Thai Chicken and Broccoli Stir Fry
Elevate weeknight dinners with this irresistible Thai Chicken and Broccoli Stir Fry—a quick and flavorful dish packed with vibrant ingredients and bold Thai-inspired flavors. Tender chicken breast and crisp broccoli florets are stir-fried to perfection and coated in a savory-sweet sauce made with soy sauce, oyster sauce, fish sauce, lime juice, and a hint of brown sugar. Fragrant garlic, ginger, and scallions infuse each bite with aromatic depth, while optional red chili flakes add a customizable kick of heat. Ready in just 30 minutes, this easy stir fry pairs beautifully with steamed jasmine rice or noodles, making it a go-to recipe for busy nights or healthier takeout alternatives. Garnish with sesame seeds and scallions for an extra touch of flavor and presentation!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 300 grams broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon lime juice
- 0.5 teaspoon red chili flakes (optional)
- 2 stalks scallions (green onions)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into thin strips and set aside.
Cut broccoli into bite-sized florets and blanch them in boiling water for 2 minutes, then drain and set aside.
Finely mince the garlic and ginger. Slice the scallions, keeping the white and green parts separate.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, water, cornstarch, and lime juice to create the stir-fry sauce.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic, ginger, and the white parts of the scallions, and sauté for 1 minute until fragrant.
Add the broccoli florets to the skillet and stir-fry for 2–3 minutes until they are tender-crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and broccoli. Mix well to coat everything evenly.
Cook for another 2–3 minutes, allowing the sauce to thicken. Adjust seasoning with red chili flakes if you prefer more heat.
Remove the skillet from heat and garnish with the green parts of the scallions and sesame seeds, if using.
Serve hot with steamed jasmine rice or noodles and enjoy!
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.1 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
