Nothing feels perfect for a quick weeknight dinner the way a homemade bowl of rice topped with stir fry does! This chicken broccoli stir fry just happens to take under 30 minutes to make and comes complete with extra sauce. The thing I get asked the most whenever I share a recipe that has a sauce is ‘can I double the sauce ingredients if I want more?’ So this time, I took the liberty of making you extra sauce from the get-go so that your bowl of stir fry and rice is extra cozy and extra delicious! It should come as no surprise that stir fry dinners are a weekly occurrence around here. By midweek, I’m a little tired from cooking and recipe testing, so I save the stir-fries and make them around Wednesday or Thursday. Chicken and broccoli also happen to be staple ingredients around here. There’s rarely a time when we don’t have both on hand. And pretty much everything else in this recipe is a pantry staple.
Ingredients you need to make chicken broccoli stir fry:
Boneless Chicken: you can use chicken breasts, tenders, or even thighs for this recipe. Just be sure to make then slices.Baking soda: baking soda acts as a natural tenderizer in this recipe. It is my secret ingredient for take-out fake-out recipes as it gives the chicken a tender texture even if you marinate it for just a few minutes!Seasonings: we’re using red pepper flakes and white pepper for this recipeCornstarch: cornstarch is used in two different ways for this recipe. The first is to coat the chicken so that when we cook it in oil, it seals the juices in. The other reason is to help thicken the stir fry sauce.Broccoli florets: I use fresh broccoli florets from the grocery store, but you can also use frozen broccoli here. Just be sure to steam the broccoli lightly before adding it to the recipe. You want it to remain crisp but not raw. I usually steam them in the microwave, but if you don’t have one or don’t want to steam it in the microwave, you can also do so in a steamer basket.Onions + Garlic: onions and garlic are the aromatics for this recipe. They lend tons of flavor to the overall stir fry.Low sodium soy sauce: the soy sauce is the base for the sauce. Make sure you do not use regular soy sauce as it would be way too salty when combined with chicken stock.Seasoning sauce: seasoning sauce is used to add additional umami to the recipe. It is sometimes sold as golden mountain sauce, and other times, it’s called ‘seasoning sauce.’ Most grocery stores now carry this in the Asian food section. If you cannot find it in stores, it is available online.Chicken Stock: chicken stock and soy sauce are the two liquids we use to make the sauceToasted sesame oil: the toasted sesame oil adds a sweet, nutty flavor to the sauce
How to make chicken broccoli stir fry:
Can I use other veggies in addition to the broccoli?
Yes, mushrooms would be delicious in addition to the broccoli. I would sauté them with the onions before adding the garlic. You could even add a can of drained and rinsed water chestnuts if you like a little crunch! Rinsed and drained baby corn would also work well for this recipe. Snap peas are another great idea!
How long does leftover stir fry last?
Okay so, leftover stir fry actually tastes better the next day because all of the flavors have a chance of mingling and mixing. So this recipe is ideal to make ahead or meal prep for weekly lunches or dinners. If you batch cook on the weekends, this recipe is ideal to throw together on Sundays for the week!
Other take out dishes to try at home:
15 minute fried rice20-minute chicken teriyakiGarlic NoodlesBeef and Broccoli Ramen Stir FrySweet and Tangy Thai cucumber saladWeeknight Dan Dan NoodlesThai Cashew ChickenSticky Mongolian Beef Meatballs
Chicken thighs or chicken tenders can also be used for this recipe.If you don’t want to steam the broccoli in a microwave, you could also use a steamer basket and steam the broccoli stovetop!
