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, thinly sliced against the grain; 4 cups broccoli florets, cut into bite-size pieces; 2 tablespoons neutral oil (such as canola, avocado, or grapeseed); 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 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, lightly packed; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1/4 teaspoon white pepper or black pepper; 1 1/2 tablespoons cornstarch; 2 tablespoons cold water; sliced green onions; toasted sesame seeds; red pepper flakes or chili crisp, for serving; cooked rice or noodles, for serving

Chicken And Broccoli Recipe tastes savory, garlicky, and a little sweet, with tender chicken and crisp-tender broccoli in a glossy sauce that clings to every bite. It works perfectly for busy weeknights, meal prep, or anyone who wants a takeout-style dinner on the table in about 30 minutes. I cooked versions of this dish in my tiny first apartment kitchen, and it still feels like comfort food that happens to be pretty healthy.

Why Make This Chicken And Broccoli Recipe at Home

You control the ingredients, so the sauce tastes fresh and clean instead of salty or gloopy. You also adjust the sweetness, spice level, and veggies to fit your own crew.

You save money, skip delivery fees, and still get that classic takeout flavor. Cleanup stays simple, especially if you use one skillet or wok and a cutting board.

Tastes just like my favorite takeout chicken and broccoli, but fresher, lighter, and somehow even more addictive ★★★★★

Ingredients You Need

Chicken and Veggies

1 ½ pounds boneless skinless chicken breast, thinly sliced
- You can use boneless skinless chicken thighs for juicier bites.
4 cups broccoli florets, cut into bite-size pieces
- Fresh broccoli gives the best texture, but frozen broccoli works if you thaw and pat dry first.
2 tablespoons neutral oil (canola, avocado, or grapeseed)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.

Sauce Ingredients

This makes a glossy, savory brown sauce that tastes similar to Chinese restaurant chicken and broccoli.

½ cup low sodium chicken broth
¼ cup low sodium soy sauce
- Use tamari for a gluten free version.
2 tablespoons oyster sauce
- This adds depth and that classic takeout flavor; if you skip it, add 1 extra tablespoon soy sauce and ½ teaspoon sugar.
1 tablespoon hoisin sauce
- Adds a touch of sweetness and body; if you do not have it, use 1 tablespoon brown sugar.
1 tablespoon brown sugar, lightly packed
1 tablespoon rice vinegar
- Apple cider vinegar works in a pinch.
1 teaspoon toasted sesame oil
¼ teaspoon white pepper or black pepper

Slurry To Thicken The Sauce

1 ½ tablespoons cornstarch
2 tablespoons cold water

Optional Garnishes

Sliced green onions
Toasted sesame seeds
Red pepper flakes or a drizzle of chili crisp for heat

Pantry Shortcuts

Pre-minced garlic and ginger from a jar or tube
Pre-cut broccoli florets in a bag
Microwave rice packets for serving

Equipment List

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

Tips & Mistakes

Slice chicken thinly and evenly so it cooks quickly and stays tender.
Pat chicken dry before cooking so it browns instead of steaming.
Heat the pan until it feels hot before you add oil and chicken, or the meat will turn pale and rubbery.
Do not crowd the pan; cook chicken in two batches if needed to keep a nice sear.
Add garlic and ginger after the chicken browns so they do not burn.
Blanch broccoli briefly in boiling water or steam it lightly if you like very tender florets.
Keep broccoli crisp-tender; if you cook it too long, it turns mushy and dull in color.
Stir the cornstarch slurry right before you pour it in, or the starch settles at the bottom.
Simmer the sauce only until it thickens and turns glossy; if you cook it too long, it can turn gluey.
Taste the sauce at the end and adjust with a splash of soy sauce for salt, sugar for sweetness, or vinegar for brightness.

How to Make Chicken And Broccoli Recipe

Step 1: Prep Everything

Slice the chicken into thin strips, about ¼ inch thick, against the grain. Cut broccoli into small florets so they cook quickly and evenly. Mince garlic and ginger, then set them aside in a small bowl.

In another small bowl, whisk together chicken broth, soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, sesame oil, and pepper. In a separate bowl, stir cornstarch and cold water until smooth. Keep both bowls near the stove so you move quickly once the pan heats.

Step 2: Cook The Broccoli

Bring a pot of water to a boil and add a pinch of salt. Drop in the broccoli florets and cook 1 to 2 minutes until bright green and just starting to soften. Drain immediately and run under cold water or place in a bowl with ice water to stop the cooking.

Drain well and pat dry with a clean towel. This step keeps the broccoli crisp-tender and prevents extra water from thinning the sauce.

Step 3: Sear The Chicken

Heat 1 tablespoon oil in a large skillet or wok over medium high heat. When the oil shimmers, add half the chicken in a single layer. Let it cook without moving for 2 to 3 minutes so it browns, then stir and cook another 2 to 3 minutes until the pieces turn opaque and cooked through.

Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon oil and repeat with the rest of the chicken. Set all the cooked chicken aside.

Step 4: Build Flavor With Garlic And Ginger

Lower the heat to medium. In the same pan, add garlic and ginger. Stir constantly for 30 seconds to 1 minute until they smell fragrant.

Do not walk away, because they can burn quickly. If the pan looks dry, splash in 1 tablespoon of chicken broth from your sauce mixture.

Step 5: Add Sauce And Thicken

Pour the sauce mixture into the pan with the garlic and ginger. Stir and bring it to a gentle simmer. Give the cornstarch slurry a quick stir, then pour it into the sauce while you stir.

Cook 1 to 3 minutes until the sauce thickens and turns glossy. If it thickens too much, add a splash of water or broth until it reaches your preferred consistency.

Step 6: Combine Chicken And Broccoli

Add the cooked chicken and broccoli to the pan. Toss everything in the sauce until the pieces coat evenly and heat through, about 2 to 3 minutes. Taste and adjust seasoning with a bit more soy sauce, sugar, or vinegar if needed.

Turn off the heat. Sprinkle with green onions, sesame seeds, or red pepper flakes if you like a little kick.

Step 7: Serve

Spoon the chicken and broccoli over hot cooked rice, noodles, or cauliflower rice. Serve right away while the sauce still feels silky and the broccoli stays bright.

Variations I've Tried

I swap the broccoli for a mix of broccoli, snap peas, and carrots when I want more color and texture. I also use chicken thighs when I crave extra juicy pieces and do not mind a tiny bit more chopping. Sometimes I add a spoonful of chili garlic sauce or sriracha to the main sauce for a spicy chicken and broccoli version.

I also tried a lighter version with less sugar and extra vinegar, which tastes great for anyone who prefers a sharper, less sweet sauce. For a lower carb option, I serve it over cauliflower rice and load it up with extra broccoli. A peanut twist with a spoonful of peanut butter in the sauce tastes fun and kid friendly, almost like a cross between stir fry and peanut noodles.

How to Serve Chicken And Broccoli Recipe

Serve this chicken and broccoli recipe over steamed jasmine rice, brown rice, or simple white rice for a classic takeout-style plate. Noodles like lo mein, rice noodles, or even plain spaghetti work nicely when you toss them in a little of the sauce. Add a side of cucumber salad or sliced oranges to keep the meal fresh and light.

You can also spoon it into meal prep containers with rice and extra veggies for easy lunches. If you cook for kids, keep red pepper flakes on the side so everyone controls their own spice level.

How to store

Cool leftovers to room temperature within 1 hour, then place them in airtight containers.
Store in the fridge for up to 4 days.
Freeze portions in freezer safe containers or bags for up to 2 months; press out extra air to prevent ice crystals.
Reheat gently in a skillet over medium heat with a splash of water or broth until hot, or microwave in short bursts, stirring between each, so the chicken stays tender and the sauce loosens nicely.