This stir fry is quick to prepare, packed with protein and veggies, and loaded with flavor. It’s better than takeout and far healthier—plus, you can customize it with your favorite vegetables or sauces. The combination of juicy chicken, tender-crisp broccoli, and umami-rich mushrooms makes this dish both comforting and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Broccoli florets
Mushrooms (such as cremini or button)
Garlic
Soy sauce
Oyster sauce or hoisin sauce
Cornstarch
Chicken broth or water
Sesame oil
Cooking oil (like vegetable or canola oil)
Salt and pepper
Optional garnish: green onions or sesame seeds
Directions
Slice the chicken into thin strips and toss with cornstarch, a bit of soy sauce, salt, and pepper. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove and set aside.
In the same pan, add a bit more oil if needed and stir-fry the broccoli for 2–3 minutes until it begins to soften.
Add mushrooms and continue cooking for another 3–4 minutes, until vegetables are tender and mushrooms are browned.
Add garlic and stir-fry for 30 seconds until fragrant.
Return the chicken to the pan.
In a small bowl, mix soy sauce, oyster sauce, chicken broth, and a dash of sesame oil. Pour into the pan.
Toss everything together and simmer for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.
Servings and timing
This recipe yields about 4 servings. Preparation time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes
Variations
Spicy Version: Add chili garlic sauce or red pepper flakes for heat.
Low-Sodium: Use low-sodium soy sauce and skip the added salt.
Gluten-Free: Use tamari or coconut aminos in place of soy sauce and ensure your sauces are gluten-free.
Extra Veggies: Add bell peppers, snap peas, or carrots for more color and nutrition.
Vegetarian Option: Substitute tofu or tempeh for the chicken and use vegetable broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until heated through. To maintain the best texture, reheat gently and avoid overcooking. This stir fry also freezes well—store in a freezer-safe container for up to 2 months and thaw overnight before reheating.
FAQs
Can I use frozen broccoli?
Yes, just thaw it first and pat it dry to avoid adding excess moisture to the stir fry.
What kind of mushrooms work best?
Cremini, button, shiitake, or even portobello mushrooms all work well in this dish.
How do I keep the chicken tender?
Thinly slicing the chicken and coating it with cornstarch helps keep it tender and juicy when stir-fried.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead and stir-fry them together just before serving.
What can I serve with this stir fry?
It’s great over steamed rice, noodles, or even cauliflower rice for a low-carb option.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are more flavorful and stay juicier during cooking.
Is oyster sauce necessary?
It adds great depth, but you can substitute hoisin sauce or simply use extra soy sauce for a simpler version.
How do I thicken the sauce?
Cornstarch in the chicken coating helps, but you can also mix a cornstarch slurry (1 tsp cornstarch with 2 tsp water) and add it to the pan.
Can I double the recipe?
Yes, just use a large wok or skillet to ensure everything cooks evenly.
Is this dish suitable for meal prep?
Definitely. It reheats well and can be portioned with rice or noodles for easy lunches.
Conclusion
Chicken, Broccoli, and Mushroom Stir Fry is a quick and tasty meal that brings together fresh ingredients and bold flavors in under 30 minutes. Whether you’re cooking for the family or meal-prepping for the week, this stir fry is a delicious way to enjoy a balanced, homemade dinner that rivals your favorite takeout.
Chicken, Broccoli, and Mushroom Stir Fry is a quick and healthy one-pan dish featuring tender chicken, crisp broccoli, and flavorful mushrooms tossed in a savory stir-fry sauce. Perfect for busy weeknights, it’s better than takeout and full of fresh flavor.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, sliced thin
2 cups broccoli florets
1 cup sliced mushrooms (cremini or button)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce or hoisin sauce
1 teaspoon cornstarch
1/4 cup chicken broth or water
1 teaspoon sesame oil
2 tablespoons cooking oil (vegetable or canola)
Salt and pepper, to taste
Optional: sliced green onions or sesame seeds for garnish
Instructions
In a bowl, toss sliced chicken with cornstarch, 1/2 tablespoon soy sauce, salt, and pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until golden and cooked through. Remove and set aside.
Add remaining oil to the same pan. Add broccoli and cook for 2–3 minutes.
Add mushrooms and cook another 3–4 minutes, until tender.
Add garlic and stir-fry for 30 seconds until fragrant.
Return chicken to the pan.
In a small bowl, whisk together remaining soy sauce, oyster sauce, chicken broth, and sesame oil. Pour over the stir fry.
Toss everything together and simmer for 2–3 minutes until the sauce thickens slightly and coats the ingredients.
Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
Use tamari or coconut aminos for a gluten-free version.Add bell peppers, carrots, or snap peas for extra color and nutrition.To keep chicken juicy, slice thin and cook quickly over high heat.Hoisin sauce can be used in place of oyster sauce.Leftovers are great for meal prep and freeze well.
