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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
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast, thinly sliced across the grain
  • Broccoli: 5–6 cups florets (about 1 large head), cut into bite-size pieces
  • Neutral oil: 2 tablespoons (avocado, canola, or grapeseed)
  • Garlic: 4 cloves, minced
  • Ginger: 1 tablespoon fresh, minced or grated
  • Green onions (optional): 2, sliced for garnish
  • Red pepper flakes or chili paste (optional): to taste
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup low-sodium chicken broth (or water)
  • 1 tablespoon oyster sauce (optional but adds depth)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1–2 teaspoons honey or brown sugar (adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Salt and pepper: to taste (go light; the soy sauce is salty)

Method
 

  1. Prep the chicken: Pat the chicken dry, then slice thinly against the grain. Season lightly with salt and pepper. This helps it sear quickly and stay tender.
  2. Stir together the sauce: In a bowl, whisk soy sauce, broth, oyster sauce, rice vinegar, honey, and sesame oil. In a separate small bowl, mix the cornstarch with cold water until smooth. Keep both nearby.
  3. Blanch or steam the broccoli (optional but recommended): Bring a pot of water to a boil, add broccoli for 60–90 seconds until bright green, then drain and rinse under cold water. This prevents overcooking later and keeps the color vibrant.
  4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When shimmering, add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through and lightly browned. Remove to a plate and repeat with the remaining chicken.
  5. Aromatics in: Add the remaining 1 tablespoon oil to the pan. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.
  6. Broccoli time: Add the broccoli to the pan. Stir-fry 1–2 minutes to warm through and pick up flavor. If you skipped blanching, add a splash of water, cover for 1 minute to steam, then uncover.
  7. Combine and sauce: Return chicken to the pan. Pour in the sauce and bring to a simmer. Give the cornstarch slurry a quick stir and drizzle it in, stirring constantly. The sauce will thicken in 30–60 seconds and coat everything.
  8. Adjust and finish: Taste and adjust with more vinegar for brightness, honey for sweetness, or chili for heat. Garnish with green onions. Serve hot over rice, quinoa, or cauliflower rice.