Chicken & Broccoli Stir-Fry

Ingredients

• 2 largechicken breasts
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)white pepper
• 1 largehead of broccoli
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)diced or minced ginger
• 2 large clovesgarlic
• 15 ml (1 tablespoon)butter
• 30 ml (2 tablespoons)oyster sauce
• 30 ml (2 tablespoons)tamari (or coconut aminos or soy sauce)
• 10 ml (2 teaspoons)sesame oil

Instructions

1. 1

   Prepare the chicken

   Cut the chicken breasts into strips, then into bite-sized pieces. Season lightly with salt and white pepper.

2. 2

   Prepare the vegetables

   Cut the broccoli into half florets, leaving small florets whole. Dice the ginger and garlic, and measure the sauces; combine the sauces in a bowl if convenient.

3. 3

   Stir-fry broccoli

   Heat 15 ml (1 tablespoon) olive oil in a skillet over medium-high heat. Place the broccoli cut-side down, cover and cook for 2 minutes to steam and fry it. Uncover, turn the broccoli and cook for a further 1–2 minutes. Transfer to a plate.

4. 4

   Cook the chicken

   Add another 15 ml (1 tablespoon) olive oil to the skillet. Cook the chicken for 3 minutes on one side and 3 minutes on the other, then transfer it to a plate.

5. 5

   Finish the stir-fry

   Set the skillet over medium-high heat and add the butter, ginger and garlic. Cook for about 1 minute, until aromatic and beginning to turn golden. Return the chicken and broccoli to the pan, add the sauces and stir-fry together for about 1 minute before serving.

What is chicken and broccoli stir-fry?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly over high heat, often in a wok. Chicken and broccoli is a familiar pairing in Chinese-inspired cooking, and this Chinese-Australian-style version brings it together with oyster sauce, tamari, ginger and garlic.

The method cooks the broccoli and chicken separately before combining them. That helps each ingredient cook on its own terms, while a brief final toss coats everything in sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 29g protein, 12g carbs, 15g fat.

The chicken provides most of the protein, while the broccoli and sauces contribute carbohydrates. Olive oil, butter and sesame oil provide much of the fat. Serve it with rice, noodles or quinoa for a more substantial plate, or add extra vegetables alongside.

Prepare everything first

Chicken pieces: cut them to a similar bite-sized size so they cook at a similar pace. Keep the seasoning light; the sauces bring additional savoury flavour.

Broccoli and aromatics: cut the broccoli before heating the pan, and have the ginger, garlic and sauces ready to go. The final stages move quickly, so advance preparation makes them easier to manage.

Steam and fry the broccoli

Cut-side down: place the broccoli with its cut surfaces against the hot skillet, then cover for 2 minutes. The lid traps steam while the contact side fries.

Uncovered finish: turn the broccoli and cook for another 1–2 minutes. Take it out before it gets too soft; it will return to the skillet for a short final stir-fry.

Cook the chicken in its own batch

Room to brown: cook the chicken after removing the broccoli, and arrange the pieces in the skillet without piling them up. If the pan is crowded, the chicken may release moisture rather than brown.

Doneness cue: follow the recipe’s 3 minutes on each side, allowing for variation in piece size and pan heat. Check that the thickest pieces are cooked through before setting them aside.

Let the aromatics turn fragrant

Ginger and garlic: cook them in the butter for about 1 minute over medium-high heat. They should smell aromatic and begin to turn golden, not dark brown.

Sauce finish: return the chicken and broccoli, pour in the sauces and stir-fry for about 1 minute. This short finish brings the components together without leaving the broccoli in the pan for too long.

Choose what to serve alongside

Rice or noodles: serve the stir-fry over regular rice or noodles for a filling meal. Quinoa is another option mentioned for this dish.

Cauliflower rice: use it as an alternative if you prefer a lighter-tasting base. The stir-fry can also be served on its own.

Recipe notes & tips

• Cut the chicken and broccoli before heating the skillet so the quick cooking stages run smoothly.
• Use the lid for the first 2 minutes of broccoli cooking to help it steam as its cut side fries.
• Combine the oyster sauce and tamari before you start cooking if you want to add them together quickly.
• Keep the ginger and garlic moving in the butter and take care not to let them darken.
• Return the broccoli to the pan only for the brief final stir-fry so it keeps some texture.

Variations

• Use coconut aminos: swap them for the tamari as suggested in the ingredient list.
• Use soy sauce: substitute it for the tamari for a similar savoury sauce.
• Add a rice base: serve the stir-fry over cooked regular rice for a more filling meal.
• Choose noodles: spoon the stir-fry over noodles when you want a noodle-based serving.
• Serve with quinoa: use quinoa as another base for the chicken and broccoli.

Common mistakes to avoid

• Crowding the skillet: the chicken may steam instead of browning; cook it in batches if needed.
• Overcooking the broccoli: it continues cooking when returned to the pan, so keep the initial cooking brief.
• Burning the aromatics: ginger and garlic can darken quickly; stir them and watch for the first hint of golden colour.
• Adding the sauce too early: wait until the chicken and broccoli return to the skillet so the final stir-fry stays brief.
• Cutting uneven chicken pieces: large pieces may take longer than small ones; aim for similar bite-sized pieces.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a skillet over medium heat, stirring until hot throughout, or use a microwave-safe container and heat in short bursts, stirring between them.

Frequently asked questions