This Chicken & Broccoli Stir-Fry is a vibrant, nutrient-packed dish that brings together tender chicken, crisp broccoli, and sweet bell peppers tossed in a glossy garlic-soy sauce. It’s quick to prepare, incredibly flavorful, and perfect for busy weeknights or meal prep. The combination of protein, fiber, and colorful vegetables makes this meal both satisfying and wholesome. Whether you’re aiming for clean eating or just want a delicious, comforting dinner, this stir-fry delivers big taste with minimal effort.

Chicken-salad-platter-with-vegetables

⭐ Ingredients (Serves 2–3)

For the Chicken & Veggies

  • 350g boneless chicken breast, cut into small cubes
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ginger, finely chopped
  • Salt & pepper to taste
  • 1 tbsp sesame seeds (optional)
  • 2 tbsp chopped spring onions (optional)

For the Stir-Fry Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional but recommended)
  • 1 tbsp honey or brown sugar
  • 1 tsp chili flakes
  • 1 tbsp rice vinegar or lemon juice
  • 2 tbsp water

⭐ Instructions (Full 500-word Professional Method)

1. Prepare the Chicken

Start by cutting the chicken breast into bite-sized cubes. Pat them dry with a paper towel—this helps them sear better. Season lightly with salt and pepper. Set aside while you prepare the vegetables.

2. Prep the Vegetables

Wash the broccoli and cut it into small florets. Slice the red and yellow bell peppers into thin strips. Ensure all vegetables are evenly sized so they cook at the same speed. Set everything aside in separate bowls for easy stir-frying.

3. Make the Stir-Fry Sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, chili flakes, vinegar, and water. Adjust sweetness or saltiness to taste. This sauce gives the stir-fry its glossy finish and balanced savory flavor.

4. Cook the Chicken

Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Let them sear without stirring for 1–2 minutes to develop color. Stir occasionally and cook for 5–6 minutes until golden and cooked through. Remove and set aside.

5. Stir-Fry the Vegetables

In the same pan, add another tablespoon of oil. Add minced garlic and ginger, sautéing until fragrant. Add the broccoli first and cook for 2 minutes. Then add bell peppers and stir-fry for another 2–3 minutes. The vegetables should stay crisp and bright.

6. Combine Chicken & Sauce

Return the cooked chicken to the pan. Pour the stir-fry sauce over the mixture, tossing gently until everything is coated. Cook for 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.

7. Finish & Garnish

Sprinkle sesame seeds and chopped spring onions on top for extra flavor and crunch. This adds freshness and visual appeal.

8. Serve Hot

Serve the stir-fry as-is for a low-carb meal, or pair it with steamed rice, noodles, or quinoa. It also works great for meal prep—just divide into airtight boxes and refrigerate.

⭐ Chef’s Tips

  • Don’t overcook the broccoli; slight crunch keeps it fresh and nutritious.
  • Add mushrooms or snap peas for extra vegetables.
  • Swap chicken with tofu for a vegetarian version.
  • Add a splash of sriracha if you prefer heat.
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