Has one of those days left you staring into the fridge, wondering what on earth to make for dinner? You’re not alone. That’s why this Easy Chicken and Broccoli Stir Fry is my go-to lifesaver. It comes together in about 30 minutes, uses simple ingredients you might already have, and feels like a warm, comforting hug in a bowl. It’s the perfect answer to the eternal question of what to make for a fuss-free weeknight meal. Honestly, this is the recipe I turn to when I need a win in the kitchen without any stress.
Top Reasons To Make It
- It’s incredibly quick. From start to finish, you’ll have a wholesome dinner on the table in roughly half an hour, making it one of my favorite quick dinner ideas.
- The ingredient list is simple and budget-friendly, a real bonus when you’re looking for cheap dinners for a family.
- It’s a complete, balanced meal packed with lean protein and vibrant vegetables, ticking the box for healthy dinner ideas.
- Stir-frying is a forgiving technique—no need to be a professional chef to get a delicious result.
- It’s wonderfully adaptable. Don’t have broccoli? See our variations below for endless supper ideas.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay wonderfully tender, but breasts work beautifully, too.
- 1 tablespoon cornstarch: This is our secret for a light, crispy coating on the chicken.
- 2 tablespoons neutral oil (like avocado or canola), divided: One for the chicken, one for the veggies.
- 1 large head of broccoli, cut into florets: The classic star of the show, full of crunch and nutrients.
- 3 cloves garlic, minced: For that essential, aromatic base flavor.
- 1 teaspoon freshly grated ginger: Adds a bright, zesty kick.
- 1/3 cup low-sodium chicken broth: Forms the base of our simple sauce.
- 3 tablespoons low-sodium soy sauce (or tamari): For savory, salty depth.
- 1 tablespoon honey or maple syrup: A touch of sweetness to balance the saltiness.
- 1 tablespoon balsamic vinegar: Adds a subtle tang that replaces other vinegars or wines.
- 1 teaspoon toasted sesame oil: Stir this in at the end for a nutty, fragrant finish.
- Toasted sesame seeds and sliced green onions, for serving: For a pretty garnish and extra flavor.
Instructions
- In a medium bowl, toss the cubed chicken with the cornstarch until each piece is lightly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and golden brown. Transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon of oil to the same skillet. Toss in the broccoli florets and cook for about 4-5 minutes, until they’re bright green and slightly tender but still crisp.
- Push the broccoli to the sides of the skillet. Add the minced garlic and grated ginger to the center and cook for just 30 seconds, until fragrant—be careful not to burn it!
- In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, honey, and balsamic vinegar.
- Return the cooked chicken to the skillet with the broccoli. Pour the sauce over everything. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce thickens slightly and coats the chicken and broccoli beautifully.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust seasoning if needed.
- Serve immediately, garnished with sesame seeds and green onions. So good.
Easy Meal Prep Tips
A little prep on the weekend makes these easy weeknight dinners even easier. You can chop the broccoli and store it in an airtight container in the fridge. Go ahead and mix the sauce ingredients together in a jar—it’ll keep for days. You can even cube the chicken and toss it with the cornstarch, then keep it in a separate container. When dinnertime rolls around, it’s just a matter of cooking. Now that’s what I call a lazy dinner solution.
Variations & Substitutions
This recipe is a fantastic canvas for your creativity. Don’t have broccoli? Try cauliflower florets, sliced bell peppers, snap peas, or carrots. For a protein swap, thin slices of beef or firm tofu work wonderfully. If you need a gluten-free option, ensure your soy sauce is tamari. Want more heat? A teaspoon of sriracha or a pinch of red pepper flakes added to the sauce will do the trick. Honestly, if you’re not a fan of ginger, you can leave it out, but it does add a special something.
Serving Ideas & Pairings
This stir fry is a complete meal on its own, but it’s fantastic served over a bed of fluffy white rice, brown rice, or quinoa to soak up all that delicious sauce. For a low-carb option, cauliflower rice is a perfect partner. It also pairs wonderfully with a simple side salad with a light vinaigrette to balance the savory flavors. And if you’re feeding a crowd, these dinner dishes go great with a basket of warm egg rolls or potstickers.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, I find the stovetop works best to maintain the texture. Just warm it gently in a skillet over medium-low heat with a tiny splash of water or broth to keep it from drying out. You can also use the microwave, heating in 30-second intervals and stirring in between. I don’t recommend freezing this one, as the broccoli can become mushy upon thawing.
Frequently Asked Questions
- Can I use frozen broccoli? You can, but thaw and pat it very dry first to avoid making the stir fry watery. Fresh broccoli gives a better crunch, but frozen works in a pinch for easy meals.
- My sauce isn’t thickening. What can I do? Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce, and it should thicken up in a minute or two.
- How can I make this dish gluten-free? Simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce. That’s it!
- Is this one of those healthy dinner ideas? Absolutely! It’s packed with lean protein and vegetables, and you control the sodium and sugar levels by using low-sodium broth and adjusting the honey to your taste.