Savoury Chicken, Broccoli and Mushroom Stir-Fry with Rice

Tender chicken, crisp broccoli, earthy mushrooms, and sweet onion are tossed in a glossy, savoury garlic sauce and served over fluffy rice. This easy one-pan-inspired stir-fry is flavourful, satisfying, and perfect for a busy weeknight. It comes together quickly, uses simple ingredients, and is easy to customise with your favourite vegetables or spice level.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

 Ingredients

For the Stir-Fry

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cooked white rice
• 1 large head broccoli, cut into small florets
• 200 g mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil or sesame oil
• ½ tsp salt
• ½ tsp black pepper

For the Savory Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp water
• 1 tbsp oyster sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• ½ tsp freshly grated ginger
• ¼ tsp red pepper flakes, optional

For garnishing:

• 2 green onions, sliced
• 1 tsp sesame seeds
• Fresh coriander, optional
• Red pepper flakes, optional
• Lime wedges, optional

 Instructions

1. Prepare the chicken

Pat the chicken breasts dry with paper towels and cut them into evenly sized bite-sized pieces.

Season with salt and black pepper.

Try to keep the pieces similar in size so they cook evenly.

2. Prepare the sauce

In a small bowl, combine the soy sauce, water, oyster sauce, honey, rice vinegar, sesame oil, cornflour, grated ginger, and red pepper flakes.

Whisk thoroughly until the cornflour dissolves.

Set the sauce aside.

Tip: Give the sauce another stir immediately before adding it to the pan because the cornflour will settle at the bottom.

3. Prepare the vegetables

Cut the broccoli into small, bite-sized florets.

Slice the mushrooms and dice the onion.

Mince the garlic.

Having all the vegetables prepared before you begin cooking makes the stir-frying process much easier because everything cooks quickly.

4. Cook the chicken

Heat a large wok or skillet over medium-high heat.

Add 1 tablespoon of oil.

Once hot, add the chicken pieces in a single layer.

Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through.

Transfer the chicken to a clean plate.

Don’t overcrowd the skillet. If necessary, cook the chicken in two batches.

5. Stir-fry the vegetables

Add the remaining tablespoon of oil to the same skillet.

Add the onion and mushrooms.

Cook for 3–4 minutes, stirring frequently, until the mushrooms begin to brown and the onions soften.

Add the broccoli and cook for another 3–4 minutes.

For softer broccoli, add 2–3 tablespoons of water and cover the pan for 1–2 minutes.

The broccoli should remain bright green with a slight crunch.

6. Add garlic

Add the minced garlic and stir-fry for approximately 30–60 seconds.

Cook just until fragrant.

Avoid cooking the garlic for too long because it can become bitter.

7. Return the chicken

Add the cooked chicken back into the skillet with the vegetables.

Give the prepared sauce another whisk and pour it over the chicken and vegetables.

Stir continuously for 1–2 minutes.

The cornflour will cause the sauce to thicken and become glossy, coating everything beautifully.

8. Add the rice

You have two options.

Option 1: Serve over rice

Divide the cooked white rice between four bowls and spoon the chicken, broccoli, and mushroom stir-fry over the top.

Option 2: Make it a rice stir-fry

Add the 2 cups cooked rice directly to the skillet.

Toss everything together for 2–3 minutes, allowing the rice to absorb some of the sauce.

This version is especially good for meal prep.

9. Garnish and serve

Remove from the heat.

Sprinkle with sliced green onions and sesame seeds.

Add red pepper flakes for heat and a squeeze of fresh lime juice for brightness.

Serve immediately.

 Tips for the Best Chicken Stir-Fry

Use a large skillet

A large cooking surface gives the ingredients enough room to brown rather than steam.

Don’t overcrowd the pan

Too many ingredients at once can release moisture and prevent the chicken and mushrooms from browning.

Cut everything evenly

Uniform pieces cook more consistently and make the finished dish easier to eat.

Use cooked, preferably chilled, rice.

If you’re making the rice stir-fry version, leftover refrigerated rice is excellent because it contains less surface moisture and doesn’t become mushy as easily.

Keep the broccoli slightly crisp

Overcooked broccoli can become soft and watery. Cook just until tender-crisp for the best texture.

Don’t burn the garlic

Garlic only needs about 30–60 seconds to become fragrant.

Taste before adding extra salt

Soy sauce and oyster sauce already contain plenty of sodium, so you may not need additional salt.

 Easy Variations

Spicy Chicken Stir-Fry

Add 1–2 teaspoons of sriracha or chilli garlic sauce to the sauce.

Honey Garlic Chicken Stir-Fry

Increase the honey to 2 tablespoons and add another minced garlic clove.

Ginger Chicken Stir-Fry

Add 1 tablespoon of freshly grated ginger for a stronger ginger flavour.

Extra Vegetable Stir-Fry

Add:

• Bell peppers
• Carrots
• Snow peas
• Zucchini
• Baby corn
• Cabbage
• Green beans

Low-Carb Version

Replace the white rice with cauliflower rice.

Brown Rice Version

Use cooked brown rice instead of white rice for additional whole-grain flavour and texture.

 Serving Suggestions

This stir-fry is already a complete meal, but you can serve it with:

• Cucumber salad
• Asian-style slaw
• Steamed edamame
• Spring rolls
• Miso soup
• Fresh fruit
• Steamed vegetables

For a lighter dinner, serve the chicken and vegetables over cauliflower rice.

For a higher-energy meal, use a generous portion of white or brown rice.

 Storage & Meal Prep

This recipe is excellent for meal preparation.

Allow the cooked food to cool before transferring it into airtight containers.

Store in the refrigerator for up to 3–4 days.

For meal prep, divide the rice evenly between four containers and top with the chicken and vegetable stir-fry.

Reheating

Microwave individual portions for approximately 1½–3 minutes, stirring halfway through.

You can also reheat the meal in a skillet over medium heat. Add a tablespoon of water if the sauce has thickened too much.

Approximate Nutritional Information

Estimated per serving, including approximately ½ cup cooked white rice and sauce:

• Calories: 450–500
• Protein: 35–40 g
• Carbohydrates: 48–55 g
• Fat: 14–17 g
• Fiber: 5–7 g
• Sugar: 7–9 g
• Sodium: 800–1,000 mg

Nutrition will vary depending on the size of the chicken breasts, type of oil, sauce brands, and exact amount of rice used.

For a lower-sodium version, use reduced-sodium soy sauce and reduce the amount of oyster sauce.

 Benefits of Chicken, Broccoli and Mushroom Stir-Fry

High in Protein

Chicken breast provides a substantial amount of lean protein, making this meal filling and satisfying.

Vegetable-Rich

Broccoli, mushrooms, onion, and garlic add fibre, vitamins, minerals, and beneficial plant compounds.

Balanced Meal

The combination of lean protein, vegetables, healthy fats, and carbohydrates from rice creates a satisfying meal suitable for lunch or dinner.

Easy to Customize

You can easily increase the vegetables, change the carbohydrate, adjust the spice level, or swap the chicken for another protein.

Homemade Sauce

Making your own sauce gives you more control over sweetness, sodium, and oil than many restaurant-style stir-fries.

 Recipe Q&A

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless, skinless chicken thighs are slightly richer and remain very juicy during stir-frying. Cut them into small pieces and cook until completely done.

Can I use frozen broccoli?

Yes. Add frozen broccoli directly to the skillet, but allow a little extra cooking time. Fresh broccoli generally gives the best crisp texture.

Can I use different mushrooms?

Yes! Cremini, white button, shiitake, oyster, or portobello mushrooms all work well.

Can I make this without oyster sauce?

Yes. Simply replace it with an additional tablespoon of soy sauce or use hoisin sauce for a sweeter variation.

Can I make this gluten-free?

Yes. Use gluten-free tamari and a certified gluten-free oyster sauce or suitable alternative.

Can I make it dairy-free?

Yes. The recipe is naturally dairy-free as long as all sauces are dairy-free.

Can I use quinoa instead of rice?

Definitely. Cooked quinoa makes a nutritious alternative to white rice.

How can I make the sauce thicker?

Add another ½ teaspoon of cornflour mixed with 1 tablespoon of cold water. Stir it into the skillet and cook briefly until thickened.

Why did my chicken become dry?

The chicken may have been cooked too long or the pieces may have been too small. Cook bite-sized pieces over medium-high heat just until cooked through, then remove them from the pan.

Can I make this ahead?

Yes. Cook the entire recipe, cool it promptly, and refrigerate in airtight containers. It’s excellent for lunches throughout the week.

Can I freeze the stir-fry?

Yes, although the texture of the broccoli may soften after freezing and reheating. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.

Can I make this spicy?

Absolutely. Add red pepper flakes, sriracha, chilli oil, or fresh sliced chilli peppers to taste.