One-Pan Chicken And Broccoli Stir-Fry

One-Pan Chicken And Broccoli Stir-Fry

This flavorful stir-fry

is a classic combination of tender chicken and crisp broccoli florets. Tossed in a tangy sauce, this dish is both delicious and healthy.

Filed Under

Chinese, Comfort Food, Dairy-Free, Healthy, Dinner, Kid-Friendly, Date Night, Weeknight, Meal Prep, One-Pot or Pan, Pan Fry, High-Protein, High-Fiber, Meal, Asian, Chicken, Stir Fry, Gluten, Soy, Chicken

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Easy

You've got this!

Quick

Under 1 Hour

Ingredients

Stir-Fry Sauce

  • ½ cup soy sauce
  • ¼ cup honey
  • 2 cloves garlic (minced)
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon sesame seed

Stir Fry

  • 1 tablespoon canola oil
  • 1 lb chicken (cubed)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup broccoli (chopped)
  • 1 cup red bell pepper (seeded and diced)
  • - cooked rice (for serving (optional))
Lemons and Lime

Preparation

  1. Make the stir-fry sauce: In a small bowl, mix together the soy sauce, honey, garlic, ginger, and sesame seeds.
  2. Make the stir fry: Heat the canola oil oil in a large nonstick pan over medium-high heat. Season with the salt and pepper, then stir until the chicken is browned, about 5 minutes.
  3. Pour the sauce into pan and stir to coat the chicken, then bring the sauce to a boil. Once the sauce is bubbling, add the broccoli and red bell pepper to the pan and toss to coat in the sauce. Cook until the chicken is cooked through and the vegetables are tender, 5-8 minutes more.
  4. Serve over rice, if desired.
  5. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

700

carbohydrates

43g

fat

38g

fiber

6g

protein

47g

sugar

28g

Last updated on 2024-09-03

Tips

  • "Added about 1 TBSP cornstarch diluted with a little H2O to thicken the sauce - boil to desired thickness before adding veggies. Tossed in a handful of raw cashews. For us, it was a little too salty w/ regular soy sauce, will try with low sodium soy next time."

    2 years ago

  • Júlia Hetzmann

    "If you find it too salty, use sodium reduced soy sauce and reduce the amount, it’s what I did:)"

    7 years ago

  • lclarkie8

    "Don’t cook the chicken all the way through in the second step. If you do it will be over cooked and tough at the end. Cook it most of the way and then let it cook through in the following steps."

    7 years ago

  • rustykx

    "I would definitely reduce the soy sauce, I cooked it to the book and the soy sauce was a little much. I would also use low sodium soy sauce as you’re already adding salt to the chicken. Some changes you could do: Leave out the salt when seasoning the chicken in the pan; or reduce the soy sauce you use to 1/3 or 1/4 cup. Add a little bit more broccoli? Yum."

    7 years ago

  • laurenboyd

    "I doubled the recipe and added udon noodles."

    7 years ago

  • avarubenstein

    "If you want thicker sauce add cornstarch!"

    7 years ago

  • kianalewis

    "Just made this for one, so I cut the recipe in half to start and cut the soy sauce and honey by quite a bit also and it was still way to salty. Not sure how to reduce it more without not having enough sauce. Won’t be making again :/"

    7 years ago

  • Brianne Stalteri

    "I added onions and it was delicious!"

    7 years ago

  • chardonnay

    "This is the best stir fry recipe ever and it has so many wonderful taste’s to it i reduced the honey which made it more salty add the honey according to if you want to sweet or salty!"

    7 years ago

  • dominic.salvati

    "Didn’t have honey and I used the same ratio of sugar and it worked fine"

    7 years ago

  • reese_cannon

    "Delicious! Served it with rice. The stir fry sauce was a bit too salty but still good!"

    7 years ago

  • Jaime Fehr

    "Made this for the first time. I read all the other reviews and most said it was too salty so I just left the salt out and it was perfect! My husband loved it."

    7 years ago

  • cosmicgnome

    "Be very careful w/ how much you use soy sauce. You dont need salt, trust me. I made a lot of changes to this recipe by adding a lot of water (i just use 40ml of soy sauce), chili, sweet soy sauce&a lot of greens, capsicums, mushroom and cashews.Just try it every now and then whenever you add something. Also dilute maizena with warm water for thickness sauce."

    7 years ago

  • uviophiks

    "DEFINITELY halve the sauce. I halved it and it would have been way too salty with the full 1/2 cup of soy sauce. Also added carrots, green beans, and onions for more substance. Very good, would make again."

    7 years ago

  • Chiekezi Dozie

    "I added cauliflower and smoked bacon to deepen the flavor"

    7 years ago

  • butterfly1124

    "it was a little bit salty even though i used low sodium soy sauce,next time i will put maybe 1/2 of the amount,def doing again!"

    7 years ago

  • marty2010

    "I’ve made this 6 times. Wouldn’t change a thing. Best 30 minute meal ever."

    7 years ago

  • kayks

    "Cut the sauce by half. That will help greatly."

    7 years ago

  • Yanna Ah Youne Cotte

    "Could use less soy sauce!"

    7 years ago

  • "Added about 1 TBSP cornstarch diluted with a little H2O to thicken the sauce - boil to desired thickness before adding veggies. Tossed in a handful of raw cashews. For us, it was a little too salty w/ regular soy sauce, will try with low sodium soy next time."

    2 years ago