Best Chicken and Broccoli Recipe

Why You’ll Love This Recipe

This chicken and broccoli recipe is a true crowd-pleaser. It’s fast, simple, and made with everyday ingredients, yet delivers big on flavor. The chicken stays juicy, the broccoli remains vibrant and crisp-tender, and the sauce is the perfect balance of salty, garlicky, and slightly sweet. It’s also highly customizable and ideal for meal prep or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

• Boneless, skinless chicken breasts or thighs
• Broccoli florets
• Garlic
• Fresh ginger (optional)
• Soy sauce
• Cornstarch
• Oil (vegetable, canola, or sesame)

For the sauce:

• Low-sodium soy sauce
• Chicken broth or water
• Oyster sauce or hoisin sauce (optional for richness)
• Brown sugar or honey
• Rice vinegar or apple cider vinegar
• Cornstarch (to thicken)
• Sesame oil (for added flavor)

Directions

1. Slice the chicken into thin strips and toss with a little soy sauce and cornstarch. Let marinate for 10–15 minutes.
2. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
3. Steam or blanch the broccoli in boiling water for 2–3 minutes until bright green and slightly tender. Drain and set aside.
4. Heat oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden and cooked through, about 5–7 minutes. Remove and set aside.
5. Add a bit more oil to the pan if needed. Sauté minced garlic (and ginger, if using) until fragrant, about 30 seconds.
6. Return the chicken and broccoli to the pan. Pour in the sauce and stir well to coat everything evenly.
7. Cook for 2–3 minutes, allowing the sauce to bubble and thicken.
8. Drizzle with sesame oil and serve immediately over rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add bell peppers, snap peas, or carrots for more veggies and color.
• Use tofu or shrimp instead of chicken for a different protein option.
• Make it spicy by adding chili flakes or a spoonful of sriracha.
• Swap soy sauce with coconut aminos for a gluten-free or paleo version.
• Serve it over brown rice, jasmine rice, or rice noodles depending on your preference.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce if needed.
This recipe also works well for meal prep—store in individual portions for quick, ready-to-go meals throughout the week.

FAQs

Can I use frozen broccoli?

Yes, just thaw and pat it dry before stir-frying to avoid excess moisture in the pan.

What’s the best cut of chicken for this recipe?

Boneless, skinless chicken thighs are juicier, but breasts also work great and cook quickly.

How do I keep the broccoli crisp?

Blanch it briefly and avoid overcooking. Add it at the end to preserve its bright color and texture.

Can I make this dish ahead of time?

Yes, it reheats well and is ideal for prepping meals in advance.

What can I use instead of oyster sauce?

Hoisin sauce is a good alternative, or just add more soy sauce with a dash of sugar and vinegar.

Is this recipe gluten-free?

Not as written, but you can substitute gluten-free soy sauce and ensure other ingredients are certified gluten-free.

Can I make it without cornstarch?

Yes, but the sauce won’t be as thick. You can substitute arrowroot or flour, or simply reduce the sauce longer.

What oil is best for stir-frying?

Neutral oils like vegetable, canola, or avocado oil are best for high-heat cooking. Sesame oil is great for flavor, added at the end.

Do I need a wok?

A large skillet works just as well. Just ensure it gets hot enough for a good sear.

How can I make this dish low-sodium?

Use low-sodium soy sauce, skip the oyster sauce, and limit the added salt.

Conclusion

This Best Chicken and Broccoli Recipe is a fast, flavorful, and healthier alternative to takeout. With juicy chicken, crisp-tender broccoli, and a savory garlic sauce that comes together in minutes, it’s a reliable go-to for busy nights. Serve it over rice or noodles, customize it with your favorite vegetables, and enjoy a wholesome homemade meal that tastes even better than the restaurant version.

Best Chicken and Broccoli Recipe

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This Best Chicken and Broccoli Recipe is a quick and flavorful stir-fry with juicy chicken, crisp broccoli, and a savory garlic sauce. It’s healthier than takeout and ready in under 30 minutes—perfect for weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stir-Frying
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• 2 tablespoons low-sodium soy sauce (for marinating chicken)
• 1 tablespoon cornstarch (for marinating chicken)
• 2 tablespoons vegetable, canola, or sesame oil (divided)
• For the sauce:
• 1/4 cup low-sodium soy sauce
• 1/4 cup chicken broth or water
• 1 tablespoon oyster sauce or hoisin sauce (optional)
• 1 tablespoon brown sugar or honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil (for finishing)

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Instructions

1. Toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
2. Whisk together all sauce ingredients in a small bowl. Set aside.
3. Blanch broccoli in boiling water for 2–3 minutes until bright green and slightly tender. Drain and set aside.
4. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through and golden, 5–7 minutes. Remove from pan and set aside.
5. Add remaining oil to the pan. Sauté garlic (and ginger, if using) for 30 seconds until fragrant.
6. Return chicken and broccoli to the pan. Pour in the prepared sauce and stir to coat.
7. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
8. Drizzle with sesame oil. Serve hot over rice or noodles.

Notes

• Add extra veggies like bell peppers, carrots, or snap peas for variety.
• Use tofu or shrimp for protein variation.
• Make it spicy with red pepper flakes or sriracha.
• For gluten-free, use coconut aminos and gluten-free oyster/hoisin sauce.
• Arrowroot can replace cornstarch for thickening.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 320
• Sugar: 6g
• Sodium: 720mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 85mg