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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 florets. Stir-fried in a hot skillet for a takeout-style chicken broccoli sauce, ready fast over fluffy rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 1 salt and pepper To taste.
  • 1 tbsp cornstarch For coating chicken, then more in the sauce.
  • 2 tbsp vegetable oil Used for cooking chicken and stir-frying broccoli.
  • 4 cup broccoli florets Keep florets bright green and tender-crisp.
  • 4 cloves 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 Whisk into the sauce to thicken.
  • 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 cook the chicken
  1. Toss the chicken with salt, pepper, and cornstarch until evenly coated; the surface should look lightly dusted.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat; add chicken and cook for 5-6 minutes, turning as needed, until golden and cooked through, then remove to a plate.
Stir-fry the broccoli and glaze with sauce
  1. Add the remaining vegetable oil to the skillet, then stir-fry broccoli for 3-4 minutes until bright green and just tender-crisp, with a quick, lively sizzle.
  2. Add garlic and grated ginger and stir-fry for 30 seconds until fragrant, watching for a light golden edge at the garlic.
  3. Whisk the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, chicken broth, and sesame oil, then pour into the pan; cook for 1-2 minutes until thickened into a glossy sauce that coats the spoon.
  4. Return the cooked chicken to the pan and toss until every piece is glazed and shiny, with no dry spots.
Serve
  1. Serve the chicken and broccoli over rice and top with sesame seeds and green onions for a fresh, bright finish.

Notes

Pro tip: Whisk the cornstarch into the sauce thoroughly before adding to the hot pan—this keeps the glaze smooth and glossy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because broccoli can soften. For a gluten-free swap, use gluten-free soy sauce and confirm oyster/hoisin label compatibility.