Why You’ll Love This Recipe

I love how this chicken and broccoli stir fry delivers bold, satisfying flavors while staying light and wholesome. The tender chicken pairs beautifully with the crisp broccoli and sweet bell peppers, all coated in a savory-sweet sauce that’s both comforting and fresh. It’s quick to whip up, making it a go-to for busy weeknights, and it’s just as good for leftovers the next day.

Chicken and Broccoli Stir Fry

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

For the Stir Fry:

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Salt and white pepper, to taste
2 tablespoons peanut oil (or vegetable/olive oil)
3 cups broccoli florets, washed and patted dry
1 yellow onion, sliced
1 bell pepper, sliced

For the Sauce:

1½ cups chicken broth
¼ cup soy sauce
⅓ cup packed brown sugar
1½ tablespoons honey
2 cloves garlic, minced
3 tablespoons cornstarch
3 tablespoons cold water

For Serving:

3 cups cooked rice (any kind)

Directions

Prepare the Sauce: In a small container, I combine the cornstarch and cold water, shaking or whisking until fully dissolved. In a separate bowl, I mix the chicken broth, soy sauce, brown sugar, honey, and garlic. I set both aside.
Cook the Chicken: I heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. I season the chicken with salt and white pepper, then cook it until golden and fully cooked, about 5–6 minutes. Once done, I remove the chicken and set it aside.
Sauté the Vegetables: In the same skillet, I add the remaining tablespoon of oil. I toss in the broccoli and onions, stirring occasionally until the broccoli turns bright green and slightly tender—about 3 minutes. I then add the bell pepper and cook for another 1–2 minutes.
Combine Everything: I return the chicken to the skillet with the veggies. I pour in the sauce and bring it to a gentle boil. Once simmering, I stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens.
Serve: I serve the stir fry hot over freshly cooked rice.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 400 kcal per serving

Variations

Protein Swap: I occasionally use shrimp, tofu, or beef in place of chicken for variety.
Extra Veggies: I love adding mushrooms, snap peas, or baby corn for more texture and flavor.
Low-Carb Option: I serve this with cauliflower rice instead of traditional rice to cut down on carbs.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in a skillet over medium heat or microwave in short intervals, stirring in between to ensure even heating.

FAQs

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I thaw and pat it dry before cooking to prevent excess water in the skillet.

How do I make the sauce spicier?

To kick up the heat, I add a pinch of red pepper flakes or a dash of sriracha to the sauce.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs add more flavor and stay juicy, which works great in stir fry.

Is this dish gluten-free?

To make it gluten-free, I substitute regular soy sauce with gluten-free tamari or coconut aminos.

Can I meal prep this dish?

Yes, I divide the stir fry and rice into meal prep containers and store them in the fridge for easy lunches throughout the week.

Conclusion

I find this chicken and broccoli stir fry to be a perfect blend of flavor, ease, and nutrition. It’s one of those reliable recipes I keep coming back to when I need something delicious and quick. Whether I’m cooking for family or prepping ahead for the week, it always delivers.