Healthy Chicken And Broccoli Stir Fry Recipe

There's something truly comforting about the sizzle of a hot pan as chicken hits the oil, sending up savory aromas that signal dinner is on its way. This Healthy Chicken and Broccoli Stir Fry brings together crisp-tender vegetables, juicy chicken, and a perfectly balanced sauce that’s savory, slightly sweet, and packed with flavor.

this Recipe

I first crafted this recipe during a week of clean eating, craving takeout flavors without the extra calories or additives. It turned out so satisfying and easy, it quickly became a weekly staple. Best of all, it’s a one-pan wonder—quick to make, light on cleanup, and always a crowd-pleaser.

Let’s dive into why this stir fry deserves a permanent spot in your dinner rotation.

Why You'll Love This Healthy Chicken And Broccoli Stir Fry

Get ready to fall in love with a dish that’s not just nourishing but downright delicious. This Chicken and Broccoli Stir Fry is the kind of recipe you’ll want to keep on repeat—especially on busy nights when time and energy are in short supply.

First and foremost, this recipe is lightning-fast. From start to finish, it takes just around 25 minutes, making it ideal for weeknights when you need something nutritious on the table—fast. No marinating, no long cook times, and no stress.

It's also incredibly healthy. With lean chicken breast, nutrient-dense broccoli, and a homemade sauce made without refined sugar, you’re getting all the flavor of your favorite takeout with none of the guilt. It’s high in protein, low in fat, and loaded with fiber and vitamins.

Budget-conscious? This stir fry uses just a handful of affordable ingredients, most of which you probably already have in your pantry or freezer. You can feed four people for under $12—less than the cost of one takeout entrée.

And let’s not forget versatility. You can customize this dish endlessly based on what you have on hand or what your family loves. Swap the broccoli for snap peas or bell peppers, change up the protein, or toss in a handful of cashews for crunch—the possibilities are endless.

With all these benefits, it’s no wonder this dish earns rave reviews from everyone who tries it.

Ingredients Notes

This recipe is a testament to how a few wholesome ingredients can come together to make something extraordinary. The key is using fresh, flavorful components that complement each other beautifully while keeping the prep minimal and the outcome satisfying.

Boneless, skinless chicken breasts are the star here. They cook quickly and absorb the flavors of the sauce beautifully. For best results, slice the chicken thinly and evenly so it cooks through in just minutes while staying tender and juicy. If you prefer dark meat, chicken thighs are also a great option for a bit more richness.

Fresh broccoli florets bring texture, color, and loads of nutritional value. They’re rich in fiber, vitamin C, and antioxidants. Cut the florets into small, bite-sized pieces so they cook quickly and evenly in the skillet. If you're short on time, frozen broccoli works too—just thaw and pat dry before adding it to the pan to avoid excess moisture.

The garlic and ginger are essential for building that bold, aromatic base you associate with a great stir fry. Freshly grated or minced is best, delivering a pungent, zesty flavor that infuses every bite.

The sauce comes together with a mix of low-sodium soy sauce, honey, rice vinegar, and cornstarch. This combo hits all the right notes: salty, slightly sweet, tangy, and thick enough to coat the chicken and broccoli perfectly. If you're avoiding honey, a touch of maple syrup or coconut sugar works just as well.

You won’t need any fancy tools—just a good nonstick skillet or wok, a sharp knife, and a cutting board. A microplane grater makes quick work of the garlic and ginger, but it’s not essential.

How To Make This Healthy Chicken And Broccoli Stir Fry

Making this stir fry is wonderfully simple, and once you’ve done it once or twice, you’ll likely memorize the whole process. It’s all about timing and temperature—two things that turn a good stir fry into a great one.

Start by preparing all your ingredients before turning on the stove. Slice the chicken, cut the broccoli, mince the garlic and ginger, and whisk together the sauce. Stir fry cooking goes fast, and having everything ready to go makes the process seamless.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Let it cook undisturbed for 2-3 minutes to get a nice sear, then stir and continue cooking until it’s just cooked through—about 5-6 minutes total. Transfer the chicken to a plate and set aside.

Add a bit more oil if needed, then toss in the broccoli. Stir fry it for 3-4 minutes until bright green and crisp-tender. Add a splash of water or chicken broth to help it steam slightly and speed up the cooking if needed. You want the broccoli to be cooked but still have some bite.

Next, add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant. Then return the cooked chicken to the pan and pour in the sauce. The cornstarch in the sauce will start thickening right away as it hits the heat, turning everything glossy and delicious in just a minute or two.

Stir everything together until the chicken and broccoli are evenly coated and heated through. Taste and adjust the seasoning if needed. If you want a bit of heat, a sprinkle of crushed red pepper flakes or a dash of sriracha is a great addition.

From start to finish, this dish takes around 25 minutes—and you’ll have a healthy, flavorful meal that’s better than takeout and way better for you.

Storage Options

This stir fry stores beautifully, making it a great option for meal prep or leftovers. Allow the dish to cool completely before transferring it to airtight containers.

In the fridge, it will keep well for up to 4 days. Just portion it out into individual containers with a side of rice or quinoa for easy grab-and-go lunches throughout the week.

If you want to freeze it, skip the rice and freeze only the stir fry portion. Store it in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge, then warm it in a skillet with a splash of water or broth to loosen the sauce.

For reheating, a microwave works fine—just cover loosely and heat in 30-second increments, stirring occasionally. If you have time, reheating on the stovetop helps preserve the texture of the broccoli and brings the sauce back to life.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily change things up based on dietary needs, seasonal produce, or whatever’s in your fridge.

Swap the chicken for shrimp, tofu, or even thin slices of beef. Just adjust the cook time accordingly. Shrimp cooks in about 3 minutes, while tofu should be pan-fried until golden before adding the sauce.

Change up the vegetables to keep things interesting. Bell peppers, snap peas, mushrooms, or baby bok choy all work beautifully in place of or alongside the broccoli. It’s a great way to clean out the crisper drawer.

For a gluten-free version, use tamari instead of soy sauce. Make sure your cornstarch is gluten-free as well, and you’ll have a dish that’s safe for those with gluten sensitivities.

To reduce sugar, you can omit the honey or replace it with a low-glycemic sweetener like monk fruit syrup. The flavor won’t be exactly the same, but the sauce will still have a nice balance.

Don’t be afraid to play with the heat level. Add a spoonful of chili garlic sauce or a pinch of cayenne pepper if you like things spicy. Or keep it mild for kids or spice-averse eaters.

No matter how you tweak it, this stir fry is one of those rare recipes that’s hard to mess up—and that’s exactly why it belongs in your regular rotation.

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