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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with glossy chicken breast strips and bright green florets coated in a savory garlic soy sauce. Stir-fried fast in a wok or skillet, then thickened with a cornstarch slurry for a takeout-style shine 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, and sesame oil together in a bowl until smooth and glossy.
Stir-fry the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Add the chicken in a single layer and cook for 3–4 minutes until golden, then remove and set aside (keep the pan hot).
Stir-fry the broccoli and aromatics
  1. Add the remaining 1 tablespoon vegetable oil and cook broccoli for 3–4 minutes until bright green and tender-crisp, then push the broccoli to the sides.
  2. Add garlic and ginger to the center and cook for 30 seconds until fragrant.
  3. Add the chicken back to the pan and stir to combine with the broccoli.
Coat and serve
  1. Pour the sauce over everything and stir until it coats the chicken and broccoli evenly.
  2. Add the cornstarch slurry and toss for about 1 minute until the sauce thickens and clings with a glossy finish.
  3. Serve immediately over rice with sesame seeds scattered on top.

Notes

For best results, slice the chicken thin so it cooks in the 3–4 minute window without turning dry. Store leftovers in the refrigerator up to 3 days in a sealed container and reheat gently in a skillet or microwave until warmed through; freezing is not recommended because broccoli texture can soften. If you want a lighter option, swap in chicken breast plus use only 1 tablespoon sesame oil (instead of the full amount) for a less rich sauce while keeping the same garlic-soy flavor.