Frugal Foodie Friday: Best Chicken and Broccoli Stir Fry


I always think of the holidays as the most hectic time of year, and the summer as the least productive, yet lately, it seems as though February has swallowed me whole. With little time for new cooking adventures, I have turned to old favorites like this one. This Chicken & Broccoli Stir Fry is a no fail in my house; easy to prepare, versatile, and flavorful.

Chicken and Broccoli Stir Fry

This chicken and broccoli stir fry is of course dairy-free, egg-free, and nut-free … but you can even make it gluten-free with some good old wheat-free tamari. But be warned, since this recipe utilizes both oyster sauce (gluten-free version do exist!) and soy sauce I prefer to use low sodium soy sauce to keep the saltiness down.

We often make this stir-fry sans rice, so the recipe as written makes a modest amount of sauce that is slightly thick. If you like the flavor and want more for your rice to soak up, feel free to double the sauce, or simply thin it with another tablespoon or two of chicken broth. My husband also suggested adding cashews. I keep forgetting to do this, but it would be an excellent touch, so give it a whirl if you wish!

Chicken and Broccoli Stir Fry

Special Diet Notes: Chicken and Broccoli Stir Fry

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free. Optionally gluten-free.

Frugal Foodie Friday: Best Chicken and Broccoli Stir Fry
Serves: 3-4
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons cornstarch, divided
  • 1 tablespoon dry sherry
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons low-sodium soy sauce (use wheat-free tamari for gluten-free – may be saltier, so start with just 1 T and add more as you see fit)
  • 2 tablespoons oyster sauce (use a GF brand for gluten-free)
  • 2 tablespoons regular or low-sodium chicken broth
  • 1½ teaspoons sugar or sweetener of choice
  • ⅛ teaspoon ginger powder
  • Few shakes of crushed red pepper (about ⅛ to ¼ teaspoon)
  • 12 ounces broccoli florets
  • 2 tablespoons refined sesame oil, peanut oil, vegetable oil, or other high heat oil
  • 2 garlic cloves, minced or ½ to 1 teaspoon crushed garlic
  • 3 cups cooked rice (brown, white, your choice) to serve
  1. Slice the chicken breasts across the grain into strips that are about ¼-inch thick. In a bowl, toss the chicken with 1-1/2 tablespoons of the cornstarch, sherry, salt, and pepper. Set aside while you prepare the sauce and broccoli.
  2. Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes. Alternately, you can place the florets in a bowl and cover them with boiling water. Cover and allow to sit while you prepare the sauce and begin the chicken. Drain when ready to use. – This is my cheat method when I don’t feel like getting the steamer out.
  3. In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sugar, ginger, crushed red pepper, and remaining ½ tablespoon of the cornstarch. Set aside.
  4. In a wok or large skillet, heat the oil over medium-high to high heat. Add the chicken and stir-fry until it is white, about 3 to 5 minutes. If it threatens to stick, add a little chicken broth or water as you stir to keep things moving. Add the garlic, broccoli, and sauce. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes. Serve with rice.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: