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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to tender chicken bites and bright-green florets. This easy chicken broccoli stir fry comes together fast in one skillet for a takeout-style weeknight dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli stir fry base
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • salt and pepper to taste Season the chicken.
  • 1 tbsp cornstarch Toss with chicken to coat.
  • 2 tbsp vegetable oil Used for cooking chicken and stir-frying broccoli.
  • 4 cup broccoli florets Keep florets roughly bite-size.
  • 4 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
Soy-garlic sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch Whisk into the sauce to thicken.
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
  • 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, pepper, and cornstarch until every piece looks lightly coated.
  2. Heat the 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. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Thicken the glossy sauce and coat
  1. Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and chicken broth, pour into the pan, and cook for 1-2 minutes until thickened and glossy.
  2. Return the cooked chicken to the skillet and toss to coat so the sauce clings to the chicken and broccoli.
Serve
  1. Serve over rice with sesame seeds and green onions so the dark amber sauce glistens on top.

Notes

For a cleaner glaze, make sure the sauce is fully whisked before adding it to the hot pan, and keep the heat high so it thickens quickly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of water or broth. Freeze yes, up to 2 months, though broccoli may soften slightly. For a gluten-free swap, use gluten-free soy sauce and confirm the oyster/hoisin labels are gluten-free.