This Chicken Broccoli Stir Fry is a simple, reliable weeknight dinner made with everyday ingredients in less than 30 minutes. If you're looking for an easy chicken stir fry that delivers familiar flavor without complicated steps, this recipe is a dependable choice.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Broccoli Stir Fry
🕒 Ready In: About 30 minutes
👪 Serves: 4 servings
🍽 Calories: Approximately 380 per serving (estimate)
🥣 Main Ingredients: Chicken breast, broccoli, red pepper, mushrooms, soy sauce
📖 Dietary Info: Dairy-free; gluten-free option with a 1:1 gluten-free flour and tamari
👌 Difficulty: Easy - simple prep, one skillet, and a straightforward cooking process
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The chicken cooks until golden, the vegetables stay tender, and the sauce thickens right in the pan, making this chicken broccoli stir fry both practical and satisfying. It's an approachable chicken stir fry recipe designed for busy nights when you want dinner to come together without guesswork.
If you enjoy easy, no-fuss meals like Seafood Paella, Sloppy Joe Sweet Potato Bowls, or Swedish Meatballs, this recipe fits seamlessly into your weeknight rotation. Serve it alongside Cauliflower Fried Rice or another simple side for a complete, balanced dinner.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chicken Broccoli Stir Fry:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Broccoli Stir Fry:
- Recipe Notes & Tips:
- How to Store:
- Chicken Broccoli Stir Fry FAQs:
- More Chicken Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Chicken Broccoli Stir Fry
Why You'll Love this Chicken Broccoli Stir Fry:
Easy weeknight dinner: This chicken broccoli stir fry comes together quickly in one skillet with simple, familiar ingredients.
Straightforward method: The clear steps make this chicken stir fry approachable, even if you're new to cooking stir fry at home.
Balanced and filling: Tender chicken, crisp vegetables, and a savory sauce create a satisfying meal without feeling heavy.
Flexible and family-friendly: This easy stir fry works well with ingredient swaps and pairs easily with rice or noodles.
Key Ingredients:
- chicken breast. Cut into bite-sized cubes for quick, even cooking. Chicken thighs can also be used.
- soy sauce. The salty, umami base of the stir fry sauce, use low-sodium if preferred.
- onion. Adds natural sweetness and texture.
- mushrooms. Provide a savory, earthy note that pairs well with the sauce.
- broccoli florets. Adds crunch and vibrant color, don't overcook to keep it crisp-tender.
- red pepper. Brings sweetness and color balance to the mix. Green, yellow or orange can be used.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use a gluten-free 1:1 flour to coat the chicken and swap soy sauce for tamari or gluten-free soy sauce.
- Swap the vegetables: Broccoli works well alongside bell peppers, mushrooms, snap peas, or zucchini using the same cooking method.
- Use a different protein: Boneless, skinless chicken thighs can be used instead of chicken breast for a slightly richer flavor.
- Adjust the sauce: For a lighter sauce, reduce the amount of flour slightly; for a deeper savory flavor, add a splash of sesame oil at the end.
- Serve it differently: This chicken broccoli stir fry is great over rice, noodles, or cauliflower rice depending on your preference.
How to Make Chicken Broccoli Stir Fry:
- Step 1: Toss cubed chicken breast with flour until evenly coated. Heat a skillet on medium-high heat, add 1 tablespoon of oil. Brown the chicken for about 8-10 minutes, then remove and set aside.
- Step 2: In the same skillet, add rest of the oil, broccoli, onion, red pepper and mushrooms. Stir until softened, about 10 minutes. In a small bowl with remaining flour, mix chicken broth and soy sauce well, set aside.
- Step 3: Pour soy sauce mixture on vegetables and bring to a boil, stirring constantly.
- Step 4: Toss in chicken, mix well and cook until sauce begins to thicken, about 10 minutes. Serve over rice.
Recipe Notes & Tips:
- Prep first: Have all ingredients chopped and ready before cooking, stir fry moves fast once you start.
- Coat evenly: Toss chicken lightly in flour or cornstarch for a golden crust and naturally thicker sauce.
- Cook in batches: If your pan is small, brown the chicken in two rounds to avoid steaming.
- Don't overcook veggies: Keep them crisp-tender for the best texture and color.
- Deglaze the pan: When adding the sauce, scrape up any browned bits from the bottom, this adds rich flavor.
- Adjust sweetness: Add more or less honey depending on your taste preference.
- Add heat: For a spicy version, stir in red pepper flakes or a spoonful of chili paste.
- Make it a meal: Serve over rice, noodles, or cauliflower rice, and garnish with sesame seeds or green onions.
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How to Store:
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce.
Freeze: Cool completely before transferring to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Chicken Broccoli Stir Fry FAQs:
This chicken broccoli stir fry thickens as the sauce comes to a boil because the flour added earlier activates in the liquid. Stir continuously while the sauce simmers to help it thicken evenly and coat the chicken and vegetables.
Frozen broccoli can be used, but it may release extra moisture as it cooks. For best results, thaw and drain it well before adding it to the skillet so the sauce doesn't become watery.
A large skillet or wok works best for chicken stir fry because it allows the chicken and vegetables to cook evenly without overcrowding. Using a wide pan helps the chicken brown properly and prevents steaming.
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Chicken Broccoli Stir Fry
Ingredients
- 2 tablespoon olive oil, divided
- 1 pound chicken breast cubed
- ¼ cup flour
- 1 cup chicken broth
- ¼ cup soy sauce
- 1 pound broccoli florets
- 1 cup mushrooms, sliced
- ½ cup red pepper, chopped
- ¼ cup onion, chopped
Instructions
- Toss cubed chicken breast with flour until evenly coated.
- Heat a skillet on medium-high heat, add 1 tablespoon of oil. Brown the chicken for about 8-10 minutes, then remove and set aside.
- In a small bowl with remaining flour, mix chicken broth and soy sauce well, set aside.
- In the same skillet, add rest of the oil, broccoli, onion, red pepper and mushrooms. Stir until softened, about 10 minutes.
- Pour soy sauce mixture on vegetables and bring to a boil, stirring constantly. Toss in chicken, mix well and cook until sauce begins to thicken, about 10 minutes. Serve over rice.
Nutrition
Notes
- Prep first: Have all ingredients chopped and ready before cooking, stir fry moves fast once you start.
- Coat evenly: Toss chicken lightly in flour or cornstarch for a golden crust and naturally thicker sauce.
- Cook in batches: If your pan is small, brown the chicken in two rounds to avoid steaming.
- Don't overcook veggies: Keep them crisp-tender for the best texture and color.
- Deglaze the pan: When adding the sauce, scrape up any browned bits from the bottom, this adds rich flavor.
- Adjust sweetness: Add more or less honey depending on your taste preference.
- Add heat: For a spicy version, stir in red pepper flakes or a spoonful of chili paste.
- Make it a meal: Serve over rice, noodles, or cauliflower rice, and garnish with sesame seeds or green onions.
Kae says
definitely a favorite!