Name: Chicken and Broccoli Stir Fry Recipe: Savory and Quick
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless (skinless chicken breast, thinly sliced); 3 cups broccoli florets; 2 tbsp vegetable oil; 1 small onion (sliced); 1 red bell pepper (sliced); 2 cloves garlic (minced); 1 tsp grated fresh ginger; 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp cornstarch; 1/4 cup water; 1 tsp sesame oil; 1 tsp brown sugar; Optional: Sesame seeds (green onions); Suggested Pairings: Rice (green tea)

Introduction

Table of Contents

Chicken and Broccoli Stir Fry is a classic main dish, perfect for quick weeknight dinners, family meals, or casual gatherings. This tender chicken and crisp broccoli, coated in a savory, umami-rich sauce, delivers a bold, satisfying flavor in every bite. Presented in a white ceramic bowl, garnished with sesame seeds or sliced green onions, this stir fry offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version that is adaptable to dietary preferences and is ideal for home cooks seeking a fast, crowd-pleasing dish that brings Asian-inspired flair to any occasion.

Ingredients

For the Chicken and Broccoli Stir Fry:

1 lb boneless, skinless chicken breast, thinly sliced
3 cups broccoli florets
2 tbsp vegetable oil
1 small onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tsp grated fresh ginger

For the Stir Fry Sauce:

1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1/4 cup water
1 tsp sesame oil
1 tsp brown sugar

Serving:

Optional: Toasted sesame seeds, sliced green onions
Suggested Accompaniments: Steamed rice, noodles
Suggested Pairings: Green tea, sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Wok or large skillet, small bowl, whisk, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, water, sesame oil, and brown sugar. Taste the sauce and adjust with additional soy sauce or sugar for a balanced savory-sweet flavor. Set aside.
Cook Chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken slices and stir-fry for 4–5 minutes until cooked through and lightly golden. Remove and set aside.
Cook Vegetables: Add remaining 1 tbsp oil to the wok. Stir-fry onion, bell pepper, and broccoli for 3–4 minutes until crisp-tender. Add garlic and ginger, and cook for 30 seconds until fragrant.
Combine and Sauce: Return chicken to the wok. Pour in the sauce and stir to coat. Cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Serve: Transfer stir fry to a white ceramic bowl. Garnish with toasted sesame seeds or sliced green onions. Serve hot with steamed rice, noodles, green tea, or sparkling water.

Tips for Better Chicken and Broccoli Stir Fry

Slice chicken thinly and evenly for quick, even cooking; partially freeze for 15 minutes to make slicing easier.
Taste the sauce before adding to the stir fry to balance savory, sweet, and umami flavors; adjust with soy sauce or sugar.
Cook vegetables on high heat to maintain crispness; avoid overcooking to keep broccoli vibrant.
Use a wok for best results, but a large skillet works well; ensure it’s hot before cooking.
Use a white ceramic bowl for a vibrant presentation, highlighting the colorful vegetables and glossy sauce.
Make ahead: Prep sauce and slice ingredients up to 1 day in advance; store separately in the fridge.
For a thicker sauce, increase cornstarch to 1.5 tbsp; for thinner, reduce to 2 tsp.
Enhance aesthetic: Present in a white ceramic bowl with sesame seeds or green onions for a bold, appetizing look.

Variations and Customization

Gluten-Free Stir Fry: Use tamari or gluten-free soy sauce and ensure oyster and hoisin sauces are gluten-free.
Low-Sodium Stir Fry: Reduce soy sauce to 2 tbsp and use low-sodium soy sauce; add water if needed.
Vegetarian Stir Fry: Replace chicken with 1 lb tofu or mushrooms; press tofu to remove excess water.
Spicy Stir Fry: Add 1–2 tsp chili garlic sauce or 1 sliced red chili to the sauce.
Shrimp Stir Fry: Substitute chicken with 1 lb peeled shrimp; cook for 2–3 minutes until pink.
Beef Stir Fry: Use 1 lb thinly sliced beef sirloin instead of chicken; cook for 3–4 minutes.
Mixed Vegetable Stir Fry: Add 1 cup sliced carrots or snap peas for extra color and crunch.
Peanut Stir Fry: Add 2 tbsp peanut butter to the sauce for a nutty flavor.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave with a splash of water.
Freeze in freezer-safe containers for up to 2 months; thaw in the fridge and reheat gently.
Serve hot for the best texture and flavor.
Use as a main dish with rice or noodles for a complete meal.
Pair with green tea or sparkling water to complement the savory, umami flavor.
Presented in a white ceramic bowl with vibrant garnishes for a bold, appetizing charm.

Nutritional Information

Based on 4 servings (without rice):

Calories: 320 kcal
Total Fat: 14g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 1000mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 8g
Protein: 30g
Vitamin A: 20% Daily Value
Vitamin C: 80% Daily Value
Calcium: 8% Daily Value
Iron: 10% Daily Value

Note: Values vary by ingredient brands and substitutions (noodles add ~150 kcal per serving). Moderate in sodium; try the low-sodium variation. Pair with vegetables for balance.

Conclusion

This Chicken and Broccoli Stir Fry recipe offers a savory, quick main dish perfect for any occasion. It transforms simple ingredients into an Asian-inspired classic. Its fast preparation and vibrant presentation make it a favorite. The tender chicken and crisp broccoli delight every bite. It’s sure to be a cherished recipe, loved for its flavorful, crowd-pleasing appeal.