I have a Chicken Broccoli Stir Fry that stays perfectly saucy and hides one surprising pantry trick for tender mushrooms you’ll be eager to try.

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I wasn’t expecting to fall so hard for my Chicken Broccoli Stir Fry video but there it is. I keep replaying the part where the glossy sauce clings to the boneless skinless chicken breasts and bright broccoli florets.

It looks like a simple weeknight thing, yet there’s this sneaky depth that makes you keep spooning even after you said you’d stop. I sound dramatic, I know, but this is the kind of Asian Dishes recipe that tricks you into seconds.

Watch it and tell me which moment made you hungry, I bet you’ll pick a different beat than I did.

Ingredients

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Chicken: Lean protein, fills you up, cooks fast, soaks up sauce, sometimes gets dry if overcooked.
Broccoli: High in fiber and vitamin C, crunchy, adds green freshness and mild bitter note.
Mushrooms: Earthy, low calorie, adds umami depth and meaty texture without extra fat.
Garlic: Punchy aroma, gives savory heat, small amount goes a long way in flavor.
Ginger: Bright, slightly spicy, cuts richness and adds freshness, grated bits can surprise you.
Soy and oyster sauce: Add salty umami, color and a touch of savory sweetness.
Brown sugar, vinegar and cornstarch: Brown sugar sweetens, vinegar balances with tang, cornstarch thickens glossy clingy sauce.

Ingredient Quantities

1 lb boneless skinless chicken breasts, thinly sliced (about 450 g) you can use thighs if you like

1 large head broccoli, cut into florets (about 4 cups or 300 to 400 g)

8 oz mushrooms, sliced (about 225 g)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

3 green onions, sliced (for stir fry and garnish)

2 to 3 tablespoons vegetable oil, divided

1 teaspoon sesame oil (for flavor)

1/3 cup low sodium soy sauce, divided (use about 1 tablespoon for marinade, rest for the sauce)

2 tablespoons oyster sauce

1/4 cup chicken broth or water (about 60 ml)

2 tablespoons brown sugar

1 tablespoon rice vinegar

3 tablespoons cornstarch, divided (1 tablespoon for chicken marinade, 2 tablespoons for sauce slurry)

Salt and black pepper to taste

Sesame seeds for garnish, optional

Steamed white rice or noodles for serving, optional

How to Make this

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1. Prep: slice 1 lb chicken thin against the grain, pat dry, season with a little salt and pepper and toss with 1 tablespoon soy sauce (from the 1/3 cup) and 1 tablespoon cornstarch; let sit at least 10 minutes while you prep everything else. Mince garlic and ginger, slice mushrooms and green onions, cut broccoli into florets.

2. Make the sauce: in a bowl whisk together the remaining soy sauce (the rest of the 1/3 cup), 2 tablespoons oyster sauce, 1/4 cup chicken broth or water, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar. Set aside.

3. Make the slurry: in a small cup mix the remaining 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth, set near the stove.

4. Heat a wok or large skillet over high heat until very hot. Add 1 to 2 tablespoons vegetable oil, then add the chicken in a single layer (work in batches if needed so you dont crowd the pan). Stir fry until just cooked and lightly browned, about 2 to 4 minutes depending on thickness, then remove to a plate.

5. Add the remaining 1 tablespoon oil to the pan, toss in the sliced mushrooms and cook until they start to brown, about 2 minutes. Add the broccoli florets and a splash of water if needed, cover or toss for 1 to 2 minutes until broccoli is crisp tender.

6. Push veggies to the sides, add the minced garlic and ginger to the pan and stir for 20 to 30 seconds until aromatic, then mix everything together. Add the sliced green onions (reserve some for garnish).

7. Return the chicken to the pan, pour in the prepared sauce and bring to a simmer. Stir, then slowly add the cornstarch slurry while stirring constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds.

8. Finish: remove from heat, drizzle 1 teaspoon sesame oil for flavor, taste and adjust salt and pepper if needed. Garnish with remaining green onions and sesame seeds if using. Serve hot over steamed white rice or noodles.

Equipment Needed

1. Wok or large skillet with lid, for high heat stir frying and steaming the broccoli
2. Cutting board, for slicing the chicken, mushrooms and veg
3. Sharp chef knife, for thinly slicing chicken and chopping aromatics
4. Mixing bowls, one medium for the sauce and one small for the chicken marinade
5. Small cup or ramekin, for the cornstarch slurry near the stove
6. Measuring cups and spoons, to measure soy sauce, broth, sugar and cornstarch
7. Spatula or tongs, to toss and move chicken and veggies without crowding the pan
8. Plate or shallow dish, to rest cooked chicken between batches and keep things tidy

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless thighs work great. Theyre a bit more forgiving and stay juicier, just slice them thin so they cook fast. If you use bone in theyll take longer, so avoid that for stir fry.

Q: How do I stop the broccoli from getting soggy? A: Cook on very high heat, dont overcrowd the pan and cook in batches if needed. You can blanch the florets 30 seconds in boiling water then shock in ice water to lock the color, then toss in the hot wok at the end so they stay crisp.

Q: How do I thicken the sauce so it clings to the chicken? A: Mix the 2 tablespoons cornstarch with cold chicken broth or water to make a slurry, then stir it into the simmering sauce. Let it bubble once or twice until glossy. If it gets too thick add a splash more broth.

Q: Can I make this ahead or freeze it? A: You can prep and marinate the chicken and chop veggies a day ahead. Cooked stir fry is ok in the fridge 3 to 4 days. Freezing with broccoli isnt great, it turns mushy. You can freeze cooked chicken and reheat with fresh broccoli.

Q: What are good substitutes for soy sauce or oyster sauce? A: Use tamari for gluten free, coconut aminos for lower sodium/soy free (it is sweeter), and a little fish sauce plus a pinch of sugar can replace oyster sauce if you need a savory boost.

Q: How long does the stir fry take to cook? A: Active cooking is fast: chicken 3 to 5 minutes in a hot pan, broccoli 2 to 4 minutes, mushrooms 3 to 4 minutes. From start to finish including prep expect about 20 to 30 minutes.

Chicken And Broccoli Stir Fry (VIDEO) Recipe Substitutions and Variations

Chicken breasts: swap for firm tofu (press and slice, use same weight), tempeh, or thin pork loin slices, they soak up the sauce and cook about the same
Broccoli: use broccolini, cauliflower florets, or green beans / sugar snap peas instead, just tweak cook time so they stay crisp
Mushrooms: replace with sliced bell pepper, zucchini, or water chestnuts for crunch, they’ll add color and a different texture
Soy sauce / oyster sauce: use tamari or coconut aminos for a gluten free option, or replace oyster sauce with hoisin or a mix of fish sauce plus a pinch of sugar for the same umami

Pro Tips

1) Velvet the chicken: that little cornstarch coating really makes the breast pieces silky and helps them brown less while staying juicy, so dont skip it. If you want extra tender try a pinch of baking soda instead for 10 minutes, then rinse quickly and pat dry.

2) Work in hot, small batches and keep things moving, crowding cools the pan and you end up steaming not frying. Put cooked pieces on a warm baking sheet or plate in a single layer so they dont clump together while you finish the veggies.

3) Get crisp tender broccoli and nicely browned mushrooms by treating them differently: trim florets to similar size so they cook evenly, give mushrooms time alone in the pan to brown before tossing with the wetter stuff, and if steam builds add a splash of water not a flood.

4) Make the sauce shine: whisk the slurry smooth in cold water first and add it slowly while stirring so you dont get clumps, taste and tweak at the end with a tiny splash of rice vinegar or a pinch more sugar to balance salt. Finish with sesame oil right off the heat for that toasted flavor, not while it’s boiling.

Chicken And Broccoli Stir Fry (VIDEO) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I have a Chicken Broccoli Stir Fry that stays perfectly saucy and hides one surprising pantry trick for tender mushrooms you'll be eager to try.

Servings

servings

Calories

391

kcal

Equipment: 1. Wok or large skillet with lid, for high heat stir frying and steaming the broccoli
2. Cutting board, for slicing the chicken, mushrooms and veg
3. Sharp chef knife, for thinly slicing chicken and chopping aromatics
4. Mixing bowls, one medium for the sauce and one small for the chicken marinade
5. Small cup or ramekin, for the cornstarch slurry near the stove
6. Measuring cups and spoons, to measure soy sauce, broth, sugar and cornstarch
7. Spatula or tongs, to toss and move chicken and veggies without crowding the pan
8. Plate or shallow dish, to rest cooked chicken between batches and keep things tidy

Ingredients

1 lb boneless skinless chicken breasts, thinly sliced (about 450 g) you can use thighs if you like
1 large head broccoli, cut into florets (about 4 cups or 300 to 400 g)
8 oz mushrooms, sliced (about 225 g)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
3 green onions, sliced (for stir fry and garnish)
2 to 3 tablespoons vegetable oil, divided
1 teaspoon sesame oil (for flavor)
1/3 cup low sodium soy sauce, divided (use about 1 tablespoon for marinade, rest for the sauce)
2 tablespoons oyster sauce
1/4 cup chicken broth or water (about 60 ml)
2 tablespoons brown sugar
1 tablespoon rice vinegar
3 tablespoons cornstarch, divided (1 tablespoon for chicken marinade, 2 tablespoons for sauce slurry)
Salt and black pepper to taste
Sesame seeds for garnish, optional
Steamed white rice or noodles for serving, optional

Directions

Prep: slice 1 lb chicken thin against the grain, pat dry, season with a little salt and pepper and toss with 1 tablespoon soy sauce (from the 1/3 cup) and 1 tablespoon cornstarch; let sit at least 10 minutes while you prep everything else. Mince garlic and ginger, slice mushrooms and green onions, cut broccoli into florets.
Make the sauce: in a bowl whisk together the remaining soy sauce (the rest of the 1/3 cup), 2 tablespoons oyster sauce, 1/4 cup chicken broth or water, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar. Set aside.
Make the slurry: in a small cup mix the remaining 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth, set near the stove.
Heat a wok or large skillet over high heat until very hot. Add 1 to 2 tablespoons vegetable oil, then add the chicken in a single layer (work in batches if needed so you dont crowd the pan). Stir fry until just cooked and lightly browned, about 2 to 4 minutes depending on thickness, then remove to a plate.
Add the remaining 1 tablespoon oil to the pan, toss in the sliced mushrooms and cook until they start to brown, about 2 minutes. Add the broccoli florets and a splash of water if needed, cover or toss for 1 to 2 minutes until broccoli is crisp tender.
Push veggies to the sides, add the minced garlic and ginger to the pan and stir for 20 to 30 seconds until aromatic, then mix everything together. Add the sliced green onions (reserve some for garnish).
Return the chicken to the pan, pour in the prepared sauce and bring to a simmer. Stir, then slowly add the cornstarch slurry while stirring constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds.
Finish: remove from heat, drizzle 1 teaspoon sesame oil for flavor, taste and adjust salt and pepper if needed. Garnish with remaining green onions and sesame seeds if using. Serve hot over steamed white rice or noodles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.