Easy Asian-Style Chicken & Broccoli Stir-Fry Recipe

I’m convinced that stir-fry is the superhero of weeknight dinners, swooping in to save us from another sad desk lunch reheated in desperation. This chicken and broccoli version takes less time than scrolling through takeout apps, costs a fraction of delivery fees, and somehow tastes better than whatever you’d order anyway. Want to know why this particular recipe might just become your new default dinner solution?

Why You’ll Love this Easy Asian-Style Chicken & Broccoli Stir-Fry

This chicken and broccoli stir-fry hits all the right notes when you’re craving takeout but want something healthier, faster, and way more budget-friendly.

I’m talking tender chicken pieces, crisp-bright broccoli, and a glossy sauce that coats everything perfectly.

What makes this recipe special? It comes together in under 20 minutes, uses ingredients you probably have on hand, and won’t leave you feeling sluggish afterward.

The flavors are clean and balanced, not drowning in sticky-sweet sauce like some restaurant versions.

Plus, you control the sodium and skip the mystery ingredients.

What Ingredients are in Easy Asian-Style Chicken & Broccoli Stir-Fry?

This stir-fry keeps things beautifully simple with a short list of pantry staples and fresh ingredients. You’re looking at basic proteins and vegetables, plus a handful of Asian pantry essentials that transform everything into something restaurant-worthy.

The beauty of this ingredient list? Most of these items are probably already hanging out in your kitchen right now. And if you’re missing one or two things, they’re all easy to find at any regular grocery store.

Ingredients:

• 1 lb boneless chicken breast, cut into pieces
• 2 cups broccoli florets
• 1/3 cup soy sauce
• 1/2 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated

Ingredient Notes and Substitutions****

The chicken breast works perfectly here, but chicken thighs are totally fair game if that’s what you prefer. Thighs stay a bit more tender and forgiving if you accidentally overcook them, though they do take a minute longer to cook through.

For the broccoli, fresh florets give you the best texture, but frozen works in a pinch. Just make sure to thaw and drain them well first, unless you want a watery stir-fry situation.

That neutral oil can be vegetable oil, canola oil, or whatever cooking oil you normally reach for. The sesame oil, though? Don’t skip it or substitute it. That’s where a lot of the authentic flavor comes from, and a little goes a long way.

If you don’t have fresh garlic and ginger on hand, the pre-minced versions from jars work fine. Fresh definitely tastes better, but we’re going for easy here, and sometimes easy wins.

How to Make this Easy Asian-Style Chicken & Broccoli Stir-Fry

This stir-fry comes together faster than you think, so don’t start cooking until you’ve got everything prepped and ready to go. Trust me on this one – once that pan gets hot, things move quickly, and you don’t want to be frantically mincing garlic while your chicken turns into hockey pucks.

Get Your Sauce Ready First

Start by whisking together your 1/3 cup soy sauce, 1/2 cup chicken broth, and 2 tablespoons cornstarch in a small bowl. The cornstarch might clump up at first, but keep whisking until it’s smooth. This sauce base is going to be your flavor foundation, so make sure those cornstarch lumps are completely gone. Nobody wants grainy sauce coating their beautiful stir-fry.

Cook the Chicken

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. When the oil shimmers, add your 1 pound of chicken pieces.

Here’s the thing about cooking chicken for stir-fry – resist the urge to move it around constantly. Let those pieces sit and develop some nice browning on one side, then flip them. You’re looking for golden edges and no pink centers, which usually takes about 5-6 minutes total.

Once the chicken is cooked through, transfer it to a plate and set it aside. Don’t worry if it looks a little plain right now – the magic happens later when everything gets tossed together.

Steam the Broccoli

While the chicken rests, steam your 2 cups of broccoli florets. You can use a steamer basket, microwave them with a splash of water, or even blanch them quickly in boiling water.

The goal is tender-crisp broccoli that still has some bite to it, which usually takes about 3-4 minutes. Mushy broccoli is the enemy of good stir-fry, so keep an eye on timing here.

Bring Everything Together

Add 2 tablespoons sesame oil to the same pan you used for the chicken. Toss in your 3 cloves minced garlic and 1 teaspoon grated ginger, and stir them around for maybe 30 seconds until they smell amazing.

Don’t let them burn – burnt garlic tastes bitter and will ruin the whole dish.

Pour in your prepared sauce mixture and let it bubble up and thicken, stirring constantly. This happens fast, maybe a minute or two.

Once the sauce has thickened enough to coat the back of a spoon, add the cooked chicken and steamed broccoli back to the pan. Toss everything together until the chicken and broccoli are completely coated in that glossy, flavorful sauce.

The whole cooking process from start to finish takes maybe 15 minutes, which is why having everything prepped beforehand makes such a difference. When it’s all combined and heated through, you’re ready to serve.

Easy Asian-Style Chicken & Broccoli Stir-Fry Substitutions and Variations

One of the best things about this stir-fry is how flexible it can be when you’re staring into your fridge wondering what to do with random ingredients.

I swap chicken thighs for breasts when I want extra flavor, or toss in leftover rotisserie chicken during the last minute.

Can’t find broccoli? Bell peppers, snap peas, or carrots work perfectly.

I’ll even throw in whatever’s getting sad in my crisper drawer.

For sauce variations, I add sriracha for heat or a splash of rice vinegar for tang.

Coconut aminos replace soy sauce beautifully for gluten-free needs.

What to Serve with Easy Asian-Style Chicken & Broccoli Stir-Fry

Several fantastic side dishes can transform your stir-fry from a simple weeknight dinner into something that feels more complete and satisfying.

I always reach for fluffy jasmine rice first – it’s practically mandatory, soaking up all that savory sauce like a delicious sponge.

Fried rice works beautifully too, especially if you’re feeling ambitious.

Brown rice adds a nutty flavor that complements the sesame notes perfectly.

Beyond rice, I love adding crispy wontons or egg rolls for extra crunch.

Simple steamed dumplings make it feel like takeout night, minus the delivery fees and my pajama embarrassment.

Final Thoughts

After countless nights of ordering expensive takeout and wondering why my homemade stir-fries never quite hit the mark, I can confidently say that mastering this recipe feels like revealing a superpower.

The beauty lies in its simplicity. No fancy techniques, no exotic ingredients that cost more than my monthly coffee budget. Just honest flavors working together.

I love how forgiving this dish is. Overcook the broccoli slightly? Still delicious. Add extra garlic because you’re basically a vampire hunter? Even better.

The sesame oil ties everything together like culinary magic. This recipe proves that restaurant-quality meals don’t require restaurant-level stress.

Recipe Card

Introduction: Skip the takeout and create this savory, protein-packed stir-fry at home in under 30 minutes! Tender chicken breast meets crisp broccoli in a rich soy-based sauce that’s both satisfying and surprisingly simple to master.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Serves: 4

Ingredients:

• 1 lb boneless chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 tbsp neutral oil (vegetable or canola)

For the Sauce:

• 1/3 cup soy sauce
• 1/2 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated

Instructions:

1. Heat neutral oil in a large skillet or wok over medium-high heat.
2. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
3. Steam broccoli florets until tender-crisp, about 4-5 minutes.
4. In a small bowl, whisk together soy sauce, chicken broth, cornstarch, sesame oil, minced garlic, and grated ginger until smooth.
5. Return chicken to the skillet and add steamed broccoli.
6. Pour sauce over chicken and broccoli, stirring constantly until sauce thickens, about 2-3 minutes.
7. Serve immediately over rice and garnish with sesame seeds.

Notes:

• For extra tender chicken, marinate pieces in 1 tablespoon soy sauce for 15 minutes before cooking
• Substitute frozen broccoli if fresh isn’t available – just thaw and pat dry before adding
• Double the sauce recipe if you prefer extra saucy stir-fries
• Add red pepper flakes or sriracha for heat
• Recipe can be prepped ahead by cutting chicken and mixing sauce; store separately in refrigerator for up to 24 hours
• Leftovers keep in refrigerator for 3 days and reheat well in microwave or skillet

Nutritional Information:

Frequently Asked Questions

How Long Does Leftover Chicken and Broccoli Stir-Fry Stay Fresh?

I’ll tell you that leftover chicken and broccoli stir-fry stays fresh for three to four days when stored properly in your refrigerator in an airtight container.

Can I Freeze This Chicken and Broccoli Stir-Fry for Meal Prep?

I recommend freezing this stir-fry in portions for up to three months. You’ll want to slightly undercook the broccoli since it’ll soften when reheated. Thaw overnight and reheat gently.

What’s the Best Way to Reheat Leftover Stir-Fry Without Overcooking?

I’d reheat your leftover stir-fry in a skillet over medium heat for 2-3 minutes, stirring frequently. Don’t use the microwave since it’ll make the chicken rubbery and broccoli mushy.

How Do I Prevent the Broccoli From Getting Mushy in Stir-Fry?

I blanch broccoli briefly in boiling water, then shock it in ice water before adding to the stir-fry. This preserves its crisp texture and bright color while ensuring it doesn’t overcook.

Can I Double This Recipe for a Larger Family Dinner?

I’d definitely double this recipe for a larger family dinner. You’ll just need to cook the chicken in batches to avoid overcrowding your pan, which guarantees proper browning.