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!
I just made this and I loved it and so did my hubbie and teenage boys. Also just discovered how to make fluffy basmati rice. Made more so I can try the chicken fried rice in a couple of days. BTW – cooked rice in the fridge for 2 days is still OK, right?
Hi Lena…cooked rice should be ok for two days in the fridge as longs as it was refrigerated within an hour of cooking it, but it is one of the foods that is quickest to spoil so always check the smell and if in doubt, throw it out. Another tip is to store on the lowest and coldest shelf in your fridge. Thanks! N x
Thanks for the advice 🙂 I made the chicken fried rice and it was a hit !
I am so glad you enjoyed it Lena! N x
Winner, winner, chicken and broccoli stir fry dinner!!!
Wow, super yummy and can you say EASY!!! The velveting of the chicken made the chicken amazingly tender and juicy!!. Thank you for the secret!! And the sauce was outstanding as well.
Going to definitely put this one in the rotation, and next time I am going to try shrimp for the protein.
I have to say “thank you Nagi,” At the end of a long work day one doesn’t always want to cook…but when it comes to your recipes, there’s always energy to make the meal. You know whatever recipe you make, is going to be fantastic!! Hmm, what will it be today??
I made your stir fry chicken with broccoli. I steamed the broccoli like you mentioned before puting it in the stir fry. The only thing I altered was using chicken stock instead of water and it was the awesome. Thanks so much for sharing it.
I fixed your chicken broccoli stir fry for dinner tonight. I used your stove top method for cooking rice. The entire dinner was a hit. Thank you for some really great recipes!
This is an amazing recipe!
It’s so healthy and low calorie, I’m surprised it is not listed in the low calorie category on the site.
I’ve made this for work lunches twice in the past month while I’m on a gym challenge and it’s helped so much.
Velveting the chicken breast is what really sets it over top.
For some reason when I scale the recipe to double, it doesn’t come out as nice, but that’s no issue since one batch is a whole week of lunches.
Thanks for the great recipe!
Another hit Nagi – I saw your comment about extra veg and them adding too much water. So threw in some thickly cut mushrooms as sponges which added a subtle flavour. Thanks again
I’m giving Chinese broccoli a go 😉
I LOVE your recipes, Nagi. You’ve given me the confidence to cook and I’ve learnt a lot from you. Heaps of thanks! This recipe works like a dream and is super delish. I added some crushed, roasted cashews and a dash of fresh basil to your recipe and it was a nice little twist on your classic. My tummy is very happy!
Officially the best, easiest, anything-left-in-the-crisper stir fry ever! My 7 year old’s exact words: “I don’t mind eating broccoli when it’s smothered in THIS SAUCE!” 😂 Thanks for another awesome recipe, Nagi! We’re huge fans!
YES!!!! You’ve nailed it Ellen!! N x
Made this for dinner last night. Delicious but too much sauce—even for this sauce loving family. Will definitely make again but will make only half the sauce. I added water chestnuts for some crunch.
Well this one is Extra saucy Pam – perfect to mop up with rice 🙂 N x
Wow, wow, wow!!!!! Now a family favourite. Usually have chicken breast on hand so I tried your tenderising method and OMG it works!
You’re converted now!! N x
It’s very yummy! But… the sauce is VERY STRONG! I added half a cup of water and it’s still very strong. What can I do to lesson the flavour? I do love string flavours but this one is extremely rich!
It deifnltey shouldn’t be overpowering Michelle, can I ask what type of soy you used here? N x
So delicious!
Looks banging! I will be batch cooking this tomorrow, would adding some cider vinegar or white vinegar work? I’d like to add a bit tang!
I use this recipe on a regular basis, but switch around the veggies & add a different ingredient to the sauce here and there. We LOVE it in this house. Thank you once again Nagi!! 🙂
Made this the other day, the dish is indeed extra saucy which makes it very much comfort food. I used thigh and it turned out delicious. Thank you for yet another well written recipe that works!
I’m so glad you enjoyed it Kasia, that’s great to hear!! N x
This was delicious! Can’t believe what a difference tenderizing the chicken makes before hand…tastes just like takeaway but better!
I am excited to make this. I am not a huge fan of onion, but I do love broccoli chicken and mushroom stir fry when I buy from my local Chinese place
Another winning recipe Nagi, perfect for week nights. Added mixed mushrooms for extra flavour
Super fast and delicious! Thank you for another great recipe 🙂