Better-Than-Takeout Chicken and Broccoli Stir Fry (Ready in 30 Minutes)

Skip the soggy takeout. This Easy Chicken and Broccoli Stir Fry hits the pan with golden, seared meat and a glossy garlic glaze. The velvet sauce clings tightly to every crisp floret, ensuring a sticky, savory bite that feels faster and fresher than delivery.

Why This Recipe Wins the Weeknight

• The “Velvet” Sauce Texture

  The cornstarch slurry doesn’t just thicken the liquid; it creates a glossy, rich coating that clings to every piece of broccoli so you never get a watery bite.

• Golden, Juicy Chicken

  Searing the meat in a single layer first locks in the juices, ensuring the chicken stays tender and moist rather than steaming in its own liquid.

• Weekday Warrior Speed

  By prepping the sauce while the pan heats, this entire meal comes together in one skillet, making cleanup as fast as the cooking process.

A 30 Minute Chicken and Broccoli Stir Fry That Fits Your Goals

I realized early on in my “kitchen investigation” days that depriving myself of flavor was a one-way ticket to ordering pizza. This dish is my answer to that problem.

It creates a perfect balance on the plate: high-quality protein from the chicken and satisfying volume from the fiber-rich broccoli. By skipping the heavy batter and deep-frying often found in restaurant versions, you get that satisfying crunch without the heavy midday slump.

If you are looking to keep this low-carb, try pairing it with cauliflower crumbles instead of white rice. It absorbs the sauce beautifully!

How to Get That “Wok Hei” Flavor at Home

Start by whisking your sauce ingredients—soy sauce, ginger, garlic, and a touch of maple syrup—so it’s ready to go. The key is having everything prepped (mise en place) because the cooking happens fast.

Get your skillet screaming hot with avocado oil. Sear the chicken undisturbed for a minute to get that appetizing golden-brown crust. Once cooked, set it aside.

Toss in the broccoli and onions, cooking just until they are bright green and crisp-tender. Pour in the sauce and watch it bubble and thicken instantly, then toss the chicken back in to coat everything in that sticky, savory glaze.

Tips for an Easy Chicken and Broccoli Stir Fry Recipe

• Turn Up the Heat: If you love a little spice, add a pinch of red pepper flakes or sriracha to the sauce. It adds a warmth that balances the savory soy notes perfectly.
• Veggie Swaps: If you have bell peppers or snow peas wilting in the fridge, toss them in. This easy chicken and broccoli stir fry recipe is the ultimate fridge-cleaner.
• Gluten-Free Swap: Simply use Tamari instead of soy sauce to keep this meal celiac-friendly without losing any depth of flavor.

If you enjoy quick Asian-inspired meals, you might also love my Garlic Sesame Tofu and Broccoli for a plant-based twist.

Common Questions

Can I meal prep this healthy chicken and broccoli stir fry?

Absolutely. It stores well in airtight containers for up to 3-4 days. I find the flavors actually meld together even better the next day, making it a solid lunch option.

My sauce is too thick, what happened?

Simmering too long can over-thicken the cornstarch. If it gets too gluey, just splash in a tablespoon of water or broth to loosen it back up to a silky consistency.

Easy 30-Minute Chicken and Broccoli Stir Fry

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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.

• Author: Mollie
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Asian-American

Ingredients

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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)

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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

Cooking doesn’t have to be complicated to be nourishing. I hope this stir fry becomes a regular in your rotation when you need something comforting and quick. Remember, these are just my kitchen adventures—chat with your doctor for personalized nutritional tips!