88% would make this again

Stir Fried Chicken With Broccoli

Q: Can I use frozen broccoli in chicken and broccoli stir fry?

Yes you can use frozen broccoli. Just let it thaw fully and pat it dry with kitchen paper before cooking so it doesn't release too much water and steam instead of stir fry properly. Fresh broccoli usually gives a better texture and more vibrant colour but frozen works fine when you handle it right.

Q: What can I substitute for oyster sauce in the stir fry sauce?

If you don’t have oyster sauce try hoisin sauce or mix soy sauce with a little honey or brown sugar for a similar sweet-umami flavour. Hoisin is sweeter and a bit thicker, so you might want to balance it with a splash of soy sauce to keep the sauce from being too sweet.

Q: How do I keep broccoli crisp-tender and not mushy?

Cook the broccoli quickly over high heat and aim for bright green and just tender. Some people blanch it for a minute first then drain and stir fry which helps keep colour and prevents overcooking. Avoid letting it sit too long in the pan once it is soft. We know people don't enjoy it mushy which is a common dislike from many people so we've made sure our recipe has this right.

Q: Can I make stir fried chicken with broccoli ahead of time?

Yep you can prep ahead by slicing the chicken and vegetables and mixing the sauce before cooking. Store them separately in the fridge and cook everything together when you’re ready. Fully cooked stir fry can be stored in an airtight container in the fridge for 3 to 4 days, then reheated gently.

Q: How do I avoid steaming the chicken instead of stir frying it?

Make sure your pan is very hot and don’t crowd it. Cook the chicken in a single layer so it sears rather than steams. If the pan gets too crowded, the temperature drops and the pieces release water which leads to steaming. Searing in batches keeps a good texture and colour.

Q: Can I use other vegetables or proteins in this stir fry?

Absolutely. You can add more veg like carrots, snap peas, mushrooms or peppers as long as they are cut into similar sizes so they cook evenly. You can also swap the chicken for beef, pork, shrimp or firm tofu depending on your preference.

Q: What is the best way to thicken the sauce so it clings to the chicken and veg?

From all the dishes we've cooked, we found that you can mix a little cornflour with water into a smooth slurry and add it to the sauce as it heats. This will thicken it into a shiny, glossy coating that sticks to everything. Make sure to stir the sauce once it is in the pan so it heats evenly and doesn’t clump.

Vish G

March 4, 2026

This Asian style stir fried chicken and broccoli is so popular as a weeknight staple for many people who have a busy day but need something delicious without taking up too much time. Some have said this dish tastes even better than takeout! Here is our modern twist to this dish featuring sweet peppers and a flavoursome sauce that coats every piece of juicy chicken for an easy yet yummy meal that even kids will love. Follow our steps to make this a restaurant level stir fry right at home!

PREP TIME

15 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

Chicken and Broccoli
500 g or 1 lb chicken breast or boneless thighs, thinly sliced
1 tablespoon light soy sauce
1 tablespoon cornflour or cornstarch
1 teaspoon sesame oil
1 tablespoon water
Vegetables
300 g or 10 oz broccoli florets
2 sweet bell peppers, red and yellow if possible, sliced into strips
3 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely grated
Sauce
3 tablespoons light soy sauce
1 tablespoon oyster sauce or hoisin sauce
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
120 ml or 1/2 cup water
1 teaspoon cornflour or cornstarch
For cooking and finishing
2 tablespoons neutral oil such as vegetable or sunflower oil
1/2 teaspoon toasted sesame oil
Optional garnish of spring onions or sesame seeds

Instructions

Place the sliced chicken in a bowl and add the soy sauce, cornflour, sesame oil and water. Mix well so every piece is coated. Set aside while you prepare everything else.
In a small bowl, mix together all the sauce ingredients until smooth and set aside.
Bring a saucepan of water to the boil. Add the broccoli and cook for 1 minute, then drain well. This keeps it bright green and stops it overcooking later.
Heat a large frying pan or wok on high heat until very hot. Add 1 tablespoon of the oil.
Add the chicken in a single layer. Leave it alone for 1 to 2 minutes so it browns, then stir and cook just until it turns white and is almost cooked through. Remove the chicken to a plate.
Add the remaining oil to the pan. Add the broccoli and peppers and stir fry for 2 to 3 minutes until crisp but tender.
Add the garlic and ginger and stir for about 20 seconds, just until fragrant.
Return the chicken to the pan and give everything a quick stir.
Stir the sauce once more then pour it into the pan. Let it bubble for 1 to 2 minutes, stirring until thickened and glossy and everything is well coated.
Turn off the heat and drizzle over the toasted sesame oil.
Taste and adjust if needed with a splash of water for looseness or a pinch of sugar if you like it sweeter.
Serve immediately with rice or noodles and finish with spring onions or sesame seeds if using.