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Chicken and Broccoli Stir Fry

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A quick and vibrant stir-fry featuring tender chicken, crisp broccoli, and a savory-sweet sauce—perfect for a weeknight meal.

Ingredients

Scale
  • 500 g boneless chicken breast or thighs, thinly sliced
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 head broccoli, cut into florets (about 3 cups)
  • 1/2 cup chicken broth or water
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp oyster sauce (or mushroom sauce for vegetarian)
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Season the chicken lightly with salt and pepper.
  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove and set aside.
  3. Add remaining oil, garlic, and ginger to the pan; sauté 30 seconds until fragrant.
  4. Add broccoli florets and chicken broth; cover and steam for 2–3 minutes until bright green and crisp-tender.
  5. Stir in soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil.
  6. Return chicken to the pan. Stir to coat everything in sauce.
  7. Pour in cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy.
  8. Remove from heat. Garnish with sesame seeds and green onions.
  9. Serve hot with steamed rice or noodles.

Notes

  • Use chicken thighs for more flavor and tenderness.
  • Swap broccoli with other veggies like snow peas or bell peppers.
  • Adjust sweetness and saltiness—add chili flakes or sriracha for heat.
  • For gluten-free, use tamari and gluten-free oyster sauce.
  • Leftovers reheat well; add a splash of water if needed to loosen the sauce.

Nutrition

Find it online: https://ukfinda.com/chicken-and-broccoli-stir-fry/