I’ve tested so many stir-fry recipes that try to do too much. They end up with a dozen ingredients, a fridge-load of forgotten vegetables, and a watery, disappointing sauce.
This recipe is my solution. It’s a “less-is-more” approach that proves you don’t need a complicated ingredient list for incredible flavor. (In fact, the recipe card specifically skips the mushrooms!) We focus on two ingredients that were made for each other—tender, perfectly seared chicken and broccoli that still has a fresh, crisp bite.
This is the healthy chicken stir fry that my family actually asks for, and it’s on the table in 30 minutes.
A Balanced Meal That Actually Satisfies
Let’s talk about that “healthy but hungry” feeling. That’s my biggest pet peeve. As a busy mom, a meal isn’t practical if I’m raiding the pantry an hour later.
This stir-fry is a powerhouse of satisfying, whole-food ingredients. You get a high-protein base from the chicken, which is essential for feeling full and energized.
Then, you have a generous amount of broccoli, packed with fiber and nutrients. It’s the perfect combination to create a truly balanced plate that won’t weigh you down.
The Secret? It’s All in the Sauce
The real star here is the sauce. It’s savory, tangy, and just a little sweet. We build the flavor from the ground up: fresh garlic and ginger, low-sodium soy sauce for that savory (umami) depth, and a touch of pure maple syrup for balance. A little rice vinegar cuts through the richness, and toasted sesame oil at the end gives it that incredible, aromatic finish.
The cornstarch is key—it’s what takes the sauce from watery to a thick, glossy glaze that coats every single piece of chicken and broccoli.
How This Comes Together in 30 Minutes
The timeline for this is fast, which is why having your ingredients prepped (what the pros call mise en place) is the only way to go.
First, you whisk that simple sauce together in a bowl and set it aside.
Next, you get a beautiful sear on the chicken in a hot wok or skillet. This is key! Don’t crowd the pan. Once it’s cooked, set it aside.
In the same pan, you quickly stir-fry the onion and broccoli just until it’s crisp-tender. We want that bright green color, not army-green mush.
Finally, the chicken goes back in, you pour the sauce over everything, and stir for 2-3 minutes as it bubbles and thickens into that perfect glaze. That’s it.
Mollie’s Tips for a Perfect Stir-Fry
- Don’t Crowd the Pan: This is my #1 tip. If you overcrowd the chicken, it will steam instead of sear. Cook in two batches if your pan isn’t huge. That golden-brown crust is pure flavor.
- Prep First, Cook Second: Stir-frying is a high-heat, fast-moving process. Have your chicken cut, broccoli chopped, and sauce mixed before you turn on the stove.
- Control the Crunch: I like my broccoli crisp-tender, but if you like it softer, just add a tablespoon of water to the pan when you add the broccoli and cover it for 1-2 minutes to steam.
- Serving Ideas: This is fantastic over simple brown rice, quinoa, or even cauliflower rice for a great low-carb option.
Quick Questions
Can I use chicken thighs?
Absolutely! Boneless, skinless chicken thighs would be delicious here. They may take an extra minute or two to cook through, but they stay incredibly juicy.
How do I make this gluten-free?
Easy! Just substitute the low-sodium soy sauce with gluten-free Tamari or coconut aminos. The recipe card has this note!
How long will this last?
Store leftovers in an airtight container in the fridge for up to 3 days. The broccoli will soften a bit, but it reheats beautifully in the microwave or in a skillet.
Print
Easy 30-Minute Chicken and Broccoli Stir Fry
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian-American
Description
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.
Ingredients
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. 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
I hope this simple, satisfying stir-fry becomes a new favorite for your busy nights. It’s proof that you can have a nourishing, delicious meal on the table in no time. Enjoy!
