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Tender strips of chicken, and hot, crisp vegetables are combined with an Asian-inspired sauce in this Ginger Chicken and Broccoli Stir Fry.
Stir-fries are one of the easiest and most popular ways that I get dinner on the table. While most of our Asian dishes incorporate a bit of heat or spice, this Ginger Chicken and Broccoli Stir Fry is a very flavorful dish that my whole family enjoyed without any heat at all.
Broccoli is one of my favorite vegetables to use in a stir fry. The florets hold so much sauce and each bite is full of flavor. The oyster sauce in this recipe also adds a savory note that we enjoy.
Ginger is an ingredient I tend to use quite often for stir fry recipes. It is such a great addition to chicken and vegetable stir-fries.
If your kids are new to Asian foods and they might like to try chopsticks, these are the best ever training chopsticks.
How To Stir Fry
- Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
- I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
Ginger Chicken and Broccoli Stir Fry Recipe
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set it aside.
- Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
- Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat.
- Serve over rice if desired.
Ginger Chicken Recipes
If you like ginger as much as I do, you’ll want to check out all of these tasty dinner ideas.
Gooey Ginger Chicken by A Family Feast is a stir fry filled with tender chunks of chicken are served in a sauce that is both sweet and spicy. Served over simple Asian rice, this is a meal the whole family will love.
Maple Ginger Chicken Thighs are a fantastic main dish that would be delicious with garlic smashed potatoes.
In the mood to grill tonight? Try these Soy Ginger Chicken Kabobs with a vegetable salad or a creamy pasta salad.
Ginger Chicken and Broccoli Stir Fry
Ingredients
- 3 boneless skinless chicken thighs about 1 1lb, cut into 1/2″ strips
- 1 tablespoon coconut oil or olive oil
- 3 inch piece of fresh ginger peeled and chopped very small, about 3 tablespoons minced
- 2 large cloves garlic minced
- 3 green onions thinly sliced
- 1 bunch of broccoli cut into small florets, about 4 cups florets
- 1/4 cup water
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- Optional: 1-2 cups of baby mushrooms halved as desired
Instructions
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
- In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set aside.
- Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
- Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat. Serve over rice if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(originally posted 09/25/12 – recipe notes and photos updated 5/12/22)
recipe loosely adapted from and with thanks to Cooking Canuck
this is the best stir fry I've ever made, I served mine on a bed of jasmine coconut rice – delicious!
sweet
Love this, we make it once a week.
That looks so good! I am a huge fan of stir-fry recipes. Thanks for including a shout-out for one of mine.
Mary, I love broccoli in my stir-fries as well. So glad Sean made this and you decided to share it 🙂
Delicious! My husband and I enjoyed this supper! I calculated weight watchers smart points – just 2 points per serving. Plus 3 points for 1/2 cup jasmine rice.
sounds delious, definitely going to give it a try!
This Ginger Chicken was DELICIOUS….. I also added Snap Peas along with the Mushrooms. I will double or triple the sauce recipe for next time as my husband likes the sauce. I also used Chicken Breasts as that’s usually what we have in the freezer. You could throw in any Veggies. I LOVE THIS RECIPE. I had everything cut and ready to throw together when we were ready to seat down. I just used my big fry pan and everything cooked up perfect. Served on some Jasmine Rice. So easy and so good. Thank you. I have tried a lot of your recipes and have loved them all.
Colleen – Thank you for trying so many of my recipes. I enjoy creating them and and glad your family loves them! The sauce on this one is so YUMMY!
I didn’t enjoy the flavour of this stir fry, unfortunately. A little too much ginger and rice vinegar.
Sorry to hear it wasn’t a hit for you, Josette. You can certainly reduce those ingredients, if you choose to make it again.
I made this recently it was delicious my husband and 6-year-old finished their plates and went back for seconds. I’ll be making this again!
Love that your family enjoyed the recipe.
Fast, easy and yummy! Thank you!
You are quite welcome, Suzie.
Thanks for a wonderful recipe! I doubled the sauce and went just very slightly less on the rice vinegar. Fully enjoyed this. Easy prep. Mushrooms in it were great. Ginger was perfect. Will become a regular. We were looking for an option to the brown sugar/sriracha flavors that we love, and this is the one! Thanks again.
P.S. If anyone doubles the sauce and thinks flavors are “strong”, maybe remember to double the water as well. Possibility. 😉
I’m so glad you were able to make this recipe your own, Cindy. Mushrooms and ginger are a delicious combination, aren’t they? Happy cooking!
Nice recipe we loved it.
I’m glad the stir fry was a hit, Jammie! Happy cooking.
how would the cooking change to use breasts instead of thighs?
The chicken will likely cook a tiny bit faster, just watch and test for doneness. Breasts will work fine.
While the dish looks appealing and matches the pictures in the recipe, my family and I also found this inedible — I think the vinegar, as the other commenter mentioned, should be left off or drastically reduced.
The beauty of cooking allows us to adjust everything to our specific tastes. While we really enjoy this exactly as written, I can appreciate that the tanginess of the vinegar might not be for everyone. Did you change any of the other ingredients?