Better than Take-out Broccoli Chicken Stir fry

We are huge Chinese Food fans at our house. One of our favorite dinners is any kind of stir fry. We usually just throw whatever veggies we have on hand together with some chicken or shrimp. For this recipe, we stick to broccoli, mushrooms, onions, garlic, ginger, and chicken to keep it as close to take-out as possible. The sauce for this dish is unique and delicious. You will love this Better than Take-out Broccoli Chicken Stir Fry.

I got this recipe from my friend, Shanna, who got it from Natasha’s Kitchen. When she told me how much her family loves it and how unique the sauce was, I knew I had to try it right away. The only thing I didn’t have on hand was fresh ginger. I had to wait until the next time I went to the store to make it, so I could grab some fresh ginger. It was worth the wait. Fresh ginger is a very important flavor component in the sauce recipe.

If you don’t like mushrooms, no problem. Sub them out for some carrot ribbons (think rectangular slices of carrot), or for ease, grab some of those pre-shredded carrots from the produce section.

Served over jasmine rice, this Better than Take-out Broccoli Chicken Stir Fry is perfection. I can’t wait for your family to give it a try!

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Step-By-Step Pictures for how to make Better Than take-out Broccoli Chicken Stir Fry

Frequently Asked Questions about making Better than Take-out Broccoli Chicken Stir Fry

Can I use Frozen Broccoli instead of fresh broccoli?

This recipe is much better with fresh broccoli. If you don’t have it, frozen can do in a pinch. The fresh has a different consistency and will taste more like take-out.

If I don’t have Sesame Seed Oil, what can I substitute for it?

The sesame seed oil is used because of its unique flavor. There really isn’t any other oil that can give that flavor. If you have sesame seeds, you can toast some and add them to the finished product to still have a slight sesame flavor in the final dish.

can I use ground ginger instead of fresh ginger?

Fresh ginger has a much more aromatic and unique flavor than ground ginger. I highly recommend using fresh ginger. If you are unable to get some, you can substitute 1 tsp ground ginger for the fresh ginger in this recipe.

We don’t like mushrooms. can I sub something else?

The best substitution for mushrooms in this recipe is carrots. Thin ribbons or thin sticks of carrots like you find in the pre-shredded bags at the grocery store will work best. Just remember, they will cook quickly. So you don’t need to add them at the same time as the broccoli. Wait a few minutes.

What type of rice is best to serve this stir fry with?

We love to eat this with jasmine rice because it is perfect for stir fry. You can use long grain as well. Coconut Rice is another favorite and adds another level of deliciousness to stir-fry dishes.

how many people will this recipe serve?

This recipe will serve six adults. With a little leftover, it is plenty for my family of seven, three of which are eight and younger.

Better Than Take-out Broccoli Chicken Stir Fry

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Fresh garlic, ginger, and sesame oil come together with pantry staples to make a delicious sauce to perfectly complement the broccoli, chicken, and mushrooms in this recipe. This simple recipe really is better than take-out!

Author: Slightly adapted from Natasha's Kitchen

Serves: 6-8

Ingredients

1 lb chicken breast, cut into 1-inch pieces
1 tbsp olive oil
1½ tsp sesame seed oil
salt and pepper to season chicken (I use ½ tsp salt and ⅛ tsp pepper)
4-5 cups of fresh broccoli florets
1 medium-sized onion, cut into strips or diced
8 ounces of fresh mushrooms, thinly sliced
SAUCE:
1 cup chicken broth
3 tbsp soy sauce
3 tbsp brown sugar, lightly packed (or honey)
1½ tbsp cornstarch
2 tsp fresh ginger, grated
2 tsp fresh garlic, crushed

Instructions

In a small or medium-sized bowl, prepare the sauce by whisking together the chicken broth, soy sauce, brown sugar, cornstarch, fresh ginger, and fresh garlic. Set aside.
Heat the olive oil and sesame seed oil in a wok or large skillet for 1 minute before adding the chicken. Sauté the chicken in the oils until lightly browned and mostly cooked through.
Add the broccoli, onions, and mushrooms and continue sautéing for 4-5 minutes.
Give the sauce you set aside a quick whisk and pour it over the broccoli and chicken. Continue cooking for 3-5 more minutes until broccoli and mushrooms are tender and sauce is thickening.
Serve immediately over jasmine rice. YUM!
Enjoy!