Ginger Chicken Stir-Fry with Broccoli  

Prep Time: 15 minutes | Cook Time: 15 minutes



  • 2 Tbsp vegetable oil, divided
  • 1 lb boneless chicken breasts, cut into 1-inch pieces
  • 1 cup peeled and sliced carrots
  • 2 cups chopped broccoli florets
  • 4 garlic cloves, minged
  • 1 Tbsp fresh grated ginger
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 2 tsp cornstarch
  • Salt and pepper, to taste


In a large skillet heat 1 Tbsp of the vegetable oil over medium-high heat. Season the chicken with salt and pepper and add to the pan, cooking through, about 4 minutes per side. Remove chicken from pan and place on plate.

Add the remaining oil to the pan and add the carrots and broccoli, cooking until tender, about 8-10 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the chicken back into the pan.

Meanwhile in a small bowl whisk together the chicken stock, soy sauce and honey. In a seperate bowl whisk together the cornstarch and 1 Tbsp water.

Add the soy sauce mixture to the pan and toss to coat, cooking one minute. Stir in the cornstarch mixture and bring to a boil. Cook until thickened, about 1-2 minutes. Serve.


Serve this quick dinner over rice for a full meal.

You can also use chicken thighs in this recipe.

Perfect Pairing

We love salads!