Go Back

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 florets. Quick chicken broccoli stir fry technique with a thickened sauce for every piece to stay glazed over fluffy rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cup broccoli florets
  • 4 clove garlic, minced
  • 1 tsp fresh ginger, grated
For the sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
To serve
  • Sesame seeds and green onions for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Toss the boneless skinless chicken breasts with salt, pepper, and 1 tablespoon cornstarch until every bite is lightly coated and looks dry-powdered.
  2. Heat the vegetable oil in a large wok or skillet over high heat until shimmering, then add the chicken in an even layer.
  3. Cook the chicken for 5-6 minutes, turning as needed, until golden and cooked through, then remove to a plate.
Stir-fry the broccoli
  1. Add the remaining vegetable oil to the pan and stir-fry the broccoli florets for 3-4 minutes until bright green and just tender-crisp.
  2. Add the minced garlic and grated ginger and stir-fry for 30 seconds, until fragrant and lightly sizzling.
Glaze with sauce
  1. Whisk the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, chicken broth, and sesame oil together, then pour into the pan.
  2. Cook for 1-2 minutes at a gentle boil, stirring, until the sauce turns glossy and thick enough to coat the back of a spoon.
  3. Return the cooked chicken to the pan and toss until glazed and hot throughout, with a dark amber sheen on the chicken and broccoli.
Serve
  1. Serve the chicken and broccoli over rice and top with sesame seeds and green onions for a bright finish.

Notes

Pro tip: keep the broccoli bright green by stopping the stir-fry as soon as it turns vibrant and tender-crisp—carryover heat happens when you toss it with the hot sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of chicken broth until hot. Freezing is not recommended for best texture. For a gluten-free swap, use gluten-free soy sauce (and verify oyster/hoisin labels) to keep the same thick, glossy sauce.