Easy Weeknight One Pan Ground Chicken and Broccoli Stir Fry

If your weeknights have been begging for a recipe that’s fast, flavorful, and low-fuss, this One Pan Ground Chicken and Broccoli Stir Fry is your new go-to. It’s a quick skillet dinner where tender-crisp broccoli meets savory ground chicken in a glossy, garlicky sauce—ready in about 30 minutes with minimal cleanup. Expect vibrant color, balanced flavor, and a satisfying, wholesome bowl you can serve over rice, noodles, or enjoy as is. I’ll walk you through it step by step, share simple tricks for perfect texture, and help you customize it to match what you have on hand.

What Makes This One-Pan Ground Chicken & Broccoli Stir-Fry Irresistible

This stir fry is all about convenience without sacrificing taste. Ground chicken cooks quickly and soaks up flavor beautifully, and broccoli brings crunch and nutrition in every bite. The sauce is a balanced mix of savory, slightly sweet, and aromatic notes that clings to each piece. It’s weeknight-friendly, meal-prep-ready, and adaptable—swap in veggies, adjust spice levels, or make it gluten-free with easy tweaks. Best of all, it uses just one pan, so cleanup is refreshingly simple.

What You’ll Need for Ground Chicken and Broccoli Stir-Fry

• Ground chicken (1 lb / 450 g) — Lean and quick-cooking, it’s the protein base that absorbs the sauce’s flavors.
• Broccoli florets (4 cups, bite-size) — Adds crunch, color, and plenty of fiber; cut evenly for uniform cooking.
• Yellow or sweet onion (1 small, thinly sliced) — Builds savory depth and a hint of sweetness as it softens.
• Red bell pepper (1, sliced) — Optional but lovely for color and natural sweetness to balance the sauce.
• Garlic (3–4 cloves, minced) — Classic stir-fry aroma; infuses the meat and sauce with warmth.
• Fresh ginger (1 tablespoon, finely grated) — Bright, zesty heat that keeps the sauce lively.
• Low-sodium soy sauce (3 tablespoons) — The salty, savory backbone; low-sodium gives you more control.
• Oyster sauce (1 tablespoon) — Adds umami and a touch of sweetness for a restaurant-style finish.
• Rice vinegar (1 tablespoon) — A splash of acidity to balance richness and round out the sauce.
• Honey or brown sugar (1–1½ tablespoons) — Gentle sweetness that helps the sauce glaze and caramelize.
• Toasted sesame oil (1 teaspoon) — Nutty aroma; finish with it at the end for the best fragrance.
• Crushed red pepper or chili flakes (¼–½ teaspoon) — Optional warmth; adjust to your spice comfort.
• Cornstarch (1 tablespoon) + water (2 tablespoons) — Slurry to thicken the sauce into that silky, glossy texture.
• Chicken broth or water (½ cup) — Helps steam-tenderize the broccoli and forms the base of the sauce.
• Neutral oil (1–1½ tablespoons) — Avocado, canola, or grapeseed; high-heat friendly for stir-frying.
• Scallions (2, thinly sliced) — Fresh finish and mild onion bite.
• Sesame seeds (1–2 teaspoons) — Optional garnish for crunch and visual appeal.
• Cooked rice or noodles (for serving) — Not mandatory, but perfect for soaking up extra sauce.

How to Cook It, Step by Step

1. Prep your ingredients first. Stir-fries move fast. Mince garlic and ginger, slice the onion and pepper, and cut broccoli into small, uniform florets. Mix the cornstarch with water to make a slurry and set aside.
2. Stir together the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), chili flakes (if using), and chicken broth or water. Taste and adjust sweetness or saltiness to your preference.
3. Heat your pan. Place a large skillet or wok over medium-high heat and add the neutral oil. Give it a minute to get hot—you want it shimmering for a good sear.
4. Brown the ground chicken. Add the chicken and break it into small crumbles with a spatula. Cook 4–6 minutes until no longer pink and lightly browned in spots. Season with a pinch of salt and pepper if you like.
5. Add aromatics. Push the chicken to one side of the pan. Add the onion and bell pepper to the other side and sauté 1–2 minutes, then stir in the garlic and ginger. Cook just until fragrant, about 30 seconds. Don’t let the garlic scorch.
6. Steam-sauté the broccoli. Add the broccoli to the pan and toss everything together. Pour in a splash of water (2–3 tablespoons), cover the pan, and let it steam for 2–3 minutes until bright green and tender-crisp.
7. Combine with the sauce. Give your prepared sauce a quick stir and pour it into the pan. Bring to a simmer so the flavors meld with the chicken and vegetables.
8. Thicken to glossy perfection. Stir the cornstarch slurry and drizzle it into the simmering mixture, stirring constantly. In 30–60 seconds, the sauce will thicken and coat everything. If it gets too thick, add a splash of water or broth to loosen.
9. Finish with sesame oil and scallions. Turn off the heat. Stir in the toasted sesame oil and most of the scallions. Taste and adjust seasoning—more soy for salt, vinegar for brightness, or honey for sweetness.
10. Serve and garnish. Spoon over warm rice or noodles, sprinkle with sesame seeds and remaining scallions, and enjoy while hot.

When It’s Ready: Timing and Prep at a Glance

• Prep time: 15 minutes (chopping, mixing sauce, making slurry)
• Cook time: 12–15 minutes
• Total time: About 27–30 minutes
• Servings: 4 generous portions
• When it’s done: The broccoli is bright and crisp-tender, the chicken is fully cooked with some browned bits, and the sauce is thick enough to glaze the ingredients without pooling excessively.

Best enjoyed fresh while the broccoli keeps its snap, but leftovers reheat nicely for quick lunches.

Pro Tips for Stir-Fry Success

• Use high heat and move quickly. Stir-fries love heat. Getting the pan hot helps sear the chicken and keeps vegetables crisp.
• Cut broccoli small and uniform. Evenly sized florets cook at the same rate and pick up the sauce better.
• Don’t overcrowd the pan. If your skillet is small, cook the chicken first, remove it, and then cook the vegetables; combine when saucing.
• Adjust the sauce to taste. Too salty? Add a splash of water or a hint more honey. Too sweet? A dash more soy or vinegar balances it out.
• Finish with sesame oil, not earlier. Sesame oil is a finishing oil; adding it at the end preserves its aroma.
• Make it your own. Swap broccoli for broccolini, snap peas, or green beans. Add mushrooms for umami or carrots for sweetness.
• For extra protein add edamame or toss in a handful of cashews or peanuts at the end for crunch.
• Gluten-free option: Use tamari or coconut aminos and a gluten-free oyster sauce or fish sauce alternative.
• Meal prep friendly: Cools and stores well; portion with rice in containers for grab-and-go lunches.

Nutrition at a Glance

These values are estimates for one serving (out of four), using lean ground chicken, 4 cups broccoli, and the sauce quantities listed. Your numbers may vary based on exact products and portions.

Your Questions, Answered

Can I use frozen broccoli?

Yes. Don’t thaw it first; add straight from the freezer and cook over higher heat. You may need an extra minute or two to evaporate moisture and reach crisp-tender texture.

How do I make this gluten-free?

Use tamari (gluten-free soy sauce) or coconut aminos, and choose a gluten-free oyster sauce or substitute with fish sauce plus a touch of honey. Ensure your cornstarch is labeled gluten-free.

What can I serve this with besides rice?

It’s great over noodles (lo mein, rice noodles, or soba), cauliflower rice for lower carbs, or even spooned into lettuce cups for a fresh, crunchy option.

A Parting Note

Cooking at home doesn’t have to be complicated to be rewarding. This One Pan Ground Chicken and Broccoli Stir Fry proves that a handful of simple ingredients can become a comforting, colorful meal in minutes. Whether you’re feeding a busy family, prepping for the week, or just looking for something wholesome after a long day, this dish delivers. I hope it becomes one of those recipes you can cook almost from memory—easy, flexible, and genuinely satisfying. Here’s to more good food with less stress—and to sharing it with the people you love.