Chicken Broccoli Stir Fry (Extra Sauce!)

Why You’ll Love This Recipe

I enjoy this recipe because it delivers restaurant-style flavor with simple ingredients and minimal effort. The chicken stays tender, the broccoli remains vibrant and fresh, and the glossy sauce coats every bite beautifully. I also appreciate how quickly everything comes together, making it a great option for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500g (1 lb) chicken breast, thinly sliced
• 1½ tsp baking soda
• 2 tbsp cornstarch
• 3 tbsp light soy sauce
• 1½ tbsp Chinese cooking wine (Shaoxing wine) or mirin
• 3 tbsp oyster sauce
• 2 tsp toasted sesame oil
• Dash of white pepper
• 2 tbsp oil (peanut, vegetable, or canola)
• ½ onion, sliced
• 2 garlic cloves, finely minced
• 400g (14 oz) broccoli florets, cut into bite-sized pieces
• 1¼ cups water
• White rice, for serving

Directions

1. I tenderize the chicken breast with baking soda if desired, then rinse and pat it dry before cooking.
2. I steam or boil the broccoli until it reaches my preferred level of tenderness. I drain it well to prevent the sauce from becoming diluted.
3. In a bowl, I mix the cornstarch and soy sauce until smooth and lump-free.
4. I add the Chinese cooking wine, oyster sauce, sesame oil, and white pepper, stirring until combined.
5. I heat the oil in a large skillet or wok over high heat.
6. I add the garlic and onion and stir-fry for about 10 seconds until fragrant.
7. I add the sliced chicken and cook for about 2 minutes, or until just cooked through.
8. I stir in the cooked broccoli.
9. I pour in the prepared sauce mixture along with the water.
10. I stir everything together and cook for 1–2 minutes until the sauce thickens, becomes glossy, and coats the chicken and broccoli.
11. I serve the stir-fry immediately over freshly cooked white rice.

Servings and Timing

• Servings: 5
• Preparation Time: 10 minutes
• Cooking Time: 6 minutes
• Total Time: 16 minutes

Variations

I sometimes add sliced bell peppers, carrots, mushrooms, or snap peas for extra vegetables and color. When I want a little heat, I stir in chili flakes or a spoonful of chili garlic sauce. I also enjoy replacing the chicken breast with boneless chicken thighs for a richer flavor. For a lower-carb meal, I serve the stir-fry over cauliflower rice instead of traditional rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce helps keep the chicken moist, making it a great option for meal prep.

To reheat, I warm the stir-fry in a skillet over medium heat until heated through. If the sauce has thickened too much, I add a small splash of water. I can also reheat individual portions in the microwave for 1–2 minutes.

FAQs

Why is baking soda used on the chicken?

I use baking soda to help tenderize chicken breast, giving it the soft texture often found in restaurant-style stir-fries.

Can I use chicken thighs instead of chicken breast?

Yes, I often use boneless, skinless chicken thighs when I want a juicier and more flavorful result.

Can I make this recipe ahead of time?

Yes, I can prepare the sauce and slice the chicken and vegetables ahead of time, making the final cooking process even faster.

What other vegetables work well in this stir-fry?

I like adding bell peppers, carrots, mushrooms, baby corn, snap peas, or bok choy depending on what I have available.

How do I keep the sauce thick and glossy?

I make sure the cornstarch is fully dissolved before cooking and allow the sauce to simmer briefly until it reaches the perfect consistency.

Conclusion

I keep this Chicken Broccoli Stir Fry in my regular meal rotation because it is fast, flavorful, and incredibly satisfying. The tender chicken, crisp broccoli, and rich savory sauce create a balanced meal that tastes just as good as takeout. Whether I make it for a quick family dinner or meal prep for the week, this recipe always delivers delicious results.

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