The Best Chicken and Broccoli Stir Fry
Prep time
Cook time
Total time
This recipe 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.
Recipe type: Entree
Cuisine: Chinese
Serves: 3 to 4 servings
  • 1 pound boneless skinless chicken breast
  • 1½ tablespoons + ½ tablespoon non-GMO cornstarch, divided
  • 1 tablespoon dry sherry
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons low-sodium soy sauce or gluten-free tamari
  • 2 tablespoons oyster sauce (gluten-free, if needed)
  • 2 tablespoons regular or low-sodium chicken broth
  • 1½ teaspoons sugar or sweetener of choice
  • ⅛ teaspoon ginger powder
  • ⅛ to ¼ teaspoon crushed red pepper
  • 1 pound broccoli florets
  • 2 tablespoons refined sesame oil, peanut oil, or other high heat oil
  • 2 garlic cloves, minced or ½ to 1 teaspoon crushed garlic
  • 3 cups cooked rice, to serve
  1. Slice the chicken breasts across the grain into thin strips, about ⅛- to ¼-inch thick.
  2. Place the chicken in a medium bowl. Add the 1½ tablespoons starch, sherry, salt, and pepper. Stir until no dry spots remain.
  3. Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes.
  4. In a small bowl, whisk together the soy sauce or tamari, oyster sauce, chicken broth, sugar, ginger, crushed red pepper, and remaining ½ tablespoon starch.
  5. 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 the broccoli is tender and heated through, about 2 to 3 minutes.
  6. Serve the stir fry with rice.
Recipe by Go Dairy Free at