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Chicken & Broccoli Stir-Fry Recipe
Ash Tyrrell

Chicken & Broccoli Stir-Fry Recipe

I recently made this Chicken & Broccoli Stir-fry Recipe on a busy weeknight, and honestly, I could not believe how fast it came together. The chicken turned out juicy, the broccoli stayed crisp and fresh, and the savory sauce coated everything perfectly. I love how this recipe tastes just like restaurant-style stir fry but feels much lighter and fresher at home.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast cut into bite-sized pieces – Cut evenly so the chicken cooks at the same speed.
  • 1 tablespoon + 1 teaspoon vegetable oil – Helps the chicken sear nicely without sticking.
  • 2 cups broccoli florets – Fresh broccoli gives the best texture and stays crisp-tender.
  • 1 cup sliced mushrooms – Adds extra savory flavor and moisture to the dish.
  • 2 teaspoons fresh ginger minced – Fresh ginger gives a warm and slightly spicy taste.
  • 1 teaspoon garlic minced – Fresh garlic makes the sauce more aromatic and flavorful.
  • 1/4 cup oyster sauce – Creates that classic rich stir-fry flavor.
  • 1/4 cup low-sodium chicken broth – Keeps the sauce balanced and not overly salty.
  • 1 teaspoon sugar – Helps balance the savory ingredients.
  • 2 teaspoons toasted sesame oil – Adds deep nutty flavor at the end.
  • 1 teaspoon soy sauce – Gives saltiness and classic Asian-inspired flavor.
  • 1 teaspoon cornstarch – Thickens the sauce so it clings perfectly to the chicken.
  • Salt and black pepper to taste – Enhances the overall flavor.
  • Cooked rice or noodles for serving – Makes the meal more filling and satisfying.

Method
 

  1. Wash the broccoli well and cut it into small florets. Slice the mushrooms evenly so they cook at the same rate. Mince the garlic and ginger finely for the best flavor throughout the dish.
  2. Heat 1 teaspoon of oil in a large skillet over medium heat. Add the broccoli and mushrooms, then cook until slightly tender but still bright in color. Stir often so the vegetables cook evenly without burning.
  3. Mix the minced garlic and ginger into the vegetables. Cook for about 30 seconds until fragrant and aromatic. Remove the vegetables from the pan and keep them aside on a plate.
  4. Wipe the skillet clean and heat the remaining oil over high heat. Season the chicken pieces with salt and pepper, then spread them in a single layer in the pan. Cook until golden brown and fully cooked through.
  5. Add the cooked broccoli and mushrooms back into the skillet with the chicken. Stir everything together so the flavors begin to combine. Let it cook for another 2 minutes over medium heat.
  6. In a small bowl, whisk together oyster sauce, chicken broth, sugar, sesame oil, and soy sauce. In another bowl, mix cornstarch with a tablespoon of cold water. This slurry helps thicken the sauce beautifully.
  7. Pour the sauce into the skillet and stir well. Add the cornstarch slurry and let the mixture simmer until the sauce thickens slightly. The glossy sauce should coat the chicken and broccoli perfectly.
  8. Turn off the heat and serve the stir fry immediately. I love serving it over steamed rice or noodles for a complete meal. Garnish with green onions or sesame seeds for extra flavor and presentation.

Notes

  • I always cook the chicken in batches because overcrowding the pan makes it steam instead of brown.
  • I like using fresh broccoli because it stays crisp and tastes brighter than frozen broccoli.
  • I usually prep the sauce before turning on the stove since stir fry cooks very quickly.
  • I sometimes add a splash of rice vinegar for a slightly tangy flavor.
  • I found that high heat gives the chicken a better restaurant-style texture.
  • I personally love adding sesame seeds right before serving because they add a delicious crunch.