Chicken Broccoli Stir Fry is an Excellent To-Go Lunch Idea

February 28, 2019

Chicken Broccoli Stir Fry

A perfectly saucy dish full of flavor. Beats the heck out of takeout!

Total Time 25 minutes
Servings 4 servings
Author Lewis Grant


  • 4 tbsp vegetable oil divided
  • 1 lb boned, skinned chicken breast cut into 1-inch cubes
  • 5 tbsp reduced-sodium soy sauce divided
  • 1 large red bell pepper cut into 1/2-inch strips
  • 6 garlic cloves thinly sliced
  • 6 cup broccoli florets
  • 1 1/2 tbsp sambal oelek or other chile sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp cornstarch
  • 3 cups cooked white rice
  • 1/4 cup roasted salted peanuts chopped


  1. Heat a wok over high heat until extremely hot, 3 to 4 minutes (a big frying pan works, too). Add 2 tbsp. oil and swirl the wok to coat. Add the chicken and let it cook undisturbed until browned, about 2 minutes. Add 2 tbsp. soy sauce. Cook until the liquid begins to caramelize around the chicken, stirring frequently, for about 2 minutes. Move the chicken onto a plate.

  2. Add the remaining 2 tbsp. oil to the wok and and give it another swirl. Add bell pepper and garlic. Cook while stirring often until the garlic is golden brown, about 2 minutes. Add broccoli, sambal oelek, and hoisin and toss the ingredients in it to coat. Cook until broccoli is tender-crisp, about 5 minutes.

  3. Whisk together the remaining 3 tbsp. soy sauce, the broth, and cornstarch. Pour it all into the wok and bring to a boil. Cook, stirring constantly, until sauce is thickened, about a minute.

  4. Stir in chicken and any juices. Stir-fry until chicken is cooked through and broccoli is tender, about another minute.

  5. Serve over rice, sprinkled with peanuts.


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