Weeknight Gingergarlic Chicken Broccoli Stirfry

Q: What are fast substitutions for gluten‑free, vegetarian, or lower‑sodium versions?

For gluten‑free, swap tamari or coconut aminos for soy sauce and use arrowroot instead of cornstarch. To make it vegetarian, replace chicken with firm tofu (pressed and quickly pan‑fried) or tempeh and swap oyster sauce for mushroom stir‑fry sauce or hoisin. To cut sodium, use low‑sodium soy, reduce added salt, and add more aromatics (ginger, garlic, vinegar) to boost flavour without salt.

Q: How do I keep the broccoli crisp‑tender instead of soft and mushy?

Cut florets into even pieces and par‑cook them by blanching 60–90 seconds or steaming 2–3 minutes until bright green, then shock in ice water to stop cooking. Toss the blanched broccoli into the hot wok only briefly to reheat and coat with sauce — overcooking in the final step is the usual culprit for limp veg. If you skip blanching, stir‑fry the broccoli first over very high heat for a bit longer so it cooks through without becoming soggy.

Q: Is Chicken and Broccoli Stir Fry healthy, and how can I lighten it up?

This Chinese‑American classic is protein‑forward (about 30–35 g protein per serving) and moderate in calories (~360 kcal per serving in the recipe), but sodium can be high depending on soy and sauces. To lighten it, use low‑sodium soy, swap some oil for a nonstick pan or reduce oil, bulk up the broccoli, serve over cauliflower rice or a smaller portion of jasmine rice, and cut the sugar or honey in the sauce.

Weeknight GingerGarlic Chicken and Broccoli Stir Fry My GoTo

By Sophie ChenSeptember 16, 2025

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Recipe Introduction

Quick Hook

Chicken and Broccoli Stir Fry was my weeknight lifesaver. I mean, honestly, I ate it three times in a week once.

This Weeknight Ginger Garlic Chicken & Broccoli Stir-Fry blends bright broccoli and punchy ginger. The sauce is glossy, savory, and slightly sweet.

It’s one of those Stir Fry Recipe wins.

Brief Overview

This dish is a Chinese American stir fry recipe. It borrows from home style Chinese cooking. Prep is simple but needs order.

Prep Time	15
- 20 minutes. Cook Time	8
- 12 minutes. Total Time	25

Yields 4 servings and works great as a Chicken And Broccoli Dinner. Serve over rice or noodles.

Origins matter, right? It’s a Chinese-American favorite. It’s comfort food with fast cooking. The technique is quick, high heat tosses. You’ll use a hot wok or large skillet.

Main Benefits

This is a healthy chicken and broccoli recipe. Broccoli stays crisp and bright. Quick cooking keeps nutrients intact. Fun fact: quick stir frying preserves more vitamin C than long boiling.

That’s a neat win.

It’s perfect for busy weeknights. Think Weeknight chicken stir fry energy. It’s fast, flexible, and fridge friendly. Make extra for lunch the next day.

What makes it special? The ginger garlic chicken stir fry aroma hooks you. Oyster sauce gives depth classic Chicken and broccoli with oyster sauce vibes.

The sauce clings to the chicken and broccoli. That glossy finish is everything.

I learned a hard lesson once. I overcrowded the pan. The chicken steamed. I learned to cook in batches. Big tip: mise en place saves your evening.

Another thing blanch the broccoli first. It stays crisp tender, not floppy.

If you love swaps, try cashews, spicy Szechuan, or tofu. Want gluten-free? Use tamari. Ready to cook? Next up are the ingredients.

Main Ingredients

If you love quick dinners, my Chicken and Broccoli Stir Fry is perfect. Quick heat. Big flavor.

For the chicken

1 lb (450 g) boneless skinless chicken breast, trimmed and cut into 1/2-inch strips. Choose firm, pale-pink meat.
1/2 tsp kosher salt and 1/4 tsp black pepper.

Marinade (optional but worth it)

1 tbsp (15 ml) soy sauce.
1 tsp (5 ml) Shaoxing wine or dry sherry.
1 tsp (3 g) cornstarch.
1 tsp (5 ml) vegetable oil.
Optional: a pinch of baking soda for velveting.

For the broccoli

1 large head broccoli (about 1 lb / 450 g ) or 12 oz (340 g) florets. Look for bright green crowns and firm stems.

Stir-fry sauce

3 tbsp (45 ml) low-sodium soy sauce.
1 tbsp (15 ml) oyster sauce. Use a good bottle for depth.
1 tbsp (15 ml) rice vinegar.
2 tsp (8 10 g) brown sugar or honey.
1/2 cup (120 ml) low-sodium chicken stock or water.
1 tsp (5 ml) sesame oil.

Aromatics & finishing

2 tbsp (30 ml) neutral oil.
3 garlic cloves, minced.
1 tbsp (6 8 g) fresh ginger, minced.
2 scallions, sliced.
Sauce slurry: 1 tsp (3 g) cornstarch + 2 tsp (10 ml) cold water.

Seasoning Notes

Weeknight Gingergarlic Chicken Broccoli Stirfry presentation

Essential combo: ginger + garlic + soy + oyster. It’s the backbone. Add scallions for brightness.

Flavor boosters: a splash of Shaoxing wine. Toasted sesame oil at the end. A pinch of brown sugar balances acidity.

Quick swaps: no oyster sauce? Use 1 tbsp hoisin or mushroom stir-fry sauce. No cornstarch? Use arrowroot powder equal amounts. Want heat? Add chili garlic sauce.

This makes a solid Ginger garlic chicken stir fry . It’s a classic Chinese American stir fry recipe .

Equipment Needed

Essential: wok or large heavy skillet ( 10 12 inch / 25 30 cm ). Use a heavy pan if no wok.

Other tools: spatula or wooden spoon. Tongs, chef’s knife, cutting board. Measuring cups and spoons. Two small bowls.

Household alternatives: nonstick skillet for a newbie. A steamer basket works for par-cooking broccoli. Use a fork if you lack tongs.

Honestly, this is a great Weeknight chicken stir fry . It’s fast, healthy, and hits the spot. Try it for a simple Chicken And Broccoli Dinner .

Cooking Method

I love a quick weeknight fix. This Chicken and Broccoli Stir Fry hits the spot. Tender chicken, bright broccoli, and a glossy sauce. Ready in about 25– 35 minutes .

Prep Steps

Get your mise en place first. Slice the chicken into even strips. Cut broccoli into bite sized florets. Mix the sauce and make the cornstarch slurry.

A tiny habit I formed? Lay everything out in a line. It saves frantic chopping later. Cross contamination warning: keep raw chicken away from veggies and utensils.

step-by-step Process

Marinate chicken quickly with soy, cornstarch, and wine. Rest 10– 15 minutes .
Blanch broccoli 60 90 seconds until bright green. Shock in ice water.
Heat wok until very hot. Add oil and sear chicken in batches. Cook 2– 3 minutes per batch.
Remove chicken. Stir fry garlic and ginger 20 30 seconds until fragrant. Don’t burn them.
Toss broccoli back in. Return chicken. Pour sauce and bring to simmer.
Add slurry slowly. Watch sauce thicken and become glossy. Serve with rice.

Visual cues matter. Chicken must be opaque. Internal temp 165° F / 74° C is the rule. Broccoli should be crisp tender. Sauce should cling and shine.

Pro Tips

Use high heat and a neutral oil. It gives that Chinese American sizzle. For extra silkiness, add 1/8 tsp baking soda to the marinade. It velvets the meat.

Common mistakes? Overcrowding the wok. That ruins browning. Also, don’t skip blanching. Broccoli cooks unevenly otherwise. And never add slurry too fast. It can go gluey.

make-ahead options: Marinate chicken the night before. Blanch broccoli and store in cold water. Reheat in a hot pan for 1– 2 minutes before serving.

I once forgot the slurry. The sauce ran off the rice. Lesson learned. This is a solid Weeknight chicken stir fry and a great Healthy chicken and broccoli recipe .

Try swapping oyster sauce for mushroom sauce for a vegetarian twist. Honest tip: it’s comfort food that feels fancy.

Recipe Notes

Fun note. Julia Child said that people who love to eat are the best people. That fits this dish. Chicken and Broccoli Stir Fry is an instant crowd pleaser.

It cooks fast. It tastes like comfort.

Serving Suggestions

Plate it over steamed jasmine rice or egg noodles. Add a sprinkle of scallion greens. For a grown-up night, pour a light Riesling.

For kids, serve with simple cucumber sticks. I often make a quick cucumber salad. It cuts the richness. For extra crunch, toss in roasted cashews.

This Chicken Broccoli Stir Fry also pairs well with a miso soup.

Storage Tips

Cool before storing. Refrigerate in an airtight container up to three days. Reheat gently in a skillet. Add a splash of water to loosen the sauce.

Microwave works too. For long term storage, freeze portions up to two months. Thaw overnight in the fridge. Reheat on medium heat until hot throughout.

Remember the chicken must reach 165° F / 74° C again when reheated.

Variations

Want it spicy? Try a Ginger garlic chicken stir fry twist. Add chili garlic sauce and sliced chilies. Need gluten-free? Use tamari and mushroom stir-fry sauce.

Swap oyster sauce for hoisin or mushroom sauce. For vegetarian nights, swap chicken for firm tofu. Seasonal swap idea. In spring, add sugar snap peas.

In fall, toss in sliced shiitake mushrooms. These keep the dish fun.

Nutrition Basics

This dish is protein packed. One serving has about 34 g protein. It gives fiber from broccoli. It’s lower in fat if you trim the chicken.

Use low-sodium soy to cut salt. This is a Healthy chicken and broccoli recipe. It fits weeknight meals well.

I messed up once by overcooking broccoli. Lesson learned. Blanching for 60 90 seconds saves it. The sauce should be glossy.

It should cling to chicken and florets. If it’s too thin, add a little slurry.

Conclusion Honestly, this is my go-to Weeknight chicken stir fry. It’s quick, forgiving, and tasty. Try the Chinese American stir fry recipe version with oyster sauce.

You’ll love the balance. Go make it tonight.

Chicken Broccoli Stir Fry Irresistible Weeknight GingerGarlic Recipe

Frequently Asked Questions

How do I get restaurant style results with Chicken and Broccoli Stir Fry at home?

Focus on mise en place, very high heat, and quick cooking: par-cook the broccoli (blanch or steam), cook the chicken in batches so it browns instead of steams, and add the sauce last with a cornstarch slurry to get a glossy finish.

Use a neutral high-smoke-point oil and finish with a touch of sesame oil off the heat for aroma; look for bright green broccoli and a sauce that clings, not pools. An instant-read thermometer to ensure chicken hits 165°F (74°C) takes the guesswork out of doneness.

Can I make this stir-fry ahead of time or freeze leftovers?

You can refrigerate leftovers in an airtight container for 3 4 days and freeze for up to 2 3 months (best to freeze before adding delicate garnishes). Reheat in a hot skillet with a splash of water or stock to revive the sauce and keep broccoli from drying out the microwave works in a pinch but can make the broccoli mushy.

If freezing for long term storage, portion with rice separate for best texture when reheating.

What are fast substitutions for gluten-free, vegetarian, or lower-sodium versions?

For gluten-free, swap tamari or coconut aminos for soy sauce and use arrowroot instead of cornstarch. To make it vegetarian, replace chicken with firm tofu (pressed and quickly pan-fried) or tempeh and swap oyster sauce for mushroom stir-fry sauce or hoisin.

To cut sodium, use low-sodium soy, reduce added salt, and add more aromatics (ginger, garlic, vinegar) to boost flavour without salt.

How do I keep the broccoli crisp-tender instead of soft and mushy?

Cut florets into even pieces and par-cook them by blanching 60 90 seconds or steaming 2 3 minutes until bright green, then shock in ice water to stop cooking. Toss the blanched broccoli into the hot wok only briefly to reheat and coat with sauce overcooking in the final step is the usual culprit for limp veg.

If you skip blanching, stir-fry the broccoli first over very high heat for a bit longer so it cooks through without becoming soggy.

Is Chicken and Broccoli Stir Fry healthy, and how can I lighten it up?

This Chinese-American classic is protein-forward (about 30 35 g protein per serving) and moderate in calories (~360 kcal per serving in the recipe), but sodium can be high depending on soy and sauces.

To lighten it, use low-sodium soy, swap some oil for a nonstick pan or reduce oil, bulk up the broccoli, serve over cauliflower rice or a smaller portion of jasmine rice, and cut the sugar or honey in the sauce.

Weeknight Gingergarlic Chicken Broccoli Stirfry

Weeknight GingerGarlic Chicken and Broccoli Stir Fry My GoTo Recipe Card

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:12 Mins

Servings:4 servings

Instructions:

Prepare ingredients: slice chicken uniformly and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Combine chicken with 1 tbsp soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp cornstarch, 1 tsp vegetable oil, and optional 1/8 tsp baking soda; let rest 10 15 minutes if possible. Cut broccoli into even florets, peel and slice stalk if using. Mix stir fry sauce (3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 2 tsp brown sugar or honey, 1/2 cup chicken stock, 1 tsp sesame oil) and make cornstarch slurry (1 tsp cornstarch + 2 tsp cold water). Mince garlic and ginger; slice scallions.
Blanch or par-cook the broccoli: bring a pot of salted water to a boil, add broccoli florets and cook 60 90 seconds until bright green and just tender. Immediately transfer to an ice bath or cold running water to stop cooking; drain and set aside. Alternatively steam 2 3 minutes until crisp tender.
Cook the chicken: heat wok or large skillet until very hot, add 1 tbsp neutral oil and swirl. Add chicken in a single layer without overcrowding (cook in batches if needed). Stir fry until edges turn opaque and golden, about 2 3 minutes, and continue until cooked through (internal temperature 165°F / 74°C), about 3 4 minutes for thin strips. Remove chicken to a plate and reserve any juices.
Stir fry aromatics and broccoli: wipe the wok if necessary, heat remaining 1 tbsp oil over high heat, add garlic and ginger and stir 20 30 seconds until fragrant. Add blanched broccoli and toss 1 2 minutes to reheat and coat with oil.
Finish with sauce: return cooked chicken to the wok with any resting juices, pour in the sauce mixture and stir to combine. Bring to a simmer and add the cornstarch slurry a little at a time until the sauce thickens and becomes glossy, coating the chicken and broccoli (about 30 60 seconds).
Final adjustments and serve: stir in 1 tsp sesame oil and the sliced scallion whites, taste and adjust seasoning with more soy, sugar, or vinegar if needed. Garnish with scallion greens and toasted sesame seeds, and serve immediately over steamed rice or noodles. Key cues: chicken opaque and 165°F/74°C, broccoli bright green and crisp tender, sauce glossy and clingy.