Chicken and Broccoli Stir Fry (Quick & Classic)

This Chicken and Broccoli Stir-Fry is a fast, flavorful weeknight dinner. Juicy chicken thighs are lightly crisped with cornstarch, then tossed with tender-crisp broccoli in a savory sauce of soy, oyster sauce, ginger, garlic, and a touch of brown sugar. Serve hot over rice for a satisfying meal in under 40 minutes.

⏱️ At a Glance

• Prep: 15 minutes
• Cook: 20 minutes
• Total: 35 minutes
• Servings: 4

Ingredients

• 2 tsp canola oil
• 1 lb boneless, skinless chicken thighs, cut into ¾-inch pieces
• Cornstarch, 3 Tbsp (divided)
• ¾ cup thinly sliced onion
• 2 tsp fresh ginger, minced
• 4 garlic cloves, thinly sliced
• 5 cups broccoli florets
• ¾ cup water
• ¼ cup soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp light brown sugar
• ¼ tsp crushed red pepper flakes (to taste)
• ¼ tsp freshly ground black pepper

Directions

1. Crisp the chicken: Heat oil in a large skillet over medium-high. Toss chicken with 1 Tbsp cornstarch, add to skillet in a single layer, and cook until crisp and cooked through (about 6 minutes).
2. Build aromatics: Add onion; cook 1 minute. Add ginger and garlic; cook until fragrant, about 1 minute. Transfer chicken mixture to a plate.
3. Stir-fry broccoli: Add broccoli to the empty skillet; cook until bright green and heated through, 2–3 minutes.
4. Make the sauce: Whisk water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining 2 Tbsp cornstarch until smooth.
5. Combine: Return chicken to the skillet, add sauce, and cook, stirring constantly, until glossy and thickened, about 2 minutes.
6. Serve immediately.

Tips & Variations

• Best texture: Let the chicken sit undisturbed briefly when first added to build a crust.
• Heat it up: Add more red pepper flakes or a drizzle of chili oil.
• Veg swaps: Snow peas, bell peppers, or mushrooms work well.
• Storage: Best eaten fresh; leftovers keep up to 1 day (broccoli softens).

Nutrition (per serving)

343 calories • 34g protein • 29g carbs • 12g fat

Want this adapted for gluten-free, meal prep, or chicken breast instead of thighs?

Chicken and Broccoli Stir-Fry

This chicken and broccoli stir-fry is a fast, satisfying dinner made with tender chicken thighs, crisp broccoli, and a savory soy-ginger garlic sauce lightly sweetened with brown sugar. Serve over rice for a complete meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Asian-Inspired, Dinner, Lunch, Main Course, Meal Prep, Stir-Fry

Cuisine: American-Chinese, Asian, Chinese, Fusion

Ingredients Method

Ingredients

  

• 2 teaspoons canola oil
• 1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
• 3 tablespoons cornstarch divided
• ¾ cup thinly sliced onion
• 2 teaspoons minced fresh ginger
• 4 cloves garlic thinly sliced
• 5 cups broccoli florets
• ¾ cup water
• ¼ cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon light brown sugar
• ¼ teaspoon crushed red pepper flakes optional
• ¼ teaspoon freshly ground black pepper

Method

 

1. Heat oil in a large skillet over medium-high heat until shimmering.
2. Toss chicken with 1 tablespoon cornstarch until evenly coated.
3. Add chicken to skillet in a single layer and cook until crisp and cooked through, about 6 minutes.
4. Add onion and cook until translucent, about 1 minute. Add ginger and garlic and cook until fragrant.
5. Transfer chicken mixture to a plate and set aside.
6. Add broccoli to the skillet and cook until bright green and tender-crisp, 2 to 3 minutes.
7. Whisk water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining cornstarch.
8. Return chicken to skillet, add sauce, and cook until thickened and glossy, about 2 minutes.
9. Serve immediately over rice, if desired.