Chicken And Broccoli Stir Fry Recipe

I know how tough it is to get a truly delicious, family-friendly meal on the table when everyone’s hungry and you’re short on time.

This easy, hearty chicken and broccoli stir fry recipe is my go-to when I need a meal faster than delivery but want something truly nourishing and satisfying. This specific version features a rich, savory, and perfectly spiced miso glaze that transforms a simple meal into an absolute craving. Forget bland takeout versions; this recipe builds depth of flavor through a quick marinade and a glossy sauce that clings perfectly to every bite of tender chicken and crisp-tender broccoli. It’s ready in under 30 minutes and guarantees a delicious, high-protein dinner for even the pickiest eaters. The secret weapon? A simple spicy miso glaze that delivers incredible umami and heat.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breast or thigh, cut into 1-inch pieces. Thigh meat provides more flavor and stays moister, but breast meat is equally suitable for this fast-cooking recipe. Cutting it into uniform 1-inch pieces ensures even cooking and perfect sear.
• Broccoli: 450 g (1 lb) fresh broccoli florets, cut into bite-sized pieces. Use only the florets for fast cooking, reserving stalks for a separate use. Ensure they are dry before adding to the wok to prevent steaming.
• Stir Fry Oil: 45 mL (3 tbsp) vegetable oil, divided. We use a high-smoke point oil for stir-frying (like vegetable, peanut, or canola oil). Dividing the oil ensures both the chicken and the broccoli get enough heat to sear properly.
• Marinade Ingredients: 15 mL (1 tbsp) soy sauce, 5 mL (1 tsp) cornstarch, 2.5 mL (½ tsp) grated fresh ginger, and 1 minced garlic clove. The cornstarch slurry in the marinade protects the chicken from drying out during high-heat cooking. This quick marinade adds an initial layer of flavor to the chicken pieces before they hit the wok.
• Spicy Miso Glaze: 60 g (¼ cup) white or yellow miso paste, 45 mL (3 tbsp) soy sauce, 15-30 mL (1-2 tbsp) chili garlic sauce, 30 mL (2 tbsp) rice vinegar, 30 mL (2 tbsp) light brown sugar, 10 mL (2 tsp) grated fresh ginger, 2 minced garlic cloves, 120 mL (½ cup) vegetable broth. Use white or yellow miso paste, which are milder than red miso and balance well with the sweet and spicy elements. Adjust the chili garlic sauce to your family’s preferred heat level (1 tbsp for mild, 2 tbsp for medium-spicy).
• Cornstarch Slurry: 15 mL (1 tbsp) cornstarch mixed with 30 mL (2 tbsp) cold water. This slurry creates the glossy, thick consistency that allows the sauce to coat every piece of chicken and broccoli. Make sure to re-whisk this slurry right before adding it, as the cornstarch settles quickly.
• Garnish: 5 mL (1 tsp) toasted sesame seeds and 1 thinly sliced green onion (scallion). Garnish adds visual appeal and a fresh, toasted flavor contrast at the end. Green onions also add a mild allium flavor that cuts through the richness of the miso glaze.

Instructions

1. Marinate the Chicken: Cut chicken into uniform 1-inch pieces. In a medium bowl, combine the chicken with 15 mL (1 tbsp) soy sauce, 5 mL (1 tsp) cornstarch, 2.5 mL (½ tsp) grated fresh ginger, and 1 minced garlic clove. Toss everything together until the chicken is well-coated; let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. Prepare Sauce and Slurry: While the chicken marinates, cut the broccoli into bite-sized florets. In a separate small bowl, whisk together the white miso paste, 45 mL (3 tbsp) soy sauce, chili garlic sauce (adjust to taste), rice vinegar, brown sugar, 10 mL (2 tsp) grated fresh ginger, 2 minced garlic cloves, and vegetable broth until smooth. In another small bowl, whisk 15 mL (1 tbsp) cornstarch with 30 mL (2 tbsp) cold water to create a smooth slurry; set aside.
3. Cook the Chicken: Heat 30 mL (2 tbsp) vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside on a plate.
4. Cook the Broccoli: Add the remaining 15 mL (1 tbsp) vegetable oil to the wok. Add the broccoli florets and stir-fry for 4-6 minutes, until tender-crisp and slightly charred in spots. To achieve a good char for this chicken and broccoli stir fry recipe, avoid stirring constantly in the initial minute.
5. Thicken the Sauce: Reduce heat to medium. Pour the whisked Spicy Miso Glaze sauce into the wok with the broccoli and bring to a simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly for 1-2 minutes until the sauce thickens to a glossy consistency. If the sauce doesn’t thicken after adding the slurry, you may need a bit more cornstarch. Whisk another half teaspoon of cornstarch with cold water in a separate bowl, then slowly pour it into the simmering sauce.
6. Combine and Serve: Return the cooked chicken to the wok with the broccoli. Toss everything gently for 1 minute to ensure all pieces are thoroughly coated in the thick, glossy glaze and heated through. Serve immediately, garnished generously with toasted sesame seeds and sliced green onion.

What to Serve with Your Spicy Miso Chicken Stir Fry

This spicy miso chicken and broccoli stir fry recipe is a complete meal on its own, but it’s best served with something to soak up all that incredible sauce. Steamed white rice (jasmine or basmati) or brown rice are perfect classic choices.

• Rice: For a healthier alternative, serve alongside quinoa or a farro salad to complement the savory flavors of the spicy miso glaze.
• Noodles: Serve over stir-fry noodles, udon noodles, or rice noodles. Prepare them separately and add them to the wok right at the end for coating.
• Extras: For a more substantial meal, consider adding a side of egg rolls, spring rolls, or simple potstickers.

Meal Prep and Make-Ahead Tips

This family-friendly chicken and broccoli stir fry recipe is an excellent option for quick meal prep during a busy week. You can prepare most ingredients in advance to cut down on cooking time when dinner rolls around.

• Ingredient Prep (1-2 days ahead): Chop all vegetables, grate ginger and garlic, and mix all sauce ingredients (minus the slurry) in an airtight container in the fridge.
• Leftovers (2-3 days): Store leftover stir fry in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
• Sauce (3-4 days ahead): The Spicy Miso Glaze can be prepped up to 4 days in advance and stored in the refrigerator.

FAQs

How do I make this stir fry less spicy?

Simply reduce the amount of chili garlic sauce from 2 tablespoons down to 1 tablespoon or omit it entirely if preferred. You can add a pinch of red pepper flakes at the end if only a little heat is desired.

Can I use frozen broccoli instead of fresh?

Yes, but frozen broccoli tends to release more water and can make the sauce thinner. Do not thaw it first; add the frozen florets directly to the hot wok and stir-fry for a few minutes longer to ensure the excess moisture evaporates before adding the sauce.

Is this recipe gluten-free?

The recipe uses standard soy sauce, which contains gluten. To make this chicken and broccoli stir fry recipe gluten-free, substitute the soy sauce in both the marinade and the glaze with tamari or coconut aminos.

How can I prevent the chicken from being dry?

The cornstarch marinade in this chicken and broccoli stir fry recipe is the primary method to lock in moisture and protect the chicken from high heat. Avoid overcooking; stir-fry just until the pink disappears and the edges turn golden brown.

What if my sauce is too thin?

If the sauce doesn’t thicken after adding the slurry, you may need a bit more cornstarch. Whisk another half teaspoon of cornstarch with cold water in a separate bowl, then slowly pour it into the simmering sauce. When I test recipes, I’ve found re-whisking the slurry just before adding it makes a huge difference in thickening consistency.

Can I add other vegetables to this chicken and broccoli stir fry?

Absolutely. This recipe works well with other stir fry staples. Consider adding sliced bell peppers, snow peas, mushrooms, or carrots. Add heartier vegetables first to ensure they cook through.

Is this recipe low-sodium?

No, miso paste and soy sauce both contain significant sodium. To reduce sodium, use low-sodium soy sauce and seek out low-sodium miso paste, if available.

Conclusion

This quick chicken and broccoli stir fry recipe proves that weeknight cooking doesn’t have to be boring. The combination of tender chicken and crisp broccoli, coated in a rich and flavorful spicy miso glaze, offers a complex flavor profile that will quickly become a family favorite. If you loved this recipe, please share it with family and friends and save it to your Pinterest board for later.

chicken and broccoli stir fry recipe

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• Author: Harper Lane
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A fast and flavorful chicken and broccoli stir fry featuring a rich, savory, and spicy miso glaze that transforms a simple weeknight meal into a nourishing and satisfying dinner in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 500 g boneless, skinless chicken breast or thigh, cut into 1-inch pieces
• 450 g fresh broccoli florets, cut into bite-sized pieces
• 45 mL vegetable oil, divided
• 15 mL soy sauce (for marinade)
• 5 mL cornstarch (for marinade)
• 2.5 mL grated fresh ginger (for marinade)
• 1 minced garlic clove (for marinade)
• 60 g white or yellow miso paste
• 45 mL soy sauce (for glaze)
• 15 mL chili garlic sauce (adjust to 30 mL for extra spice)
• 30 mL rice vinegar
• 30 mL light brown sugar
• 10 mL grated fresh ginger (for glaze)
• 2 minced garlic cloves (for glaze)
• 120 mL vegetable broth
• 15 mL cornstarch (for slurry)
• 30 mL cold water (for slurry)
• 5 mL toasted sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish

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Instructions

1. Marinate the Chicken: Cut chicken into uniform 1-inch pieces. In a bowl, toss the chicken with 15 mL soy sauce, 5 mL cornstarch, 2.5 mL grated ginger, and 1 minced garlic clove. Let marinate for at least 15 minutes.
2. Prepare Sauce and Slurry: Whisk together the miso paste, 45 mL soy sauce, chili garlic sauce, rice vinegar, brown sugar, 10 mL grated ginger, 2 minced garlic cloves, and vegetable broth to create the glaze. In a separate small bowl, combine 15 mL cornstarch with 30 mL cold water to create the slurry; set aside.
3. Cook the Chicken: Heat 30 mL oil in a large wok or skillet over high heat. Add the chicken in a single layer and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside.
4. Cook the Broccoli: Add the remaining 15 mL oil to the wok. Add the broccoli florets and stir-fry for 4-6 minutes until tender-crisp and lightly charred.
5. Thicken the Sauce: Reduce heat to medium. Pour the prepared miso glaze into the wok with the broccoli. Bring to a simmer, then re-whisk the cornstarch slurry and slowly pour it in while stirring constantly until the sauce thickens to a glossy consistency.
6. Combine and Serve: Return the cooked chicken to the wok with the broccoli. Toss gently for 1 minute to ensure all pieces are thoroughly coated in the glaze and heated through. Serve immediately, garnished with toasted sesame seeds and sliced green onion.

Notes

To achieve a better sear on the broccoli, avoid stirring constantly in the initial minute of cooking. The cornstarch marinade helps keep the chicken moist during high-heat cooking. Re-whisk the cornstarch slurry right before adding it to ensure optimal thickening. Adjust chili garlic sauce according to desired heat level.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 1300 mg
• Fat: 13 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2.5 g
• Protein: 38 g
• Cholesterol: 100 mg