Chicken and Broccoli Stir-fry
Tender chicken strips and crisp broccoli florets tossed in a savory, garlicky brown sauce. This takeout-style stir-fry comes together in under 30 minutes and tastes better than delivery.
For 4 servings
- prep
Season the chicken and make the sauce.
1.Toss chicken slices with a pinch of salt and a pinch of black pepper.2.In a small bowl, whisk soy sauce, oyster sauce, brown sugar, and sesame oil until smooth.3.In another small bowl, combine cornstarch with 3 tbsp water to create a slurry. Set aside. - other · ~4 min
Sear the chicken.
1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.2.Spread chicken in a single layer. Let it sear undisturbed for 1 minute.3.Stir-fry for another 2-3 minutes until just cooked through. Transfer to a plate.TIPDon't overcrowd the pan — cook in batches if needed for a good sear. - other · ~4 min
Cook the broccoli.
1.Add remaining 1 tbsp vegetable oil to the hot wok.2.Toss in broccoli florets and stir-fry for 1 minute.3.Pour in 3 tbsp water and immediately cover. Steam for 2 minutes until bright green and crisp-tender.4.Uncover and stir-fry for 30 seconds to evaporate any remaining liquid. - other · ~2 min
Build the aromatic base and combine.
1.Push broccoli to the sides and add minced garlic and grated ginger to the center.2.Stir-fry for 30 seconds until fragrant.3.Return chicken to the wok. Pour the sauce mixture over everything.4.Toss well and cook for 1 minute.TIPKeep the heat high — stir-fries are all about speed and sizzle. - other · ~1 min
Thicken the sauce.
1.Give the cornstarch slurry a quick stir and pour it into the wok.2.Toss continuously for 1 minute until the sauce turns glossy and clings to the chicken and broccoli.TIPAlways stir the slurry right before adding — cornstarch settles. - garnish
Garnish and serve.
1.Transfer to a serving platter.2.Sprinkle with toasted sesame seeds and sliced green onions.3.Serve immediately with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain into thin, even strips for tender texture and quick cooking.
- 2Preheat your wok until it begins to smoke before adding oil to achieve proper wok hei flavor.
- 3Pat broccoli florets completely dry before stir-frying to prevent steaming instead of searing.
- 4Cook the chicken in a single layer without moving it for the first minute to develop a golden-brown crust.
- 5Re-stir the cornstarch slurry just before adding it, as cornstarch settles quickly at the bottom.
- 6Have all ingredients measured and prepped before you start — stir-frying moves fast and leaves no time for chopping.
Adapt it for your goals.
Vegetarian / vegan
Replace chicken with extra-firm tofu (pressed and cubed) and use mushroom stir-fry sauce or tamari instead of oyster sauce; the tofu soaks up the savory brown sauce beautifully.
spicySpicy
Add 1-2 teaspoons of chili garlic sauce or red pepper flakes along with the garlic and ginger for a fiery kick that complements the sweet-salty sauce.
low carb / ketoLow-carb / keto
Skip the brown sugar (or use a monk fruit sweetener) and serve over cauliflower rice instead of steamed rice to keep carbs minimal without sacrificing flavor.
add more veggiesAdd more veggies
Toss in sliced bell peppers, snap peas, or carrot ribbons when you cook the broccoli for extra color, crunch, and nutrients — adjust steaming time so all veggies stay crisp.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety, making this stir-fry a filling yet light main dish.
Packed with Vitamin C
Broccoli is an excellent source of vitamin C, which supports immune function and collagen production — quick steaming preserves much of this heat-sensitive nutrient.
Contains Antioxidants
Garlic and ginger both contain bioactive compounds with antioxidant and anti-inflammatory properties that may support heart health and digestion.
Low in Added Sugar
With just a teaspoon of brown sugar for the entire dish, this stir-fry keeps added sugars minimal while relying on savory umami from soy and oyster sauce.
Frequently asked questions
Yes — boneless, skinless thighs work great and stay even juicier; just adjust cooking time slightly as thighs may take an extra minute to cook through.
