Chicken and Broccoli Stir-fry

Game Plan: Marinate the chicken while you prepare the rest of the ingredients

Total Time:
27 min
5 min
15 min
7 min

4 servings

  • 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 1/4 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, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds, optional
  • Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

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Pairs Well With

Peachy, honeyed white wine

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4.7 238
loved this recipe. i used string beans instead of broccoli since i didn't have any and it turned out great. also i didn't have hoisin sauce but i had oyster sauce and it was perfect. i suggest putting more ginger and garlic than suggested but that's probably just me showing my filipino heritage lol have fun in the kitchen! item not reviewed by moderator and published
I made this recipe for lunch today and from fridge to table it took less than 30 minutes. I didn't have hoisin sauce and it wasn't needed AT ALL. The chicken and marinade made plenty of sauce with the cornstarch, almost too much. I added water and all it did was make more sauce! item not reviewed by moderator and published
This recipe is delicious. We made it last night for the first time and loved it. Makes such a difference to marinade the chicken. I added carrots and snow peas, as I like more vegetables and added color. I also added more garlic. I think adding cashews to the dish might be tasty too, although we haven't tried that yet. Goes beautifully with jasmine rice, but brown would be good too. item not reviewed by moderator and published
Very yummy. Added sliced mushrooms and carrots too. The ginger and garlic flavor combination is classic. item not reviewed by moderator and published
I really liked this! The flavors were unique and fresh. I doubled the parts that made up the sauce because I prefer a lot of sauce for my rice. item not reviewed by moderator and published
We loved this. I did add a little extra hoisin sauce and ginger. Will definitely make this dish again. item not reviewed by moderator and published
Family loves this. Great favors throughout. Take out is now unacceptable. Recipe is quick and easy so we are all happy. item not reviewed by moderator and published
This was excellent! Maybe 5 minutes prep for others…it was close to an hour for me which didn't bode well on a school night! Very good. Wish I would've read more of the reviews and doubled the sauce because it was so tasty just wish we had more. A little less ginger for me next time. I may have used slightly over an inch but will probably go with 3/4 next time. item not reviewed by moderator and published
This was one of the tastiest dishes I have ever eaten. I did double the sauce as other reviewers recommended. Since salt was part of the sauce, I stupidly doubled it as well which I think was a huge mistake. The following week I made it again and still doubled the sauce but did not double the salt and it was perfection :) item not reviewed by moderator and published
Amazingly tasty and easy. There are quite a few steps, but if you get everything all prepped ahead, it goes right along smoothly! My husband is kind of particular with his Chinese food choices, and he flipped over how good it was. Will make again, and again. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken-Broccoli Stir-Fry

Recipe courtesy of Food Network Kitchen