Chicken and Broccoli Recipe

Chicken and Broccoli Recipe brings tender chicken, crisp-tender broccoli, and a glossy garlic-ginger sauce that tastes like takeout with weeknight ease. It suits busy cooks, meal prep fans, and anyone who wants dinner in about 25 minutes. I cooked versions of this in a tiny apartment kitchen and felt like a stir-fry superhero.

Why Chicken and Broccoli Recipe Is Worth It

Chicken and Broccoli Recipe delivers big flavor with simple steps. The sauce uses pantry staples, the chicken stays juicy, and the broccoli keeps its bite.

You get flexible options too. Swap sauces, change proteins, or push the heat, and it still tastes great.

Ingredients You Need

• 1.25 pounds boneless skinless chicken breast or thighs, thinly sliced against the grain
• 4 cups broccoli florets, bite size (1 large head or a 12-ounce bag of pre-cut)
• 3 cloves garlic, minced, or 1 tablespoon jarred minced garlic
• 1 tablespoon fresh ginger, minced, or 1 teaspoon ginger paste
• 2 tablespoons neutral oil such as avocado or canola
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish
• 1/4 teaspoon red pepper flakes or 1 teaspoon chili garlic sauce, optional heat

Sauce and marinade

• 1 tablespoon soy sauce or tamari for the chicken
• 1 tablespoon cornstarch for the chicken
• 1/4 teaspoon baking soda for extra tenderness, optional
• 1/3 cup low sodium chicken broth (Better Than Bouillon works well)
• 3 tablespoons low sodium soy sauce or tamari (Kikkoman or San-J)
• 1 tablespoon oyster sauce (Lee Kum Kee; use Megachef or a labeled gluten-free option if needed)
• 1 to 2 tablespoons brown sugar or honey, to taste
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch for the sauce

Equipment

• Large skillet or wok, 12 inches
• Mixing bowls and a whisk
• Tongs or a spatula
• Cutting board and sharp knife
• Measuring cups and spoons

Quick Tips & substitutions

• Slice chicken thin so it cooks fast and stays tender.
• Toss chicken with soy sauce, cornstarch, and a pinch of baking soda for velvety bites.
• Cook the chicken in two batches to avoid steaming and to get color.
• Stir the sauce before pouring it in because cornstarch settles.
• Use frozen broccoli right from the bag; cook it a bit longer until crisp-tender.
• Make it gluten-free with tamari and a gluten-free oyster sauce, or use 2 teaspoons fish sauce plus a dash more brown sugar.
• Keep sodium in check by using low sodium soy sauce and broth.
• Swap chicken for tofu or seitan and use vegetable broth for a meatless version.
• No wok, no problem. A heavy skillet gives great results.

How to Make Chicken and Broccoli Recipe

Prep the chicken and broccoli (10 minutes)

• Thinly slice the chicken and place it in a bowl with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and baking soda if using. Toss to coat and let it sit while you prep the rest.
• Cut broccoli into bite-size florets. Mince garlic and ginger. Slice green onions.

Mix the sauce (2 minutes)

• In a small bowl, whisk broth, soy sauce, oyster sauce, brown sugar or honey, rice vinegar, sesame oil, and 2 teaspoons cornstarch until smooth.

Sear the chicken (6 to 7 minutes)

• Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
• Add half the chicken in a single layer. Sear 2 to 3 minutes per side until browned and cooked through. Transfer to a plate and repeat with the remaining chicken using another teaspoon of oil if needed.

Cook the broccoli and aromatics (3 to 4 minutes)

• Add the remaining oil. Toss in broccoli and a pinch of salt. Stir-fry 1 minute.
• Add 2 tablespoons water, cover for 1 to 2 minutes until bright green and crisp-tender. Uncover, add garlic and ginger, and cook 30 seconds until fragrant.

Combine and add sauce (2 minutes)

• Return chicken and any juices to the pan.
• Whisk the sauce again and pour it in. Add red pepper flakes or chili garlic sauce if you want heat.

Thicken and finish (1 to 2 minutes)

• Stir as the sauce simmers. It will thicken and turn glossy.
• Toss in green onions, sprinkle sesame seeds, and take it off the heat. This sauce makes broccoli vanish from plates faster than socks in a dryer.

Variations

• Honey garlic: Use 2 tablespoons honey and skip the brown sugar.
• Orange or lemon: Add 1 tablespoon zest and swap half the vinegar for citrus juice.
• Spicy: Add 1 to 2 teaspoons chili crisp or chili garlic sauce to the pan.
• Cashew chicken and broccoli: Stir in 1/2 cup roasted cashews at the end.
• Teriyaki style: Replace oyster sauce with 1 tablespoon mirin and add 1 extra tablespoon soy sauce.

Ways to Serve

• Steamed jasmine rice or brown rice
• Cauliflower rice for a lighter bowl
• Lo mein or rice noodles
• Quinoa or farro for a hearty base
• Lettuce cups with extra green onions and sesame seeds
• With a quick cucumber salad or miso soup on the side

Storage

Cool leftovers quickly, then pack them in airtight containers for up to 4 days in the fridge. Reheat on the stove over medium heat with a splash of water until hot. Use the microwave at 70 percent power in 60-second bursts, stirring between rounds. Freeze for up to 2 months, thaw overnight, and reheat gently; the broccoli will soften but still taste great.

Ally Sanders

Chicken and Broccoli Recipe

Chicken and Broccoli Recipe is a simple, flavorful stir-fry with tender chicken and crisp-tender broccoli in a savory garlic sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breast, thinly sliced
• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1/4 teaspoon black pepper
• 1 tablespoon sesame oil
• cooked rice, for serving

Instructions

 

1. In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, brown sugar, cornstarch, water, black pepper, and sesame oil (if using). Set aside.
2. Bring a pot of water to a boil. Blanch the broccoli florets for 1–2 minutes until bright green and crisp-tender. Drain and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook, stirring occasionally, until lightly browned and cooked through, about 5–7 minutes. Transfer chicken to a plate.
4. Add the remaining 1 tablespoon of oil to the skillet. Add garlic and ginger and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
5. Return the chicken and broccoli to the skillet. Pour in the prepared sauce, stirring to coat everything evenly.
6. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
7. Taste and adjust seasoning if needed, then serve hot over cooked rice if desired.

Notes

Nutrition Information
Approximate per serving (without rice): 280 calories; fat 11 g; saturated fat 2 g; carbohydrates 14 g; fiber 3 g; sugars 5 g; protein 32 g; sodium 780 mg. Values will vary based on exact ingredients, brands, and portion size.