Thai Chicken Broccoli is a delicious and simple stir-fry that brings together tender chicken, fresh broccoli florets, and a savory sauce, making it the perfect meal for any night of the week. With just a few ingredients and minimal prep time, this dish offers maximum flavor with minimal effort—ideal for busy families or anyone craving a quick, wholesome dinner.
Stir-fries are a fantastic solution when you’re pressed for time but still want a homemade meal. The combination of chicken and broccoli is a classic pairing that’s not only tasty but also packed with nutrients. Lean chicken breast provides protein while the broccoli adds fiber, vitamins, and a satisfying crunch.
What sets this Thai Chicken Broccoli apart is the sauce. A blend of soy sauce, garlic, and a hint of sweetness brings out the natural flavors of the chicken and broccoli while giving the dish its signature savory kick. For those who enjoy a little heat, you can add some red pepper flakes or a dash of sriracha to the sauce, adjusting the spice level to your liking.
This recipe is as versatile as it is easy. Serve it over steamed jasmine rice or rice noodles for a complete meal, or keep it low-carb by enjoying it on its own. You can also swap in your favorite vegetables, like bell peppers or carrots, to customize the stir-fry to your taste.
In just 20 minutes, you’ll have a vibrant, delicious meal ready to serve—perfect for when you need something fast but crave something satisfying.
Serve this excellent Thai Chicken Broccoli with Sriracha SPAM Fried Rice, Soybean Sprout Soup and some tasty, crispy Mushroom Spring Rolls.
PrintThai Chicken Broccoli
Thai Chicken Broccoli – This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. There’s nothing better than a quick and easy dinner recipe for when you don’t have a lot of time to cook.
Stir frying is one of the best techniques home cooks can have up our sleeves. Because they cook so quickly, it is easy to have a stir fry on the table in same amount the time it takes to chop up the vegetables! Plus, stir fries are a great way to clear out the fridge and use up leftover produce.
- Prep Time: :20
- Cook Time: :07
- Total Time: :27
- Yield: 4 1x
- Category: Entree
- Method: Stir Fry
- Cuisine: Thai
Ingredients
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
Instructions
- In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes
- The garlic and ginger can be chopped together in a chopper. Scallion greens can also be used to garnish. The broccoli stems are used (they have loads of fiber) to add textural contrast and also to help bulk up the dish.
How to Store:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick and tasty meal the next day.