Hey y'all! Looking for an easy yet flavor-packed weeknight meal? This Chicken Stir-Fry Recipe with Broccoli and Sweet Corn brings juicy chicken and crisp veggies together in a vibrant sauce that's ready in under 30 minutes. Whether you're feeding a hungry family or want a quick, wholesome dinner, this stir-fry hits the spot every time. Let's get cooking!

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Why You'll Love This

Super quick—goes from pan to table in under 30 minutes!
Uses simple, fresh ingredients you probably already have.
Packed with lean protein, fiber, and vitamins for a healthy meal.
Full of savory-sweet flavors thanks to the delicious homemade sauce.
Easily adaptable for gluten-free, low-carb, or vegetarian diets!

Ingredients

1 lb (450g) boneless skinless chicken breast, cut into thin strips
2 cups broccoli florets
1 cup sweet corn kernels (fresh, canned, or frozen)
2 tablespoons vegetable oil (divided)
3 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 small yellow onion, sliced
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 teaspoon cornstarch (mixed with 2 tablespoons water)
¼ teaspoon black pepper
2 green onions, sliced (for garnish)
1 teaspoon toasted sesame seeds (optional, for garnish)

Directions

Step 1: Prep and Marinate the Chicken

In a bowl, toss the chicken strips with 1 tablespoon soy sauce and black pepper; set aside while prepping vegetables.

Step 2: Mix the Stir-Fry Sauce

In a small bowl, whisk together the remaining soy sauce, oyster sauce, honey, and the cornstarch-water mixture until smooth; set aside.

Step 3: Cook the Chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4-5 minutes, until golden and just cooked through. Remove chicken to a plate and keep warm.

Step 4: Sauté the Vegetables

Add the remaining tablespoon oil to the skillet. Add garlic, ginger, onion, and bell pepper. Stir-fry for 2 minutes until fragrant, then add broccoli and sweet corn, cooking for another 3-4 minutes until veggies are crisp-tender.

Step 5: Combine Everything and Finish

Return cooked chicken to the pan. Pour stir-fry sauce over everything, tossing well to coat. Cook for 2-3 more minutes, stirring, until the sauce thickens and everything is glossy and heated through.

Step 6: Garnish and Serve

Remove from heat. Sprinkle with green onions and sesame seeds if using. Serve hot with steamed rice or noodles.

Notes

If using frozen corn or broccoli, thaw and pat dry before adding to the stir-fry.
Slice chicken thinly for faster, more even cooking.
Double the sauce if you like extra to spoon over rice!

Variations

Spicy Kick: Add 1 teaspoon sriracha or a pinch of red pepper flakes to the sauce for heat.
Veggie-Packed: Swap in snap peas, carrots, or mushrooms for extra color and nutrition.
Vegetarian: Replace chicken with firm tofu or tempeh; use vegetarian oyster sauce.

Required Equipment

Large skillet or wok
Sharp chef’s knife
Cutting board
Mixing bowls
Spatula or wooden spoon

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave gently or stir-fry in a skillet over medium heat until warmed through. Freezing is not recommended as the vegetables may become mushy.

Suggested Pairings & Serving Recommendations

Serve over steamed jasmine rice, brown rice, or noodles for a satisfying meal.
Pair with a light cucumber salad or miso soup for a complete dinner.
Top with extra sesame seeds and a drizzle of chili oil if desired!

Pro Tips

Pre-chop all your ingredients for a speedy stir-fry process.
Let the pan get smoking hot before adding the chicken for the best sear.
Don’t overcrowd the skillet—cook in batches if needed to keep things crisp.

FAQ

Can I use chicken thighs instead of breast?: Yes! Chicken thighs will be even juicier—just cut them into thin strips and cook as directed.
How do I keep the vegetables crisp-tender?: Stir-fry veggies quickly over high heat and avoid overcooking for the perfect crunch.
Is this recipe gluten-free?: Use tamari instead of soy sauce and a gluten-free oyster sauce to make this dish gluten-free.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4