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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 bright-green, crisp-tender broccoli. Quick weeknight stir fry method finishes with a thickened glaze 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: 680
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • salt and pepper To taste.
  • 1 tbsp cornstarch For tossing the chicken.
  • 2 tbsp vegetable oil Use 1 tablespoon for browning chicken, remaining for broccoli.
vegetables
  • 4 cup broccoli florets Use florets for quick, even stir-fry.
  • 4 clove garlic 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 the sauce.
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
for serving
  • sesame seeds and green onions For serving over rice.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Coat and cook the chicken
  1. Toss the chicken with salt, pepper, and cornstarch until evenly coated.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat; cook the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
Stir-fry the broccoli
  1. Add the remaining vegetable oil; stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp.
Make the glossy sauce and glaze
  1. Stir-fry the garlic and ginger for 30 seconds, then pour in the whisked sauce and cook for 1-2 minutes until thickened.
  2. Return the chicken to the pan and toss to coat completely in the glossy soy-garlic sauce.
Serve
  1. Serve immediately over rice with sesame seeds and green onions scattered on top.

Notes

Pro tip: Whisk the sauce ingredients together before you start cooking so it thickens quickly once it hits the hot pan—this helps the sauce cling instead of turning watery. 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 the broccoli texture can soften. Dietary swap: use gluten-free soy sauce to make the sauce gluten-free.