Chicken and Broccoli Stir Fry

Tender chunks of chicken are sautéed to perfection, along with crispy broccoli florets, before being tossed in the easiest (and most delicious) stir-fry sauce, made from soy sauce, chili paste, and brown sugar.

Chicken and broccoli stir-fry creates an irresistible symphony of sweet, salty and spicy notes. Served by itself or over rice, my family scrapes the pan clean every time I make this recipe.

My family’s all-time favorite stir-fry is a spicy chicken and bacon stir-fry that my husband first made almost 12 years ago. He has made it for us countless times since then and every single person who has ever tried it loves it.

This stir-fry sauce is adapted from this recipe and let me tell you, a handful of simple ingredients have never been combined with such success before. It wins every time.

Stir-fried chicken and broccoli

To make this recipe you will need the following ingredients:

• boneless chicken
• egg white
• Corn starch
• fresh ginger
• Broccoli or broccoli
• Green onions

The sauce ingredients

• soy sauce
• chili paste
• light brown sugar
• Olive oil or coconut oil

Broccoli stir-fried chicken

I wanted to try something a little different that night, without losing the amazing stir-fried chicken and broccoli flavors we already love. This recipe turned out to be the best use for the broccolini from my CSA box and I can hardly wait to make it again.

I love the way the vegetables hold the sauce and contribute so much flavor in every bite. Broccoli has smaller flowers and longer stems than broccoli. Any vegetable will work beautifully in this recipe.

Chicken and broccoli stir fry recipe

In a large mixing bowl, whisk together the egg white and cornstarch. Throw the pieces of chicken and ginger in the mixture and coat well and set aside. In a small bowl, whisk together the soy sauce, sugar and chili paste and set aside.

Heat a very large pan over high heat. Add 2 tablespoons of oil and fry until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and mix to combine.

Fry, stirring frequently, until they are barely soft and still crispy, about 4-5 minutes. Cover with a lid for a minute at a time to help cook the vegetables as needed.

Add the soy sauce and green onion mixture and mix to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.

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Spicy, gooey, sweet and a little spicy, cashew chicken stir-fry has a little bit of everything we love. Crispy hot vegetables and tender chicken in a sweet and spicy sauce is a quick stir-fry dinner that you can have on the table in less than thirty minutes.

{Originally published 3/23/12 – recipe notes and photos updated 7/19/23}