Craving Chinese take-out but don’t want to leave the house? This recipe is for you! This chicken and broccoli stir-fry provides all the comfort of the popular take-out dish right from home!

Chicken and broccoli stir-fry served in a black bowl

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This is a recipe that I love to make for the family every now and then and is always a hit! This recipe does contain some sodium and a little sugar, but I will share how I modify it for my baby!

WHAT YOU’LL NEED

Here is what you’ll need to make this chicken and broccoli stir-fry:

Ingredients to make chicken and broccoli stir-fry. See recipe card for detailed ingredient quantities.
  • Chicken: Source of protein. I used chicken breast, but chicken thighs also work well here.
  • Broccoli: Nutrient dense vegetable.
  • Low Sodium Soy Sauce: Main base for the sauce.
  • Oyster Sauce: For added flavor. This can be made without oyster sauce, but I find that it adds so much flavor and makes the dish taste more authentic.
  • Cornstarch: Used to thicken the sauce.
  • Egg Whites: Used to seal moisture within the chicken.
  • Chicken Stock: Another base ingredient for the stir-fry sauce.
  • Ginger: Adds a slight spice to the sauce.
  • Garlic: Used to add flavor.
  • Brown Sugar: Adds a slight sweetness to the stir-fry sauce.
  • Oil: Used to cook the chicken.

PROCESS

  1. Slice the chicken into small thinly sliced strips. Add low sodium soy sauce, cornstarch, egg white, and water and mix thoroughly for a few minutes, massaging until all of the chicken is fully coated. Set aside and let it marinate for a few minutes.
  2. Add broccoli to a pot of boiling water. Boil for 3 minutes and drain.
  3. In a separate bowl, mix the chicken stock, low sodium soy sauce, oyster sauce, ginger, garlic, cornstarch, brown sugar, and black pepper until combined. 
  4. Add 2-3 tablespoons of oil to a hot pan and add the chicken (making sure the pieces all touch the pan and that they don’t overlap). Let the chicken pieces cook for a few minutes per side until golden brown. 
  5. Add the cooked broccoli to the pan and mix. 
  6. Add the sauce to the pan and toss everything together until the sauce begins to thicken. Serve with white rice or noodles!
Steps to make chicken and broccoli stir-fry. Specifics provided in recipe card.

SUBSTITUTIONS

  • Chicken breast: Chicken breast may be substituted with chicken thighs or chicken tenders.
  • Soy sauce: You may substitute the soy sauce with coconut aminos for a lower sodium option.
  • Chicken stock: You may substitute the chicken stock with water, but the chicken stock adds more flavor. You may also substitute it with a sodium-free stock.
  • Cornstarch: Cornstarch is used as a thickener and may be replaced with all-purpose flour.
  • Egg white: The egg white is used to provide moisture to the chicken. When it is combined with the cornstarch and chicken, it creates a layer that helps lock the moisture inside the chicken breast, but this step can be omitted. If you skip this step, just make sure to carefully watch the chicken so that it does not overcook and dry out.
Chicken and broccoli stir-fry served with broccoli and carrots

RECIPE NOTES

This chicken and broccoli recipe is not specifically a baby recipe, but a family recipe that I like to accommodate for my baby. Once I cook the chicken, I set aside a few pieces for my son before adding the sauce mixture to the pan. Occasionally, I will make him a separate sauce with a small amount of coconut aminos and water, but I usually serve him the chicken pieces as is. The cornstarch/egg white marinade helps keep the chicken moist and easy for my son to eat!

Chicken and broccoli stir-fry served oven white rice in a black bowl.

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Chicken and broccoli stir-fry served oven white rice in a black bowl.

Chicken and Broccoli Stir Fry

Craving Chinese take-out but don’t want to leave the house? This recipe is for you! This meal provides all the comfort of the popular take-out dish right from home!
5 from 5 votes
Print Pin Rate
Course: dinner
Cuisine: Chinese
Keyword: chicken and broccoli, stir-fry recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients 

For the Chicken Marinade and Broccoli

  • 1 lb chicken breast
  • 1 cup broccoli florets
  • 1 tbsp low sodium soy sauce
  • 2 tbsp cornstarch
  • 1 egg white
  • 1 tbsp water
  • 2-3 tbsps oil

For the Sauce

  • 1 cup chicken stock
  • ¼ cup low sodium soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 4 tsp cornstarch
  • 2 tbsp brown sugar
  • 1 tsp black pepper

Instructions

  • Slice the chicken into small thinly sliced strips. Add the low sodium soy sauce, cornstarch, egg white, and water and mix thoroughly for a few minutes, massaging until all of the chicken is fully coated. Set aside and let it marinate for a few minutes.
  • Add broccoli to a pot of boiling water. Boil for 3 minutes and drain. Immediately add cold water to the bowl so that the broccoli stops cooking. It will cook more in the sauce at the end.
  • In a separate bowl, mix the chicken stock, low sodium soy sauce, oyster sauce, ginger, garlic, cornstarch, brown sugar, and black pepper until combined.
  • Add 2-3 tablespoons of oil to a hot pan and add the chicken (making sure the pieces all touch the pan and that they don’t overlap). Let the chicken pieces cook for a few minutes per side until golden brown.
  • Add the cooked broccoli to the pan and mix.
  • Add the sauce to the pan and toss everything together until the sauce begins to thicken. Serve with white rice or pasta!

Notes

This recipe is not specifically a baby recipe, but a family recipe that I like to accommodate for my baby. Once I cook the chicken, I set aside a few pieces for my son before adding the sauce mixture to the pan. Occasionally, I will make him a separate sauce with a small amount of coconut aminos and water, but I usually serve him the chicken pieces as is. The cornstarch/egg white marinade helps keep the chicken moist and easy for my son to eat!

Nutrition

Nutrition Facts
Chicken and Broccoli Stir Fry
Amount per Serving
Calories
282.77
% Daily Value*
Fat
 
10.8
g
17
%
Saturated Fat
 
1.37
g
9
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2.57
g
Monounsaturated Fat
 
5.66
g
Cholesterol
 
74.38
mg
25
%
Sodium
 
1137.86
mg
49
%
Potassium
 
610.19
mg
17
%
Carbohydrates
 
17.99
g
6
%
Fiber
 
0.96
g
4
%
Sugar
 
7.5
g
8
%
Protein
 
27.46
g
55
%
Vitamin A
 
180.29
IU
4
%
Vitamin C
 
21.78
mg
26
%
Calcium
 
31.88
mg
3
%
Iron
 
1.25
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    This recipe is delicious! My husband doesn’t request many specific dishes, and he has requested this several times!!

  2. Soooo good!! I made a big batch 4lbs of chicken and it still turned out unreal! I couldn’t believe how moist it was

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