Name: Chicken and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 4 cups broccoli florets; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1/3 cup low-sodium soy sauce; 1/3 cup chicken broth; 1 tablespoon oyster sauce; 1 tablespoon brown sugar; 2 teaspoons cornstarch; 2 tablespoons water; 1 tablespoon sesame oil; Salt and black pepper, to taste; Cooked rice, for serving

Chicken and Broccoli Recipe hits that perfect balance of juicy, saucy chicken and crisp-tender broccoli that tastes like takeout but feels way lighter. It works for busy weeknights, meal prep fans, and anyone who wants dinner on the table in about 30 minutes. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I could pull it off there, you can absolutely nail it at home.

Why Chicken and Broccoli Recipe Is Worth It

This Chicken and Broccoli Recipe gives you tender bites of chicken, bright green broccoli, and a glossy, garlicky sauce that clings to every piece. It tastes savory, slightly sweet, and just a little bit sticky, like your favorite Chinese takeout but fresher and cleaner.

You cook everything in one large skillet, so cleanup stays easy. The recipe uses simple pantry ingredients, scales up nicely, and reheats well for lunches, which makes it a weeknight hero.

“This Chicken and Broccoli Recipe tastes like my favorite takeout, cooks faster than delivery, and disappears from plates in minutes. ★★★★★”

Ingredients You Need

You can make this Chicken and Broccoli Recipe with simple ingredients you probably already keep around. I will note easy swaps and pantry shortcuts as we go.

Chicken

1.5 pounds boneless skinless chicken breast
- Slice it thin across the grain so it cooks quickly and stays tender.
- Use boneless skinless chicken thighs if you prefer juicier pieces.
1 tablespoon cornstarch
- Helps the chicken brown and stay moist.
1 tablespoon soy sauce
- Any regular soy sauce works; use low sodium if you watch salt.
1 teaspoon toasted sesame oil
- Adds that classic takeout flavor; skip it only if you must.

Broccoli and aromatics

4 cups broccoli florets, bite size
- Fresh broccoli tastes best, but frozen florets work in a pinch; thaw and pat dry first.
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use 1/2 teaspoon ground ginger if you do not have fresh.
2 green onions, thinly sliced, for garnish
- Optional but adds color and a fresh bite.

Sauce

This simple stir fry sauce gives the Chicken and Broccoli Recipe its glossy finish and deep flavor.

1/3 cup low sodium soy sauce
1/3 cup chicken broth or water
- Use bouillon or stock concentrate with water as a pantry shortcut.
2 tablespoons oyster sauce
- Adds depth; use a good midrange Asian brand if possible.
1 tablespoon hoisin sauce
- Adds a touch of sweetness and body; if you skip it, add 1 extra teaspoon sugar.
1 to 2 tablespoons brown sugar
- Adjust to taste; use 1 tablespoon for less sweetness.
1 tablespoon cornstarch
- Thickens the sauce so it coats the chicken and broccoli.
1 tablespoon rice vinegar or apple cider vinegar
- Balances the sweetness and salt.
1 teaspoon toasted sesame oil

Oil and seasoning

2 to 3 tablespoons neutral oil
- Use canola, avocado, vegetable, or peanut oil.
1/2 teaspoon black pepper
Red pepper flakes or chili garlic sauce, to taste
- Optional, for a little heat.

Equipment

Large nonstick skillet or wok
Cutting board and sharp knife
Small bowl and whisk for the sauce
Tongs or spatula
Measuring cups and spoons

Quick Tips & substitutions

Slice chicken thin and even so it cooks quickly and stays juicy.
Pat chicken dry before you toss it with cornstarch to get better browning.
Use frozen broccoli florets when you feel short on time; thaw and dry them so they do not water down the sauce.
Swap chicken thighs for chicken breast if you like richer flavor and extra tenderness.
Use tamari or coconut aminos instead of soy sauce for a gluten friendly option.
Stir the sauce again right before you pour it in, since cornstarch sinks to the bottom.
Do not crowd the pan; cook chicken in two batches if needed for better browning.
Taste the sauce at the end and adjust with a splash of vinegar or a pinch of sugar to balance.

How to Make Chicken and Broccoli Recipe

Step 1: Prep the chicken

Slice the chicken into thin strips, about 1/4 inch thick. Add the chicken to a bowl with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and black pepper. Toss until every piece looks coated and set the bowl aside while you prep the other ingredients.

Step 2: Mix the sauce

In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, hoisin sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and a pinch of red pepper flakes if you like heat. Whisk until the cornstarch dissolves and the sauce looks smooth. Keep the bowl near the stove so you can grab it quickly.

Step 3: Prep the broccoli and aromatics

Cut the broccoli into small florets so they cook fast and stay crisp tender. Mince the garlic and ginger and slice the green onions. Keep the aromatics in a small bowl so you can toss them in at the right time without scrambling.

Step 4: Cook the broccoli

Heat 1 tablespoon oil in a large skillet over medium high heat. Add the broccoli and a small splash of water, then stir and cover the pan for 2 to 3 minutes. Lift the lid, stir again, and cook until the broccoli turns bright green and just tender with a little bite.

Transfer the broccoli to a plate and keep it near the stove. The broccoli will finish in the sauce later, so keep it slightly underdone. Wipe out any excess moisture from the pan if needed.

Step 5: Sear the chicken

Add another 1 to 2 tablespoons oil to the same skillet and heat it over medium high heat. Add the chicken in a single layer; work in two batches if the pan looks crowded. Let the chicken cook without moving it for 2 minutes so it browns, then stir and cook until the pieces turn golden and cooked through, about 4 to 6 minutes total.

If you cook in batches, move the first batch to a plate while the second batch cooks. Add all the chicken back to the pan once it finishes cooking. Keep the heat at medium high so the chicken stays hot and sizzly.

Step 6: Add aromatics

Push the chicken to the edges of the pan and add the garlic and ginger to the center. Stir the aromatics for about 30 seconds until they smell fragrant. Mix them into the chicken so every piece picks up that flavor.

Step 7: Add sauce and broccoli

Give the sauce a quick stir, then pour it into the pan with the chicken. Stir right away and let the sauce come to a simmer; it will start to thicken in about 1 to 2 minutes. Add the cooked broccoli back to the pan and toss everything together until the sauce coats every piece.

Taste and adjust seasoning with a pinch of sugar, soy sauce, or vinegar if you want more balance. Turn off the heat once the sauce looks glossy and thick enough to cling to the chicken and broccoli. Sprinkle green onions on top.

Step 8: Serve

Spoon the Chicken and Broccoli Recipe over hot rice, noodles, or cauliflower rice. Add extra chili sauce on the side if your crew likes spice. Serve it right away while the broccoli still tastes crisp and the sauce stays silky.

Recipe Variations

Gluten friendly: Use tamari or certified gluten free soy sauce, and choose gluten free oyster and hoisin sauces.
Lower carb: Serve over cauliflower rice or shredded cabbage instead of regular rice or noodles.
Extra veg: Add sliced bell peppers, snap peas, carrots, or mushrooms with the broccoli.
No oyster sauce: Use extra soy sauce plus a splash of fish sauce or a little more hoisin.
Extra protein: Toss in cubed tofu, edamame, or a scrambled egg at the end.
Lower sodium: Use low sodium soy sauce and broth, and thin the sauce with extra water if it tastes too salty.

Ways to Serve

Spoon over steamed white or brown rice.
Serve with cauliflower rice or zucchini noodles for a lighter option.
Pair with simple cucumber salad or sliced fresh veggies.
Serve with plain noodles tossed in a little soy sauce and sesame oil.
Pack into meal prep containers with rice and extra broccoli for grab and go lunches.

Storage Success

Let the Chicken and Broccoli Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or use the microwave in short bursts and stir between each round. The sauce will thicken in the fridge, which actually helps it cling even better when you warm it up. Freeze leftovers in freezer safe containers for up to 2 months, then thaw in the fridge overnight before reheating.