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30-Minute Chicken and Broccoli Stir-Fry

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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 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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