Hey there, friends! Are you looking for a quick, healthy, and delicious meal idea that your whole family will love? Well, you’re in the right place! Today, I’m sharing one of my favorite recipes for a Chicken & Broccoli Stir-Fry that’s ready in just 30 minutes. Perfect for those busy weeknights when you need a meal that’s both satisfying and nutritious. Plus, it’s a great way to get your daily dose of veggies in without any fuss. Let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in 30 minutes!
- Packed with protein, fiber, and flavor.
- Customizable to suit your taste preferences.
- Perfect for weeknight dinner ideas or meal prep.
Ingredients
Here’s what you’ll need for this recipe:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this delicious Chicken & Broccoli Stir-Fry:
1. Start by cutting your chicken thighs into bite-size strips. You can also use chicken breast if you prefer, but thighs stay juicy and tender in stir-fries.
2. Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Once hot, add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add a little more oil if needed, then toss in the broccoli florets and minced garlic. Stir-fry for about 3-4 minutes until the broccoli starts to soften but still retains its crispiness.
4. Add your favorite stir-fry sauce to the pan (you can use store-bought or homemade) and stir to coat the broccoli. Cook for another 2 minutes to let the flavors meld.
5. Return the cooked chicken to the pan and toss everything together to combine. Let it simmer for a couple of minutes to ensure the chicken is fully coated in the sauce.
6. Serve hot over rice or noodles for a complete meal. You can also garnish with sesame seeds and green onions for extra flavor and texture.
Pro Tips for Making the Recipe
Here are a few tips to make this recipe even better:
- For extra crispy chicken, marinate the chicken strips in a mixture of soy sauce, honey, and cornstarch for 15-20 minutes before cooking. This is a trick I learned from my Melt-In-Your-Mouth Chicken Breast Best Recipe.
- Use pre-cut broccoli florets to save time on prep work. It’s a great hack for quick family dinners.
- If you’re a fan of spicy food, add a dash of red pepper flakes to the stir-fry sauce for an extra kick.
How to Serve
This Chicken & Broccoli Stir-Fry is incredibly versatile, so you can serve it in a few different ways:
- Over a bed of steamed rice for a classic Asian-inspired meal.
- With noodles, like soba or rice noodles, for a fun twist on easy pasta recipes.
- As part of a Dinner Board with other small dishes or appetizers.
Make Ahead and Storage
One of the best things about this recipe is how well it holds up for meal prep. Here’s how to store it:
- Let the stir-fry cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat it in the microwave or on the stovetop until warmed through. Add a splash of water or sauce if it seems too dry.
- Unfortunately, this recipe doesn’t freeze well, so it’s best to make it fresh when you’re ready to eat.
And there you have it—a quick, healthy, and delicious Chicken & Broccoli Stir-Fry that’s perfect for any night of the week. It’s one of those 30-minute meals that never fails to impress, and it’s a great addition to your collection of weeknight dinner ideas. If you’re looking for more easy recipes, be sure to check out my Perfectly Crispy Baked Ranch Chicken or my Melt-In-Your-Mouth Chicken Breast Easy Recipe. Happy cooking, and don’t forget to share your creations with me!
Chicken & Broccoli Stir-Fry
Ingredients
Chicken
- 1.5 lbs chicken thighs boneless, skinless
Vegetables
- 3 cups broccoli florets
- 4 cloves garlic minced
Sauce
- 1/4 cup stir-fry sauce store-bought or homemade
- 2 tbsp vegetable oil
- 1 tsp ginger grated
- 1 tbsp cornstarch optional for thickening
Instructions
- 1. Cut chicken thighs into bite-size strips and season lightly with salt and pepper.
- 2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
- 3. In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, stir-frying until fragrant, about 30 seconds.
- 4. Add broccoli florets and stir-fry for 3-4 minutes until tender-crisp. If using cornstarch, mix it with a little water and add to the wok to thicken the sauce.
- 5. Return the cooked chicken to the wok, pour in the stir-fry sauce, and stir everything together for about 2 minutes until well coated. Serve hot over rice or noodles.
