This chicken and broccoli stir-fry is a chef-style, weeknight-friendly dish that balances bold flavor with clean technique. Tender chicken pieces are seared for color, then tossed with crisp vegetables and a glossy, savory sauce that clings beautifully to every bite. The result is a vibrant, restaurant-quality stir-fry that feels indulgent yet fresh. It pairs perfectly with steamed rice or noodles and comes together quickly without sacrificing depth or texture.
Ingredients (Serves 3–4)
For the stir-fry
- 500 g boneless chicken breast or thigh, cut into bite-size cubes
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp vegetable oil
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornflour
- ½ cup chicken stock or water
- 1 tsp honey or brown sugar
- 1 tsp rice vinegar
Aromatics
- 4 garlic cloves, finely chopped
- 1 tsp grated ginger
- Chilli flakes (optional)
Method
- Prepare the sauce
In a bowl, whisk soy sauce, oyster sauce, cornflour, stock, honey, and rice vinegar until smooth. Set aside. - Blanch the broccoli
Drop broccoli florets into boiling salted water for 60 seconds. Immediately transfer to ice water, then drain well. This keeps the color vibrant and texture crisp. - Sear the chicken
Heat a wok or wide pan over high heat. Add vegetable oil. Once hot, add chicken in a single layer. Sear undisturbed for 2 minutes, then toss and cook until golden and just cooked through. Remove and set aside. - Build the base
In the same pan, add sesame oil, garlic, ginger, and chilli flakes. Stir quickly for 20–30 seconds until fragrant. - Stir-fry the vegetables
Add bell peppers and blanched broccoli. Toss on high heat for 1–2 minutes until lightly charred but still crisp. - Combine and glaze
Return chicken to the pan. Pour in the sauce and toss continuously. Cook for 1–2 minutes until the sauce thickens and coats everything evenly. - Finish and serve
Taste and adjust seasoning if needed. Serve immediately with steamed rice or noodles.
Chef’s Tips
- Always cook on high heat to avoid soggy vegetables.
- Do not overcrowd the pan; cook chicken in batches if needed.
- Blanching broccoli ensures even cooking and a bright green finish.
- Thigh meat gives juicier results, while breast stays lean and clean.
- For extra shine, finish with a few drops of sesame oil just before serving.
