Chicken Broccoli Stir Fry is one of my go-to weeknight dinners. The tender chicken, crisp broccoli, and savory sauce come together in just 25 minutes, making it perfect for busy evenings. It’s simple, healthy, and absolutely delicious – a dish your family will love as much as mine does.
Chicken Thighs: I used boneless, skinless chicken thighs for tenderness and flavor. Thinly slice them for even cooking. You can substitute with chicken breast if you prefer. Soy Sauce: Opt for low sodium to control the saltiness. Baking Soda: Helps tenderize the chicken for a softer texture.
Dark Soy Sauce: This gives the dish a rich, deep color and flavor to the sauce. If you don’t have it, just substitute it with more regular soy sauce. Soy Sauce: For umami and saltiness. Use low sodium soy sauce, if possible. Oyster Sauce: Enhances the savory flavor with a touch of sweetness. Hoisin sauce is a good substitute. Shaoxing Wine: Adds complexity to the sauce. Dry sherry or mirin can be used as alternatives. Sugar: Balances the savory elements with a hint of sweetness. You can sub with brown sugar. Cornstarch: Thickens the sauce, and gives it a silky texture. Chicken Broth: Use low sodium to control the salt content.
Broccoli: Use fresh broccoli cut into florets. Frozen broccoli can be used in a pinch. Garlic: Adds a fragrant, savory note. Fresh garlic is best, but you can use garlic powder as a substitute. Vegetable Oil: I usually use sunflower oil but canola or peanut oil are great alternatives. Sesame Oil: Adds a rich, nutty flavor. Use as a finishing oil to enhance the dish’s aroma.
In a medium bowl, combine 1 pound of thinly sliced boneless, skinless chicken thighs, 2 tablespoons of low sodium soy sauce, and ½ teaspoon of baking soda. Mix well and let it marinate for at least 10 minutes. Tip: Marinating the chicken like this helps tenderize it and infuse it with flavor. In a small bowl, whisk together 1 tablespoon of dark soy sauce, 2 tablespoons of low sodium soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of sugar, 1 tablespoon of cornstarch, and ¾ cup of chicken broth. Set aside. Tip: Having the sauce ready makes the stir-frying process quick and smooth. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. Tip: Cooking on high heat gives the chicken a nice sear and keeps it juicy. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Add the broccoli florets to the skillet. Stir fry for about 5-6 minutes covered, until the broccoli is tender-crisp. Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through. Drizzle with 1 tablespoon of sesame oil and toss to combine. Serve hot over cooked rice or noodles.
More Delicious Asian Style Dishes
Moo Shu Pork Cashew Chicken Stir Fry Szechuan Pork Chop Suey Asian Ground Beef Noodles
