Healthy Chicken And Broccoli Stir Fry Recipe

There’s something so comforting about a hot skillet of chicken and broccoli sizzling away on the stovetop. The savory aroma of garlic and ginger, the vibrant green broccoli, and the tender strips of chicken come together in a dish that feels like takeout — but better, healthier, and made in your own kitchen.

this Recipe

This recipe came to life one hectic Wednesday when I needed something fast, nutritious, and crowd-pleasing. I grabbed a few staples from the fridge, tossed them in a pan, and to my surprise, my kids devoured every last bite — even the broccoli. Since then, this stir fry has been on constant rotation in our house.

Let’s dive into what makes this healthy chicken and broccoli stir fry such a standout weeknight winner.

Why You'll Love This Healthy Chicken and Broccoli Stir Fry

Get ready to fall head over heels for a meal that checks all the boxes — quick, easy, flavorful, and good for you. Whether you're meal prepping for the week or scrambling for a fast dinner idea, this stir fry delivers every time.

First off, it’s incredibly fast. We’re talking 25 minutes from start to finish, including chopping time. Perfect for those nights when you don’t even want to think about cooking, but still want something homemade and wholesome.

It’s also a healthy choice you can feel good about. Packed with lean protein, fiber-rich veggies, and a light, savory sauce, this stir fry satisfies without the greasy heaviness of takeout.

Another bonus? It’s budget-friendly. With just a handful of everyday ingredients, you can feed a family of four for less than the cost of one combo meal at a restaurant.

Finally, this recipe is ultra-versatile. Don’t have broccoli? Swap in bell peppers, snap peas, or zucchini. Prefer tofu over chicken? No problem. The stir fry technique adapts beautifully to whatever you’ve got in the fridge.

Once you make it once, you’ll be coming back to this recipe again and again — trust me.

Ingredients Notes

The beauty of this dish lies in how it transforms simple ingredients into something spectacular. With a few pantry staples and fresh produce, you’re only minutes away from a vibrant, flavorful meal.

Chicken breast is the protein of choice here. It’s lean, cooks quickly, and soaks up the marinade beautifully. For best results, slice it thinly against the grain — this helps it stay tender and juicy, even at high heat. If you prefer dark meat, boneless skinless thighs are a great alternative.

Broccoli florets add color, crunch, and nutrition. I love using fresh broccoli for the best texture, but frozen florets work well in a pinch — just thaw and pat dry before cooking. Steam them slightly before stir-frying if you like your broccoli more tender.

Garlic and ginger are the aromatic foundation of the dish. Freshly minced is ideal — it gives the sauce that signature zing and warmth that makes a stir fry truly craveable. Don’t skip this step; it’s what brings the flavor alive.

Soy sauce and sesame oil create the savory, umami-rich sauce that pulls everything together. A splash of low-sodium soy sauce keeps the sodium in check, while a drizzle of toasted sesame oil at the end adds that unmistakable nutty finish.

You’ll also want a large nonstick or cast iron skillet or a wok to get that high heat sear. Having everything prepped and ready before you start cooking is key, since stir-frying happens fast.

How To Make This Healthy Chicken and Broccoli Stir Fry

Making this stir fry is a breeze, even if you’re short on time or cooking motivation. Here’s how to bring it all together in just a few simple steps.

Start by slicing your chicken breast into thin strips. Aim for even slices so they cook uniformly. Toss the chicken with a little soy sauce, cornstarch, and a pinch of black pepper. This quick marinade tenderizes the chicken and helps it develop a golden crust in the pan.

Next, prep your vegetables and aromatics. Cut the broccoli into small florets, mince the garlic and ginger, and have your sauce ingredients ready to go. This part takes just 5 to 10 minutes but makes the cooking process seamless once you start.

Heat a tablespoon of oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer. Let it sear undisturbed for a couple of minutes to build that golden color before flipping. Once cooked through, remove the chicken and set it aside.

In the same pan, add a bit more oil and toss in the broccoli. Stir-fry for 2-3 minutes until it’s bright green and just starting to soften. Add the garlic and ginger and cook for another 30 seconds — your kitchen should smell incredible by this point.

Return the chicken to the pan and pour in the sauce mixture. Stir everything together and cook for another minute or two, until the sauce thickens slightly and coats every piece. Finish with a drizzle of sesame oil and, if you like, a sprinkle of sesame seeds.

From prep to plate, you’re looking at around 25 minutes total. The result? A vibrant, glossy stir fry that tastes like it came from your favorite restaurant — only lighter and fresher.

Storage Options

This stir fry is just as tasty the next day, making it ideal for meal prep or leftovers.

Store any cooled leftovers in an airtight container in the fridge. They’ll stay fresh for up to 4 days. Be sure to refrigerate within two hours of cooking to keep everything safe and delicious.

You can also freeze this dish, although the texture of the broccoli may soften slightly after thawing. Use a freezer-safe container and label it with the date. For best quality, enjoy within two months.

When it’s time to reheat, the microwave works fine for quick meals — just splash in a little water or broth to loosen the sauce. Alternatively, reheat on the stovetop over medium heat for a few minutes, stirring occasionally.

It’s one of those meals that tastes just as comforting on Day 2 — if not better.

Variations and Substitutions

This stir fry is endlessly customizable, which makes it perfect for using up whatever’s hanging out in your fridge.

For a vegetarian twist, swap the chicken for tofu or tempeh. Be sure to press the tofu well and pan-fry it until crisp before adding it to the stir fry. You’ll still get that delicious texture and plenty of protein.

Want to switch up the veggies? Try snap peas, carrots, bell peppers, or mushrooms. Just be sure to slice everything thin so it cooks quickly and evenly.

If you’re gluten-free, use tamari or coconut aminos in place of soy sauce. You can also skip the cornstarch or use arrowroot as a thickener for the sauce.

Craving a little spice? Add a pinch of red pepper flakes or a squirt of sriracha to the sauce. That extra kick pairs beautifully with the savory, garlicky base.

Don’t be afraid to make this recipe your own. The method stays the same, but the flavors can shift depending on what you’ve got and what you’re craving.

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