Go Back

30-Minute Chicken and Broccoli

30 minute chicken and broccoli with glossy chicken breast strips and bright green broccoli in a quick garlic soy sauce. Stir-fry technique thickens the sauce fast, so everything is evenly coated and ready in about 30 minutes over fluffy white rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast sliced thin
  • 4 cup broccoli florets bright green florets
  • 3 tbsp vegetable oil divided
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.25 cup soy sauce for the sauce
  • 2 tbsp oyster sauce for the sauce
  • 1 tbsp brown sugar for the sauce
  • 1 tsp sesame oil for the sauce
  • 1 tbsp cornstarch mixed with water for the slurry
  • 3 tbsp water for the cornstarch slurry
  • 0.25 tsp sesame seeds for serving
  • 2 cup cooked rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic soy sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, and sesame oil together until smooth.
  2. Stir cornstarch with water to make a slurry and set aside.
Stir-fry the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Add sliced chicken in a single layer and cook for 3–4 minutes, turning once, until golden; remove and set aside.
Stir-fry broccoli and aromatics
  1. Add the remaining oil to the pan, then cook broccoli for 3–4 minutes until bright green and tender-crisp.
  2. Push broccoli to the sides, add garlic and ginger to the center, and cook for 30 seconds until fragrant.
  3. Return the chicken to the pan.
Thicken and serve
  1. Pour the sauce over everything and stir to coat.
  2. Add the cornstarch slurry and toss for about 1 minute until the sauce thickens and clings to the chicken and broccoli.
  3. Serve immediately over cooked rice and top with sesame seeds.

Notes

Pro tip: keep the chicken in a single layer during the first sear for better browning, and use high heat so the broccoli stays tender-crisp. Store leftovers in the refrigerator up to 3 days; reheat in a skillet with a splash of water to loosen the sauce. Freezing is not recommended for the best broccoli texture. For a lighter option, use low-sodium soy sauce and reduce the brown sugar slightly to match your taste.