Ground Chicken and Broccoli Stir-Fry Recipe – Easy One-Pan Dinner for Busy Nights

Posted on September 10, 2025

ground chicken and broccoli stir-fry - featured image

Steam rising from a sizzling pan—ground chicken browning, crisp broccoli turning vibrant green, and the savory scent of garlic and ginger filling the air. That’s the kind of weeknight magic you get with this ground chicken and broccoli stir-fry. Honestly, I first threw this together on a night when the fridge looked bare and my energy was even lower. You know those evenings where everything feels rushed and takeout is calling your name? This recipe was my answer. Fast, comforting, and packed with fresh flavor, it became my go-to for busy nights.

I’ve lost count of how many times I’ve made this ground chicken and broccoli stir-fry—sometimes with a handful of snap peas or water chestnuts if I feel fancy, but always with the same delicious base. What started as a way to get dinner on the table in 30 minutes turned into a household favorite. My kids actually cheer (no kidding) when they smell the ginger sizzling. And for meal-preppers or anyone aiming to eat a bit lighter, this recipe is a total win—packed with lean protein, loaded with veggies, and easily adaptable for gluten-free, dairy-free, or low-carb needs.

If you’re looking for a one-pan dinner that tastes better than takeout and comes together almost as fast, this ground chicken and broccoli stir-fry should be your new weeknight staple. Whether you’re juggling homework, laundry, or just your own fatigue, you’ll love how easy it is to whip up something fresh, satisfying, and healthy. Trust me, you’ll want to add this to your regular rotation!

Why You’ll Love This Recipe

Let’s face it—after a long day, you want dinner to be quick, tasty, and not a hassle. That’s why this ground chicken and broccoli stir-fry checks all the boxes and then some. As someone who’s cooked their way through plenty of stir-fry disasters, I can vouch for the reliability and deliciousness of this recipe. Here’s what makes it stand out:

Quick & Easy: Ready in under 30 minutes, which means less time cooking and more time relaxing (or, you know, tackling the endless to-do list).
One-Pan Wonder: Minimal mess. Everything cooks in a single skillet or wok. Cleanup is a breeze—always a win in my book.
Simple Ingredients: Nothing fancy or hard to find. Most of these are pantry staples or basic fridge items. Perfect for “use what you have” nights.
Perfect for All Occasions: Whether it’s a quick family dinner, solo meal, or even a light lunch, this stir-fry fits the bill. It’s also great for meal prep.
Crowd-Pleaser: Even picky eaters (like my youngest, who’s suspicious of anything green) can’t resist the tender chicken and flavorful sauce.
Unbelievably Delicious: The combo of savory, garlicky chicken and perfectly cooked broccoli is pure comfort. It’s got a hint of sweetness and just enough zing to keep things interesting.

What sets this ground chicken and broccoli stir-fry apart from other versions? I always start by browning the chicken until it gets those little crispy bits—so good. The sauce is balanced (not too salty, not too sweet), and the fresh ginger gives it a kick that wakes up the whole dish. I’ve tested this recipe with different veggies and even tried swapping the protein, but this combo is my absolute favorite. It’s the kind of meal that makes you want seconds—and maybe thirds.

If you crave comfort food that doesn’t weigh you down, and you want a recipe that’s reliable on the busiest nights, this ground chicken and broccoli stir-fry is the answer. It’s a little bit healthier, a lot faster, and every bite feels like a small victory over the chaos of the day.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of what you need is probably already in your kitchen, and if not, substitutions are easy. Here’s the breakdown:

For the Stir-Fry:

1 pound (450g) ground chicken (lean, but not too lean—some fat = better texture)
3 cups (about 300g) fresh broccoli florets (bite-size for even cooking)
2 tablespoons olive oil or avocado oil (neutral flavor, good for high heat)
1 medium onion, diced (adds a bit of sweetness)
3 garlic cloves, minced (don’t skimp!)
1 tablespoon fresh ginger, grated (zesty, bright flavor—powdered works in a pinch)
1/2 cup (120ml) low-sodium chicken broth (for moisture, can sub water)

For the Sauce:

3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (adds depth, but you can skip for allergy reasons)
1 tablespoon honey or maple syrup (touch of sweetness)
1 teaspoon sesame oil (nutty flavor, totally worth it)
1 teaspoon cornstarch (for thickening, arrowroot works too)
1/4 teaspoon crushed red pepper flakes (optional, for a little kick)

Optional Add-Ins:

1/2 cup (75g) sliced water chestnuts (crunch!)
1/2 cup (50g) snap peas or bell pepper strips (color and sweetness)
Chopped scallions or cilantro for garnish
Toasted sesame seeds (for sprinkling on top)

Ingredient Tips: For the ground chicken, I like using a mix of breast and thigh if available (more flavor and moisture). If broccoli isn’t in season, frozen works—just thaw and pat dry. Soy sauce brands can vary; I’m partial to Kikkoman for consistency. Use tamari or coconut aminos for gluten-free diets. If you’re watching carbs, swap the honey for a sugar-free alternative. For allergies, skip oyster sauce and use a little extra soy or a splash of fish sauce for umami.

Honestly, you can riff on this recipe with whatever veggies are hanging out in your fridge. In the summer, I toss in fresh zucchini or even baby corn. This stir-fry is all about flexibility and flavor!

Equipment Needed

Large skillet or wok (12-inch/30cm is ideal for even cooking and tossing ingredients)
Wooden spoon or spatula (for breaking up ground chicken and stirring—avoid metal on nonstick)
Sharp chef’s knife (for slicing veggies—seriously, a good knife makes prep so much faster)
Cutting board (large enough for all your chopping)
Measuring spoons and cups (accuracy matters, especially for sauce)
Small bowl (for mixing the stir-fry sauce)
Grater or microplane (for fresh ginger—zestier flavor than dried powder)

If you don’t have a wok, a deep sauté pan works fine. For those on a budget, basic nonstick skillets do the trick—just be gentle with utensils. I’ve used cast iron, stainless steel, and even ceramic pans with good results, but I always lean toward nonstick for easy cleanup. If your skillet starts sticking, scrub gently with baking soda and water (my grandma’s trick). For tools, the simpler the better—no need for fancy gadgets. Just make sure everything’s ready to go before you start cooking (mise en place really is a lifesaver).

Preparation Method

Let’s get cooking! I’ll break down each step so your ground chicken and broccoli stir-fry turns out just right every time. Here’s how:

Prep the ingredients (5-10 minutes):

Wash and cut broccoli into bite-size florets (about 3 cups/300g). Dice the onion. Mince garlic and grate ginger. Gather ground chicken and measure out all sauce ingredients.

Pro tip: Assemble everything before you start cooking—this stir-fry moves fast!
Mix the sauce (2 minutes):

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 1/4 teaspoon red pepper flakes (if using). Set aside.

Note: Cornstarch can clump, so dissolve it well.
Cook the chicken (5-7 minutes):

Heat 2 tablespoons oil in your skillet or wok over medium-high heat. Add the diced onion and sauté for 2 minutes until softened and translucent. Add ground chicken, breaking it up with a spatula. Cook until browned and cooked through (no pink remains), about 5 minutes.

Sensory cue: Chicken should smell savory and start to get little crispy edges.

Troubleshooting: If chicken releases too much liquid, crank up the heat or drain excess before proceeding.
Add aromatics (1 minute):

Stir in minced garlic and grated ginger. Cook for 1 minute, just until fragrant. Don’t let garlic burn—it gets bitter fast.

Warning: Ginger can stick to the pan. Keep stirring!
Steam the broccoli (3-4 minutes):

Pour in 1/2 cup chicken broth. Scatter broccoli florets over chicken and cover the pan with a lid. Steam for 3-4 minutes until broccoli is bright green and tender-crisp.

Sensory cue: Broccoli should still have a little crunch. If you like softer broccoli, add 1-2 more minutes.
Combine and finish (2-3 minutes):

Remove lid. Pour sauce over chicken and broccoli. Toss everything together to coat evenly. Cook for 2-3 minutes until sauce thickens and glazes the stir-fry.

Tip: If sauce gets too thick, splash in extra broth. If too thin, let it bubble another minute.
Add optional veggies/garnish (1 minute):

If using snap peas, water chestnuts, or bell peppers, toss them in now and cook for 1-2 minutes. Sprinkle with scallions, cilantro, or sesame seeds before serving.

Efficiency: Prep extra veggies during the chicken browning stage to save time.
Serve:

Spoon stir-fry over steamed rice, cauliflower rice, or noodles. Enjoy hot!

Prep note: This makes 4 generous servings.

Done! If you’ve ever had issues with soggy veggies or bland sauce, this method fixes both—crisp broccoli, juicy chicken, and a flavorful glaze every time. I’ve made this after a long workday and it’s honestly foolproof.

Cooking Tips & Techniques

Getting a stir-fry just right isn’t always as easy as the recipe makes it sound. Over the years, I’ve picked up a few tricks (and learned from more than a few flops) that really make a difference:

High Heat is Key: Use medium-high to high heat for most steps. It helps brown the chicken and keeps veggies crisp.
Don’t Crowd the Pan: If your skillet’s small, cook chicken in batches. Crowding = steaming, not browning.
Prep Everything First: Stir-fries move fast. Have veggies chopped and sauce mixed before the heat goes on.
Add Sauce Last: Pour sauce in after chicken and broccoli are cooked. This keeps the veggies crisp and lets you control thickness.
Troubleshooting Soggy Broccoli: Steam broccoli just until bright green—test a piece before adding sauce. Overcooking makes it mushy.
Layer Flavors: Brown chicken for extra flavor, then add aromatics. Don’t skip garlic and ginger (makes all the difference!).

Personal fail: I once tried using ground turkey instead of chicken but didn’t adjust the seasonings—ended up bland. Lesson learned: taste as you go and tweak the sauce if you swap proteins. Timing matters, too. I used to cook everything together at once, but the broccoli got limp. Steaming separately is worth the extra step.

For multitasking, start rice or noodles before you begin the stir-fry. That way, everything’s ready at the same time. Want a glossy finish? Stir in a tiny bit of extra sesame oil right before serving. For consistent results, use fresh veggies and always check chicken for doneness. With this ground chicken and broccoli stir-fry, a little attention goes a long way!

Variations & Adaptations

This ground chicken and broccoli stir-fry is super flexible. Here are some fun ways to mix things up:

Low-Carb/Keto: Swap rice for cauliflower rice or serve over steamed zucchini noodles. Use a sugar-free sweetener instead of honey.
Vegetarian: Substitute firm tofu or tempeh for ground chicken. Skip oyster sauce or use a vegan alternative.
Spicy Kick: Add extra red pepper flakes or a dash of sriracha to the sauce. For smoky heat, toss in a sliced chili pepper.
Seasonal Veggies: In spring, add asparagus tips or snap peas. In winter, try sliced carrots or baby bok choy.
Gluten-Free: Use tamari instead of soy sauce and double-check broth ingredients.
Nut-Free: Omit sesame oil and seeds if needed—use avocado oil for flavor.

My personal favorite twist? Adding a handful of cashews or peanuts for crunch. I’ve also swapped broccoli for broccolini when it’s in season—tender stems make it extra special. If you want a richer sauce, whisk in a spoonful of peanut butter (trust me, it’s delicious!). Whether you’re cooking for allergies, dietary needs, or just craving something different, this recipe adapts beautifully. Make it your own!

Serving & Storage Suggestions

Serve this ground chicken and broccoli stir-fry piping hot, straight from the pan. The flavors pop when it’s fresh, and the texture is perfect—juicy chicken, crisp veggies, glossy sauce. I love it over steamed jasmine rice, but it’s just as good with brown rice, noodles, or cauliflower rice for a lighter twist.

For a complete meal, pair with a simple cucumber salad or miso soup. Cold, sparkling water or unsweetened iced tea makes a refreshing drink. If you’re serving guests, sprinkle with extra scallions and a few sesame seeds for a pretty finish.

Leftovers keep well in the fridge for up to 3 days. Store in a sealed container. To reheat, microwave in bursts or warm gently in a skillet with a splash of water—keeps the broccoli from drying out. For longer storage, freeze individual portions for up to a month. Let thaw overnight in the fridge before reheating. Pro tip: flavors deepen after a day, so it’s even tastier for lunch!

Nutritional Information & Benefits

Per serving (about 1/4 of recipe):

Calories: ~280
Protein: ~28g
Carbs: ~14g (less if skipping rice)
Fat: ~11g
Fiber: ~4g

Ground chicken is lean but packed with protein, great for muscle repair and keeping you full. Broccoli brings vitamins C and K, plus plenty of fiber. The sauce uses less sodium than takeout, and you can tweak sweetness or spice. This dish is naturally dairy-free and can be gluten-free with tamari. Watch out for soy and sesame if you have allergies.

Honestly, I love that this recipe is light but satisfying. It fits into my “healthy but still comforting” meal plan, especially when I want something quick that won’t leave me feeling sluggish. It’s a smart choice for busy nights or anyone looking to add more veggies and lean protein to their routine.

Conclusion

So, why should you make this ground chicken and broccoli stir-fry? It’s simple: fast, flavorful, and flexible. It’s the kind of dinner that saves you on hectic nights and makes you feel good about what’s on your plate. I’ve come back to this recipe again and again because it never lets me down—always tasty, always satisfying, and always easy to adapt.

Don’t be afraid to switch up the veggies, spice level, or even the protein. Make it yours! I love sharing recipes that truly fit real life, and this one has a permanent spot in my weekly meal plan. If you give it a try, drop a comment below, share your favorite twist, or tag me on Pinterest so I can see your creation. Cooking should be fun, quick, and delicious—so let’s make dinner something to look forward to!

Happy stir-frying! Here’s to more easy, tasty meals and less stress in the kitchen.

Frequently Asked Questions

Can I use frozen broccoli for this recipe?

Yes, you can! Just thaw the broccoli first and pat it dry to prevent excess water in the pan. The texture will be a bit softer than fresh, but it still works great.

What can I substitute for ground chicken?

Ground turkey, pork, or even crumbled tofu all work well. You might need to adjust the seasonings a bit, especially with tofu—add more soy sauce for flavor.

Is this recipe gluten-free?

It can be! Use tamari or coconut aminos instead of soy sauce, and check your chicken broth for hidden gluten.

How do I keep broccoli from getting mushy?

Steam it just until it’s bright green and tender-crisp (about 3-4 minutes). If you like crunch, check a piece before adding the sauce.

Can I make this ahead for meal prep?

Absolutely. Cook the stir-fry, let it cool, and store in airtight containers. Reheat gently in the microwave or a skillet with a splash of water to keep everything fresh.

Pin This Recipe!