This quick and easy Chicken Broccoli Stir Fry uses the minimum ingredients you can get away with but still deliver a dish that stacks up to Chinese restaurant standard! Plenty of savoury homemade stir fry sauce – because broccoli florets are a sponge for sauce plus I need extra for rice soaking. It’s essential!
Chicken Broccoli Stir Fry
If you descended upon your local Asian Market armed with my Asian Market Shopping List and stocked up on the Level 1 essential sauces, you have the 3 sauces you need to make this.
How good is that!!?
And if your weekly grocery shopping is as predictable as mine, then chicken and broccoli made it into your trolley on the weekend.
Which means you’re armed and dangerous, ready to cook up this big batch Chicken Broccoli Stir Fry. Complete with extra sauce!
Big batch??
I call this a “big batch” Chicken Broccoli stir fry because most of my stir fry recipes tend to be made on a smaller scale serving 2 to 4 people max, being that crowding the pan = stewed veggies which is one of the greatest sins of stir frying.
We don’t have that problem with this one because we steam the broccoli first before making the stir fry as it won’t cook in the short time it’s on the stove. So we can crowd the pan and make a big batch that easily serves 5, possibly even 6!
Also, broccoli holds up better than most vegetables with leftovers, so this is a terrific meal prep option (which I normally don’t recommend for stir fries) which is why I don’t mind having leftovers.
What you need for Chicken Broccoli Stir Fry
Here’s what you need for this:
Cooked broccoli – as noted above. Steamed or boiled, whichever you prefer.
Chicken – breast or thigh. If you’re using breast, I recommend tenderising the chicken using the secret Chinese restaurant method for “velveting chicken” – just toss sliced chicken in baking soda, leave to tenderise for 20 minutes, rinse, cook like normal chicken, marvel at how tender the meat is! Directions are included in the recipe card.
Soy sauce – use either light soy sauce or all purpose soy sauce. Do not use dark, flavour will be much too intense;
Chinese cooking wine OR Mirin – used by the gallon in Chinese restaurants, it’s the secret ingredient that makes stir fry sauces so good. Mirin or dry sherry are perfect substitutes, see recipe notes for non alcoholic option – just replace the water which chicken stock/broth;
Oyster sauce – adds a stack of flavour and a touch of sweet. Vegetarian option: Use Vegetarian Oyster Sauce, it’s pretty good! Ayam is a good brand, sold at large everyday grocery stores. Also, here’s a homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe website. I was extremely impressed with it;
Sesame oil (toasted) – for a lovely hint of sesame flavour;
Cornflour/cornstarch – to thicken the sauce and make it shiny and glossy; and
Garlic and onion – stir fries rarely happen without these two essential flavour bases. Tip: Chop the garlic with a knife rather than using a garlic press (crushing makes it wet so it doesn’t sauté properly).
How to make Chicken Broccoli Stir Fry
It comes together in about 5 minutes on the stove, so make sure you have everything chopped, next to the stove, ready to toss in. This can be made in a (large!) wok though I find it easier just to use a skillet for this particular stir fry because it makes a big batch.
This recipe calls for 1 1/4 cups of water which sounds like a LOT! But extra sauce is essential here because the broccoli florets are a sponge for sauce.
Serve it over rice though if you’re pushing through a low carb phase, then try cauliflower rice instead. It really is not as bad as you think, it’s got a very neutral flavour and the tasty stir fry sauce does wonders to disguise any remnant of cauliflower flavour.
Also another good low carb option is Egg Foo Young (Chinese Omelette) which you could make then smother with this Chicken Broccoli Stir Fry instead of making the Egg Foo Young brown sauce.
And for fellow chicken and broccoli tragics, see below the recipe card for a somewhat lengthy list of various other chicken and broccoli this-and-that recipes I’ve shared. – Nagi x
PS I say “tragics”, but being that broccoli is a powerhouse veggie, we should give ourselves a pat on the back for packing so much broccoli into our diets! 💪🏼
Watch how to make it
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Chicken Broccoli Stir Fry (extra sauce!)
Ingredients
Tenderised chicken (Note 1)
- 500g/1 lb chicken breast, thinly sliced (or boneless thighs, do not tenderise)
- 1 1/2 tsp baking soda / bi-carb soda (Note 1)
Sauce (Note 6 for using Charlie all-purpose stir fry):
- 2 tbsp cornflour/cornstarch
- 3 tbsp light soy sauce , or all purpose soy (Note 2)
- 1 1/2 tbsp Chinese cooking wine (shaoxing wine) or Mirin (Note 3)
- 3 tbsp oyster sauce (Note 4)
- 2 tsp sesame oil , toasted (Note 5)
- Dash of white pepper (sub black)
Stir Fry:
- 2 tbsp oil , peanut, vegetable or canola
- 1/2 onion , sliced
- 2 garlic cloves , finely minced with knife
- 400g/ 14 oz broccoli florets , broken/cut into small bite size pieces (2 medium heads, ~5 cups)
- 1 1/4 cups water
For serving:
Instructions
- Tenderise chicken: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well (waterlogged florets = diluted sauce).
- Sauce: Mix cornflour and soy sauce until lump free, then mix in remaining ingredients.
- Cook aromatics: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Cook chicken: Add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Thicken sauce: Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Recipe Notes:
Nutrition Information:
More Chicken and Broccoli recipes
For fellow chicken and broccoli tragics.
And some of my favourite stir fries
Life of Dozer
Bed hair. Turns out nobody wakes up looking perfect – not even Dozer!
Absolutely delicious. Completely levelled up my usual chicken stir fry and loved the extra sauce!
I see that you use regular sesame oil for this recipe and for “Charlie” you use toasted sesame oil. Could you please advise? Also, since sesame oil doesn’t allow for high heat, when would you add it to a dish?
So easy, so good! Far and beyond better than take-out!
I’ve made this recipe several times now and I have to say it is a win! It’s so easy and very close to the dish we get from our local takeout place. Thank you for sharing!
I made this tonight using the Charlie sauce I had sitting in my fridge for the past few months. This recipe is very good! I made a mistake and misread your recipe. I thought it called for 1 1/2 cups water. So, it makes sense that it seemed a little watery. I used frozen broccoli florets so the dish came together quickly. I noticed this recipe didn’t call for any sugar in the sauce and your Charlie sauce does. I think I’m going to reduce the sugar in the Charlie sauce a little when I remake it this week. But that’s just my taste. Thank you for posting this. It’s going on the Keeper Board!
Another winner Nagi. 😋
This is a great recipe! It turns out absolutely perfect every time I make it correctly (I’ve made this many times over the years). The tenderizing method in note 4 works really well for chicken breast.
-One thing that I would recommend to not substitute is the oyster sauce. It adds a great flavor to the dish and all the substitutes I’ve tried (fish sauce, etc) have not turned out quite as good. *Keep oyster sauce on hand!* 😂
-Additionally, get fresh broccoli. Don’t be lazy like me and try to use frozen broccoli, it will turn out far too mushy.
My entire family loves this every time I make it, thanks!
Thanks Nagi. So easy and just spectacularly good. Wonderful with noodles too.
Delicious! Even the kids enjoyed it. Going into the rotation.
Another hit! I added some quartered mushrooms into the mix, with a few roasted cashews. Didn’t want to change the flavour profile too much.
Absolutely loved by everyone, simple sauce and so quick to make. Thanks Navi
Just cooked this tonight for me and my better half. She and I loved it, the smells reminded us of some of the better take away we have ordered. Try it, you won’t be disappointed!
Nagi, thank you so much for being conscientious and always including alcohol-free substitutes in your recipes! I’m from the States and pre-ordered your cookbook as a birthday present to myself. Can’t wait!
Followed this recipe exactly tonight with the small addition of water chestnuts for extra crunch. Was an absolute hit with my 3 year old. Had the perfect amount of sauce and the flavour was fantastic, I will be adding this to our regular dinners. Followed it up with bread and butter pudding. Love your recipe’s Nagi xx
Made this tonight replaced broccoli with beansprouts delishes when can I purchase your book I’m from Scotland
Really good but recommend a low salt soy. Regular soy or light are just too salty. Will use tamari soy next time.
Omg this was amazing. I shouldn’t be surprised as all your dishes are awesome. My kids loved it. Tasted just like Chinese takeout. I velveteen the chicken and it was so worth it and sauce was fabulous
Seriously yummy! Thanks so much
Cooked this tonight.. family commented “smells and tastes like Chin’s” (our local and loved Asian takeaway) What’s the secret ingredient they said …. My Response…. NAGI !! 🤣😍
Every recipe of yours I’ve tried has been fantastic. My kind of food. And you’re an Aussie! Thank you.
Dear Nagi!
I’m glad I found it
Thank you for the great recipe.
I will often make it with a variety of vegetables.
What a cracker of a dish!
Made it with long life noodles as we didn’t feel like rice. Also finely chopped the broccoli stalks and popped them in too. It’s all about that sauce – mmmmmm