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No fail chicken stir fry recipe. Chicken and Broccoli Stir Fry is a classic..

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry with Sherry Sauce. This recipe is dependable, delicious and downright easy. A favorite for sure.
Course Main Course Chicken
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 296kcal


  • 1 pound chicken breast cubed, about 2 breasts
  • 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 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • cup About 1/3 water
  • 3 tablespoons vegetable oil
  • 5 cups fresh broccoli trimmed and sliced, stalks and florets into medium pieces (keep the 2 cuts separate)
  • 1 teaspoon red chili flakes optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds optional


  • 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.


Marinate the chicken while you prepare the rest of the ingredients
Serving suggestion: Jasmine rice


Calories: 296kcal | Carbohydrates: 10g | Protein: 25g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1185mg | Potassium: 464mg | Fiber: 1g | Sugar: 7g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg