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Chicken Broccoli Mushrooms Stir Fry with white rice on the side served in a light gray bowl.

Chicken Broccoli Mushrooms Stir Fry

This chicken broccoli mushrooms stir fry is quick and easy! Boneless, skinless chicken thighs are cooked with mushrooms and broccoli in a delicious Asian inspired sauce.
Course Main Course
Cuisine Asian
Keyword chicken stir fry, easy chicken recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 289kcal


  • 1 lb. Chicken Thighs boneless, skinless
  • ¼ tsp. Salt or to taste
  • 2 tbsp. Canola Oil
  • ¼ cup Water
  • 1 tbsp. Corn Starch
  • ¼ cup Soy Sauce reduced sodium
  • 1 tbsp. Hoisin Sauce
  • 1 tbsp. Brown Sugar
  • 2 Large Garlic Cloves minced or grated
  • 1 tsp. Fresh Ginger minced or grated
  • 8 oz. White Button Mushrooms sliced
  • 12 oz. Broccoli Florets


Prepare the Chicken

  • Slice the chicken into bite sized strips or cubes, sprinkle with just a little bit of salt.

Prepare the Sauce

  • Add the water and cornstarch to a medium bowl; stir well using a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, and ginger to the bowl. Stir to combine well. Give the sauce a good stir right before adding it to the stir fry.
  • Slice the mushrooms but don’t slice them too thin.

Make the Stir Fry

  • Heat the oil in a large skillet or wok over high heat. When the oil is hot, but not smoking, add the chicken. Cook the chicken for 2-3 minutes until browned on all sides, stirring frequently.
  • Lower the heat to medium and add the mushrooms to the skillet. Cook the mushrooms for 5 minutes, until the liquid starts to evaporate, stir frequently.
  • Add the broccoli and the prepared sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low and cover. Cook for 10 minutes or until the broccoli is the desired tenderness and the chicken is cooked through. Stir occasionally.
  • Serve immediately over jasmine rice or noodles.


It’s best to prepare all of the components for this dish before you start cooking. Things move quickly with a stir fry, having all of the ingredients ready to go ensures nothing burns or overcooks. If you’re serving the stir fry over rice or noodles, start them first so they’re ready when needed.
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain salt. You can always add a little more at the end, if needed.


Calories: 289kcal | Carbohydrates: 18g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 844mg | Potassium: 755mg | Fiber: 3g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 77.6mg | Calcium: 59mg | Iron: 2.1mg