Introduction

Easy Chicken and Broccoli Stir-Fry is a straightforward weeknight staple. It’s flexible, forgiving, and designed to come together with the sort of calm efficiency you need after a busy day. The basic premise is simple: lean chicken, crisp broccoli, and a glossy, savory sauce that brings everything together. I’ll walk you through the steps in a way that feels natural and unhurried, so you can get a delicious meal on the table without the drama.

Ingredients for this Easy Chicken and Broccoli Stir-Fry

1 lb boneless skinless chicken breast, thinly sliced
2 cups broccoli florets
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons soy sauce (low-sodium)
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon honey or brown sugar
1 teaspoon cornstarch
1/4 cup water or chicken broth
Salt and pepper, to taste
Cooked rice or noodles for serving (optional)

Instructions

Pat the chicken dry and season with a pinch of salt and pepper. Set aside while you prep the broccoli.
Whisk together the soy sauce, vinegar, honey, cornstarch, and water to make a smooth sauce. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until golden, about 2–3 minutes per side. Remove to a plate.
Add the remaining tablespoon of oil to the pan. Toss in the broccoli and stir-fry for 2–3 minutes, until just tender-crisp.
Push the broccoli to the sides of the pan. Add the garlic and ginger to the center and sauté briefly until fragrant, about 30 seconds.
Pour the sauce into the pan and return the chicken to the skillet. Stir to coat everything, and cook for another 1–2 minutes until the sauce thickens and the chicken is heated through.
Taste and adjust with a pinch more salt or a splash of vinegar if you like. Serve hot over rice or noodles if desired.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Nutritional information

Per serving (about 320 calories): a balanced plate with protein from chicken, fiber and nutrients from broccoli, and a modest amount of carbs from the optional rice or noodles. The exact numbers will vary a bit depending on how much oil and sauce you use, but this gives a reasonable estimate for planning purposes.

Frequently asked questions

Can I use frozen broccoli for this recipe?

Yes. If you’re using frozen broccoli, thaw and drain well first. Add a minute or two to the stir-fry time to account for the extra moisture, or let it cook a touch longer after adding the garlic and ginger so the sauce coats everything nicely.

What can I substitute for soy sauce?

You can use tamari for a gluten-free option, or coconut aminos for a slightly sweeter, milder taste. If you’re avoiding salt, go light on the soy and pepper and add a splash of extra vinegar to brighten the dish.

How can I make this dish spicier?

Stir in a pinch of red pepper flakes with the garlic and ginger, or add a dash of chili sauce to the sauce mixture. Start small and taste as you go to keep the balance of flavors.