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Chicken stir-fry with broccoli served in a bowl, showcasing colorful vegetables and tender chicken.

Chicken and Broccoli Stir-Fry

A fast and flavorful chicken stir-fry with broccoli and bell pepper in a glossy soy-honey sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, thinly sliced Slice against the grain for tender bites
  • 3 cups broccoli florets
  • 1 each bell pepper, sliced (any color)
  • 2 tablespoons vegetable oil (or neutral oil with a high smoke point)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce (use low-sodium if preferred)
  • 2 tablespoons oyster sauce (optional, adds depth)
  • 1 tablespoon honey or sugar (adjust to taste)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken)
  • to taste Salt and pepper
  • as needed Cooked rice or noodles for serving
  • as needed Sesame seeds and sliced green onions for garnish (optional)

Method
 

Preparation
  1. Prep everything first: slice the chicken, chop the broccoli and bell pepper, and mince the garlic and ginger.
  2. Whisk together soy sauce, oyster sauce (if using), and honey in a small bowl.
Cooking
  1. Heat a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat.
  2. Season the chicken lightly with salt and pepper. Add the chicken in a single layer and let it sear without moving for 2 to 3 minutes per side until golden and cooked through. Remove the chicken to a plate.
  3. Add the remaining 1 tablespoon oil to the pan. Add garlic and ginger and stir for 20 to 30 seconds until fragrant.
  4. Add broccoli and bell pepper to the pan. Stir-fry for 3 to 5 minutes until the vegetables are crisp-tender but still bright.
  5. Return the chicken to the pan. Pour the soy sauce mixture over everything and stir to combine. Let the sauce bubble for about 1 minute to marry the flavors.
  6. Stir the cornstarch slurry, then pour it into the pan while stirring. Cook until the sauce thickens, about 30 to 60 seconds.
  7. Taste and adjust with salt, pepper, or a touch more honey if you want it sweeter. Serve immediately over rice or noodles and garnish with sesame seeds and sliced green onions if desired.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 5g

Notes

For gluten-free, use tamari instead of soy sauce. You can substitute honey with brown sugar or maple syrup. For a vegetarian option, use tofu or thinly sliced chicken thighs for darker meat. Best served over rice or noodles, with optional sides like cucumber salad or steamed dumplings.

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