Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

Before I switch to major holiday baking mode, I wanted to sneak in a quick and easy weeknight meal.  There are going to be a lot of sweet treats coming your way, so I apologize in advance for the giant sugar rush.  I get very excited about the holidays and we all know how much I love cookies, cakes, brownies… the list goes on.  So get ready.

But for now let’s talk about this stir-fry.  When I was a kid, once a week we got to have either pizza or Chinese takeout for dinner.  Whenever we ordered Chinese, I always got the chicken and broccoli.  Always.  No joke – I’m a creature of habit when it comes to certain things.  So now I’m happy to be able to make something similar at home – that is way healthier for you.  A major plus.

Chicken and Broccoli Stir-Fry

I’m always on the lookout for easy dinner ideas for the work week and this dish fits the bill.  Once you get everything prepped, it comes together in a pinch.  This recipe has quickly become one of our favorites and is in regular rotation at our house.  I haven’t had Chinese takeout in quite a few years and now I have no reason to ever go back – this dish is far too easy (and tasty) to pass up!

Yield: 4 servings

Chicken and Broccoli Stir-Fry

Recipe for chicken and broccoli stir-fry. Make this classic Chinese take-out dish at home instead. Healthier and nice and easy for a weeknight meal.

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For the marinade:

  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 pound boneless skinless chicken breasts, thinly sliced

For the sauce:

  • ¾ cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons dry sherry
  • ½ teaspoon peanut oil
  • 1 teaspoon salt
  • ½ teaspoon sugar

For the veggies:

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 3 ½ to 4 cups broccoli florets
  • 3 whole carrots, peeled and sliced
  • 1 medium onion, sliced

For serving:

  • brown rice
  • sesame seeds, optional
  • additional green onions, optional


  1. To make the marinade, combine the soy sauce, olive oil, garlic and green onions in a medium bowl. Add in the chicken and toss to coat. Set aside and let marinade for about 15 minutes (or while you prep the rest of the ingredients).
  2. To make the sauce, whisk together the chicken broth, cornstarch, sherry, peanut oil, salt and sugar in a small bowl. Set aside.
  3. Place a large skillet over medium high heat. When hot, add in the 2 tablespoons olive oil. Add the chicken (along with the marinade) to the skillet. Cook for about 3 to 6 minutes (depending on how thin you sliced the chicken), stirring occasionally, until no longer pink and cooked through. Using a slotted spoon, transfer the chicken to a plate or bowl and set aside.
  4. With the skillet still over medium high heat, add in the 1 teaspoon olive oil. Next, add the broccoli, carrots and onion. Cook, stirring occasionally, for about 3 to 5 minutes, until the veggies are crisp-tender.
  5. Return the chicken to the pan. Add in the sauce and mix to combine. Cook for another 1 to 2 minutes, until the sauce has thickened slightly.
  6. To serve, spoon the chicken and broccoli mixture over rice. Top with sesame seeds and/or additional thinly sliced green onions if desired.

Adapted from Tide and Thyme.