Broccoli Chicken Stir Fry

This quick and easy Broccoli Chicken Stir Fry is filled with tender strips of chicken breast and broccoli in a slightly spicy sauce.

We like to serve this chicken stir fry with cooked rice and Crispy Chicken Egg Rolls for a delicious meal!

Cooked Broccoli Chicken Stir fry in pan.

This chicken dinner is a huge win for the busy weekdays!

A perfect homemade stir fry sauce, broccoli, chicken, and a few veggies are all you need for this super easy dinner.

This chicken and broccoli recipe is one of my favorite meals to make because it’s a great way to incorporate tasty seasonal vegetables or produce you might have in your fridge.

I almost always have chicken and broccoli in the fridge, making this a quick and easy dinner to have during the week.

Chicken Stir Fry Ingredients

Here’s a basic list of the ingredients you’ll need to make this stir fry recipe with homemade sauce. As always, you can find the full printable recipe located in the recipe card below.

Boneless Skinless Chicken Breasts – sliced thin
Soy Sauce
Hoisin Sauce
Sriracha Sauce
Cornstarch
Red Pepper Flakes
Sugar
Rice Vinegar
Broccoli
Carrots – sliced thin
Garlic
Ginger

Ingredients for Broccoli Chicken stir fry on wood board.

How To Make Chicken and Broccoli Stir Fry

To prepare your stir fry chicken, you’ll start by marinating your chicken, make your sauce and THEN start the cooking.

Make sure all your ingredients are prepped and ready to go so nothing gets overcooked.

MARINATE CHICKEN

Start by combining the soy sauce, corn starch, salt, and red pepper flakes in a medium sized bowl and adding the chicken breast slices to coat evenly. Set aside.

PREPARE SAUCE

In a small bowl combine soy sauce, hoisin sauce, sriracha sauce, sugar, and rice vinegar and whisk to combine.

Cooked broccoli and carrots in pan on wood board.

COOK VEGGIES

In a hot wok or frying pan over high heat with oil added, cook the broccoli and carrots about 5 minutes until tender, stirring so broccoli doesn’t burn. Add in ginger and garlic to cook for about 30 seconds, then transfer to bowl and set aside.

COOK CHICKEN

Return the wok to heat and add the marinated chicken, cooking on high heat about 4 minutes, until browned and cooked through. Add in the sauce and cooked veggies and toss to coat, cooking until sauce thickens.

Cooked chicken in pan on wood board with bowl of vegetables.

Use Wok or Skillet?

I prefer to use a wok, which is a large bowl-shaped pan that is typically thin, when it comes to making stir fries. The heat is transferred beautifully with a wok, giving it a large cooking surface.

This is the Wok that I’m using. It’s a great quality pan that’s also non-stick too!

If you don’t have a wok, just use the largest skillet you have and make sure to really heat up the pan before you start cooking.

Tips and Variations for Broccoli Chicken

This recipe is so great because it can easily be modified to fit your taste preferences. Here are a few tips and variations to try…

You can use pre cooked chicken strips sliced thinly to make this recipe come together even quicker.
Swap out the carrots with a red bell pepper that is sliced or chopped.
Not a fan of spicy? Reduce or omit the red pepper flakes and/or sriracha sauce!
MAKE AHEAD? – Because this recipe is so quick to make, I believe it tastes best when made fresh.

Cooked broccoli chicken stir fry in pan zoomed in.

The flavor of this quick-cooking chicken and broccoli stir fry is simple, yet delicious. I know you’re going to love it!

More Chicken Stir Fry Recipes To Try

Craving more stir fry recipes that use chicken breast? I’ve got you covered with these quick and easy ones!

Give this simple stir fry recipe a try tonight and let me know what you think in the comments!

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Broccoli Chicken Stir Fry

This quick and easy stir fry is filled with tender strips of chicken breast and broccoli in a slightly spicy sauce.

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Course: Main Dish

Cuisine: Asian

Servings: 6 people

Calories: 209 kcal

Author: Shawn

Ingredients

For The Chicken

1½ lbs. boneless skinless chicken breasts, sliced thin
1½ tbsp soy sauce
2 tsp cornstarch
½ tsp salt
½ tsp red pepper flakes

For The Sauce

3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp Sriracha sauce
1 tbsp sugar
2 tsp rice vinegar

For The Veggies

1 tbsp olive oil
3 cups broccoli florets
2 cups carrots, sliced thin
1 tbsp garlic
1 tsp ginger

Instructions

For The Chicken

Combine the chicken breast strips, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.

For The Veggies

Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn’t burn.
Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside. Return the skillet or wok to the heat and add in the marinated chicken breast strips.
Cook the chicken on high heat, stirring often, until chicken is browned and cooked through, about 4 minutes. Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the chicken breast should help to thicken the sauce as it heats up.*
Serve hot over rice or noodles. Enjoy!

Notes

*If you would like the sauce to be thicker, simply mix up 1 tsp of water with 1 tsp of cornstarch and pour this into the stir fry. Continue cooking until the sauce thickens more.

Nutrition

Keywords: broccoli, carrots, Chicken Breast, stir fry

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Cooked broccoli chicken stir fry in pan with text overlay.