Broccoli and Chicken Stir-Fry

Broccoli and Chicken Stir-Fry


"Made up. Serve with rice."
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35 m servings 356 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 3307 mg
  • 132%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  2. Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  3. Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 137
  1. 163 Ratings

Most helpful positive review

There is simplicity and depth of flavor packed in every single bite. It felt like I was eating gourmet Chinese food from P.F. Changs. I vow to never order this as takeout EVER AGAIN! Even the ki...

Most helpful critical review

Easy to prepare. Too salty! Next time I will try low sodium soy sauce

Most helpful
Most positive
Least positive

There is simplicity and depth of flavor packed in every single bite. It felt like I was eating gourmet Chinese food from P.F. Changs. I vow to never order this as takeout EVER AGAIN! Even the ki...

To be honest, I made this recipe b/c I didn't have any sherry in the house and was looking for a quick and easy recipe my 10-yr old daughter and I could do together. I prepared ingredients as i...

I'm made this for dinner and loved it! I'm not a salt person so it was a little too salty and I found it to have a bit too much sauce, so I will cut the sauce by about a 1/3, but loved it! Will ...

This recipe is great. A little too salty for my taste. Next time I will try low sodium soy sauce/more water.

I would have given this 5 stars but I made a few changes. I used 1/3 cup of low-sodium soya sauce. I did not use any oil for frying. I cooked the chicken in a small amount of water, let the ...

Fast, easy and tasty. The only change I made was to use grated fresh ginger instead of the ground ginger for more flavor.

I used frozen stir fry veggies instead of broccoli. It was delicious and my family loved it. Will be making again soon!

I made this for dinner tonight. Fantastic! I usually use premade sauces and have trouble with the amount of salt, but this was so great, I used low sodium soy sauce and had no issues. I added so...

I use this recipe as a base and added sliced carrots and sesame oil to this. It was a hit at my home and I would even consider trying the original recipe in the future and adding more than 3 cup...

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