Chicken and Broccoli Stir Fry

Ingredients

• 4chicken breast fillets
• 2broccoli
• 1red onion
• 2garlic cloves
• 3 tbsp (45 ml)olive oil (or other cooking oil)
• 3 tbsp (45 ml)dark soy sauce
• 1 tbsp (15 ml)oyster sauce
• 1 tbsp (15 ml)rice vinegar
• 1 tbsp (15 ml)honey

Instructions

1. 1

   Prepare everything

   Get all the ingredients ready before you begin cooking, as stir-frying moves quickly.

2. 2

   Mix the sauce

   Combine the sauce ingredients in a bowl and set it aside.

3. 3

   Chop the ingredients

   Finely grate the garlic, slice the red onion and cut the broccoli into bite-sized florets. Dice the chicken into similarly sized pieces.

4. 4

   Cook the chicken

   Heat some of the olive or vegetable oil in a skillet or wok over high heat. Once it is properly hot, add the diced chicken and stir-fry until cooked through, about 5 minutes. Take the chicken out of the pan and set it aside.

5. 5

   Cook the broccoli

   Add the broccoli florets and grated garlic to the wok and stir-fry for 3–5 minutes, until the broccoli is mostly cooked through. Return the chicken to the pan, then add the sauce and sliced red onion.

6. 6

   Finish the stir-fry

   Stir-fry everything for another minute, then serve.

What is chicken and broccoli stir-fry?

Stir-frying is a fast way to cook bite-sized ingredients in a hot pan, keeping the meal lively in texture and flavour. This is an international-style combination rather than a single traditional regional recipe.

This version pairs chicken and broccoli with dark soy, oyster sauce, rice vinegar and honey. Cooking the chicken and broccoli in turn helps each ingredient get direct contact with the hot pan before everything is coated in sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 33g protein, 28g carbs, 15g fat.

The chicken provides most of the protein, while broccoli and honey contribute carbohydrates; the oil carries much of the fat. Serve it with a moderate portion of rice and add extra vegetables if you want a more balanced plate.

Get the ingredients ready first

Chicken: cut the fillets into similarly sized pieces so they cook at roughly the same rate. Keep the pieces manageable for quick cooking.

Broccoli and aromatics: make bite-sized florets, grate the garlic and slice the onion before heating the pan. Once the stir-frying starts, there is little time to stop and chop.

Build a balanced sauce

Savoury base: dark soy and oyster sauce bring saltiness and depth. Measure them into a bowl before cooking so the sauce is ready to pour in.

Sweet and sharp notes: honey rounds out the savoury sauces, while rice vinegar adds a tangy edge. Stir the ingredients together so they combine evenly.

Use a hot pan

Chicken: let the skillet or wok heat properly before adding the oil and chicken. Stir the pieces around the pan and cook them for about 5 minutes, until cooked through; then remove them while the broccoli cooks.

Broccoli: stir-fry the florets with the garlic for 3–5 minutes, until mostly cooked through. The final minute with the sauce and chicken brings the components together.

Watch the texture and timing

Broccoli should be mostly cooked before the chicken goes back in, but it need not become soft in the pan. Bite-sized florets help it cook within the stated 3–5 minutes.

The sauce, chicken and onion need only another minute together. Keep the pan moving during this last stage so the ingredients are coated without lingering over the heat.

Serve it with

Serve the stir-fry on its own or alongside rice to make a more substantial plate. Noodles are another simple accompaniment that works well with the savoury sauce.

For a fresh contrast, add a crisp side salad or extra steamed vegetables. Serve promptly while the broccoli still has some bite.

Recipe notes & tips

• Cut the chicken into pieces of similar size for more even cooking.
• Have the sauce mixed and all the vegetables chopped before heating the pan.
• Use a pan large enough to keep the chicken and broccoli moving freely.
• Cook the chicken in batches if the pan is crowded.
• Taste the sauce before adding it and adjust the balance to suit your preference.

Variations

• Add ginger: grate a little alongside the garlic for extra warmth.
• Use tamari: swap it for the dark soy sauce if preferred.
• Add chilli: stir in sliced fresh chilli for a hotter finish.
• Try another vegetable: add sliced peppers with the broccoli.
• Serve with noodles: toss cooked noodles through the stir-fry at the end.

Common mistakes to avoid

• Cold pan: wait until the pan is properly hot before adding the oil and chicken.
• Uneven pieces: cut the chicken to a similar size so smaller pieces do not overcook while larger ones finish.
• Crowded pan: cook in batches if needed so the ingredients stir-fry rather than steam.
• Overcooked broccoli: check it after 3 minutes and continue only until mostly cooked through.
• Sauce added too early: wait until the chicken returns to the pan, then add the sauce for the final minute.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat until piping hot in a pan or microwave, adding a small splash of water if the sauce has thickened.

Frequently asked questions