broccoli stir fry

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

Chicken and Broccoli Stir Fry

chicken breast (cut into 1 inch pieces)

vegetable oil

broccoli florets

mushrooms (if you don't like mushrooms broccoli

ginger

garlic

oyster sauce

chicken broth

sugar

sesame oil

soy sauce

cornstarch

salt and pepper

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

https://content.jwplatform.com/videos/7aRO9vBs.mp4

This chicken and broccoli stir fry is a classic dish of sauteed chicken and fresh broccoli florets coated in a savory sauce.

If no one would judge us we would eat this stir fry every single night. It's so simple to throw together yet full of so much flavor. Use whatever vegetable you like and even sub in chicken if you'd rather. ﻿It's perfectly customizable!

Shrimp Stir Fry

olive oil

shrimp,

Kosher salt

black pepper

broccoli,

sugar snap peas

red bell pepper, sliced

garlic,

c. low-sodium soy sauce

lime

brown sugar

red pepper flakes

Made this exactly as written and EVERY person at the table RAVED about how delicious and flavorful it was.  Excellent!

We liked it! Lots of veggies and the sauce was good.   I might add more lime juice less soy sauce next time but not bad and super easy!

Reduce the amount of soy sauce, omit lime juice.  The lime juice creates an odd taste.  I found this recipe to soy salty and hated the lime flavour...

The meal was great. Easy to prep. You can also add white onions or other vegetables such as carrots, baby corn etc. Also if you feel the soy sauce is too much at 1/2 cup. Go ahead and do 1/4. I felt it was too and all I did was add like 1/4 cup water while everything was sizzling in the pan. 😉

We loved this recipe and are making it for the third time since the pandemic began. We love all of the vegetables! We use Bragg’s aminos instead of soy sauce and potato starch (resistant starch) instead of corn starch and it tastes delicious! We are also adding mung bean sprouts and asparagus this time!

Yes very good! But soy sauce would be better as a 1/4 cup !
Added 2 extra brown sugar! Will make again
Thank you Delish

I thought the soy sauce was fine, but I would cut the sugar in half, add another 1-2 cloves of garlic, and up the pepper flakes. It was still good as-is though.

I made this w/ less soya sauce. 1/3 a cup. Also added some chopped up parsley and mint. At the end I threw in some cashews and a hint of cayenne and turmeric. Overall, delicious!

I added pineapple, green beans and cherry tomatoes to stir fry and served with a bit of spaghetti quite delicious

I made this today and added onion. I never add sugar because of my allergy to it. Oh i added zucchini because it is in season. My hubby has said at least 4 times during dinner..."this is good!" Definitely making this again.

Way way too salty-too much soy sauce.  Would make with chicken broth next time and a dash of soy to the taste.

Way too much soy sauce. If I try to make it again, I will reduce the soy sauce by at least half.

followed the directions and way to salty and I like salt maybe I would try 1/8 cup of soy

OMG! I just tried this tonight. Fabulous! My husband absolutely loved it. The only changes I made was to use 1/4c soy sauce, 1/4c chicken broth and omit the salt. I will be making this again with various protein options.

It was delicious!  I cut all measurements down since only making for me - can't wait to make full portion for my family and friends! 🔥

https://streaming.hearstdigitalstudios.com/dfff7e26-99fc-436f-ac34-6317ee49decf/video_rover_16x9_1080p_hd_1589907417_41363.mp4

You'll feel like a pro after whipping this up.

Shrimp Stir Fry That Outdoes Takeout

Flavorful recipe for Tofu Stir-Fry with Broccolini and Mushrooms - this can also be made with shrimp or chicken -simple, flavorful vegan and gluten free, fast and easy!

Tofu Stir-Fry with Broccolini and Mushrooms 

broccolini (or broccoli)

tofu- patted dry, cubed

shallot-

garlic cloves- rough chopped

coconut oil or peanut oil

Salt and Pepper

4-5 chilies de arbol (dried red chilies)

peanuts

vinegar sub rice wine vinegar

soy sauce (or GF Braggs liquid Amino Acids)

water

Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.

At the same time chop the shallots, garlic and slice the mushrooms.

Gather the rest of the ingredients together by the stove.

In a wok or cast iron skillet, heat the coconut oil over medium high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.

Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure pan is well oiled, and let it develop a little golden crust before flipping. When it gets this &#8220;crust&#8221; it will naturally release itself from the pan- if it&#8217;s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.

Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.

Add vinegar, soy and water. Stir. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.

Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.

What a great combination of flavors.  We add a tablespoon or two of peanut butter to it and serve it over brown rice.

I’ve made this twice now as it was so delicious! I’m not a huge fan of tofu so I left that out and tried the tip suggested in another comment of using peanut butter (crunchy) and the dish was absolutely wonderful. As I particularly like both broccolini and mushrooms this recipe will be become a fixture for me.

I just got a chance to make it and it came out great! Thank you for the recipe.

Great recipe. Simple but turned out great! One I’ll be cooking again :P

Omg so good but simple to make.  This is my 2nd week vegetarian and I’m so glad I found your site!

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that&#039;s light, fresh and veggie packed. {WW 4 Points, Vegetarian, Vegan}

Broccoli Stir Fry Recipe

tbsp Vegetable Oil

½ Red Onion (thinly sliced)

Orange Bell Pepper (thinly sliced)

oz Broccoli Florets (Fresh (I used bagged, fresh from produce section))

Sugar Snap Peas

Green Onion (chopped)

tbsp Sesame Seeds

Salt and Pepper (to taste)

Garlic Cloves (minced)

tsp Sesame Oil

Soy Sauce (low Sodium)

Vegetable Broth

tsp Maple Syrup

tsp Corn Starch

In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well and set aside.

Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Sauté for 6 to 8 minutes.

Reduce to medium heat. Add sugar snap peas and the sauce. Stir constantly and cook for another three minutes or so until sauce thickens slightly and all the veggies are coated in the sauce.

Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.

Serve immediately over rice.

https://content.jwplatform.com/videos/TOs6sGya.mp4

Super Easy Broccoli Stir Fry takes just minutes to make!

Broccoli Stir Fry

This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you've got dinner.

Broccoli Stir Fry (Side or Main!)

(2 large heads) broccoli

head broccolini (or 1 additional head of broccoli)

red onion

orange bell pepper

portobello mushroom caps

ginger, grated (about a 2-inch nub)

mirin

rice vinegar

Sriracha hot sauce

sesame oil (regular, not toasted)

For the garnish: sliced green onion, sesame seeds (optional)

Chop the broccoli and broccolini into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl.

Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl.

Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl.

In a large skillet over high heat, and heat the oil. Add the broccoli, broccolini (if using), red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally.

Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add the sauce, stirring until combined. Taste and add additional pinches salt as necessary. Serve immediately. Garnish with sesame seeds and green onion (optional).

Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef.  The simple stir fry sauce is made from scratch and is Gluten-free adaptable.

cashews (or peanuts)

peanut oil

salt

pepper

——

shallot

garlic cloves, rough chopped

fresh ginger, chopped

broccoli, cut into very small florets

water Cooking wine

chilies

soy sauce (or gluten-free Braggs Liquid Aminos)

maple syrup (or honey)

Rice Vinegar

chili paste (or Sriracha), more to taste

white pepper (optional)

Cook rice if using. I use this pasta method for quickest cooking. 

Toast Nuts

If using raw nuts toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.

Cook protein

Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn&#8217;t stick if you don&#8217;t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef. 

In the same pan, adding a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant. Add Broccoli and give a stir for 2 minutes.  Pour in the water or wine, stir, cover and let the broccoli steam for 3-4 minutes, or until broccoli is vibrant and just tender.

While the broccoli is steaming, mix the sauce ingredients together in a small bowl. 

Remove lid and cook off any remaining liquid until the pan is relatively dry.

Make a well in the center, add the dried chilies and toast for 45 seconds.

Pour in the sauce, and give a stir to heat up.

Add the crispy tofu (or other cooked protein) into the pan right before serving, warming and tossing to coat.

I made this for lunch today and it was yummy and healthy! I did not have enough broccoli as called for in the recipe, so I added mushrooms.

Soooooo Good! Your seasonings are always spot on. Perfect!
❤️Rhonda

Very easy and full of flavor. Love that this is all made from scratch.

Loved it.  Sauce was terrific.  I used chili garlic sauce instead of chili paste.  That’s all I had in the refrigerator.  I’m so impressed with the flavor in each bite.  Happy girl tonight!  Thanks.

Delicious, new favourite way to cook tofu

Really good! I didn't have Chinese cooking wine so I used mostly water with a big dash of mirin thrown in...and also used a red pepper, sauteed with the aromatics right before steaming the broccoli. The sauce was delicious.

Great recipe and easy to prepare. I loved the flavor of the sauce. I made a smaller portion on the side for my toddlers with less chili sauce as they aren't used to spicy food yet.

I've made about a dozen of your recipes, and this is one of the top two or three.  Flavor profile was spot on.  Textures were great.

Based on what we had in the cupboard:
Subbed a bag of roasted peanuts for the cashews
Subbed garlic chili pepper sauce for the chili paste
Bragg's amino acids instead of soy, as you recommended
Used three links of a paleo/keto chicken sausage with plant-based casing for the protein
Used your "boil the rice like pasta" trick instead of the directions on some old microwave rice.  Great way to use it up.

This was really deep flavored and delicious, with great textures!

I really enjoyed this, it was super yummy!!! Thank you.

The whole family loved this! They all begged to have it again and to put in our rotation!

Hunan Chicken from Delish.com is quick, balanced, and spicy.

Hunan Chicken

boneless, skinless chicken thighs,

ginger,

red bell pepper, chopped

4-6 dried chilis

tbsp. sherry

sambal oelek

Rice,

In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from&nbsp;pan.

Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.&nbsp;

I really like this recipe.  I like my foods a bit spicier so I added some sriracha in place of the Sambal Oelek.  It was perfect.  As is though, it’s great for people who want some food with a kick but not spicy enough to burn their mouth.

Simple &amp; healthy broccoli stir fry recipe made in Indian style with basic ingredients. Serve it with rice, roti or as a side in any meal.

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Top 14 broccoli stir fry recipes from across the web

The most viewed broccoli stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Broccoli Stir Fry

Shrimp Stir Fry

Tofu Stir-Fry with Broccolini and M...

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Broccoli Stir Fry (Side or Main!)

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Hunan Chicken

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The most viewed broccoli stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine