Chicken and Broccoli Stir-Fry

5 from 8 reviews


  • 1 pound boneless skinless chicken breast
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms
  • 1 cup matchstick carrots
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • ¼ cup fish sauce
  • ¼ cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch


  1. Cut chicken breast into 1-inch pieces and season with salt on all sides. Set aside.
  2. In a large pan over medium-high heat, heat up 1/2 tablespoon oil. Add in broccoli, mushrooms, and carrots, and cook for 5 minutes, stirring frequently, until the vegetables are tender but remain crispy.
  3. Add in ginger and garlic, stir to distribute around the vegetables, and cook for about 2 minutes. Remove veggies from pan onto a plate, cover, and set aside.
  4. To the pan, add remaining oil and cook chicken pieces, making sure to flip to cook throughout for about 7 minutes to a safe temperature of 165F and it has browned on all sides.
  5. In a medium bowl, whisk the fish sauce, chicken broth, sugar, sesame oil, and soy sauce. In a small dish, combine cornstarch and 1 tablespoon water.
  6. Add vegetables back into the pan and cook for an additional 2 minutes.
  7. Pour sauce mixture over the chicken and vegetables and stir to combine. Add in the dissolved cornstarch, whisk with sauce to combine, and bring to a boil. Cook for an additional minute for sauce to thicken, turn off heat.
  8. Serve chicken and broccoli stir fry alongside steamed rice.