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, thinly sliced; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 teaspoon neutral oil (canola, avocado, or vegetable); 4 cups broccoli florets; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 2 green onions, thinly sliced; 1/2 cup low sodium chicken broth; 1/4 cup low sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon brown sugar, packed; 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons neutral oil, divided

Chicken And Broccoli Recipe hits that perfect sweet spot of saucy, garlicky, slightly sweet, and savory flavor with tender chicken and crisp-tender broccoli in under 30 minutes. It works perfectly for busy weeknights, meal prep fans, and anyone who wants takeout-style chicken and broccoli without leaving the house. I tested this version so many times that my family started requesting it on autopilot, which counts as a solid endorsement in my book.

Why Make This Chicken And Broccoli Recipe at Home

You control the sauce, the salt, and the quality of the chicken, so the dish tastes fresher and lighter than most takeout versions. You also skip mystery ingredients and adjust the sweetness, garlic level, and spice exactly how you like.

This recipe uses one pan, simple pantry staples, and frozen or fresh broccoli, so you cook it on even the busiest nights. Cleanup stays easy, and you still get that glossy, flavorful stir fry vibe that usually comes in a takeout box.

“This Chicken And Broccoli Recipe tastes like my favorite takeout but fresher, saucier, and somehow even better at home. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken breast, thinly sliced
- Use thighs if you prefer juicier meat; they stay very tender.
- Slice across the grain for the best texture.
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon neutral oil (canola, avocado, or vegetable)

You toss the chicken with cornstarch, soy sauce, and oil to give it a quick marinade that keeps it juicy and helps it brown nicely.

Broccoli and Veggies

4 cups broccoli florets
- Fresh or frozen both work; keep pieces similar in size.
- If you use frozen broccoli, thaw and pat dry so it does not water down the sauce.
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.
2 green onions, thinly sliced (optional, for topping)

Sauce Ingredients

This sauce tastes like classic Chinese restaurant style chicken and broccoli sauce: savory, slightly sweet, and glossy.

½ cup low sodium chicken broth
- Use water plus ½ teaspoon chicken bouillon powder if you need a shortcut.
¼ cup low sodium soy sauce
- Use regular soy sauce and add a splash more water if you only have full sodium.
2 tablespoons oyster sauce
- This adds depth and that restaurant flavor; if you skip it, add 1 extra tablespoon soy sauce and 1 teaspoon sugar.
1 tablespoon hoisin sauce
- Adds sweetness and body; if you do not have it, use 1 tablespoon brown sugar.
1 tablespoon brown sugar, packed
- Adjust to taste if you like it more savory.
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a little heat)

Oil and Equipment

2 tablespoons neutral oil for cooking
1 large skillet or wok
Cutting board and sharp knife
Small bowl and whisk for the sauce
Tongs or spatula

A wok works great, but a large nonstick or stainless skillet handles this Chicken And Broccoli Recipe just fine.

Tips & Mistakes

Slice chicken thin and even so it cooks quickly and stays tender.
Pat broccoli dry, especially if frozen, so it does not steam and turn soggy.
Mix the sauce fully before you start cooking, since cornstarch clumps if you add it late.
Heat the pan until it shimmers so the chicken browns instead of stews.
Cook chicken in batches if your pan feels crowded, or it will release too much liquid.
Keep broccoli crisp-tender; pull it off the heat as soon as it turns bright green.
Taste the sauce at the end and adjust soy sauce, sugar, or red pepper flakes to your preference.
Do not walk away once you add the sauce, since it thickens quickly and can over-reduce.

How to Make Chicken And Broccoli Recipe

Step 1: Prep the Chicken

Slice the chicken into thin strips, about ¼ inch thick. Add the chicken to a bowl with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon oil. Toss until every piece looks coated and glossy, then set it aside while you prep the rest.

Step 2: Prep the Broccoli and Aromatics

Cut broccoli into bite-size florets if you use fresh. Mince the garlic and ginger and keep them near the stove so you add them quickly. Slice the green onions and set them aside for topping.

Step 3: Mix the Sauce

In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, sesame oil, black pepper, and red pepper flakes. Whisk until the cornstarch dissolves completely and the sauce looks smooth. Keep the bowl near the stove, since you add it at the end.

Step 4: Cook the Broccoli

Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the broccoli and cook 3 to 4 minutes, stirring often, until it turns bright green and just tender with a little bite. Transfer the broccoli to a plate and keep it nearby.

Step 5: Sear the Chicken

Add the remaining 1 tablespoon oil to the same pan and increase the heat slightly if needed. Add the chicken strips in a single layer and let them cook without moving for 1 to 2 minutes so they brown. Stir and cook another 3 to 4 minutes until the chicken cooks through and no pink remains.

Step 6: Add Garlic and Ginger

Push the chicken to the sides of the pan and add garlic and ginger to the center. Stir them for about 30 seconds until they smell fragrant. Mix them into the chicken so everything gets coated with flavor.

Step 7: Add Sauce and Broccoli

Give the sauce a quick stir, then pour it into the pan with the chicken. Stir constantly as the sauce heats; it thickens in about 1 to 2 minutes. Add the broccoli back to the pan and toss until the sauce coats everything and the broccoli heats through.

Step 8: Taste and Finish

Taste a piece of chicken and a floret of broccoli. Adjust with a splash more soy sauce for salt, a pinch more sugar for sweetness, or extra red pepper flakes for heat. Turn off the heat, sprinkle with green onions, and serve hot.

Variations I've Tried

Use chicken thighs instead of breast for a richer, juicier version that stays tender even if you reheat it a few times. Add sliced carrots, snap peas, or bell peppers for extra color and crunch, and increase the sauce by 25 percent so everything still tastes saucy. Swap half the soy sauce for coconut aminos if you want a slightly sweeter, lower sodium twist.

Make a spicy version by adding a spoonful of chili garlic sauce or sriracha to the sauce mixture. Turn it into a noodle dish by tossing cooked lo mein or spaghetti directly into the pan with a splash of extra broth. Serve it over cauliflower rice if you want a lighter base that still soaks up all that garlicky sauce.

How to Serve Chicken And Broccoli Recipe

Serve this Chicken And Broccoli Recipe over hot steamed white rice, brown rice, or jasmine rice so the sauce can soak into every grain. Spoon extra sauce from the pan over the top, since that glossy mixture tastes like liquid gold. Add a side of sliced cucumbers or a simple green salad to keep the meal fresh and balanced.

You can also serve it with noodles, quinoa, or cauliflower rice if you want something different from classic rice. Sprinkle sesame seeds and extra green onions on top for a little crunch and color.

How to store

Cool leftovers to room temperature within 1 hour, then transfer to airtight containers.
Store in the fridge for up to 4 days.
Freeze portions in freezer-safe containers or bags for up to 2 months.
Reheat in a skillet over medium heat with a splash of water or broth until hot and saucy again.
Use the microwave in 30 to 45 second bursts, stirring between each, and stop as soon as it feels hot to avoid overcooking the chicken.