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Home Stir fries

Chicken Broccoli Stir Fry (extra saucy!)

By:Nagi
Published:27 Jul '20Updated:1 Aug '20
201 Comments
Recipe v Video v Dozer v

This is a quick and easy recipe for a Chicken Broccoli Stir Fry that has just about the least number of ingredients you can get away with but still deliver a dish that stacks up to the best Chinese takeout! Plenty of savoury homemade stir fry sauce – because broccoli florets are a sponge for sauce plus I need extra for rice soaking. It’s essential!

Close up of saucy Chicken Broccoli Stir Fry, ready to be eaten

Chicken Broccoli Stir Fry

If you descended upon your local Asian Market armed with my Asian Market Shopping List and stocked up on the Level 1 essential sauces, you have the 3 sauces you need to make this.

How good is that!!?

And if your weekly grocery shopping is as predictable as mine, then chicken and broccoli made it into your trolley on the weekend.

Which means you’re armed and dangerous, ready to cook up this big batch Chicken Broccoli Stir Fry. Complete with extra sauce!

Overhead photo of Chicken Broccoli Stir Fry

Big batch??

I call this a “big batch” Chicken Broccoli stir fry because most of my stir fry recipes tend to be made on a smaller scale serving 2 to 4 people max, being that crowding the pan = stewed veggies which is one of the greatest sins of stir frying.

We don’t have that problem with this one because we steam the broccoli first before making the stir fry as it won’t cook in the short time it’s on the stove. So we can crowd the pan and make a big batch that easily serves 5, possibly even 6!

Also, broccoli holds up better than most vegetables with leftovers, so this is a terrific meal prep option (which I normally don’t recommend for stir fries) which is why I don’t mind having leftovers.


What you need for Chicken Broccoli Stir Fry

Here’s what you need for this minimalist stir fry!

What goes in Chicken Broccoli Stir Fry

  • Cooked broccoli – as noted above. Steamed or boiled, whichever you prefer.

  • Chicken – breast or thigh. If you’re using breast and want to add a wow factor, tenderise the chicken using this secret Chinese restaurant method for “velveting chicken”;

  • Soy sauce – use either light soy sauce or all purpose soy sauce. Do not use dark, flavour will be much too intense;

  • Chinese cooking wine OR Mirin – used by the gallon in Chinese restaurants, it’s the secret ingredient that makes stir fry sauces so good. Mirin or dry sherry are perfect substitutes, see recipe notes for non alcoholic option;

  • Oyster sauce – adds a stack of flavour and a touch of sweet. Vegetarian option: Use Vegetarian Oyster Sauce, it’s pretty good! Ayam is a good brand, sold at large everyday grocery stores. Also, here’s a homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe website. I was extremely impressed with it;

  • Sesame oil (toasted) – for a lovely hint of sesame flavour;

  • Cornflour/cornstarch – to thicken the sauce and make it shiny and glossy; and

  • Garlic and onion – stir fries rarely happen without these two essential flavour bases.


How to make Chicken Broccoli Stir Fry

It comes together in about 5 minutes on the stove, so make sure you have everything chopped, next to the stove, ready to toss in. This can be made in a (large!) wok though I find it easier just to use a skillet for this particular stir fry because it makes a big batch.

How to make Chicken Broccoli Stir Fry

This recipe calls for 1 1/4 cups of water which sounds like a LOT! But extra sauce is essential here because the broccoli florets are a sponge for sauce.

Chicken Broccoli Stir Fry served over rice, ready to be eaten

Serve it over rice though if you’re pushing through a low carb phase, then try cauliflower rice instead. It really is not as bad as you think, it’s got a very neutral flavour and the tasty stir fry sauce does wonders to disguise any remnant of cauliflower flavour.

Also another good low carb option is Egg Foo Young (Chinese Omelette) which you could make then smother with this Chicken Broccoli Stir Fry instead of making the Egg Foo Young brown sauce.

And for fellow chicken and broccoli tragics, see below the recipe card for a somewhat lengthy list of various other chicken and broccoli this-and-that recipes I’ve shared. – Nagi x

PS I say “tragics”, but being that broccoli is a powerhouse veggie, we should give ourselves a pat on the back for packing so much broccoli into our diets! 💪🏼


Watch how to make it

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Close up of saucy Chicken Broccoli Stir Fry, ready to be eaten

Chicken Broccoli Stir Fry (extra sauce!)

Author: Nagi
Prep: 10 minutes mins
Cook: 6 minutes mins
Mains, Stir Fries
American Chinese, Asian, Chinese
4.95 from 96 votes
Servings5 - 5 people
Tap or hover to scale
Print
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.
Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Ingredients

Sauce (Note 5 for Charlie):

  • 2 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce , all purpose or light (Note 1)
  • 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
  • 3 tbsp oyster sauce (Note 3)
  • 2 tsp sesame oil
  • Dash of white pepper (sub black)

Stir Fry:

  • 2 tbsp oil , peanut, vegetable or canola
  • 1/2 onion , sliced
  • 2 garlic cloves , finely minced
  • 500g/1 lb chicken thighs or breast, thinly sliced (optional tenderise, Note 4)
  • 400g/ 14 oz broccoli florets , broken/cut into small bite size pieces (2 medium heads, ~5 cups)
  • 1 1/4 cups water

Instructions

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!

Recipe Notes:

1. Soy Sauce - ordinary all purpose or light soy sauce. Do not use dark soy sauce - flavour is too strong and sauce will be very dark. See here for more information about different soy sauces.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with dry sherry (near perfect sub). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water, AND reduce oyster sauce by 1 tablespoon.
3. Vegetarian Oyster Sauce - Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket. For example, Ayam Vegetarian Oyster Sauce. It's actually pretty good!
And here's homemade Vegetarian Oyster Sauce recipe by Omnivore's Cookbook, a Chinese recipe blog. I was extremely impressed with it.
4. Chicken - if using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - see How to tenderise chicken the Chinese way (Velveting)
5. Charlie - to make this using Charlie (the affectionate name for my All Purpose Stir Fry Sauce!), use 7 tablespoons of Charlie instead of the Sauce in this recipe. The stir fry sauce in this recipe is basically Charlie.
6. Leftovers will keep in the fridge for 3 to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
7. Nutrition per serving assuming 5 servings, excluding rice.

Nutrition Information:

Calories: 239cal (12%)Carbohydrates: 11g (4%)Protein: 25g (50%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 64mg (21%)Sodium: 1045mg (45%)Potassium: 660mg (19%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 525IU (11%)Vitamin C: 73mg (88%)Calcium: 50mg (5%)Iron: 1mg (6%)
Keywords: Chicken broccoli stir fry, quick stir fry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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This is how to make a HEALTHY Creamy Pasta Bake in one baking dish, from scratch. Loaded with broccoli, 5 minutes prep then just pop it in the oven. This Ultra Lazy HEALTHY Creamy Chicken Pasta Bake is magical! recipetineats.com
Ultra Lazy HEALTHY Chicken and Broccoli Pasta Bake
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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201 Comments

  1. Grace says

    December 4, 2023 at 9:00 pm

    5 stars
    Family loved the dish. Easy to cook .. win..win…

    Reply
  2. Sharron Murray says

    December 1, 2023 at 12:51 pm

    5 stars
    Delicious

    Reply
  3. Rosalie says

    October 1, 2023 at 9:10 pm

    5 stars
    We love this! Kids scoffed down the broccoli, no problem 👍 Tender, tasty stir fry in 30 minutes (I’m slow at chopping)

    Reply
  4. Lori Snow says

    September 23, 2023 at 1:07 am

    5 stars
    I made this last night and the fmaily loved it. I used hot sesame oil which added a bit of a kick. I will definitely make this again. Love all the sauce. It took me about 20 minutes for prep but cooks up quickly.

    Reply
  5. Maja Garcia says

    September 12, 2023 at 9:06 pm

    I’m a poor student who bulk buys meat when it’s on special and I wasn’t looking forward to a dry, rubbery, overcooked chicken breast dinner when I realised it was the only meat I had left to use in my freezer

    I found this recipe hoping to just mask my chicken breast woes with the sauce but that baking soda trick is WITCHCRAFT and the sauce is so simple but so good! I can defs reuse this recipe for meal prep and toss in more vegs to stretch that student budget

    Reply
  6. Sally B says

    August 19, 2023 at 1:27 pm

    5 stars
    Delicious & easy! Probably my favourite stir fry

    Reply
  7. Tamika says

    August 1, 2023 at 7:22 pm

    Absolutely delicious. Completely levelled up my usual chicken stir fry and loved the extra sauce!

    Reply
  8. Joyce Kreger says

    July 21, 2023 at 12:22 am

    I see that you use regular sesame oil for this recipe and for “Charlie” you use toasted sesame oil. Could you please advise? Also, since sesame oil doesn’t allow for high heat, when would you add it to a dish?

    Reply
  9. Viki says

    July 16, 2023 at 12:07 pm

    5 stars
    So easy, so good! Far and beyond better than take-out!

    Reply
  10. An says

    April 8, 2023 at 10:56 am

    5 stars
    I’ve made this recipe several times now and I have to say it is a win! It’s so easy and very close to the dish we get from our local takeout place. Thank you for sharing!

    Reply
  11. Bobi says

    April 5, 2023 at 1:44 pm

    5 stars
    I made this tonight using the Charlie sauce I had sitting in my fridge for the past few months. This recipe is very good! I made a mistake and misread your recipe. I thought it called for 1 1/2 cups water. So, it makes sense that it seemed a little watery. I used frozen broccoli florets so the dish came together quickly. I noticed this recipe didn’t call for any sugar in the sauce and your Charlie sauce does. I think I’m going to reduce the sugar in the Charlie sauce a little when I remake it this week. But that’s just my taste. Thank you for posting this. It’s going on the Keeper Board!

    Reply
  12. Karen says

    March 21, 2023 at 7:20 pm

    5 stars
    Another winner Nagi. 😋

    Reply
  13. DaniD says

    January 27, 2023 at 8:48 am

    5 stars
    This is a great recipe! It turns out absolutely perfect every time I make it correctly (I’ve made this many times over the years). The tenderizing method in note 4 works really well for chicken breast.

    -One thing that I would recommend to not substitute is the oyster sauce. It adds a great flavor to the dish and all the substitutes I’ve tried (fish sauce, etc) have not turned out quite as good. *Keep oyster sauce on hand!* 😂

    -Additionally, get fresh broccoli. Don’t be lazy like me and try to use frozen broccoli, it will turn out far too mushy.

    My entire family loves this every time I make it, thanks!

    Reply
  14. Helen says

    January 9, 2023 at 7:30 pm

    5 stars
    Thanks Nagi. So easy and just spectacularly good. Wonderful with noodles too.

    Reply
  15. Vanessa says

    January 7, 2023 at 5:38 pm

    5 stars
    Delicious! Even the kids enjoyed it. Going into the rotation.

    Reply
  16. Gordon says

    January 4, 2023 at 7:15 pm

    5 stars
    Another hit! I added some quartered mushrooms into the mix, with a few roasted cashews. Didn’t want to change the flavour profile too much.
    Absolutely loved by everyone, simple sauce and so quick to make. Thanks Navi

    Reply
  17. Adam says

    October 26, 2022 at 8:43 pm

    5 stars
    Just cooked this tonight for me and my better half. She and I loved it, the smells reminded us of some of the better take away we have ordered. Try it, you won’t be disappointed!

    Reply
  18. Kristen says

    October 25, 2022 at 3:30 pm

    Nagi, thank you so much for being conscientious and always including alcohol-free substitutes in your recipes! I’m from the States and pre-ordered your cookbook as a birthday present to myself. Can’t wait!

    Reply
  19. Katherine says

    October 23, 2022 at 1:13 am

    Followed this recipe exactly tonight with the small addition of water chestnuts for extra crunch. Was an absolute hit with my 3 year old. Had the perfect amount of sauce and the flavour was fantastic, I will be adding this to our regular dinners. Followed it up with bread and butter pudding. Love your recipe’s Nagi xx

    Reply
  20. Carole says

    September 4, 2022 at 4:50 am

    Made this tonight replaced broccoli with beansprouts delishes when can I purchase your book I’m from Scotland

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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