There’s something about a sizzling skillet, a handful of fragrant ginger and garlic, and bright-green broccoli that makes weeknight dinner feel special without a ton of work. This Chicken Broccoli Stir Fry is fast, full of texture, and layered with a savory-sweet sauce. It comes together in one pan and uses simple pantry staples—soy sauce (or tamari/coconut aminos if you prefer gluten-free), a splash of chicken broth, a touch of honey, and a little cornstarch to give the sauce a glossy finish. Whether you’re feeding a family or meal-prepping for the week, this stir fry is a dependable, flavorful option.

This recipe keeps the chicken tender and juicy while letting the broccoli and mushrooms hold their own. The sauce uses a balance of salty, sweet, tangy, and umami notes thanks to the combination of soy sauce, hoisin, oyster-style sauce, rice vinegar, and honey. A rounded teaspoon of fresh ginger and 2–3 cloves of garlic give it that bright, aromatic pop that makes takeout-style stir fry so addictive. Serve it over rice or noodles, and sprinkle sesame seeds on top for a little extra crunch and visual appeal.

Why you’ll love this Chicken Broccoli Stir Fry

Fast: Ready in about 25–30 minutes from start to finish.
Simple ingredient list: Easily found in most pantries and grocery stores.
Flexible: Swap soy sauce for tamari or coconut aminos if you need a gluten-free option; olive oil can be swapped for canola or vegetable oil.
Family-friendly: Mildly sweet and savory, it’s a crowd-pleaser for kids and adults alike.

Ingredients

▢ ¼ cup low sodium soy sauce, tamari or coconut aminos may be substituted to keep GF
▢ ¼ cup chicken broth, I use reduced sodium
▢ 2 to 3 garlic cloves, finely minced
▢ 2 tablespoons honey, (honey recommended, but 2 tbsp brown sugar may be substituted)
▢ 1 tablespoon hoisin sauce
▢ 1 tablespoon oyster sauce
▢ 1 tablespoon rice vinegar
▢ 1 tablespoon cornstarch
▢ 1 rounded teaspoon freshly grated ginger, (3/4 teaspoon ground dried ginger may be substituted)
▢ 2 tablespoons oil, divided (I use olive oil; canola or vegetable oil may be substituted)
▢ 1 pound boneless chicken breast, diced into bite-sized pieces
▢ ¾ teaspoon freshly ground black pepper
▢ 1 medium white onion, sliced into 1/2-inch wide pieces (yellow onion may be substituted)
▢ 8 ounces sliced white mushrooms or sliced baby bella mushrooms
▢ 14 to 16 ounces broccoli florets, (about 5 cups)
▢ 2 teaspoons sesame seeds, optional for garnishing

Notes on ingredients and swaps

If you prefer a gluten-free version, use tamari or coconut aminos in place of the low sodium soy sauce; both keep the flavor balanced without gluten. The recipe calls for oyster sauce, which traditionally contains shellfish-derived ingredients; if you avoid that, choose a mushroom-based stir-fry sauce or an oyster-style vegetarian sauce labeled as a plant-based alternative—use the same amount (1 tablespoon). Honey gives a rounded sweetness and a glossy finish; brown sugar can be used 1:1 as a substitute. The chicken is cut into bite-sized pieces to ensure quick, even cooking and easy eating.

Equipment

Large skillet or wok
Mixing bowl and small bowl for sauce
Sharp knife and cutting board
Measuring spoons and cups

Prep ahead tips

Dice the chicken and store covered in the fridge for up to a day.
Cut vegetables and keep them in separate containers so they’re ready to toss in the pan.
Mix the sauce ahead and refrigerate; give it a quick stir before adding to the pan.

Step-by-step instructions

Follow these steps in order for the best Chicken Broccoli Stir Fry. I’ve rewritten the directions into clear, numbered steps so the flow in the skillet is easy to follow and nothing is missed.

Make the sauce: In a medium bowl, combine ¼ cup low sodium soy sauce (or tamari/coconut aminos), ¼ cup reduced-sodium chicken broth, 2–3 finely minced garlic cloves, 2 tablespoons honey (or 2 tablespoons brown sugar), 1 tablespoon hoisin sauce, 1 tablespoon oyster-style sauce (or mushroom-based alternative), 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 rounded teaspoon freshly grated ginger (or 3/4 teaspoon ground dried ginger). Whisk until the cornstarch is completely dissolved and the mixture is smooth. Set the sauce aside while you prep the rest of the ingredients.
Prep the chicken and vegetables: Pat 1 pound boneless chicken breast dry and dice it into bite-sized pieces. Slice 1 medium white onion into 1/2-inch wide pieces. Slice 8 ounces of white or baby bella mushrooms. Trim and cut 14 to 16 ounces broccoli florets into bite-sized pieces if needed. Have 2 teaspoons sesame seeds on hand for garnish, if using.
Heat the skillet and brown the chicken: Place a large skillet or wok over medium-high heat and add 1 tablespoon oil (I use olive oil). When the oil shimmers, add the diced chicken in a single layer. Sprinkle ¾ teaspoon freshly ground black pepper over the chicken. Cook the chicken, stirring only occasionally so it can develop a bit of color, until mostly cooked through, about 4–5 minutes depending on the size of the pieces. Transfer the chicken to a plate and set aside.
Sauté the aromatics and onions: Reduce the heat to medium. Add the remaining 1 tablespoon oil to the hot skillet. Add the sliced onion and sauté for 2 minutes, stirring, until it begins to soften. Add the finely minced garlic and the grated ginger and cook for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
Cook the mushrooms: Add the sliced mushrooms to the skillet. Sauté them with the aromatics for 2–3 minutes, stirring occasionally, until they release their liquid and begin to brown.
Add the broccoli and toss: Add the broccoli florets to the skillet and stir to combine with the mushrooms and onions. Cook for about 2 minutes, stirring, to begin tenderizing the broccoli while keeping it crisp.
Return the chicken to the skillet: Pour the chicken back into the skillet and stir everything together so the chicken is distributed among the vegetables.
Add the sauce and thicken: Give the reserved sauce a quick whisk and pour it evenly over the chicken and vegetables in the skillet. Stir immediately to coat everything in the sauce. Continue to cook for 1–2 minutes, stirring, until the sauce begins to thicken and becomes glossy. Make sure to scrape the bottom of the pan so none of the flavorful browned bits stick.
Finish cooking and check doneness: Cook for another 1–2 minutes, or until the chicken is cooked through with no pink inside and the broccoli is tender-crisp to your liking. The cornstarch in the sauce should create a clingy, slightly thickened coating on the chicken and vegetables.
Plate and garnish: Remove the skillet from the heat. Taste and adjust seasoning if needed—add a pinch more black pepper or a small splash of soy sauce/tamari if you want more saltiness. Serve the stir fry hot over rice or noodles and sprinkle 2 teaspoons sesame seeds over the top, if using, for a pretty finish.

Serving suggestions

This Chicken Broccoli Stir Fry pairs beautifully with steamed jasmine rice, brown rice, or your favorite noodles. For a lower-carb option, serve it over cauliflower rice. Add a side of pickled cucumbers or a simple green salad for brightness. Leftovers reheat well in a skillet over medium heat for a few minutes until warmed through; add a splash of water or chicken broth if the sauce tightens too much in the fridge.

Tips for success

Cut the chicken into uniform pieces so everything cooks evenly.
Don’t overcrowd the pan when browning the chicken—if necessary, brown in two batches to maintain a good sear.
Have the sauce whisked and ready before you start cooking. Stir-frying moves quickly once you begin.
For more color and crunch, briefly blanch broccoli in boiling water for 30–45 seconds and drain before adding to the skillet, then return to the pan to finish with the sauce.
Adjust the aromatics: use 2 garlic cloves if you prefer a milder garlic flavor, or use all 3 for a much bolder profile.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stir fry in a skillet over medium heat until warmed through, adding a splash of chicken broth or water if the sauce has thickened too much. The texture of the broccoli will soften a bit with refrigeration and reheating; if you prefer it very crisp, cook the broccoli to slightly less doneness the first time and finish reheating briefly.

Nutrition snapshot

This stir fry provides a balanced mix of protein and vegetables. Exact nutrition depends on the type of oil and specific brands used, but the dish is generally moderate in calories and high in protein with a good amount of fiber from the broccoli and mushrooms.

Final thoughts

Chicken Broccoli Stir Fry is one of those dependable weeknight dinners that feels like a treat. The sauce is glossy and perfectly balanced, coating tender chicken and crisp-tender vegetables. It’s flexible, fast, and easily customized to match your pantry or dietary preferences. Make a double batch of rice and you’ve got leftovers that taste even better the next day. Give it a try—you’ll likely find it becomes a staple rotation in your dinner lineup.

Chicken Broccoli Stir Fry

A quick, savory stir-fry with tender chicken, crisp broccoli, mushrooms and a flavorful Asian-style sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1/4 cup low-sodium soy sauce or tamari or coconut aminos for gluten-free
1/4 cup chicken broth reduced sodium recommended
2 to 3 garlic cloves finely minced
2 tablespoons honey or 2 tbsp brown sugar as substitution
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 rounded teaspoon fresh ginger grated (or 3/4 tsp ground dried ginger)
2 tablespoons oil divided (olive, canola, or vegetable)
1 pound boneless chicken breast diced into bite-sized pieces
3/4 teaspoon freshly ground black pepper
1 medium white onion sliced into 1/2-inch wide pieces (yellow onion may be substituted)
8 ounces sliced mushrooms white or baby bella
14 to 16 ounces broccoli florets about 5 cups
2 teaspoons sesame seeds optional for garnish

Equipment

large skillet (nonstick recommended)
Small Bowl
Slotted Spoon
Whisk or fork

Method

Make the sauce: In a small bowl whisk together soy sauce, chicken broth, minced garlic, honey, hoisin sauce, oyster sauce, rice vinegar, cornstarch, and grated ginger until smooth; set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the diced chicken to the hot skillet, season with the black pepper, and sauté 5–7 minutes, stirring frequently, until cooked through; remove chicken with a slotted spoon and keep warm, leaving pan juices behind.
Add the remaining 1 tablespoon oil to the skillet, then add the sliced onion, mushrooms, and broccoli; sauté 4–5 minutes, stirring often, until vegetables are becoming tender-crisp.
Pour the prepared sauce over the vegetables, bring to a simmer, and cook 3–4 minutes, stirring, until the sauce begins to thicken and coats the vegetables.
Return the cooked chicken to the skillet, toss to coat and rewarm about 1 minute; taste and adjust seasoning with salt if desired.
Serve immediately and optionally garnish with sesame seeds.