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30-Minute Chicken and Broccoli

30 minute chicken and broccoli with a glossy soy-garlic sauce that clings to golden chicken bites and bright-green broccoli florets. Stir-fried, then tossed until everything is evenly glazed for a fast weeknight stir fry over fluffy white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 Salt and pepper to taste
  • 1 tbsp cornstarch For coating the chicken.
  • 2 tbsp vegetable oil Use 1 tbsp first, then the remaining amount for stir-frying.
Broccoli stir-fry
  • 4 broccoli florets Use about 4 cups.
  • 4 garlic, minced Use 4 cloves.
  • 1 tsp fresh ginger, grated
Soy-garlic sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch For thickening the sauce.
  • 0.5 cup chicken broth
  • 1 tsp sesame oil
  • 0.5 sesame seeds and green onions for serving

Equipment

  • 1 cast iron skillet

Method
 

Coat and start cooking chicken
  1. Toss the chicken with salt, pepper, and cornstarch until coated. The coating should look dry and lightly dusty on every piece.
  2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. The pan should be hot enough to sizzle immediately.
  3. Cook the chicken for 5-6 minutes until golden and cooked through, then remove. Spread pieces in a single layer so they sear rather than steam.
Stir-fry broccoli and sauce
  1. Add the remaining vegetable oil to the pan and stir-fry the broccoli for 3-4 minutes until bright green and just tender-crisp. Keep the pieces moving so they stay vibrant.
  2. Stir-fry the garlic and grated ginger for 30 seconds. Cook only until fragrant so the garlic doesn’t brown.
  3. Whisk together the sauce ingredients, then pour into the pan and cook for 1-2 minutes until thickened. Watch for the sauce to turn glossy and cling to the spatula.
Combine and serve
  1. Return the cooked chicken to the pan and toss to coat. Keep tossing until every bite is glazed in the dark amber sauce.
  2. Serve over rice, topped with sesame seeds and green onions. Plate immediately so the sauce stays glossy.

Notes

Pro tip: cut the chicken into even bite-size pieces so they finish in the same 5-6 minute window. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the broccoli texture can soften. For a halal-friendly option, use an oyster sauce that is halal-certified or swap with a gluten-free hoisin-based sauce while keeping the cornstarch slurry the same.