Chicken and Broccoli Stir-Fry

READY IN: 50mins
Recipe by Patty Mae

This is a tried-and-true stir fry recipe that I've been using for over 20 years.

Top Review by Jennifer L.

As far as veggies I did my own thing. Broccoli, celery, & bean sprouts with chicken thighs. I did follow the sauce recipe exactly. It was ok, very blan for me. Very easy to make so I'm sure I'll make it again with a few tweaks. I do use low sodium Soy Sauce, I will probably increase that & the seasome oil and go from there. I have Tumari I might use but I will see & play it by ear.

Ingredients Nutrition


  1. Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
  2. Cut chicken into bite-size pieces.
  3. Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
  4. Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
  5. Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
  6. Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
  7. Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
  8. Serve immediately with rice.

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