20-Minute Chicken Broccoli Stir Fry

This chicken broccoli stir fry is that quick, no-fuss dinner that feels like takeout but comes together in about 20 minutes. Tender chicken pieces, bright broccoli florets, and a savory garlic soy sauce that coats everything just enough.

It all happens in one pan with a sauce you can whisk together while the skillet heats. No special ingredients, no long marinades, just a solid stir fry that works every time.

Why This Stir Fry Works

The sauce hits that salty-sweet balance without being heavy. Soy, brown sugar, a little rice vinegar, and toasted sesame oil give it a glossy, clingy texture that turns plain chicken and broccoli into something you want to eat with a spoon.

The chicken stays tender because a quick toss in cornstarch locks in moisture while it sears. The broccoli keeps a little snap, so you get a mix of crisp edges and steamed centers in every bite.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces: thighs work great here too, just keep the pieces uniform
• 1 tbsp cornstarch, plus 1 tsp for the slurry: the first tablespoon coats the chicken, the teaspoon thickens the sauce
• 2 tbsp vegetable oil, divided: any neutral oil works, use one with a high smoke point
• 4 cups broccoli florets: about 1 medium head, cut into bite-sized pieces
• 3 cloves garlic, minced: fresh gives the best punch
• 1 tsp grated fresh ginger: a microplane makes this fast
• 1/4 cup low-sodium soy sauce: so the sauce doesn’t end up too salty
• 2 tbsp brown sugar: light or dark, your call
• 1 tbsp rice vinegar: plain rice vinegar, not seasoned
• 1 tbsp toasted sesame oil: for that rich, nutty finish
• 1 tbsp water: to mix with the cornstarch for the slurry
• Sesame seeds and sliced green onions: for serving, totally optional but nice

Variations / Substitutions

• Use chicken thighs: they stay juicier and have more flavor, just trim any big pieces of fat.
• Add snap peas or bell pepper strips: toss them in with the broccoli for extra color and crunch.
• Make it spicy: stir in 1/2 teaspoon red pepper flakes with the garlic.
• Go gluten-free: swap the soy sauce for tamari and double-check that your cornstarch is labeled gluten-free.
• Swap the protein: thinly sliced beef or cubed firm tofu both work, just sear them the same way.

For another fast stir fry, check out our 15-Minute Shrimp and Snow Pea Stir Fry.

How to Make Chicken Broccoli Stir Fry

Step 1: Toss the Chicken and Mix the Sauce

Toss the chicken pieces with 1 tablespoon of cornstarch and a pinch of salt in a medium bowl until every piece is lightly coated. Let that sit while you whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and the 1 teaspoon cornstarch mixed with 1 tablespoon water in a small bowl or measuring cup. Have the garlic, ginger, and broccoli prepped and ready next to the stove, because once the pan is hot, things move fast.

The cornstarch on the chicken looks powdery and dry, but it will help create a light crust and keep the meat juicy.

Step 2: Sear the Chicken

Set a large skillet or wok over medium-high heat and add 1 tablespoon of the vegetable oil. When the oil shimmers, add the chicken in a single layer and let it sear without moving it for about 2 minutes, until the bottom is golden. Then stir and cook, tossing occasionally, until the pieces are just cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and set it aside.

The pan should sizzle the moment the chicken hits the oil. If a few pieces stick at first, let them release on their own, they will lift once they get that golden edge.

Step 3: Stir-Fry the Broccoli

Add the remaining 1 tablespoon of oil to the pan, then drop in the broccoli florets. Stir-fry for 2 minutes, letting them get a little char in spots. Add the garlic and ginger, stir for 30 seconds until fragrant, then pour in 2 tablespoons of water and immediately cover the pan. Let it steam for 1 to 2 minutes, just until the broccoli turns bright green and is tender with a little bite left.

You will hear a hiss when the water hits the hot pan and a quick puff of steam under the lid. Uncover as soon as the color pops so it doesn’t go soft.

Step 4: Coat Everything with the Sauce

Return the chicken and any juices from the plate to the pan. Give the sauce another quick whisk and pour it in. Toss and stir everything together for 1 to 2 minutes as the sauce simmers and thickens. You will see it go from watery to glossy and cling to the chicken and broccoli.

Keep the heat at medium-high so the sauce reduces quickly but doesn’t burn. The whole pan should look shiny and smell deeply savory.

Step 5: Toss and Serve

Remove the pan from the heat, scatter sesame seeds and sliced green onions over the top, and give it one last toss. Spoon the stir fry over steamed white rice or noodles and serve while it’s hot and the sauce is still glossy.

A Few Stir Fry Tips

• Cold chicken is easier to slice cleanly. Pop the breasts in the freezer for 10 minutes if you have time.
• Don’t crowd the pan when searing the chicken. If your skillet is on the smaller side, cook the chicken in two batches so it browns instead of steaming.
• Have every ingredient measured and within reach before you turn on the heat. Stir-frying goes fast once you start.
• Taste the sauce before pouring it into the pan and tweak it if you like. A little extra brown sugar for sweetness or a splash of soy for salt.

Here’s how to tweak the sauce to match your bowl:

Keeping Leftovers Fresh

• Refrigerate: store in an airtight container for up to 4 days. The broccoli will soften a bit but the sauce keeps everything moist.
• Reheating: warm gently in a skillet over medium heat with a splash of water to loosen the sauce. A microwave works in a pinch, just cover the bowl so it steams.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Thaw it first and pat it dry, then add it straight to the hot pan. It won’t get as crisp as fresh but still works.

Do I need a wok?

No, a large skillet with straight sides works perfectly. Just make sure it is hot enough and don’t overcrowd it.

Can I make this ahead?

You can prep the chicken and sauce and chop the broccoli a few hours ahead, but it’s best cooked fresh. Leftovers reheat well though.

Is the cornstarch on the chicken necessary?

It helps seal in moisture and gives the chicken a light crust. You can skip it, but the texture won’t be quite as tender.

How do I double the recipe?

Double all ingredients but cook the chicken in batches so it sears properly. Stir-fry in a larger pan or in two pans if you have them.

Chicken Broccoli Stir Fry Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 275

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp cornstarch, plus 1 tsp for slurry
• 2 tbsp vegetable oil, divided
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp water, for slurry
• Sesame seeds and sliced green onions, for serving

Method

 

1. Toss chicken with 1 tbsp cornstarch and a pinch of salt. Whisk soy sauce, brown sugar, rice vinegar, sesame oil, and the 1 tsp cornstarch mixed with 1 tbsp water in a small bowl.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2 minutes, then stir-fry until cooked through, 3-4 minutes. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan, stir-fry broccoli for 2 minutes. Add garlic, ginger, and 2 tbsp water, cover and steam 1-2 minutes until bright and crisp-tender.
4. Return chicken to pan, pour in sauce, toss for 1-2 minutes until sauce thickens and coats everything.
5. Remove from heat, top with sesame seeds and green onions, serve over rice.

Notes

If you like extra sauce, double the sauce ingredients and keep everything else the same. It’s great spooned over a bowl of rice.