Chicken and broccoli stir fry is a healthy and tasty meal that’s perfect for a light dinner. Chicken and broccoli has always been a popular combination, and with good reason. Paired with a easy, yummy stir fry sauce it’s a guaranteed winner.
I have always loved a good stir fry. Just throw amazing ingredients in a pan or a wok, and eat a few minutes later. This is probably our family’s favourite stir fry, or at least the version we cook the most. Chicken is usually the protein of choice at our house, as broccoli is one of the few vegetables everyone will eat without hesitation. Chicken and broccoli stir fry is therefore an excellent solution.
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Chicken and broccoli stir fry recipe
This recipe combines chicken, broccoli, garlic and red onion with a delicious stir fry sauce. It takes less than 20 minutes to throw together, and results in a lovely, low calorie dinner.
Chicken and broccoli stir fry is also excellent as a meal prep option for your lunchbox. You can store leftovers for up to 3 days. Leftover stir fry can also be frozen for up to 3 months.
How to cook chicken broccoli stir fry
I like to cook the chicken and broccoli separately. This way I can make sure that the chicken and broccoli are both cooked thoroughly and safely. You also completely avoid dry chicken. I then combine them in the pan before I serving.
First, add a third of the sauce to a hot pan or wok. Add diced chicken, and cook until the chicken is cooked through, about 5 minutes. Remove the chicken from the pan, and leave it on the side. Add another third of the sauce to the pan, then add the garlic and red onion. Cook until the onion starts softening slightly, about 3 minutes, then add the broccoli. Cook until the broccoli is slightly softened. This usually takes 5-10 minutes depending on how big your broccoli pieces are.
Add the chicken back to the pan with the broccoli, and pour the rest of the sauce in. Stir to combine all the ingredients, then plate and serve.
Chicken broccoli stir fry sauce
This chicken and broccoli stir fry sauce is a combination of olive oil, rice vinegar, oyster sauce and dark soy sauce with a little honey. This makes for a flavourful, but mild stir fry sauce. You can also simply use a prepackaged sauce from the store. Here are some of my favourite options:
- You can simply use teriyaki sauce. If you do, I would suggest using olive oil or cooking spray to cook the chicken and broccoli. Add the teriyaki to the pan before serving to coat all the ingredients.
- Sweet chili stir fry sauce is a popular option, especially if you like a little spice.
- Hoisin sauce is a sweet glaze type sauce. This is a good option if you’re cooking for picky eaters.
More lean Asian style dinners
Chicken and broccoli stir fry
Ingredients
- 2 chicken breast fillets
- 1 broccoli
- 1 red onion
- 2 garlic cloves
Sauce
- 3 tbsp olive oil or other cooking oil
- 2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp honey
Instructions
- Finely mince the garlic, and cut the onion into thin slices. Chop the broccoli and chicken into bite sized pieces. Make sure to always keep the raw chicken separate from the other ingredients to avoid cross contamination.
- Combine all the ingredients for the sauce in a bowl.
- Add a third of the sauce to a hot pan or wok. Add diced chicken, and cook until the chicken is cooked through, about 5 minutes. Remove the chicken from the pan, and leave it on the side.
- Add another third of the sauce to the pan, then add the garlic and red onion. Cook until the onion starts softening slightly, about 3 minutes, then add the broccoli. Cook until the broccoli is slightly softened. This usually takes 5-10 minutes depending on how big your broccoli pieces are. You don't want the broccoli to completely soften, and it should still have a bit of crunch to it.
- Add the chicken back to the pan with the broccoli, and pour the rest of the sauce in. Stir to combine all the ingredients, then plate and serve.
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