Stir-Fried Chicken and Broccoli with Ginger Soy Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces and crisp broccoli florets stir-fried in a fragrant ginger soy sauce for a quick and flavorful Asian-inspired meal. This asian-inspired stir fry ready in about 22 minutes blends broccoli florets, vegetable oil, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1/4 cup water; set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  3. Step 3: Add 1 tablespoon minced fresh ginger and 2 cloves minced garlic, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 1 pound thinly sliced boneless skinless chicken breast to the wok and stir-fry for 4-5 minutes until chicken is mostly cooked through and lightly browned.
  5. Step 5: Toss in 3 cups broccoli florets and stir-fry for 3 minutes until broccoli is bright green and crisp-tender.
  6. Step 6: Pour the prepared soy sauce mixture over the chicken and broccoli, stirring continuously until the sauce thickens and coats the ingredients, about 2 minutes.
  7. Step 7: Remove from heat and drizzle 1 teaspoon sesame oil over the stir-fry. Garnish with 2 sliced scallions before serving hot.

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Frequently asked questions

How long does Stir-Fried Chicken and Broccoli with Ginger Soy Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken and Broccoli with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken and Broccoli with Ginger Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Chicken and Broccoli with Ginger Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Chicken and Broccoli with Ginger Soy Sauce?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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