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We’re going back to basics with this quick and easy Chicken and Broccoli Stir Fry recipe! With tender white meat chicken, broccoli, and a sweet-and-savory sauce, you don’t need eleventy-billion different vegetables and toppings to make a delicious dinner.

a wok with easy chicken and broccoli stir fry

Why You’ll Love This Easy Chicken and Broccoli Stir Fry Recipe

  • Simple, Delicious, and Healthy. For this easy chicken and broccoli stir fry, we pare things down to three essential components: protein, vegetable, and sauce. While sometimes more is more, this recipe makes a case for stripping things down and letting each element really shine.
  • Faster Than Takeout. Like my Teriyaki Chicken Stir Fry, this recipe is ideal for busy weeknights when you want something quick, easy, and low-effort. It takes just 30 minutes, including the prep time.
  • Customizable. While I love keeping it simple with this recipe, just like Broccoli Tofu Stir Fry and Chicken Stir Fry, there’s a lot of room to make this Chinese chicken and broccoli stir fry your own. Throw in another veggie, add a kick of heat to the sauce, or wrap it up a la these Asian Chicken Wraps.
  • Sweet and Savory. It’s not quite as sweet as Orange Chicken or General Tso Chicken, but this healthy chicken and broccoli stir fry has a nice balance of sweetness from honey, combined with umami soy sauce and acidic rice vinegar.
a plate of healthy chicken broccoli stir fry on a bed of fluffy rice

How to Make Chicken and Broccoli Stir Fry

The Ingredients

  • Boneless, Skinless Chicken Breasts or Tenders. Cut them into bite-sized pieces.

Substitution Tip

Boneless, skinless chicken thighs can be substituted for the chicken breasts if you’d like—just note that the cooking time will be slightly longer.

  • Cornstarch. This gives the chicken a crispy coating and thickens the stir fry sauce.
  • Kosher Salt and Black Pepper. For seasoning the chicken.
  • Stir Fry Sauce. Low-sodium soy sauce, water, honey, and rice vinegar make the base for our sauce, while garlic and ginger make it pungent and flavorful.
  • Canola Oil. Or another cooking oil with a high smoke point.
  • Broccoli Crowns. Cut the broccoli into florets. You can also use bagged broccoli florets and save a little prep time.
  • Toasted Sesame Oil. Make sure it’s toasted! You can use regular sesame oil, but it doesn’t have the same flavor.
  • Green Onions and Sesame Seeds. For garnishing this Asian chicken and broccoli stir fry.
  • Cooked Brown Rice or Quinoa. For serving.

The Directions

whisking sauce for healthy stir fry with chicken and broccoli
  1. Mix the Sauce. Whisk everything together in a small bowl or liquid measuring cup.
sauteeing chicken in a hot wok for chicken and broccoli stir fry
  1. Cook the Chicken. Sear it on all sides.
fresh broccoli for chicken and broccoli stir fry recipe
  1. Add the Broccoli. Transfer the chicken to a plate, then add the broccoli.
perfectly cooked broccoli for healthy stir fry recipe
  1. Cook the Broccoli. Stir fry until it’s tender-crisp.
chicken and broccoli stir fry easy recipe
  1. Add the Chicken Back. Dump it into the pan, along with any liquid from the plate.
chicken and broccoli stir fry sauce being poured into wok
  1. Pour in the Sauce. Cook until it thickens slightly.
chicken and broccoli stir fry healthy recipe, perfect for weeknights and families
  1. Finish. Serve the broccoli and chicken stir fry over rice with sesame oil, sesame seeds, and green onions for garnish. ENJOY!

Recipe Variations

  • Chicken, Mushroom, and Broccoli Stir Fry. Replace half of the broccoli with quartered cremini mushrooms; add the mushrooms to the pan at the same time as the broccoli.
  • Chicken and Broccoli Stir Fry with Noodles. Take a cue from my Stir Fry Noodles and add cooked noodles to your stir fry instead of serving it over rice.
  • Chicken, Cashew, and Broccoli Stir Fry. Add a handful or two of whole raw cashews to the pan during the last minute of cooking time (check out this Cashew Chicken too).
  • Spicy Chicken and Broccoli Stir Fry. Add red pepper flakes to the oil when you add the chicken, salt, and pepper.
  • Make it in the Slow Cooker. Check out my Crockpot Chicken and Broccoli.

Storage Tips

  • To Store. Transfer leftovers to an airtight storage container and refrigerate for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat in the microwave.
  • To Freeze. Store the stir fry in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Meal Prep Tip

Chop the broccoli, cut the chicken, and mix the sauce up to 1 day in advance. Refrigerate in airtight containers until you’re ready to start cooking.

What to Serve with Chicken and Broccoli Stir Fry

the BEST broccoli and chicken stir fry recipe

Recipe Tips and Tricks

  • Start the Rice First. White rice will take about as long as the stir fry, while brown rice will take a bit longer. Make sure you time everything so the rice and stir fry are done around the same time. (Err on the side of the rice being finished first, as it will be fine sitting covered on the stovetop.)
  • Cut the Chicken and Broccoli into Uniformly-Sized Pieces. This ensures that they cook evenly and finish at the same time. I like to make sure each piece comfortably fits on a fork (and into your mouth!) without having to be cut first.
  • Prep All Ingredients Before Cooking. Since stir fry is a quick cooking method, you won’t have much time to chop or measure out ingredients once you start the recipe. Have all of your chicken and broccoli stir fry ingredients ready next to the stove.
  • Let the Chicken Get a Nice Sear. Before you start stirring, let the chicken sear for a minute or two. This will give it a nice golden crust and add extra flavor to the dish.

Chicken and Broccoli Stir Fry

5 from 4 votes
Even the busiest weeknights are no match for this easy chicken and broccoli stir fry. You'll love the sweet-and-savory garlic ginger sauce!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 3 -4 servings


  • 1 pound boneless, skinless chicken breasts or tenders cut into bite-sized pieces
  • 3 teaspoons cornstarch divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon minced fresh ginger
  • 1 tablespoons canola oil or grapeseed oil or another neutral oil divided
  • 2 broccoli crowns cut into small florets, about 5 to 6 cups
  • 2 teaspoons toasted sesame oil
  • 3 chopped green onions about 1/2 cup
  • 2 teaspoons toasted sesame seeds
  • Cooked brown rice or quinoa for serving


  • Place the chicken in a medium bowl and toss with 2 teaspoons of the cornstarch, salt, and pepper.
  • In a small mixing bowl or liquid measuring cup, stir together the soy sauce, water, honey, rice vinegar, garlic, ginger, and remaining 1 teaspoon cornstarch.
  • In a large nonstick skillet or wok, heat 1/2 tablespoon oil over medium-high. Once the oil is hot and shimmering, add the chicken, 1/4 teaspoon salt, and the pepper. Sear the chicken on all sides until it is golden and cooked through, about 4 minutes. Remove to a plate.
  • Add another 1/2 tablespoon oil to the skillet. Add the broccoli. Cook, stirring occasionally, until the broccoli is crisp-tender, about 5 minutes.
  • Return the chicken to the pan and pour the sauce over the top. Stir to combine, then let cook until the sauce has thickened a little, about 1 minute. Stir in the sesame oil and green onion. Sprinkle with sesame seeds. Enjoy hot with rice.


  • TO STORE: Transfer leftover chicken and broccoli stir fry to an airtight storage container and refrigerate for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat in the microwave.
  • TO FREEZE: Store chicken and broccoli stir fry in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.


Serving: 1(of 3)Calories: 461kcalCarbohydrates: 44gProtein: 47gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 97mgPotassium: 2010mgFiber: 11gSugar: 19gVitamin A: 2691IUVitamin C: 367mgCalcium: 236mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This came together quickly and was very tasty. I loved the sauce but I wish there had been more of it. I will double the sauce ingredients next time as I like enough to soak in the rice. I also added some hot chili pepper flakes and it was delicious.5 stars

  2. Very easy and very flavorful! One thing I have done however, is double the sauce recipe because we really enjoy a lot of sauce—this makes more than enough, especially for leftovers!.5 stars

  3. I made it for dinner today and it was a hit with the whole family! The sauce was so good.
    Looking to increase our vegetable intake so added red, green & yellow peppers. Definitely will be a regular dinner here. Family amazed that we could have a dish this good that wasn’t from a Chinese restaurant!5 stars

  4. This was a big hit with the family. I prepared everything earlier in the day and it just came together in minutes. I used asparagus instead of broccoli as I had a Costco sized bag of asparagus and used pasta noodles instead of rice. It turned out delicious . I think rice would have been better than the noodles that I used. Lots of compliments from a bunch of fussy eaters5 stars