Chicken Broccoli Stir Fry (2024)

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Chicken Broccoli Stir Fry is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and crisp broccoli are cooked in a savory sauce that’s simply irresistible. It’s ready in just 25 minutes, making it an ideal meal for any night.

Chicken Broccoli Stir Fry is one of my go-to weeknight dinners. The tender chicken, crisp broccoli, and savory sauce come together in just 25 minutes, making it perfect for busy evenings. It’s simple, healthy, and absolutely delicious – a dish your family will love as much as mine does.

• Chicken Thighs: I used boneless, skinless chicken thighs for tenderness and flavor. Thinly slice them for even cooking. You can substitute with chicken breast if you prefer.
• Soy Sauce: Opt for low sodium to control the saltiness.
• Baking Soda: Helps tenderize the chicken for a softer texture.

• Dark Soy Sauce: This gives the dish a rich, deep color and flavor to the sauce. If you don’t have it, just substitute it with more regular soy sauce.
• Soy Sauce: For umami and saltiness. Use low sodium soy sauce, if possible.
• Oyster Sauce: Enhances the savory flavor with a touch of sweetness. Hoisin sauce is a good substitute.
• Shaoxing Wine: Adds complexity to the sauce. Dry sherry or mirin can be used as alternatives.
• Sugar: Balances the savory elements with a hint of sweetness. You can sub with brown sugar.
• Cornstarch: Thickens the sauce, and gives it a silky texture.
• Chicken Broth: Use low sodium to control the salt content.

• Broccoli: Use fresh broccoli cut into florets. Frozen broccoli can be used in a pinch.
• Garlic: Adds a fragrant, savory note. Fresh garlic is best, but you can use garlic powder as a substitute.
• Vegetable Oil: I usually use sunflower oil but canola or peanut oil are great alternatives.
• Sesame Oil: Adds a rich, nutty flavor. Use as a finishing oil to enhance the dish’s aroma.

In a medium bowl, combine 1 pound of thinly sliced boneless, skinless chicken thighs, 2 tablespoons of low sodium soy sauce, and ½ teaspoon of baking soda. Mix well and let it marinate for at least 10 minutes. Tip: Marinating the chicken like this helps tenderize it and infuse it with flavor.

In a small bowl, whisk together 1 tablespoon of dark soy sauce, 2 tablespoons of low sodium soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of sugar, 1 tablespoon of cornstarch, and ¾ cup of chicken broth. Set aside. Tip: Having the sauce ready makes the stir-frying process quick and smooth.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. Tip: Cooking on high heat gives the chicken a nice sear and keeps it juicy.

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Add the broccoli florets to the skillet. Stir fry for about 5-6 minutes covered, until the broccoli is tender-crisp.

Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through. Drizzle with 1 tablespoon of sesame oil and toss to combine. Serve hot over cooked rice or noodles.

More Delicious Asian Style Dishes

• Moo Shu Pork
• Cashew Chicken Stir Fry
• Szechuan Pork
• Chop Suey
• AsianGround Beef Noodles