Chicken and Broccoli Stir-Fry (With Variations)

"The recipe might look wordy and long but it is quite easy to follow and puts together rather quickly. You can use turkey breast in this if you like, or even shrimp. Just be aware the shrimp cooks faster than poultry and pull it off the heat just as it begins to curl. Tightly curled shrimp are really kind of tough and stringy."
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Ready In:




  • Stir together sauce in a cup and set aside. Have all ingredients near the wok or large skillet.
  • Mix together the chicken with salt and rice wine in a small bowl. Lightly beat the egg and stir in with the chicken, then sprinkle in the cornstarch.
  • Allow this to sit for 20 minutes to absorb the wine flavor.
  • Then add it to the wok; when it sizzles, lower heat and stir until the chicken turns white (this will happen quickly), then drain chicken on paper toweling, and remove excess oil form wok, moving it carefully out of your cooking area so it is not accidentally spilled.
  • Add the combination of oils to wok, and when it is hot, toss in the garlic, hot peppers, and onions.
  • When it sizzles and becomes fragrant, add the chicken again and cook for 2-3 minutes until chicken cooks through.
  • Stir in sauce mixture and boil to thicken. Add water if you need to thin it.
  • Then stir in the broccoli, trying to coat it and when it heats through, sprinkle with sesame seeds. Check to see if it needs any salt.
  • Serve over fluffy white jasmine rice.

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  1. I made a few changes to the recipe, I added sliced onions and sliced peppers. My family don't like super spicy food so I omited the dried peppers but did add chili oil in the sauce. Next time I will use less cornstarch because it had a grainy texture that I didn't like. I did add a lot of water and that helped with the grainy texture.


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