Easy Chicken & Broccoli Stir Fry by The Whole Cook vertical

Today I’m coming at ya with another fast and easy dinner. Those are the best, aren’t they? I’m up for anything that saves me time and requires that I wash less dishes. Dirty dishes may very well be the death of me.

My tombstone might read something like “Here lies Christina who is just grateful she won’t have to look at another sink of dishes again”.

Did I go too morbid on you? I do that. Back to the recipe.

Everything in this Easy Chicken & Broccoli Stir Fry cooks in one pan. That’s what I’m trying to say, friends. Less dishes.

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Tender chunks of chicken breasts, fresh broccoli, and carrots. You get a protein and two veggies so your dinner is complete! Of course you can always toss this over cauliflower rice, traditional rice, or sauteed spinach (I just did that for my lunch today) if you like.

I use Coconut Aminos and a combination of mild spices to bring out the natural sweetness of the veggies. It’s very simply seasoned so everyone in the whole family (including little ones) can enjoy it.

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The broccoli and carrots don’t take long to cook. I like to leave mine a little crunchy.

Since this entire recipe only takes 30 minutes you can whip this up for lunch or dinner. It’s especially perfect for evenings when you suddenly realize you don’t have a dinner plan. You know what I’m talking about, don’t you? Suddenly it’s 5:00 and you have no idea what everyone will be eating. This Easy Chicken & Broccoli Stir Fry is the answer.

It’s even dairy free, gluten free, soy free, and Whole30 compliant!

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Interested in another easy stir fry? I recommend my Garlic Crushed Red Pepper Chicken Stir Fry and my Beef & Broccoli!

Made this and love it? If you share your meal on Instagram be sure to tag me so I can check it out!

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Easy Chicken & Broccoli Stir Fry

This Easy Chicken & Broccoli Stir Fry is a light and very satisfying meal the whole family will love.



  • 1 tbsp olive oil, extra virgin
  • 1 1/2 lb chicken breasts, 3 to 4 chicken breasts, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp garlic, minced


  • 16 oz broccoli florets
  • 1 cup carrots, cut into circles
  • 1/4 cup coconut aminos
  • 1 tbsp sesame oil
  • 1/2 tsp salt


  • Heat 1 tablespoon oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with salt, ginger, onion powder, and pepper. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning. Remove chicken from pan and set aside when done. Leave any oil remaining in the skillet.
  • Add 1 additional tablespoon of oil along with broccoli and carrots. Season with salt. Sauté, stirring frequently, on medium-high heat for 3 to 4 minutes until veggies are a bit tender with some browning. Add minced garlic to skillet and sauté until golden, about 1 minute.
  • Add coconut aminos and sesame oil. Stir. Return chicken to the skillet. Reduce heat to medium and simmer for 3 to 4 or until everything is warmed. Broccoli and carrots should still have a little crunch. (If you prefer very soft veggies you can cover the skillet.)


Feel free to use boneless chicken thighs instead of breasts if that’s your preference.


Serving: 1chicken breast + 1/4 of veggies, Calories: 326kcal, Carbohydrates: 14g, Protein: 40g, Fat: 12g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 1178mg, Potassium: 1101mg, Fiber: 4g, Sugar: 3g, Vitamin A: 6104IU, Vitamin C: 105mg, Calcium: 76mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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