Name: Chicken and Broccoli Recipe for Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breast, sliced thin; 3 cups broccoli florets; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon cornstarch; ½ cup chicken broth; 1 teaspoon sesame oil

Let Me Tell You About My Chicken and Broccoli Stir Fry

Okay, so here’s the deal: Chicken and broccoli stir fry isn’t the fanciest meal I make, but (and don’t tell my picky cousin this) it’s the one I come back to the most. It’s dead simple, tastes like you put in more effort than you did, and you can swap things in or out depending on mood or, let’s be honest, what’s left in the veg drawer. I remember the first time I made this—burned the garlic a little, panicked, still ate it, and it wasn’t half bad. If you’ve ever forgotten to thaw the chicken or realized you’re out of soy sauce halfway through, mate, you’re in good company here! Sometimes I wonder if anyone ever follows a recipe to the letter. Actually, never mind, my gran probably does.

Why You’ll Love This (Or Why I Keep Making It, Anyway)

I make this when I need dinner in under 30 minutes, or when the fridge is looking a bit sad and all I have left is a rogue chicken breast and some limp broccoli (it perks right up when you cook it, promise). My family goes wild for this—my partner claims it’s better than takeout, though he says that about anything with ginger in it. The real kicker is, you can mess up a little, and it still turns out all right. I used to hate chopping all those veggies, but now I just whack ‘em on the board and hope for the best. And if you’re not a fan of broccoli—first, who hurt you?—just chuck in snap peas or whatever greens you fancy.

Everything You’ll Need (Plus a Few Swaps)

2 chicken breasts, sliced thin (or thighs, honestly, they’re juicier—leftover roast chicken works, too)
1 big head of broccoli, chopped into florets (frozen’s fine; my mate swears by it for speed)
1 red bell pepper, sliced (optional, but it makes it look a bit less like hospital food)
3 cloves garlic, minced (don’t skimp, but powder will work in a pinch)
1 thumb-sized piece fresh ginger, grated (I sometimes use the jar stuff—don’t @ me)
2-3 tablespoons soy sauce (I use low sodium, but the regular one’s grand as well)
1 tablespoon oyster sauce (skip if you’re out, just add a bit more soy)
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening—skip if you like it runnier)
1 tablespoon oil (sunflower, canola, whatever’s lurking in the cupboard)
A pinch of chili flakes (completely optional, unless you like that extra zing)
Rice or noodles, to serve (I love jasmine rice, but honestly, even those microwave packets are fine)

How I Actually Make It: Step by Step (Plus Real Talk)

First, get your rice started if you’re using it. I always forget this bit and end up with stir fry waiting for the rice. Don’t be me.
Heat the oil in your biggest frying pan or wok—if it’s a bit battered, all the better. Toss in the chicken, sprinkle with a pinch of salt, and cook over medium-high heat till it’s just turned opaque. Don’t worry if it’s a bit pale, we’re not done yet. Take it out and set aside.
In the same pan (because who needs extra washing up?), throw in the garlic and ginger. Stir for about 30 seconds until it smells amazing—but don’t let it get brown. If it does, meh, just keep going.
Add the broccoli and bell pepper. Stir for 2-3 minutes. It’ll look a bit chaotic, but that’s normal. Splash in a tablespoon of water to help steam the veg a touch—this is where I sneak a bite of broccoli to check how crunchy it is. If you like it softer, go a minute longer.
Return the chicken to the pan. Pour over the soy sauce and oyster sauce, plus chili flakes if you’re feeling bold. Give it all a good toss (or gentle stir, if your pan is on the small side).
Mix the cornstarch and water together, then drizzle it in while stirring—this is where things magically get glossy. If it looks odd, just keep stirring, promise it’ll sort itself out.
Once everything’s coated and hot, have a taste—add a splash more soy if needed. Serve over rice or noodles. I sometimes sprinkle sesame seeds on top, but only if I remember.

Some Notes I Picked Up the Hard Way

If you overcrowd the pan, the chicken steams instead of sears. But honestly? Still edible, just a bit softer. I only really care when making it for guests.
Broccoli stems are great too—just peel and slice them thin. I used to bin them, but now I feel all thrifty when I use the lot.
If you add too much cornstarch, it gets gloopy. I did this once and it almost looked like jelly. Just go easy, you can always add more.

Variations I’ve Tried (and a Goof or Two)

Beef and broccoli: swap the chicken for thin strips of steak. Actually, it’s lush.
Pescatarian? Shrimp is amazing here, but add it later so it doesn’t turn into little rubber tires.
Once, I tried adding pineapple, thinking I’d get a sweet-sour thing going. It was... interesting, but not my favorite (stick to the classics, mostly).

What If You Don’t Have a Wok? (Been There)

Honestly, I used to think you needed a fancy wok for this, but a big frying pan does the job just fine. If all you have is a regular old saucepan, just stir a bit more often—it might take longer, but worth a go. Oh, and if you’re after a decent wok, The Woks of Life has some great picks here.

Chicken and Broccoli Recipe for Stir Fry

How to Store Leftovers (If You’re Lucky)

Pop any leftovers into a container and store in the fridge; it’ll keep for two or three days, but honestly, in my house it never lasts more than a day! I actually think it tastes even better the next day when the flavors have had a chance to mingle, sort of like how chili tastes better after a sleep.

How We Eat It (And a Little Tradition)

I pile mine on white rice with a drizzle of Sriracha—my brother prefers egg noodles, and my mum always has a side of sliced cucumber (says it cools things down). If we’re feeling fancy, I’ll make a quick cucumber salad. Actually, this recipe is a good one.

Things I’ve Learned (Sometimes the Hard Way)

Don’t rush the chicken or it’ll go tough. I once tried cranking the heat up to save time—big mistake, it went all squeaky.
Give the ginger and garlic a quick fry before adding the veg; skipping this once made the dish taste flat, like something from an airplane tray.
If you forget to make the cornstarch slurry, your sauce will be runny, but honestly, it’s still tasty. Just serve with a spoon instead of a fork!

FAQ (Here’s What People Have Actually Asked Me)

Can I use frozen broccoli? Oh yeah, all the time. Just toss it in straight from the bag, maybe cook a minute or two longer.
Is it gluten-free? If you use tamari instead of soy sauce, yep! But check your oyster sauce (some have wheat—learned that the hard way).
How do I make it vegan? Easy—swap the chicken for tofu or tempeh, skip the oyster sauce, and use a little hoisin or extra soy.
Why is my chicken chewy? That's usually from overcooking or cutting the pieces too big. I try to slice it thin so it’s done fast, but honestly, I mess this up sometimes too.
What’s the best rice to serve with this? I like jasmine, but honestly, any rice will do. If you’re in a hurry, those microwave pouches are a lifesaver!
Do I need to marinate the chicken? You can, but I rarely do (I’m usually impatient), and it still tastes brilliant.

And that’s it! If you end up making this, let me know how it turns out—or if you discover a twist that actually works (unlike my pineapple experiment). For more stir fry ideas, I always check Serious Eats—they have some cracking suggestions.

Chicken and Broccoli Recipe for Stir Fry