This quick and easy chicken stir-fry with broccoli and snow peas is a dream come true for busy weeknights. It’s a fresh and flavour-packed Asian-style wok recipe, ready in just 20 minutes. Tender strips of chicken breast are cooked with crunchy broccolini and sweet snow peas, all coated in a delicious homemade hoisin-soy sauce. It’s an easy and wholesome chicken and vegetable stir-fry that’s perfect for the whole family, great for meal prep, and miles better than takeaway.
What You’ll Need for This Easy Chicken Wok Recipe
This simple chicken stir-fry calls for a handful of everyday ingredients—some fresh, some from the cupboard. Here’s what you’ll need:
- Chicken breast – Boneless, skinless, and sliced thin for fast cooking.
- Broccolini or broccoli – Adds crunch and colour. Cut into bite-sized pieces.
- Snow peas – Naturally sweet and best cooked until just tender.
- Garlic and ginger – Fresh aromatics that bring that bold, warming flavour.
- Green onions – Lightly sautéed and sprinkled over to finish.
- Hoisin sauce – Adds sweet-savoury depth to the sauce.
- Soy sauce, rice vinegar & sesame oil – Classic stir-fry flavours that round out the sauce.
- Chilli flakes (optional) – For just a hint of heat.
Substitution tips
No hoisin? Use oyster sauce or a mix of soy sauce and a touch of brown sugar. For a vegetarian version, try tofu or mushrooms in place of chicken and tamari instead of soy sauce to make it gluten-free.
Step-by-Step: How to Make a Chicken and Broccoli Stir-Fry
This chicken and broccoli stir-fry comes together in a flash. It’s best to prep all your ingredients before you start cooking.
- Whisk the sauce – Stir together hoisin, soy sauce, rice vinegar, and sesame oil. Set it aside.
- Sauté the aromatics – Garlic, ginger, and chilli flakes go into a hot wok for a fragrant base.
- Cook the veggies – Start with the broccolini and give it a quick steam with a splash of water.
- Add the chicken and peas – Toss in the chicken, followed by the snow peas after a couple of minutes.
- Bring it all together – Pour in the sauce, stir to coat, and finish with a sprinkle of spring onions.
Exact measurements are below in the printable recipe card.
The Key to Making the Best Stir-Fry at Home
The secret to a really good stir-fry? Speed and heat. Stir-frying is all about fast cooking on a high flame—meaning there’s no time to chop or measure mid-way. Have everything prepped and ready before you turn on the hob. This includes slicing your chicken, trimming the veggies, and mixing the sauce.
Serving tip: Start cooking your rice or noodles first, so everything’s hot and ready at the same time.
Why You’ll Love This Quick & Easy Chicken and Broccoli Wok Dish
- Super quick – From fridge to fork in 20 minutes.
- Healthy and fresh – Loaded with greens and lean protein.
- Perfect for busy nights – Minimal prep, maximum flavour.
- Versatile – Works with lots of different veggies and proteins.
- Tastes better than takeaway – And no greasy feeling afterwards.
If this quick chicken stir-fry has you hungry for more fast and flavourful dinners, here are some reader favourites you’ll definitely want to try next:
- This mushroom stir-fry is deeply savoury, satisfying, and perfect for a plant-based dinner.
- For something smoky and seasonal, try this smoked tofu stir-fry with asparagus—it’s bright, bold, and easy to customise.
- Craving beef instead? This beef stir-fry with broccoli is hearty, simple, and packed with umami.
- Or keep it light with a bowl of miso soba noodles, full of veg and soothing miso flavour.
- And don’t miss these hoisin mushroom udon noodles—comforting, quick, and simply delicious.
All of them are fast, full of flavour, and made for weeknights when time is short but you still want something really delicious.
Easy Chicken Stir Fry with Broccoli and Snow Peas
Quick chicken stir-fry with broccoli and snow peas is a light and healthy Asian wok dish, made in just 20 minutes with tender chicken, vibrant veggies, and a savoury hoisin-soy sauce—perfect for busy weeknights.
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Ingredients
For the stir-fry sauce:
- 2 tablespoons hoisin sauce
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 4 teaspoons soy sauce
- 1 tablespoon sesame oil
For the stir-fry:
- 2 tablespoons olive oil (or neutral oil of choice)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 200 g broccoli florets or broccolini, cut in half at a diagonal
- 2-3 tablespoons water
- 100 g snow peas
- 2 chicken breast halves, cut into thin strips (350 – 400 g)
- 6 green onions, white and light green parts only, thinly sliced (reserve darker green parts for garnish)
Method
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In a small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, and sesame oil. Set aside.
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Heat oil in a large nonstick skillet or wok over medium heat. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
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Add the broccolini and stir-fry for 1 minute. Add a splash of water and stir until it evaporates to help steam the broccolini.
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Add the chicken and cook for 2 minutes. Then add snow peas and continue cooking until the chicken is fully cooked.
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Pour in the sauce and toss everything together to coat well. Top with sliced green onions and serve hot over cooked rice or noodles. Enjoy!
Notes
- Feel free to double the sauce ingredients if you prefer a saucier chicken stir-fry.
- To make a vegetarian version of this chicken stir-fry, simply swap the chicken for firm tofu or tempeh. Cube and pan-fry the tofu until golden on all sides before adding it to the stir-fry. Adding mushrooms (such as shiitake, cremini, or oyster mushroom) is also a great way to boost umami flavour and texture.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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