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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 broccoli florets. Quick weeknight stir fry technique delivers thickened sauce in minutes—serve over fluffy rice for an easy, better-than-takeout chicken broccoli meal.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • salt and pepper to taste
  • 1 tbsp cornstarch for coating the chicken
broccoli
  • 2 lb broccoli florets about 4 cups florets
aromatics and oil
  • 2 tbsp vegetable oil plus an extra 1 tbsp for the chicken
  • 4 garlic minced
  • 1 tsp fresh ginger grated
for the 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
to serve
  • sesame seeds
  • green onions

Equipment

  • 1 cast iron skillet

Method
 

Coat and cook the chicken
  1. Toss the chicken pieces with salt, pepper, and cornstarch until evenly coated and looks dry-dusted. Set aside while you prepare the pan and broccoli.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Cook the chicken for 5-6 minutes, stirring occasionally, 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. Stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp, keeping it from turning dull.
  2. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Pour in the whisked sauce and cook 1-2 minutes, stirring, until thickened and glossy.
Glaze and serve
  1. Return the cooked chicken to the pan and toss until every piece is coated with the dark amber sauce. Continue tossing for 30-60 seconds so the glaze clings.
  2. Serve the chicken and broccoli over rice and finish with sesame seeds and green onions. Spoon any extra sauce from the pan over the top.

Notes

For the glossiest sauce, whisk the second tablespoon cornstarch into the sauce and simmer only until it thickens—so it coats rather than turns gummy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of broth or water. Freezing is not recommended because broccoli texture softens and sauce can break. If you want a lower-sodium option, use low-sodium soy sauce and skip added salt.