Oh yes 😌 chicken and broccoli stir-fry—fast, flavorful, and totally customizable. Here’s a classic, restaurant-style version:
🥦🍗 Chicken & Broccoli Stir-Fry
Ingredients (2–3 servings)
Protein & Veggies
- 1 lb chicken breast or thighs, thinly sliced
- 3 cups broccoli florets
- 1 carrot, thinly sliced (optional)
- 1 bell pepper, sliced (optional)
- 2–3 cloves garlic, minced
- 1-inch ginger, grated or minced (optional)
Sauce
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- ½ tsp sugar (optional)
- Black pepper, to taste
Other
- 1–2 tbsp vegetable oil for stir-frying
- Cooked rice or noodles for serving
Instructions
- Prep everything
Slice chicken thinly. Chop broccoli and other veggies. Whisk sauce ingredients in a small bowl. - Cook chicken
Heat oil in a wok or large pan over medium-high heat. Stir-fry chicken until browned and almost cooked through (~4–5 min). Remove and set aside. - Cook vegetables
Add a bit more oil if needed. Stir-fry broccoli, carrots, and bell peppers 3–4 min until bright and slightly tender. Add garlic and ginger; cook 30 sec. - Combine
Return chicken to the pan. Pour in sauce and cornstarch mixture. Stir quickly until sauce thickens and coats everything (~1–2 min). - Serve
Serve hot over rice or noodles. Optional: sprinkle sesame seeds or sliced green onions on top.
Pro Tips
- High heat = crisp-tender veggies
- Cut chicken thin and uniform for even cooking
- For extra flavor, marinate chicken 15–30 min in 1 tbsp soy sauce + 1 tsp cornstarch
- Swap or add veggies: snap peas, mushrooms, zucchini, or baby corn
If you want, I can give a keto-friendly version, ginger-garlic honey glaze, or a one-pan freezer meal prep version 😏.
Do you want me to do one of those twists?
