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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to golden chicken bites and crisp-tender bright-green florets. Quick chicken broccoli stir fry method cooks in one skillet and finishes with thickened 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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Coat and sear the chicken
  1. Toss the chicken pieces with salt, pepper, and cornstarch until coated and lightly dusted.
  2. Heat the 1 tablespoon vegetable oil in a large wok or skillet over high heat, then cook the chicken for 5-6 minutes until golden and cooked through; remove to a plate.
Stir-fry the broccoli
  1. Add the remaining vegetable oil to the pan, then stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp.
Make the glossy sauce and finish
  1. Stir-fry the minced garlic and grated ginger for 30 seconds, just until fragrant.
  2. Whisk together the sauce ingredients, pour into the pan, and cook for 1-2 minutes until thickened and glossy.
  3. Return the chicken to the pan and toss to coat in the dark amber soy-garlic sauce until evenly glazed.
Serve
  1. Serve the chicken and broccoli over rice and top with sesame seeds and green onions.

Notes

For the brightest-green broccoli, keep the stir-fry moving and stop cooking when florets are just tender-crisp. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because the broccoli texture softens. If you want a gluten-conscious option, use tamari-style soy sauce in the same amount to reduce gluten exposure.