Stir Fry Chicken and Broccoli

On the menu tonight – Stir Fry Chicken and Broccoli!

I love Chinese food, but it can get expensive going out or ordering take out frequently. Luckily, you can make your own take out favorites in the time it takes to wait on delivery. Chicken and Broccoli is one of my go-to take out meals.

This version only takes about 25 minutes to make. Preparation is key to getting it done quickly. Start by cooking the rice since it will take the most time. You’ll have the meal finished in about the same time as it would take to order and wait for it to arrive.

The next time you’re craving Chinese take out, try making this Stir Fry Chicken and Broccoli. Let me know how it turns out.

Stir Fry Chicken and Broccoli

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By Patrick Dulmage Serves: 4-6
Prep Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes

Stir Fry Chicken and Broccoli


  • 4 tablespoons soy sauce (I use low sodium)
  • 2 tablespoons orange juice
  • 2 tablespoons brown sugar (light or dark)
  • 1-2 tablespoons rice wine vinegar
  • ½ tablespoon corn starch
  • ½ tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1-2 tablespoons oil for cooking chicken and veggies (peanut or vegetable oil)
  • 1 lb boneless, skinless chicken thigh, cut into bite size pieces
  • 2 tablespoons peeled and chopped fresh ginger or 1 teaspoon dried ground ginger
  • 4 cloves garlic, minced
  • 1 carrot, finely diced
  • 4 green onions, sliced
  • 4 cups broccoli, pre-cooked
  • Salt and pepper
  • 1 cup rice



Pre-cook the broccoli.


Pre-cook the rice. (see my Cilantro Rice recipe to perfectly cook your rice)


In a mixing bowl, whisk together the soy sauce, orange juice, brown sugar, rice wine vinegar, cornstarch, sesame oil, and red pepper flakes.


Pre-heat a wok or large pan with oil.


When the oil shimmers, add the chicken in batches. Don’t crowd the pan.


Stir-fry until the chicken is cooked through, about 4 minutes depending on the size of the pieces.


Transfer to a plate or bowl and continue with the rest of the chicken.


Once all the chicken is cooked, add a little more oil to the wok or pan and add the ginger, carrot, garlic, and green onions.


Add the chicken back to the pan with the broccoli and stir to combine.


Pour in the sauce and stir until the sauce thickens.


Transfer to a serving dish.


Serve over cooked rice. Check out my Cilantro Lime Rice recipe to make the perfect rice.

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