Name: Chicken And Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds boneless skinless chicken breast, thinly sliced; 4 cups broccoli florets, bite sized; 2 tablespoons neutral oil (avocado, canola, or light olive oil); 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 1/4 cup low sodium soy sauce; 1/4 cup chicken broth or water; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon brown sugar or honey; 1 teaspoon toasted sesame oil; 1/4 teaspoon black pepper; 1/4 to 1/2 teaspoon red pepper flakes or chili garlic sauce, to taste; 1.5 tablespoons cornstarch; 2 tablespoons cold water; sliced green onions; toasted sesame seeds; extra red pepper flakes

Chicken And Broccoli Recipe tastes savory, garlicky, and a little bit saucy, perfect for anyone who loves takeout-style stir fry at home in about 30 minutes. It works for busy weeknights, meal prep, or a cozy dinner that still feels a little healthy. I first cooked a version of this in my tiny college apartment, and it still saves my week when life gets wild.

Why Chicken And Broccoli Recipe Is Worth It

This Chicken And Broccoli Recipe gives you that classic takeout flavor with simple ingredients and a quick skillet situation. You control the salt, the oil, and the spice, so it tastes fresher and lighter than most restaurant versions.

You cook everything in one pan, so cleanup stays easy. The sauce uses pantry staples, so you probably own most of what you need already.

Tastes like my favorite takeout chicken and broccoli, but cleaner, fresher, and faster to get on the table. ★★★★★

Ingredients You Need

Chicken and Veggies

1.5 pounds boneless skinless chicken breast, thinly sliced
- You can use boneless skinless chicken thighs for juicier meat.
4 cups broccoli florets, bite sized
- Fresh broccoli works best, but you can use frozen florets if you thaw and pat them dry.
2 tablespoons neutral oil (avocado, canola, or light olive oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use 1/2 teaspoon ground ginger if you do not have fresh.

Marinade / Sauce Base

1/4 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten free needs.
1/4 cup chicken broth or water
2 tablespoons oyster sauce
- This adds depth; if you skip it, add 1 extra tablespoon soy sauce plus 1 teaspoon sugar.
1 tablespoon rice vinegar
- Apple cider vinegar works in a pinch.
1 tablespoon brown sugar or honey
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper flakes or chili garlic sauce, to taste

Thickener

1.5 tablespoons cornstarch
- Use arrowroot starch if you avoid corn.
2 tablespoons cold water

Optional Garnishes

Sliced green onions
Toasted sesame seeds
Extra red pepper flakes

Pantry Shortcuts

Use jarred minced garlic and ginger if you want to save chopping time.
Use pre cut broccoli florets from the produce section.
Use pre sliced chicken strips if your store sells them for stir fry.

Equipment List

Large skillet or wok
Cutting board and sharp knife
Small bowl for sauce
Whisk or fork
Tongs or spatula
Measuring cups and spoons

Quick Tips & substitutions

Slice chicken thin so it cooks quickly and stays tender.
Pat chicken dry with paper towels so it browns instead of steams.
Use high heat and preheat the pan so the chicken sears nicely.
Stir the cornstarch slurry right before you add it so it stays smooth.
Swap chicken thighs for extra juicy meat that forgives overcooking.
Use tamari or coconut aminos plus gluten free oyster sauce for gluten free needs.
Use frozen broccoli if needed, but thaw and dry it so the sauce does not water down.
Double the sauce if you love extra sauce over rice or noodles.
Skip red pepper flakes if kids eat this, and pass hot sauce at the table.
Add a splash of extra broth if the sauce thickens more than you like.

How to Make Chicken And Broccoli Recipe

Step 1: Prep the Chicken and Broccoli

Slice the chicken into thin strips, about 1/4 inch thick, across the grain. Cut broccoli into small florets so they cook quickly and evenly. Set both aside near the stove so you cook without scrambling.

Step 2: Mix the Sauce

In a small bowl, whisk soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes. Taste a tiny bit and adjust salt, sweetness, or heat to your liking. In another small cup, stir cornstarch with cold water until smooth and no lumps remain.

Step 3: Marinate the Chicken Briefly

Spoon 2 to 3 tablespoons of the sauce over the sliced chicken and toss to coat. Let the chicken sit while you heat the pan and start the broccoli. This quick soak adds flavor without extra work.

Step 4: Cook the Broccoli

Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add broccoli and cook 2 to 3 minutes, stirring often, until it turns bright green and slightly tender but still crisp. Splash in 2 tablespoons water, cover the pan for 1 minute, then uncover and cook off any extra moisture. Transfer broccoli to a plate.

Step 5: Sear the Chicken

Add the remaining 1 tablespoon oil to the hot pan. Add chicken in a single layer, and cook 2 to 3 minutes without moving it so it browns. Stir and cook another 2 to 3 minutes until the chicken cooks through and no pink remains.

Step 6: Add Aromatics

Push chicken to the sides of the pan and add garlic and ginger to the center. Cook 30 seconds to 1 minute, stirring, until they smell fragrant and slightly golden. Stir them into the chicken.

Step 7: Sauce It Up

Give the sauce a quick stir, then pour it over the chicken. Bring it to a gentle simmer. Stir the cornstarch slurry again, then drizzle it in while you stir the pan.

Step 8: Finish With Broccoli

Add the cooked broccoli back into the pan. Toss everything together until the sauce thickens and coats the chicken and broccoli, about 1 to 2 minutes. Taste and adjust soy sauce, vinegar, or sugar if you want more salt, tang, or sweetness.

Step 9: Garnish and Serve

Turn off the heat and sprinkle sliced green onions and sesame seeds over the top. Serve the Chicken And Broccoli Recipe hot over rice, cauliflower rice, or noodles. Enjoy that glossy, savory sauce while it still steams.

Recipe Variations

Gluten free: Use tamari or coconut aminos and a gluten free oyster sauce, and confirm your broth label.
Low carb: Serve over cauliflower rice and use a low carb sweetener in place of brown sugar or honey.
Extra veggie: Add sliced carrots, snap peas, or bell peppers with the broccoli.
Spicy: Add more red pepper flakes or a spoon of chili garlic sauce to the main sauce.
No soy: Use coconut aminos and extra salt, and skip oyster sauce or use a soy free alternative.
No cornstarch: Use arrowroot or tapioca starch in the same amount.
Sesame twist: Add 1 extra teaspoon sesame oil at the end for stronger nutty flavor.

Ways to Serve Chicken And Broccoli Recipe

Spoon over steamed jasmine rice or brown rice.
Serve with cauliflower rice for a lighter bowl.
Toss with cooked lo mein or spaghetti noodles.
Pair with a side of cucumber salad or simple green salad.
Pack into meal prep containers with rice and extra veggies.

Storage Success

Let the Chicken And Broccoli Recipe cool until just warm, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove over medium heat with a splash of water or broth so the sauce loosens. You can freeze portions for up to 2 months, then thaw overnight in the fridge before reheating. Stir during reheating so the sauce turns smooth again and the broccoli heats evenly.