Better-Than-Takeout Chicken & Broccoli Stir Fry

Ever have one of those nights where you’re staring into the fridge, the family is getting hungry, and takeout menus are calling your name? We’ve all been there. But what if I told you that in the time it takes for delivery to arrive, you could whip up a sizzling, savory, and downright delicious Chicken & Broccoli Stir Fry that beats any cardboard container? Seriously. This is the kind of no-fuss, one-pan recipe that turns a hectic Tuesday into something you actually look forward to. Let’s get that skillet hot.

Why You’ll Love This

This recipe is my personal weeknight hero for more reasons than I can count. It’s faster than waiting for delivery, it’s healthier because you control the ingredients, and it’s a fantastic way to get a wholesome dinner on the table without a mountain of dishes. The sauce is the real star—it’s that perfect blend of savory, slightly sweet, and garlicky that coats every single piece of chicken and broccoli. And the best part? It’s so incredibly forgiving. No fancy techniques required, just good, honest cooking that delivers big, big flavor.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay extra juicy, but breasts work great, too.
• 1 lb broccoli florets, fresh or frozen: Fresh gives a nice crispness, but frozen is a lifesaver.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 tbsp fresh ginger, grated: Adds a little zing and warmth.
• ⅓ cup low-sodium soy sauce: The salty, umami base of our sauce.
• 2 tbsp hoisin sauce: For a touch of sweetness and depth.
• 1 tbsp rice vinegar: A little acid to balance the richness.
• 2 tsp sesame oil: That nutty, toasty flavor that makes it taste like the real deal.
• 2 tbsp light brown sugar: Just enough to caramelize and create a glossy sauce.
• ½ cup chicken broth: Thins the sauce perfectly and adds more flavor.
• 1 tbsp cornstarch: Our secret for a sauce that clings instead of pools.
• 2 tbsp neutral oil (like avocado or canola), divided: For cooking without overpowering.
• Toasted sesame seeds and sliced green onions: For that gorgeous, fresh finish.

Let’s Get Cooking Step by Step

1. First, let’s make our life easier. Whisk together the sauce ingredients: soy sauce, hoisin, rice vinegar, sesame oil, brown sugar, chicken broth, and cornstarch in a medium bowl or measuring cup. Do this now so it’s ready to go—stir-frying is fast! Set it aside.
2. Pat your chicken pieces dry with a paper towel (this helps them get a nice sear instead of steaming). Season them generously with a little black pepper.
3. Heat 1 tablespoon of your neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You might need to do this in two batches to avoid crowding the pan. Cook for about 6-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful golden-brown color. Transfer the cooked chicken to a clean plate.
4. Add the remaining 1 tablespoon of oil to the same skillet. Toss in the broccoli florets and stir-fry for about 4-5 minutes if using fresh, or 5-6 minutes if using frozen (no need to thaw first!). You want the broccoli bright green and tender-crisp. Add the garlic and ginger and cook for just 30 more seconds until wonderfully fragrant.
5. Return the cooked chicken to the skillet with the broccoli. Give your prepared sauce another quick whisk (the cornstarch may have settled) and pour it over everything in the pan.
6. Bring the sauce to a simmer, stirring constantly. It will start to thicken up almost immediately—within a minute or two. Once it’s glossy and coats the back of a spoon, you’re done! Take it off the heat.
7. Serve immediately over steamed rice or noodles, and don’t forget the garnish! A sprinkle of toasted sesame seeds and green onions makes it look and taste absolutely restaurant-worthy.

Healthy Cooking Tips for Chicken & Broccoli

• Don’t crowd that pan! Cooking the chicken in batches is the number-one secret to getting a golden sear instead of pale, steamed chicken. A little patience here pays off in texture and flavor.
• Keep your veggies crisp. You’re aiming for tender-crisp broccoli, not mushy. A few minutes of high-heat cooking is all it needs to stay vibrant and retain its nutrients.
• Feel free to dial back the brown sugar a teaspoon at a time if you’re watching sugar intake. The sauce will still be delicious.
• And my favorite tip? Double the sauce. Honestly, if you’re serving this over rice, a little extra sauce is never a bad thing. Just double all the sauce ingredients except the cornstarch—only use 1 ½ tbsp for a double batch so it doesn’t get too thick.

Variations & Substitutions

This recipe is a fantastic canvas for whatever you have on hand. Out of broccoli? Try bell peppers, snap peas, or carrots. For a vegetarian twist, swap the chicken for super-firm tofu or a can of chickpeas (just pat them super dry). If you need a gluten-free option, simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Want to turn up the heat? A teaspoon of sriracha or a few red pepper flakes whisked into the sauce will do the trick beautifully. And if you’re not a fan of hoisin, a tablespoon of oyster sauce (or more soy sauce) works in a pinch.

Serving Ideas & Pairings

This stir fry is a complete meal all on its own, but it loves company. My absolute favorite way to serve it is over a big bed of fluffy jasmine rice because it soaks up that incredible sauce. Brown rice, quinoa, or even lo mein noodles are also fantastic options for healthy dinner ideas. For a super simple pairing, a quick cucumber salad with a rice vinegar dressing or some store-bought potstickers on the side can round out the meal and make it feel extra special. It’s one of those easy weeknight dinners that easily impresses.

Storage & Reheating

Leftovers? They reheat like a dream! Let the stir fry cool completely before storing it in an airtight container in the fridge. It will stay fresh for up to 4 days. To reheat, the stovetop is your best bet for keeping the texture right. Just warm it in a skillet over medium heat with a tiny splash of water or broth to loosen the sauce. You can also use the microwave—heat in 30-second intervals, stirring in between, until hot. I don’t recommend freezing this one, as the broccoli can become mushy when thawed.

Frequently Asked Questions

• Can I use frozen broccoli? Absolutely! It’s one of my favorite cheap dinners for a family because frozen veggies are so affordable and convenient. There’s no need to thaw it—just add it straight to the hot pan. You might need to cook it for a minute or two longer, and be ready to pour off any excess water that accumulates in the pan before you add the sauce.
• My sauce isn’t thickening. What did I do wrong? The most common culprit is that the cornstarch wasn’t fully dissolved or the sauce didn’t come to a full simmer. Cornstarch needs that bubbling heat to activate. If your sauce is too thin, just mix another teaspoon of cornstarch with a tablespoon of cold water, whisk it into the pan, and bring it back to a simmer for a minute.
• Is this recipe freezer-friendly? The chicken and sauce freeze okay, but the broccoli unfortunately doesn’t hold up well. It tends to get very soft and watery when thawed. For best results, I’d enjoy this one fresh or store it in the fridge for leftovers.