Quick Chicken & Broccoli Stir-Fry Recipe
Quick Chicken & Broccoli Stir-Fry Recipe photo by Taste of Home
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Quick Chicken & Broccoli Stir-Fry Recipe

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This Asian stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. —Kristin Rimkus, Snohomish, Washington
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons fish sauce or additional soy sauce
  • 1/2 cup reduced-sodium chicken broth, divided
  • 2 cups instant brown rice
  • 2 teaspoons sesame oil
  • 4 cups fresh broccoli florets
  • 2 cups cubed cooked chicken
  • 2 green onions, sliced

Nutritional Facts

1 cup chicken mixture with 2/3 cup rice: 387 calories, 9g fat (2g saturated fat), 62mg cholesterol, 765mg sodium, 45g carbohydrate (6g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.


  1. In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
  3. Stir in chicken and green onions; heat through. Serve with rice. Yield: 4 servings.
Originally published as Quick Chicken & Broccoli Stir-Fry in Taste of Home September/October 2015, p25

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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lolohiser User ID: 5362556 243111
Reviewed Feb. 3, 2016

"quick and easy!! Jimmy says to add snap peas?"

kjlovell42 User ID: 7772116 241004
Reviewed Jan. 3, 2016

"Really yummy! I used cider vinegar as a substitute for mirin, which made it a tad too acidic, so next time I'll either track down some mirin, or use watered-down vinegar. Definitely worth a try!"

maryannet User ID: 1456288 234990
Reviewed Oct. 15, 2015

"easy to make. I used regular brown rice and frozen broccoli."

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