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 broccoli. Quick chicken dinner method: sear chicken, stir-fry broccoli to tender-crisp, then thicken the sauce and coat everything over fluffy white rice.
Print Recipe Pin Recipe
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
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 Salt and pepper to taste
  • 1 tbsp cornstarch for coating the chicken
  • 2 tbsp vegetable oil used in two portions
Vegetables and aromatics
  • 4 broccoli florets about 4 cups
  • 4 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
Serving
  • 1 sesame seeds for serving
  • 1 green onions for serving
  • 1 white rice to serve

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken with salt, pepper, and cornstarch until coated, using a light even layer so the pieces brown instead of steam.
Cook the chicken and broccoli
  1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat, then add the chicken and cook for 5-6 minutes until golden and cooked through; remove to a plate.
  2. Add the remaining vegetable oil and stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp.
  3. Stir-fry the garlic and ginger for 30 seconds, keeping them moving so they turn fragrant without browning too much.
Thicken the sauce and toss
  1. Pour in the whisked sauce and cook for 1-2 minutes until thickened and glossy, scraping the pan so the glaze forms.
  2. Return the chicken to the pan and toss to coat, letting the sauce cling to every piece.
Serve
  1. Serve the chicken and broccoli over white rice and top with sesame seeds and green onions for a bright finish.

Notes

For best texture, keep the broccoli tender-crisp by adding it after the chicken is removed and cooking only until bright green. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat with a splash of water or broth. Freezing is not recommended because the broccoli can soften. If you need a dairy-free option, keep the sauce as written (it’s already dairy-free) and serve over rice or noodles.