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chicken and broccoli stir fry

Chicken and Broccoli Stir Fry

Recipe for easy and healthy Chicken and Broccoli Stir Fry. Recipe with step by step pictures and video.

  • Total Time: 30m
  • Yield: 4 servings 1x



The marinade for chicken

500 grams chicken thighs – boneless
1 tablespoon dark soy sauce
1 teaspoon rice vinegar
1/4 teaspoon salt
1 tablespoon corn starch
1/2 teaspoon cracked black pepper

For frying chicken and veggies

1.5 tablespoon Indian style sesame oil (or) peanut oil
1 broccoli (stems alone)
1 carrot, sliced at an angle
1 broccoli (florets alone)
1 red bell pepper, diced
1 teaspoon cracked black pepper

For the stir fry

1.5 tablespoon Indian style sesame oil (or) peanut oil
3 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon sliced spring onion (white part)
1/4 cup omion, diced
1/2 stock cube
3 tablespoon spring onions, chopped
1 tablespoon toasted white sesame seeds

For the sauce

2 tablespoon dark soy sauce
1/2 teaspoon rice vinegar
1 teaspoon sugar
3 tablespoon oyster sauce
1.5 teaspoon red chilli flakes

For the corn starch slurry

1.5 tablespoon corn starch
1 cup water


I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.

Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool.

In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes. Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.

Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.

Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine. Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine. Add it to the pan. Cook for couple of minutes. The sauce will become thick. Add back the veggies. Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.

A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.


I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.

I have used both cracked black pepper and red chilli flakes. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.


  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 25m

Keywords: chicken and broccoli stir-fry