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This Easy Chicken and Broccoli Stir Fry is a quick family friendly dinner that creates tender pieces of chicken and broccoli all bathed in a simple sauce. Serve it over some rice and you have homemade take out that is perfect for busy weeknights.
This stir fry recipe is so simple and delicious you're gonna want to add it to your weekly dinner rotation! You can feel good about serving this to your family. It's a lot healthier than take out and cheaper too! A perfect dinner when you need dinner on the table fast.
Easy Chicken and Broccoli Stir Fry Ingredients
- Chicken Breast, boneless and skinless
- Broccoli Florets
- Carrots
- Olive Oil
- Soy Sauce
- Sesame Oil
- Dried Chopped Onion
- Honey
- Corn Starch
Substitution Suggestions:
- Chicken Breast: Boneless and skinless chicken thighs can be subbed.
- Carrots: We love the sweetness the carrots bring to this dish, if you prefer you can use sliced mushrooms, bell peppers or fresh green beans.
- Olive Oil: Any neutral oil like canola, vegetable or avocado can be used.
- Sesame Oil: This gives the dish the flavor of Chinese take out, do not skip this or substitute it.
- Dried Chopped Onion: Substitute with freshly grated onion or onion powder.
- Honey: Brown sugar or white sugar can be used.
How to Make Easy Chicken and Broccoli Stir Fry
- Whisk together the soy sauce, sesame oil, dried chopped onion, honey and corn starch in a pourable measuring cup until mixed well. Set aside.
- Heat olive oil over medium-high heat in a large skillet. Add thinly sliced chicken breasts and sauté until golden brown and cooked through, about 5 minutes. Remove chicken from pan and set aside.
- Add sliced carrots to same skillet with 1 tablespoon of water. Cook for 5 minutes until the carrots have just started to soften around the edges.
- Stir in the broccoli florets and cook for another 3-4 minutes until the broccoli has started to soften.
- Add the chicken back to the skillet and push it and the veggies to the sides of the skillet leaving a well in the middle.
- Pour the sauce into the middle of the skillet and then stir it all together well cooking for 2-3 minutes until sauce has thickened.
- Serve over rice and garnish with toasted sesame seeds.
Tips for Easy Stir Fry
- This cooks up fast so it is essential to have all the ingredients chopped and ready to go before you start any cooking.
- Slice the carrots about ⅛ - ¼ inch thick.
- If you plan on serving this over rice, start cooking the rice before the stir fry. Try my Instant Pot White Rice Recipe for the easiest rice ever!
- This is a great meal prep recipe!
- If you like your stir fry more saucy, double the sauce recipe.
Storing Chicken and Broccoli Stir Fry
Storing: Store the stir fry in an air tight container in the fridge for up to 4 days. This is a great make ahead meal prep recipe.
Reheating: Reheat the stir fry over low heat on the stove or in the microwave just until warmed through. If also reheating rice, add a little bit of water so it doesn't get too dry.
FAQs About Chicken and Broccoli Stir Fry
This basic stir fry sauce is made with a base of soy sauce, flavored with sesame oil and onion, sweetened with honey and thickened with corn starch.
First, do not over cook the chicken. It only needs enough time so it's cooked through. Use enough stir fry sauce so everything is coated well. Doubling the sauce is always an option for extra saucy stir fry.
Cooking or blanching broccoli before stir fry is not necessary. The florets will stir fry quickly and the steam from the high heat will cook them to perfection.
Other Quick Dinner Ideas:
- Beef and Broccoli Stir Fry
- Lasagna Skillet
- Sausage Sheet Pan Dinner
- Instant Pot Honey Garlic Chicken
- Simple Spaghetti Meat Sauce
- Skillet Goulash
- Italian Sloppy Joes
- Instant Pot Teriyaki Chicken
- Ground Beef Stroganoff
- Mini BBQ Turkey Meatloaves
- Easy Spaghetti Shrimp
- Taco Pasta Skillet
Easy Chicken and Broccoli Stir Fry
Ingredients
- 2 pounds chicken breast, boneless and skinless, thinly sliced
- 2 tablespoons olive oil
- 4 cups broccoli florets
- 2 cups sliced carrots, ⅛-¼ inch thick
- ⅔ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dried chopped onion
- 2 tablespoons honey
- 2 tablespoons corn starch
Instructions
- In a medium measuring cup, whisk together the soy sauce, sesame oil, onion flakes, honey and corn starch. Set sauce aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced chicken and sauté until golden brown and cooked through, about 5 minutes. Remove chicken from skillet and set aside.
- Add the sliced carrots to skillet with 1 tablespoon of water. Cook for 4-5 minutes just until the edges start to soften.
- Stir in the broccoli florets and cook for another 3-4 minutes until broccoli starts to soften.
- Add the chicken back to the skillet and stir everything together. Push the chicken and veggies to the sides of the skillet leaving a well in the middle.
- Pour the sauce into the middle of the skillet and stir it all together cooking for 2-3 minutes and until thickened.
- Serve over rice and garnish with toasted sesame seeds.
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