Chicken & Broccoli Stir-Fry Recipe

By Erika Guzman, Recent ASU Nutrition Student


Chinese take-out always seems to be an easy way out of lunch or dinner time, but why spend money on takeout when you can make it at home? Where I live, Americanized-Chinese food is surprisingly difficult to find, but I always seem to crave chicken and broccoli. However, when I do order, I tend to get a few sad broccoli florets on top of the chicken and a horrible stomach ache. So when I make it at home, I add twice as many veggies than a restaurant!

The beauty of making it at home is that you can choose your sides, such as brown or white rice, noodles, quinoa, farro, or maybe even a salad! The possibilities are endless! Why fill up on saucy rice when you can fill up on veggies?




1 lb chicken breast, diced

3 TBSP soy sauce

1 TBSP honey or light agave

3 TBSP sesame oil

½ of a lemon, juiced

2 TBSP cornstarch or potato starch

1 tbsp minced garlic

2 tsp powdered ginger

1 tsp fresh black pepper

2 cups broccoli, chopped

2 bunches bok choy, chopped

4-6 stalks of green onion, chopped

½ medium bell pepper (I prefer red or orange)



  1. Mix soy sauce, honey, 2 TBSP sesame oil, minced garlic, lemon juice, powdered ginger, and the starch together. Set aside.
  2. In a skillet or wok over medium heat, add the 1 TBSP of sesame oil and cook the chicken until light brown, roughly 5 to 7 minutes
  3. Add the broccoli, bok choy, bell peppers, black pepper and sauté for 4 to 6 minutes
  4. Reduce the heat and add the sauce mixture. Mix to coat every piece and cook for 3-5 minutes, or until the sauce is thicker.
  5. Serve with desired side dishes. Enjoy!


For more awesome recipes be sure to check out the Fill Your Plate recipe section.

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