Ginger-Soy Chicken & Broccoli Stir-Fry
Tender chicken breast tossed with crisp broccoli florets in a savory, glossy ginger-garlic sauce.
How to Make Ginger-Soy Chicken & Broccoli Stir-Fry
Total time: 20 min · Yields 4 servings
- 1
Whisk the Sauce
In a small bowl, combine the soy sauce, honey, rice vinegar, cornstarch, and sesame oil. Whisk until the cornstarch is completely dissolved and set aside.
- 2
Sear the Chicken
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken in a single layer and cook for 3-4 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- 3
Sauté Vegetables
Add the remaining tablespoon of oil to the same pan. Toss in the broccoli and bell pepper. Stir-fry for 2-3 minutes until bright green but still crisp. Add a splash of water if the pan looks too dry to steam the broccoli slightly.
- 4
Aromatics and Finish
Lower heat to medium-high. Add the minced garlic and grated ginger to the center of the pan, cooking for 30 seconds until fragrant. Return the chicken to the pan.
- 5
Thicken and Serve
Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Toss constantly for 1-2 minutes until the sauce thickens into a glossy coating. Serve immediately.
Chef's Tips
- Cut all ingredients before turning on the stove; stir-frying happens very fast.
- Slice chicken across the grain for the most tender texture.
- Use a high-smoke point oil like canola, peanut, or avocado oil rather than olive oil.
What to Serve with Ginger-Soy Chicken & Broccoli Stir-Fry
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over steamed jasmine rice or brown rice.
- Garnish with toasted sesame seeds and sliced green onions.
- Pair with cauliflower rice for a low-carb option.
Frequently asked questions
Can I make this vegetarian?
Absolutely. Replace the chicken with extra-firm pressed tofu or a double portion of mushrooms.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.
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