One Pan Ground Chicken and Broccoli Stir Fry - Quick & Easy!

A steaming skillet releases a warm, savory perfume of garlic, ginger, and toasted sesame; bright emerald florets of broccoli peek through a glossy, caramel-colored sauce, while tender crumbles of ground chicken glisten with flecks of scallion and chili. This one-pan stir fry feels like a weeknight hug—comforting, lively, and instantly satisfying to both the eyes and the appetite.

Why You’ll Love This One Pan Ground Chicken and Broccoli Stir Fry:

This dish marries speed with depth: ground chicken cooks quickly and soaks up the sauce, while broccoli adds a crisp, vegetal counterpoint. The sauce balances salty, sweet, tangy, and umami notes so every bite feels layered and complete. Texturally, tiny pockets of juicy chicken contrast with the snap of broccoli stems and the tender tops. It’s an ideal recipe for busy evenings, but it also dresses up easily for company—serve it over steamed rice, cauliflower rice, or noodles and you have an elegant, unfussy meal.

Beyond flavor, the recipe is flexible and forgiving: swap aromatics, dial the heat up or down, and adjust the sauce to your taste. It cooks in one pan, minimizing cleanup and keeping the experience relaxed. Most importantly, it invites connection—aroma fills the kitchen, and the sizzling skillet becomes the centerpiece of a simple, nourishing dinner shared with family or friends.

Ingredients for This One Pan Ground Chicken and Broccoli Stir Fry:

Step-by-Step Instructions for One Pan Ground Chicken and Broccoli Stir Fry:

1. Prepare everything before you begin: wash the broccoli and cut into bite-size florets, mince the garlic and ginger, slice the scallions separating whites from greens, and mix the sauce ingredients (soy sauce, oyster sauce, rice vinegar, brown sugar) in a small bowl. Mise en place keeps the cooking quick and stress-free.
2. Heat a large skillet or wok over medium-high heat until hot. Add the neutral oil and swirl to coat; the surface should shimmer but not smoke. This step is important for getting flavor from the chicken and a slight caramelization on the meat.
3. Add the ground chicken in an even layer. Let it sit undisturbed for 30–60 seconds to begin browning, then break it up with a wooden spoon into small crumbles. Cook until mostly browned and no longer pink, about 4–6 minutes, stirring occasionally so it cooks evenly.
4. Toward the end of the browning, push the chicken to the side and add the white parts of the scallions, garlic, and ginger to the hot pan. Sauté briefly—just 20–30 seconds—until fragrant. Be careful not to burn the garlic; it should turn golden, not brown.
5. Add the broccoli florets and toss to combine with the chicken and aromatics. Pour 1/4 cup of water (or chicken broth) into the pan, cover, and let steam for 2–3 minutes. This creates a tender-crisp texture while preserving the broccoli’s vibrant green color.
6. Uncover and stir in the prepared sauce. Bring the mixture to a gentle simmer so flavors meld. Taste and adjust seasoning with salt or a splash more soy sauce if needed.
7. Stir the cornstarch slurry to recombine, then pour it into the pan while stirring. The sauce will thicken within 30–60 seconds to a glossy finish that clings to the chicken and broccoli. If the sauce becomes too thick, add a tablespoon or two of water to reach your desired consistency.
8. Finish by stirring in the sesame oil and the green parts of the scallions. If using red pepper flakes or sliced chili, add them now for a bright hint of heat. Remove from heat and let the skillet rest a minute so the sauce settles.
9. Serve immediately over warm rice or noodles, spooning extra sauce over the top. Garnish with additional sliced scallion, toasted sesame seeds, or a small squeeze of lime if you like a citrus lift.
10. Enjoy with family or friends—this dish is at its best when shared hot from the pan, the aromas filling the table and conversation flowing as you plate and serve.

How Long to Cook:

Hands-on prep time: about 10–15 minutes depending on chopping speed. Active cooking time: roughly 10–12 minutes.

Skillet heat: medium-high for browning the chicken and stir-frying, with brief steaming under a lid to cook broccoli.

Internal doneness check: Ground chicken should reach an internal temperature of 165°F (74°C). Use an instant-read thermometer placed into a few of the larger crumbles to confirm. The broccoli should be vibrant green and fork-tender but still slightly crisp—aim for a total of 2–3 minutes of steaming after adding the florets.

Tips for Perfect Results:

• Don’t overcrowd the pan. If you add too much at once, the chicken will steam rather than brown. Use a large skillet or cook in batches if needed.
• Prep everything first. A stir fry moves quickly; have sauce, aromatics, and vegetables ready before you heat the pan.
• Watch the garlic and ginger. Add them toward the end of browning the meat to prevent burning and bitterness.
• Control broccoli texture. Steam briefly under a lid for a tender-crisp bite and to preserve the broccoli’s color and nutrients.
• Adjust sauce thickness last. Cornstarch thickens fast—add a bit of slurry at a time until the sauce is glossy and clingy.
• Finish with aromatics and oil. Sesame oil and scallion greens are best added off heat to preserve their bright flavors.

Options for Substitutions:

• Ground meat: Substitute ground turkey, pork, or a plant-based ground alternative for a different flavor and texture.
• Broccoli: Swap in broccolini, asparagus, snap peas, or a mix of bell peppers and mushrooms for variety.
• Soy sauce: Use tamari or coconut aminos for a gluten-free option; reduce additional salt accordingly.
• Oyster sauce: Replace with hoisin for a sweeter note or a mushroom-based stir-fry sauce for vegetarian dishes.
• Cornstarch: Use arrowroot powder in a 1:1 ratio, or make a slightly reduced sauce without thickener if you prefer a looser finish.
• Sweetener: Use honey, maple syrup, or a little granulated sugar—adjust to taste.
• Heat: Use fresh chilies, sambal oelek, or chili paste to vary the spice profile.

Watch Out for These Mistakes:

• Overcooking broccoli: It quickly turns dull and mushy. Aim for bright green and slightly crisp-tender texture.
• Burning garlic or ginger: Add aromatics after some browning, and remove from heat quickly if they begin to darken too much.
• Undercooking ground chicken: Always confirm an internal temp of 165°F (74°C) to ensure food safety.
• Too-thick or too-thin sauce: Add cornstarch gradually and a splash of water if the sauce tightens up; if too thin, simmer a bit longer to reduce.
• Overcrowding the pan: This causes steaming not browning—use a larger pan or cook in two batches for better texture and flavor.

Estimated Nutrition (per serving, makes 4 servings):

These are approximate values and will vary based on exact ingredient brands and portion sizes.

• Calories: ~280–320 kcal
• Protein: ~22–26 g
• Carbohydrates: ~12–18 g (includes sauce sugars and broccoli fiber)
• Fat: ~12–16 g (from chicken and oil)
• Fiber: ~3–4 g
• Sodium: ~600–900 mg (varies with soy sauce—use low-sodium to reduce)

Frequently Asked Questions:

Can I make this ahead and reheat it?

Yes—store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and refresh the vegetables. Avoid microwaving at high power for long periods to prevent the broccoli from becoming too soft.

How can I make this gluten-free?

Use tamari or coconut aminos in place of soy sauce and ensure the oyster sauce is gluten-free or substitute with a gluten-free mushroom or hoisin-style sauce. Arrowroot can replace cornstarch one-to-one for thickening.

What if I prefer a saucier stir fry?

Double the sauce ingredients listed and adjust the cornstarch slurry as needed to reach your preferred thickness. Add a little warm water if the sauce becomes too viscous when reheating.

Can I bulk this up with more vegetables or grain?

Absolutely. Add sliced bell peppers, carrots, snap peas, or mushrooms during the stir fry process—add denser vegetables earlier so they cook through. Serve over quinoa, brown rice, or noodles for a heartier meal.

Conclusion:

This One Pan Ground Chicken and Broccoli Stir Fry is more than a recipe; it’s a simple ritual that brings warmth to the table with minimal fuss. Its bright, savory aromas welcome you home, the glossy sauce dresses every bite with comfort, and the crisp broccoli keeps the dish lively and fresh. With a few mindful techniques—proper pan heat, quick steaming, and finishing aromatics—you’ll consistently achieve a meal that feels both nourishing and celebratory. Invite people in, set the pan at the center, and let the aromas and flavours do the rest—this is a dish that feeds appetite and connection alike.