Healthy Chicken And Broccoli Stir Fry Recipe

There's something so satisfying about the sizzle of chicken hitting a hot skillet, especially when it's followed by the vibrant green pop of fresh broccoli. This healthy chicken and broccoli stir fry is the kind of dinner that feels both indulgent and nourishing, all while staying light and quick enough for a weeknight.

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I first came up with this dish during a busy stretch when I was craving takeout but didn’t want the greasy aftermath. It turned out so flavorful and fresh, it’s become my go-to whenever I need a reliable meal that checks all the boxes. Juicy chicken, crisp-tender broccoli, and a savory garlic-ginger sauce make this a winner every single time.

Let’s dive into what makes this recipe such a standout.

Why You'll Love This Healthy Chicken and Broccoli Stir Fry

Get ready to fall in love with your new favorite clean-eating dinner. This stir fry isn’t just fast and delicious—it’s a total lifesaver on hectic days.

First, it’s incredibly quick to whip up. From prep to plate, you’re looking at just 25 minutes. That’s faster than waiting for delivery and so much better for you.

It’s also a healthy choice that doesn’t skimp on flavor. The sauce is made without added sugar or heavy oils, but still delivers big, bold flavor thanks to garlic, ginger, and a splash of sesame oil.

Budget-friendly meals are always a win, and this one uses simple, accessible ingredients you probably already have in your fridge and pantry. Chicken, broccoli, soy sauce—it doesn’t get easier than that.

Plus, this stir fry is endlessly versatile. You can toss in extra veggies, swap out the protein, or serve it over rice, noodles, or even cauliflower rice. It adapts beautifully to whatever you’ve got on hand.

If you’re looking for a recipe that’s easy, flavorful, and good for you, this one has your name written all over it.

Ingredients Notes

The beauty of this dish lies in its simplicity. With just a handful of wholesome ingredients, you can create a stir fry that rivals your favorite restaurant version—without any of the extra sodium or added sugars.

Chicken breast is the lean protein star here. It cooks quickly, absorbs all the rich flavors of the sauce, and stays tender if you don’t overcook it. Be sure to cut it into thin, even slices to help it sear properly and cook fast.

Fresh broccoli brings both crunch and nutrition to the party. I prefer using fresh florets for the best texture, but frozen broccoli can work in a pinch. Just make sure to thaw and pat it dry before tossing it into the pan.

Garlic and ginger are the flavor powerhouses in this recipe. Freshly minced is best—don’t skimp here. That hit of aromatic spice gives the sauce its signature stir fry depth without needing artificial boosters.

Low-sodium soy sauce forms the backbone of the stir fry sauce. It brings saltiness and umami without going overboard. If you're gluten-free, tamari is a great one-to-one swap. Add a splash of rice vinegar and a drizzle of toasted sesame oil, and you’ve got a sauce that’s savory, tangy, and rich without being heavy.

No fancy tools required, but a good nonstick skillet or wok will make this dish even easier to throw together. A sharp knife and cutting board are really all you need to get started.

How To Make This Healthy Chicken and Broccoli Stir Fry

Bringing this dish to life is as easy as it is satisfying. It all comes together in one pan, with minimal prep and cleanup—music to any home cook’s ears.

Start by slicing your chicken breast thinly against the grain. This helps the chicken stay tender and cook quickly. Lightly season it with salt and pepper to layer in flavor from the start.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes to get that golden edge before flipping. Cook until just done, then transfer to a plate.

In the same skillet, add a bit more oil if needed and toss in your broccoli. Cook for 3-4 minutes, stirring occasionally, until it’s bright green and just tender-crisp. You want it cooked, but still snappy—nobody likes soggy broccoli.

Next, add your garlic and ginger. Stir constantly for about 30 seconds until fragrant. Be careful not to burn them—this step moves fast.

Return the chicken to the pan and pour in your sauce mixture. Let everything simmer together for a minute or two until the sauce thickens slightly and coats every piece. A cornstarch slurry can help thicken things up if you like it a bit glossier.

From start to finish, you’re looking at under half an hour. It’s the perfect balance of ease and flavor, ideal for weeknights when time is tight but you still want to eat well.

Storage Options

This chicken and broccoli stir fry holds up beautifully in the fridge, making it a smart choice for meal prep or leftovers.

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so it’s just as delicious reheated the next day.

If you’d like to freeze it, allow the stir fry to cool completely before transferring to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

When it comes time to reheat, a quick toss in a skillet over medium heat works best. You can also microwave it in short intervals, stirring in between, until heated through. Add a splash of water or soy sauce if needed to loosen the sauce back up.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. You can mix it up endlessly depending on your tastes or what’s in your fridge.

If you’re not a fan of chicken breast, try using chicken thighs instead. They’re slightly fattier but incredibly juicy and flavorful. Just be sure to trim any excess fat before cooking.

Looking to go vegetarian? Swap out the chicken for tofu or tempeh. Make sure to press your tofu well to get it crisp in the pan. You can also add edamame or chickpeas for extra plant-based protein.

Want to change up the vegetables? Go for it. Snap peas, bell peppers, mushrooms, or carrots all work wonderfully in this dish. It’s a great way to clear out your veggie drawer while keeping things tasty.

Spice lovers can kick things up with a spoonful of chili garlic sauce or a pinch of red pepper flakes. Stir it into the sauce or sprinkle it on top before serving for a little extra heat.

No soy? No problem. Use coconut aminos as a lower-sodium, soy-free alternative that still brings that delicious umami punch.

The beauty of this dish is that it evolves with your pantry and preferences. Don’t be afraid to experiment—you might just discover a new favorite combo.

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