30-Minute Chicken and Broccoli Stir-Fry

• Chicken: I use boneless, skinless chicken breasts, cut into bite-sized pieces for quick cooking. You can also swap in chicken thighs for extra juiciness.
• Stir-fry veggies: I love using broccoli florets because they soak up the savory sauce while still keeping their crunch, plus yellow and orange bell peppers for added sweetness and color.
• Soy sauce: Low-sodium soy sauce is the flavor foundation for the Asian-style sauce. Like my Mongolian beef recipe, using low-sodium soy sauce is essential. Regular soy sauce will result in a dish that’s way too salty!
• Hoisin sauce: Thick and syrupy, hoisin sauce is made from fermented bean paste and has a sweet and tangy flavor.
• Chicken broth: Creates a flavorful base for the sauce while keeping it light. I prefer low-sodium broth so I can control the saltiness. Vegetable broth can be used instead if that’s what you have on hand.
• Garlic and ginger: These two are the flavor foundation of any good stir-fry. Fresh ginger adds a slightly spicy warmth, but ginger paste is a great shortcut if you’re in a hurry!
• Cornstarch: Thickens the sauce so it coats the chicken and veggies perfectly.
• Vegetable oil: Vegetable oil stands up to high heat when you’re sauteeing the vegetables. Other oils to use in stir-fry recipes include grapeseed oil, canola oil or avocado oil.

See the recipe card for full information on ingredients and quantities.

1. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, cornstarch, garlic and ginger. Set aside.

2. Sauté the vegetables. Add 1 tablespoon of oil to a large skillet or wok over medium heat. When the pan is hot, add the broccoli and peppers and cook, stirring constantly, until crisp-tender, 3 to 4 minutes. Remove them to a plate.

3. Cook the chicken. Add the remaining oil, and cook the chicken, stirring frequently, until golden and cooked through.

4. Add the sauce. Pour the sauce into the pan with the chicken and cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes.

5. Combine and serve. Return the veggies to the pan and toss everything to combine. Serve the stir-fry over steamed white rice or noodles. Top with a squeeze of lime juice and sesame seeds if desired.

The #1 Tip for Making Stir-fry at Home: Prepare all your ingredients before you start cooking. Stir-frying moves fast, so it’s important to have all your ingredients prepped, sliced and ready to go. Once you fire up the flames, there’s no time for last-minute chopping or measuring, so being organized will help you create a delicious meal without any stress.

Serving Suggestions

My favorite way to enjoy this broccoli and chicken stir-fry is over lo mein noodles, though spaghetti works just as well if I’m out of Asian-style noodles. Steamed white or brown rice is always a delicious option too. For a takeout-inspired feast, I’ll serve it with air fryer spring rolls or a refreshing sweet and sour cucumber salad. And for dessert, homemade fortune cookies are always a must!

Stir-fry is incredibly versatile. Think of this recipe as a blueprint for making your own version.

• Change up the veggies. Bok choy, green beans, snap peas, cauliflower, mushrooms, carrots and onions are among the many fresh vegetables that are great in stir-fry. Whatever vegetables you are using, cut them up into bite-sized pieces so they’ll cook quickly. 
• Use frozen vegetables. Look for mixed stir-fry vegetables in the freezer case. Or use up those half-empty bags of green beans, carrots, broccoli and other veggies lingering in your freezer.
• Use another protein. Incorporate thinly sliced beef, shrimp, tofu or pork (try my pork and broccoli recipe!). Just be sure to adjust the cooking time accordingly for whatever protein you use.
• Serve in lettuce cups. Bring a platter of butter or bibb lettuce pieces to the table. Everyone can make lettuce wraps by spooning the stir-fry mix into the lettuce cups, with or without rice.

Storage and Reheating

Leftovers will keep in an airtight container in the fridge for up to 4 days. For the best texture, reheat in a skillet over medium heat with a small splash of oil for 5–7 minutes. If using the microwave, add a bit of water or soy sauce to keep it from drying out.