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. Stir-fried at high heat, then glazed until thick and glossy for a weeknight stir fry over fluffy white rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
  • 1 Salt and pepper to taste
Cornstarch
  • 2 tbsp cornstarch
Vegetable oil
  • 2 tbsp vegetable oil
Broccoli
  • 4 cup broccoli florets
Aromatics
  • 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
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
For serving
  • 1 Sesame seeds and green onions for serving

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken with salt, pepper, and cornstarch until every piece looks evenly coated.
Stir-fry chicken and broccoli
  1. Heat 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.
  2. Add the remaining vegetable oil, then 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 until fragrant.
Glaze and serve
  1. Pour in the whisked sauce and cook for 1-2 minutes, stirring, until thickened and glossy.
  2. Return the chicken to the pan and toss to coat so the sauce clings to every piece.
  3. Serve over rice and top with sesame seeds and green onions for a fresh, bright finish.

Notes

For the best glossy glaze, whisk the sauce until the cornstarch fully dissolves before adding it to the pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because broccoli can soften too much after thawing. For a lower-sodium option, use low-sodium soy sauce and replace oyster sauce with a reduced-sodium alternative if available.