Lyndsay Burginger

Ginger Chicken Stir-Fry with Broccoli

Ginger Chicken Stir-Fry with Broccoli

Your weeknight dinner woes are gone with our Ginger Chicken Stir-Fry with Broccoli. Serve this dish with steamed white or brown rice for a complete meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 Tbsp vegetable oil, divided
  • 1 lb boneless chicken breasts, cut into 1-inch pieces
  • 1 cup peeled and sliced carrots
  • 2 cups chopped broccoli florets
  • 4 garlic cloves, minged
  • 1 Tbsp fresh grated ginger
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 2 tsp cornstarch
  • Salt and pepper, to taste


  • In a large skillet heat 1 Tbsp of the vegetable oil over medium-high heat. Season the chicken with salt and pepper and add to the pan, cooking through, about 4 minutes per side. Remove chicken from pan and place on plate.
  • Add the remaining oil to the pan and add the carrots and broccoli, cooking until tender, about 8-10 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the chicken back into the pan.
  • Meanwhile in a small bowl whisk together the chicken stock, soy sauce and honey. In a seperate bowl whisk together the cornstarch and 1 Tbsp water.
  • Add the soy sauce mixture to the pan and toss to coat, cooking one minute. Stir in the cornstarch mixture and bring to a boil. Cook until thickened, about 1-2 minutes. Serve.


Serve this quick dinner over rice for a full meal.
You can also use chicken thighs in this recipe.

Perfect Pairing

We love salads!
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