Chicken And Broccoli Recipe hits that perfect takeout-style flavor with tender chicken, crisp-tender broccoli, and a glossy garlicky sauce that clings to every bite. It suits busy weeknights, meal prep fans, and anyone who wants a satisfying dinner on the table in about 30 minutes. I cook some version of this at least once a week, usually in sweatpants and with a podcast going in the background.
Why Chicken And Broccoli Recipe Is Worth It
This Chicken And Broccoli Recipe packs big flavor with simple ingredients you probably already own. The sauce tastes savory, slightly sweet, and garlicky, with just enough ginger to keep things interesting without burning your face off.
You control the salt, sugar, and oil, so it tastes lighter and fresher than takeout. Cleanup stays easy because everything cooks in one skillet or wok, and leftovers reheat like a dream for lunch the next day.
“This Chicken And Broccoli Recipe tastes like my favorite takeout, but cleaner, fresher, and faster to make at home. ★★★★★”
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 and a little more forgiveness if you overcook.
- 4 cups broccoli florets, bite-size pieces
- Fresh broccoli gives the best texture, but frozen florets work if you thaw and pat dry.
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced (optional, for color and sweetness)
- 2 tablespoons neutral oil (avocado, canola, or light olive oil)
Marinade / Seasoning for Chicken
- 2 tablespoons soy sauce (use low sodium if you watch salt)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar or honey
I like Kikkoman or San-J for soy sauce because they taste balanced and consistent. Any grocery store cornstarch works; just keep it dry and clump free.
Sauce Ingredients
- 1/3 cup low sodium soy sauce
- 1/3 cup chicken broth or stock
- 2 tablespoons oyster sauce
- If you avoid shellfish, use extra soy sauce plus a teaspoon of sugar.
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon rice vinegar
- 1–2 teaspoons sriracha or chili garlic sauce, to taste
- 1.5 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
You can use Better Than Bouillon for the chicken broth to save pantry space. I like Lee Kum Kee for oyster and hoisin sauce because they taste consistent and not overly salty.
Garnishes (Optional but tasty)
- 1–2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Extra drizzle of sesame oil
Equipment List
- Large nonstick skillet or wok
- Cutting board and sharp chef’s knife
- Small and medium mixing bowls
- Whisk or fork for mixing sauces
- Tongs or spatula
- Measuring cups and spoons
Quick Tips & substitutions
- Slice chicken thinly across the grain so it cooks fast and stays tender.
- Pat chicken dry before marinating so the cornstarch sticks and browns nicely.
- Use frozen broccoli florets if needed; thaw, drain, and pat dry to avoid watery sauce.
- Swap chicken with firm tofu cubes for a vegetarian version; press tofu first for better browning.
- Use tamari or coconut aminos instead of soy sauce for a gluten-conscious option.
- Cut sugar in half and skip hoisin if you prefer a more savory, less sweet sauce.
- Stir the cornstarch slurry right before you add it, since it settles at the bottom of the bowl.
- Pre-chop everything before you start cooking, because the stir fry process moves quickly.
- If the sauce tastes too salty, add a splash of water and a little extra brown sugar.
- If you want more heat, add extra sriracha at the end instead of in the main sauce so everyone can adjust.
How to Make Chicken And Broccoli
Step 1: Marinate the chicken
Add sliced chicken to a medium bowl. Pour in soy sauce, cornstarch, sesame oil, garlic powder, onion powder, and sugar or honey. Toss until every piece looks coated and glossy, then set aside for at least 10–15 minutes while you prep the veggies.
If you have extra time, chill the marinated chicken for up to 1 hour for even better flavor. I often mix this before I unload groceries, then cook once everything else sits ready.
Step 2: Mix the sauce
In a separate bowl, whisk soy sauce, chicken broth, oyster sauce, hoisin sauce, brown sugar or honey, garlic, ginger, rice vinegar, and sriracha. Taste a small spoonful and adjust sweetness or heat to your liking. In a small cup, stir cornstarch with water to form a smooth slurry.
Keep the slurry near the stove so you can grab it quickly. This sauce forms the heart of the Chicken And Broccoli Recipe, so take a moment to get the balance right.
Step 3: Blanch or quick steam the broccoli
Bring a pot of salted water to a boil, or set a steamer basket over simmering water. Add broccoli florets and cook 1–2 minutes until bright green and crisp-tender. Drain immediately and run under cold water or place in an ice bath to stop cooking.
If you hate extra dishes, you can skip blanching and stir fry the broccoli longer in the pan. I still prefer this quick step because it keeps the broccoli vibrant and crunchy.
Step 4: 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 so it sears instead of steams. Cook 3–4 minutes, flipping once, until the pieces look browned and cooked through.
Transfer cooked chicken to a plate, then repeat with the remaining chicken and another tablespoon of oil. This two-batch method keeps the pan hot and gives you that tasty browned edge on the chicken.
Step 5: Sauté veggies and aromatics
In the same skillet, lower heat to medium and add a small splash of oil if the pan looks dry. Add sliced onion and bell pepper and cook 3–4 minutes until they soften slightly. Stir in garlic and ginger and cook about 30 seconds, just until fragrant.
Add the blanched broccoli to the pan and toss with the aromatics. Season with a small pinch of salt if needed, but keep in mind the sauce adds more salt later.
Step 6: Add sauce and thicken
Pour the mixed sauce (not the slurry yet) into the skillet with the veggies. Bring it to a gentle simmer while you stir. Once it bubbles, give the cornstarch slurry a quick stir and drizzle it into the center of the pan while you stir constantly.
The sauce thickens within 1–2 minutes and turns glossy and smooth. If it thickens too much, splash in a tablespoon or two of water until it reaches your ideal consistency.
Step 7: Combine chicken and finish
Return the cooked chicken and any juices from the plate to the skillet. Toss everything together so the sauce coats every piece of chicken and broccoli. Let it cook another 1–2 minutes so the flavors mingle and the chicken heats through.
Turn off the heat and drizzle a tiny bit of sesame oil over the top. Sprinkle with sliced green onions and sesame seeds, then taste one last time and adjust seasoning if needed.
Recipe Variations
- Gluten-conscious: Use tamari or certified gluten-free soy sauce and a gluten-free oyster sauce substitute.
- Low carb: Serve over cauliflower rice, reduce brown sugar, and skip hoisin sauce.
- Extra veggies: Add snap peas, mushrooms, zucchini, or baby corn during the veggie step.
- Spicy version: Add extra sriracha, chili flakes, or chili oil at the end for a kick.
- Orange twist: Add 2–3 tablespoons fresh orange juice and a little zest to the sauce for a citrus note.
- Peanut style: Stir in 2 tablespoons peanut butter to the sauce and thin with extra broth for a nutty flavor.
- Tofu swap: Use pressed, cubed firm tofu instead of chicken and pan fry until golden before adding to the sauce.
Ways to Serve Chicken And Broccoli
- Spoon over steamed jasmine rice or brown rice for a classic takeout-style bowl.
- Serve with cauliflower rice or shredded cabbage for a lighter, low carb plate.
- Pair with stir fried noodles or plain cooked ramen for a heartier meal.
- Pack into meal prep containers with rice and extra veggies for easy lunches.
- Serve with cucumber salad or simple sliced cucumbers for a fresh, crunchy side.
Storage Success
Let Chicken And Broccoli Recipe cool to room temperature, then transfer it to airtight containers. Store in the fridge for up to 4 days, and reheat in a skillet over medium heat with a splash of water to loosen the sauce. You can also reheat in the microwave in 30 second bursts, stirring between each round so the chicken heats evenly.
For longer storage, freeze portions for up to 2 months, then thaw overnight in the fridge before reheating. I like to freeze rice separately so it keeps a better texture when I reheat the meal.
Chicken And Broccoli Recipe
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, chicken broth, oyster sauce (if using), brown sugar, black pepper, and sesame oil. In a separate small bowl, stir together cornstarch and water to make a slurry and set both aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until no longer pink and lightly browned, about 5–6 minutes. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add broccoli florets and cook, stirring, for 2–3 minutes. Splash in a few tablespoons of water, cover, and steam until broccoli is crisp-tender, about 2 minutes more.
- Add the minced garlic and ginger to the broccoli and cook, stirring constantly, for 30 seconds until fragrant.
- Return the cooked chicken and any accumulated juices to the skillet. Pour in the soy sauce mixture and bring to a gentle simmer.
- Stir the cornstarch slurry, then pour it into the pan while stirring. Cook for 1–2 minutes until the sauce thickens and coats the chicken and broccoli.
- Taste and adjust seasoning if needed. Serve hot over cooked rice if desired.
Notes
Approximate per serving (without rice): 290 calories; fat 12 g; saturated fat 2 g; carbohydrates 12 g; fiber 3 g; sugars 5 g; protein 33 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.