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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with glossy chicken breast strips and bright green broccoli florets, all coated in a savory garlic soy sauce. Stir-fried in a wok for fast, tender-crisp results, then served over fluffy white rice with sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb chicken breast, sliced thin
  • 4 cup broccoli florets
  • 2 tbsp vegetable oil, divided
  • 3 tbsp vegetable oil, divided
  • 5 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
For the sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 3 tablespoons water
  • 1 tbsp cornstarch mixed with 3 tablespoons water
  • 1 sesame seeds and cooked rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic soy sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, and sesame oil together until smooth, then set aside for quick use.
Stir-fry the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, then add the chicken in a single layer.
  2. Cook the chicken for 3–4 minutes, until golden, then remove and set aside.
Stir-fry the broccoli and aromatics
  1. Add the remaining vegetable oil, then cook the broccoli for 3–4 minutes over high heat until bright green and tender-crisp.
  2. Push the broccoli to the sides of the pan to make room in the center.
  3. Add garlic and ginger to the center and cook for 30 seconds, until fragrant.
  4. Add the chicken back into the pan and toss briefly to combine with the broccoli.
Coat and serve
  1. Pour the sauce over everything, then stir to distribute evenly.
  2. Add the cornstarch slurry and toss until the sauce thickens and coats everything, about 1 minute, with a glossy sheen.
  3. Serve immediately over rice and sprinkle sesame seeds on top.

Notes

For best texture, keep the chicken in a single layer and don’t overcrowd the pan so it browns instead of steams. Store leftovers in a sealed container in the fridge up to 3 days; reheat in a skillet over medium heat until hot. Freeze is not recommended because the broccoli texture can soften. For a gluten-free option, use tamari instead of soy sauce and keep oyster sauce labeled gluten-free if needed.