Healthy Chicken And Broccoli Stir Fry Recipe

There’s something magical about the sizzle of a stir fry hitting a hot pan—the steam rising, the garlic and ginger blending into a savory perfume, and the vibrant green of broccoli popping against tender chicken. This Healthy Chicken and Broccoli Stir Fry is the ultimate feel-good dinner that tastes as amazing as it smells.

I started making this stir fry when I was craving takeout but didn’t want the extra calories or mystery ingredients. After a few rounds of testing, it quickly became a go-to in my weekly meal rotation. It's quick, clean, packed with protein, and full of bold, craveable flavor.

Ready in under 30 minutes and cooked in one pan, this dish is perfect for busy weeknights and health-conscious foodies alike. Let’s dive in and see why this stir fry deserves a permanent spot on your dinner menu.

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

Get ready to fall in love with your new favorite stir fry. This Healthy Chicken and Broccoli Stir Fry is everything you want in a homemade dinner: satisfying, nourishing, and shockingly easy.

One of the best things about this recipe is how quick and easy it is. With minimal prep and just a few ingredients, you’ll have dinner on the table faster than you could order takeout. It’s perfect for those nights when time is tight but you still want something wholesome and homemade.

It’s also incredibly healthy without tasting like “diet food.” Made with lean chicken breast, fresh broccoli, and a light, flavorful sauce, it’s high in protein, low in carbs, and full of nutrients. No heavy oils or sugar-laden sauces here—just clean, vibrant flavor.

This stir fry is also budget-friendly. All of the ingredients are affordable pantry and fridge staples, making it easy to feed a family of four without breaking the bank.

And let’s not forget how versatile it is. Swap in your favorite veggies, use tofu instead of chicken, or double the sauce if you like things extra saucy. This recipe is endlessly customizable and super forgiving.

Once you see how easy and delicious it is, you’ll be coming back to this stir fry again and again.

Ingredients Notes

The beauty of this dish lies in its simplicity. Just a few fresh, flavorful ingredients come together to create something truly satisfying and nourishing.

Chicken breast is the star of this recipe. I like to use boneless, skinless chicken breasts sliced thinly against the grain for quick cooking and tender bites. You could also use chicken thighs if you prefer a bit more richness—both work beautifully in this stir fry.

Broccoli brings vibrant color, crunch, and nutrition to the plate. Fresh florets are ideal, but frozen broccoli can work in a pinch—just be sure to thaw and pat them dry first to avoid extra moisture in the pan. For an even cook, cut florets into similar sizes.

Soy sauce adds that salty, umami punch that makes stir fries so irresistible. I typically use low-sodium soy sauce to keep the salt content in check. You can also substitute coconut aminos or tamari if you’re avoiding gluten.

Garlic and ginger form the aromatic base of the dish. Freshly minced is best here, as it really infuses the chicken and broccoli with flavor. If you’re short on time, pre-minced versions can work, though the flavor won’t be quite as bright.

You’ll also need cornstarch to lightly coat the chicken, helping it brown nicely and giving the sauce a slight thickness. A touch of sesame oil at the end adds a nutty finish that rounds out the dish perfectly.

No fancy tools required—just a sharp knife, a cutting board, and a large skillet or wok. A nonstick pan works great, but if you have a carbon steel or cast-iron wok, even better.

How To Make This Healthy Chicken and Broccoli Stir Fry

Making this stir fry is as easy as it gets. With a few smart techniques, you’ll have perfectly seared chicken, crisp-tender broccoli, and a flavorful sauce coating every bite.

Start by slicing your chicken breast into thin strips. Toss it in a bowl with a little soy sauce, garlic, ginger, and cornstarch. Let it sit while you prep the broccoli and sauce. This short marinade not only adds flavor but also helps tenderize the chicken and create a light crust as it cooks.

Heat a large pan or wok over medium-high heat and add a swirl of oil. When the oil is hot and shimmering, add the chicken in a single layer. Don’t crowd the pan—work in batches if needed. Let the chicken cook undisturbed for a few minutes to develop a golden crust before flipping and finishing the cooking. Once done, transfer it to a plate and set aside.

In the same pan, add a little more oil if needed and toss in the broccoli. Stir-fry it for a few minutes until it’s bright green and just tender. If it’s too firm for your liking, you can splash in a tablespoon of water and cover the pan for a quick steam.

While the broccoli cooks, whisk together your sauce ingredients—typically more soy sauce, a dash of rice vinegar, a pinch of sugar or honey, and a splash of water or broth. Pour the sauce into the pan once the broccoli is ready, then return the chicken to the pan and toss everything together.

Cook for another minute or two, just until the sauce thickens slightly and coats the chicken and broccoli. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds or chopped green onions, if you like.

From start to finish, this meal takes about 25 minutes. It’s fast, fresh, and packed with bold, satisfying flavor.

Storage Options

This stir fry holds up surprisingly well in the fridge, making it perfect for meal prep or next-day lunches.

Store leftovers in an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making it even tastier the next day.

If you’d like to freeze it, let the stir fry cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in short bursts, stirring in between to ensure even heating.

Variations and Substitutions

One of the best things about this stir fry is how flexible it is. You can switch up the ingredients based on what you have on hand or your dietary needs.

Try using chicken thighs instead of breasts for a juicier, more flavorful result. They take a minute or two longer to cook but are well worth it if you love rich, tender meat.

Swap out the broccoli for other veggies like snap peas, bell peppers, zucchini, or mushrooms. Just be sure to cut them into uniform pieces so they cook evenly.

For a low-carb version, skip the cornstarch and serve it over cauliflower rice or on its own. You can also reduce the soy sauce slightly and boost the garlic and ginger for even more punch.

Going gluten-free? Use tamari or coconut aminos in place of soy sauce. The flavor will still be spot-on.

Craving some heat? Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicy kick. A little goes a long way, so start small and adjust to taste.

Don’t be afraid to make this recipe your own. Once you’ve got the method down, the possibilities are endless.

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