Chicken and Broccoli Stir-Fry

If you're looking for a quick and delicious meal, this chicken and broccoli stir-fry is the perfect choice for a fast dinner.

Ingredients for Chicken and Broccoli Stir-Fry

Here’s everything you'll need to make this tasty chicken and broccoli stir-fry:

• Oil: This recipe starts with a neutral oil, such as canola oil heated in a skillet. 
• Chicken: You’ll need a pound of boneless chicken thighs, cut into pieces. 
• Cornstarch: Coating the chicken in cornstarch ensures a crispy exterior every time. 
• Onion: Opt for a yellow onion, as it’s not too sweet and not too sharp.  
• Ginger and garlic: Fresh ginger and fresh garlic take the flavor up a notch. 
• Broccoli: Of course, you’ll need broccoli! Fresh is best, but frozen will work. 
• Water: Start the sauce with ¾ cup water. 
• Sauces: Soy sauce and oyster sauce are essential for this savory stir-fry. 
• Brown sugar: Sweeten things up with a tablespoon of light brown sugar.
• Seasonings: Season the stir-fry sauce with crushed red pepper and black pepper. 

How to Prepare Chicken and Broccoli Stir-Fry

Here’s a quick overview of what you can expect when making chicken and broccoli stir-fry. For the full recipe, follow the detailed steps below.

1. Coat the chicken in cornstarch, then fry it until crispy and golden on all sides in hot oil.
2. Add the onions, ginger, and garlic to the pan and sauté. Remove the mixture to a plate.
3. Cook the broccoli in the same skillet.
4. While the broccoli cooks, prepare the sauce.
5. Add the cooked chicken mixture to the broccoli, then pour in the soy sauce mixture.
6. Stir everything together and cook until the sauce thickens and coats the chicken and broccoli evenly.

Pro Tips from the Test Kitchen

How to Store Chicken and Broccoli Stir-Fry

Keep the chicken and broccoli stir-fry in an airtight container in the fridge for up to one day. For best results, do not store it for longer than a day as the broccoli may become soggy.

Dinogo Community Tips and Reviews

One Dinogo community member shared, “I swapped the broccoli for frozen stir-fry vegetables, and it turned out amazing! I served it with fried rice, and they paired perfectly.”

“I prefer chopping the onions instead of slicing them,” says Dominick Miciotta. “It’s just a personal choice. Otherwise, the recipe was super easy to make and tasted great. I used low-sodium soy sauce.”

Editorial contributions by Corey Williams

Ingredients List

• 2 teaspoons canola oil

• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

• 3 tablespoons cornstarch, divided

• ¾ cup thinly sliced onion

• 2 teaspoons minced fresh ginger

• 4 clove garlic cloves, thinly sliced

• 5 cups broccoli florets

• ¾ cup water

• ¼ cup soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon light brown sugar

• ¼ teaspoon crushed red pepper flakes, or to taste

• 1/4 teaspoon freshly ground black pepper

Instructions

Prepare all the necessary ingredients.

Heat oil in a large non-stick skillet over medium-high heat for about 2 minutes, until shimmering. In the meantime, mix the chicken with 1 tablespoon of cornstarch in a medium bowl until evenly coated.

Add the chicken to the skillet in a single layer and cook, stirring frequently, until crisp and fully cooked, about 6 minutes. Toss in the onions and cook for about 1 minute until translucent. Add ginger and garlic, cooking and stirring constantly until fragrant, about 1 minute. Transfer the chicken mixture to a plate and set aside.

Add the broccoli to the empty skillet and cook over medium-high heat, stirring occasionally, until it's bright green and heated through, about 2 to 3 minutes.

In a small bowl, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and the remaining 2 tablespoons of cornstarch until smooth, about 30 seconds.

Add the cooked chicken mixture to the broccoli in the skillet. Pour in the soy sauce mixture and cook, stirring constantly, until the chicken and broccoli are evenly coated and the sauce has thickened, about 2 minutes.

Serve right away. Enjoy your meal!

Editor's Note

Nutritional Information (per serving)