Chicken and Broccoli Recipe tastes savory, garlicky, and a little sweet, with juicy chicken and crisp-tender broccoli in a glossy soy-garlic sauce. It suits busy home cooks who want takeout flavor in about 25 minutes from start to finish. I make it when my kid texts that they’re two hunger levels past normal and we both need food fast.
Why Chicken and Broccoli Recipe Is Worth It
Chicken and Broccoli Recipe packs reliable flavor, speed, and flexibility. You sear tender chicken, toss in bright broccoli, then coat everything in a balanced sauce that sticks to every bite. It works for weeknights, meal prep, and anyone chasing a lighter takeout copycat without mystery ingredients.
Ingredients You Need
- Chicken
- 1.25 pounds boneless skinless chicken breast or thighs, thinly sliced across the grain
- 1 teaspoon cornstarch + 1 teaspoon soy sauce + 1 teaspoon neutral oil + tiny pinch baking soda for quick velveting (baking soda keeps the meat tender; skip it if you prefer)
- Vegetables and aromatics
- 4 packed cups broccoli florets, bite-size (fresh or thawed frozen)
- 3 garlic cloves, minced (jarred works on busy nights)
- 1 tablespoon fresh ginger, minced (or 1 teaspoon paste)
- 3 scallions, sliced, white and green parts divided
- Sauce
- 1/3 cup low sodium soy sauce or tamari
- 1/2 cup chicken broth or water with 1/2 teaspoon Better Than Bouillon
- 2 tablespoons oyster sauce for depth (Lee Kum Kee has a solid pantry staple; use vegetarian oyster sauce if needed)
- 1.5 tablespoons brown sugar or 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1/4 teaspoon white pepper or black pepper
- Red pepper flakes to taste, optional
- Oil and extras
- 2 to 3 tablespoons neutral oil for high-heat cooking
- Sesame seeds for garnish, optional
- Cooked rice or noodles for serving, optional
Equipment
- Large skillet or wok, 12-inch
- Mixing bowl and small bowl
- Whisk or fork, tongs or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
Quick Tips & substitutions
- Slice chicken thin so it cooks fast and stays juicy.
- Pat broccoli dry so it sautés instead of steaming.
- Use frozen broccoli in a pinch: thaw, pat dry, and cook 1 minute less.
- Swap soy sauce with tamari for gluten-free or coconut aminos for soy-free.
- Skip oyster sauce if you must and add 1 extra teaspoon soy plus 1/2 teaspoon fish sauce for umami.
- Prefer thighs over breasts for extra tenderness and a little insurance against overcooking.
- Keep the pan hot and avoid crowding; cook chicken in two batches for better browning.
- If the sauce looks thin, simmer another 30 to 60 seconds; if too thick, splash in broth or water.
- Want it sweeter like takeout? Add another 1 teaspoon brown sugar.
- Sensitive to heat? Leave out chili flakes and finish with a drizzle of honey.
How to Make Chicken and Broccoli Recipe
Prep and marinate the chicken 5 minutes
- Toss sliced chicken with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon oil, and a tiny pinch of baking soda. Set aside while you prep the broccoli and aromatics.
Whisk the sauce 2 minutes
- In a small bowl, whisk soy sauce, broth, oyster sauce, brown sugar, rice vinegar, sesame oil, cornstarch, pepper, and chili flakes if using. Keep it nearby.
Sear the chicken 4 to 5 minutes
- Heat 1 tablespoon oil in a hot skillet over medium-high heat. Add half the chicken in a single layer and sear until golden on the edges and just cooked through, 2 to 3 minutes per side. Transfer to a plate and repeat with remaining chicken, adding oil as needed.
Cook the broccoli 3 minutes
- Add 1 tablespoon oil to the same pan if it looks dry. Add broccoli and the white parts of the scallions. Stir-fry until bright green and crisp-tender, about 2 to 3 minutes. Add garlic and ginger for the last 30 seconds and stir until fragrant.
Combine and thicken 2 minutes
- Return chicken to the pan. Give the sauce a quick whisk and pour it in. Stir while it bubbles and thickens to a glossy coat, about 1 to 2 minutes.
Finish and serve 1 minute
- Toss in the green parts of the scallions. Taste and adjust with a pinch of sugar, soy, or vinegar to balance. Sprinkle sesame seeds and serve hot over rice or noodles.
Variations
- Spicy garlic: Add 1 to 2 teaspoons chili garlic sauce and extra minced garlic.
- Black pepper style: Use coarse black pepper, add 1 teaspoon butter at the end, and skip vinegar.
- Cashew chicken and broccoli: Stir in 1/2 cup toasted cashews during the final minute.
- Teriyaki spin: Swap the sauce for 1/3 cup teriyaki and 1/4 cup water, then thicken with 2 teaspoons cornstarch.
- Lemon-ginger: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice and reduce brown sugar by half.
- Shrimp or tofu: Swap chicken with shrimp or extra-firm tofu. Pat very dry and sear until golden.
- Low carb: Serve over cauliflower rice and use a low glycemic sweetener to taste.
Ways to Serve
- Steamed jasmine or basmati rice
- Brown rice or quinoa for extra fiber
- Saucy noodles like lo mein, udon, or rice noodles
- Cauliflower rice or zucchini noodles for lighter bowls
- Lettuce cups with a squeeze of lime
- With miso soup or a quick cucumber salad on the side
Storage
Cool leftovers quickly, then store in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water until hot, or use the microwave in short bursts and stir between rounds. Freeze up to 2 months; thaw overnight and reheat gently so the chicken stays tender. If you meal prep, store rice and the stir-fry in separate containers so textures hold up.
Chicken and Broccoli Recipe
Chicken and Broccoli is a quick, flavorful stir-fry featuring tender chicken and crisp broccoli in a savory garlic sauce.
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, brown sugar, black pepper, cornstarch, and water until smooth; set aside.
- 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 browned and cooked through, about 5–7 minutes. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli florets and cook, stirring frequently, for 3–4 minutes until bright green and just crisp-tender.
- Add minced garlic and ginger to the pan and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Return the cooked chicken to the skillet with the broccoli. Stir the prepared sauce, then pour it into the pan.
- Cook, stirring, for 2–3 minutes until the sauce thickens and coats the chicken and broccoli. Stir in sesame oil, if using.
- Taste and adjust seasoning if needed, then serve hot over cooked white rice if desired.
Notes
Nutrition Information
Approximate per serving (without rice): 290 calories; fat 12 g; saturated fat 2 g; carbohydrates 12 g; fiber 2 g; sugars 5 g; protein 33 g; sodium 780 mg. Values will vary based on brands, add-ins, and portion size.
Approximate per serving (without rice): 290 calories; fat 12 g; saturated fat 2 g; carbohydrates 12 g; fiber 2 g; sugars 5 g; protein 33 g; sodium 780 mg. Values will vary based on brands, add-ins, and portion size.