Chicken and Broccoli Stir-Fry

Here’s a quick, flavorful Chicken and Broccoli Stir-Fry—perfect for busy weeknights and easy to customize.

Chicken and Broccoli Stir-Fry (Serves 4)

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced

• 3 cups broccoli florets

• 2 tbsp vegetable or sesame oil, divided

Stir-Fry Sauce

• ¼ cup soy sauce (low-sodium preferred)

• 2 tbsp oyster sauce (optional but recommended)

• 1 tbsp cornstarch

• 1 tbsp honey or brown sugar

• 1 tsp grated fresh ginger

• 3 cloves garlic, minced

• ¼ cup water or chicken broth

Instructions

1. Make sauce: Whisk all sauce ingredients together; set aside.

2. Cook chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry 4–5 minutes until cooked through. Remove and set aside.

3. Cook broccoli: Add remaining oil to the skillet. Add broccoli and 2–3 tbsp water; cover and steam 2–3 minutes until tender-crisp.

4. Combine: Return chicken to the pan. Pour in sauce and stir constantly until thickened and glossy (about 1–2 minutes).

5. Serve hot over steamed rice or noodles.

Tips & Variations

• Extra veggies: Add bell peppers, snap peas, or carrots.

• Spicy: Stir in chili garlic sauce or red pepper flakes.

• Low-carb: Serve over cauliflower rice.

• Crispier chicken: Toss chicken with 1 tsp cornstarch before cooking.

If you’d like a one-pan sheet-pan version, meal-prep tips, or gluten-free swap, I can tailor it.