This chicken and broccoli stir fry is one of those dependable dinners that earns its place in your regular rotation because it delivers real flavor without requiring complicated steps or hard to find ingredients. It comes together quickly, uses basic pantry staples, and gives you a balanced meal that feels complete without being heavy.

I like recipes that respect good technique, and this one does exactly that by browning the chicken properly, cooking the broccoli until tender but still vibrant, and finishing everything with a savory sauce that coats every piece. When dinner needs to be practical but still satisfying, and this is the kind of meal that gets it done without cutting corners.

This stir fry brings together tender slices of chicken and fresh broccoli in a well balanced soy based sauce that is savory, slightly aromatic, and just lightly sweet. The sauce thickens enough to cling to the ingredients, and creates a glossy finish.

The broccoli keeps its structure and color, and the final sprinkle of sesame seeds gives subtle texture. The result is a clean, flavorful dish, filled with protein, that feels satisfying without being complicated or overly rich.

Why I Like This Recipe

I like this recipe because it respects the ingredients. Cooking the broccoli first prevents it from overcooking while the chicken browns. Browning the chicken separately gives it color and flavor instead of letting it steam in a crowded pan.

The sauce is straightforward and balanced. It is savory with just enough sweetness to round it out. Overall, it is a practical meal that works with what most people already have in their kitchen. That is always a win.

Ingredients Needed

Chicken breast: Cut into thin strips so it cooks quickly and evenly. You can also use boneless, skinless chicken thighs sliced thin. Thighs stay juicier and are more forgiving if slightly overcooked.
Broccoli florets: Fresh broccoli works best for texture and flavor. Cut it into bite size pieces so it cooks evenly and is easy to serve. You can also use frozen broccoli, which I always have in my freezer.
Neutral cooking oil: Use a high smoke point oil such as sunflower, vegetable, or avocado oil. This allows proper browning without burning.
Soy sauce: Forms the base of the sauce and provides salt and depth. Use regular soy sauce unless you prefer a lower sodium version.
Water: Balances the soy sauce and helps create enough liquid to coat everything evenly.
Brown sugar: Adds mild sweetness to balance the saltiness. It should not make the dish sweet. It simply rounds out the flavor. You can replace it with honey.
Cornstarch: Thickens the sauce so it clings to the chicken and broccoli.
Garlic: Fresh grated garlic gives the best flavor. Garlic powder can be used if needed instead.
Fresh ginger: Adds warmth and brightness. Ground ginger can substitute in a smaller amount if fresh is not available.
Sesame oil: Adds aroma and depth to the sauce. It is strong, so a small amount is enough.
Sesame seeds: Sprinkled on top for texture and presentation.

Step by Step Instructions

Step 1: Heat part of the oil in a large skillet or wok over medium heat.
Add the broccoli florets and cook. Remove the broccoli from the pan and set it aside.

Step 2: Add the remaining oil to the same pan. Add the chicken strips in a single layer and brown them.

Step 3: In a bowl, combine soy sauce, water, brown sugar, cornstarch, sesame oil, garlic, and ginger.

Soy sauce for the chicken broccoli stir fry.

Step 4: Pour the sauce over the cooked chicken and stir to coat.
Step 5: Return the broccoli to the pan. Stir gently until everything is evenly coated and heated through.

Cooked chicken and soy sauce in the pan.

Step 6: Sprinkle with sesame seeds and serve.

Tips for the Best Stir Fry

Cut the chicken and broccoli into uniform pieces so they cook evenly.
Do not overcrowd the pan when cooking the chicken. If necessary, cook it in batches.
Keep the heat at a steady medium to medium high level. Too low and the ingredients will steam. Too high and tthey might burn.

How to Serve

Serve this dish over steamed white rice for a classic pairing. Brown rice works well if you prefer a heartier texture. It is also excellent over noodles.

For a lighter meal, serve it on its own. I do this a lot when I look for a more low carb dinner.

Make Ahead and How To Store

Cut the chicken and broccoli and mix the sauce up to 24 hours ahead, keeping each in separate airtight containers in the refrigerator.

Cooked stir fry will hold in the fridge for three days. Cool it quickly, then seal it well so the broccoli stays bright.

For longer keeping, freeze the cooled stir fry in flat, single-meal portions for up to two months. Expect the broccoli to soften slightly after thawing.

Reheat chilled or thawed portions in a skillet with a splash of water over medium heat until hot, or microwave loosely covered at half power, stirring once.

Chicken and Broccoli Stir Fry