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Easy Chicken Broccoli Stir Fry


  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1 -inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1 ¼ teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli florets
  • ¾ to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Toasted sesame seeds, optional, for garnish
  • Steamed rice or fried rice, to serve


  • Add chicken, scallion whites, soy sayce, sugar, 1 tsp. cornstarch, 1 tsp. salt, sherry, sesame oil, and about half the garlic and ginger to a mixing bowl. Mix the chicken around well in the mixture to coat and allow to marinate at room temperature for about 15 minutes.
  • Add the remaining cornstarch and 1/3 cup water.
  • Over high heat, add 1 tbsp. oil to a large nonstick skillet or wok. Add broccoli florets, remaining garlic, ginger, 2 tbsp. water, and 1/3 tsp. each salt and pepper. Stir fry about 2 minutes, until the broccoli is bright green. Do not overcook. Broccoli should still be crisp. Transfer this mixture to a plate.
  • Bring the skillet or wok back to high heat and add another 2 tbsp. oil. Add the chicken, and chili flakes if desired. Stir-fry until the chicken gets slightly brown, about 3 minutes. Add hoisin sauce, and then add the broccoli back to the pan. Stir briefly until the broccoli is reheated.
  • Stir in the cornstarch mixture you set aside and bring to a boil until the sauce has thickened. You can add a bit more water if needed to thin out the sauce.
  • Add everything to a serving bowl or platter and garnish with sesame seeds. Serve with steamed or fried rice.
  • You can also use the greens of the scallions to garnish if you like that raw oniony flavor.