If I had a dollar for every time someone at the Perugini house asked, “What’s for dinner?” – this stir fry would show up on the menu at least once a week. Grace has been waiting for me to post this recipe here so she can whip up a batch of mama’s version! Poor thing lives miles away from Mama’s cookin, so Grace is more than ready to bring this recipe to life! It’s one of those tried-and-true recipes that checks every box: fast, easy, delicious, and yes…saucy. We love a good saucy stir fry.
This one’s got tender bites of chicken thigh, crisp-tender broccoli, a punchy homemade sauce (or a shortcut version if you’re in a pinch), and it all gets spooned lovingly over warm white rice. I usually whip up the rice in my Instant Pot while the rest of the dish comes together in under 30 minutes.
Simple, satisfying, and totally customizable. Let’s make it.
60 minutes/easy/4 servings
Nutrition per serving (without the rice, using the Kikkoman sauce)
316 calories, 27g protein, 19g carbs, 15g fat, 10g sugar
🥢 Ingredients
For the Stir Fry Sauce (homemade version):
-
½ cup water
-
⅓ cup low-sodium soy sauce*
-
1 tablespoon honey or brown sugar
-
2 tablespoons rice vinegar
-
2 teaspoons toasted sesame oil
-
2 cloves garlic, minced
-
3 tablespoons minced fresh ginger or ¾ teaspoon ground ginger*
-
1 tablespoon cornstarch (plus more as needed to thicken)
OR
Use ½ cup (or more!) of Kikkoman Stir Fry Sauce. No shame in the shortcut game!
For the Stir Fry:
- 3 tablespoons vegetable oil
- 1 lb boneless, skinless chicken thighs, cut into strips or cubes
- 2 cloves of garlic (or more to taste!)
- 2 tablespoons of minced fresh ginger (or 1/2 tsp of ground ginger)*
- 3 scallions, thinly sliced
- 1–2 bunches of broccoli, cut into florets (peel and slice the stalks too!)
- Cooked white rice, for serving
-
Sesame seeds, for garnish
🍚 Directions
-
Start your rice:
Trust me – make the rice first. I use my Instant Pot for perfectly fluffy white rice, and I keep it warm while the stir fry does its thing. -
Make the sauce:
In a medium bowl, whisk together all stir fry sauce ingredients. Set it aside – you’re going to want every drop of this flavor bomb. -
Cook the chicken:
Heat vegetable oil in a large skillet or wok* over high heat. Add the chicken and cook until browned and cooked through – about 10 minutes. -
Add aromatics & veggies:
Toss in the ginger, garlic, scallions, and broccoli. Stir frequently until the broccoli turns bright green and just begins to soften (about 3 minutes). -
Deglaze the pan:
Add ¼ cup of water and scrape up any browned bits with a wooden spoon. This is where flavor lives! -
Add the sauce:
Stir in your sauce mixture and cook for another minute or two until thickened. Want it thicker? Stir together 1 tablespoon of cornstarch with 1 cup cold water and add a little at a time until your sauce hits the perfect consistency. -
Serve it up!
Spoon the stir fry over your warm rice, sprinkle with sesame seeds, and dig in.
🍽 Tips & Notes
- Wok if you’ve got one! A wok distributes heat beautifully and makes tossing ingredients a breeze. But a big skillet works just fine too.
-
Fresh vs. ground ginger: Use what you’ve got. If you’re subbing ground for fresh, use about ¼ teaspoon of ground per tablespoon of fresh.
-
Low-sodium soy sauce is your friend. It gives you flavor without overpowering the dish with salt.
-
Love it saucy? Me too. Double the sauce if you want leftovers that reheat like a dream.
-
Thickening 101: Mix cornstarch with cold water (never hot!), stir it into the pan, and let it simmer a bit. Patience pays off.
🥡 Leftovers?
This stir fry makes fantastic leftovers. I’ve even added it to a wrap the next day with a little sriracha mayo. Wrap it, rice it, bowl it – just don’t waste it!
From Our Table to Yours
This recipe’s a staple in our home and has made many busy weeknights feel a little more like takeout night – but better. Homemade, hearty, and full of flavor, this chicken and broccoli stir fry is one you’ll want to keep on repeat!
