Quick Weeknight Chicken Broccoli Stir Fry

Ready in 20 minutes, this simple Chicken Broccoli Stir Fry brings tender chicken, crisp broccoli, and savory sauce for a quick, healthy dinner. This Chicken Broccoli Stir Fry is perfect for busy weeknights. Juicy chicken and fresh broccoli cook fast in a savory sauce that everyone will love.

You only need one pan, a few simple ingredients, and about 20 minutes to make a healthy dinner. Even if you are new to cooking, you can follow each step and get great results.

Staying on track with your health goals is easy when the food tastes this good. We love the healthy chicken veggie bowl for a nutrient-dense lunch that keeps you full. For dinner, keep it lean with chicken thighs with garlic butter—just add a side of greens! Another low-carb favorite is the honey garlic chicken skillet, which tastes like takeout but without the hidden calories.

Why you’ll love this recipe

— Ready in under 20 minutes
— Uses simple, everyday ingredients
— One-pan meal for easy cleanup
— Customizable with your favorite veggies
— Healthy and full of protein

Ingredients
Serves 4

Chicken and veggies
— 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
— 2 cups (150 g) broccoli florets
— 1 small onion, thinly sliced
— 2 cloves garlic, minced
— 1 tbsp (15 ml) neutral oil (vegetable or canola)

Sauce
— ¼ cup (60 ml) low-sodium soy sauce
— 2 tbsp (30 ml) water
— 1 tbsp (15 ml) rice vinegar or apple cider vinegar
— 1 tbsp (15 g) brown sugar
— 1 tsp (5 ml) sesame oil (optional)
— 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water

How to make it

1. Prep ingredients. Slice chicken thin. Cut broccoli into bite-size pieces. Mix sauce ingredients in a small bowl.
2. Heat oil. Warm a large pan or wok over medium-high heat. Add oil and swirl to coat.
3. Cook chicken. Add sliced chicken and stir-fry until no longer pink, about 4–5 minutes. Remove chicken and set aside.
4. Stir-fry veggies. In the same pan, add onion and broccoli. Stir often for 3–4 minutes until bright green and slightly tender. Add garlic and cook 30 seconds more.
5. Combine everything. Return chicken to the pan. Pour in the sauce and stir.
6. Thicken sauce. Stir in cornstarch mixture. Cook 1–2 minutes until sauce coats chicken and broccoli.
7. Serve. Turn off heat and serve stir fry over rice or noodles.

Tips and common mistakes

— Do not crowd the pan: cook in batches if needed for even browning.
— Slice chicken thin for quick cooking.
— Cut broccoli into same-size pieces so they cook evenly.
— Stir constantly when sauce thickens to avoid lumps.

Substitutions

— Swap chicken breast for thigh meat or firm tofu.
— Use coconut aminos instead of soy sauce for gluten-free.
— Try cauliflower or snap peas instead of broccoli.
— Honey can replace brown sugar for a milder sweetness.

Storage instructions

— Fridge: Keep stir fry in an airtight container for up to 3 days.
— Freezer: Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge.
— Reheat: Warm in a pan over medium heat or in the microwave until hot.

FAQ

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain extra water first, then stir-fry until tender.

Q: Can I make this ahead?
A: You can cook chicken and veggies separately, then combine and reheat before serving.

Q: How do I make it spicier?
A: Add chili flakes or a dash of sriracha to the sauce.

Q: Is this dish healthy?
A: Yes. It’s lean protein, vegetables, and a moderate amount of sauce.