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30-Minute Chicken and Broccoli

30 minute chicken and broccoli is a fast garlic soy chicken stir fry with glossy chicken breast strips and bright broccoli florets. Tossed in a savory sauce that thickens quickly, 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: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb chicken breast, sliced thin
  • 4 cup broccoli florets
  • 3 tbsp vegetable oil, divided
Aromatics
  • 5 clove garlic, 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
  • 3 tbsp water
Serving
  • 1 sesame seeds
  • 1 cooked rice

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.
Sear the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, then add chicken in a single layer and cook for 3–4 minutes until golden; remove and set aside.
Stir-fry the broccoli and reheat the aromatics
  1. Add the remaining vegetable oil, cook broccoli for 3–4 minutes until bright green and tender-crisp, then push it to the sides.
  2. Add minced garlic and grated ginger to the center and cook for 30 seconds, then stir to combine with the broccoli.
  3. Add the cooked chicken back to the skillet and toss briefly to warm through.
Thicken and coat
  1. Pour the sauce over everything and stir to coat the chicken and broccoli.
  2. Stir the cornstarch slurry into the pan and toss for about 1 minute until the sauce thickens and clings to everything.
Serve
  1. Serve immediately over cooked rice and top with sesame seeds.

Notes

For the best stir-fry texture, slice the chicken thin and keep the pan hot so the chicken browns quickly and the broccoli stays bright green. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through (add a splash of water if the sauce gets too thick). Freezing is not recommended because the broccoli can turn soft. For a gluten-free swap, use tamari in place of soy sauce.