Chicken and Broccoli Stir Fry (VIDEO)
The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy white rice. Homemade Chicken and Broccoli is an easy 30-minute meal and it has the best stir fry sauce.
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Chicken Broccoli Mushroom Stir Fry:
Chicken and Broccoli Stir Fry satisfies the craving for takeout and you’ll feel good about serving this to your family because it’s healthier than going out. If you loved our Beef and Broccoli, then you will love this chicken stir fry. It’s loaded with tender chicken, mushrooms and fresh broccoli. I hope you’re inspired to make this easy and tasty dinner!
Ingredients & Substitutions for Stir Fry:
- Chicken – we used boneless skinless chicken breast, but chicken tenders or even thighs would be delicious here.
- Stir Fry Veggies – We love the combination of broccoli, onions, and mushrooms for an authentic Chicken Broccoli Stir fry. You could sub the broccoli with snap peas or zucchini and sub onions with julienned carrots.
- Chicken Broth – this adds more flavor, but water can easily be substituted.
- Low Sodium Soy Sauce – Since different brands have different amounts of salt, add soy sauce to taste. You can always add more at the end, but you can’t take salt out of a dish. For gluten-free, use Tamari sauce.
- Sesame Oil – this one ingredient gives the sauce authentic Chinese stir fry flavor. Do not skip it.
- Ginger & Garlic – fresh is best for stir fry, but in a pinch, you can substitute 1 tsp fresh garlic for 1/2 tsp garlic powder and substitute 1 tsp fresh ginger for 1/8-1/4 tsp ground ginger.
- Brown Sugar – we used 2 Tablespoons of packed light brown sugar. You can substitute with 1 1/2 Tbsp to 2 Tbsp of liquid sweetener like honey, or add it to taste.
- Corn Starch – using cornstarch as a thickener helps keep this gluten-free.
Pro Tip: It’s easiest to peel fresh ginger using the edge of a teaspoon. Simply scrape the skin away. Try it – it’s so easy.
Watch the Chicken and Broccoli Stir Fry Video:
How to Make Broccoli and Chicken Stir Fry:
- Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
- Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
- Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
- Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
- Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
The KEY to Cooking Stir Fry:
A stir fry is essentially flash cooked on a very hot skillet (less than 15 minutes of cooking time). Since this recipe moves fast, you want to have every ingredient chopped, measured, prepped and ready to use before you fire up the skillet. If serving with white rice, you’ll want to put the rice on the stove first then cook your stir fry. You’ll want to bookmark our tutorial for Perfect White Rice.
More Easy Chicken Recipes (Reader Favorites!):
- Chicken Fried Rice – the best way to use leftover rice
- Lemon Chicken – 30-min chicken dinner packed with flavor
- Chicken Parmesan – easy and classic family favorite
- Chicken Chow Mein – adding chicken makes it a meal
- Chicken Tetrazzini – a creamy cheesy pasta bake
Print-friendly Recipe for Chicken and Broccoli Stir Fry:
Chicken Broccoli Stir Fry Recipe
Ingredients
Chicken and Broccoli:
- 1 lb chicken breast, (boneless skinless), cut into 3/4" pieces
- 2 Tbsp cooking oil, (I used extra light olive oil), divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- 1/2 lb white button mushrooms, thickly sliced
Stir Fry Sauce Ingredients:
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce, (use Tamari for gluten free), or added to taste
- 2 Tbsp light brown sugar, packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated (lightly packed)
- 1 tsp garlic (2 small cloves), grated
- 1/4 tsp black pepper, plus more to season chicken
Instructions
- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
- Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
- In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
- Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in October 2014. We updated it April 2020, using corn starch instead of flour to make it gluten-free chicken broccoli stir fry, improved the flavor of the sauce and re-photographed the recipe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, good morning. I have a question. In this recipe it calls for sesame oil. I made sauce with a different recipe with sesame oil but it was to strong of a taste. We did not care for it. Is there anything that I could use to substitute for the sesame oil or is the sesame oil not strong at all in your recipe? I want to make this after Thanksgiving. Thank you
I do not recommend skipping it, as it gives the sauce authentic Chinese stir fry flavor.
My husband and I loved it! Super easy and delicious. I used Bella mushrooms (sliced thick) because it’s what I had on hand and it turned out great. Loved the sauce!
I’m so happy you loved it, Meredith! Thank you so much for sharing that with me.
Again and always perfect!! Every recipe Natasha has turns out amazing and is always sooo simple to make! Her tutorials should be used in schools across the world to show young people how easy it is to make healthy delicious food 👏👏👏
Thank you so much, Cindi!
Perfect recipe! Thank you Natasha! Will add some salt next time. Other than that, it tasted better than takeout.
Thank you so much for your excellent comments and feedback, AJ!
Delicious. Will definitely make again. Added a little more soy sauce. Will use 1/2 the brown sugar next time. Thank you for all your wonderful recipes
You’re very welcome, Randi! Thanks for sharing.
Great recipe. Love the sauce, and so easy. Marinated chicken in sesame dressing a few hours and topped with toasted sesame seeds. The men in the house loved it also.
Great to hear that it was a huge hit!
So great! My family devoured this!! Doubled the sauce! Added a pinch of crushed red to the veggies! Mmmm!
Great to hear that, Emily. Thank you for sharing and for this review!
This recipe is awesome and is my go to chicken stir fry recipe… it’s full of flavor, less sodium and oil. I’ve made this a few times for company and they loved it. It’s a keeper.
Hello Lisa, thanks so much for your good comments and review. We’re happy to know that you loved it a lot!
Followed the recipe and measurements to a tee with one change, added red bell pepper. It was delicious, everyone thoroughly enjoyed it. Thank you, looking forward to many more fantastic recipes!
Thank you so much for sharing that with me, Doug!
We really loved this, the only changes I made was instead of mushrooms I used Napa Cabbage… Threw in after the broccoli was cooking a little while…. I also cooked my rice in chicken broth… Added some cooked sesame seeds to sauce and garnished my plate with some crispy Chinese noodles…
Thank you for sharing, Wendy!
I made this recipe on the Blackstone Grill and my wife said it was the best Stir Fry she had every had! Keeping this recipe as a frequent addition!
That’s amazing, Jason! So glad you found one to add to your rotation!
I’ve made this a few times now and my family loves it! I double the sauce as we like extra! Delicious!
That’s wonderful, Angela! I’m so glad to hear that!
It would be great if there were so many ads that I can’t actually read the recipe. ….
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. You may also close the ads after a while just click the x button. I appreciate your feedback and I hope you love every recipe you try.
So easy and delicious. Family favorite for sure. Thank you for sharing.
It’s my pleasure! Thanks a lot for your review, Michelle.
I made this last night.. This was delicious. The flavors were perfect…I will make it again….I forgot to take a picture, but it looked like yours……😀
That’s great to hear, Mary!
I made the recipe tonight. It was delicious! I will definitely be making this again. Thank you.
Lovely to hear that you enjoyed this recipe a lot!
Hi,
I want to use flour instead of corn starch. Do I use the same amount?
Thanks!
Hi Jesica! All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you’ll need to substitute two tablespoons of all-purpose flour.
I have made this recipe a couple times now–it’s a hit every time, thank you! One thing I have done however, is I double the sauce recipe because we really enjoy a lot of sauce—this makes more than enough, especially for leftovers!
Sounds great! I’m glad that you enjoyed it and doubling the sauce is a good idea if you love a lot of sauce.
Wow! This was a hit and a keeper. Thank you Natasha. I did not change a single thing. I will be exploring your page for more great recipes!
You’re welcome, Margie! I’m glad you loved it.
I love the recipe and when I tasted it in the wok toward the end of cooking, the sauce was so flavorful. But I don’t think I let it get thickened up enough and when I served the dinner, the sauce was pretty bland. Any suggestions?
Hi Audrey, we haven’t had that experience and this is a popular recipe. It’s difficult to say what could have gone wrong, especially if any substitutions were made. I suggest watching the video tutorial to see where things started to look different or identify any missed steps or ingredients. I hope that helps.
Thanks Natasha!
Thinking back I think perhaps toward the end when I added the chicken back to the wok, there was some liquid in with the chicken which might have watered down the sauce.
Live and learn!
Made this about 3 weeks ago and hubby loved it! Followed recipe & it turned out great. Getting ready to make it again tonight. Definitely a favorite in our house. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Millie!
We made this tonight and it is really good! Didn’t have mushrooms but we did add some red bell pepper and it worked out nicely. Recipe was simple but flavorful! Thank you for another great recipe.
That’s great, Tara! Thank you for the feedback.
Hi Natasha, I made your Smashed potatoe for Fathers
Day and I made a huge mistake…I did not make enough!!! Girl, these potatoes are to die for!!! Everyone wanted the recipe, so don’t be surprised if you get a sudden influx of new clients. Your website is my go-to for any recipe, and they never fail me!!! Thank you my best friend!!! Adelina Alvarez
Hi Adelina! That’s wonderful. I’m so glad they were such a hit! Thank you for sharing my recipe.
Just made tonight for dinner. Used snow peas from the garden instead of mushrooms. Delicious. Thank you for sharing.
So glad to hear that, Amy! Thank you for the feedback.
Just made this tonight for my family. Total winner!! My family loved this. Thank you for sharing!
That’s wonderful, Darlene! You’re very welcome. I’m glad it was such a hit!
Whole family (of six) loves this recipe-even those who don’t like mushrooms!
That’s wonderful, Clair! Thank you for the feedback.
Fixed tonight and added some carrots, green onion and a variety of mushrooms. Used honey as sweetener. Definitely a keeper
That sounds delicious, Sarah! So glad you loved the recipe.
This is the best stir fry I’ve ever prepared. Delicious. The brown sugar and the 1 TBS of sesame oil surprised me but it was absolutely perfect.
Hi Judy! I’m so glad you loved it. Thank you for the feedback.
Hi, and thanks for this recipe. Easy as 1,2,3. Made rice ahead of time. Then prepped & started cooking. Family loved it.
That’s wonderful, Donna! Thank you for the feedback.
I don’t know who liked this recipe. There is no flavor and it is to sweet. The.chicken is bland and.the sauce is not thick enough to coat the ingredients. I will not make again.
HI, we haven’t had that experience and this is a popular recipe. It’s difficult to say what could have gone wrong, especially if any substitutions were made. I suggest watching the video tutorial to see where things started to look different or identify any missed steps or ingredients. I hope that helps.
I love it so quick and easy to put together. I added water chestnuts,bean sprouts and mini corn along with the broccoli. I will post on my ig ☺️
I would love that, please tag our page in case you post a pic. So glad you loved it!
Delicious! My husband and I are eating it now for lunch…..
Your idea of saucy, and my idea of saucy, are two different things. I doubled the sauce, and NOW it’s saucy. LOL
(in all fairness, I used more of everything else as well, always feeding crowd.)
Hi Linn! I’m so glad you loved it. Thank you for the feedback.
Delicious! I used rice noodles and I added some chili flakes and an egg. I used powdered ginger cause I didn’t have fresh on hand. Husband says to makes this again!
Great to hear that you both enjoyed the result!
Yummy! My kids all loved it. They didn’t want mushrooms so I just used broccoli, onions and carrots for a splash of color.
That’s great! So glad it was enjoyed. Thank you for the review. 🙂
The dish turned out yummy, especially the sauce! I thought I made enough for leftovers but the family ate it all, even the picky ones! Anytime I can get broccoli on their is a bonus!
Hi Marta! I’m so glad it was enjoyed!
This was phenomenal! You are phenomenal. I love all your recipes. So easy to follow. Oh, and the sauce amazing!!
Hi Dot! That’s wonderful. I’m so glad you love my recipes. 🙂
Great Skillet sauce! I read other notes and bumped up the cornstarch to a heaping tablespoon. I subbed julienne carrots for mushrooms and added a little (3oz dry) cooked linguine to the pan at the end w the chicken. This ‘lo-mein’ is as good as any take out. Prep all before you start cooking and it comes together quick & easy.
Thanks for sharing that with us, Jayme. I’m glad that it worked well and that you liked it!
I used carrots instead of mushrooms. We Love this recipe, quick and easy! I dint have social media, or I’d upload a picture.
Hi Teresa! Thank you for sharing. I’m so glad you loved the recipe. 🙂
Made this last night and it was outstanding. I did not have any mushrooms but added a can of water chestnuts. Very tasty.
Lovely to know that you liked this recipe!
Absolutely loved this recipe , so tasty , thank you Natasha
Skegness UK
Hi Tony! That’s wonderful to hear. Thank you.
Made it in the wok😁turned out really good. I like lots of sauce so I doubles that .
So glad you love the recipe, Caroline! The sauce is so good!
I made this for the first-time last night!! It was delicious!! I hope it reheat wells- because we will be having the leftovers for dinner tonight!
Hi Jane! That’s wonderful. I’m glad you loved it. 🙂
We made this tonight. It was wonderful. And even after a long day of work, it was super easy. Thank you.
Hi Linda! That’s great. So glad you loved it.
I made this tonight, and it was really good. I didn’t have any mushrooms or chicken broth, but it still came out fantastic. My daughter loved it as much as me, so this will be a staple in our home. Thanks a bunch!
So glad to hear that!
I tried the chicken broccoli stir fry – I added bell pepper and carrots and used a date honey I got in Israel in place of the brown sugar – it was so good!
Thank you for sharing, Vicki! Sounds delicious!
I loved this recipe. Next time, I will add less brown sugar. Just a personal preference! I did double the sauce after reading other reviews.
Loved every recipe of yours I’ve made! Can’t wait for your cookbook to come out!
Thank you so much for sharing that with me, Kim! I’m so glad you enjoyed it! The book is due to be out in the Fall of 2023! Stay tuned!
I made this tonight with tofu, it was delicious. I used regular soy sauce, not sodium reduced. I also made your jasmine rice recipe and I learned the hard way, next time don’t add salt to the rice! I think the salt in the rice combined with the salt in this dish was way way too salty. I will definitely make again but this time use your suggested sodium reduce soy sauce and omit salt in rice. Can’t wait for your cook book!
I’m so glad you loved the recipe. Thank you for sharing.
This looks great, but I always overcook chicken in a pan. How does chicken cook in 5 min? Every recipe I read, no matter where, the chicken is always cooked in pan only few min. Are you using a thermometer in the pan? I prefer in oven, but I really want to make pan chicken but feel 5-8 min isn’t enough?
Hi Daisy! Be sure your flame or stove setting is on medium-high heat and not just high. This can cause the chicken to overcook. I have had good success with this cooking time. It can be more or less depending on how thick your chicken is cut into cubes. I hope you’ll try the recipe. It also gets plenty of flavor and moisture from the sauce.
This is an outstanding dish Natasha – probably the best chinese recipe that I’ve tried in years. The broccoli was nice and crunchy, chicken was perfectly done and that sauce – WOW! It is way, way better than take out. I’ve already added this to my collection of recipes.
That’s wonderful! Thank you for the feedback. I’m glad you found a favorite.
Thank you for the wonderful recipes Natasha! You make me enjoy cooking as I usually hate to lol. This was a great one just like (but way better) than takeaway. The Sauce…. yum.
I’m glad you’re enjoying it now. Happy Cooking!
Thìs looks so delicious I’m going to make it for rinner , What rice do you recommend for this recipe . Ihaveused a few of your recipes
and theyhave been so good Thank you
Hi Debby, a simple cooked white rice will work well. We usually buy Jasmine and use that.
Made this tonight using broccoli, carrots, and dried shiitake mushrooms. Used potato starch to thicken. It was very good.
I’m so glad you enjoyed it, Bob!
I make Chinese food probably about three times a month and this is by far the best chicken and broccoli recipe I’ve ever come across. Thank you.
I’m so glad you hear that, Heidi! Thank you for the feedback and great review!
This recipe is flavorful, healthier than most stir fry recipes, and a keeper. I usually double the sauce when I cook this, but otherwise it’s perfect as is. Natasha, great job on this recipe!
Thank you, Lisa! So glad you loved it!
I do love your recipes although I have to alter some as my DH will not eat mushrooms. Oh well.
Glad you love my recipes, Judith! Thanks. 🙂
Don’t know why everyone says it tastes just like Chinese takeout. I know what I put in it and it doesn’t have the filmy sauce that many takeout dishes a little slimy to my taste. Tastes nothing like Chinese takeout. Fantastic dish.
Thank you, we appreciate your great comments!
my boyfriend loves Chinese but has gluten allergy
I made this tonight for dinner
This was delicious!!!!
Better than Chinese takeout
Thank you
That’s wonderful, Pam! I’m glad it was enjoyed.
Actually tasted like Chinese take out ! Loved it, thank you, will be making it again for sure
So glad you love this!
My family love this stir fry, I also added green peppers and cauliflower and serve with fried rice
That’s great!
That was super easy and delicious! I added some sliced carrots and pinch of chilly flakes. And I used turkey breast because it was on sale. Served with brown rice. Thanks for sharing Natasha!
That’s great, Helene! So glad you enjoyed this recipe.
Making tonight but I am out of chicken broth !
Can vegetable or beef broth be substituted
Hi! Yes, either of those would be ok if that is all you have. 🙂
I made this dish tonight and it’s absolutely incredible. Natasha, Thank You for making your recipes super simple and delicious. I truly enjoy watching your cooking shows.
Aww, thank you, Greg! And I’m so glad you loved the recipe.
This is my go to for Chicken stir fry. My husband request it at least once a week. I make more sauce because my husband likes it saucy but otherwise the recipe is perfect!
Sounds perfect! Adding more sauce is good too, others do that as well.
Loved it! I added little rice noodles and sesame seeds noodles to top right b4 serving for crunch. My only issue was that my family likes sauce, so I made a 1.5 batch of sauce, guess maybe I need to do 3 times next time.
Extra sauce is so good! I’m glad your family loved this recipe. Thank you for sharing, Barb! 🙂
We love this recipe!! Added fresh red pepper since we had an abundance in our garden and doubled the sauce. My husband loves this sauce. We served over Lo Mein noodles. Wonderful dish!!
I’m happy to know that! Thank you for sharing that with us, Denise.
Hey, I made this tonight and my wife and I both LOVED it! I cook once a week (my wife is an excellent cook) and when she has high praise, then it’s the real deal. Thanks again Natasha! Oh, we used noodles instead of rice and it was delicious.
You’re welcome! Good to know that you enjoyed this recipe with noodles, thanks for sharing!
All I have is shredded chicken that I need to use up. Would this work for your recipe?
Hi Dannis, I haven’t tested this with shredded chicken to advise.
I’m having trouble getting the volume of liquid to thicken up properly. What am I missing?
Hi Michael, I recommend going through all the recipe notes to ensure no adjustments were made to the ingredients or process. Using cornstarch as a thickener helps keep this gluten-free and it will thicken it nicely, be sure to not miss that step.
I love Chinese American food. This looks delicious!!! I can’t wait to make it!!!
I hope it becomes your new favorite!
Guess what I had for dinner tonight?
A wonderful and succulent meal called Chicken and Broccoli Stir Fry. I will have it again for sure!
Thank you Natasha. 🙂
You’re welcome, good to know that you enjoyed dinner!
Looks good but would definitely leave out those nasty mushrooms! They are in everything. 😜😜
FABULOUS! Thanks for making my tastebuds happy! I love your recipes. Looking for diabetic friendly recipes and you are my go to chef. 🙂
Hi Terrie! Thank you. I’m so glad you enjoy my recipes. Most of them can be modified to fit dietary needs. I’m glad my recipes are your go-to! 🙂
This came out fabulous. I added sherry instead of water to thin the sauce out, and sprinkled sesame seeds on top when serving 🙂 what a dish! Thank you!
That’s great to hear. Thanks for sharing, John!
I have made this recipe NUMEROUS times (and I always have to double it) – it is ALWAYS a hit!! Thank you for sharing!! Waaaaaaaaay more delicious than take out, for sure!!
I’m glad you think so! Thanks a lot for your good comments and feedback.
Love this recipe it’s much better than take out and so easy! I have it with brown rice, delish!
Love your videos 😊 thank you for sharing.
Thank you, Kathy. So glad to hear that.
Great meal. Easy to prepare. just get you ingredients prepped and it’s ready in 15 min.
Quick and easy recipes are the best! I’m so glad this one was a hit, John!
Yes, preparing the ingredients ahead makes the process easier. I’m glad you enjoyed it!
Absolutely the most delicious chicken and broccoli stir fry I’ve ever made. I did not add mushrooms (yucky…lol) or onion (did not have). It was perfect! I cannot wait to make it again!
That’s wonderful! So glad you enjoyed this recipe.
Just made this for dinner as I had most ingredients on hand. Delicious and tasty. Def great over rice.
I’m glad you enjoyed this recipe, Kerri.
Even my super picky husband loved it! Easy and delish. This one becomes part of the weeknight dinner rotation.
That’s great! Thank you for the review.
This was good but too much pepper! Next time I’ll use a pinch!
Thanks for sharing! 🙂
Hello I really like the recipe. Could you tell me how long can it be stored inside the fridge? (I cook just for myself and I am busy studying)
Hello Lala, this is best consumed fresh and we always do that. I have not tried storing it in the fridge for a long time, I imagine that will work but the texture will not be the same especially for the broccoli.
I made this tonite for me and my hubby. We loved it.
My hubby had seconds.
He said this is definitely a keeper.
Thank you
You’re very welcome! Thank you for sharing, Susie.
Fantastic!! Have made this a few times, but doubled the sauce this time as I swear my hubby sneaks a straw in the pot and drinks the sauce!! Just wondering if anyone has tried with just veggies? It’s been so terribly hot in FL that I’m trying to keep it a bit lighter. Wonderful recipe as is and will continue to make!!
Haha totally understand why he would do that. The sauce is just so delicious! Thanks for the good review and feedback! I haven’t tried that version yet but I’m sure that will be fine.
Thank you for this fabulous recipe. It was quick and easy and super delicious. No leftovers! I could have licked the plate – but I know I’m not supposed to and people were watching – so I didn’t. 🙂
That’s great, Heather! Thank you for the review.
Hi Natasha . . One more question. If I double the sauce should I hold back doubling all ingredients (example: brown sugar etc.)?
Hi Muriel, I would double all the ingredients.
Hi Natasha . . Love watching your videos! Want to try making your Chicken Broccoli stir-fry soon and was wondering if I can use regular soy sauce instead of low sodium, and should I adjust the amount?
Thanks!
Hi Muriel! That would be fine, you shoudn’t need to make any adjustments but you can use more or less to your taste preference.
Nom nom nom!!
My boyfriend & I recently started watching your YouTube videos. We think you are totally adorbs and funny.
Anyway, I made this tonight and we both loved it. My bf makes chicken & broccoli often and has been trying to perfect it, with not much luck… Until now (except I made it thanks to your recipe. ha!)
We like a little spice so I added a few dashes of red pepper flakes at the end. Oh and I made the sauce a few hours ahead so I think the flavours had a chance to dance with one another.
Will make again, for sure!
That’s a good idea. It’s always nice to add chili or ref pepper flakes for a little kick. I’m glad you both enjoyed the recipe!
Making this last night for dinner. Like others, I doubled the sauce because who doesn’t love sauce? Only other change I made was I added more garlic and ginger because my family loves garlic and ginger.
Extra sauce is the best! Thanks for sharing, Mary! So glad you enjoyed this recipe. Thank you for the review.
Made it tonight after googling “Chicken, mushrooms, broccoli.” Tasty use of all three and just what we were in the mood for. Put the rice on, prep the sauce and ingredients and it should come together in 30 min. or so. Perfect and a keeper recipe!
I’m so glad you discovered my blog, L! Thank you so much for sharing that with me.
I’ve made this s few times and loved it! Was planning on making this tonight and have a few sweet peppers I need to use up and curious to know if it will go well with this dish?
Hi Tami, yes I think that would go well. You can also this use beef stif fry recipe as a reference, we use peppers in it!
What could I substitute for the brown sugar and corn starch to make lower in carbs?
Hi Sue, I haven’t tested any substitutions for those.
I have done this recipe millions of times. Thank you so much. The family loves it and helps keep me on track. (WW)
Great to hear that, Maria. Thanks for sharing!
LOVE this recipe for Chicken and Broccoli. It is so DELICIOUS!! One difference is that I add sliced Baby Corn and it is so yummy.😋
Yum! I’m so happy you enjoyed that. Thank you for sharing that with us, Stephanie!
We made this last night and it’s so good! We will definitely make again and again! Easy and I love the how to video! Thanks for another great recipe!!
You’re welcome! I’m so happy you enjoyed it, Melanie!
Had this tonight for dinner. Very tasty. Looking to increase our vegetable intake so added red, green & yellow peppers. Used straw mushrooms because I didn’t have fresh. Doubled sauce. This is a keeper for sure.
Great idea, Terri. Glad you enjoyed it!
Read all the comments and doubled the sauce, absolutely delicious! I didn’t have any mushrooms and used colored peppers, served it over rice ramen, great colors and flavor!
I’m so happy you enjoyed that. Thank you for sharing that with us, Becky!
will frozen broccoli work? I live 40 miles from a grocery store and only have frozen. Is there any thoughts on how to use frozen in this receipe. I am making this tonight.
Hi Karen, one of my readers reported the following about using frozen broccoli, “I use frozen all the time I steam in the microwave first to drain any excess water and it cuts down the time it takes to cook. I just throw them in after the mushrooms cook down.” I hope that helps!
I made this for dinner tonight and my family devoured it! So good and so simple!
That’s awesome! Thanks a lot for the review, Sue. I’m happy to know that you enjoyed it.
***Winner winner chicken broccoli dinner***
Just finished my chicken broccoli dinner which was fantastic!!! This is one of my favorite Chinese foods and to cook this at home and taste so great … wow!
So great to hear that, Stephanie. Thanks a lot for this review, we’re glad you enjoyed this recipe!
The flavor is awesome, just needed more sauce, I recommend doubling recipe. Also, it looks like in the photo there are sesame seed, but the recipe did not include that. I would add that
Thank you for your comments and suggestions, Lisa. We appreciate it!
Turned out great!! So good. It’s a simple easy recipe to follow. I didn’t add my broccoli until the mushrooms and onions cooked up a bit. Otherwise no other changes! Thanks!
Nice, thanks a lot for sharing! Great to hear that you enjoyed this recipe.
My cast iron is small so I tried my wok but the chicken didn’t brown so that got overcooked. As soon as the sauce went in (which in a wok looks like a ton more sauce) my broccoli instantly became soggy. Should I blanche my broccoli next time? Help:(
Hi Christine, I would cook the broccoli for less time next time when cooking with the mushrooms. Cook the broccoli just until it is crisp-tender and then make sure to reduce the heat before adding the sauce.
Love this recipe – after making it once I doubled the sauce and also added some green pepper to it – now a firm family favourite – loving your recipes Natasha – keep up the good work!
That’s great feedback, Helen. Thank you so much for sharing that with us!
I loved this recipe! I had been craving stir fry for weeks and this was so delicious and easy to make! Thanks for sharing!
Wonderful! Thank you for sharing, I am glad you enjoyed this recipe.
Outstanding recipe! Great flavors. Doubled everything. I always love your stir fry’s.
Hi Deb, thank you for your excellent feedback. Glad you are enjoying our stir fry recipes!
Very yummy! I’m looking forward to having it for lunch tomorrow and seeing how the flavors have changed once they marinate longer together. What is a serving size though? 1 cup? More or less?
Hi Elle, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” In this case, the recipe serves 4, and one serving will be 1/4th of the recipe. I hope that helps!
Chicken was super duper tasteless. I guess could’ve used more sauce. Usually double sauce in these recipes but totally forgot this time around. 🙁
Feel free to add more seasoning according to your preference and double the sauce next time. I know others love it with more sauce just like you do.
This was sooo good! I’m not a mushroom girl, so I used some snap peas instead and added a bit of red pepper that was about to go bad. Super yummy stir fry. I was planning to keep some leftovers for lunch the next day, but everything got devoured!
I’m so happy you enjoyed this stir fry, Krystal! Thank you so much for sharing that with me.
I don’t usually cook using recipes, but I am so glad that I found, and used, this one. It is delicious. I’ve made it twice now: once with chicken and once with tofu. The first time I made it, I accidentally doubled the mushrooms, and it was still excellent.
Good to hear that, Meredith! I’m glad you gave this recipe a try and loved it.
how much Chicken Broth should I use for 1 serving i would really like to make this
Hi Tony, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I tried your chicken marsala it was great, my husband loved it. Do you have a cook book out?
That’s good news, Barbara. Thanks for sharing, I don’t have a cookbook out yet but I am already working on it. Please stay tuned.
I just saw this and I have all the ingredients at hand. I am just wondering if I can use frozen broccoli because I have a lot of it right now? Thank you 🙂
Hi Summer, one of my readers reported the following for using frozen broccoli: “I use frozen all the time I steam in the microwave first to drain any excess water and it cuts down the time it takes to cook. I just throw them in after the mushrooms cook down.” I hope that helps!
I look forward to making this, it sounds tasty and not difficult at all–good for me!
One thing to suggest, it is helpful if you include how many servings this makes so I can double if need me when having someone over. Thank you!
Hi Audrey! The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
I made this last night exactly as directed including the fresh ginger and sesame oil and it was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, Lisa!
Hi Natasha, love all your recipes 🙂 especially gluten free ones! (Celiacs :() Curious what size skillet you used for this recipe? Saw your shop on Amazon and would like to purchase. Thanks!
Hi Carole, We used this Large 12″ Fry Pan.
Amazing recipe Natasha! Thank you for sharing! I’m new to the Chinese/Asian style recipes and me and my family started loving them and I started searching for more of them! This recipe is a keeper!
You’re welcome! Thanks for the review and I hope you’ll love all the recipes that you will try.
Simple and delicious! Will definitely make again, everyone loved it. Has been added to our meal rotation!
I’m so happy to hear that! Thank you for sharing your great review. Pete!
I still make and love the original recipe that used flour and honey.I also do a beef version and sub in boc choy and asparagus or whatever suits my fancy at the time.This recipe is a great starting point if you are experimental but also stands on its own…..uummmm.
Sounds good and yes, it is so versatile. Feel free to change it up a bit according to your preference. Thank you for the review, Darcy.
I am getting ready to make this but want to add noodles or spaghetti to the stir fry instead of serving over rice. Would I have to just make more sauce or are there other changes?
Hi John, I recommend reading through the recipe comments. Several of our readers mentioned substituting with noodles instead. I hope you love this recipe!
Just made this tonight and it was delicious! My husband loved it as well. Will make again. I love Chinese Five Spice so used that as my seasoning on the chicken…yum.
Sounds great, thanks for sharing! I’m glad the both of you loved this recipe.
This was delicious. Instructions were perfect & sauce delicious. Added carrots, edamame, celery. YUM! YUM! Our go to stir fry recipe.
That’s just awesome! Thank you for sharing your wonderful review, Louise!
Omg that was amazing I just cooked this tonight Natasha my husband and I loved every mouth full 😋thank you so much for all your wonderful recipes sending love from Sydney Australia 😘💗
So wonderful to hear that, Sue. Thank you for the awesome review and feedback!
This has become one of my favorite recipes! I’m very picky, so I changed it up a bit. I have done it many different ways, but the way I have been doing it is broccoli, zucchini, onions, and carrots. Like a lot of other people have said, I also double the sauce. I serve it over white rice. My friends and I love it!
That’s just awesome! Thank you for sharing your wonderful review, Matthew!