Thai Chicken Broccoli

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Thai Chicken Broccoli

Make a quick weeknight dinner with this stirfry recipe mixing chicken, broccoli, and onion in a mixture of soy sauce, ginger, and sugar. Learning stir fry is simple.


Thai 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.

Serve this excellent Thai Chicken Broccoli with Sriracha SPAM Fried Rice, Soybean Sprout Soup and some tasty, crispy Mushroom Spring Rolls.

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.

  • Author: Food Network Kitchen
  • Prep Time: 20
  • Cook Time: 7
  • Total Time: 27


  • 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


  1. 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.
  2. 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.
  3. 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.


  • 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.


  • Serving Size: 4
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