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?

Pairs Well With

Peachy, honeyed white wine

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    225 Reviews
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    So delicious, taste just like the PF Chang's version of garlic and ginger broccoli chicken. I omitted the 1/4 tsp of salt after reading that the dish was a little salty from other reviews.... Also added maybe a little more ginger and garlic than the recipe called for but it was soo good.
    Loved this recipe!! I was a little worried because I dislike the smell of the sesame oil, but it turned out delicious! I used minced garlic and ginger paste and had no sherry, so it was left out - never missed it! I also used low sodium soy and it was still a little salty (which I like, but know I shouldn't have) so next time I'll go a little lighter on the salt that I added. All in all - a keeper!!!
    excellent. even without hoisin sauce( i didn't have any)!
    Very Yummy!
    Very delicious. I didn't have sherry, so I substituted red wine vinegar. The whole family loved it. I also used thin sliced chicken breast. Will definitely make again!
    My family and I really liked the flavor of this recipe. I left out the sugar and increased the amount of ginger and garlic (used jarred minced of both - makes prep much quicker). I also doubled the recipe cause I had 4 chicken breasts and a lot of broccoli. I served it over basmati rice cooked with a little rice wine vinegar.Everyone had seconds and asked that I make this again.
    Very tasty - my husband likes food extra spicy, so I diced two chilies in the maranade sauce. I also added whole sugar snap peas with the broccoli. When the dish was almost complete, we added two eggs to bind the food. Will definitely make again.
    Very good and quite easy to prepare. Excellent flavor. I added slices of Pork also. It is my go-to 'any meat' Stir-fry recipe.
    Very easy and very tasty! Didn't have sherry so omitted it. Chicken was so tender!!!! Made this on a Saturday before going to work. Now I have something wonderful to come home to... that is if my daughter and husband don't get to it first!
    This recipe was very tasty! I omitted the sherry, because I didn't have any. I didn't have any hoisin any hand either, so I followed a recipe that was posted from a fellow reviewer. I didn't bother making the full amount listed, however. I just dumped what I deemed to be equal parts of the recipe into a tablespoon and called it good. :) I brought down the red chili flakes just a touch because I have two little girls who are intolerant to spice; other than these modifications, I made the recipe as called for. It was a great way to use up some broccoli I had on hand, I'll make this again soon. 
    Will definitely make again, though I felt it was a little light on the sauce, so may make double the sauce the next time.
    I'm short on time so I'll keep this brief.... AWESOME recipe. Love the sauce / marinade. Love the use of broccoli stems. Definitely check this one out.
    My husband LOVED this recipe and I thought it was great. I didn't have broccoli, so I used our fresh green beans. Also, I didn't have hoisin sauce and so I looked up a recipe online for hoisin sauce and I'm glad I did. Hoisin sauce -  
    4 tablespoons soy sauce 
    2 tablespoons peanut butter or black bean paste 
    1 tablespoon honey or molasses or brown sugar 
    2 teaspoons white vinegar 
    1/8 teaspoon garlic powder 
    2 teaspoons sesame oil 
    20 drops chinese hot sauce, habenero or jalepeno 
    1/8 teaspoon black pepper 
    Stir well. 
    I followed the directions exactly and it was delicious! Tasted just as good as the chicken and broccoli you get from Chinese take-out.
    I love this recipe.It was a big hit with the family, Very flavorful!!!
    Very good.... Although I omitted the sherry from the recipe. The longest part of the process was the preparation. Once I actually started cooking it was a relatively fast recipe. I served it on top of just plain white rice (my husband doesn't like brown rice and he devoured it. I will definitely be making this again.
    I doubled the recipe to feed 5 people using the exact ingredients it called for. I had to make the hoisin sauce from scratch, overall we enjoyed the recipe but I felt it was a bit too tangy.
    We loved this! I didn't use the sherry, and I didn't have fresh ginger so I used ginger seasoning. It was an easy recipe that turned out delicious. Will make again!
    Great recipe. I would have given 5 stars, but I made a few changes: 
    I seared the whole chicken breasts on my grill to give added color, a little smokiness, but I didn't cook through. I let them cool, then cubed and marinated with other ingredients. I also added sliced mushrooms and cooked with the broccoli florets. 
    At serving time I replaced almonds with Ramen noodles for extra crunch. (I put 1 pack of Ramen Noodles, without seasoning pack, in a zip-lock bag and crushed. I added 1/2 stick of butter to pan and sautéed noodles until lightly browned, cooled and sprinkled on top of dish
    Yum. Very simple recipe with good results. It filled us up without being too heavy.
    Really good marinade, even without having any hoisin sauce or sherry vinegar. We used steak instead of chicken. Next time we'll double the sauce and add more salt.
    I tripled the sauce for the recipe. A overdid the salt a bit but was really really good. Good staple weeknight dish. Kids are eating it, so thats all I can ask for!
    I think I've spoiled myself for Chinese take-out. This was a great recipe with delicious results, although with the prep time it wasn't quite as quick as I would have liked. I didn't have any fresh ginger so I substituted powdered and while I know fresh would have been better the powdered was still good. I also added water chestnuts which were a big hit. My family loved this meal so I will definitely make it again.
    OMG. This is a amazing dish..Beautiful light and fresh taste. I added a little extra if anyone wants to try. I added asparagus with water chestnuts, with a little extra stir fry sauce. I was unable to hosin sauce. I would definitely make this dish again.
    This was very tasty. I used one whole scallion instead of just the whites, because I love onions. And I also replaced the chicken with tofu since that was what I had. However, next time I will definitely try it with chicken. This recipe was very tasty!
    This was absolutely amazing. I didn't have enough broccoli, so I added other veggies into this dish and it turned out great.
    This recipe was easy and fantastic. I didn't have dry sherry so I didn't use it. I also did not have hoisin sauce so what I did it was look up the ingredients to the sauce, and added those things to the stir fry. It came out AWESOME!!! WAAAYYYY better than a Chinese restaurant! Thank you again Food Network!
    I added some bellas, but it was pretty bland.
     Easy recipe to make, but it needs a little flavor and spank.
    This is a great recipe and definitely a "keeper". I made this last night and my family absolutely LOVED it. It had great flavors. I followed the recipe to a "T" and did not change anything. Surprisingly I had all of the ingredients. Just absolutely DELISH!
    Just what I was looking for - the technique was simple and the flavor was excellent. I like that the broccoli stems are not wasted. Agree with other reviewers; will make more marinade next time. In the meantime, I just added additional water as I sauteed things. Next time I'll add some mushrooms and who knows what else. Thanks! Yum.
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