This classic Chicken and Broccoli stir-fry is a comforting, nourishing weeknight hero. You control the sauce, the crisp-tender broccoli, and the juicy chicken for a homemade meal that beats takeout. This Chicken and Broccoli recipe is genuinely easy and comes together in about 30 minutes.
Nothing beats a great Chicken and Broccoli. Whether you're a fan of Chicken Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Chicken and Broccoli
- Faster than takeout: Ready in about 30 minutes for a busy night.
- Perfectly balanced sauce: Savory, slightly sweet, and clings beautifully.
- Incredibly versatile: Easy to swap veggies or add heat.
- Ideal textures: Tender chicken with vibrant, crisp-tender broccoli.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 head of broccoli, cut into florets (about 4 cups)
- 2 tbsp vegetable or canola oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the Sauce:
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- ½ cup chicken broth or water
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Notes: Fresh ginger and garlic are non-negotiable for best flavor. The cornstarch marinade gives the chicken a velvety texture.
Tools: A large wok or a large, heavy-bottomed skillet, a microplane or fine grater for the ginger, and a small whisk or fork for mixing the sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 20 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs are more forgiving and stay incredibly juicy, but breasts work perfectly if that’s what you have. Just be careful not to overcook them. The cornstarch marinade helps protect them.
- Don’t skip the cornstarch slurry. This is what transforms the sauce from a thin, watery liquid into a glossy, luxurious glaze that coats the back of a spoon. It’s the key to a restaurant-style finish.
- Have everything prepped and within arm’s reach. Stir-fries cook very quickly, so you won’t have time to mince garlic or mix the sauce once you start cooking. This “mise en place” is your best friend for a stress-free experience.
- How to get crisp-tender broccoli every time. A quick blanch in boiling, salted water for about 60-90 seconds before stir-frying ensures it’s perfectly cooked—vibrant and tender, but still with a pleasant bite. It stops the cooking process and locks in that beautiful green color.
How to Make Chicken and Broccoli
Step 1: Start by marinating your chicken. In a medium bowl, toss the cubed chicken with 1 tablespoon of cornstarch and 1 tablespoon of light soy sauce. Mix it well until every piece is lightly coated. Let this sit for about 10-15 minutes while you prep everything else. You’ll notice the cornstarch creates a slightly sticky, velvety coating on the chicken—this is exactly what you want for a tender result and a beautifully seared exterior.
Step 2: Prepare your broccoli and sauce. Bring a pot of salted water to a boil and blanch your broccoli florets for just 60-90 seconds, until they turn bright green. Immediately drain and plunge them into a bowl of ice water to stop the cooking. This is the secret to that perfect crisp-tender texture. In a separate small bowl or measuring jug, whisk together all the sauce ingredients: oyster sauce, soy sauce, honey, rice vinegar, and chicken broth. Set this aside, but keep your cornstarch and water slurry separate for now.
Step 3: Cook the chicken. Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer, working in batches if needed to avoid crowding the pan. Let it sear undisturbed for about 1-2 minutes to get a good color, then stir and cook until it’s just cooked through and no longer pink, about 4-5 minutes total. Remove the chicken from the wok and set it aside on a clean plate.
Step 4: Sauté the aromatics. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic and grated ginger. Stir constantly for just 30-60 seconds—you’ll be hit with that incredible fragrant aroma, but be careful not to let it burn. It should be golden, not brown.
Step 5: Bring it all together. Pour your pre-mixed sauce into the wok. Let it come up to a gentle simmer. Once it’s bubbling, give your cornstarch slurry a quick stir (the cornstarch settles) and slowly drizzle it into the sauce while stirring continuously. The sauce will begin to thicken almost immediately into a lovely, glossy consistency.
Step 6: Add the broccoli and chicken back in. Toss in your blanched broccoli and the cooked chicken, along with any juices that accumulated on the plate. Stir everything together to coat it evenly in that gorgeous sauce. Let it heat through for a final minute or two, just until everything is piping hot. Finish by drizzling with the sesame oil and giving it one last stir. Taste and adjust seasoning if needed—sometimes a tiny extra splash of soy sauce does the trick.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, fragrant grains are the perfect vehicle for soaking up every last drop of that savory sauce. It’s the classic pairing for a reason.
- Simple Egg Drop Soup — A light, comforting soup to start the meal balances the heartiness of the stir-fry and feels like a complete, restaurant-style experience.
- Quick-Pickled Cucumbers — Their bright, acidic crunch provides a refreshing contrast that cuts through the richness of the dish and cleanses the palate.
Drinks
- Jasmine Green Tea — Its delicate floral notes complement the umami flavors without overpowering them, and it’s wonderfully soothing.
- A Crisp Lager — The light carbonation and clean finish of a cold lager are fantastic for cutting through the savory sauce and refreshing your taste buds between bites.
- Gewürztraminer — This slightly sweet, aromatic white wine has lychee and spice notes that pair surprisingly well with the ginger and soy in the dish.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a tropical, delightful end to the meal that feels light yet satisfying.
- Fortune Cookies and Green Tea Ice Cream — A fun, classic combo. The slightly bitter, earthy ice cream is a sophisticated and cool finish.
- Lychee Sorbet — Incredibly light and refreshing, with a floral sweetness that feels like a perfect palate cleanser after the savory main course.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much chicken at once, it will steam instead of sear. You’ll end up with pale, boiled-tasting chicken rather than pieces with a beautiful, caramelized crust. I’ve messed this up before too… patience and batches are key.
- Using bottled minced garlic and ginger. The flavor just isn’t the same, honestly. They often have a tinny, preserved taste and lack the vibrant, pungent kick of the fresh versions. Taking the extra minute to mince and grate fresh makes a world of difference.
- Adding the cornstarch directly to the sauce. Always mix your cornstarch with a little cold water first to create a smooth slurry. Dumping the powder straight in will almost certainly result in lumpy sauce—a little clump prevention goes a long way.
- Overcooking the broccoli. Broccoli can go from vibrant and crisp to mushy and dull green in a matter of minutes. The quick blanch and shock method ensures you have full control, giving you that perfect texture every single time.
Expert Tips
- Tip: Velvet your chicken for a next-level texture. For an even more authentic, tender bite, try velveting. After the cornstarch marinade, briefly poach the chicken pieces in simmering water or oil for about 30-45 seconds until opaque, then drain before stir-frying. It creates an unbelievably silky mouthfeel.
- Tip: Toast your sesame oil. Add the sesame oil at the very end, off the heat. Heating it for too long can make it bitter. Drizzling it in at the finish preserves its beautiful, nutty aroma and flavor.
- Tip: Create a “well” for your sauce. When you add the sauce to the wok, push the aromatics to the side to create a small space in the center. Pour the sauce directly into this well. This allows it to heat and thicken quickly and evenly before you mix it with the other ingredients.
- Tip: Use a splash of Shaoxing wine. If you have it, add a tablespoon of Shaoxing wine to the sauce mixture. It adds a complex, slightly sweet depth that elevates the entire dish from great to phenomenal.
FAQs
Can I make this Chicken and Broccoli ahead of time?
Absolutely, you can! It stores and reheats really well. Let it cool completely before storing it in an airtight container in the fridge for up to 3 days. To reheat, I recommend doing so gently in a skillet over medium-low heat with a tiny splash of water or broth to loosen the sauce back up. The microwave can work in a pinch, but it might make the broccoli a bit softer than you’d like.
I don’t eat oyster sauce. What can I use as a substitute?
No problem at all! A great vegetarian substitute is an equal amount of vegetarian oyster sauce (made from mushrooms), which you can find at most Asian grocery stores. Alternatively, you can use hoisin sauce, though it’s a bit sweeter, so you might want to reduce the honey in the recipe slightly. Another option is a combination of extra soy sauce and a teaspoon of molasses for that deep, savory-sweet flavor.
Why is my sauce not thickening?
This usually happens for one of two reasons. First, your cornstarch slurry might have settled—always give it a final stir right before adding it. Second, the sauce might not have been at a strong enough simmer when you added the slurry. The cornstarch needs that burst of heat to activate and do its thickening magic. If it’s still thin, just mix another half-tablespoon of cornstarch with a tablespoon of water and stir it in, letting it bubble for another minute.
Can I use frozen broccoli?
You can, but you’ll need to adjust the method. Thaw the frozen broccoli completely and pat it very, very dry with paper towels—excess water is the enemy of a good stir-fry and will make your sauce watery. Because it’s already quite soft, I’d skip the blanching step and just add it at the very end to heat through.
How can I add more vegetables to this dish?
Please do! This recipe is a fantastic base. Sliced bell peppers, snap peas, carrots (thinly sliced or julienned so they cook quickly), water chestnuts for crunch, or even mushrooms would all be wonderful additions. Just remember to consider their cooking times—add harder veggies like carrots a minute or two before softer ones like mushrooms.
Chicken And Broccoli
Make this easy Chicken and Broccoli stir-fry in 30 minutes! A savory, homemade sauce coats tender chicken and crisp broccoli. Get the recipe and skip the takeout!
Ingredients
For the main ingredients:
-
450 g boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 tbsp cornstarch
-
1 tbsp light soy sauce
-
1 head broccoli (cut into florets (about 4 cups))
-
2 tbsp vegetable or canola oil (divided)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the Sauce:
-
3 tbsp oyster sauce
-
2 tbsp light soy sauce
-
1 tbsp honey or brown sugar
-
1 tbsp rice vinegar
-
0.5 cup chicken broth or water
-
1 tsp sesame oil
-
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
-
Start by marinating your chicken. In a medium bowl, toss the cubed chicken with 1 tablespoon of cornstarch and 1 tablespoon of light soy sauce. Mix it well until every piece is lightly coated. Let this sit for about 10-15 minutes while you prep everything else.01
-
Prepare your broccoli and sauce. Bring a pot of salted water to a boil and blanch your broccoli florets for just 60-90 seconds, until they turn bright green. Immediately drain and plunge them into a bowl of ice water to stop the cooking. In a separate small bowl or measuring jug, whisk together all the sauce ingredients: oyster sauce, soy sauce, honey, rice vinegar, and chicken broth. Set this aside, but keep your cornstarch and water slurry separate for now.02
-
Cook the chicken. Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer, working in batches if needed to avoid crowding the pan. Let it sear undisturbed for about 1-2 minutes to get a good color, then stir and cook until it’s just cooked through and no longer pink, about 4-5 minutes total. Remove the chicken from the wok and set it aside on a clean plate.03
-
Sauté the aromatics. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic and grated ginger. Stir constantly for just 30-60 seconds—you’ll be hit with that incredible fragrant aroma, but be careful not to let it burn. It should be golden, not brown.04
-
Bring it all together. Pour your pre-mixed sauce into the wok. Let it come up to a gentle simmer. Once it's bubbling, give your cornstarch slurry a quick stir (the cornstarch settles) and slowly drizzle it into the sauce while stirring continuously. The sauce will begin to thicken almost immediately into a lovely, glossy consistency.05
-
Add the broccoli and chicken back in. Toss in your blanched broccoli and the cooked chicken, along with any juices that accumulated on the plate. Stir everything together to coat it evenly in that gorgeous sauce. Let it heat through for a final minute or two, just until everything is piping hot. Finish by drizzling with the sesame oil and giving it one last stir. Taste and adjust seasoning if needed—sometimes a tiny extra splash of soy sauce does the trick.06
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