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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with an easy soy-garlic sauce that turns glossy and clings to tender chicken bites and bright-green florets. Stir-fried in one pan and finished with a thickened sauce for a better-than-takeout chicken broccoli sauce over fluffy white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 Salt and pepper to taste
  • 1 tbsp cornstarch for coating chicken
  • 2 tbsp vegetable oil divided
Vegetables
  • 4 broccoli florets cups
Aromatics
  • 4 garlic cloves minced
  • 1 tsp fresh ginger grated
For the sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch for thickening sauce
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
  • 0.5 sesame seeds for serving
  • 0.25 green onions for serving

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken pieces with salt, pepper, and cornstarch until evenly coated, with no dry spots. Visual cue: the chicken should look lightly dusted and slightly matte before cooking.
Stir-fry the chicken
  1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, then cook the chicken for 5-6 minutes until golden and cooked through, stirring occasionally. Visual cue: browned edges and juices running clear when a piece is cut.
  2. Remove the chicken to a plate and let it rest briefly while you cook the broccoli. Visual cue: keep any browned bits in the pan for flavor.
Stir-fry the broccoli and sauce
  1. Add the remaining vegetable oil, then stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp. Visual cue: florets stay vivid green with slight char and firmness.
  2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Visual cue: aromatic smell without browning, and the garlic should look lightly glossy.
  3. Whisk together the sauce ingredients, pour into the pan, and cook for 1-2 minutes until thickened. Visual cue: sauce turns glossy and coats the back of a spoon.
  4. Return the chicken to the pan and toss to coat in the thickened soy-garlic sauce. Visual cue: each bite looks glazed in dark amber sauce.
Serve
  1. Serve the chicken and broccoli over rice, then top with sesame seeds and green onions. Visual cue: scattered green and pale seeds contrast against the shiny brown sauce.

Notes

Pro tip: keep the heat high and avoid overcrowding so the chicken browns instead of steams. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because broccoli texture can soften after thawing. For a swap, use gluten-free soy sauce to make the sauce gluten-free.