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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to bite-sized chicken and crisp-tender bright-green florets. A quick chicken broccoli stir fry method that thickens in minutes and serves right over fluffy white rice.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • Salt and pepper to taste
  • 1 tbsp cornstarch For coating the chicken.
  • 2 tbsp vegetable oil Divided for cooking.
Vegetables and aromatics
  • 4 cup broccoli florets
  • 4 clove garlic, minced
  • 1 tsp fresh ginger, grated
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch For thickening the sauce.
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
For serving
  • Sesame seeds and green onions for serving
  • rice Serve over fluffy white rice.

Equipment

  • 1 cast iron skillet

Method
 

Coat and cook the chicken
  1. Toss the chicken with salt, pepper, and cornstarch until evenly coated, with every bite lightly dusted. Keep it moving so the coating adheres before cooking.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat and cook the chicken for 5-6 minutes until golden and cooked through, turning pieces for even browning.
  3. Remove the cooked chicken to a plate so it doesn’t overcook while you stir-fry the broccoli.
Stir-fry broccoli and build the sauce
  1. Add the remaining vegetable oil and stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp, tossing constantly for even cooking.
  2. Stir-fry the garlic and ginger for 30 seconds to release fragrance without browning.
  3. Pour in the whisked sauce and cook for 1-2 minutes, stirring, until thickened into a glossy glaze.
Combine and serve
  1. Return the chicken to the pan and toss to coat thoroughly in the thickened soy-garlic sauce.
  2. Serve over rice and top with sesame seeds and green onions so the sauce drapes over the broccoli and chicken.

Notes

For the best cling, keep the heat high and cook the broccoli just until it turns bright green and stays tender-crisp, then thicken the sauce briefly before re-tossing the chicken. Refrigerate leftovers in a sealed container up to 3 days; reheat until hot in a skillet with a splash of broth. Freezing is not recommended because the broccoli texture can soften. If you want a lower-sodium version, use reduced-sodium soy sauce and oyster sauce.