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Chicken And Broccoli Recipe
Short Intro
This Chicken And Broccoli Recipe is a healthy, easy, and quick Asian-inspired stir-fry that’s perfect for a busy weeknight dinner.
Full Recipe Introduction
When crisp broccoli meets tender slices of chicken in a savory sauce, you’ve got a homemade stir-fry that feels both comforting and vibrant. I first whipped up this Asian-inspired dish on a chilly fall evening when my grandkids demanded something “green and crunchy.” It’s unique because it skips heavy oils and leans on bright ginger and garlic notes—yet still comforts like a hug in a bowl. From a nutrition standpoint, a 3-ounce portion of chicken breast delivers about 26 g of protein (USDA), while a cup of broccoli packs 2.5 g of fiber and a good hit of vitamin C. You know what? This recipe bridges the gap between healthy and hearty better than most, making it a staple in my dinner rotation.
Why You’ll Love This Chicken And Broccoli Recipe
- Ready in under 30 minutes—perfect for a quick dinner fix
- No oven needed—just one wok or large skillet
- Healthy balance of lean protein, veggies, and flavor
- Asian-inspired sauce that’s tangy, garlicky, and just sweet enough
- Uses pantry staples like soy sauce and cornstarch
- Easily scales up for meal prep or family gatherings
- Flexible—swap chicken for tofu or shrimp effortlessly
- Gluten-free option with tamari or coconut aminos
Ingredients
• 1½ lbs boneless, skinless chicken breast, thinly sliced (about 680 g) (sub: chicken thighs for richer flavor)
• 2 heads broccoli, cut into bite-size florets (about 4 cups) (tip: choose firm, dark-green crowns)
• 3 tbsp low-sodium soy sauce (I love Kikkoman)
• 2 tbsp oyster sauce (Lee Kum Kee is my go-to)
• 1 tbsp rice vinegar (for brightness)
• 1 tbsp sesame oil (for nutty depth)
• 2 tsp cornstarch (divided: 1 tsp for marinade, 1 tsp for sauce)
• 1 tsp freshly grated ginger (or jarred, in a pinch)
• 2 cloves garlic, minced (about 2 tsp)
• 2 tbsp vegetable or avocado oil (avocado oil if you want healthier fats)
• Optional garnish: 1 tsp toasted sesame seeds, chopped green onions
Directions
-
Marinate the Chicken
In a bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of black pepper. Let it rest for 10 minutes—this gives that tender, velvety texture. -
Whisk the Sauce
Combine the remaining soy sauce, oyster sauce, rice vinegar, sesame oil, 1 tsp cornstarch, ginger, and garlic in a small bowl. Stir until smooth so it thickens quickly once it hits the pan. -
Blanch the Broccoli
Bring a pot of water to a boil, drop in the florets for 2 minutes, then immediately transfer to an ice bath. This little shock locks in the vibrant green and keeps broccoli crisp. -
Heat Your Wok or Skillet
Over medium-high heat, warm 2 tbsp oil until it shimmers. A drop of water should sizzle on contact—your cue that it’s ready. -
Stir-Fry the Chicken
Add the marinated chicken in a single layer. Let it sear without moving for 1 minute, then stir-fry for 3–4 minutes until opaque and lightly golden. Transfer to a plate. -
Sauté Broccoli & Aromatics
Toss the blanched broccoli into the wok for 1 minute. Push to the side, add a bit more oil if needed, then sauté any stray garlic or ginger bits for 30 seconds until fragrant. -
Bring It All Together
Return the chicken to the pan. Pour the sauce over everything and stir constantly for about 1–2 minutes, until it coats the chicken and broccoli in a glossy glaze. If it feels too thick, splash in a tablespoon of water. -
Serve and Garnish
Slide the stir-fry onto your favorite rice or noodles. Sprinkle with toasted sesame seeds and chopped green onions for that extra homemade touch.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes (including 10 minutes marinating)
Cook Time: 15 minutes
Total Time: ~40 minutes
Variations
• Swap chicken for shrimp for a light seafood twist.
• Use cauliflower florets instead of broccoli for a lower-carb version.
• Amp up the heat with a drizzle of chili garlic sauce.
• Stir in toasted cashews or almonds for crunch.
• Replace soy sauce with coconut aminos to make it gluten-free.
• Toss in thinly sliced bell peppers or snow peas for extra color.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze leftover chicken and broccoli in meal-prep containers for up to 1 month.
To Reheat: Warm gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce. Microwave on medium power in 30-second bursts works too.
Make-Ahead Tip: Chop veggies and mix the sauce a day ahead—just stir-fry when you’re ready.
Notes
• Adjust the sauce’s sweetness by adding up to 1 tsp brown sugar if you prefer a touch of caramel note.
• For extra depth, marinate chicken in a teaspoon of toasted sesame oil alongside the soy sauce.
• If your sauce splits, add a teaspoon of cornstarch slurry and simmer briefly.
• I learned that steaming broccoli longer makes it too soft; trusting the ice bath keeps it crisp.
FAQs
Q: Can I use frozen broccoli?
A: Yes—just thaw and pat dry, then stir-fry a bit longer to remove excess moisture.
Q: What if I don’t have oyster sauce?
A: Mix 2 tbsp soy sauce with 1 tsp brown sugar and a dash of fish sauce for similar depth.
Q: Is this dish gluten-free?
A: Make it gluten-free by swapping soy sauce for tamari or coconut aminos.
Q: Can I prep everything in advance?
A: Absolutely—slice chicken and prep sauce the night before to speed up cooking.
Q: What side dishes pair well?
A: Jasmine rice, cauliflower rice, or even simple garlic noodles all complement this stir-fry.
Q: How do I thicken the sauce more?
A: Blend another teaspoon of cornstarch with cold water and stir it in while cooking.
Q: Can I use chicken thighs instead?
A: Sure—thighs stay juicier, but reduce cooking time by a minute or two.
Q: My sauce is too salty—help!
A: Dilute with a splash of water or a squeeze of fresh lemon juice to balance flavors.
Conclusion
This Chicken And Broccoli Recipe hits all the right notes: it’s healthy, quick, and bursting with savory, garlicky flavor—plus it’s easy enough to become a weekly favorite. Give it a whirl and let me know how it turns out in the comments below. If you love this stir-fry, you might also enjoy my Easy Garlic Shrimp or Weeknight Beef & Broccoli recipes!
Chicken And Broccoli Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breast thinly sliced
- 2 heads broccoli cut into bite-size florets
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch divided: 1 tsp for marinade, 1 tsp for sauce
- 1 tsp ginger freshly grated
- 2 cloves garlic minced
- 2 tbsp vegetable or avocado oil avocado oil if you want healthier fats
Instructions
- In a bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of black pepper. Let it rest for 10 minutes—this gives that tender, velvety texture.
- Combine the remaining soy sauce, oyster sauce, rice vinegar, sesame oil, 1 tsp cornstarch, ginger, and garlic in a small bowl. Stir until smooth so it thickens quickly once it hits the pan.
- Bring a pot of water to a boil, drop in the florets for 2 minutes, then immediately transfer to an ice bath. This little shock locks in the vibrant green and keeps broccoli crisp.
- Over medium-high heat, warm 2 tbsp oil until it shimmers. A drop of water should sizzle on contact—your cue that it's ready.
- Add the marinated chicken in a single layer. Let it sear without moving for 1 minute, then stir-fry for 3–4 minutes until opaque and lightly golden. Transfer to a plate.
- Toss the blanched broccoli into the wok for 1 minute. Push to the side, add a bit more oil if needed, then sauté any stray garlic or ginger bits for 30 seconds until fragrant.
- Return the chicken to the pan. Pour the sauce over everything and stir constantly for about 1–2 minutes, until it coats the chicken and broccoli in a glossy glaze. If it feels too thick, splash in a tablespoon of water.
- Slide the stir-fry onto your favorite rice or noodles. Sprinkle with toasted sesame seeds and chopped green onions for that extra homemade touch.
