This Stir-Fried Broccoli and Carrots with Chicken is the perfect balance of flavor, health, and convenience. Tender chicken strips are quickly cooked with crisp-tender broccoli and sweet carrots in a savory garlic sauce, making it a quick weeknight dinner recipe that’s both wholesome and delicious. It’s a better-than-takeout stir fry you can make in under 30 minutes!
Who Is This Recipe For?
This recipe is perfect for busy families who want a healthy homemade meal, college students who need a budget-friendly chicken recipe, or anyone looking for an Asian-inspired stir fry that’s light, flavorful, and ready fast.
Why You’ll Love It
- Packed with veggies = nutrient-rich meal.
- Ready in 25 minutes—ideal for weeknight dinners.
- One-pan recipe, fewer dishes.
- Versatile—serve with rice, noodles, or on its own for a low-carb dinner option.
Ingredients
- 1 lb boneless, skinless chicken breast (sliced thin)
- 2 cups broccoli florets
- 2 medium carrots, sliced thinly on the diagonal
- 2 tbsp vegetable oil (or sesame oil for flavor)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp honey or brown sugar (optional, for sweetness)
- ½ tsp black pepper
- Cooked rice or noodles, for serving
- Sesame seeds or green onions, for garnish
Step-by-Step Instructions
- Prep the chicken
- Season sliced chicken lightly with salt and pepper.
- Cook the chicken
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Stir-fry chicken until golden and cooked through. Remove and set aside.
- Stir-fry the vegetables
- In the same pan, add another 1 tbsp oil. Stir-fry broccoli and carrots for 3–4 minutes until crisp-tender. Add garlic and ginger, cook for 1 minute.
- Make the sauce
- Stir in soy sauce, oyster sauce, honey, and cornstarch slurry. Bring to a light simmer until sauce thickens.
- Combine & serve
- Return chicken to the pan, toss everything together until coated in the sauce. Serve hot over rice or noodles.
Kitchen Equipment Needed
- Wok or large skillet
- Wooden spoon or spatula
- Knife & cutting board
- Mixing bowl
Storage Tips
- Store leftovers in the fridge for up to 3 days.
- Reheat quickly in a skillet or microwave.
- Can be frozen for up to 2 months, though veggies may soften slightly.
FAQ
Q: Can I make it low-carb?
Yes! Serve over cauliflower rice or zucchini noodles.
Q: Can I add more vegetables?
Definitely—bell peppers, snow peas, or mushrooms work beautifully.
Q: Can I use chicken thighs?
Yes—boneless chicken thighs add extra juiciness and flavor.
Conclusion
This Stir-Fried Broccoli and Carrots with Chicken recipe is quick, healthy, and packed with flavor. It’s a simple family dinner idea that brings vibrant vegetables and tender chicken together in a savory sauce you’ll crave again and again.
Enjoy !!
