This Chicken and Broccoli Stir-Fry is a quick, flavorful, and healthy dish that’s perfect for weeknight dinners. Packed with tender chicken, crisp broccoli, and a savory-sweet sauce with a hint of spice, it’s a meal that satisfies both taste and nutrition. Serve it over steamed white rice for a complete dish that’s bound to become a family favorite!
Ingredients
- 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cloves garlic, minced & divided
- 1 tablespoon ginger, minced & divided
- 2 tablespoons low-sodium soy sauce
- ½ tablespoon + ¼ teaspoon coarse salt (not table salt)
- 2 tablespoons Shaoxing wine (see note below)
- 2 tablespoons sesame oil
- 4 tablespoons vegetable oil, divided
- 1 large head broccoli, chopped into bite-sized florets
- 1 medium sweet onion, cut into 1-inch pieces
- 1 teaspoon chili garlic sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 4 scallions, diced
- Cooked white rice, for serving
Instructions
- Marinate the Chicken : In a medium bowl, combine the chicken pieces with ½ tablespoon minced garlic, ½ tablespoon minced ginger, soy sauce, ½ tablespoon coarse salt, and Shaoxing wine. Toss to coat and let marinate for 15–20 minutes while preparing other ingredients.
- Prepare the Sauce : In a small bowl, whisk together the brown sugar, cornstarch, and ⅓ cup water. Set aside.
- Cook the Chicken : Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables : Add 2 tablespoons vegetable oil to the skillet and heat over medium-high heat. Add the broccoli florets, sweet onion, and 1 teaspoon minced ginger. Stir-fry for 3–4 minutes, or until the broccoli begins to soften. Add 1 teaspoon chili garlic sauce, ¼ cup water, and a pinch of salt. Cover and steam for 2–3 minutes, or until the broccoli is tender but still crisp.
- Combine Everything : Add the cooked chicken back into the skillet with the vegetables. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
- Add Finishing Touches : Drizzle 2 tablespoons sesame oil over the stir-fry and toss to combine. Garnish with diced scallions.
- Serve : Serve the Chicken and Broccoli Stir-Fry over freshly cooked white rice. Enjoy!
Conclusion
This Chicken and Broccoli Stir-Fry is the perfect combination of bold flavors and satisfying textures. With tender chicken, crisp vegetables, and a sweet and savory sauce, this recipe is sure to impress. It’s quick enough for a weeknight dinner and versatile enough to be customized with your favorite veggies or proteins. Once you try it, you’ll never need takeout again!
Chicken and Broccoli Stir-Fry
A quick and easy chicken stir-fry recipefeaturing tender chicken thighs, crisp broccoli, and a flavorful savory-sweetsauce. Perfect served over white rice for a complete meal.
Ingredients
- 1¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 cloves garlic minced & divided
- 1 tablespoon ginger minced & divided
- 2 tablespoons low-sodium soy sauce
- ½ tablespoon + ¼ teaspoon coarse salt not table salt
- 2 tablespoons Shaoxing wine see note below
- 2 tablespoons sesame oil
- 4 tablespoons vegetable oil divided
- 1 large head broccoli chopped into bite-sized florets
- 1 medium sweet onion cut into 1-inch pieces
- 1 teaspoon chili garlic sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 4 scallions diced
- Cooked white rice for serving
Instructions
- Marinate the Chicken : In a medium bowl, combine the chicken pieces with ½ tablespoon minced garlic, ½ tablespoon minced ginger, soy sauce, ½ tablespoon coarse salt, and Shaoxing wine. Toss to coat and let marinate for 15–20 minutes while preparing other ingredients.
- Prepare the Sauce : In a small bowl, whisk together the brown sugar, cornstarch, and ⅓ cup water. Set aside.
- Cook the Chicken : Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables : Add 2 tablespoons vegetable oil to the skillet and heat over medium-high heat. Add the broccoli florets, sweet onion, and 1 teaspoon minced ginger. Stir-fry for 3–4 minutes, or until the broccoli begins to soften. Add 1 teaspoon chili garlic sauce, ¼ cup water, and a pinch of salt. Cover and steam for 2–3 minutes, or until the broccoli is tender but still crisp.
- Combine Everything : Add the cooked chicken back into the skillet with the vegetables. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
- Add Finishing Touches : Drizzle 2 tablespoons sesame oil over the stir-fry and toss to combine. Garnish with diced scallions.
- Serve : Serve the Chicken and Broccoli Stir-Fry over freshly cooked white rice. Enjoy!