Name: Chicken and Broccoli Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken breast, cut into 1 inch pieces; 1 tablespoon + 1 teaspoon canola or vegetable oil; 2 cups small broccoli florets; 1 cup sliced mushrooms (your choice); 2 teaspoons minced fresh ginger; 1 teaspoon minced garlic; 1/4 cup oyster sauce; 1/4 cup low sodium chicken broth or water; 1 teaspoon sugar; 2 teaspoons toasted sesame oil; 1 teaspoon low-sodium soy sauce; 1 teaspoon cornstarch; Salt and pepper to taste

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Looking for an easy, throw-together dish for your busy work week? Here’s a healthy, 30-minute Chicken and Broccoli Stir Fry recipe created by Sara with Dinner at the Zoo, that won’t take up all of your precious time during this frantic week of cooking!

Photo credit: Sara Welch, Dinner at the Zoo

It’s got just a handful of simple ingredients that complete the dish. The key ingredient to the sauce, says Sara, is oyster sauce, which can be found in most grocery stores. It adds a complex flavor that really works well with the other components of the dish.

You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! Serve with white or brown rice, of course!

Ingredients for Chicken and Broccoli Stir Fry

Boneless skinless chicken breast
Vegetable oil
Broccoli florets
White button mushrooms (or shiitake)
Fresh ginger
Minced garlic
Oyster sauce
Low-sodium chicken broth
Sugar
Sesame oil
Low-sodium soy sauce
Cornstarch
Salt and pepper

Photo credit: Sara Welch, Dinner at the Zoo

This Chicken and Broccoli Stir Fry tastes like something you’d order at a Chinese restaurant, except it’s better for you (and cheaper!).

How to make Chicken and Broccoli Stir Fry

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

Ginger and garlic are so flavorful in this Chicken and Broccoli Stir Fry. We like to use locally grown ginger from the farmer’s market.

TIPS & TRICKS

Don’t like chicken? You can always substitute with another protein, like tofu, beef or shrimp!
Throw in extra veggies if you’d like. And substitute the button mushrooms for shiitake mushroom for a woodsy flavor.
Make extra sauce and use it again on another dish! You can freeze the sauce for up to 3 months.

WANT MORE?

If you like this Chicken and Broccoli Stir Fry recipe, you’re going to want these recipes:

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Update Notes: This post was originally published on November 20, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in April 2020.