A chicken broccoli stir fry is one of the most practical dinners you can make on a weeknight. It comes together in a single skillet, uses ingredients most kitchens already have, and gives you a balanced plate of lean protein and vegetables without a lot of cleanup. This version keeps the chicken juicy, the broccoli bright green and slightly crisp, and the sauce glossy enough to cling to every piece.
The method is straightforward: sear the chicken in batches so it browns instead of steaming, cook the broccoli hot and fast, then return everything to the pan with a simple soy, garlic, and ginger sauce. The whole process takes about 25 minutes from start to finish, including prep. If you have a little rice on hand, it becomes a complete meal in one bowl.
Below you will find the ingredient notes, the step-by-step method with the reasons behind each move, storage guidance, common mistakes, and ideas for swaps and serving. A printable recipe card sits at the end of the post.
Full recipe below
One Pan Chicken and Broccoli Stir Fry
Why this one pan chicken and broccoli stir fry works
The secret to a good chicken broccoli stir fry is heat and timing. Cooking in a very hot skillet lets the chicken brown, which adds flavor, while the broccoli stays crisp-tender rather than turning soft and olive-drab. Cutting the chicken into thin, even pieces means it cooks through quickly, and the small amount of cornstarch in the marinade helps keep the meat moist even at high heat.
The sauce is built from pantry staples: low-sodium soy sauce for savoriness, a little honey or brown sugar for balance, rice vinegar for brightness, and cornstarch to thicken it as it hits the pan. Because the sauce is mixed in a bowl before cooking, you can add it all at once at the end and avoid the scramble of measuring while the pan is smoking.
Nutritionally, this dish is a good match for the general pattern described in the Dietary Guidelines for Americans, which encourage lean protein and a generous amount of vegetables. Chicken breast and broccoli together deliver a lot of protein for relatively few calories. For a broader look at how this kind of plate fits into a day of eating, the guide to calculating your daily nutrient needs can help you decide how much protein and carbohydrate to aim for.
Ingredients you need for chicken and broccoli stir fry
- Chicken breast, 1 lb, boneless and skinless: Breast meat is lean and cooks fast. Slice it thin against the grain. Chicken thighs also work well and stay juicier if you want a little more fat.
- Broccoli florets, 12 oz (about 4 cups): Choose firm, dark green heads with tight buds. Cut florets into bite-size pieces of similar size so they cook evenly.
- Low-sodium soy sauce, 3 tbsp total: Using low-sodium soy sauce lets you control the saltiness, which matters because soy sauce concentrates as the sauce reduces.
- Garlic and fresh ginger: Fresh is noticeably better than powdered here. Mince the garlic finely and grate the ginger on a microplane so it melts into the sauce.
- Cornstarch, 1 tbsp plus 1 tsp: Used in both the chicken coating and the sauce. It gives the chicken a light coating and the sauce its glossy body.
- Neutral oil, such as avocado or canola, 2 tbsp: Choose an oil that tolerates high heat without smoking.
- Honey or brown sugar, 1 tbsp, rice vinegar, 1 tbsp, and water: These balance the saltiness and give the sauce a rounded finish.
- Red bell pepper and sliced green onions (optional garnish): Add color and crunch. Sliced onions in the optional garnish add a fresh bite at the end.
How to make a chicken broccoli stir fry in one pan
- Slice the chicken into thin strips about 1/4 inch thick. Toss with 1 tbsp of the soy sauce and 1 tbsp of the cornstarch and let it sit for 10 minutes while you prep the rest.
- In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tsp cornstarch, the honey, rice vinegar, and 1/3 cup water. Set aside. This makes the sauce quick to add at the end.
- Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat until it shimmers. Add half the chicken in a single layer and cook without moving it for 2 minutes, then stir and cook 2 to 3 more minutes until browned and cooked through. Remove to a plate and repeat with the remaining chicken and oil.
- Add the broccoli to the same skillet with 2 tbsp of water. Cover for 2 minutes to steam, then uncover and stir-fry for 2 to 3 minutes until bright green and crisp-tender.
- Lower the heat to medium, add the garlic and ginger, and stir for 30 seconds until fragrant.
- Return the chicken and any juices to the pan. Stir the sauce again to recombine, pour it over everything, and toss for 1 to 2 minutes until the sauce bubbles and thickens and the chicken is glossy.
- Check that the thickest pieces of chicken reach 165°F on an instant-read thermometer. Serve right away, garnished with green onions if using. For guidance on target temperatures, see FoodSafety.gov safe minimum internal temperatures.
Storage and reheating your stir fry
Let leftovers cool no longer than two hours after cooking, then transfer them to an airtight container and refrigerate. The FoodSafety.gov cold food storage chart recommends eating cooked leftovers within three to four days. For the best texture, store the sauce and rice separately if you have them.
To reheat, warm the stir fry in a skillet over medium heat with a splash of water, stirring until hot throughout, about 3 to 4 minutes. A microwave works too: cover the bowl loosely and heat in 60-second bursts, stirring between each. Broccoli softens with reheating, so avoid overcooking. Leftovers are not ideal for freezing because the broccoli becomes mushy when thawed, though the chicken itself freezes well for up to three months.
Common mistakes to avoid when making stir fry
- Crowding the pan. Too much chicken at once drops the pan temperature and the meat steams instead of browning. Cook in two batches.
- Skipping the high heat. A stir fry needs the skillet to be hot before anything goes in. Give it a full minute to heat after adding oil.
- Cutting the chicken too thick or unevenly. Thick pieces stay pink in the center while thin ones dry out. Aim for even strips about 1/4 inch thick.
- Overcooking the broccoli. Crisp-tender is the goal. Stop cooking when the florets are bright green and still have a little bite.
- Adding the cornstarch sauce too early. Pour it in near the end. If it goes in too soon and the pan is too cool, it can clump; stir well to recombine if it separates.
- Letting the garlic burn. Add garlic and ginger after the broccoli, on lower heat, and keep the pan moving.
Swaps and variations for a lighter chicken broccoli stir fry
- Lighter option: Use 1 tbsp oil instead of 2, replace the honey with a few drops of stevia or skip it, and use 1 tsp cornstarch in the sauce. You can also reduce the chicken to 3/4 lb and add an extra cup of broccoli or sliced red bell pepper, which keeps the portion filling while lowering calories per serving.
- Chicken thigh: Boneless thighs stay juicier and have more flavor, with slightly more fat. Cook them the same way and check for 165°F.
- Tofu or shrimp: Extra-firm tofu, pressed and cubed, works well with the same sauce. Shrimp cook in about 2 minutes, so add them just before the sauce.
- Vegetable add-ins: Snap peas, sliced carrots, or sliced mushrooms can join the broccoli. Add denser vegetables like carrots a minute or two earlier.
- Sauce changes: Add a teaspoon of sriracha or chili garlic sauce for heat, or swap the rice vinegar for lime juice for a brighter finish.
What to serve with chicken broccoli stir fry
Serve the stir fry over steamed white or brown rice for a classic meal. A cup of cooked rice adds roughly 40 grams of carbohydrate and turns this into a filling bowl. Cauliflower rice or quinoa are good lower-carb or higher-protein alternatives.
For a fuller plate, add a simple cucumber salad with rice vinegar or a bowl of miso soup. If you want to build a balanced lunch or dinner around this dish, the chicken lettuce cups recipe offers another Asian-style option with similar flavors. The MyPlate guidelines suggest filling half your plate with vegetables, a quarter with lean protein, and a quarter with a grain, which this combination follows closely.
Finish with sesame seeds or sliced green onions for crunch and color. A small drizzle of chili oil at the table lets each person adjust the heat.
Frequently asked questions
Can I make chicken broccoli stir fry with frozen broccoli?
Yes. Thaw and pat the florets dry first, since extra water prevents browning. Frozen broccoli often softens faster, so stir-fry it for 1 to 2 minutes less than fresh and skip the covered steaming step.
What internal temperature should chicken reach in a stir fry?
Chicken should reach 165°F measured with an instant-read thermometer in the thickest part. Thin strips cook quickly, so check a larger piece to confirm it is fully cooked before serving.
Is chicken broccoli stir fry a healthy dinner?
It can be. Lean chicken breast and broccoli provide a lot of protein and fiber with modest calories. Using less oil, limiting added sugar, and choosing low-sodium soy sauce make the dish lighter.
Can I meal prep this stir fry for lunches?
Yes. Cook the chicken and broccoli and store them in portions for up to four days. Keep the sauce separate and add it when reheating so the broccoli stays crisp.
Can I make this chicken broccoli stir fry gluten-free?
Use tamari or a soy sauce labeled gluten-free instead of regular soy sauce. Check the cornstarch and any broth or sauce labels to confirm they are gluten-free as well.
One Pan Chicken and Broccoli Stir Fry
A quick one pan chicken broccoli stir fry with juicy seared chicken, crisp-tender broccoli, and a glossy garlic-ginger soy sauce.
Ingredients
For the stir fry
For the sauce
For the stir fry
For the sauce
For the stir fry
For the sauce
For the stir fry
For garnish
Instructions
- Slice the chicken into thin strips about 1/4 inch thick. Toss with 1 tbsp soy sauce and 1 tbsp cornstarch and rest for 10 minutes.
- Whisk the remaining 2 tbsp soy sauce, 1 tsp cornstarch, honey, rice vinegar, and 1/3 cup water in a small bowl.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook half the chicken for 2 minutes undisturbed, then stir and cook 2 to 3 minutes more until browned and cooked through. Remove and repeat with remaining chicken and oil.
- Add broccoli and 2 tbsp water to the skillet. Cover for 2 minutes, then uncover and stir-fry 2 to 3 minutes until bright green and crisp-tender.
- Reduce heat to medium, add garlic and ginger, and stir for 30 seconds until fragrant.
- Return the chicken and juices to the pan. Stir the sauce, pour it over everything, and toss 1 to 2 minutes until thickened and glossy.
- Confirm the chicken reaches 165°F, then serve immediately garnished with green onions.
Notes
- Cook the chicken in two batches so it browns instead of steaming.
- Serve over rice or cauliflower rice to make it a complete meal.
- Chicken is done at 165°F.
Nutrition per serving
- Calories
- 281
- Protein
- 28.1g
- Carbs
- 14.5g
- Fat
- 12.5g
- Saturated fat
- 0.5g
- Fiber
- 2.5g
- Sugar
- 6.3g
- Sodium
- 575mg
- Cholesterol
- 86mg
