Easy Chicken Stir Fry (Better Than Takeout!)
Whip up this healthy chicken stir fry for dinner this week. Marinated chicken that is pan-seared, and paired with mushrooms, broccoli, snow peas, and more. This ginger chicken stir fry recipe is one that tastes better than ordering takeout!
Chicken Stir Fry with Broccoli
A healthy and easy chicken recipe you can make any day of the week. This chicken stir fry marinade is the magic touch to this recipe.
We pair this chicken stir fry with rice but feel free to use cauliflower rice for a lower-carb option. The sauce soaks into the rice and it is just incredible. Down to the last drops!
If you like this Asian recipe, check out my Ramen Noodle Salad and Crab Rangoon with Homemade Sweet and Sour Sauce.
Ingredients Needed
Cornstarch – This is added to the chicken to make it tender and also helps to thicken the sauce
Vegetables – I prefer to make this with broccoli florets, carrots, peppers, and snow peas but this is a very customizable recipe. Use the vegetables that you like in your house. It’s great for using up leftovers too!
Marinade – the brown sugar, ginger, sesame oil, and soy sauce make a delicious marinade. If you like your more tangy, try adding a little rice wine vinegar. A few red pepper flakes in the marinade will give it a kick if you like spicy!
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How do you make Chicken Stir Fry from scratch?
First: Mix the marinade and add the chicken to season it. Prep the vegetables and set aside.
Second: In a wok or large skillet, cook the chicken and the marinade over medium high heat, until the chicken is cooked through. Remove from the pan and set aside.
Third: Add vegetables to the pan and cook until soft. Add in the chicken and remaining broth. Cook until the sauce is thick and shiny.
Fourth: Remove from the pan and serve immediately over rice. Garnish with sliced green onions and toasted sesame seeds!
Start off your Asian dinner with this Tom Yum Soup recipe while everyone is waiting for the main dish!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What can I add for flavor?
For me, the homemade sauce is what makes a stir fry stand out. Soy sauce, honey, ginger, and garlic are what make this stir fry sauce incredible. It seasons the meat and veggies perfectly.
I like to add water chestnuts or baby corn for a little crunch to mine too!
How do I make the perfect chicken broccoli stir fry?
Follow my recipe to learn how to make the perfect stir fry. Let the meat soak for a short bit. Then cook the chicken first, followed by veggies after.
The cornstarch and water slurry will help thicken the sauce so it creates a glaze that sticks to the chicken and vegetables.
How do you make stir fry chicken so it’s tender?
Slice up chicken breast or even boneless chicken thighs. You will find soaking with some oil helps to create a barrier around the chicken. So when you pan sears it, you won’t over-dry the chicken.
Can I put raw broccoli in stir fry?
You are more than welcome to toss in raw broccoli. Any vegetables you enjoy eating can work in a stir fry. Add as many varieties of vegetables, for a healthy eating dinner.
How do you stir fry chicken without drying it out?
Making sure to not over-cook your stir fry is the number one thing. You need to make sure to remove the chicken from the pan once cooked. If you leave the chicken in as you cook the vegetables it will overcook and dry out the meat.
Tips for No Leftovers
- Try Hoisin sauce for a quick marinade.
- Add green beans or sugar snap peas to mix up the veggies.
- Use low sodium soy sauce if watching your salt intake.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
I know you and your family will love this recipe as much as we do! It’s our weeknight go to!
Chicken Broccoli Stir Fry
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey or light brown sugar
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons canola or vegetable oil
- ½ red pepper sliced thinly
- ½ yellow pepper sliced thinly
- 2 cups broccoli florets
- 1 bag 6 oz snow peas
- 1 large 1 cup carrot, sliced thinly on diagonal
- 1 package 8 oz baby bella mushrooms, cleaned and sliced
- ½ – 1 cup chicken broth
Instructions
- In a small bowl combine the cornstarch and water together until evenly mixed.
- Add in the soy sauce, broth, honey or brown sugar, ginger, and sesame oil. Whisk or stir to combine.
- Add the chicken pieces and let sit while prepping the vegetables.
- Slice the peppers, mushrooms, carrots, and chop the broccoli into 1 inch florets.
- In a large skillet, add the oil and and heat over medium high heat.
- Add the chicken and the marinade to the pan. Cook for 5-7minutes or until the chicken is cooked through and no longer pink in the middle.
- Remove the chicken and marinade and set aside in a bowl.
- Add the rest of the oil to the skillet. Add the peppers, broccoli, and carrots.
- Cook for 5 minutes or until the veggies start to soften.
- Add the mushrooms and the snow peas to the rest of the veggies and cook for another 3-5 minutes.
- Add the broth to the pan and stir. Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.
- Remove the pan from the heat and serve immediately.
- Serve with rice or noodles if desired. I like to garnish mine with sliced green onions and a sprinkle of toasted sesame seeds!
Notes
- Try Hoisin sauce for a quick marinade.
- Add green beans or sugar snap peas to mix up the veggies.
- Use low sodium soy sauce if watching your salt intake.
Nutrition
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