Quick Chicken and Broccoli Stir-Fry with Soy Garlic Ginger

Why You’ll Love This Recipe

• Fast, fresh, and on the table in under 30 minutes, perfect for busy weeknights.
• Tender seared chicken and crisp-tender broccoli coated in a savory soy-garlic-ginger sauce.
• Uses simple, easy-to-find ingredients but tastes like your favorite takeout.
• Flexible base recipe you can customize with extra veggies, different proteins, or varying spice levels.

Grocery List

• Produce: 1 large head broccoli, 1 medium carrot, 1 small piece fresh ginger (about 1-inch), 1 head garlic, 2 green onions (scallions).
• Dairy: None.
• Pantry & Protein: 1 lb boneless skinless chicken breasts or thighs, low-sodium soy sauce, chicken broth, oyster sauce, honey or light brown sugar, rice vinegar, cornstarch, neutral oil (canola/avocado/vegetable), toasted sesame oil, red pepper flakes, toasted sesame seeds, white or brown rice, fine sea salt, black pepper.

Full Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced across the grain
• 1 tsp low-sodium soy sauce
• 1 tsp cornstarch
• 1/4 tsp fine sea salt
• 1/8 tsp ground black pepper

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/3 cup chicken broth (low-sodium preferred)
• 2 tbsp oyster sauce (optional, but adds great depth)
• 1 tbsp honey or packed light brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp fresh ginger, finely minced or grated
• 3 cloves garlic, finely minced
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Stir-Fry

• 4 cups small broccoli florets (about 1 large head)
• 1 medium carrot, peeled and thinly sliced on the diagonal (optional but recommended for color)
• 2–3 tbsp neutral oil, divided (canola, avocado, or vegetable oil)
• 2 green onions, thinly sliced (whites and greens separated if you like)
• 1–2 tsp toasted sesame seeds, for garnish (optional)
• Cooked white or brown rice, for serving (about 4 cups cooked)

Step-by-Step Instructions

Step 1: Cook the rice and prep your ingredients

If you are serving this over rice, start that first according to package directions so it is ready when the stir-fry is done. While the rice cooks, prepare all of your ingredients. Cut the broccoli into small, bite-size florets. Peel and thinly slice the carrot on a slight diagonal. Mince or grate the ginger and garlic. Slice the green onions. Having everything ready before you start cooking is important because stir-frying goes very quickly.

Step 2: Marinate the chicken briefly

Pat the chicken dry with paper towels, then thinly slice it across the grain into bite-size strips, about 1/4 inch thick. Place the chicken in a bowl and add 1 tsp low-sodium soy sauce, 1 tsp cornstarch, 1/4 tsp fine sea salt, and 1/8 tsp black pepper. Toss until all the pieces are evenly coated. This quick “velveting” step helps the chicken stay tender and gives it a nice seared surface that the sauce can cling to.

Step 3: Whisk together the soy-garlic-ginger sauce

In a medium bowl or liquid measuring cup, combine 1/3 cup low-sodium soy sauce, 1/3 cup chicken broth, 2 tbsp oyster sauce (if using), 1 tbsp honey or packed light brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tbsp minced ginger, 3 cloves minced garlic, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes (if using). Whisk until the cornstarch is completely dissolved and the mixture looks smooth. Set the sauce near the stove; you will need to stir it again just before adding it to the pan, as the cornstarch can settle.

Step 4: Stir-fry the broccoli and carrot

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until the oil is shimmering but not smoking. Add the broccoli florets and sliced carrot. Stir-fry for 3–4 minutes, stirring frequently, until the broccoli is bright green and crisp-tender and the carrot has softened slightly. You want them cooked but still with a bit of crunch. Transfer the vegetables to a plate and set aside. Do not rinse the pan; you will use it for the chicken next.

Step 5: Sear the chicken until just cooked

Return the skillet or wok to medium-high heat and add another 1–2 tbsp neutral oil, depending on how dry the pan looks. When the oil is hot, spread the marinated chicken in a single layer. Let it cook undisturbed for 1–2 minutes so it can sear and develop some color. Then stir-fry for another 3–4 minutes, tossing every 30 seconds or so, until the chicken is no longer pink in the center and lightly browned on the edges. If your pan is small, cook the chicken in two batches to avoid overcrowding, which can cause steaming instead of searing.

Step 6: Add vegetables back and toss with the sauce

Give the sauce a quick stir to redistribute the cornstarch, then reduce the heat to medium. Return the broccoli and carrot to the pan with the chicken, along with most of the sliced green onions (reserve a small handful for garnish if you like). Pour the sauce evenly over everything. Toss continuously for 1–2 minutes as the sauce bubbles and thickens into a glossy coating. Make sure each piece of chicken and broccoli is well-covered. If the sauce ever seems too thick, splash in 1–2 tbsp water and stir to loosen it.

Step 7: Garnish and serve

Taste the stir-fry and adjust seasoning if needed with a little more soy sauce or a pinch of salt. Turn off the heat. Sprinkle with the remaining green onions and toasted sesame seeds. Fluff the cooked rice with a fork and divide it among serving bowls or plates. Spoon the chicken and broccoli stir-fry over the rice, making sure to include plenty of sauce. Serve immediately while hot and enjoy your savory, garlicky, ginger-forward weeknight dinner.

Pro Tips

• Slice everything evenly. Thin, uniform chicken strips and small broccoli florets cook quickly and evenly, which is key for stir-fry success.
• Use high heat, but do not walk away. Stir-frying is fast; keep the heat on medium-high to high and stay at the stove, stirring frequently to avoid burning.
• Do not overcrowd the pan. If needed, cook the chicken in two batches so it sears nicely instead of steaming and turning pale.
• Adjust sauce thickness. If the sauce is too thick, add a splash of water; if it is too thin, let it bubble for another minute to reduce and thicken.
• Prep ahead. Chop vegetables, slice chicken, and whisk the sauce earlier in the day. When you are ready to cook, the stir-fry comes together in about 10 minutes.

Variations

• Extra veggie stir-fry: Add red bell pepper strips, snap peas, or sliced mushrooms along with the broccoli and carrot. Just keep the total vegetable volume to about 5–6 cups so the pan is not overcrowded.
• Spicy version: Increase the red pepper flakes to 1/2–3/4 tsp, or add a spoonful of chili-garlic sauce or sriracha to the stir-fry sauce for a bolder kick.
• Gluten-free option: Use gluten-free tamari instead of soy sauce and choose a gluten-free oyster sauce (or omit it and add an extra 1 tbsp tamari and a pinch of sugar).

Storage & Make-Ahead

For make-ahead prep, you can slice and marinate the chicken up to 24 hours in advance and keep it covered in the refrigerator. The sauce can be whisked up to 3 days ahead and stored in a jar; shake or stir well before using, as the cornstarch will settle to the bottom. Broccoli and carrot can be cut a day ahead and refrigerated in airtight containers.

Leftover cooked chicken and broccoli stir-fry will keep in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between, just until heated through. This dish is best enjoyed fresh and does not freeze particularly well, as the broccoli can become mushy, but it is safe to freeze for up to 2 months if needed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe), including about 1 cup cooked white rice: 520 calories; 33 g protein; 56 g carbohydrates; 15 g fat; 4 g fiber; 7 g sugar; 1200 mg sodium. Actual values will vary based on the specific ingredients and brands you use and your exact portion of rice.