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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with tender chicken bites and vibrant, crisp-tender florets in a glossy soy-garlic sauce. Quick chicken broccoli stir fry method coats every piece, ready for weeknight rice dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 1 Salt and pepper to taste Season chicken.
  • 1 tbsp cornstarch For coating chicken.
  • 2 tbsp vegetable oil Used for cooking chicken and stir-frying broccoli.
Broccoli Stir-Fry
  • 4 cup broccoli florets Bright-green florets, crisp-tender.
  • 4 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
Soy-Garlic Sauce
  • 0.25 cup soy sauce For sauce base.
  • 2 tbsp oyster sauce Adds savory depth.
  • 1 tbsp hoisin sauce For sweet-savory balance.
  • 1 tbsp brown sugar Helps sauce glaze.
  • 1 tbsp cornstarch Thickens the sauce.
  • 0.5 cup chicken broth Loosens and combines sauce.
  • 1 tsp sesame oil Stir in for aroma.
To Serve
  • 1 Sesame seeds Sprinkle on top.
  • 1 green onions Thinly sliced, for garnish.
  • 1 rice Serve over fluffy white rice.

Equipment

  • 1 Cast iron skillet
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Toss the boneless skinless chicken breasts with salt, pepper, and cornstarch until coated.
  2. Set aside the coated chicken while you prep the broccoli, garlic, and ginger.
Stir-fry chicken and broccoli
  1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat; cook the chicken for 5-6 minutes until golden and cooked through, then remove.
  2. Add the remaining vegetable oil and stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp.
  3. Add the minced garlic and grated fresh ginger and stir-fry for 30 seconds.
Glaze with sauce
  1. Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and chicken broth, then pour into the pan.
  2. Cook for 1-2 minutes until thickened and glossy, with a sauce that clings to the pan.
  3. Return the chicken to the pan and toss to coat until the pieces are evenly glazed.
Serve
  1. Serve the chicken and broccoli over rice, topped with sesame seeds and green onions.

Notes

For the glossiest chicken broccoli sauce, keep the heat high during the chicken and broccoli steps so the sauce tightens quickly when added. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium heat with a splash of chicken broth or water to loosen the glaze. Freezing is not recommended because broccoli texture can soften. Dietary swap: use gluten-free soy sauce and gluten-free hoisin to keep the sauce gluten-free.