Chicken broccoli stir fry
Chicken and broccoli in a glossy ginger-soy sauce over rice. A quick dinner that gives a half-used head of broccoli a clear job.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftCook the rice
~4 minCook the rice.
Rinse 1/2 cup rice and cook using its package water ratio and timing.
Leave covered off the heat when ready.
Ingredients
- 1/2 cupDry white rice
- 1/4 cup total for recipeWater
Mix the sauce
~4 minMix the sauce.
Whisk 2 tbsp soy sauce, 2 tsp honey, 2 tsp cornstarch and 1/4 cup water until no dry starch remains.
Keep the sauce within reach of the stove.
Ingredients
- 2 tbspReduced-sodium soy sauce
- 2 tspHoney
- 2 tspCornstarch
- 1/4 cupWater
Prepare the broccoli
~3 minPrepare the broccoli.
Cut 10 oz broccoli into bite-size florets.
Peel any thick stems and slice them thinly so they cook with the florets.
Pat 10 oz sliced chicken dry.
Ingredients
- 10 ozBoneless chicken breast
- 10 ozBroccoli florets and peeled stems
Cook the chicken
~6 minCook the chicken.
Heat 2 tsp oil in a large skillet over medium-high heat.
Spread the chicken in one layer.
Cook 4–6 minutes, turning as needed, until the center of the thickest piece reaches 165°F.
Transfer to a clean bowl.
Ingredients
- 10 oz total for recipeBoneless chicken breast
- 2 tspNeutral oil, divided
Steam and sear the broccoli
~5 minSteam and sear the broccoli.
Add the remaining 1 tsp oil and broccoli to the skillet.
Stir for 2 minutes, add a splash of water, cover and cook 2–3 minutes until bright green and just tender.
Uncover to let excess water evaporate.
Ingredients
- 10 oz total for recipeBroccoli florets and peeled stems
- 1 tspNeutral oil, divided
- 1/4 cup total for recipeWater
Thicken the sauce
~2 minThicken the sauce.
Add 2 tsp garlic and 2 tsp ginger and stir for 30 seconds.
Whisk the sauce again, pour it into the pan and bring to a bubbling simmer for 1 minute.
Return the cooked chicken and stir until coated and hot.
Ingredients
- 2 tspGarlic
- 2 tspGrated ginger
Build the bowls
~3 minBuild the bowls.
Fluff the rice and divide between 2 bowls.
Spoon over the chicken, broccoli and sauce.
Add a small splash of water to the pan if the sauce becomes too thick.
Ingredients
- 1/4 cup total for recipeWater
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
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Ingredients
For 2 people
- 10 oz boneless chicken breast, thinly sliced
- 10 oz broccoli florets and peeled stems
- 1/2 cup dry white rice
- 1 tbsp neutral oil, divided
- 2 tbsp reduced-sodium soy sauce
- 2 tsp honey
- 2 tsp cornstarch
- 2 tsp minced garlic
- 2 tsp grated ginger
- 1/4 cup water
Method
- Cook the riceRinse 1/2 cup rice and cook using its package water ratio and timing. Leave covered off the heat when ready.
- Mix the sauceWhisk 2 tbsp soy sauce, 2 tsp honey, 2 tsp cornstarch and 1/4 cup water until no dry starch remains. Keep the sauce within reach of the stove.
- Prepare the broccoliCut 10 oz broccoli into bite-size florets. Peel any thick stems and slice them thinly so they cook with the florets. Pat 10 oz sliced chicken dry.
- Cook the chickenHeat 2 tsp oil in a large skillet over medium-high heat. Spread the chicken in one layer. Cook 4–6 minutes, turning as needed, until the center of the thickest piece reaches 165°F. Transfer to a clean bowl.
- Steam and sear the broccoliAdd the remaining 1 tsp oil and broccoli to the skillet. Stir for 2 minutes, add a splash of water, cover and cook 2–3 minutes until bright green and just tender. Uncover to let excess water evaporate.
- Thicken the sauceAdd 2 tsp garlic and 2 tsp ginger and stir for 30 seconds. Whisk the sauce again, pour it into the pan and bring to a bubbling simmer for 1 minute. Return the cooked chicken and stir until coated and hot.
- Build the bowlsFluff the rice and divide between 2 bowls. Spoon over the chicken, broccoli and sauce. Add a small splash of water to the pan if the sauce becomes too thick.
Before you cook
What to get ready
Large skillet or wok, sauce bowl, separate prep boards and thermometer.
Cut broccoli into small even florets and measure the sauce. Stir-frying moves quickly, so finish chopping before heating oil.
If something needs adjusting
Broccoli is hard but chicken is done
Remove cooked chicken, add a small splash of water and briefly cover to steam the broccoli. Return chicken and finish the sauce.
Sauce is lumpy
Stir the starch mixture again just before adding it, then stir continuously as it heats.
Store for later
Refrigerate in shallow containers and reheat to 165°F. Broccoli softens during reheating, so avoid a long second simmer.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Peel and thinly slice the broccoli stalk as well as using florets. Frozen broccoli can work but releases more moisture.
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How to Prep Vegetables for the Week →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Have the sauce mixed before heating the pan. Cornstarch settles quickly, so whisk it again immediately before pouring.
Make it work for you
Use thawed broccoli and pat it dry. It may need less covered cooking time than fresh broccoli; stop when the stems are tender.
Use more chicken and rice in chicken fajita rice bowls.
Can I use chicken thighs instead?
Yes. Slice boneless thighs into similarly sized pieces and cook to 165°F. Their cooking time may be a little longer than thin breast slices.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.