Chicken and Broccoli Stir-Fry

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You’re a skillet away from this delicious Chicken and Broccoli Stir-Fry! In this quick and easy Southeast Asian-inspired recipe, all the magic occurs in a single pot and yields a highly nutritious dish bursting with flavor. Crisp, tender chicken accompanied by juicy broccoli is bathed in a mouthwatering sauce.

This ultra-simple dish offers a great source of lean protein and packs a boatload of vitamins. Broccoli also contains anti-inflammatory detoxification properties. Pair the dish with a side of brown rice for a wholesome dinner and enjoy!

Chicken and Brocolli Stir-Fry Recipe

4 servings

Chicken and Brocolli Stir-Fry Recipe

Yields: 4 servings | Serving Size: 1 1/2 cups | Calories: 256 | Total Fat: 18g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 475mg | Carbohydrates: 15g | Fiber: 1g | Sugar: 6g | Protein: 35g | SmartPoints (Freestyle): 8


  • 2 teaspoons sesame seeds
  • 3 tablespoons light soy sauce, optional Tamari
  • 1 tablespoon honey
  • 2 teaspoons lemon
  • 2 tablespoons sesame oil
  • 1 tablespoon cornstarch or flour
  • 1 tablespoon extra-virgin olive oil
  • 1.25 pounds chicken breast filets, cubed
  • 1 medium onion, coarsely chopped
  • 1 (1-inch) ginger root, peeled and finely chopped
  • 2 cups broccoli florets
  • 1/4 teaspoon black pepper


  1. Whisk together soy sauce, honey, lemon juice, sesame oil, and cornstarch. Set mixture aside.
  2. Over medium-low heat in a large skillet or wok, toast sesame seeds for 2 minutes, or until fragrant. Place toasted seeds in a bowl and set aside.
  3. Add olive oil to the same skillet, turn to medium heat and cook chicken until lightly golden. Add onions, ginger, broccoli, and pepper. sauté for 4 minutes. Reduce heat to medium-low, add soy sauce mixture and toss to combine. Cook until sauce is desired thickness, but no more than 5 minutes. Sprinkle with toasted sesame seeds and serve. Enjoy!
  4. Enjoy Chicken and Broccoli Stir-Fry with brown rice or quinoa.

More Healthy One-Pot Dishes to Enjoy:

One-Pot Chicken Paella

One-Pot Southwestern Quinoa Bake

One-Pot Spaghetti Puttanesca

One-Pot Coconut Curry Shrimp

One-Pot Meal Balsamic Chicken, Carrots, and Lentils

One-Pot Black Pepper Chicken

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16 Comments on "Chicken and Broccoli Stir-Fry"

  1. alex  August 27, 2017

    Great recipe! Family loved it. I didn’t use lemon but it still turned out great! Thank you.

  2. Hannah  December 2, 2017

    This recipe is fantastic! I am dieting and this doesn’t taste at all like diet food. The internet is a great thing sometimes, ey? Thanks Ms. Dumlao-Giardana!!!

  3. Adool  April 9, 2018

    How much in weight is the 2 chicken breasts to make this a 256 calorie meal?

    • Gale Compton  April 10, 2018

      Approximately 1.25 pounds were used for this recipe.

  4. Alanna  April 12, 2018

    What is the serving size?

  5. Karen  August 19, 2018

    Wonderful recipe. So easy to make and delicious. I used cashews instead of sesame seed and added yellow peppers at the end of the stir fry. I will definitely make this recipe again.

    • Gale Compton  August 21, 2018

      Karen, Good idea, I’ll have to try that. 🙂

  6. 1234fooood  August 17, 2019

    looks amazing! was just wondering if it is 256 calories with rice/quinoa or is that excluding anything extra??

    • Nichole Furlong  August 17, 2019

      The calories is without any additional ingredients, such as rice or quinoa.

      • L Maus  January 20, 2020

        Could serve with riced cauliflour.

        • Nichole Furlong  January 22, 2020

          Please feel free to serve this dish with your side preference.

  7. Hannah  September 11, 2019

    Just wondering how we get to 11g protein per serve, when 1.25lbs of chicken alone equates to 175g of protein approximately?

    • Nichole Furlong  September 14, 2019

      Hi Hannah, this recipe should list 35 g of protein and it has been adjusted. This recipe is for 4 servings, making 1.25 pounds of chicken only 32 g per serving.

  8. Nancy  March 28, 2020

    Just made this last night. Very easy and it came out beautifully. Not one speck left over!! I added sliced water chestnuts, because I had them. Sauce was pretty salty though. Next time I will only use 2 Tbsp low sodium soy sauce and add 3 or 4 Tbsp chicken or vegetable broth, so there would be just smidge more sauce. This one’s a keeper…I book marked the page!

    • Erin Milller  March 28, 2020

      That’s great, Nancy! Thanks for sharing. 🙂


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