Tasty Tuesday: Broccoli Chicken Stir-fry

I was actually trying to use up elderly vegetables in my fridge when I created this delicious Broccoli Chicken Stir Fry. Ideally, I’d serve it over rice, but well….I ran out of rice! (I never know which of my grown and mostly-grown kids are going to be at home needing to eat, so keeping the fridge stocked has gotten tricky!)

Spicy Broccoli Chicken Stir-fry

Broccoli Chicken Stir-fry


  • 1 ½ pounds boneless, skinless chicken breasts, cubed
  • 1 T. minced garlic
  • 3 T. soy sauce
  • 3 T. orange juice
  • 2 T. sesame oil
  • 1 T. brown sugar
  • 1/2 c. cilantro, finely chopped
  • ½ t. red pepper flakes (I used Aleppo pepper but cayenne would also work for this optional ingredient)
  • 2 T. cornstarch
  • 2 red or yellow bell peppers (oh, okay, you can use green if that’s all you have) sliced into strips
  • 1 medium onion, sliced
  • 1 zucchini, cut into 1 inch chunks
  • 2 c. broccoli florets
  • 4 large cloves of garlic, finely minced
  • 1 inch cube of fresh ginger, minced or grated
  • olive oil


Whisk together minced garlic, soy sauce, sesame oil, orange juice, brown sugar, cornstarch, cilantro and pepper flakes in a bowl. Add the chicken cubes and toss to coat completely. Let the chicken marinate in this sauce for about 30 minutes.

Spicy marinade for Broccoli Chicken Stir-FrySaute Broccoli Chicken Stir-Fryin this Broccoli Chicken Stir-fry

Meanwhile, slice or dice or mince all your veggies into a bowl and set aside.

Veggies for Broccoli Chicken Stir-Fry

Heat up a large skillet (if you  have a wok, this is the time to use it) with some olive oil.  When the oil is just starting to smoke, dump in the marinating chicken. Stir a few times and put the cover on for about 2 minutes. Stir some more. Cover again. Keep doing this until the chicken is cooked. It won’t take long because the pieces are small. Remove the chicken from the pan and set aside in a clean bowl. (Don’t re-use the bowl they were marinating in…that bowl needs to be washed before it’s used again.)

Don’t clean out the pan. Add a little more olive oil and reheat until it’s very hot again. I added a scant teaspoon of sesame oil to the olive oil for flavor. Dump in all your veggies, including the minced garlic and ginger. With the burner on a high setting, stir the veggies constantly until they start to get cooked just a bit. The broccoli should still be bright green and the peppers should still be fairly crunchy.

Stir fry peppers, broccoli, zucchini, and onions for this Spicy Broccoli Stir-fry

After about 6 minutes of sauteing those veggies, dump in the cooked chicken and whatever juices have accumulated in the bowl. If you need to add a little water or chicken stock, you can. Give the mixture a couple of good stirs and then put the lid on the pan. As soon as the lid is on the pan, turn off the burner. Peppers, zucchini, and onions add to this Spicy Broccoli Stir-fry


If you’re cooking on a gas stove, you can just leave the pan on the burner. If you’re cooking on an electric stove, move the pan to a different burner. Let the pan sit, tightly covered, for about 10 minutes before serving. If you think this dish tastes like it needs salt, add some at this time. Remember that the soy sauce has a lot of salt in it already. Definitely salt to TASTE.

As I mentioned above, this would be delicious served over some basmati or jasmine rice. I didn’t actually serve it that way because I had run out of rice! It was still perfectly delicious. I also meant to sprinkle some toasted sesame seeds over the top of this dish, just to make it prettier, but I forgot. Probably because it smelled so delicious and we just couldn’t wait to eat it!

Spicy Broccoli Chicken Stir-fry

Peppers, zucchini, and onions add to this Spicy Broccoli Stir-fry


Barb, writing at My Sister’s Kitchen


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