Better-Than-Takeout Chicken & Broccoli Stir-Fry Recipe
This better-than-takeout chicken and broccoli stir-fry is ready in just 20 minutes — tender chicken and crisp-tender broccoli coated in a rich, glossy sauce that clings to every bite. It’s a wholesome, healthier answer to your favorite Chinese takeout.
Made with simple, fresh ingredients you likely already have, it’s a fast weeknight dinner the whole family will love — serve it over steamed rice or noodles. I make this on repeat when I want takeout flavor without the wait.
Exact measurements and full instructions are in the recipe card below.
PrintBetter-Than-Takeout Chicken & Broccoli Stir-Fry
A restaurant-style chicken and broccoli stir-fry with tender chicken, crisp-tender broccoli, and a glossy savory-sweet brown sauce—made quickly in one pan and served over rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 1x
- Method: Main
- Cuisine: Chinese-American
Ingredients
- 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4–5 cups fresh broccoli florets (about 1 large head)
- 1 medium onion, sliced into strips
- 8 oz (225 g) mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch (for sauce)
- 1–2 tsp cornstarch (additional, if needed to dredge or thicken)
- Cooked jasmine or white rice, for serving
Instructions
- Prepare ingredients: cut chicken into 1-inch pieces; trim broccoli into florets; slice onion and mushrooms; mince garlic and ginger; whisk sauce ingredients.
- Make the sauce: in a small bowl whisk together 3/4 cup chicken broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp cornstarch, 1 tsp minced ginger and 1 tsp minced garlic until smooth; set aside.
- Heat oils: heat 1 tbsp olive oil and 1 1/2 tsp sesame oil in a wok or large skillet over medium-high heat until shimmering.
- Cook chicken: season chicken with 1/2 tsp salt and 1/8 tsp pepper and add to the hot pan; sauté until lightly browned and mostly cooked through, about 4–6 minutes; remove and set aside if pan is crowded.
- Stir-fry vegetables: add broccoli, onion and mushrooms to the pan and sauté 4–5 minutes until vegetables are crisp-tender; add remaining minced garlic and ginger and stir 30 seconds until fragrant.
- Combine and finish: return chicken to the pan, give the sauce a quick whisk and pour over chicken and vegetables; cook 3–5 minutes, stirring, until sauce thickens and everything is cooked through.
- Serve: transfer to plates and serve immediately over cooked jasmine rice.
Notes
1) For a slightly thicker, glossier sauce, dissolve an extra 1 tsp cornstarch in 1 tbsp cold water and stir into the sauce while cooking. 2) To save time, blanch broccoli 1–2 minutes and shock in ice water before stir-frying. 3) Adjust brown sugar and soy sauce to taste for sweeter or saltier sauce.
Nutrition
- Calories: 420
- Sugar: 8
- Sodium: 820
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 42
- Cholesterol: 110
Frequently Asked Questions
Can I use frozen broccoli?
Yes — thaw it fully and pat it dry first so it sears in the hot pan instead of steaming, which keeps it crisp-tender.
What should I serve with chicken and broccoli stir-fry?
Steamed jasmine rice, brown rice or noodles all soak up the glossy sauce beautifully. A sprinkle of sesame seeds and sliced scallions finishes it off.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to keep the chicken and broccoli from going soft.
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