Chicken And Broccoli Recipe

Chicken And Broccoli Recipe tastes savory, garlicky, and a little bit saucy, perfect for anyone who loves takeout-style food but wants a lighter, homemade version that comes together in about 30 minutes. This works well for busy weeknights, meal prep fans, and anyone who wants a veggie-packed dinner that still feels cozy and satisfying. I cook this on repeat in my tiny kitchen while my dog judges my knife skills from the corner.

Why You Should Try This Chicken And Broccoli Recipe

This Chicken And Broccoli Recipe gives you all the flavor of your favorite takeout with less oil, less sugar, and simple ingredients you probably already own. The sauce coats every piece of chicken and broccoli, so each bite tastes savory, slightly sweet, and full of garlic and ginger.

You control the salt, the spice level, and the amount of sauce, so the recipe works for picky kids and heat lovers at the same table. It also reheats like a dream, so you can cook once and enjoy it for lunch the next day without sad, dry chicken.

“This Chicken And Broccoli Recipe tastes better than my usual takeout spot and still feels light enough for a weeknight dinner. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 1 ½ pounds boneless skinless chicken breast or thighs, thinly sliced
  • Thighs stay juicier and more forgiving if you tend to overcook meat.
• 2 tablespoons low sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• ½ teaspoon garlic powder

Broccoli and Veggies

• 4 cups broccoli florets, bite sized
  • Fresh broccoli tastes best, but frozen florets work if you thaw and pat them dry.
• 1 small onion, thinly sliced (yellow or sweet)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
  • Use ginger paste from a tube as a shortcut if you like.

Stir Fry Sauce

• ⅓ cup low sodium soy sauce
• ⅓ cup chicken broth or vegetable broth
  • Use bouillon with water if you do not have boxed broth.
• 2 tablespoons oyster sauce
  • Hoisin sauce can stand in, but it tastes a bit sweeter and thicker.
• 1 tablespoon rice vinegar
• 1–2 tablespoons brown sugar or honey, to taste
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• ¼–½ teaspoon red pepper flakes or a small squeeze of sriracha, optional for heat

Oil and Garnishes

• 2–3 tablespoons neutral oil with high smoke point
  • Avocado oil, canola oil, or peanut oil all work well.
• 2–3 green onions, thinly sliced
• Sesame seeds, for topping
• Cooked white rice, brown rice, or cauliflower rice, for serving

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Small and medium bowls for mixing marinade and sauce
• Whisk or fork for mixing cornstarch into liquids
• Tongs or spatula for stir frying

Tips & Tricks

• Slice chicken thinly and evenly so it cooks quickly and stays tender.
• Pat chicken dry before marinating so the cornstarch sticks and browns nicely.
• Cut broccoli into similar sized florets so they cook at the same rate.
• Blanch broccoli in boiling water for 1–2 minutes if you like extra vibrant color and slightly softer texture.
• Mix the stir fry sauce fully before you start cooking so you do not scramble to measure while the pan runs hot.
• Use high heat and preheat the pan until a drop of water sizzles, which helps the chicken sear instead of steam.
• Cook chicken in batches so you avoid crowding the pan and keep good browning.
• Taste the sauce at the end and adjust with a splash of soy sauce for salt, vinegar for brightness, or sugar for balance.
• Swap chicken for thinly sliced beef, pork, or extra firm tofu if you want variety.
• Serve over leftover rice from the fridge since day old rice holds texture better than freshly cooked rice.

How to Make Chicken And Broccoli Recipe

Mix the Marinade and Prep the Chicken

1. Add soy sauce, cornstarch, sesame oil, and garlic powder to a medium bowl.
2. Whisk until the cornstarch dissolves and the mixture looks smooth.
3. Add the sliced chicken and toss until every piece looks coated.
4. Set the bowl aside while you prep the broccoli and sauce so the chicken absorbs flavor.

Prep the Broccoli and Sauce

1. Cut broccoli into small florets and slice the onion.
2. Mince the garlic and ginger, or squeeze ginger paste if you use that shortcut.
3. In another bowl, whisk soy sauce, broth, oyster sauce, rice vinegar, brown sugar, cornstarch, sesame oil, and red pepper flakes.
4. Taste a tiny bit of the sauce and adjust sweetness or heat to your preference.

Par Cook the Broccoli

1. Heat a large skillet or wok over medium high heat and add 1 tablespoon of oil.
2. Add broccoli and onion with a pinch of salt.
3. Stir fry for 3–4 minutes until the broccoli turns bright green and slightly tender but still crisp.
4. Transfer broccoli and onion to a plate and keep them nearby.

Sear the Chicken

1. Add another tablespoon of oil to the same pan and keep the heat on medium high.
2. Spread half the chicken in a single layer and let it cook without moving for about 2 minutes.
3. Stir and cook another 2–3 minutes until the chicken looks cooked through and slightly browned at the edges.
4. Transfer the cooked chicken to the plate with the broccoli and repeat with the remaining chicken, adding more oil if the pan looks dry.

Build the Flavor Base

1. Lower the heat to medium and add a small drizzle of oil if the pan looks bare.
2. Add the minced garlic and ginger.
3. Stir constantly for about 30 seconds until they smell fragrant and just start to turn golden.
4. Do not walk away here because garlic can burn quickly.

Add the Sauce and Combine

1. Whisk the sauce again since cornstarch tends to settle at the bottom of the bowl.
2. Pour the sauce into the pan with the garlic and ginger and stir.
3. Cook for 1–2 minutes until the sauce starts to bubble and thicken to a glossy texture.
4. Add the cooked chicken, broccoli, and onion back into the pan and toss until everything looks coated in sauce.

Finish and Serve

1. Taste a piece of chicken and a floret of broccoli and adjust seasoning with more soy sauce or a pinch of sugar if needed.
2. Turn off the heat and sprinkle sliced green onions and sesame seeds over the top.
3. Spoon the Chicken And Broccoli Recipe over hot rice or your favorite grain.
4. Serve right away while the broccoli still tastes crisp and the sauce stays silky.

What to Serve with Chicken And Broccoli Recipe

Serve this Chicken And Broccoli Recipe over steamed jasmine rice, brown rice, or cauliflower rice for a lighter option. Add a simple side of sliced cucumbers with a drizzle of soy sauce and a sprinkle of sesame seeds for crunch and freshness. You can also pair it with miso soup, egg drop soup, or a basic green salad with ginger dressing. If you want more veggies, toss together a quick stir fried carrot and snap pea mix with a little garlic and soy sauce.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet over medium heat with a splash of water or broth until hot and saucy again.
• Use the microwave in 30 second bursts, stirring between each, if you feel tired and hungry.
• Freeze portions in freezer safe containers for up to 2 months and thaw overnight in the fridge before reheating.

Chicken And Broccoli Recipe

Chicken And Broccoli tastes savory, garlicky, and a little bit saucy—like lighter takeout you can make at home in about 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breast or thighs, thinly sliced
• 2 tablespoons low sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon garlic powder

• 4 cups broccoli florets, bite sized
• 1 small onion, thinly sliced (yellow or sweet)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated

• 1/3 cup low sodium soy sauce
• 1/3 cup chicken broth or vegetable broth
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 to 2 tablespoons brown sugar or honey, to taste
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 to 1/2 teaspoon red pepper flakes or a small squeeze of sriracha, optional

• 2 to 3 tablespoons neutral oil with high smoke point (avocado, canola, or peanut oil)
• 2 to 3 green onions, thinly sliced
• sesame seeds, for topping
• cooked white rice, brown rice, or cauliflower rice, for serving

Instructions

 

1. In a medium bowl, whisk together the soy sauce, cornstarch, sesame oil, and garlic powder until smooth.
2. Add the sliced chicken and toss until every piece is evenly coated. Set aside to marinate while you prep the broccoli and sauce.

1. Cut the broccoli into small florets and thinly slice the onion.
2. Mince the garlic and ginger.
3. In another bowl, whisk together the soy sauce, broth, oyster sauce, rice vinegar, brown sugar or honey, cornstarch, sesame oil, and red pepper flakes or sriracha if using. Taste and adjust sweetness or heat as desired.

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
2. Add the broccoli and onion with a pinch of salt. Stir fry for 3–4 minutes until the broccoli is bright green and just tender but still crisp.
3. Transfer the broccoli and onion to a plate and keep nearby.

1. Add another tablespoon of oil to the same pan and keep the heat on medium-high.
2. Spread about half of the marinated chicken in a single layer and cook without moving for about 2 minutes.
3. Stir and cook another 2–3 minutes, until the chicken is cooked through and lightly browned at the edges. Transfer to the plate with the broccoli.
4. Repeat with the remaining chicken, adding more oil if the pan looks dry.

1. Reduce the heat to medium and add a small drizzle of oil if needed.
2. Add the minced garlic and ginger and cook, stirring constantly, for about 30 seconds until fragrant and just turning golden. Do not let the garlic burn.

1. Whisk the sauce again to re-disperse the cornstarch, then pour it into the pan with the garlic and ginger.
2. Cook for 1–2 minutes, stirring, until the sauce bubbles and thickens to a glossy consistency.
3. Return the cooked chicken, broccoli, and onion to the pan and toss until everything is well coated in the sauce.

1. Taste and adjust seasoning with more soy sauce or a pinch of sugar if needed.
2. Turn off the heat and sprinkle with sliced green onions and sesame seeds.
3. Serve the chicken and broccoli over hot rice or your preferred grain while the broccoli is still crisp and the sauce is silky.

Notes

Nutrition Information
Approximate per serving (4 servings, without rice): 320 calories; fat 13 g; saturated fat 2 g; carbohydrates 20 g; fiber 3 g; sugars 8 g; protein 32 g; sodium 980 mg. Values will vary based on exact ingredients, brands, and portion size.