Chicken and Broccoli Stir-Fry with Garlic Sauce Recipe

Chicken Broccoli Stir Fry – a low-fat, low-calorie dinner packed with flavor and texture.

I tried to take a fun action shot holding a piece of broccoli with chopsticks while photographing this dish. It didn’t go as planned, and it reminded me how grateful I am for forks. If you rely on chopsticks for every meal, you might eat less — but for most of us, forks win.

This stir fry is an easy, healthy option that won’t leave you hungry. The whole meal is low in fat (under 5 grams) and roughly 430 calories per serving when served with rice. If you prefer, serve it over noodles or skip the carbs for an even lighter meal.

This recipe cooks in one skillet, so cleanup is minimal. It takes less than 30 minutes to prepare and delivers a delicious balance of savory sauce, crisp vegetables, and tender chicken. The mix of textures and flavors makes this a reliable weeknight favorite.

Add this to your dinner rotation for a quick, flavorful, and healthy meal.

Chicken Broccoli Stir Fry

Prep Time
10

Cook Time
15

Total Time
25

Servings:
4

Author:
Garnish and Glaze

Ingredients

2 large chicken breasts, sliced thin
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup onion, sliced
1 cup carrots, sliced
1 cup chicken broth, divided
3 tablespoons soy sauce
1 tablespoon brown sugar
2 cups broccoli
1 cup mushrooms, sliced (about 4 ounces)
1/2 red bell pepper
2 teaspoons cornstarch
3 cups cooked rice
1 green onion, optional garnish
Peanuts, optional garnish

Instructions

Whisk 1/4 cup chicken broth with 2 teaspoons cornstarch in a small bowl and set aside.
Heat a large nonstick skillet over medium-high and coat with cooking spray. Add the sliced chicken, minced garlic, and grated ginger. Cook about 2 minutes, until the chicken begins to brown. Stir in the sliced onion and carrots, 3/4 cup chicken broth, soy sauce, and brown sugar. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through.
Add the broccoli, mushrooms, and red bell pepper. Cover and cook another 5 minutes, stirring once halfway through, until the vegetables are tender-crisp. Stir in the cornstarch mixture and cook, stirring, until the sauce thickens, about 1–2 minutes.
Serve the stir fry over cooked rice and top with sliced green onion and optional peanuts if desired.

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Recipe Source: Adapted from Betty Crocker