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Chicken Broccoli Vegetable Stir Fry Recipe
Quick chicken stir fry recipe with broccoli, bell pepper and a savory soy-garlic sauce, ready in 25 minutes.
Chicken stir-fry is a quick, skillet-cooked entrée that combines bite-sized chicken breast or thigh meat with an assortment of crisp vegetables—commonly bell peppers, broccoli, carrots, snap peas, and onions—tossed in a light, savory sauce made from soy sauce, garlic, ginger, and a touch of sesame oil. Thickened with cornstarch for a glossy finish, the dish delivers balanced flavors of umami, mild sweetness, and gentle heat, while maintaining the vibrant color and texture of the vegetables. Typically served over steamed rice or noodles, chicken stir-fry is favored for weeknight dinners and meal-prep lunches because it requires minimal preparation time, adapts easily to seasonal produce, and offers a nutritious, well-rounded main course in under 30 minutes.
Chicken Broccoli Vegetable Stir Fry Recipe
Think of this stir-fry as a template rather than a script: swap in whatever protein, vegetables, or noodles you have on hand, and dial the seasoning up or down to match your mood. The recipe also scales effortlessly for batch cooking, so you can prep components on Sunday and assemble fresh, lightning-fast meals all week.
Prep Time
15 minutes
15 minutes
Cook Time
12 minutes
12 minutes
Total Time
27 minutes
27 minutes
Ingredients
Boneless skinless chicken breast, thinly sliced – 1 lb
- Broccoli florets – 2 cups
- Red bell pepper, thinly sliced – 1 medium (about 1 cup)
- Carrot, peeled and thinly bias-sliced – 1 medium (about ½ cup)
- Snow peas – 1 cup (optional but classic)
- Vegetable oil (or other neutral stir-fry oil) – 2 tbsp
- Garlic, minced – 3 cloves
- Fresh ginger, minced – 1 tbsp
- Low-sodium soy sauce – ¼ cup
- Oyster sauce – 2 tbsp
- Hoisin sauce – 1 tbsp (optional for deeper sweetness)
- Honey or light brown sugar – 2 tbsp
- Chicken broth (or water) – ¼ cup
- Rice vinegar – 1 tbsp
- Toasted sesame oil – 2 tsp
- Cornstarch – 1 tbsp
- Cold water (for cornstarch slurry) – 2 tbsp
- Crushed red-pepper flakes – ¼ tsp (optional heat)
- Kosher salt and freshly ground black pepper – to taste
- Green onions, sliced on the bias – 3 stalks (optional garnish)
- Sesame seeds, lightly toasted – 1 tbsp (optional garnish)
Method
Slice chicken breasts into thin strips
- Season chicken with soy sauce, cornstarch, and a pinch of pepper, then set aside
- Wash broccoli florets, bell pepper, carrot, and snow peas under cold water
- Cut broccoli into bite-sized florets, slice bell pepper and carrot into thin strips, and trim snow peas
- Mince garlic and grate fresh ginger
- Whisk soy sauce, oyster sauce, chicken broth, sesame oil, and cornstarch in a small bowl until smooth to make the stir fry sauce
- Heat a wok or large skillet over medium-high heat until hot
- Add a tablespoon of vegetable oil and swirl to coat the wok
- Add the marinated chicken to the hot oil and stir fry until the pieces are just cooked through, then transfer them to a plate
- Return the wok to the heat and add another teaspoon of oil
- Add minced garlic and grated ginger to the wok and stir for a few seconds until fragrant
- Add broccoli florets, carrot strips, bell pepper slices, and snow peas to the wok
- Stir fry the vegetables for two to three minutes until they turn bright and start to soften
- Pour a splash of water into the wok and cover it for one minute to steam the broccoli
- Uncover the wok and continue stir frying until any liquid evaporates
- Return the cooked chicken to the wok with the vegetables
- Whisk the stir fry sauce once more and pour it over the chicken and vegetables
- Toss everything together until the sauce thickens and evenly coats the stir fry
- Taste and adjust seasoning with additional soy sauce or pepper if needed
- Remove the wok from heat and sprinkle sesame seeds and sliced green onions over the stir fry
- Serve the chicken broccoli vegetable stir fry hot over steamed rice or noodles
Nutrition (whole recipe)
Calories
1590 kcal Protein
162 g Fat
60 g Carbs
103 g Fiber
13 g Sugar
62 g
1590 kcal Protein
162 g Fat
60 g Carbs
103 g Fiber
13 g Sugar
62 g
Notes
Chef’s Note: For restaurant-style tenderness, toss the sliced chicken with ½ tsp baking soda and 1 Tbsp soy sauce and let it sit 10 minutes before cooking; rinse and pat dry, then proceed. Keep a “stir-fry stack” next to the stove—chicken, vegetables, sauce—so nothing overcooks while you hunt for ingredients. Finish the dish off-heat with a splash of toasted sesame oil or black vinegar to brighten the flavors.
why this recipe
This chicken stir fry recipe is a true weeknight hero, delivering restaurant-quality flavor in the time it takes to set the table, thanks to its quick sear that locks in the chicken’s juiciness while leaving vegetables vibrantly crisp. A fragrant blend of garlic, fresh ginger, and a splash of soy caramelizes into a glossy glaze that clings to every bite, offering the perfect balance of savory depth and subtle sweetness without overwhelming sodium or added sugar. Versatile enough to welcome any seasonal produce and lean on pantry staples you already have, it transforms humble ingredients into a vibrant, protein-packed dish that tastes indulgent yet feels light, making it a reliable crowd-pleaser you’ll want to cook on repeat.
FAQs
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Frequently Asked Questions
Can I substitute chicken thighs for the chicken breast, and will the cooking time or preparation change?
Yes—boneless, skinless chicken thighs work beautifully in place of breast; just trim excess fat, slice them the same thin size, and season/marinate exactly as directed. Because thigh meat is a bit fattier and darker, give it about 1–2 extra minutes in the hot wok (until no pink remains and juices run clear), but the overall method and sauce steps stay the same.
Can I use frozen vegetables in place of fresh, and how should I adjust the cooking time?
Yes—bagged frozen stir-fry vegetable mixes work fine; add them straight from the freezer after the garlic and ginger. Because they’re already blanched, cook them 1–2 minutes less than fresh, using high heat to let any extra moisture evaporate before you return the chicken and pour in the sauce. If the pan still looks watery, give it another minute on high to concentrate the glaze.
How do I adjust the sauce if I want a low-sodium version of this stir-fry?
Swap the regular soy sauce for an equal amount of low-sodium soy or tamari, use unsalted chicken broth (or plain water), and cut the oyster and hoisin sauces in half—or omit hoisin entirely. To keep flavor intensity, bump up the garlic and ginger by 25 %, add a squeeze of lime or rice vinegar at the end, and finish with a drizzle of toasted sesame oil.