Chicken & Broccoli Stir Fry | Cook for Your Life
Chicken & Broccoli Stir Fry - Cook For Your Life- anti-cancer recipes

Chicken & Broccoli Stir Fry

Rated 4 out of 5
4 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Takeout Chinese food can be a great standby. But when time is of the essence, this delicious Chicken & Broccoli Stir Fry is an easy way not only to get your fix of that taste...


  • 2 to 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • ¼ teaspoon grated fresh ginger
  • 1 teaspoon crushed red pepper or 1 dried chili pepper, left whole
  • 1 teaspoon sesame oil
  • Juice from ½ lemon
  • 6 ounces boneless, skinless chicken breast, cut into ½-inch wide strips
  • 1 tablespoon canola or grapeseed oil
  • 4 cups broccoli, florets
  • 2 teaspoons sesame seeds
  • 3 tablespoons chopped peanuts (optional)
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Nutrition Facts


197 cals


10 g

Saturated Fat

1 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

3 g


14 g


7 g


4 g


15 g


601 mg


  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey garlic, grated ginger, dried chili pepper, sesame oil, and lemon juice.
  2. In a separate bowl, pour half the soy mixture over the chicken. Cover and let marinate in the refrigerator for 15 minutes.
  3. In a wide sauté pan or wok, heat the tablespoon of canola oil over high heat. Pour in the marinated chicken, and cook for 5 minutes or until most of the marinade has evaporated and the chicken is cooked through.
  4. Add the broccoli florets and cook for 5 minutes until the broccoli is a bright green. Pour in the remaining soy mixture and bring to a boil. Cook, stirring until the sauce has reduced.
  5. Serve sprinkled with sesame seeds and chopped peanuts with Basic Brown Rice.

Chef Tips

If you don’t own a wok, don’t worry, you can stir fry in a large frying pan or a sauté pan. If you find you like cooking this way, then a wok may be a good investment.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society