Easy 30-Minute Chicken and Broccoli Stir Fry
This classic weeknight favorite is streamlined for simplicity and flavor. This version skips the mushrooms to create a focused, vibrant dish of tender chicken and crisp broccoli, all tossed in a savory sauce with a subtle, tangy-sweet finish.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian-American
Ingredients
Scale
For the Stir Fry:
- 2 Tbsp avocado oil (or other high-heat oil), divided (30 ml)
- 1 lb broccoli florets (about 5-6 cups) (approx. 450g)
- 1 lb boneless, skinless chicken breast (about 2 large breasts), cut into 3/4-inch pieces (approx. 450g)
- 1/4 tsp ground black pepper (divided)
- 1/4 tsp salt (divided) (approx. 1.5g)
- 1 small yellow onion (thinly sliced)
For the Sauce:
- 1 Tbsp cornstarch (8g)
- 1.5 tsp fresh garlic (minced, about 2 medium cloves)
- 1.5 tsp fresh ginger (finely grated or minced)
- 2/3 cup low-sodium chicken broth (or vegetable broth) (160 ml)
- 3 Tbsp low-sodium soy sauce (or Tamari for gluten-free) (45 ml)
- 2 Tbsp pure maple syrup (or honey) (30 ml)
- 1 tsp rice vinegar
- 1 Tbsp toasted sesame oil (15 ml)
Instructions
- Prepare Ingredients (Mise en Place): Pat the chicken pieces dry with a paper towel and season them lightly with 1/8 tsp salt and 1/8 tsp black pepper. Chop the broccoli and slice the onion. Rinse and drain the broccoli in a colander. Mince the garlic and grate the ginger.
- Mix the Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: cornstarch, garlic, ginger, low-sodium chicken broth, soy sauce, maple syrup, rice vinegar, and toasted sesame oil. Whisk until the cornstarch and maple syrup are fully dissolved. Set aside.
- Cook the Chicken: Place a large, heavy-bottomed skillet or wok over medium-high heat. Once hot, add 1 Tbsp of the avocado oil. Carefully add the seasoned chicken in a single layer (cook in batches if needed to avoid crowding). Let the chicken sear undisturbed for 1-2 minutes to get a golden-brown crust. Continue to stir-fry for another 4-5 minutes, or until the chicken is fully cooked through (165°F). Transfer the cooked chicken to a clean bowl and set aside.
- Stir-Fry the Vegetables: Return the same skillet to medium-high heat. Add the remaining 1 Tbsp of avocado oil. Add the sliced onion, broccoli florets, and the remaining 1/8 tsp salt and 1/8 tsp black pepper. Stir-fry for 3-4 minutes, or until the broccoli is bright green and crisp-tender (a fork should pierce the thickest part of a stem with some resistance).
- Add Sauce and Thicken: Give the sauce a quick final stir (as the cornstarch may have settled) and pour it all over the vegetables in the skillet. Stir continuously and let the sauce bubble and simmer for 2-3 minutes, or until it has thickened enough to coat the vegetables.
- Combine and Serve: Return the cooked chicken (and any accumulated juices from the bowl) to the skillet. Stir everything together for about 30-60 seconds, just until the chicken is heated through and coated in the glossy sauce. Serve immediately over hot rice or quinoa.
Notes
- Variations: Feel free to add other quick-cooking vegetables along with the broccoli, such as sliced red bell peppers or snow peas.
- Spice it Up: For a little heat, add 1/2 tsp of red pepper flakes or a teaspoon of sriracha to the sauce mixture.
- Food Safety: To prevent cross-contamination, use a separate cutting board for the chicken. Wash your hands and any utensils (like tongs) that touched the raw chicken before using them again for cooked food.
- Allergy Alert: This recipe contains soy and sesame. Use gluten-free Tamari if you have a gluten sensitivity.
Nutrition
- Serving Size: approx. 1.5 cups
- Calories: 312
- Sugar: 9 g
- Sodium: 672 mg
- Fat: 13 g
- Saturated Fat: 2.3 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 97 mg