Garlic Soy Chicken and Broccoli Stir Fry Recipe

This Chicken and Broccoli Stir Fry is a fast, healthy weeknight dinner ready in under 30 minutes. Tender chicken, crisp broccoli, mushrooms, and a bright homemade sauce come together for a simple, flavorful meal the whole family will enjoy.

I make stir fries a lot because they’re bright, quick, and satisfying without a lot of fuss. This chicken and broccoli version has become a go-to weeknight dinner: the chicken stays tender, the broccoli stays crisp, and the simple sauce ties everything together. It’s easy to customize — swap in chicken thighs for richer flavor, add more veggies, or double the sauce if your family likes extra gravy for rice.

For a full ingredients list with measurements and step-by-step instructions, see the recipe card below.

Ingredients and Substitutions

These are the main components that make the stir fry work:

• Chicken breast: Lean and quick to cook. Use boneless, skinless pieces cut into bite-sized chunks. Swap thighs if you prefer juicier meat.
• Broccoli: Cut into florets for quick, even cooking. Keep it slightly crisp for the best texture.
• Mushrooms: Baby bella or cremini add savory depth and extra texture.
• Onion, garlic & fresh ginger: Aromatics that give the dish its signature flavor. Fresh ginger especially brightens the sauce.
• Stir-fry sauce: A simple blend of low-sodium soy sauce (or tamari/coconut aminos), chicken broth, a touch of honey, and cornstarch to thicken. Adjust sweetness or saltiness to taste.

Tip: For a gluten-free version, use tamari or coconut aminos and arrowroot instead of cornstarch.

How to Make Chicken and Broccoli Stir Fry

1. Whisk the sauce: Combine chicken broth, soy sauce (or alternative), honey, grated ginger, minced garlic, and cornstarch in a small bowl; set aside.
2. Sear the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces, sear without stirring for about 1 minute, then turn and cook for 4–5 minutes until golden and cooked through. Transfer to a bowl and keep warm.
3. Stir-fry the vegetables: Add the remaining tablespoon of oil to the pan, then add broccoli, sliced onion, and mushrooms. Stir-fry for about 3 minutes until crisp-tender. Reduce heat to medium-low.
4. Add the sauce: Stir the sauce to redistribute the cornstarch, pour it over the vegetables, and simmer 2–3 minutes until it thickens. If it becomes too thick, thin with a splash of water or broth.
5. Finish and serve: Return the chicken to the skillet, toss to coat and heat through (about 30 seconds). Taste and adjust seasoning. Serve over steamed rice, cauliflower rice, or noodles and garnish with sesame seeds if you like.

Serving Suggestions

This stir fry is great over jasmine or steamed rice with a sprinkle of sesame seeds. Other options:

• Cauliflower rice or quinoa for a lighter meal.
• Noodles (lo mein or rice noodles) for a takeout-style dinner at home.
• A simple side salad to add freshness and crunch.

Make Ahead And Storing Tips

• Make ahead: Chop vegetables and chicken and whisk the sauce up to a day in advance for faster assembly.
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of water to loosen the sauce and prevent drying.
• Freeze: Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

More Chicken Dinner Recipes

If you like this recipe, try other simple, family-friendly chicken dinners from the same collection for more weeknight inspiration.

If you try this recipe, please leave a star rating and a comment to let others know what worked for you. Thanks for reading!