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30-Minute Chicken and Broccoli

30 minute chicken and broccoli made as a quick stir fry with glossy chicken breast strips and bright green broccoli florets coated in a garlic soy sauce. Finish with sesame seeds and serve over fluffy white rice for a better-than-takeout weeknight dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli stir fry
  • 1.5 lb chicken breast sliced thin
  • 4 cup broccoli florets
  • 3 tbsp vegetable oil divided
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
Garlic soy sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 3 tablespoons water
  • 3 tbsp water
  • 1 sesame seeds for serving
  • 1 cooked rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic soy sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, and sesame oil together in a bowl until smooth.
Stir-fry the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Add chicken in a single layer and cook for 3–4 minutes, stirring only as needed, until golden; remove and set aside.
Stir-fry the broccoli and finish
  1. Add the remaining vegetable oil and cook broccoli for 3–4 minutes until bright green and tender-crisp, then push it to the sides of the pan.
  2. Add garlic and ginger to the center and cook for 30 seconds, then return chicken to the pan.
  3. Pour the sauce over everything and stir to coat.
  4. Add cornstarch slurry and toss for about 1 minute until the sauce thickens and clings to the chicken and broccoli.
Serve
  1. Serve immediately over cooked rice and top with sesame seeds.

Notes

For the best texture, slice the chicken thin and keep it spread out in one layer so it browns instead of steams. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because broccoli can soften after thawing. If you need a gluten-free version, use gluten-free soy sauce and gluten-free oyster sauce (or substitute tamari where appropriate).