Tender chicken pieces are sautéed to perfection, along with crisp broccoli florets, before they are tossed in the easiest (and tastiest) stir fry sauce, crafted from soy sauce, chili paste, and brown sugar.
This chicken and broccoli stir fry creates an irresistible symphony of sweet, savory, and spicy notes. Served on its own or over rice, my family scrapes the pan clean every time I make this recipe.
My family’s all time favorite stir fry is this Spicy Chicken and Bacon Stir Fry that my husband made for the first time almost 12 years ago. He’s made it for us countless times since then and every single person that has ever tried it loves it.
The sauce for this stir fry is adapted from that recipe and let me tell you, a handful of simple ingredients have never been combined with such success before. It’s a winner every time.
Chicken and Broccoli Stir Fry
You’ll need the following ingredients to make this recipe:
- boneless skinless chicken
- egg white
- cornstarch
- fresh ginger
- broccoli or broccolini
- green onions
Sauce Ingredients
- soy sauce
- chili paste
- light brown sugar
- olive oil or coconut oil
Broccoli Chicken Stir Fry
I wanted to try something a little different the other night, without losing the awesome chicken and broccoli stir-fry flavors that we already love. This recipe turned out to be the best possible use for the broccolini from my CSA Box and I can hardly wait to make it again.
I love the way the vegetables hold the sauce and contribute so much flavor in every bite. Broccolini has smaller florets and longer thinner stalks than broccoli. Either vegetable will work nicely in this recipe.
Chicken and Broccoli Stir Fry Recipe
In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and toss to combine.
Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.
Add the soy sauce mixture and green onions and stir to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.
Easy Chicken Stir Fry Recipes
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Sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner. The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that everyone loves.
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Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this easy stir fry. A late-night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables.
Saucy, sticky, sweet, and a little spicy, this Cashew Chicken Stir-Fry has a little bit of everything we love. Crunchy hot vegetables and tender chicken in a sweet and spicy sauce is a quick stir-fry dinner that you can have on the table in under thirty minutes.
Chicken and Broccoli Stir Fry
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts cut into 1/2" pieces
- 1 egg white
- 1 tablespoon cornstarch
- 2 inches fresh ginger minced or cut into tiny matchsticks
- 8 cups broccoli or broccolini cut into florets and bite-size pieces
- 1 bunch of green onions cut into 1-2" pieces
- ¾ cup soy sauce
- 1½ tablespoons chili paste
- 3 tablespoons brown sugar
- 2 tablespoons light flavored olive oil or coconut oil
Instructions
- In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
- Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and toss to combine.
- Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.
- Add the soy sauce mixture and green onions and stir to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.
Nutrition
{originally published 3/23/12 – recipe notes and photos updated 7/19/23}
Bakeaholic Carrie says
We love stir fries in our family. This looks like another variation I can add into our menu plan. Love the picture with the steam coming up. Looks SO good.
Jenn says
I think you know by now how much we enjoy stir frys.. they are such a great way to have a fantastic meal in a short amount of time! This one sounds wonderful…I missed the other one, though.. going to check that out now.. I mean it's got bacon!!
Tricia @ saving room for dessert says
YUM! This looks (and sounds) great and the photo is so awesome! Love the steam rising; my mouth is watering. Have a terrific weekend and enjoy these left overs if there are any!
Joanne says
I love how you captured the smoke emanating off the stir fry! It makes it that much more captivating.
Isn't it so great how broccoli manages to soak up all that sauce so well? Loe it!
The Slow Roasted Italian says
This looks very tasty Miss Mary. It does have a few ingredients that I don't regularly use, so it would be a great change of pace for us.
Gloria says
mmmm look absolutely nice!
Pam says
Man I wish I had this for lunch today. It looks and sounds so good!
sportsglutton says
Great combination of flavors for a winning stir-fry
Alicia@ eco friendly homemaking says
As always such a great recipe! I agree this is a wonderful combination of flavors!!
Reeni says
I made stir-fry last night but it didn't look nearly as good as this one! I think I need some broccolini in my life!
Words Of Deliciousness says
This is a great sounding stir fry, sounds delicious.
Chris says
We have the same "cheatin' chopsticks" too. We got them for Trevor, I always just use bamboo ones.
Ann says
Step 1 says to toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
Step 2 Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the ginger and broccoli and toss to combine.
In Step 2, I’m assuming we need to fish the ginger out of the bowl that had the chicken, egg white and corn starch in order to add with the broccoli?
Mary Younkin says
oh my goodness, no! What a mess that would make. Sorry for the confusion. I changed the recipe when I updated it and now add the ginger to the chicken mixture. I missed removing it from the line with the broccoli. It’s correct now. Thanks for the catch, Ann.