Go Back

30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to tender chicken bites and bright-green florets. Quick chicken broccoli stir fry method, finished until thickened and served over fluffy white rice for a weeknight-ready meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb boneless skinless chicken breasts
  • salt and pepper To taste.
  • 1 tbsp cornstarch For coating the chicken.
  • 2 tbsp vegetable oil
  • 4 cup broccoli florets
  • 4 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.25 cup soy sauce For the sauce.
  • 2 tbsp oyster sauce For the sauce.
  • 1 tbsp hoisin sauce For the sauce.
  • 1 tbsp brown sugar For the sauce.
  • 1 tbsp cornstarch For the sauce (thickening).
  • 0.5 cup chicken broth For the sauce.
  • 1 tsp sesame oil For the sauce.
  • sesame seeds For serving.
  • green onions For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Toss boneless skinless chicken breasts with salt and pepper and 1 tablespoon cornstarch until coated, with no dry spots visible.
  2. Set the coated chicken aside while you heat the pan.
Cook the chicken
  1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
  2. Cook the chicken for 5-6 minutes, turning as needed, until golden-brown and cooked through; remove to a plate.
Stir-fry the broccoli
  1. Add the remaining 1 tablespoon vegetable oil and stir-fry broccoli florets for 3-4 minutes until bright green and just tender-crisp.
  2. Add minced garlic and grated fresh ginger and stir-fry for 30 seconds until fragrant.
Glaze with sauce and serve
  1. Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, 1 tablespoon cornstarch, chicken broth, and sesame oil, then pour into the pan.
  2. Cook the sauce for 1-2 minutes until thickened and glossy.
  3. Return the cooked chicken to the pan and toss to coat so every piece looks glazed.
  4. Serve over rice with sesame seeds and green onions.

Notes

Pro tip: use high heat and don’t overcrowd the pan so the chicken browns instead of steams. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of broth or water. Freezing isn’t recommended because the broccoli texture can soften. For a gluten-free swap, use tamari instead of soy sauce.