5.0 from 9 votes
Chicken Broccoli Stir Fry
🥢🥦🧅 This Chinese-inspired stir fry recipe includes tender pieces of chicken, along with crisp-tender broccoli and other veggies, all coated in the best stir fry sauce! Ready in under 30 minutes, healthier AND faster than calling for takeout, and PERFECT for busy weeknights! The whole family loves this easy stir fry recipe!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 321 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
Sauce
- ¼ cup low sodium soy sauce tamari or coconut aminos may be substituted to keep GF
- ¼ cup chicken broth I use reduced sodium
- 2 to 3 garlic cloves finely minced
- 2 tablespoons honey (honey recommended, but 2 tbsp brown sugar may be substituted)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 rounded teaspoon freshly grated ginger (3/4 teaspoon ground dried ginger may be substituted)
Stir Fry
- 2 tablespoons oil divided (I use olive oil; canola or vegetable oil may be substituted)
- 1 pound boneless chicken breast diced into bite-sized pieces
- ¾ teaspoon freshly ground black pepper
- 1 medium white onion sliced into 1/2-inch wide pieces (yellow onion may be substituted)
- 8 ounces sliced white mushrooms or sliced baby bella mushrooms
- 14 to 16 ounces broccoli florets (about 5 cups)
- 2 teaspoons sesame seeds optional for garnishing
Instructions
- Sauce - To a small bowl, add all the ingredients, and whisk to combine; set aside. Tip - Wondering what to do if you don't have one of the ingredients on hand? See the FAQs in the blog post.
- Stir Fry - To a large skillet, add 1 tablespoon of the oil, add the chicken, season with pepper, and saute over medium-high heat for about 5-7 minutes, or until chicken is done. Stir and flip frequently to ensure even cooking. When chicken is done, use a slotted spoon to remove it and set it on a plate. Leave any grease or cooking juices in the bottom of the pan.
- Add the additional tablespoon of oil along with the onions, mushrooms, broccoli, and saute for about 4-5 minutes, or until vegetables are becoming tender. Stir and flip frequently to ensure even cooking.
- Evenly pour the sauce and allow it to bubble and simmer for about 3-4 minutes, or until beginning to thicken. Stir to combine and coat everything evenly.
- Add the chicken back in, stir to incorporate and to coat evenly, and rewarm, about 1 minute. Taste the dish, and if necessary you can add salt, to taste if desired or make any other seasoning adjustments.
- Optionally, garnish with sesame seeds and serve immediately.
Cup of Yum
Notes
- Storage: Recipe is best served warm and fresh but leftovers will keep airtight in the fridge for up to 4-5 days. I've never frozen this because I am not a fan of broccoli that's been frozen/thawed/reheated, but you could try freezing it for up to 3 months. Reheat leftovers gently in the microwave for about 30 seconds, or as desired.
Nutrition Information
Serving
1serving
Calories
321kcal
(16%)
Carbohydrates
26g
(9%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
986mg
(41%)
Potassium
1054mg
(30%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
658IU
(13%)
Vitamin C
94mg
(104%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321
% Daily Value*
| Serving | 1serving | |
| Calories | 321kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 986mg | 41% |
| Potassium | 1054mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 94mg | 104% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.