This Chicken and Broccoli Stir Fry is a healthy dinner idea that is super easy to make! There is plenty of delicious sauce to serve with rice or noodles, and the vegetable options are endless.

Be sure to try my recipe for Korean Beef Bowls next!

A skillet filled with Chicken and Broccoli with a spoon in it.

Chicken and Broccoli Stir Fry

It doesn’t get much easier than this 30 minute Chicken and Broccoli Stir Fry! This sauce is the perfect balance of sweet and savory, and the ingredients used to make it are super simple.

I love that you can add whatever vegetables you happen to have on hand, I love adding carrots and celery to the mix. Get ready to make your new favorite stir fry recipe!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sear seasoned/diced chicken in olive oil until golden and cooked through. Set aside. Add broccoli and onions and cook for 3 minutes. Add the bell pepper and cook for 1-2 minutes. Add the sauce and bring it to a boil.

Diced and cooked chicken in a skillet next to a skillet with broccoli, bell peppers, and onions.

Simmer for 2-3 minutes, then stir in the cornstarch slurry. It will thicken quickly. Reduce heat. Add the chicken back and toss to coat and heat through. Serve over rice!

A skillet filled with Chicken and Broccoli Stir Fry in a brown sauce.

Keto Chicken and Broccoli

  • Cauliflower rice can be used instead of regular.
  • Brown Sugar and Honey can be replaced with more keto-friendly sweeteners. I do feel that sweetener of some sort is necessary in this recipe to balance out the savory flavor from the soy sauce and chicken broth.
  • Consider skipping the cornstarch.

Pro Tips

  • Feel free to try my variation of this recipe that uses Ground Beef.
  • Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
  • Ingredient additions include: Julienned carrots, water chestnuts, celery, kale, and more.
  • Topping options include: Green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
  • To control the sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

A white plate with Chicken and Broccoli and Rice.

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A skillet filled with Chicken and Broccoli with a spoon in the skillet.

Chicken and Broccoli Stir Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4.93 from 13 ratings
Servings: 4 people
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This Chicken and Broccoli Stir Fry is a healthy dinner idea that is super easy to make! There is plenty of delicious sauce to serve with rice or noodles.

Ingredients

US Customary - Metric
  • 2 Tablespoons peanut oil, can sub vegetable or olive oil.
  • 1 lb. boneless skinless chicken breasts
  • Salt/White Pepper, to taste
  • 3 cups broccoli florets, washed and patted dry
  • 1 yellow onion, sliced
  • 1 bell pepper, sliced

Sauce

  • 3 Tablespoons cornstarch, + 3 tbsp. cold water
  • 1 ½ cups chicken broth
  • 1/4 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1 ½ tablespoons honey
  • 2 cloves garlic, minced

For Serving

  • 3 cups cooked rice, any kind. See notes.

Instructions

Prep Work

  • Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside. Prepare additional ingredients before beginning.

Cook the Chicken

  • Cut the chicken into bite-sized pieces and pat completely dry. Season with salt/white pepper. Heat peanut oil over medium-high heat. Once heated and glistening, add the chicken. Let it sear, undisturbed, for about 3 minutes, then rotate and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.

Cook the Vegetables

  • Reduce heat to medium and add a splash more oil if needed. Add the broccoli and onions and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 1-2 minutes.

Add the Sauce

  • Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.

Add the Chicken Back

  • Stir in the chicken and let it heat through. Serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.

Notes

Pro Tips:
  • Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
  • Ingredient additions include: Julienned carrots, water chestnuts, celery, kale, and more.
  • Topping options include: Green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
  • To control sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.
  • Feel free to try my variation of this recipe that uses Ground Beef.
My process for perfectly cooked rice:
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of white long grain rice and let the liquid come back up to a boil.
    Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
  • The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information is an estimate and can vary based on ingredient brands used, etc.

Nutrition

Calories: 520kcal, Carbohydrates: 74g, Protein: 32g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 1301mg, Potassium: 861mg, Fiber: 4g, Sugar: 29g, Vitamin A: 1393IU, Vitamin C: 103mg, Calcium: 83mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie