Easy Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that’s a delicious, quick weeknight meal.
Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir Fry is an easy recipe you can whip up any night of the week. It’s one of my favorite Asian take-out dishes to order, but it’s also quick and easy to make at home. Make it for dinner or for meal prep easy lunches all week long. Serve it with rice, noodles, edamame fried rice or cauliflower fried rice on the side to make it a meal!
Hey everyone it’s Sabrina again, this month I’m sharing a quick and easy stir fry recipe that will cure all those takeout cravings without all the heavy fried flavors. This stir fry is full of garlic and ginger in a soy and sesame sauce that you’ll want to spoon over all your favorite grilled meats too.
- Stir Fry Sauce: This garlic and ginger sauce is made with soy sauce or tamari, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper.
- Aromatics: A few cloves garlic and minced ginger
- Chicken: Boneless skinless chicken breast, sliced very thin are used. Chicken thighs would also work.
- Vegetables: Broccoli florets
This garlic and ginger sauce is made with mirin, soy sauce and sesame oil. It makes a classic brown sauce many Chinese restaurants use in their cooking. We’ve drastically reduced the sodium content in this recipe. The sugar and oil have as well but the flavors are still delicious and bright (and easy!)
How To Make Chinese Chicken and Broccoli
When it comes to making Chinese stir-fry recipes, one of the most important things in making it authentic is the way you slice your chicken. The thinner the chicken the more tender and the better for reheating too. It won’t have a chance to get to “tough” to chew. Make sure to have all your ingredients prepped before you start and get your wok or pan hot before adding your chicken and vegetables.
How to cut chicken thinly for a stir-fry:
The trick to making your stir-fries look restaurant worthy is to cut them into a thin matchbox shape. This way they have very little toughness to the pieces. To do this we freeze the chicken for about one hour before slicing.
When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes. By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!
Can you meal prep this Chicken Broccoli Stir-Fry?
You can certainly cook the meal ahead of time and re-heat throughout the week. I suggest cooking the broccoli one minute shy of the instructions so it can maintain some crunch in reheating. Store in an airtight container in the refrigerator for up to 4 days. To reheat use a microwave at half power for 1-2 minutes to prevent overcooking the chicken or the broccoli. You may also want to add a couple more tablespoons of water to the dish or not cooking it until the sauce is super thick. By letting the sauce stay a bit looser it’ll result in a better meal when re-heated.
Variations and Serving Suggestions
- If you want to switch up the vegetables in this easy chicken stir-fry, you can swap them out for mushrooms, bell peppers, carrots, or snap peas.
- Serve this over white rice, brown rice, noodles, cauliflower rice, cauliflower fried rice or quinoa.
More Stir Fry Recipes You Will Love
- Beef and Broccoli Stir-Fry
- Pepper Steak
- Garlic Ginger Chicken Stir Fry
- Chicken and Zucchini Stir Fry
- Thai Chicken and Pineapple Stir Fry
Chicken and Broccoli Stir-Fry Recipe
- 1/4 cup low sodium soy sauce, or use gf soy sauce*
- 1/2 cup chicken broth*
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken breast, sliced very thinly
- 2 cups broccoli florets
- sesame seeds as garnish, if desired
- In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
- In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
- Repeat with the second half of the chicken and an additional teaspoon of oil.
- Remove the chicken to a plate.
- Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
- Stir the garlic and ginger well and add in the sauce, whisking well.
- Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
- Add in the chicken and stir well to coat.
- Garnish with sesame seeds if desired.