One of my favorite Chinese-style dishes is beef and broccoli. But for weeknight dinners, I like to swap out the red meat, and make this naturally dairy-free chicken and broccoli stir fry. I dust the chicken with seasonings and starch for a tender bite that’s equally satisfying yet relatively light. It’s loved by all of the adults and kids in my family!
Dairy-Free Chicken and Broccoli Stir Fry for Easy Meals
I’ve been making this chicken and broccoli stir fry for decades. To say it’s a time-tested recipe is an understatement. Even so, I’ve included several options and variations in the FAQs below and after the recipe!
Naturally Dairy Free – Unlike Some!
This wonderful chicken and broccoli stir fry is naturally dairy free, as it should be. None of the ingredients in this popular dish should contain dairy. But don’t take stir fries for granted. These days many broths and non-creamy Asian sauces actually contain milk. Be sure to double check when shopping, and use caution at restaurants. Many chains do make stir fries that contain hidden milk! That’s why I like to enjoy this recipe at home.
Why This Will Be Your Weeknight Stir Fry
- Quick & Easy: Ready in just 25 minutes, it’s faster and healthier than takeout!
- Better Than Takeout: It’s faster, healthier, and fresher than you can get from a delivery box.
- Allergy Safe: You control the ingredients in your own kitchen.
- Tender Chicken: The simple technique of “velveting” with starch creates a melt-in-your-mouth texture that’s restaurant-quality.
- Balanced Sauce: It’s delicious, savory, and just thick enough to coat every bite without drowning your meal.
- Versatile: Swap the veggies or protein to use up what you have on hand. (See my variations below!)
Ingredient FAQs
- Chicken: Can I substitute a different protein? Pork works very well in this recipe, or you can cube 1 package of extra-firm tofu. Beef would also be delicious, but I make this Dairy-Free Beef & Broccoli Recipe instead. The sauce in that recipe is a little richer, which pairs better with the beef.
- Cornstarch: Do you have a corn-free option? Yes, arrowroot starch is a good option for both the chicken coating and the sauce. I think tapioca starch would also work.
- Sherry: What can I substitute for the sherry? Sherry helps to balance the overall flavor. But Shaoxing wine, dry vermouth, dry white wine, or sake will work in a pinch. The recipe uses a very small amount of sherry, and much of the alcohol does burn off. But if you need alcohol-free, I would increase the broth to 3 tablespoons, and add 1 teaspoon of rice vinegar or apple cider vinegar.
- Chicken Broth: What type should I use? You can use regular or low-sodium chicken broth. Just make sure it is dairy-free chicken broth. Yes, several broth brands contain a small amount of milk.
- Sugar: What other sweeteners work well? Brown sugar, coconut sugar, maple syrup, and honey are all tasty options in this recipe.
- Sugar: Can I use a sugar-free sweetener? I wouldn’t advise it. The sugars do help with both taste and texture. If absolutely needed, I would omit the sugar rather than substitute sugar-free sweetener.
- Crushed Red Pepper: Is this chicken and broccoli stir fry spicy? No, it isn’t a spicy dish. The small amount of red pepper used adds a flavor boost, but not much heat. If you are timid with spice, just use 1/8 teaspoon, or you can omit the crushed red pepper altogether.
Special Diet Notes: Chicken and Broccoli Stir Fry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and optionally peanut-free. Just be sure to choose the sauces, broth, and oil that suit your dietary needs.
For soy-free chicken and broccoli stir fry, you can substitute coconut aminos for the soy sauce. It’s sweeter and less salty than soy sauce, so you might want to lower the sugar and add salt to taste. Many oyster sauces are soy-free, including gluten-free varieties.
Dairy-Free Chicken and Broccoli Stir Fry
This recipe makes a modest amount of sauce that is slightly thick. If you like the flavor and want more for your rice to soak up, feel free to double the sauce, or simply thin it with another tablespoon or two of chicken broth.
Ingredients
Method
- Slice the chicken breasts across the grain into thin strips, about 1/8- to 1/4-inch thick.
- Place the chicken in a medium bowl. Add 1 1/2 tablespoons starch, sherry, salt, and pepper. Stir until no dry spots remain.
- Steam the broccoli florets until they turn bright green and are slightly tender, but still crisp, about 3 minutes.
- In a small bowl, whisk together the soy sauce or tamari, oyster sauce, chicken broth, sugar, crushed red pepper, ginger, and remaining 1/2 tablespoon starch.
- In a wok or large skillet, heat the oil over medium-high to high heat. Add the chicken and stir-fry until it is white, about 3 to 5 minutes. If it threatens to stick, add a little chicken broth or water as you stir to keep things moving. Add the garlic, broccoli, and sauce. Stir-fry until the broccoli is tender and heated through, about 2 to 3 minutes.
- Serve the stir fry with rice.
Nutrition
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Let us know how it was!More Vegetable Options
- Asparagus: Break the woody ends off 1 bunch of asparagus and discard them. Chop the spears into 1-inch pieces and use in place of the broccoli.
- Bell Peppers: Stem and seed 1 to 2 bell peppers, and cut them into 1-inch pieces. Use the bell peppers in place of the broccoli. If you want to add them with the broccoli, I would double the sauce.
- Mushrooms: Slice or quarter 8 ounces of button or cremini mushrooms. Add the mushrooms with the broccoli. Mushrooms add moisture, so they can be used in addition to the broccoli (or asparagus).
- Onion: Peel and chop 1/2 yellow onion into 1-inch pieces. Before cooking the chicken, add a little oil (1 to 2 teaspoons) to your pan, and sauté the onion over medium heat until just translucent and tender, about 3 minutes. Remove it, cook the chicken, and then add it back with the broccoli.
- Water Chestnuts: For delicious crunch, add 1 drained can of water chestnuts with the broccoli.
- Ginger: I use powdered ginger because my family doesn’t like the sharpness of fresh ginger. But you can use 1 teaspoon grated fresh ginger instead.
Pro-Tips for a Perfect Stir-Fry
- Prep Everything First: Stir fries cook quickly, so you want all prepared ingredients within arm’s reach before you turn on the heat.
- Don’t Crowd the Pan: Cook the chicken in a single layer to ensure a good sear and to avoid steaming the meat. If your skillet is small, cook the chicken in two batches.
- High Heat: A hot wok or skillet is key to a good stir fry. But it’s okay to cook over medium-high heat, as long as the oil is starting to shimmer before you add the meat to the pan.
- Keep it Crisp: You want the broccoli just lightly tender before adding it.
- Slice Across the Grain: Look for the lines running down the chicken breast, and slice perpendicular to them. This shortens the fibers, guaranteeing a much more tender bite.
Storage & Meal Prep Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Ideally, I would reheat this stir fry in a skillet over medium heat with a splash of water to keep it from drying out. You can microwave it, but some texture will be sacrificed.
- Freezing: Cool the stir fry completely, and then store it in an airtight container in your freezer. Thaw it overnight in the refrigerator before reheating. The broccoli will be softer from the freezing and reheating.
- Meal Prep: You can slice the chicken, mix the sauce, and chop and steam the broccoli a day in advance. Store them in separate airtight containers in the fridge and you’re ready for a 10 minute meal!
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