Some evenings call for a fast dinner that still feels balanced and homemade, especially when you’re craving something familiar without ordering takeout. A simple stir fry can deliver fresh flavor, crisp vegetables, and tender protein in one pan. This Chicken and Broccoli Stir Fry brings together classic Chinese-inspired elements that pair perfectly with white rice and fit easily into a busy routine. It’s practical, satisfying, and quick to pull together after a long day. Worth keeping for busy days.

Why This Recipe Works

Uses a short marinade that keeps the chicken tender and juicy
Balances savory, lightly sweet flavors with a glossy, thickened sauce
Cooks quickly in a wok or skillet for minimal time at the stove
Keeps broccoli vibrant and crisp with brief blanching
Pairs naturally with Chinese white rice for a complete meal

Ingredients

For marinating the chicken:

▢20 ounces skinless boneless chicken breast cut into ¼ inch slices (about 2 chicken breast)
▢3 tablespoons water
▢1 tablespoon Shaoxing cooking wine
▢½ teaspoon Kosher salt (if using fine salt, use a little less)
▢¼ teaspoon baking soda
▢2 tablespoons cornstarch
▢1 tablespoon oil any neutral oil is fine

For the stir fry sauce:

▢⅔ cup soy sauce light sodium
▢⅔ cup water
▢4 tablespoons granulated sugar
▢2½ tablespoons cornstarch
▢1½ teaspoons toasted sesame oil

For the rest of the dish:

▢1 pound broccoli cut into florets (about 1 crown)
▢1½ tablespoons garlic minced (about 4 cloves)
▢1½ tablespoons ginger minced (about an 1½ inch knob)

Step-by-Step Instructions

Marinate the chicken
In a mixing bowl, combine the sliced chicken breast, water, Shaoxing cooking wine, kosher salt, and baking soda. Mix well until the chicken absorbs most of the liquid and looks evenly coated.
Finish the marinade
Add the cornstarch to the bowl and mix until each piece of chicken is fully coated. Drizzle in the oil and mix again until evenly combined. Set aside to marinate for 10–15 minutes while preparing the other ingredients, or refrigerate overnight if preferred.
Prepare the stir fry sauce
In a bowl or large measuring cup, combine the soy sauce, water, granulated sugar, cornstarch, and toasted sesame oil. Whisk until the cornstarch is fully dissolved and the sauce looks smooth. Set aside.
Blanch the broccoli
Bring a pot of water to a boil. Add the broccoli florets and cook for 30 seconds to 3 minutes, depending on desired tenderness and floret size. Drain immediately and set aside. For a crisp texture, aim for about 1 minute.
Cook the chicken
Heat a wok or large sauté pan over medium-high heat and add enough oil to generously coat the bottom. When the oil is hot, add the marinated chicken in an even layer. Cook on both sides until the chicken is cooked through, separating pieces as needed. Remove the chicken from the pan and set aside.
Sauté aromatics
Reduce the heat to medium and leave about 2 tablespoons of oil in the pan, draining excess if necessary. Add the minced garlic and ginger and sauté for 15–30 seconds until fragrant, stirring constantly to prevent burning.
Thicken the sauce
Give the prepared sauce another stir, then pour it into the pan with the garlic and ginger. Cook, stirring frequently, until the sauce begins to simmer and thickens into a glossy consistency.
Combine everything
Lower the heat and add the cooked chicken and blanched broccoli to the pan. Toss until everything is evenly coated with the sauce and heated through.
Serve
Remove from heat and serve hot, ideally with white rice.

Expert Tips for Best Results

Slice the chicken evenly and thinly. Uniform pieces cook at the same rate and absorb the marinade more effectively.

Don’t skip the baking soda in the marinade. It helps keep the chicken tender during high-heat cooking, especially in stir fries.

Stir the sauce right before pouring it into the pan. Cornstarch settles quickly, and a quick whisk ensures even thickening.

Keep the garlic and ginger moving in the pan. They release flavor fast and can burn if left unattended.

Flavor Variations and Custom Ideas

Serve over Chinese white rice for a classic pairing
Adjust broccoli cooking time to keep it extra crisp or more tender
Cook the chicken in small batches if your pan is crowded
Add extra sauce thickness by using a little more cornstarch as noted
Plate family-style for an easy shared dinner

Storage and Reheating

Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheat gently in a skillet over medium heat or in the microwave using short intervals, stirring to redistribute the sauce evenly.

Nutrition Information

Approximate values per serving (estimates):

Calories: 420–460
Protein: 38–42g
Carbohydrates: 28–32g
Fat: 14–18g

Values may vary depending on portion size and specific ingredient brands.

Frequently Asked Questions

Can I marinate the chicken longer than 15 minutes?
Yes, the chicken can marinate overnight in the refrigerator.

Why blanch the broccoli first?
Blanching ensures the broccoli cooks evenly and stays bright and crisp.

Do I need a wok for this recipe?
No, a large sauté pan works well if heated properly.

How do I keep the sauce from clumping?
Whisk the sauce well and stir continuously as it heats.

Is this dish suitable for meal prep?
Yes, it reheats well and keeps its texture for several days.

Conclusion

This chicken and broccoli stir fry is a dependable choice for quick, healthy dinners at home. With tender chicken, crisp broccoli, and a balanced sauce, it delivers familiar flavor without extra effort. It’s a practical recipe you’ll reach for whenever weeknights get busy.