Chicken And Broccoli Recipe brings tender, juicy chicken, crisp-tender broccoli, and a glossy garlic-ginger sauce that tastes savory with a hint of sweet. It fits busy cooks and takeout fans alike, and you can finish it in about 25 minutes. I first cooked it between a soccer pickup and letting the dog out, and it still tasted like a weeknight win.
Why Choose This Chicken And Broccoli Recipe
This Chicken And Broccoli Recipe nails that takeout-style flavor with simple pantry staples and zero fussy techniques. You get velvety chicken, bright green broccoli, and a sauce that clings to every bite. I build flavor with fresh garlic and ginger, then balance it with soy, oyster sauce, and a touch of sweetness.
You control the salt with low-sodium soy sauce and broth. You also skip mystery thickeners and use a quick cornstarch slurry that works every time. One pan, minimal dishes, maximum payoff.
Tastes like your favorite takeout spot but fresher and faster, and the sauce actually coats every bite. ★★★★★
Ingredients You Need
- Chicken: 1 to 1.25 pounds boneless skinless chicken breast or thighs, thinly sliced against the grain. Thighs stay extra juicy.
- Broccoli: 4 packed cups small florets. Use pre-cut florets to save time.
- Neutral oil: 2 tablespoons avocado, canola, or peanut oil. Avoid olive oil for high-heat stir-fry.
- Aromatics: 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated. Jarred garlic and ginger work in a pinch.
- Low-sodium soy sauce: 1/3 cup. I like Kikkoman or Yamasa; use tamari for gluten-free.
- Chicken broth: 1/3 cup, low sodium.
- Oyster sauce: 1 tablespoon. Lee Kum Kee delivers classic flavor; use hoisin for a sweeter twist if you prefer.
- Brown sugar or honey: 1 tablespoon, to balance.
- Rice vinegar: 1 tablespoon, for brightness. Apple cider vinegar steps in fine.
- Toasted sesame oil: 1 teaspoon, for aroma.
- Cornstarch: 2 teaspoons for the sauce, plus 1 teaspoon for tossing with the chicken.
- Optional heat: 1/4 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce.
- Optional splash: 1 tablespoon Shaoxing wine or dry sherry, if you keep it on hand.
- Garnish: 2 scallions, thinly sliced; sesame seeds.
Pantry shortcuts and swaps:
- Use pre-cut broccoli, microwave rice, and jarred aromatics when time runs tight.
- Swap coconut aminos for soy if you want lower sodium and gentle sweetness.
- Use arrowroot in place of cornstarch, but simmer gently to avoid a slimy texture.
Equipment:
- Large skillet or wok, 12 inches or wider
- Chef’s knife and cutting board
- Small bowl and whisk
- Tongs or a spatula
- Measuring cups and spoons
How to Make Chicken And Broccoli Recipe
Prep and slice: 5 minutes
- Pat the chicken dry, then slice it thinly. Toss it with 1 teaspoon cornstarch and 1 teaspoon soy sauce to coat lightly.
- Cut broccoli into small, even florets so they cook quickly.
Stir together the sauce: 2 minutes
- In a small bowl, whisk soy sauce, broth, oyster sauce, brown sugar, rice vinegar, sesame oil, and 2 teaspoons cornstarch.
- Add red pepper flakes if you like heat.
Sear the chicken: 6 to 8 minutes
- Heat 1 tablespoon oil in a hot skillet over medium-high until it shimmers.
- Spread chicken in a single layer. Sear without moving for 2 minutes, then stir and cook until the edges brown and the center turns opaque.
- Transfer chicken to a plate. Keep the pan on the heat.
Steam-sauté the broccoli: 3 to 4 minutes
- Add 1 tablespoon oil to the pan along with broccoli. Stir for 1 minute.
- Splash in 2 tablespoons water, cover, and steam until the stems turn crisp-tender and bright green.
- Uncover, push broccoli to the edges, then add garlic and ginger to the center. Stir until fragrant, about 30 seconds.
Bring it together and thicken: 2 to 3 minutes
- Return chicken and any juices to the pan.
- Whisk the sauce again and pour it in. Stir constantly until the sauce turns glossy and thick and coats everything.
- Taste and adjust with a splash of vinegar or a pinch of sugar if you want more brightness or balance.
- Finish with scallions and sesame seeds.
Tips & Common Mistakes
- Heat the pan until oil shimmers, then add chicken. A hot pan builds sear and flavor.
- Slice chicken thin and even so it cooks fast and stays tender.
- Do not crowd the pan. Cook in two rounds if your skillet runs small.
- Keep broccoli in small florets. Big chunks stay tough while the sauce thickens.
- Whisk the sauce right before you pour it in. Cornstarch settles fast.
- Use low-sodium soy and broth. You control seasoning and avoid a salty sauce.
- Add aromatics after broccoli softens slightly. Garlic burns fast over high heat.
- If the sauce turns too thick, splash in broth and stir. If it looks thin, simmer another minute.
- Cut sweetness with a squeeze of lemon or a splash of rice vinegar, not more salt.
- Serve right away so broccoli keeps its crunch.
Variations I've Tried
- Spicy sesame: Add 1 tablespoon chili-garlic sauce and a drizzle of chili crisp at the end.
- Orange twist: Stir 1 teaspoon orange zest and 2 tablespoons orange juice into the sauce.
- Cashew chicken and broccoli: Toast 1/2 cup cashews in the dry skillet for 2 minutes and add them at the end.
- Beef and broccoli: Swap thinly sliced flank steak and sear in two quick rounds.
- Tofu version: Use extra-firm tofu, press it dry, toss in cornstarch, and pan-fry until golden before the sauce.
- Low-carb: Serve over cauliflower rice and use half the sweetener or a monk fruit blend.
- Gluten-free: Use tamari and confirm your oyster or hoisin sauce lists no wheat.
How to Serve
Spoon the chicken and broccoli over hot jasmine rice or brown rice so the grains soak up that glossy sauce. Toss it with lo mein or stir-fry noodles if you want extra slurp factor. Add a drizzle of chili oil or a sprinkle of sesame seeds for a little crunch and heat. I like chilled green tea or a crisp pilsner on the side.
Make-Ahead and Storage
- Prep ahead: Slice chicken and broccoli up to 24 hours ahead and whisk the sauce up to 3 days ahead. Store them separately in airtight containers.
- Refrigerate: Pack leftovers in a shallow container and chill for up to 4 days.
- Freeze: Cool completely, then freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth until hot and glossy. Microwave in short bursts, stirring once, so the chicken stays tender.
Chicken And Broccoli Recipe
Chicken And Broccoli Recipe brings tender, juicy chicken, crisp-tender broccoli, and a glossy garlic-ginger sauce with savory-sweet takeout-style flavor in about 25 minutes.
Ingredients
Instructions
- Pat the chicken dry, then slice it thinly against the grain. Toss with 1 teaspoon cornstarch and 1 teaspoon of the soy sauce to coat lightly.
- Cut the broccoli into small, even florets so they cook quickly and evenly.
- In a small bowl, whisk together the remaining soy sauce, chicken broth, oyster sauce, brown sugar or honey, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch. Add red pepper flakes or chili-garlic sauce if you like heat, and Shaoxing wine or dry sherry if using. Set aside.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until it shimmers. Spread the chicken in a single layer and sear without moving for about 2 minutes. Stir and cook until the edges brown and the centers are opaque. Transfer the chicken to a plate and keep the pan on the heat.
- Add the remaining 1 tablespoon oil and the broccoli to the pan. Stir for 1 minute, then add 2 tablespoons water, cover, and steam-sauté until the stems are crisp-tender and bright green, 3 to 4 minutes.
- Uncover the pan and push the broccoli to the edges. Add the garlic and ginger to the center and stir just until fragrant, about 30 seconds.
- Return the chicken and any collected juices to the pan. Whisk the sauce again to re-disperse the cornstarch, then pour it into the skillet. Stir constantly until the sauce thickens, turns glossy, and coats the chicken and broccoli, 2 to 3 minutes. Taste and adjust with a splash of vinegar or a pinch of sugar if you want more brightness or balance.
- Remove from heat and finish with sliced scallions and a sprinkle of sesame seeds. Serve right away so the broccoli keeps its crisp-tender texture.
Notes
Nutrition Information
Approximate per serving (4 servings): 260–300 calories; fat 12 g; saturated fat 2 g; carbohydrates 16 g; fiber 3 g; sugars 7 g; protein 25–28 g; sodium 780 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.
Approximate per serving (4 servings): 260–300 calories; fat 12 g; saturated fat 2 g; carbohydrates 16 g; fiber 3 g; sugars 7 g; protein 25–28 g; sodium 780 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.