Go Back

High Protein Chicken and Broccoli Stir Fry - Quick, Flavorful, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds boneless, skinless chicken breasts, thinly sliced across the grain
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced (optional, for color and sweetness)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons avocado or canola oil (divided)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup chicken stock (or water)
  • 1 tablespoon oyster sauce (adds depth; optional but recommended)
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1–2 teaspoons honey (or a zero-calorie sweetener to taste)
  • 1 tablespoon cornstarch (or arrowroot for paleo-friendly)
  • Freshly ground black pepper, to taste
  • Cooked brown rice, jasmine rice, cauliflower rice, or noodles
  • Sliced green onions and sesame seeds for garnish
  • Lime wedges for a bright finish

Method
 

  1. Prep the chicken: Pat chicken dry with paper towels. Slice thinly across the grain for tenderness. Season lightly with black pepper.
  2. Make the sauce: In a bowl, whisk soy sauce, chicken stock, oyster sauce, rice vinegar, sesame oil, honey, and cornstarch until smooth. Set aside.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through, then transfer to a plate. Repeat with remaining chicken, adding a splash more oil if needed. Do not overcook.
  5. Stir-fry the veggies: Add remaining 1 tablespoon oil to the pan. Toss in broccoli and bell pepper. Stir-fry 3–4 minutes until broccoli turns bright green and is crisp-tender. If needed, add 1–2 tablespoons water and cover for 30 seconds to steam.
  6. Add aromatics: Push veggies to the sides. Add garlic, ginger, and red pepper flakes to the center. Stir 30 seconds until fragrant.
  7. Combine and sauce: Return chicken and any juices to the pan. Whisk the sauce again and pour it in. Toss for 1–2 minutes until the sauce thickens and coats everything.
  8. Taste and adjust: Add a pinch more pepper, a splash of soy for salt, or a squeeze of lime for brightness. Remove from heat.
  9. Serve: Spoon over your favorite base. Garnish with green onions and sesame seeds. Serve hot.