Garlic Chicken and Broccoli Stir-Fry Recipe

This simple, healthy Chicken and Broccoli Stir Fry delivers the satisfying flavor of takeout while keeping the ingredient list clean and the prep straightforward. Ready in about 30 minutes, it’s a reliable weeknight dinner or a great option for meal prep.

Takeout Taste From Home

We love Asian-style takeout, but recreating those flavors at home lets you control the ingredients and customize the dish to suit dietary preferences. This chicken and broccoli stir fry uses familiar pantry staples and a flexible sauce so you can make it gluten-free, lower in sugar, or spicier—depending on what you prefer.

Making stir fry at home has a few clear advantages:

• Cleaner ingredients: swap soy sauce for tamari or coconut aminos and replace refined sugar with maple syrup or honey.
• Extra vegetables: it’s easy to add more colorful produce for volume and nutrients.
• Better protein: using quality chicken makes a noticeable difference in both taste and texture.

How to Make Chicken and Broccoli Stir Fry

Prep the Sauce

The stir fry sauce is quick to mix and sets the flavor tone for the whole dish. Combine all sauce ingredients in a bowl, but reserve the cornstarch until you’re ready to finish the dish so it doesn’t thicken early. Typical sauce components include:

• Low-sodium soy sauce (or tamari / coconut aminos)
• Honey or maple syrup
• Minced garlic
• Sriracha (to taste)
• White rice vinegar
• Water
• Cornstarch (added at the end to thicken)

Prep Vegetables and Chicken

Trim and cut vegetables into similar-sized pieces so they cook evenly. Thinly slice the chicken breast across the grain into uniform strips for quick, tender cooking. Having everything prepped before you heat the pan makes the process smooth and fast.

Cook Vegetables and Chicken

Start by heating one tablespoon of oil over medium-high heat and sauté the chicken until nearly cooked through, about 5–7 minutes depending on thickness. Remove the chicken, add the second tablespoon of oil, and briefly sauté the vegetables. Steam briefly with a splash of water and a lid so the broccoli becomes tender-crisp rather than soft and mushy.

Add Sauce and Thicken

When the vegetables are almost done, move them to one side of the pan and pour the prepared sauce into the empty space. Dissolve 2 teaspoons of cornstarch into the sauce and stir until smooth—this will thicken the sauce as it heats. Return the chicken to the pan, toss everything together, and simmer for another 2–3 minutes to let the flavors meld.

What to Serve With Stir Fry

This stir fry pairs well with any grain or grain alternative. If you prefer lower carbs, serve it over cauliflower rice, shredded leafy greens, or riced vegetables. Here are a few ideas to elevate the meal:

• Cauliflower rice for a low-carb option
• Fried rice for a heartier, more traditional pairing
• Coconut rice for a slightly sweet, aromatic base

What to Cook First in a Stir Fry

Cook the chicken first for two reasons: it helps prevent cross-contamination from raw poultry, and it keeps the vegetables from becoming overcooked and soggy. Sear the chicken until nearly done, remove it, then cook the vegetables quickly, steam if needed, and finish by combining everything with the sauce.

How to Store Chicken and Broccoli Stir Fry

This recipe is excellent for meal prep. Divide into airtight containers and refrigerate—keeps well for 5–7 days. Reheat in the microwave or on the stovetop until warmed through. You can also double the recipe and freeze portions for longer storage, though texture of some vegetables may change slightly after freezing.

Recipe: Chicken and Broccoli Stir Fry

Servings: 4 • Prep: 10 mins • Cook: 20 mins • Total: 30 mins

Ingredients

Stir Fry Sauce

• 1/2 cup low-sodium soy sauce or tamari
• 1/2 cup honey or maple syrup
• 1 tablespoon minced garlic
• 2 teaspoons sriracha (adjust to taste)
• 2 teaspoons white rice vinegar
• 2 tablespoons water
• 3 teaspoons cornstarch (use 2 tsp at the end to thicken in the pan)

Chicken and Vegetables

• 2 tablespoons olive oil, divided
• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 large red bell pepper, sliced
• 1.5 lbs broccoli, chopped into florets (about 4 cups)
• 2 tablespoons water (for steaming)

Instructions

1. Whisk together all sauce ingredients except the cornstarch in a medium bowl and set aside.
2. Slice the red pepper and chop the broccoli into bite-sized florets. Thinly slice the chicken breast.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sauté 5–7 minutes until almost cooked through. Remove and set aside.
4. Add the remaining tablespoon of olive oil to the skillet and sauté the vegetables for about 2 minutes. Add 2 tablespoons water, cover, and steam 3–5 minutes until broccoli is tender but still crisp.
5. Push the vegetables to one side of the pan. Pour the sauce into the empty side and stir in 2 teaspoons cornstarch until dissolved. Allow the sauce to heat and begin to thicken.
6. Return the chicken to the pan, toss everything together, and simmer 2–3 minutes so the flavors meld and the sauce coats the ingredients.
7. Serve hot over your choice of rice, cauliflower rice, or greens. Store leftovers in airtight containers for up to 5–7 days in the refrigerator.

Nutrition (per serving, approximate)

Calories: 371 kcal • Carbohydrates: 47 g • Protein: 27 g • Fat: 10 g • Fiber: 3 g • Sugar: 38 g

Nutrition information is an approximation and should be used as a guideline only.