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High Protein Chicken & Broccoli Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 lb (570 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 4 cups broccoli florets (fresh or frozen, see notes)
  • 1 small onion, thinly sliced (optional but recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil), divided
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, for flavor)
  • 1/4 teaspoon black pepper
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or extra soy if needed)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or maple syrup
  • 1/2 cup low-sodium chicken broth (or water)
  • 1–1.5 teaspoons cornstarch (for thickening)
  • 1/4–1/2 teaspoon red pepper flakes or a dash of chili sauce (optional)
  • Steamed brown or white rice, quinoa, or cauliflower rice
  • Toasted sesame seeds and extra green onions

Method
 

  1. Prep the chicken: Thinly slice the chicken breast against the grain so it cooks fast and stays tender. Pat dry with paper towels.
  2. Marinate briefly: In a bowl, mix soy sauce, cornstarch, sesame oil, and black pepper. Toss with the chicken and let sit 10 minutes while you prepare the veggies and sauce.
  3. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, cornstarch, and red pepper flakes if using. Set near the stove.
  4. Pre-cook the broccoli: For fresh florets, microwave with a splash of water for 60–90 seconds or blanch in boiling water for 1 minute, then drain. For frozen, thaw and pat dry. You want crisp-tender, not mushy.
  5. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.
  6. Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes, flipping once, until just cooked through and lightly browned. Do this in two batches if needed to avoid crowding. Transfer to a plate.
  7. Sauté aromatics: Add the remaining 1 tablespoon oil. Toss in onion (if using) and cook 1–2 minutes until slightly softened. Add garlic and ginger, stirring 30 seconds until fragrant.
  8. Bring it together: Return chicken to the pan, add broccoli, and pour in the sauce. Toss constantly for 1–2 minutes as the sauce thickens and turns glossy, coating everything evenly.
  9. Taste and adjust: Add a splash of soy for salt, vinegar for brightness, or honey for sweetness if needed. Finish with green onions.
  10. Serve hot: Spoon over rice or your favorite base. Garnish with sesame seeds and more green onions, if you like.