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Home Stir fries

Chicken Broccoli Stir Fry (extra saucy!)

By:Nagi
Published:27 Jul '20Updated:1 Aug '20
187 Comments
Recipe v Video v Dozer v

This is a quick and easy recipe for a Chicken Broccoli Stir Fry that has just about the least number of ingredients you can get away with but still deliver a dish that stacks up to the best Chinese takeout! Plenty of savoury homemade stir fry sauce – because broccoli florets are a sponge for sauce plus I need extra for rice soaking. It’s essential!

Close up of saucy Chicken Broccoli Stir Fry, ready to be eaten

Chicken Broccoli Stir Fry

If you descended upon your local Asian Market armed with my Asian Market Shopping List and stocked up on the Level 1 essential sauces, you have the 3 sauces you need to make this.

How good is that!!?

And if your weekly grocery shopping is as predictable as mine, then chicken and broccoli made it into your trolley on the weekend.

Which means you’re armed and dangerous, ready to cook up this big batch Chicken Broccoli Stir Fry. Complete with extra sauce!

Overhead photo of Chicken Broccoli Stir Fry

Big batch??

I call this a “big batch” Chicken Broccoli stir fry because most of my stir fry recipes tend to be made on a smaller scale serving 2 to 4 people max, being that crowding the pan = stewed veggies which is one of the greatest sins of stir frying.

We don’t have that problem with this one because we steam the broccoli first before making the stir fry as it won’t cook in the short time it’s on the stove. So we can crowd the pan and make a big batch that easily serves 5, possibly even 6!

Also, broccoli holds up better than most vegetables with leftovers, so this is a terrific meal prep option (which I normally don’t recommend for stir fries) which is why I don’t mind having leftovers.


What you need for Chicken Broccoli Stir Fry

Here’s what you need for this minimalist stir fry!

What goes in Chicken Broccoli Stir Fry

  • Cooked broccoli – as noted above. Steamed or boiled, whichever you prefer.

  • Chicken – breast or thigh. If you’re using breast and want to add a wow factor, tenderise the chicken using this secret Chinese restaurant method for “velveting chicken”;

  • Soy sauce – use either light soy sauce or all purpose soy sauce. Do not use dark, flavour will be much too intense;

  • Chinese cooking wine OR Mirin – used by the gallon in Chinese restaurants, it’s the secret ingredient that makes stir fry sauces so good. Mirin or dry sherry are perfect substitutes, see recipe notes for non alcoholic option;

  • Oyster sauce – adds a stack of flavour and a touch of sweet. Vegetarian option: Use Vegetarian Oyster Sauce, it’s pretty good! Ayam is a good brand, sold at large everyday grocery stores. Also, here’s a homemade Vegetarian Oyster Sauce recipe by Omnivore’s Cookbook, a Chinese recipe website. I was extremely impressed with it;

  • Sesame oil (toasted) – for a lovely hint of sesame flavour;

  • Cornflour/cornstarch – to thicken the sauce and make it shiny and glossy; and

  • Garlic and onion – stir fries rarely happen without these two essential flavour bases.


How to make Chicken Broccoli Stir Fry

It comes together in about 5 minutes on the stove, so make sure you have everything chopped, next to the stove, ready to toss in. This can be made in a (large!) wok though I find it easier just to use a skillet for this particular stir fry because it makes a big batch.

How to make Chicken Broccoli Stir Fry

This recipe calls for 1 1/4 cups of water which sounds like a LOT! But extra sauce is essential here because the broccoli florets are a sponge for sauce.

Chicken Broccoli Stir Fry served over rice, ready to be eaten

Serve it over rice though if you’re pushing through a low carb phase, then try cauliflower rice instead. It really is not as bad as you think, it’s got a very neutral flavour and the tasty stir fry sauce does wonders to disguise any remnant of cauliflower flavour.

Also another good low carb option is Egg Foo Young (Chinese Omelette) which you could make then smother with this Chicken Broccoli Stir Fry instead of making the Egg Foo Young brown sauce.

And for fellow chicken and broccoli tragics, see below the recipe card for a somewhat lengthy list of various other chicken and broccoli this-and-that recipes I’ve shared. – Nagi x

PS I say “tragics”, but being that broccoli is a powerhouse veggie, we should give ourselves a pat on the back for packing so much broccoli into our diets! 💪🏼


Watch how to make it

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Close up of saucy Chicken Broccoli Stir Fry, ready to be eaten

Chicken Broccoli Stir Fry (extra sauce!)

Author: Nagi
Prep: 10 mins
Cook: 6 mins
Mains, Stir Fries
American Chinese, Asian, Chinese
4.95 from 87 votes
Servings5 - 5 people
Tap or hover to scale
Print
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.
Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Ingredients

Sauce (Note 5 for Charlie):

  • 2 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce , all purpose or light (Note 1)
  • 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
  • 3 tbsp oyster sauce (Note 3)
  • 2 tsp sesame oil
  • Dash of white pepper (sub black)

Stir Fry:

  • 2 tbsp oil , peanut, vegetable or canola
  • 1/2 onion , sliced
  • 2 garlic cloves , finely minced
  • 500g/1 lb chicken thighs or breast, thinly sliced (optional tenderise, Note 4)
  • 400g/ 14 oz broccoli florets , broken/cut into small bite size pieces (2 medium heads, ~5 cups)
  • 1 1/4 cups water

Instructions

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!

Recipe Notes:

1. Soy Sauce - ordinary all purpose or light soy sauce. Do not use dark soy sauce - flavour is too strong and sauce will be very dark. See here for more information about different soy sauces.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with dry sherry (near perfect sub). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water, AND reduce oyster sauce by 1 tablespoon.
3. Vegetarian Oyster Sauce - Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket. For example, Ayam Vegetarian Oyster Sauce. It's actually pretty good!
And here's homemade Vegetarian Oyster Sauce recipe by Omnivore's Cookbook, a Chinese recipe blog. I was extremely impressed with it.
4. Chicken - if using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - see How to tenderise chicken the Chinese way (Velveting)
5. Charlie - to make this using Charlie (the affectionate name for my All Purpose Stir Fry Sauce!), use 7 tablespoons of Charlie instead of the Sauce in this recipe. The stir fry sauce in this recipe is basically Charlie.
6. Leftovers will keep in the fridge for 3 to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
7. Nutrition per serving assuming 5 servings, excluding rice.

Nutrition Information:

Calories: 239cal (12%)Carbohydrates: 11g (4%)Protein: 25g (50%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 64mg (21%)Sodium: 1045mg (45%)Potassium: 660mg (19%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 525IU (11%)Vitamin C: 73mg (88%)Calcium: 50mg (5%)Iron: 1mg (6%)
Keywords: Chicken broccoli stir fry, quick stir fry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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187 Comments

  1. An says

    April 8, 2023 at 10:56 am

    5 stars
    I’ve made this recipe several times now and I have to say it is a win! It’s so easy and very close to the dish we get from our local takeout place. Thank you for sharing!

    Reply
  2. Bobi says

    April 5, 2023 at 1:44 pm

    5 stars
    I made this tonight using the Charlie sauce I had sitting in my fridge for the past few months. This recipe is very good! I made a mistake and misread your recipe. I thought it called for 1 1/2 cups water. So, it makes sense that it seemed a little watery. I used frozen broccoli florets so the dish came together quickly. I noticed this recipe didn’t call for any sugar in the sauce and your Charlie sauce does. I think I’m going to reduce the sugar in the Charlie sauce a little when I remake it this week. But that’s just my taste. Thank you for posting this. It’s going on the Keeper Board!

    Reply
  3. Karen says

    March 21, 2023 at 7:20 pm

    5 stars
    Another winner Nagi. 😋

    Reply
  4. Gordon says

    January 4, 2023 at 7:15 pm

    5 stars
    Another hit! I added some quartered mushrooms into the mix, with a few roasted cashews. Didn’t want to change the flavour profile too much.
    Absolutely loved by everyone, simple sauce and so quick to make. Thanks Navi

    Reply
  5. Adam says

    October 26, 2022 at 8:43 pm

    5 stars
    Just cooked this tonight for me and my better half. She and I loved it, the smells reminded us of some of the better take away we have ordered. Try it, you won’t be disappointed!

    Reply
  6. Carole says

    September 4, 2022 at 4:50 am

    Made this tonight replaced broccoli with beansprouts delishes when can I purchase your book I’m from Scotland

    Reply
  7. Vic says

    August 24, 2022 at 7:58 pm

    4 stars
    Really good but recommend a low salt soy. Regular soy or light are just too salty. Will use tamari soy next time.

    Reply
  8. Elizabeth vassallo says

    August 24, 2022 at 5:57 pm

    5 stars
    Omg this was amazing. I shouldn’t be surprised as all your dishes are awesome. My kids loved it. Tasted just like Chinese takeout. I velveteen the chicken and it was so worth it and sauce was fabulous

    Reply
  9. Chloe B says

    August 24, 2022 at 2:36 am

    5 stars
    Seriously yummy! Thanks so much

    Reply
  10. Raquel says

    August 23, 2022 at 9:06 pm

    5 stars
    Cooked this tonight.. family commented “smells and tastes like Chin’s” (our local and loved Asian takeaway) What’s the secret ingredient they said …. My Response…. NAGI !! 🤣😍

    Reply
  11. David says

    July 30, 2022 at 4:18 pm

    5 stars
    Every recipe of yours I’ve tried has been fantastic. My kind of food. And you’re an Aussie! Thank you.

    Reply
    • Emese says

      October 23, 2022 at 6:06 am

      5 stars
      Dear Nagi!
      I’m glad I found it
      Thank you for the great recipe.
      I will often make it with a variety of vegetables.

      Reply
  12. Terina Whiteley says

    July 20, 2022 at 8:11 am

    5 stars
    What a cracker of a dish!
    Made it with long life noodles as we didn’t feel like rice. Also finely chopped the broccoli stalks and popped them in too. It’s all about that sauce – mmmmmm

    Reply
  13. Terina Whiteley says

    July 20, 2022 at 8:11 am

    5 stars
    What a cracker of a dish!
    Made it with long life noodles as we didn’t feel like rice. It’s all about that sauce – mmmmmm

    Reply
  14. Miloš says

    July 15, 2022 at 3:26 am

    5 stars
    What a tasty recipe! Very easy to cook and definitely worth a try!

    Reply
  15. Bec Collins says

    June 28, 2022 at 7:08 pm

    5 stars
    Such a wonderful dish to make!! Super tasty and easy!! Thank you

    Reply
  16. Lesley says

    June 23, 2022 at 4:04 am

    5 stars
    This was delicious! Thank you!

    Reply
  17. Irene says

    June 17, 2022 at 2:05 pm

    5 stars
    Sorry, forgot to rate.

    Reply
  18. Irene says

    June 17, 2022 at 2:04 pm

    Nagi,
    I live with an ex-chef who has a rather intense dislike for broccoli until I made this. He’ll eat this and other meals with broccoli (all your recipes) without complaint. You are a magician in the kitchen. I can’t thank you enough for all the wonderful recipes and such a well designed website. You’ve turned me from an ordinary cook to one well above average. I cook at least 5-6 of your recipes a week. They’re all sensational!

    Reply
  19. Tamara A says

    June 16, 2022 at 12:22 pm

    5 stars
    OMG so delicious. Thank you! I added some ginger and honey to the sauce as well. Can’t wait to make this again.

    Reply
  20. One happy mumma says

    June 14, 2022 at 7:10 pm

    5 stars
    Simply incredible, easy and quick to make! I also added snow peas and carrot- bloody amazing!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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