Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry is an easy, one pan meal that's ready in 30 minutes. A simple, savory sauce coats fresh chicken and broccoli florets. Perfect for a healthier meal and better than takeout!

Course Main Course

Cuisine Chinese

Keyword broccoli, chicken stir fry, stir fry recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 341

Author Gayle

Equipment

Ingredients

2 large or 3 medium boneless skinless chicken breasts cut into one-inch chunks
Salt, pepper, and garlic powder to season chicken to taste
2 tablespoons olive oil
2 cups broccoli florets
8 ounces sliced baby bella mushrooms

Stir Fry Sauce

⅓ cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
1½ tablespoon honey
2 teaspoons sesame oil
2 teaspoons minced garlic
1 teaspoon dried ginger or freshly grated ginger
2 tablespoons cornstarch + ¼ cup cold water
Salt and pepper to taste

Instructions

In a large skillet, heat olive oil over medium heat. Add chicken and season with salt, pepper, and garlic powder. Cook until no longer pink, about 4-5 minutes per side. To achieve the golden color, try not to move chicken until ready to flip. Remove to a separate plate and set aside.
Wipe skillet, if needed, and add more olive oil. Add broccoli and mushrooms and sauté until broccoli is crisp-tender, about 5-6 minutes.
As vegetables cook, in a medium bowl, whisk chicken broth, soy sauce, rice vinegar, honey, sesame oil, garlic and ginger. **If you like extra sauce, feel free to double ingredients**
Once vegetables are tender, add chicken back to skillet and pour in sauce. Stir to combine.
In a small bowl, stir cornstarch and cold water until dissolved. Stir into pan. Cook for 2-3 minutes, or until sauce is thickened. Serve over rice or noodles, if desired.

Notes

Stir fry will keep in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making this Chicken and Broccoli Stir Fry above the recipe box.

Nutrition