Take on the takeout with this fast and fresh recipe for 30-Minute Chicken and Broccoli Stir-Fry served over a bed of noodles or rice.
What’s not to love about a classic chicken stir-fry? It’s quick, flavorful and versatile (hello, random veggies in the fridge and freezer!). This recipe for Chicken and Broccoli Stir-Fry delivers on all those fronts, and then some.
How to Make Quick Chicken and Broccoli Stir-Fry
Got 30 minutes? Then you’ve got a meal with maximum flavor and minimum fuss. That’s the beauty of stir-fry recipes. Prep everything in advance and then you’re only ever minutes away from a home-cooked meal.
To save more minutes, opt for pre-cut veggies at the grocery store. Fresh or frozen work great!
How to Make Stir-Fry with Frozen Vegetables
Frozen veggies are an amazing time-saving tip when it comes to whipping up stir-fry, and they can easily be the star of the show in this Chicken and Broccoli Stir-Fry.
My number 1 tip for using frozen veggies in stir-fry is to ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.
The real beauty of this recipe is that you can utilize whatever veggies you have in your fridge or freezer, so it’s a great way to make the most of leftover odds and ends. All that’s left to do is decide if you’re serving your stir-fry over rice or noodles and then lunch, dinner or a late-night snack is done!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 3 Tablespoons low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2/3 cup chicken broth
- 2 teaspoons cornstarch
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 Tablespoons vegetable oil, divided
- 1 pound broccoli florets
- 1 yellow pepper, cut into strips
- 1 orange pepper, cut into strips
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Rice or noodles, for serving
- Lime wedges, for serving
- In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, cornstarch, garlic and ginger. Set the sauce aside.
- Add 1 tablespoon oil to a large nonstick skillet set over medium-high heat. Add the broccoli and peppers and cook, stirring constantly, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a plate.
- Add the remaining 2 tablespoons vegetable oil to the pan then add the chicken and cook, stirring frequently, until it is no longer pink.
- Add the sauce and bring the mixture to a boil. Cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the vegetables to the pan and toss to combine.
- Serve the stir-fry with rice or noodles, or tuck it into lettuce wraps. Top with lime juice and serve.
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