Garlicginger Chicken Broccoli Stirfry

Q: Can I make substitutions for gluten‑free, vegetarian, or low‑sugar versions?

Yes — swap low‑sodium tamari or coconut aminos for soy to go gluten‑free, and use arrowroot instead of cornstarch if you prefer. For vegetarian/vegan options, replace chicken with firm tofu (pressed and pan‑fried) or mushrooms and use mushroom soy or extra hoisin for depth. To reduce sugar, cut the brown sugar or honey in half and add a splash more rice vinegar or lime for brightness.

Q: What’s the best way to store, freeze, and reheat leftovers so broccoli doesn’t get soggy?

Cool the stir‑fry quickly and store in an airtight container in the fridge for 3–4 days; it freezes well for up to 2 months (thaw overnight in the fridge). Reheat gently in a hot skillet with a splash of stock or water to revive the sauce — avoid long microwave blasts which make broccoli mushy. If you know you’ll have leftovers, slightly undercook the broccoli initially so it retains texture on reheating.

Q: How can I lighten the dish or lower the sodium without losing flavour?

Use low‑sodium soy sauce and chicken stock, reduce the added sugar, and swap half the rice for cauliflower rice or extra greens to cut calories. Increase aromatics (more garlic, ginger, scallions) and add a squeeze of lime or rice vinegar at the end to boost perceived flavour without extra salt. Serving with brown rice adds fibre, which helps the meal feel more filling for fewer calories.

GarlicGinger Chicken and Broccoli Recipe My Weeknight Favorite

By Sophie ChenSeptember 23, 2025Updated: September 22, 2025

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4.00 (2 Ratings)

Table of Contents

☷

Quick Hook

Chicken and Broccoli Recipe is my go-to weeknight hero. Oh my gosh, it smells like takeout but feels homemade. I usually make a garlic ginger version that’s bright and sticky.

That garlic ginger chicken and broccoli twist gives it real zip.

Brief Overview

This is a Chinese American chicken and broccoli stir fry. It borrows takeout flair and home kitchen ease. Difficulty is easy.

Prep Time: 15 minutes. Cook Time: 8 10 minutes. Total Time: 23 40 minutes. Yields four servings, about 1.

5 2 cups each. Serve over jasmine rice or noodles.

It’s rooted in simple stir fry technique. Many families in the U.S. lean on this dish. Think chinese american chicken and broccoli stir fry meets healthier weeknight cooking.

Main Benefits

Top health win? Lean protein and plenty of veg. This Chicken Broccoli Lean And Green combo keeps meals light. Per portion you get roughly 34 grams of protein. That’s solid for dinner.

Perfect for quick dinners and picky eaters. It beats ordering takeout most nights. Honestly, I used to order this weekly.

Then I learned how to velvet chicken for stir fry. Game changer. Thin slices and a touch of cornstarch make it silky.

What makes it special is balance. Umami from soy and oyster sauce. Brightness from rice vinegar or lime. A glossy chicken and broccoli with oyster sauce glaze clings to every floret.

You get Broccoli Stir Fry texture and real chicken stir fry depth.

I love that you can tweak it easily. Try Ww Chicken And Broccoli Stir Fry ideas for weight watchers. Add chili for heat, swap tofu for a vegetarian twist.

Quick weeknight chicken broccoli stir fry stays flexible.

Fun fact I tell friends: simple sauces trick the mind. A little sugar and sesame oil feel indulgent. My mum would say, good food doesn’t need fuss. I agree.

Now, let’s move on. Next up are the ingredients you’ll need.

Ingredients & Equipment Garlic-Ginger Chicken & Broccoli Stir-Fry

Quick stat: this is a true quick weeknight winner. It’s a classic Chicken and Broccoli Recipe that hits the table in under 40 minutes .

Main Ingredients (grouped by stage)

For the chicken and marinade:
- 1 lb (450 g) boneless skinless chicken breasts or thighs, thinly sliced.
- 1 tsp (4 g) cornstarch or arrowroot.
- 1 tsp (5 ml) low-sodium soy sauce.
- 1 tsp (5 ml) Shaoxing wine or dry sherry (optional).
- Pinch salt and black pepper.
- Quality tip: pick fresh chicken with pale pink flesh. Avoid strong smells.
For the sauce:
- 3 tbsp (45 ml) low-sodium soy sauce.
- 1 tbsp (15 ml) oyster sauce (or 1 tsp mushroom soy).
- 1 tbsp (15 ml) rice vinegar or mirin.
- 1 tbsp (15 g / 15 ml) brown sugar or honey.
- 1/2 cup (120 ml) chicken stock or water.
- 1 tsp (5 ml) toasted sesame oil.
- 1 tsp (4 g) cornstarch mixed with 1 tbsp (15 ml) cold water.
- Quality tip: use real oyster sauce for depth. Cheap imitations taste flat.
For the stir-fry:
- 1 large head broccoli, about 4 cups (450 500 g) florets.
- 2 3 tbsp (30 45 ml) neutral high-smoke oil.
- 3 garlic cloves, minced.
- 1½ tbsp fresh ginger, finely grated.
- 2 scallions, sliced. Sesame seeds optional.
- Quality tip: choose broccoli with tight florets and firm stems.

Seasoning Notes

Essential combos: garlic + ginger + soy is the backbone. Add oyster sauce for umami.
Flavor enhancers: toasted sesame oil at the end. A squeeze of lime brightens everything.
Aromatics: scallions and extra garlic lift the dish.
Quick swaps: soy → tamari or coconut aminos. Oyster sauce → mushroom soy. Cornstarch → arrowroot.
Want it lean? Make a Chicken Broccoli Lean And Green version with cauliflower rice. For WW fans, search Ww Chicken And Broccoli Stir Fry ideas.

Equipment Needed

Essential: large wok or 12-inch skillet, sharp chef’s knife, cutting board.
Also: mixing bowls, measuring spoons/cups, metal spatula or tongs, small bowl for slurry.
Household swaps: no wok? Use a heavy skillet. No measuring cups? Use tablespoons and teaspoons.
Optional: steamer or pot to blanch broccoli, instant-read thermometer to check 165° F / 74° C .

I once overcooked the broccoli. Big regret. Now I blanch it. Lesson learned: small tricks matter. This setup covers chicken stir fry , garlic ginger chicken and broccoli , and even the chinese american chicken and broccoli stir fry vibe.

Want tips on how to velvet chicken for stir fry? I’ve got you.

Cooking Method quick intro

Garlicginger Chicken Broccoli Stirfry presentation

Quick fact: stir-fries usually finish in under 10 minutes . I love this Garlic-Ginger Chicken & Broccoli Stir-Fry. It tastes like takeout.

It also makes a great Chicken and Broccoli Recipe for weeknights. If you like chinese american chicken and broccoli stir fry, this is your jam.

Prep Steps

Get your mise en place first. Slice 1 pound of chicken thin. Cut broccoli into small florets. Mince garlic and grate ginger. Mix the sauce and set the cornstarch slurry aside.

Time saving tip: blanch broccoli while marinating chicken. It speeds cooking later. Another tip: stack ingredients by order of use. It keeps you calm.

Safety reminder: cook chicken to 165° F / 74° C . Use an instant-read thermometer. Hot oil splatters. Stand back and use a long spatula.

step-by-step Process

Marinate chicken with 1 tsp cornstarch , soy and wine. Rest 10– 15 minutes .
Heat wok until very hot. Add oil and chicken in one layer. Don’t crowd. Sear 2– 3 minutes per side. Remove.
Add garlic and ginger. Sauté 20 30 seconds until fragrant. Watch carefully.
Toss in broccoli. If raw, stir 2– 3 minutes till bright green. If blanched, just heat.
Return chicken. Pour sauce and bring to simmer. Add cornstarch slurry. Cook 1 minute until glossy.
Finish with sesame oil, scallions, and sesame seeds. Serve hot over rice.

Visual cues: chicken should be browned on edges and moist inside. Broccoli must be bright green and tender-crisp. Sauce should cling and look glossy.

Pro Tips

Velvet the chicken for tender bites. Add 1 tsp cornstarch and let sit. Use high heat and cook in batches to brown meat. Freeze extra sauce in ice cube trays for later.

Common mistakes: overcrowding the pan. Overcooking broccoli until mushy. Adding the slurry too early; it clumps if left standing.

Make-ahead option: marinate chicken and mix sauce up to 24 hours ahead. Blanch broccoli and refrigerate. Reheat quickly in a hot pan.

This version works as Broccoli Stir Fry, Chicken Stir Fry, or Chicken Broccoli Lean And Green. Honestly, it’s my go-to quick weeknight chicken broccoli stir-fry.

Try it and tell me how it turns out.

Recipe Notes

I call this my go-to weeknight fix. This Chicken and Broccoli Recipe hits the spot fast. It’s a little like takeout, but fresher and lighter.

“Simple food, big comfort,” is my kitchen mantra.

Serving Suggestions

Serve over hot rice or cauliflower rice. For a classic vibe, plate with steamed jasmine. Try a quick cucumber salad for crunch.

I often add lime wedges. They brighten the garlic and ginger chicken and broccoli flavors. Pair with a cold lager or jasmine tea.

If you’re into WW, this works as a Ww Chicken And Broccoli Stir Fry style meal. Fancy? Toss on toasted sesame seeds and scallions.

Storage Tips

Cool leftovers quickly. Store in an airtight container. Keeps in the fridge for 3 days. Reheat gently in a skillet on medium heat.

Add a splash of water to loosen sauce. For microwave, cover and heat in short bursts.

Freezing? I don’t usually freeze sauced stir-fries. Texture dulls, especially the broccoli. If you must, freeze chicken only. Thaw overnight in the fridge.

Variations

Want it Lean And Green? Skip rice. Use extra broccoli and serve over greens. Need gluten-free? Use tamari and swap oyster sauce for mushroom soy.

Craving spice? Add chili garlic sauce. For a veggie swap, try broccolini or snap peas. I’ve made a spicy Sesame version that friends loved.

A quick note: learning how to velvet chicken for stir fry changed my life. It keeps slices tender and juicy. Try it seriously.

Nutrition Basics

This dish gives solid protein and fiber. Rough estimate: about 340 kcal per serving. Protein sits around 34 g. Fat is moderate.

Sodium varies by sauce choices. Broccoli adds vitamin C and fiber. The garlic and ginger bring antioxidants too.

I’ve burned sauce and overcooked blooms. Lesson learned: hot pan, fast cooking, don’t crowd. For a perfect chinese american chicken and broccoli stir fry, keep things moving.

Final thought: this quick weeknight chicken broccoli stir fry is forgiving. It’s great for leftovers. Try chicken and broccoli with oyster sauce for deeper umami.

Make it your own and have fun. You’ll nail it.

Chicken Broccoli Stir Fry Irresistible GarlicGinger Weeknight Recipe

Frequently Asked Questions

How can I make this Chicken and Broccoli Recipe taste like the takeout version I love?

Use very high heat, thinly slice the chicken against the grain, and “velvet” it briefly with a teaspoon of cornstarch and a splash of soy for a tender bite. Blanching the broccoli first keeps it bright and crisp tender, and finishing the sauce with a little toasted sesame oil, oyster sauce (or mushroom soy), and a touch of sugar gives that glossy, balanced takeout flavour.

Cook quickly in batches so everything browns instead of steaming.

Why does my chicken come out tough and how do I avoid it?

Tough chicken usually comes from overcooking, thick slices, or cutting with the grain. Slice thinly against the grain, use the quick velveting trick (cornstarch + soy), and cook over very high heat in small batches for only a few minutes aim for browned edges and an internal temperature of 165°F (74°C).

Resting meat off the heat for a minute before saucing also helps keep it juicy.

Can I make substitutions for gluten-free, vegetarian, or low-sugar versions?

Yes swap low-sodium tamari or coconut aminos for soy to go gluten-free, and use arrowroot instead of cornstarch if you prefer. For vegetarian/vegan options, replace chicken with firm tofu (pressed and pan-fried) or mushrooms and use mushroom soy or extra hoisin for depth.

To reduce sugar, cut the brown sugar or honey in half and add a splash more rice vinegar or lime for brightness.

What’s the best way to store, freeze, and reheat leftovers so broccoli doesn’t get soggy?

Cool the stir-fry quickly and store in an airtight container in the fridge for 3 4 days; it freezes well for up to 2 months (thaw overnight in the fridge). Reheat gently in a hot skillet with a splash of stock or water to revive the sauce avoid long microwave blasts which make broccoli mushy.

If you know you’ll have leftovers, slightly undercook the broccoli initially so it retains texture on reheating.

How can I lighten the dish or lower the sodium without losing flavour?

Use low-sodium soy sauce and chicken stock, reduce the added sugar, and swap half the rice for cauliflower rice or extra greens to cut calories. Increase aromatics (more garlic, ginger, scallions) and add a squeeze of lime or rice vinegar at the end to boost perceived flavour without extra salt.

Serving with brown rice adds fibre, which helps the meal feel more filling for fewer calories.

My sauce either turns out too thin or too gloopy how do I get it just right?

Stir the cornstarch slurry just before adding and pour it into a simmering sauce so it thickens quickly and evenly; add it in small amounts until the sauce clings to the chicken and broccoli.

If it gets too thick, whisk in a little hot stock or water; if it’s too thin, let it reduce briefly over high heat before adding more slurry. Finish with a teaspoon of toasted sesame oil for shine and flavour right at the end.

Garlicginger Chicken Broccoli Stirfry

GarlicGinger Chicken and Broccoli Recipe My Weeknight Favorite Recipe Card

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Preparation time:15 Mins

Cooking time:10 Mins

Servings:4 servings (about 1.5 2 cups per serving)

Instructions:

Prep: Slice chicken thinly against the grain (about 1/4 inch / 6 mm). Cut broccoli into bite sized florets; peel and slice thick stems if desired. Mince garlic, grate ginger, and slice scallions.
Marinate chicken: In a bowl, mix chicken with 1 tsp cornstarch, 1 tsp soy sauce, Shaoxing (if using), and a pinch of salt and pepper. Let sit 10 15 minutes if time allows to tenderize and season.
Make sauce: Whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce (or mushroom soy), 1 tbsp rice vinegar or mirin, 1 tbsp brown sugar or honey, 1/2 cup chicken stock or water, and 1 tsp toasted sesame oil. Reserve the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
Optional blanch: Bring a pot of salted water to a boil and blanch broccoli florets 45 60 seconds until bright green and slightly tender; shock in ice water and drain. Alternatively, steam 2 3 minutes until tender crisp.
Heat wok/skillet over high heat until very hot. Add 1 2 tbsp neutral oil and swirl. Add chicken in a single layer without overcrowding and cook in batches 2 3 minutes per side until browned and mostly cooked through. Remove to a plate.
Add remaining oil to pan and sauté garlic and ginger 20 30 seconds until fragrant. If you did not blanch broccoli, add raw broccoli now and toss 2 3 minutes until bright and starting to soften.
Return chicken to the pan. Pour in the prepared sauce and bring to a simmer, stirring to combine.
Stir the cornstarch slurry, then add it to the pan and cook about 1 minute until the sauce is glossy and coats the chicken and broccoli. Adjust seasoning with a splash more soy, a pinch of salt, or a squeeze of lime for brightness.
Finish and serve: Remove from heat, toss with a final drizzle of toasted sesame oil, scatter sliced scallions and toasted sesame seeds. Serve immediately over steamed rice or noodles.