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 breast or thighs, thinly sliced; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 teaspoon neutral oil (canola, avocado, or vegetable); 4 cups broccoli florets, cut into bite-size pieces; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 1/2 cup low sodium soy sauce; 1/2 cup chicken broth or stock; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon brown sugar or honey; 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 tablespoon neutral oil for cooking; 1 to 2 green onions, thinly sliced; sesame seeds, for garnish; cooked white rice, brown rice, or noodles, for serving

Chicken And Broccoli Recipe hits that perfect takeout-style flavor with tender chicken, crisp-tender broccoli, and a glossy garlicky sauce that tastes savory, slightly sweet, and a little sticky in the best way. It works for busy weeknights, meal prep fans, and anyone who wants a fast, healthier dinner in about 30 minutes. I have cooked some version of this dish hundreds of times, and my kids still cheer when they smell the garlic and soy in the pan.

Why Make This Chicken And Broccoli Recipe at Home

You control the salt, oil, and sugar, so this chicken and broccoli recipe tastes lighter than takeout but still hits those classic flavors. You also get way more broccoli and chicken for the same price as one soggy takeout container.

You skip mystery ingredients and use what you already keep in your pantry. Cleanup stays simple, and you only need one pan plus a bowl for the sauce.

“This tastes like my favorite takeout chicken and broccoli, but fresher, hotter, and with way more actual chicken and veggies. ★★★★★”

Ingredients You Need

Chicken and Marinade

1 ½ pounds boneless skinless chicken breast or thighs, thinly sliced
- Thighs stay juicier and forgive overcooking a bit more.
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon neutral oil (canola, avocado, or vegetable)

This quick marinade gives the chicken flavor and that velvety texture you taste in restaurant stir fry.

Broccoli and Aromatics

4 cups broccoli florets, cut into bite-size pieces
- Fresh broccoli tastes best, but you can use frozen florets straight from the bag.
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut if you like.

Sauce Ingredients

This makes a glossy, savory sauce that coats every piece of chicken and broccoli.

½ cup low sodium soy sauce
- Use regular soy sauce and add a splash of water if you do not have low sodium.
½ cup chicken broth or stock
- Use water and a half bouillon cube if you need a backup plan.
2 tablespoons oyster sauce
- If you avoid shellfish, use extra soy sauce plus 1 teaspoon sugar.
1 tablespoon hoisin sauce
- Adds sweetness and depth; skip it if you do not have it and add 1 extra teaspoon brown sugar.
1 tablespoon brown sugar or honey
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon black pepper
Optional: ¼ teaspoon red pepper flakes for a bit of heat

To Finish

1 tablespoon neutral oil for cooking
1 to 2 green onions, thinly sliced
Sesame seeds for garnish, optional
Cooked white rice, brown rice, or noodles for serving

Equipment

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

Tips & Mistakes

Slice the chicken thin and across the grain so it cooks quickly and stays tender.
Dry the broccoli well after washing so it sears instead of steaming in the pan.
Pre-mix the sauce in a bowl so you do not scramble to add ingredients while the chicken cooks.
Heat the pan until it looks hot and shimmery before you add oil, so the chicken browns instead of stews.
Cook the chicken in batches if your pan feels crowded, or you will get pale, soggy pieces.
Do not overcook the broccoli; stop when it turns bright green and still has a little bite.
Stir the sauce again right before you pour it in, since cornstarch sinks to the bottom.
Turn the heat down once the sauce thickens, or it can turn gluey and too thick.
Taste the sauce at the end and adjust with a splash of soy for salt or a pinch of sugar for balance.
Skip extra salt until the end, since soy sauce already brings plenty of sodium.

How to Make Chicken And Broccoli Recipe

Step 1: Prep the Chicken

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

Step 2: Prep the Broccoli and Aromatics

Cut the broccoli into small florets that cook quickly and evenly. Mince the garlic and ginger and keep them together on the cutting board or in a small dish. This step keeps the cooking part smooth and fast.

Step 3: Mix the Sauce

In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, hoisin sauce, brown sugar, cornstarch, sesame oil, black pepper, and red pepper flakes if you use them. Whisk until the cornstarch dissolves and no lumps remain. Set the bowl near the stove so you can grab it quickly.

Step 4: Cook the Broccoli

Heat a large skillet or wok over medium high heat until it feels hot when you hold your hand above it. Add about 1 teaspoon oil, then add the broccoli. Stir and cook 3 to 4 minutes until the broccoli turns bright green and just tender with a little crunch, then transfer it to a plate.

Step 5: Sear the Chicken

Add the remaining oil to the same hot pan. Add the chicken in a single layer and let it sit for 1 minute so it can brown, then stir and cook 4 to 6 minutes until the chicken turns golden in spots and cooks through. If your pan looks crowded, cook the chicken in two batches and move the cooked pieces to the plate with the broccoli.

Step 6: Add Garlic and Ginger

Push the chicken to one side of the pan. Add the garlic and ginger to the empty side and cook about 30 seconds until they smell fragrant. Stir them into the chicken so they coat the pieces.

Step 7: Add Sauce and Broccoli

Give the sauce a quick stir in the bowl, then pour it into the pan with the chicken. Stir and cook 1 to 2 minutes until the sauce starts to bubble and thicken. Add the broccoli back to the pan and toss everything until the sauce coats the chicken and broccoli.

Step 8: Finish and Serve

Turn the heat to low and taste a piece of chicken and broccoli with a bit of sauce. Adjust with a splash of soy sauce or a pinch of sugar if you want. Sprinkle green onions and sesame seeds on top, then serve hot over rice or noodles.

Variations I've Tried

I swap in chicken thighs when I want extra juicy pieces and a little richer flavor. I also use frozen broccoli when I feel tired or short on time, and it still tastes great if I cook off the extra moisture.

Sometimes I add sliced carrots, snap peas, or bell peppers to turn it into a full stir fry with more color. I also use the same sauce with tofu or shrimp on nights when I want a change from chicken. Gluten free soy sauce or tamari works well if you avoid gluten, and the flavor stays very similar.

How to Serve Chicken And Broccoli Recipe

Serve this chicken and broccoli recipe over hot steamed white rice, brown rice, or even cauliflower rice if you want a lighter option. It also tastes great over plain noodles or instant ramen noodles without the seasoning packet. Add sliced cucumbers or a simple green salad on the side for crunch and freshness. Kids often enjoy it with extra rice and a drizzle of extra sauce on top.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days.
Chill the chicken and broccoli completely before you seal the container, so condensation does not water down the sauce.
Freeze portions in freezer safe containers or bags for up to 2 months, and label them with the date.
Reheat gently in a skillet over medium heat with a splash of water or broth until hot, or use the microwave in short bursts, stirring between each burst so the chicken stays tender.