This Chicken and Broccoli Stir Fry is everything you love about your favorite Chinese takeout, only fresher, faster, and made right at home. With tender chicken breast, crisp-tender broccoli, and a glossy, flavor-packed stir-fry sauce, it’s the kind of meal that feels like a treat but secretly takes less than 30 minutes to throw together. Weeknight win? Absolutely.
It’s also one of those dishes that works for everything, meal prep, family dinner, or a quick solo lunch when you need something satisfying but don’t want to babysit a pot for an hour.
If you love Asian inspired dishes check out my Healthy Orange Chicken, slurp-worthy Beef Vermicelli Bowl Recipe, or my Shrimp Fried Rice (Din Tai Fung inspired)! that gives Din Tai Fung a run for its money.
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Why You’ll Love This Recipe
Meal-Prep Friendly: Make it ahead of time and store in an airtight container for a convenient lunch or dinner.
Healthier Than Takeout: Made with simple ingredients, this dish skips the extra oils and sodium often found in takeout.
Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights.
Customizable: Swap the white rice for cauliflower rice or add veggies like bell pepper or green beans.
Chicken & Broccoli Video
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Ingredients
Full instructions and ingredients in the recipe card at the end of this post
Chicken Marinade
- Thinly sliced chicken breasts or thighs; thighs are juicier and more flavorful, while breasts are leaner—slice thinly for quick, even cooking.
- Sesame oil; adds a nutty, toasty aroma and enhances the marinade’s depth.
- Low sodium soy sauce; provides umami and seasoning without overpowering the dish with salt.
- Oyster sauce; rich, sweet, and savory—it gives the chicken that classic stir-fry glaze.
- Brown sugar; balances the saltiness and helps with browning.
- Baking soda; tenderizes the chicken, keeping it soft and juicy during high-heat cooking.
- Cornstarch; creates a light coating on the chicken for that glossy, restaurant-style finish.
Stir-Fry Sauce
- Low sodium soy sauce; the salty, umami-rich backbone of the stir-fry sauce.
- Dark soy sauce; thicker and sweeter than regular soy sauce—it deepens color and flavor.
- Oyster sauce; reinforces the savory richness of the marinade and ties the sauce together.
- Brown sugar; softens the edges of the salty ingredients and encourages light caramelization.
Stir-Fry
- Chicken broth or water; helps steam the broccoli while adding moisture—broth boosts flavor.
- Fresh broccoli florets; a stir-fry staple—crisp, green, and hearty enough to handle bold sauces.
- Cooking wine (optional); adds depth and complexity—Shaoxing wine is traditional, but dry sherry or mirin also work.
- Olive oil or avocado oil; neutral, high-smoke-point oils ideal for searing and stir-frying.
- Fresh garlic, minced; bold and aromatic—it’s one of the essential flavors in any stir-fry.
- Fresh ginger, minced; adds a warm, slightly spicy kick that balances the richness of the sauce.
Instructions
Full instructions and ingredients in the recipe card at the end of this post
Step 1: Slice your chicken into thin strips and mix in marinade ingredients.
Step 2: In a separate small bowl, combine your soy sauces, oyster sauce, and brown sugar. Whisk until the sugar dissolves and everything is fully blended. This will be your main flavor booster for the stir-fry.
Step 3: Heat a bit of oil in your pan and briefly sauté the ginger and a clove of garlic. Add the broccoli along with a splash of water or broth. Cover and let it steam until the broccoli turns bright green and slightly tender—just a couple of minutes. Remove and set aside for later.
Step 4: Warm oil in the same pan over medium-high heat. Add the marinated chicken and let it sear undisturbed so it gets a golden crust. If you're using cooking wine, splash it in during this step for extra depth. Once browned, add the remaining garlic and stir for a minute until fragrant.
Step 5: Pour in the pre-mixed stir-fry sauce and let it simmer for a few minutes to thicken and coat the chicken.
Step 6: Once everything is glossy and well combined, return the steamed broccoli to the pan and toss until evenly coated. Simmer for two minutes, top with sesame seeds and serve!
Substitutions
Protein: Swap the chicken for thinly sliced beef or shrimp if you prefer a different protein. Use extra firm tofu or tempeh for a plant-based alternative.
Veggies: Broccoli can be replaced with cauliflower, green beans, or snap peas. Bell peppers or mushrooms make great veggie additions for more flavor and color.
Sauce: Tamari or coconut aminos can be used instead of soy sauce for a gluten-free version. Mushroom stir-fry sauce works well in place of oyster sauce for a vegetarian option.
Wine: Use dry sherry or mirin if you don’t have Chinese cooking wine on hand.
FAQ
Yes, you can prep the marinade and sauce in advance, and even pre-cook the broccoli—just store everything separately and stir-fry fresh when ready to serve.
Store any leftover stir-fry in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water.
Use a skillet or wok over medium heat and add a splash of water or broth to loosen the sauce. Avoid microwaving if you want to preserve the texture.
Not at all—a large skillet or sauté pan works perfectly. Just make sure it’s hot enough to sear the ingredients properly.
⭐️ Recipe
Chicken & Broccoli
Ingredients
Chicken Marinade
- 2.5 lbs chicken breasts or chicken thighs thinly sliced
- 1 teaspoon sesame oil
- 1 tablespoon low sodium soy sauce
- 1.5 teaspoon oyster sauce
- 1 teaspoon brown sugar
- 2 teaspoon baking soda
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon corn starch
- 1 tablespoon cold water
Stir-Fry Sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
For the Stir-Fry
- ½ cup chicken broth or a little bit of water for steaming
- 12 oz fresh broccoli florets
- 1 tablespoon cooking wine optional
- 4 tablespoon olive oil or avocado oil
- 5 cloves garlic minced
- 1 clove fresh ginger minced
Instructions
Marinate the Chicken
- Slice your chicken breasts and place them in a large bowl
- In the same bowl, add sesame oil, soy sauce, oyster sauce, brown sugar, baking soda, black pepper, onion powder, corn starch, and cold water into your bowl and mix well.
Prep the Sauce
- In another small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, and brown sugar. This easy sauce delivers a rich depth of flavor to the dish.
Steam the Broccoli
- Add oil to a pan over medium heat. Add in the teaspoon of ginger and 1 clove of crushed garlic and sauté for 1-2 minutes.
- Add the fresh broccoli florets, the water and stir. Cover, and steam for 2-3 minutes until they are crisp-tender. Remove from the pan and set aside.
Stir-Fry the Chicken
- Heat 4 tablespoon of oil in a hot pan over medium-high heat.
- Add the marinated chicken in a single layer and don't stir it for 4 minutes or until it turns golden brown. Optional: Add in the cooking wine.
- Add in the 4 cloves of crushed garlic and sauté for 1 minute.
- Add in the sauce and cook for an additional 3 minutes.
- Shut off the heat and add in the broccoli until well combined. Top with sesame seeds.
Serve
- Serve hot over rice, add sesame seeds and enjoy!
Bryan says
Definitely giving this one a try. Looks so good!