Chicken and Broccoli Stir Fry: Better & Faster

Better than takeout and faster than delivery.

If you’re craving a fresh take on chicken and broccoli, this recipe is the one to make. It’s got that sticky-sweet soy glaze that clings to every bite, punchy garlic and ginger you can actually taste, and crisp-tender broccoli that holds its own. No gloopy sauces. No bland chicken. Just a fast, full-flavored chicken and broccoli stir fry that eats like your favorite Chinese takeout, but fresher, lighter, and way more satisfying. The whole thing comes together in 20 minutes flat, using ingredients you probably already have.

Why You’ll Love This Chicken & Broccoli

• It’s the ultimate quick dinner. One pan. Twenty minutes. Done. It’s easy enough for a weeknight, but it doesn’t feel phoned in.
• Flavor first. We’re not talking subtle here. The sauce hits that sweet-salty-savory balance with garlic, ginger, honey, and sesame oil giving it real personality.
• Tender chicken, vibrant broccoli. A smart stir-fry technique keeps the chicken juicy and the broccoli perfectly crisp. No mushy vegetables or dry bites.
• Healthy-ish comfort food. It’s packed with protein, loaded with vegetables, and naturally gluten-free if you use tamari.
• Customizable. Add bell peppers, swap in tofu, spice it up with chili flakes, this stir fry plays nice with whatever’s in your fridge.

Ingredient Notes

Low-Sodium Chicken Broth
Go with low-sodium broth here, it keeps the sauce well-balanced without tipping into salty territory. If you only have regular broth on hand, dilute with a splash of water. Homemade stock? Even better.

Low-Sodium Soy Sauce
Stick with low-sodium soy sauce so you’re in control of the salt levels. If full-sodium is what’s in your pantry, just scale back a bit and adjust to taste once the sauce is simmering.

Fresh Garlic
Three cloves is the sweet spot for bold, savory flavor. If you’re garlic-shy, you can ease back a little, but don’t skip it, the garlic lays the foundation of the entire dish.

Honey
Honey rounds everything out with a mellow, natural sweetness. It’s the counterpoint to the salty soy and aromatic ginger, giving the sauce depth and balance.

Cornstarch
This is what transforms the sauce from watery to glossy and clingy. It’s what lets the chicken and broccoli grab onto every drop of flavor.

Fresh Ginger
Peel it and grate it finely, a microplane works best. Ginger brightens the entire stir-fry with warmth and zip and plays beautifully against the soy and sesame.

Toasted Sesame Oil
Just a couple teaspoons go a long way. Its deep, nutty richness gives the sauce that signature takeout-style edge with an elegant finish.

Chicken Thighs or Breasts
Thighs offer more flavor and stay juicier in a high-heat stir-fry, thanks to their fat content. Breasts work too, just keep a close eye so they don’t dry out.

Broccoli
Fresh broccoli florets are best here, they hold their crunch and color even after a quick steam. Frozen works in a pinch, but be sure to thaw and pat them dry to avoid excess moisture in the pan.

Enjoy This Chicken and Broccoli Stir Fry

This chicken and broccoli stir fry proves fast food doesn’t have to mean boring food. You get restaurant flavor, total control over the ingredients, and dinner on the table faster than you can scroll a delivery app. Make it once and it’ll be on repeat.

Chicken and Broccoli Stir Fry

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5 from 1 review

• Author: Jennifer West
• Total Time: 25 minutes
• Yield: 4 servings

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Description

This recipe is the one to make. It’s got that sticky-sweet soy glaze that clings to every bite, punchy garlic and ginger you can actually taste, and crisp-tender broccoli that holds its own.

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Ingredients

½ cup low-sodium chicken broth

⅓ cup reduced-sodium soy sauce

3 cloves garlic, finely minced

3 tablespoons honey

2 tablespoons cornstarch

1 tablespoon freshly grated ginger

2 teaspoons toasted sesame oil

1 tablespoon neutral oil (such as canola or grapeseed)

1 pound boneless, skinless chicken thighs or breasts, cut into ½-inch pieces

2 medium broccoli crowns, broken into bite-sized florets

Steamed white or brown rice and toasted sesame seeds, for serving

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Instructions

1. In a small bowl, whisk together the chicken broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until the cornstarch is fully dissolved.
2. Heat the neutral oil in a large skillet or wok over high heat. Add the chicken and let it cook undisturbed for 1 to 2 minutes, until it naturally releases from the pan. Stir and continue cooking, turning occasionally, until the chicken is golden on all sides and just cooked through, about 5 minutes total. Transfer to a plate and set aside.
3. Lower the heat to medium-low and add the broccoli directly to the same skillet. Pour in the prepared broth mixture and stir gently to coat. Cover the skillet and steam the broccoli for 2 to 3 minutes, just until it turns crisp-tender.
4. Uncover the pan and return the cooked chicken and any juices back to the skillet. Stir well and let everything simmer for 1 to 2 minutes more, or until the sauce thickens and evenly coats the chicken and broccoli.
5. Scoop warm rice into serving bowls, then spoon the stir-fry over the top. Finish with a sprinkle of toasted sesame seeds.

Equipment

Cutting Board

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Dutch Oven Casserole Pot

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Measuring Cups & Spoons Set

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Wooden Cooking Spoons

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• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stove
• Cuisine: Asian Inspired

Jennifer West Senior Recipe Editor

As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.

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