I make LC Chicken and Broccoli Stir Fry when I want a fast dinner that still feels fresh, warm, and filling. It is the kind of meal I can put together on a busy night without feeling like I have to give up good flavor or a balanced plate.
This recipe has tender chicken, crisp broccoli, and a simple savory sauce that coats everything nicely. I like that it feels like takeout, but it is lighter, lower in carbs, and easy to adjust for the people sitting around the table.
Why You’ll Love This Recipe
LC Chicken and Broccoli Stir Fry is a dependable dinner for nights when you need something quick but still homemade. The chicken cooks in small pieces so it stays tender, and the broccoli keeps a little bite, which makes the whole dish feel fresh and satisfying.
The sauce is simple, savory, and full of flavor without being too heavy. Garlic, ginger, soy sauce, sesame oil, and a little broth come together to make a glossy coating that tastes comforting but not overly rich.
This recipe is also easy to serve in different ways. You can enjoy it as is for a low-carb meal, spoon it over cauliflower rice, or serve it with regular rice or noodles for family members who want something heartier.
Serves: 4 people
This recipe serves 4 people as a main dish, especially when served with cauliflower rice, salad, or another simple side. If you have very hungry eaters, you may want to add extra broccoli, more chicken, or a side of rice for those who are not following a low-carb meal.
It also works well for meal prep because the portions are easy to divide into containers. The chicken and broccoli hold up nicely for lunches, and the sauce keeps everything flavorful after reheating.
Ingredients You’ll Need
- 1 1/2 pounds boneless skinless chicken breast, thinly sliced
- 4 cups broccoli florets, cut into bite-size pieces
- 2 tablespoons avocado oil or olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low-sodium soy sauce or tamari
- 1/3 cup low-sodium chicken broth
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon monk fruit sweetener, optional
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon xanthan gum, optional for thickening
- 2 tablespoons water, if using xanthan gum
- 2 tablespoons sliced green onions, for serving
- 1 tablespoon sesame seeds, for serving
- 1 teaspoon fresh lemon juice, optional for finishing
Pro Tips
Slice the chicken thinly and evenly so it cooks fast and stays tender. If the pieces are different sizes, some may dry out before the thicker pieces are fully cooked.
Cut the broccoli into small bite-size florets. Smaller pieces cook quickly in the skillet and are easier for kids to eat, especially when they are coated in the savory sauce.
Have the sauce mixed before you start cooking. Stir fry recipes move quickly, and having the soy sauce, broth, sesame oil, vinegar, sweetener, and spices ready keeps the chicken and broccoli from overcooking.
Do not crowd the skillet when cooking the chicken. If the pan is too full, the chicken will steam instead of lightly browning, so cook it in batches if needed.
Keep the broccoli a little crisp. It should turn bright green and become tender, but it should not get mushy because that can make the stir fry feel heavy.
Use xanthan gum carefully if you want a thicker sauce. A little goes a long way, and it should be mixed with water first or sprinkled very lightly so it does not clump.
Tools You’ll Need
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Whisk or fork
- Tongs or spatula
- Grater or microplane for ginger
- Small bowl for thickener, if using
- Serving spoon
- Meal prep containers, optional
Substitutions and Variations
Use Chicken Thighs
Boneless skinless chicken thighs can be used instead of chicken breast. They stay juicy and add a little richer flavor, which is helpful if your family prefers darker meat.
Make It Gluten-Free
Use tamari or coconut aminos instead of regular soy sauce. Tamari keeps the flavor close to classic stir fry, while coconut aminos taste a little sweeter and milder.
Add More Vegetables
Add sliced bell peppers, mushrooms, zucchini, snap peas, or shredded cabbage. Keep the pieces small and add them at the right time so they stay tender-crisp instead of soft.
Make It Spicier
Add extra red pepper flakes, chili garlic sauce, or a small spoonful of sambal oelek. Start with a little so the heat does not overpower the chicken, broccoli, and sesame flavor.
Make It Heartier
Serve the stir fry over cauliflower rice for a low-carb meal, or offer regular rice on the side for kids or family members who want more. You can also add a fried egg or extra chicken to make each bowl more filling.
Make Ahead Tips
LC Chicken and Broccoli Stir Fry is a great recipe to prep ahead because the ingredients are simple and cook quickly once they are ready. You can slice the chicken up to 1 day ahead and store it in an airtight container in the refrigerator. Keeping the pieces thin and even will make dinner come together much faster.
You can also cut the broccoli into bite-size florets ahead of time. Wash and dry it well, then store it in a covered container with a paper towel to help absorb extra moisture. Dry broccoli cooks better in the skillet and keeps the stir fry from becoming watery.
The sauce can be mixed up to 3 days ahead and kept in a small jar or covered bowl in the refrigerator. Stir together the soy sauce or tamari, chicken broth, sesame oil, rice vinegar, monk fruit sweetener, black pepper, and red pepper flakes if using. Shake or whisk it again before adding it to the skillet.
If you plan to use xanthan gum, wait to add it until cooking time. It thickens quickly and can clump if it sits too long in liquid. For the smoothest sauce, mix it with water right before adding it to the pan.
For meal prep, you can cook the full stir fry and portion it into containers with cauliflower rice or your favorite side. The broccoli will soften a little after reheating, so cook it slightly crisp the first time. This helps it stay pleasant for lunches later in the week.
Instructions
Step 1: Slice the Chicken
Place the boneless skinless chicken breast on a cutting board and slice it thinly against the grain. Try to keep the pieces close to the same size so they cook evenly.
Pat the chicken dry with paper towels before cooking. This helps the chicken brown lightly in the skillet instead of steaming.
Step 2: Prepare the Broccoli
Cut the broccoli into small bite-size florets. If the stems are tender, peel the tough outside and slice the inside into thin pieces so nothing goes to waste.
Make sure the broccoli is dry before adding it to the skillet. Extra water can thin the sauce and make the vegetables softer than you want.
Step 3: Mix the Stir Fry Sauce
In a small mixing bowl, whisk together the low-sodium soy sauce or tamari, low-sodium chicken broth, toasted sesame oil, rice vinegar, monk fruit sweetener if using, black pepper, and red pepper flakes if using. Set the sauce near the stove.
If you want a thicker sauce, stir the xanthan gum with 2 tablespoons water in a separate small bowl. Keep this mixture nearby, but do not add it yet.
Step 4: Cook the Chicken
Heat 1 tablespoon avocado oil or olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if your pan is small.
Cook the chicken for 3 to 5 minutes, turning the pieces as they brown. The chicken should be cooked through and lightly golden, then transfer it to a clean plate.
Step 5: Cook the Broccoli
Add the remaining 1 tablespoon oil to the same skillet. Add the broccoli florets and cook for 3 to 4 minutes, stirring often.
The broccoli should turn bright green and become slightly tender. If you like softer broccoli, add 1 to 2 tablespoons water, cover the skillet for 1 minute, then uncover so the extra moisture can cook off.
Step 6: Add Garlic and Ginger
Add the minced garlic and grated fresh ginger to the skillet with the broccoli. Stir for 30 to 60 seconds, just until fragrant.
Do not let the garlic burn, because it can make the sauce taste bitter. If the skillet looks too hot, lower the heat slightly before moving to the next step.
Step 7: Return the Chicken
Add the cooked chicken back to the skillet with the broccoli. Stir everything together so the chicken and vegetables are evenly mixed.
Let them cook together for about 1 minute. This helps the chicken warm back up before the sauce goes in.
Step 8: Add the Sauce
Pour the prepared sauce over the chicken and broccoli. Stir well so every piece gets coated.
Let the sauce simmer for 2 to 3 minutes. It should become glossy and lightly reduce around the chicken and broccoli.
Step 9: Thicken the Sauce
If you are using the xanthan gum mixture, stir it again and add a small amount to the skillet. Stir constantly as the sauce thickens.
You may not need all of it, so add it slowly. The sauce should lightly coat the chicken and broccoli without becoming gummy.
Step 10: Finish and Serve
Turn off the heat and add the fresh lemon juice if using. Sprinkle the stir fry with sliced green onions and sesame seeds.
Serve warm as is, over cauliflower rice, or with regular rice for family members who want a heartier plate. The best texture is tender chicken, bright broccoli, and a glossy sauce that clings to every bite.
Serving Suggestions
LC Chicken and Broccoli Stir Fry is delicious served over cauliflower rice for a simple low-carb dinner. The cauliflower rice soaks up the sauce while keeping the meal light and vegetable-forward.
For family members who are not eating low carb, serve it with steamed white rice, brown rice, or noodles. This makes the same meal work for different appetites without cooking a separate main dish.
A crisp cucumber salad is a nice fresh side with this stir fry. The cool crunch balances the warm garlic, ginger, and sesame flavors in the skillet.
You can also serve it in lettuce cups for a lighter meal. Spoon the chicken and broccoli into large lettuce leaves and add green onions or sesame seeds on top.
For a heartier plate, add a fried egg or soft-boiled egg on the side. The yolk adds richness and makes the meal feel more filling without changing the stir fry itself.
If you are packing lunches, portion the stir fry with cauliflower rice in meal prep containers. Keep a little extra sauce or a lemon wedge on the side to freshen it up after reheating.
Leftovers and Storage
Store leftover LC Chicken and Broccoli Stir Fry in an airtight container in the refrigerator for up to 4 days. Let it cool before covering, but do not leave it sitting out for too long. The sauce may thicken as it chills, which is normal.
To reheat, warm the stir fry in a skillet over medium-low heat for 3 to 5 minutes. Add a splash of chicken broth or water if the sauce has become too thick. Stir gently so the broccoli does not break apart.
You can also reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 45-second bursts, stirring between each one until warm.
Freezing is possible, but the broccoli will be softer after thawing. If you want to freeze it, store the cooked chicken and sauce with slightly undercooked broccoli in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
For the best meal prep texture, keep cauliflower rice or regular rice in a separate container. This keeps the stir fry from soaking into the base too much and helps everything taste fresher when reheated.
Nutrition and Benefits
- Chicken breast provides lean protein, which helps make this stir fry filling and useful for simple family dinners or meal prep lunches.
- Broccoli adds fiber, color, and important nutrients like vitamin C and vitamin K. Cooking it until tender-crisp keeps the texture fresh and pleasant.
- Using a low-carb sauce keeps the meal lighter than many takeout-style stir fries. Monk fruit sweetener adds a small touch of balance without using regular sugar.
- Garlic, ginger, sesame oil, and green onions add big flavor without needing a heavy sauce. These ingredients help the dish taste warm, savory, and satisfying.
- This recipe is easy to adjust for different needs. You can make it gluten-free with tamari, spicier with chili sauce, or heartier with rice, noodles, or an egg.
Recipe FAQ
What does LC mean in this recipe?
LC usually means low carb. This recipe keeps the sauce simple and uses broccoli as the main vegetable, making it a good choice for a lower-carb meal. You can serve it with cauliflower rice to keep the whole plate low carb.
Can I use frozen broccoli?
Yes, you can use frozen broccoli, but the texture will be softer. Thaw it first and pat it dry as much as possible before adding it to the skillet. Cook it briefly so it does not become mushy.
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work very well. They are a little richer and stay juicy, even if cooked a bit longer. Slice them thinly so they cook quickly in the stir fry.
How do I keep the chicken tender?
Slice the chicken thinly and avoid overcooking it. Cooking over medium-high heat for a short time helps it stay juicy. Removing it from the pan while the broccoli cooks also prevents it from drying out.
Do I have to use xanthan gum?
No, xanthan gum is optional. The sauce will still taste good without it, but it will be thinner. If you use it, add only a small amount because it thickens very quickly.
Can I make this stir fry gluten-free?
Yes, use tamari instead of soy sauce. You can also use coconut aminos, though the flavor will be slightly sweeter. Always check labels on broth and seasonings to make sure they are gluten-free.
What can I add to make it more filling?
You can add extra chicken, a fried egg, mushrooms, zucchini, or cauliflower rice. For family members who want more carbs, serve it with rice or noodles. These additions keep the main flavor of the dish the same while making it heartier.
A Quick Skillet Dinner That Feels Fresh and Cozy
LC Chicken and Broccoli Stir Fry is one of those meals that makes a busy night feel easier. The tender chicken, crisp broccoli, and savory garlic ginger sauce come together quickly, but the flavor still feels warm, balanced, and satisfying.
It is worth making again because it fits real family dinners without much fuss. Serve it low carb with cauliflower rice, add regular rice for kids, or portion it for lunches, and you have a dependable meal that tastes fresh every time.
