Chicken & Broccoli Stir-Fry

This Chinese-style, low-carb chicken and broccoli stir-fry is quick and easy to make and be served as is or with a side of cauliflower rice, regular rice, noodles, or quinoa. This healthy chicken recipe is super quick and easy but to guide you along, I have provided some step-by-step photos and a video.

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📹 Watch The Video | 📷 How To Make | 👩‍🍳 Recipe Tips | 🍎 Nutrition Notes | 📝 Full Recipe Card | 🍽 More Healthy Chicken Recipes

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Something I always seem to have in my grocery basket are chicken (either breasts or thighs) and broccoli. Both are super versatile ingredients and they also happen to go fabulously together, like in this easy chicken and broccoli stir-fry recipe.

I used a couple of Asian stir fry recipes for inspiration and adjusted the ingredients to make this a low-carb version. It’s super simple to make with a handful of ingredients you most likely already have. I make it in a frying pan; you can use a skillet or a wok.

You can serve chicken and broccoli stir-fry as is or with cauliflower rice for a low-carb, keto meal. Or, you can make a side of regular rice, brown rice, quinoa, or noodles – whatever your family desires. I often do both to suit my whole household.

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Stir-Fry Ingredients

Find the full measurements in the recipe card below.

• Chicken: You can use chicken breast or thigh meat. I find that thigh meat needs just a tiny bit longer to cook but otherwise, it’s all the same.
• Broccoli: I use a full head of broccoli for a recipe serving 4 people. You can actually use even more or add cauliflower, carrots, red capsicum/bell pepper, Asian greens, and so on.
• Flavors: Keeping it simple with ginger and garlic as our main aromatics. For the sauces, you will need oyster sauce, Tamari (or soy sauce or coconut aminos), and sesame oil. Plus some olive and butter (I love the richness it adds but you can omit it for a dairy-free version).
• Please note, most oyster sauces have a little bit of added sugar. The amount used here divided by four servings isn’t very much at all BUT if you want to avoid any added sugar, you can skip the oyster sauce and add some fish sauce instead. Or look out for brands with less sugar.
• My favorite brand of oyster sauce is Megachef Oyster Sauce – it’s absolutely the BEST tasting oyster sauce, in my opinion, and has no MSG, artificial flavors, or colors. They also make the nicest fish sauce!

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How To Make Chicken Broccoli Stir-Fry

You will find the full list of ingredients and nutritional breakdown in the recipe card below. Let’s break it down with step-by-step photos.

• Step 1. Cut chicken breasts into strips and then cut those into bite-sized pieces. Season lightly with salt and white pepper (ideally, but regular black is also fine).
• Step 2. Cut broccoli into half florets and leave small ones whole. Dice garlic and ginger, and get the sauces ready.

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• Step 3. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the broccoli (cut side down) and cook for 2 minutes covered with a lid. This will help to steam the broccoli while also frying the bottom. Uncover, flip over, and cook for 1-2 more minutes. Remove to a plate and set aside.

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• Step 4. Add another tablespoon of oil to the skillet and cook the chicken for 3 minutes on the first side and 3 minutes on the second side. Remove to a plate and set aside.
• Step 5. Add the butter, ginger, and garlic to the skillet on medium-high. Cook for about 1 minute or until it’s starting to turn golden and aromatic.

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• Step 6. Return the chicken and broccoli and pour in the sauces. Stir fry for about a minute together and serve.

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Watch The Video

Recipe Tips

• Storage tips: Store in an air-tight container in the refrigerator for up to 3 days. I don’t recommend freezing this stir-fry as the texture of the broccoli will get too mushy.
• Make-ahead tips: You can pre-dice the chicken and broccoli ahead of time. Season the chicken with salt and pepper and store in a well-sealed container or Ziplock bag in the fridge for 2-3 days. You can also freeze pre-diced chicken and defrost it overnight when you want to use it. Store cut-up broccoli separately. You can also pre-chop garlic and ginger or use store-bought minced pastes here.

Nutrition Notes

This low-carb chicken and broccoli stir fry is designed for four servings but you could serve it as two larger meals or prepare a side dish. Pretty nutrient-dense, especially high in vitamins C and K, B vitamins (including B12 and folic acid), zinc, and magnesium. Good amounts of iron, potassium, and vitamin E.

Here are the nutrition macros for 3 serving options:

• Chicken Broccoli Stir-Fry (no sides): 335 calories, 12.5 grams total carbs, 4.5 grams fiber (8 g net carbs), 36 grams protein, 16.3 grams fat.
• Chicken Broccoli With 1 Cup Cauliflower Rice cooked with a little butter: 387 calories, 17.9 grams total carbs, 6.3 grams fiber (11.6 g net carbs), 38.2 grams protein, 19.5 grams fat. Extra fiber and vitamin C!
• Chicken Broccoli Stir Fry With ½ cup cooked Basmati rice: 456 calories, 39 grams total carbs, 4.5 grams fiber (34.5 g net carbs), 38.4 grams protein, 16.5 fat.

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💬 If you’ve tried this chicken & broccoli stir-fry or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Chicken Recipes

• Chipotle Chicken Cobb Salad
• Grilled Chicken Piccata