This homemade chicken and broccoli recipe is a classic and delicious dish perfect for a quick and easy weeknight meal! It tastes like your favorite takeout, but it requires just 25 minutes and one skillet. This version is made with wholesome and nutritious ingredients, but it has loads of flavor. Delicious for busy weeknights, family dinners, meal prep, and leftovers!
Try these Chicken Breast Recipes or this Sweet and Sour Chicken too!
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Why You’ll Love This Recipe
- This chicken and broccoli is quick and easy.
- This recipe only requires a few simple ingredients and 25 minutes total.
- Everything is made in one skillet.
- This Chinese chicken and broccoli is healthy and nutritious. Try this Orange Chicken too!
- Chicken is a good source of protein and vitamins, making this dish a healthy option for your family.
- It is versatile. You can add your favorite vegetables to this dish, like carrots, onions, or mushrooms.
- The flavors are sweet, savory, and tangy.
- The chicken with broccoli is cooked in a flavorful sauce.
- The chicken is so tender. You will love these Chicken Meal Prep Ideas!
- This recipe is naturally gluten-free, dairy-free, low carb, and white sugar-free.
- Check out this Peanut Butter Chicken or this Chicken Fried Rice for other takeout favorites!
Ingredients & Substitutes
Scroll down to the recipe card below for the full chicken and broccoli recipe!
Chicken broth adds protein and nutrients to the sauce. In a pinch, vegetable broth works too.
Coconut aminos is the soy-free and gluten-free version of soy sauce. It adds an Asian flavor.
Honey adds natural sweetness. In addition, honey helps thicken the sauce.
Minced garlic adds a delicious garlicky flavor! If needed, use garlic powder.
Tapioca flour thickens the sauce. It is very similar to cornstarch. Substitute with arrowroot powder if needed.
Use boneless, skinless chicken breast. Slice into small cubes or slice thinly. If desired, use boneless, skinless chicken thighs.
Black pepper and onion powder add flavor to the chicken. We do not season with salt in this recipe because coconut aminos contain salt already.
Olive oil helps brown the chicken. Use avocado oil if needed.
Finely diced onions add a nice overall flavor.
Lastly, use fresh or thawed out broccoli florets.
Taste & Texture
The chicken and broccoli in this dish are cooked until tender.
The broccoli retains its bright green color and has a slightly crunchy texture.
The sauce is flavorful and creamy. In addition, the sauce binds all of the ingredients together. Overall, this chicken with broccoli stir fry is sweet, savory, and slightly tangy!
How to Make
Step 1
First, combine the broth, coconut aminos, honey, minced garlic, and tapioca flour in a bowl. Stir together.
Step 2
Cut the chicken breasts into ½ inch cubes. Season with black pepper and onion powder.
Step 3
Place a large skillet or wok on the stovetop over medium heat. Add 1 tablespoon of olive oil. Place the cubed chicken in. Cook for 4 to 5 minutes, flipping and stirring, until cooked through. Remove the chicken from the skillet.
Step 4
In the same skillet, add the remaining 1 tablespoon oil, chopped onion, and broccoli florets. Cook for 4 minutes over medium heat, stirring to prevent burning.
Step 5
Pour the sauce into the skillet. Simmer on medium heat for 5 minutes. Next, place the cooked chicken back into the skillet.
Step 6
Cook for another 2 to 3 minutes, or until the chicken is warm.
Step 7
Finally, remove from the heat. Serve!
Expert Tips for Success
Here are a few expert tips and tricks for making the best chicken and broccoli.
Use boneless, skinless chicken breasts. This will make the chicken easier to cook and will help to prevent it from drying out.
Cut the chicken into bite-sized pieces. This will also help the chicken to cook evenly.
Don’t overcook the chicken. Overcooked chicken will be dry and tough.
If needed, use a meat thermometer to measure the internal temperature. Chicken is cooked when it has reached 165 degrees Fahrenheit.
If using frozen broccoli, thaw completely beforehand.
Flavor Variations & Add-Ins
Here are a few flavor variations and add-ins for customizing this chicken and broccoli recipe.
Add 1 teaspoon of fresh ginger to the sauce for a spicy and flavorful kick.
Add chopped carrots to the dish for extra sweetness and crunch.
Or, add chopped mushrooms to the dish for extra umami flavor.
Check out this Teriyaki Chicken Stir Fry too!
How to Serve & Store
This chicken and broccoli dish is best served hot and fresh.
Serve over cooked brown rice, brown rice noodles, or even spaghetti squash.
Store it in an airtight container in the refrigerator for up to 4 days.
When you’re ready to eat it, reheat it in a pan over medium heat until warmed through.
Frequently Asked Questions (FAQs)
Yes, you can use frozen broccoli in this dish. Just thaw the broccoli before adding it to the pan.
Yes, you can make this dish ahead of time and reheat it later. Just cook the dish according to the recipe, then let it cool completely. Store the dish in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat it, reheat it in a pan over medium heat until warmed through.
Yes, you can make this dish vegetarian or vegan by substituting tofu or tempeh for the chicken. You can also use vegetable broth instead of chicken broth.
Yes, this dinner is made with healthy ingredients.
This chicken broccoli stir fry tastes like tender chicken, a sweet and tangy sauce, and delicious broccoli.
It is typically served with rice or rice noodles.
Equipment Needed
Large Nonstick Skillet: This large pan is great for cooking fried rice!
You May Also Enjoy
- Quick Chicken Piccata
- Homemade Chicken Nuggets
- Oven Fried Chicken
- Slow Cooker Chicken Stock
- Chinese Chicken
If you enjoyed this easy chicken and broccoli recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy and easy family dinner ideas.
Chicken and Broccoli
Ingredients
- ⅔ cup chicken broth
- ¼ cup coconut aminos (see note)
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp tapioca flour (or arrowroot powder)
- 1 pound boneless skinless chicken breast
- ½ tsp black pepper
- ½ tsp onion powder
- 2 tbsp olive oil
- ½ cup finely diced onions
- 4 cups broccoli florets
Instructions
- First, combine the broth, coconut aminos, honey, minced garlic, and tapioca flour in a bowl. Stir together.
- Cut the chicken breasts into ½ inch cubes. Season with black pepper and onion powder.
- Place a large skillet or wok on the stovetop over medium heat. Add 1 tablespoon of olive oil. Place the cubed chicken in. Cook for 4 to 5 minutes, flipping and stirring, until cooked through. Remove the chicken from the skillet.
- In the same skillet, add the remaining 1 tablespoon oil, chopped onion, and broccoli florets. Cook for 4 minutes over medium heat, stirring to prevent burning.
- Pour the sauce into the skillet. Simmer on medium heat for 5 minutes. Then, place the cooked chicken back into the skillet.
- Cook for another 2 to 3 minutes, or until the chicken is warm.
- Finally, remove from the heat. Serve!
Notes
- We recommend using coconut aminos, which is the soy-free and gluten-free version of soy sauce.
- Tapioca flour is the corn-free version of cornstarch.
- Constantly stir to prevent burning.
- The sauce will thicken up as it continues to cook.
- Store any leftovers in the fridge for up to 4 days.
- Freeze this chicken and broccoli stir fry for up to 1 month. Thaw overnight in the fridge before reheating in a skillet.
