Go Back

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 broccoli. Quick weeknight stir fry method delivers a thickened glaze in just a few minutes, served 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.5 Salt and pepper to taste
  • 1 tbsp cornstarch for tossing chicken
  • 2 tbsp vegetable oil for cooking
Vegetables & aromatics
  • 4 cups broccoli florets
  • 4 cloves 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 to thicken sauce
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
To serve
  • 0.25 sesame seeds
  • 0.25 green onions

Equipment

  • 1 cast iron skillet

Method
 

Coat and sear the chicken
  1. Toss the bite-sized chicken with salt, pepper, and cornstarch until coated, with no dry spots visible. The coating should look slightly dusty and stick to the surface.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, then add the chicken in an even layer. Cook for 5-6 minutes until golden and cooked through, then remove to a plate.
Stir-fry the broccoli
  1. Add the remaining vegetable oil to the pan over high heat, then stir-fry the broccoli for 3-4 minutes. Keep it bright green and cook until just tender-crisp.
  2. Add the minced garlic and grated ginger and stir-fry for 30 seconds. Cook just until fragrant, without browning.
Glaze with soy-garlic sauce
  1. Pour in the whisked sauce mixture and cook for 1-2 minutes, stirring occasionally. The sauce should thicken and look glossy, clinging to broccoli and aromatics.
  2. Return the chicken to the pan and toss to coat in the thickened sauce. Every piece should be evenly glazed in dark amber sauce.
Serve
  1. Serve the chicken and broccoli over rice and top with sesame seeds and green onions. Finish with a fresh green scatter for contrast against the glossy glaze.

Notes

For the best coating and glaze, make sure the sauce cornstarch is whisked smooth before adding to the hot pan, and keep the heat high so the broccoli stays bright green. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth or water to loosen the sauce. Freezing isn’t recommended because broccoli texture can soften. For a lower-sodium option, use reduced-sodium soy sauce and reduced-sodium broth while keeping the rest the same.