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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to golden chicken bites and bright-green broccoli florets. Quick weeknight stir fry method, thickened in-pan, served over fluffy white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • Salt and pepper To taste; season chicken.
  • 1 tbsp cornstarch For coating the chicken and for the sauce thickening.
  • 2 tbsp vegetable oil Used for searing the chicken and stir-frying the broccoli.
  • 4 cup broccoli florets Florets for tender-crisp texture.
  • 4 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.25 cup soy sauce For the sauce base.
  • 2 tbsp oyster sauce Adds savory depth to the sauce.
  • 1 tbsp hoisin sauce For subtle sweetness and color.
  • 1 tbsp brown sugar Balances the saltiness.
  • 1 tbsp chicken broth Helps thin and build the sauce.
  • 1 tsp sesame oil Added for aroma.
  • Sesame seeds For serving.
  • green onions For serving.

Equipment

  • 1 cast iron skillet

Method
 

Coat and cook the chicken
  1. Toss the chicken with salt and pepper and cornstarch until evenly coated with a light dusting.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat, then cook the chicken for 5-6 minutes until golden and cooked through; remove to a plate.
Stir-fry the broccoli
  1. Add the remaining vegetable oil and stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp.
  2. Stir-fry the garlic and fresh ginger for 30 seconds to soften and become fragrant.
Thicken the sauce and glaze
  1. Pour in the whisked sauce and cook 1-2 minutes, stirring, until thickened into a glossy coating.
  2. Return the chicken to the pan and toss to coat everything in the dark amber sauce.
Serve
  1. Serve over rice topped with sesame seeds and green onions so the glaze clings to the chicken and broccoli.

Notes

Pro tip: keep the pan hot during the chicken sear and broccoli stir-fry so the chicken turns golden and the broccoli stays bright-green and tender-crisp. Store leftovers in the refrigerator up to 3 days; reheat in a skillet with a splash of chicken broth to loosen the sauce. Freezing isn’t recommended because broccoli texture softens. For a gluten-free swap, use tamari instead of soy sauce and keep oyster/hoisin sauces gluten-free if needed.