Chicken and Broccoli Stir Fry

Tender chicken pieces are sautéed to perfection, along with crisp broccoli florets, before they are tossed in the easiest (and tastiest) stir fry sauce, crafted from soy sauce, chili paste, and brown sugar.

This chicken and broccoli stir fry creates an irresistible symphony of sweet, savory, and spicy notes. Served on its own or over rice, my family scrapes the pan clean every time I make this recipe.

My family’s all time favorite stir fry is this Spicy Chicken and Bacon Stir Fry that my husband made for the first time almost 12 years ago. He’s made it for us countless times since then and every single person that has ever tried it loves it.

The sauce for this stir fry is adapted from that recipe and let me tell you, a handful of simple ingredients have never been combined with such success before. It’s a winner every time.

Chicken and Broccoli Stir Fry

You’ll need the following ingredients to make this recipe:

• boneless skinless chicken
• egg white
• cornstarch
•  fresh ginger 
• broccoli or broccolini 
• green onions

Sauce Ingredients

• soy sauce
• chili paste
• light brown sugar
• olive oil or coconut oil

Broccoli Chicken Stir Fry

I wanted to try something a little different the other night, without losing the awesome chicken and broccoli stir-fry flavors that we already love. This recipe turned out to be the best possible use for the broccolini from my CSA Box and I can hardly wait to make it again.

I love the way the vegetables hold the sauce and contribute so much flavor in every bite. Broccolini has smaller florets and longer thinner stalks than broccoli. Either vegetable will work nicely in this recipe.

Chicken and Broccoli Stir Fry Recipe

In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.

Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and toss to combine.

Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.

Add the soy sauce mixture and green onions and stir to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.

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Sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner. The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that everyone loves.

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Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this easy stir fry. A late-night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables.

Saucy, sticky, sweet, and a little spicy, this Cashew Chicken Stir-Fry has a little bit of everything we love. Crunchy hot vegetables and tender chicken in a sweet and spicy sauce is a quick stir-fry dinner that you can have on the table in under thirty minutes.

Chicken and Broccoli Stir Fry

This tantalizing chicken and broccoli stir fry starts with the easiest (and tastiest) 4-ingredient stir fry sauce! Served on its own or over rice, my family scrapes the pan clean every time I make this recipe.

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Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 6 servings

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Ingredients 

• ▢ 2 pounds boneless skinless chicken thighs or breasts cut into 1/2" pieces
• ▢ 1 egg white
• ▢ 1 tablespoon cornstarch
• ▢ 2 inches fresh ginger minced or cut into tiny matchsticks
• ▢ 8 cups broccoli or broccolini cut into florets and bite-size pieces
• ▢ 1 bunch of green onions cut into 1-2" pieces
• ▢ ¾ cup soy sauce
• ▢ 1½ tablespoons chili paste
• ▢ 3 tablespoons brown sugar
• ▢ 2 tablespoons light flavored olive oil or coconut oil

Instructions

• In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
• Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and toss to combine.
• Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.
• Add the soy sauce mixture and green onions and stir to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.

Nutrition

Calories: 426kcal · Carbohydrates: 19g · Protein: 32g · Fat: 26g · Saturated Fat: 7g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 10g · Trans Fat: 0.1g · Cholesterol: 148mg · Sodium: 1788mg · Potassium: 796mg · Fiber: 3g · Sugar: 9g · Vitamin A: 882IU · Vitamin C: 109mg · Calcium: 81mg · Iron: 3mg

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{originally published 3/23/12 – recipe notes and photos updated 7/19/23}