Broccoli And Chicken Stir-Fry Recipe

If you're on the hunt for a new quick and easy (but sure to please) weeknight meal, you'll love this broccoli and chicken stir-fry care of chef and recipe developer Catherine Brookes of Blue Sky Eating. And we mean it when we say meal — what with the chicken, broccoli, and your choice of rice or noodles as a base, this dish has you covered in terms of protein, veggies, and starch. And the mushrooms, cashews, sauces, and spices have you covered in terms of taste.

"I love that you can make your own easy, healthy, and super tasty stir fry at home without the need for a store bought sauce," says Brookes.

As for being a great weeknight meal, you can create this entire dish, from start to finish, in less than 25 minutes. In fact, the rice you serve it over may take longer to make than your entree, so you might want to get that on the stove first thing as you start to whip up this dish. 

Gather the ingredients for broccoli and chicken stir-fry

Don't worry — while this recipe calls for a fair number of ingredients, it really is pretty simple to make. Just measure everything carefully, prep the chicken, mushrooms, garlic, ginger, nuts, and broccoli properly, and you'll be fine.

All told, you'll need olive oil, chicken breasts, button mushrooms, broccoli florets, cornstarch, white rice vinegar, sesame oil, soy sauce, honey, garlic, a chunk of ginger, cashews, and salt and pepper.

Prepare your sauce

This recipe is defined by the bold, tangy sauce you create right at the start. Mix together the white rice vinegar and cornstarch in a small bowl. Then, in a separate (slightly larger) bowl, add the sesame oil, soy sauce, honey, garlic, and ginger, mixing them well. 

Pour the cornstarch slurry into the bowl with the other ingredients. Mix well to combine them into a sauce.

"I'd say the sauce is what really makes this dish shine," says Brookes. "It's a great combination of sweet, savory, and sour that pairs so well with chicken and broccoli."

Stir fry the chicken, then the broccoli and mushrooms

Heat a tablespoon olive oil in a large frying pan, then fry the chicken on a medium-high heat until cooked through — about five minutes. Make sure you keep the chicken moving, stirring it often to cook all sides.

When the chicken is cooked, remove it from the pan and add another tablespoon olive oil. Stir fry the broccoli and mushrooms until they're slightly softened and browned — this should take another 5 minutes.

Combine all of the ingredients and stir-fry a bit more

Now it's time to add the chicken back to the pan, along with the sauce and the cashews. Give everything a good stir and let it cook for another few minutes to heat through as the flavors all meld.

Serve your stir fry over rice or noodles to make the meal complete, or enjoy it as-is for a lighter option. "You could potentially store the dish in the fridge up to two days and reheat it in a pan again," says Brookes, but she adds: "But it make have lost some of it's crunch and moisture. [It's] definitely best served straight away!"

Broccoli And Chicken Stir-Fry Recipe
4.9 from 15 ratings
For the perfect weeknight meal, try this easy broccoli and chicken stir-fry recipe. It takes 25 minutes to make and is full of protein and veggies.
Prep Time
10
minutes
Cook Time
13
minutes
Servings
3
Servings
chicken and broccoli and rice
Total time: 23 minutes
Ingredients
  • 2 tablespoons olive oil
  • 2 chicken breasts, diced
  • 4 ounces button mushrooms, diced
  • 1 head broccoli florets, roughly chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon white rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, crushed
  • 2-inch piece of ginger, grated
  • ⅓ cup cashews, chopped
  • Salt and pepper, to taste
Directions
  1. Mix the white rice vinegar and cornstarch together in a small bowl.
  2. In a separate bowl, add the sesame oil, soy sauce, honey, garlic, and ginger. Pour in the cornstarch slurry. Mix well to combine.
  3. Heat 1 tablespoon olive oil in a large frying pan, then fry the chicken on a medium-high heat until cooked through — about 5 minutes.
  4. Remove the chicken from the pan and add another tablespoon olive oil. Fry the broccoli and mushrooms until slightly softened and browned — about another 5 minutes.
  5. Add the chicken back to the pan, along with the sauce and the cashews. Give everything a good stir and let it cook for another 2-3 minutes.
  6. Serve with rice or noodles.
Nutrition
Calories per Serving 556
Total Fat 32.2 g
Saturated Fat 6.3 g
Trans Fat 0.1 g
Cholesterol 74.2 mg
Total Carbohydrates 37.1 g
Dietary Fiber 6.9 g
Total Sugars 16.9 g
Sodium 1,002.6 mg
Protein 35.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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