Kitchen notes · a little help before you start
20 Minute Chicken Broccoli Stir Fry (Video)
Chicken and broccoli in a glossy, savory sauce is a welcome dinner when you're craving a good stir fry. The broccoli has just enough bite to keep things interesting beside the chicken. A little sauce over the rice or noodles makes the plate especially inviting.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Mix the sauce first
The sauce only simmers for a couple of minutes, so have it whisked before the pan gets hot. Cornstarch settles quickly, so give it another quick stir right before pouring it in.
2. Keep the chicken pieces small
Small pieces are what make the short cook time work. They brown and cook through quickly over high heat, which means the broccoli can go in without waiting around.
3. High heat means stay close
Garlic and ginger start in a very hot pan and only need about 30 seconds before the chicken goes in. Have the chicken ready so the aromatics don't sit too long and brown past the point you want.
Get to know the ingredients
Broccoli florets
Use florets rather than large chunks so they can begin to soften in the brief stir-fry time. They only cook for a couple of minutes before the sauce goes in.
Mushroom choices
White, baby bella, or shiitake mushrooms all fit here, and they're optional. Slice them before cooking so they soften along with the broccoli instead of needing extra time.
Sauce thickener
The cornstarch is what turns the broth or water and soy sauce into a glossy sauce. Whisk it into the sauce mixture before cooking so it can thicken evenly in the pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for 20 Minute Chicken Broccoli Stir Fry (Video)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the sauce has thickened, it's ready to serve. Spoon it over rice or noodles, and add sesame seeds if you want that final garnish.
A little more help as you go
Use broth or water
The sauce works with low-sodium chicken broth or water. Broth gives the sauce a chicken base, while water keeps it simple and still lets the soy sauce, honey, garlic, and ginger carry the flavor.
Heat is optional
Sriracha or chili paste goes into the sauce if you want it. Since it's whisked in at the start, the heat spreads through the whole stir fry rather than landing in one spot.
A few questions you might have
Do I cook the broccoli before adding it to the pan?
No. Add the broccoli florets straight to the pan after the chicken is cooked through. They stir-fry briefly, just until they begin to soften, then finish with the sauce.
Can I skip the ginger?
Yes. The fresh ginger is listed as optional. If you leave it out, still add the garlic to the hot oil before the chicken as directed.
When do I know the sauce is done?
After you pour it into the pan, let it simmer until it thickens. That should take another 2 minutes, and the sauce will coat the chicken and vegetables more visibly.
Should the chicken be fully cooked before the vegetables go in?
Yes. The chicken cooks first until browned and cooked through. The broccoli and mushrooms only get a short stir after that, so don't rely on that step to finish the chicken.
Can I use water instead of chicken broth in the sauce?
Yes. The recipe gives low-sodium chicken broth or water for the sauce, so either one is fine. Use the same amount listed in the ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
