This quick and easy Chicken and Broccoli Stir Fry recipe is ready in less than 40 minutes and includes an amazing sauce! Toss in your favorite fresh veggies to customize this simple recipe to your heartโs delight!

Simple stir fry recipes and meals in skillets are where I go to thrive. In fact, the majority of the food I make on a regular basis is tossed into one big skillet with some form of swanky homemade sauce because I cannot be bothered to break a good habit.
That is precisely what weโre here for today. This magical healthy chicken stir fry with broccoli comes together lightning fast, and is packed with protein, fiber, vitamins, and flavor for a delicious healthy dinner.
There are plenty of ways you can customize this meal to fit your palate and dietary needs!
If you enjoy quick and easy meals like this, also try my 30-Minute Vegetable and Ground Beef Skillet and my Thai Ground Turkey and Cabbage Bowls. These are two of my personal favorite healthy dinner recipes that I put on constant rotation.
Letโs discuss the simple ingredients for chicken and broccoli stir fry. I love that the whole ingredients list can be found at any grocery store.
Chicken Broccoli Stir Fry Ingredients:
Boneless Skinless Chicken Breasts: The main ingredient in a chicken stir fry recipe, we need boneless chicken breasts. Boneless chicken thighs work great too!
In fact, boneless skinless thighs are often my preference when Iโm going for tender chicken because they tend to stay juicy during the cooking process.
Broccoli: Our best supporting actor in this easy stir fry recipe. We need a large crown of broccoli to add snappy spunk and vitamins to the meal. Feel free to adjust the amount of broccoli as desired.
If your head of broccoli comes with broccoli stems, you can finely chop the broccoli stems and add them in too.
I recommend using fresh broccoli over frozen broccoli if possible because the texture turns out crispier.
Bell Pepper: While the bell pepper is optional, I like it because it adds a slightly sweet flavor for an added nuance. You can use any color of bell pepper you like, omit it, or substitute it for a different vegetable.
Onion and Garlic: The combination of onion and garlic is golden in any stir fry recipe. Adjust the amount to your personal taste.
Avocado Oil: In order to stir fry vegetables and chicken, we need a quality cooking oil. I like using avocado oil because it has a neutral flavor and a high smoke point.
I also prefer it over seed oils like vegetable oil or canola oil because it has omega 3 fatty acids rather than being high in omega 6s.
I don’t recommend using olive oil because it burns when cooking above medium heat.
Stir Fry Sauce Ingredients:
Coconut Aminos: Taking the place of soy sauce, coconut aminos is nectar from coconuts, which has a naturally sweet and umami flavor. Coconut aminos can be found in the same aisle as the soy sauce.
Chicken Broth: We need a little additional liquid to make the sauce, but using too much coconut aminos can make the sauce taste too sweet. For this reason, broth (or water) is a great addition.
Rice Vinegar: Bringing the sour to this sweet and sour sauce, rice vinegar adds tangy flavor to the stir-fry sauce.
Sesame Oil: Classic stir fries come with that unmistakable sesame flavor due to sesame oil. If you love the flavor of sesame oil, feel free to add more.
Fresh Ginger: While ginger isnโt mandatory in a stir fry sauce, I love the unique flavor it adds. Bringing bright flavor with a touch of heat, ginger adds amazing flavor to everything it touches.
All-Purpose Flour, Corn Starch, Gluten-Free All-Purpose Flour, or Tapioca Flour: For thick sauce, we must add some form of thickening agent. I use gluten-free all-purpose flour or tapioca flour, but cornstarch or regular all purpose flour work too.
Sriracha (optional): A little sriracha adds a spicy kick, which I love in stir fry recipes. If you prefer mild food, skip it!ย
This combination of ingredients makes a sweet and savory sauce, ideal for any good stir fry!
Recipe Adaptations:
- Replace the coconut aminos with โ cup low-sodium soy sauce + 2 tablespoons of brown sugar or pure maple syrup. If you omit this change, leave out the sea salt and add salt to your personal taste at the end of cooking.
- Add your favorite fresh vegetables. Bok choy, carrots, zucchini, more bell peppers, green beans, snow peas, and cauliflower are all good options.
- Love water chestnuts? Add one drained can of water chestnuts for some incredibly unique texture.
- Use steak or pork cut into thin strips instead of chicken if youโd prefer.
- Now that we have the basic ingredients covered, letโs whip up this quick and easy stir fry recipe!
- If you have hoisin sauce or oyster sauce on hand, you can add 2 tablespoons of one or both to the sauce.
- For juicy chicken, use chicken thighs instead of breasts.
- Use red wine vinegar or apple cider vinegar in place of rice vinegar.
- For extra heat, add red pepper flakes.
If you’re a fish sauce lover, feel free to add a couple of teaspoons for extra umami flavor.
How to Make Chicken and Broccoli Stir Fry:
Add all of the ingredients for the stir fry sauce to a small blender, such as a Magic Bullet, and blend until well-combined. If you donโt own a small blender, use a small bowl and whisk the ingredients well. Set aside until ready to use.ย
Heat the avocado oil in a large nonstick skillet or a wok over high heat. Add the onion and sautรฉ, stirring often, until it begins turning golden-brown around the edges.
Add the chopped chicken and minced garlic and stir well. Cook, stirring occasionally, until chicken has browned but is not quite cooked through. If at any point the ingredients appear to be cooking too quickly, reduce the stove top to medium heat.
Transfer the chopped broccoli florets and bell pepper to the skillet, followed by the stir-fry sauce.
Stir well and cook, stirring occasionally, until the sauce has thickened and the broccoli has reached your preferred level of doneness. Taste the stir fry for flavor and add sea salt and black pepper to your personal taste.
Serve this healthy chicken and broccoli stir fry with steamed brown rice, white rice, or cauliflower rice with a sprinkle of sesame seeds and chopped green onions.
If you love cilantro, add some chopped cilantro or Thai basil on top just before serving.
Store leftover stir fry in an airtight container in the refrigerator for up to 5 days.
And thatโs it! Have dinner ready and on the table in less than 40 minutes!
This household staple is bound to please the whole family and is so versatile. Rather than getting takeout from your favorite Chinese restaurant, whip up this easy dinner in no time!
A great option for meal prep, this nourishing dinner recipe is a great way of preparing for busy weeknights ahead of time. Not only is it an easy recipe to prepare in bulk, but it also comes together very quickly. Cook once, eat multiple times!
If youโre looking for more stir fry recipes, also try out these favorites!
More Stir Fry Recipes:
- Sesame Ginger Cashew Chicken ย
- 30-Minute Sesame Ginger Garlic Broccoli Beef Stir Fryย ย
- Salmon Stir Fry with Vegetables ย
- Orange Ginger Shrimp Stir Fry ย
- 30-Minute Teriyaki Chicken Stir Fry ย
Enjoy this chicken and broccoli recipe the next time you’re craving Chinese takeout!
Chicken and Broccoli Stir Fry
Equipment
Ingredients
Chicken Broccoli Stir Fry
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion sliced
- 1 to 1.5 pounds boneless skinless chicken breasts chopped into bite-sized pieces
- 4 large cloves garlic minced
- 1 large crown broccoli chopped into florets
- 1 small red bell pepper diced
- Sesame seeds for serving
- Cilantro for serving
Stir Fry Sauce:
- ยฝ cup coconut aminos *
- ยผ cup chicken broth
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp tapioca flour or GF all-purpose flour**
- 2 inch nub ginger peeled
- ยฝ tsp sea salt to taste
- 1 Tbsp sriracha optional
Instructions
- Add all of the ingredients for the stir fry sauce to a small blender, such as a Magic Bullet, and blend until well-combined. If you donโt own a small blender, use a small bowl and whisk the ingredients well. Set aside until ready to use.
- Heat the avocado oil in a large nonstick skillet or a wok over high heat. Add the onion and sautรฉ, stirring often, until it begins turning golden-brown around the edges.
- Add the chopped chicken and minced garlic and stir well. Cook, stirring occasionally, until chicken has browned but is not quite cooked through. If at any point the ingredients appear to be cooking too quickly, reduce the stove top to medium heat.
- Transfer the chopped broccoli florets and bell pepper to the skillet, followed by the stir-fry sauce. Stir well and cook, stirring occasionally, until the sauce has thickened and the broccoli has reached your preferred level of doneness. Taste the stir fry for flavor and add sea salt and black pepper to your personal taste.
- Serve chicken and broccoli stir fry with steamed brown rice, white rice, or cauliflower rice with a sprinkle of sesame seeds and chopped green onions. If you love cilantro, add some chopped cilantro or Thai basil on top just before serving.
Notes
Nutrition
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Okay, definitely the best chicken stir fry I’ve ever made. It’s so simple too!
Wahoo! Great success! I’m happy you think so, Tracy!