Chicken and Broccoli Stir-Fry

This stir-fry is not your average take-out: A generous amount of basil, fresh ginger and the sharp heat of Fresno pepper make it bright and fragrant. If you do not have a 12-inch skillet or wok, then sear your chicken thighs in two batches. Crowding the pan prevents the chicken from browning. This stir-fry comes together quickly, so stay close to your stove. Luckily, chicken thighs are quite forgiving, but you want your broccoli to be vibrant green and crisp-tender.

under 30 mins
lunch dinner

Ingredients for servings

    Chicken and Broccoli Stir-Fry

  • 2 tbsp low-sodium soy sauce or tamari

  • 1 tbsp oyster sauce

  • 1 tbsp rice vinegar

  • 1 tbsp brown sugar

  • 1 tbsp sesame oil

  • 2 tsp cornstarch

  • boneless skinless chicken thighs excess fat trimmed and meat cut into 1-inch (2.5cm) pieces

  • Kosher salt, to taste

  • 1.5 tbsp grapeseed or canola oil

  • 1 large head broccoli cut into small florets and stalk peeled and sliced 0.25 -inch thick

  • 1 medium shallot , thinly sliced

  • 2 inch peeled and julienned fresh ginger

  • 0.5 Fresno pepper, thinly sliced seeds discarded if sensitive to heat

  • 1 cup lightly packed basil leaves

  • Torn basil leaves Optional for serving

  • Steamed brown rice Optional for serving

  • Lime wedges Optional for serving


  • In a medium bowl, whisk the low-sodium soy sauce with the oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch and 0.25 cup (60ml) water. Set aside.

  • Pat the chicken dry with paper towels and season with salt. In a 12-inch skillet or wok, heat the grapeseed oil until shimmering. Add the chicken and cook over high heat, stirring once, until browned, 2–4 minutes.

  • Add the broccoli, shallot, ginger and Fresno pepper. Cook over high heat, stirring occasionally, until the chicken is cooked through and the broccoli is crisp-tender, 3–5 minutes. Pour the sauce over the chicken and broccoli and cook, stirring, until the sauce begins to thicken, about 30 seconds. Remove from heat and fold in the basil.

  • Divide between four shallow bowls and garnish with torn basil leaves. Serve immediately with steamed brown rice and lime wedges.

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