Chicken & Broccoli Stir-Fry

This delicious chicken and broccoli stir-fry is perfect for busy weeknights when you want something healthy and satisfying! Your whole family will love the tender chicken and crisp broccoli coated in that amazing sweet and tangy hoisin sauce. Plus, it’s ready in just 25 minutes and packed with protein to keep everyone happy and full.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Heart-Healthy, High-Protein, Egg-Free.

Nutrition Facts (per serving): 332 Calories, 15g Fat, 20g Carbs, 32g Protein.

Ingredients You’ll Need

Chicken breasts: You’ll need 2 eight-ounce boneless, skinless chicken breasts cut into 1-inch cubes. This gives you the perfect bite-sized pieces that cook evenly and stay tender.

Black pepper and salt: Just 1/8 teaspoon of each to season the chicken. A little goes a long way here!

Neutral oil: 2 tablespoons divided – canola or avocado oil work great. You’ll use this for cooking both the chicken and broccoli.

Broccoli florets: 8 cups of fresh broccoli florets. That sounds like a lot, but broccoli cooks down and you want plenty of this nutritious veggie!

Water: 1/4 cup plus 1 tablespoon, divided. The water helps steam the broccoli and later thickens the sauce.

Chicken broth: 3/4 cup unsalted chicken broth adds amazing flavor to the sauce base.

Hoisin sauce: 2 1/2 tablespoons of this sweet and tangy sauce made from fermented soybeans. It’s the star flavor in this dish!

Soy sauce: 1 1/2 tablespoons lower-sodium soy sauce balances the sweetness perfectly.

Toasted sesame oil: 1 tablespoon adds that nutty, rich flavor that makes stir-fries so good.

Fresh ginger: 1 1/2 teaspoons grated fresh ginger brings warmth and zing to every bite.

Garlic: 1 1/2 teaspoons grated garlic because everything’s better with garlic!

Rice vinegar: 1 1/2 teaspoons seasoned rice vinegar adds a gentle tang.

White pepper: 1/4 teaspoon ground white pepper gives a subtle heat.

Cornstarch: 1 tablespoon to thicken the sauce beautifully.

Scallions: 1/4 cup sliced scallions for a fresh, oniony crunch on top.

Sesame seeds: 1 teaspoon white sesame seeds for the perfect finishing touch.

How to Make Chicken & Broccoli Stir-Fry

Step 1: Season your chicken cubes evenly with the black pepper and salt. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium heat. Add the chicken and cook, stirring occasionally, until it’s lightly browned and reaches 165°F inside. This takes about 7 to 8 minutes. Transfer the chicken to a plate and don’t clean the pan – those tasty bits add flavor!

Step 2: Put the pan back on medium heat. Add the broccoli and remaining 1 tablespoon of oil, stirring until all the florets are coated. Add 1/4 cup water, cover the pan, and let it cook undisturbed for about 2 minutes. You want bright green, tender-crisp broccoli.

Step 3: In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil, ginger, garlic, vinegar, and white pepper until everything’s well combined. Pour this amazing sauce over the broccoli and keep cooking over medium heat. Stir occasionally until the mixture reduces by about one-quarter, which takes about 3 minutes.

Step 4: In another small bowl, whisk the cornstarch with the remaining 1 tablespoon of water. Add this to the pan and cook, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. This happens in about 1 minute.

Step 5: Turn the heat down to low and add your cooked chicken back to the pan. Stir everything together until the chicken is evenly coated and heated through, about 3 minutes. Sprinkle with scallions and sesame seeds before serving.

Easy and Quick Chicken & Broccoli Stir-Fry Version

Want to make this even faster? You can use pre-cut chicken tenders or strips from the store – they’ll cook in about 5 minutes instead of 7-8! Also, frozen broccoli florets work great too. Just add them straight to the pan without thawing and cook for an extra minute. You can even buy pre-grated ginger and garlic from the produce section to save prep time!

Serving Ideas

This stir-fry is pretty much a complete meal on its own with all that protein and veggies! But if you want to stretch it further, serve it over fluffy white rice, brown rice, or even cauliflower rice. Steamed jasmine rice is my personal favorite because it soaks up that delicious sauce perfectly.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop it in the microwave for 1-2 minutes or warm it up in a skillet over medium heat for 3-4 minutes. The flavors actually get even better the next day!

Substitutions

No chicken breast? Chicken thighs, tenders, or even pork tenderloin work great! Don’t have hoisin sauce? Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar. Fresh ginger can be swapped for 1/2 teaspoon ground ginger. You can definitely use regular sesame oil if that’s what you have on hand.

Pro Tips

• Get everything ready first: Stir-fries cook fast, so have all your ingredients prepped and ready to go!
• Don’t overcrowd the pan: If you need to double the recipe, cook the chicken in batches so it browns nicely.
• Keep the broccoli crisp: Don’t overcook it – you want that perfect tender-crisp texture.
• Taste and adjust: Add a pinch more salt or a splash more soy sauce if needed at the end.

FAQs

Is chicken breast healthy?

You bet! Chicken breast is an excellent source of protein, plus other nutrients like choline and B vitamins. Eating lean poultry regularly has been linked to reduced risk of heart disease and type 2 diabetes.

Is broccoli good for you?

Absolutely! This amazing cruciferous veggie is a nutrition powerhouse. One cup gives you more than a day’s worth of vitamins C and K, plus folate and vitamin A. Regular broccoli eating can help reduce inflammation and may lower your risk of heart disease and cancer.

What’s the best way to grate fresh ginger?

Great question! If your ginger has thin skin, you might not even need to peel it. For thicker skin, freeze the ginger first, then scrape off the skin with a metal spoon. Use a fork with tines facing up and scrape the ginger back and forth over them. Many cooks love ceramic graters because they catch more juice and are easier to clean. In a pinch, use 1/4 teaspoon ground ginger for every 1 1/2 teaspoons fresh!

Can I substitute the chicken breasts?

Sure! Chicken tenders or boneless thighs work perfectly. Just keep in mind they might cook faster because they’re smaller, so watch them carefully toward the end of cooking.

What’s the difference between toasted sesame oil and regular sesame oil?

Toasted sesame oil is packed with nutty flavor because the heating process releases more taste from the sesame seeds. It’s meant to be added at the end for flavor, not for cooking. Regular sesame oil is milder and better for actual cooking. Don’t cook with toasted sesame oil or it’ll get bitter!

I hope you love this stir-fry as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Did you try any fun variations or substitutions?