Prepare this healthy Chicken and Broccoli Stir-Fry in under 30 minutes for a quick, satisfying dinner on busy weeknights. Serve it over steamed rice or choose cauliflower rice for a lower-carb option. The sauce is savory with a touch of honey and ginger, and the recipe is easy to adapt to paleo or gluten-free diets.
This dish was inspired by a blog that focuses mostly on baking, but I was immediately drawn to this simple and wholesome stir-fry. While the original version included snow peas, I made it with just chicken and broccoli because snow peas weren’t available that day. The result was still flavorful, colorful, and ready in about 25 minutes from start to finish.
If you need a dependable weeknight meal that balances protein and vegetables and uses pantry-friendly ingredients, this stir-fry fits the bill. It cooks quickly and requires only one skillet, making cleanup easier. The brown sauce is light but bold enough to coat the chicken and broccoli, and you can adjust the seasoning to taste.
Variations and tips: to make the recipe paleo, substitute coconut aminos for soy sauce and use arrowroot powder instead of cornstarch. For a lower-carb meal, skip the honey and serve the stir-fry over cauliflower rice instead of regular rice. Keep in mind that broccoli itself contains carbohydrates, but it remains a nutritious, fiber-rich vegetable choice.
If you try this Chicken and Broccoli Stir-Fry, please leave a comment to say how it turned out and any changes you made. Feedback helps others adapt the recipe to their taste and schedule.
Chicken and Broccoli Stir-Fry
This quick, healthy stir-fry comes together fast and makes a great main course any night of the week. The sauce is light and glossy, perfect for spooning over rice or cauliflower rice.
Ingredients
- 1 cup chicken stock, divided
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 tsp honey (omit for lower-carb)
- 1/2 tsp ground ginger
- 2 tsp olive oil
- 1 lb (about 450 g) chicken breast, cut into bite-sized cubes
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head)
- 2 tsp cornstarch (use arrowroot for paleo)
Instructions
- In a bowl, whisk together 3/4 cup chicken stock, soy sauce, honey, and ground ginger. Set this sauce aside.
- Heat the olive oil in a non-stick skillet or large sauté pan over medium-high heat. Add the cubed chicken and minced garlic, stirring frequently. Cook just until the chicken loses its raw color on the outside, about 2 minutes; it does not need to be fully cooked yet.
- Pour the prepared sauce into the pan and bring it to a boil. Allow the liquid to reduce by roughly half, which concentrates the flavor and begins to glaze the chicken.
- Add the broccoli florets and continue cooking for 3–4 minutes, stirring often, until the broccoli is bright green and tender-crisp.
- Stir the remaining 1/4 cup chicken stock together with the cornstarch until smooth, then pour this slurry into the skillet. Bring the mixture to a boil and cook until the sauce thickens and becomes glossy. Serve immediately over rice or cauliflower rice to soak up the sauce.
Recipe Notes
- Make it paleo: Replace soy sauce with coconut aminos and use arrowroot powder instead of cornstarch.
- Make it lower carb: Omit the honey and serve over cauliflower rice. The broccoli itself contains carbohydrates but remains a nutritious choice.
- Substitutions: Swap chicken breast for thigh meat if you prefer juicier pieces. Add sliced bell peppers or snap peas when available for extra color and crunch.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Recipe adapted from a recipe originally shared on a home cooking blog.
This Chicken and Broccoli Stir-Fry is an adaptable weeknight favorite: fast to make, easy to modify, and hearty enough to satisfy the whole family. Try it as written the first time, then adjust the sweetness, salt, or veg mix to match your preferences.