Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Yield:
4 servings
Servings:
4
🌿 Chicken Broccoli Shallot Stir-Fry — A Quick, Healthy, and Flavorful Wok Recipe
Sometimes, recipe ideas just pop into your head — no planning, no Pinterest scrolling, just pure inspiration. That’s exactly how this Chicken Broccoli Shallot Stir-Fry came to life.
One evening, I looked into my fridge and saw a few fresh broccoli florets, some shallots, and thawed chicken breast waiting to be cooked. It wasn’t a planned meal; it was one of those spontaneous “let’s see what I can make with what I have” moments.
I remembered how perfectly shallots caramelize when they hit a hot wok, and how broccoli adds a satisfying crunch. A splash of soy sauce and a little ginger could turn these humble ingredients into something restaurant-worthy.
So I started experimenting — and this flavorful, balanced stir-fry was the delicious result.
🥘 Why You’ll Love This Chicken Broccoli Shallot Stir-Fry
This isn’t your typical chicken-and-broccoli stir-fry. The addition of chunky shallots transforms it into something special. They don’t just flavor the sauce — they become a vegetable in their own right. Each bite gives you that sweet, mild onion flavor with a soft, slightly crisp texture.
Here’s why this recipe deserves a spot in your dinner rotation:
✅ Quick to cook — Done in under 35 minutes.
✅ Nutritious — Packed with lean protein and fiber-rich veggies.
✅ Versatile — Great with rice, noodles, or even lettuce wraps.
✅ Restaurant-style flavor at home — Thanks to the optional marinade and well-balanced sauce.
🍗 Ingredients You’ll Need
Main Ingredients
1 lb (450g) boneless, skinless chicken breast, thinly sliced
10–15 shallots, peeled and cut into 2–3 large pieces each
2 cups broccoli florets
2 cloves garlic, ginger, minced and chili (optional)
2 tbsp vegetable oil (or sesame oil for deeper flavor)
Optional Chicken Marinade (Highly recommended for tenderness & flavor)
If you have 10–15 extra minutes, give your chicken this quick soak:
1 tbsp soy sauce
1 tsp cornstarch
½ tsp black pepper
1 tsp fresh ginger, grated
Toss the chicken slices with these ingredients and let them rest while you prep your veggies. The marinade helps the chicken stay moist and gives it that silky, restaurant-style texture when cooked.
For the Stir-Fry Sauce
3 tbsp soy sauce (low sodium recommended)
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional, for a hint of sweetness)
1 tbsp rice vinegar or lime juice
1 tbsp honey or brown sugar
¼ cup chicken broth or water
1 tsp cornstarch mixed with 1 tbsp water (for thickening)
½ tsp grated ginger
Optional Garnishes
Toasted sesame seeds
Chopped green onions
A drizzle of chili oil or sriracha
🔪 Step-by-Step Instructions
Step 1: Prepare and Marinate the Chicken
Slice your chicken thinly across the grain so it cooks quickly and evenly.
If using the marinade, combine soy sauce, cornstarch, ginger, and pepper in a bowl. Add the chicken and mix to coat. Let it rest for 10–15 minutes.
💡 Tip: The cornstarch creates a light coating that locks in moisture and helps the sauce cling later.
Step 2: Prep the Vegetables
While the chicken marinates, prepare your vegetables.
Cut 10–15 shallots into 2–3 large chunks each — not thin slices. This way, they cook into soft, sweet vegetable pieces that give body to the dish.
Cut the broccoli into bite-sized florets and mince your garlic, ginger and chilli.
If you like, blanch the broccoli for 1 minute in boiling water and then rinse under cold water to keep it bright green.
Step 3: Mix the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, ginger, and the cornstarch.
This sauce is the heart of the recipe — savory, slightly sweet, and glossy.
Step 4: Build the Aromatic Base
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
Add the minced garlic, ginger, and chili. Stir-fry for 30–40 seconds, just until fragrant — be careful not to burn them. This step builds the foundation of your flavor.
The scent at this stage is amazing — spicy, warm, and fresh.
Step 5: Add the Chicken
Add the sliced chicken directly into the wok with the aromatics. Sauté for 4–5 minutes, stirring often until the pieces turn white and lightly golden.
As it cooks, the chicken absorbs all the garlic-ginger-chili flavor.
If you’ve used a cornstarch marinade, you’ll notice the chicken turns silky and tender — just like restaurant stir-fry texture.
Step 6: Add the Broccoli
Toss in the broccoli florets next. Stir everything together for 2–3 minutes.
If the wok gets a bit dry, you can add a splash of water or broth to create steam — this helps the broccoli cook faster while staying crisp and bright green.
Step 7: Add the Shallots
Now add your 10–15 chunky shallots. Stir-fry for another 3 minutes.
The shallots will start to soften and caramelize slightly around the edges, blending beautifully with the chicken and broccoli while keeping a satisfying bite.
💡 Pro Tip: Don’t overcook the shallots — their natural sweetness adds depth to the dish.
Step 8: Add the Sauce
Pour in the sauce mixture.
Stir everything together and let it simmer for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables in a beautiful glossy glaze.
Taste and adjust seasoning if needed — more soy for salt, or honey for sweetness.
Step 9: Serve and Garnish
Serve immediately over jasmine rice or noodles. Sprinkle with sesame seeds, green onions, or a drizzle of chili oil if you like it spicy.
Every bite is a mix of tender chicken, crisp broccoli, and soft-sweet shallots coated in a savory, garlicky sauce with just the right chili heat.
🍴 Serving Suggestions
🍚 Classic pairing: Steamed jasmine or basmati rice.
🍜 Comfort food: Toss with noodles or udon.
🥗 Light option: Serve on its own or with cauliflower rice.
🌯 Fun twist: Wrap in lettuce leaves for a fresh, crunchy take.
🔄 Variations and Add-Ons
🔥 Add chili flakes or chili oil for heat.
🥬 Mix in extra vegetables like carrots, bell peppers, or snap peas.
🍋 Squeeze fresh lime juice before serving for brightness.
🍤 Try shrimp or tofu instead of chicken for variety.
🧠 Pro Tips for the Perfect Stir-Fry
Prep first. Stir-frying moves fast — have everything chopped and ready.
High heat = better flavor. Quick cooking keeps things crisp and caramelized.
Use a wide wok or skillet. You want enough space for the ingredients to sear, not steam.
Don’t rush the shallots. Let them soften and caramelize slightly; that’s where the flavor develops.
🌍 Health Benefits
This Chicken Broccoli Shallot Stir-Fry is not only delicious but also balanced and nourishing:
Chicken breast: Lean protein that helps build and repair muscle.
Broccoli: Packed with fiber, vitamin C, and antioxidants.
Shallots: Contain natural antioxidants and lend mild sweetness without extra sugar.
Ginger & garlic: Add immune-boosting and anti-inflammatory properties.
It’s wholesome, low in fat, and full of natural flavor — no heavy sauces needed.
📦 Storage and Meal Prep
You can refrigerate leftovers for up to 3 days in an airtight container.
To reheat, use a skillet over medium heat with a small splash of water to loosen the sauce. It’ll taste just as fresh!
This stir-fry also works great for meal prep — divide it into containers with rice for quick, satisfying weekday lunches.
💬 Final Thoughts
This recipe started as an unplanned kitchen experiment — and it turned into one of my favorite quick dinners.
Using 10–15 shallots cut into big chunks gives this dish a beautiful texture and natural sweetness. They’re soft, caramelized, and flavorful — a perfect match for tender chicken and crisp broccoli.
With a simple marinade and a quick homemade sauce, it’s proof that healthy cooking doesn’t have to be complicated. Sometimes, the best meals come from just following your instincts and using what’s on hand.
So next time you’ve got a handful of shallots sitting around — make this stir-fry. It might just become your new go-to.
Find my other recipes like this Chicken Broccoli Shallot Stir-Fry — A Quick, Healthy, and Flavorful Wok Recipe on my blog here!
