
- ¼ cup (60 ml) Chicken stock/vegetable stock
- 1 tablespoon Sriracha
- 1 tablespoon Sesame seed oil
For the stir fry:
- 2-3 tablespoons Olive oil
- 1 Ibs. (450 g) Chicken breast cut into bite-size pieces
- 1 onion sliced
- 200 g Mushrooms sliced
- 1 small head Broccoli cut into florets
- 3 Garlic cloves crushed
- 1 tablespoon Ginger paste
- Salt to taste
- Pepper to taste
- Sesame seeds for serving
Instructions
- Make the sauce: in a small bowl mix all sauce ingredients and set aside.
- Cook the chicken: season the chicken with salt and pepper. Heat olive oil in a large pan or a wok, when hot, add chicken pieces and cook for about 5-6 minutes, or until cooked through. Remove the chicken from the pan and set aside.
- To the same pan add ginger, garlic, mushrooms and broccoli. Cook for about 5 minutes.
- Add the chicken, pour in the sauce and cook, stirring, for about 4-5 minutes.
- Serve with brown rice or any other side.
Notes
- If you want a thicker sauce, add a tablespoon of cornstarch to the bowl with the sauce before adding it to the pan.
- You can also use ginger and garlic powder instead of fresh, but the flavor will be more subtle.
- If you don’t like spicy, you can skin the sriracha altogether.
So good! I love chicken and broccoli recipes and this stir fry is delicious!