Chicken Broccoli Recipe

The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy white rice. Homemade Chicken and Broccoli is an easy 30-minute meal and it has the best stir fry sauce.

Chicken Broccoli Stir Fry Recipe

The sauce in this stir fry is perfectly “saucy,” making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 325 kcal, Carbohydrate 21 g, Protein 31 g, Fat 14 g, Saturated Fat 2 g, Cholesterol 73 mg, Sodium 586 mg, Fiber 4 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 1 lb chicken breast ((boneless skinless), cut into 3/4″ pieces)
• 2 Tbsp cooking oil ((I used extra light olive oil), divided)
• 1 lb broccoli (cut into florets (about 5 cups))
• 1 small yellow onion (sliced into strips)
• 1/2 lb white button mushrooms (thickly sliced)
• 2/3 cup low sodium chicken broth
• 3 Tbsp low sodium soy sauce ((use Tamari for gluten free), or added to taste)
• 2 Tbsp light brown sugar (packed (or honey to taste))
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 tsp fresh ginger (peeled and grated (lightly packed))
• 1 tsp garlic (2 small cloves) (grated)
• 1/4 tsp black pepper (plus more to season chicken)

Instruction:

1. In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
2. Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
3. In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
4. Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
5. Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice is a cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This one-pan meal can be ready in under 30 minutes!

Prep: 5min

Total: 30min

Yield: 6

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 574 kcal, Carbohydrate 16 g, Protein 46 g, Fat 36 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 139 mg, Sodium 799 mg, Fiber 3 g, Sugar 2 g, unSaturated Fat 15 g

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion (diced finely)
• 1 pound boneless skinless chicken breasts (, cut into bite sized pieces)
• 2 cloves of garlic (minced)
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 1 cup uncooked extra long grain white rice
• 2 1/2 cups of low-sodium chicken broth ((I like to use Better than Buillion Chicken base))
• 2 1/2 cups broccoli florets (cut into bite sized pieces)
• 2 cups shredded extra sharp cheddar cheese

Instruction:

1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
2. Once onions soften, increase the heat to medium high and add chicken to the pan.
3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
7. Cook chicken and rice mixture covered for about 12 minutes.
8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
9. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
10. Remove from heat and stir in half a cup of cheese.
11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Chicken and Broccoli

This Chinese Chicken and Broccoli is a QUICK and easy recipe loaded with juicy chicken and crisp-tender broccoli enveloped in a savory garlic, ginger stir fry sauce complimented by hot steaming rice (or go low carb with cauliflower rice). This Chicken and Broccoli Stir Fry utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken you will have to taste to believe! This Chicken and Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time! And you are going to want to make this healthy, versatile, filling, satisfyingly stir fry ALL the time!

Prep: 20min

Total: 30min

Yield: 6

Ingredients:

• 1 pound chicken breasts (chopped into 1 ½-inch pieces)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon Japanese rice wine or dry sherry (see notes in post)
• 1 teaspoon Asian chili sauce or Sriracha
• 1 teaspoon baking soda
• 1/3 cup low sodium chicken broth
• 1/4 cup oyster sauce
• 3 tablespoons brown sugar
• 1 tablespoon Japanese rice wine or dry sherry
• 1-3 teaspoons Asian chili sauce or Sriracha
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon pepper
• 4-6 cloves garlic (minced)
• 1 tablespoon minced ginger
• 4-5 cups broccoli florets, cut into bit size pieces
• 2 tablespoons water

Instruction:

1. Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your broccoli and aromatics; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.
2. Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and stir fry until golden, about 2-3 minutes (chicken will not be cooked through). Remove chicken to a plate.
3. To the now empty skillet, heat 1 tablespoon peanut oil/vegetable oil until very hot and sizzling. Add the broccoli and stir fry for 30 seconds. Add water, garlic and ginger and stir fry one minute.
4. Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches desired tenderness, about 1-2 minutes.
5. Serve with rice and garnish with green onions and sesame seeds if desired.

Chinese Chicken and Broccoli

This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It’s super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice. If you prefer beef, you can try our beef and broccoli instead!

Prep: 15min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 357.7 kcal, Carbohydrate 31.4 g, Protein 37.6 g, Fat 9.2 g, Saturated Fat 1.4 g, Trans Fat 0.03 g, Cholesterol 90.7 mg, Sodium 2725.4 mg, Fiber 3.5 g, Sugar 14.7 g, unSaturated Fat 6.2 g, servingSize 1 serving

Ingredients:

• 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
• 3 tablespoons water
• 1 tablespoon Shaoxing cooking wine
• ½ teaspoon Kosher salt ((if using fine salt, use a little less))
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil is fine)
• ⅔ cup soy sauce (light sodium)
• ⅔ cup water
• 4 tablespoons granulated sugar
• 2½ tablespoons cornstarch
• 1½ teaspoons toasted sesame oil
• 1 pound broccoli (cut into florets (about 1 crown))
• 1½ tablespoons garlic (minced (about 4 cloves))
• 1½ tablespoons ginger (minced (about an 1½ inch knob))

Instruction:

1. Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.
2. In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
3. Serve with rice and enjoy while hot!

How to Make Chicken with Broccoli

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