A fast, flavorful, and wholesome dish featuring tender chicken fillet, vibrant broccoli, and a savory garlic-ginger sauce—this recipe is a weeknight favorite that packs big flavor with minimal effort.
This Chicken and Broccoli Stir-Fry is your answer to a quick dinner that doesn’t skimp on taste. It combines juicy pieces of chicken with crisp-tender broccoli, all tossed in a rich garlic-ginger sauce made with soy sauce, oyster sauce, and just a hint of sugar to balance the umami depth. With bold aromatics like garlic, fresh ginger, and cilantro, it delivers satisfying Asian-inspired flavor while still being incredibly simple to prepare.
This dish is stir-fried in one pan, making cleanup a breeze. Whether served over fluffy rice, rice noodles, or on its own as a low-carb meal, this Chicken and Broccoli Stir-Fry offers a complete and comforting dinner option in just 30 minutes.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2–3
Cuisine: Asian-Inspired
Ingredients
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2 tablespoons cornstarch (16 g)
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300–350 g (10–12 oz) boneless chicken fillet, sliced into strips
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1 medium head of broccoli (about 250 g), cut into florets
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated (about 10 g)
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2 tablespoons soy sauce (30 ml)
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1 tablespoon oyster sauce (15 ml)
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1 teaspoon sugar (4 g)
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100 ml (⅓ cup + 1 tablespoon) water
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1 tablespoon cooking oil (for stir-frying)
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Handful of fresh cilantro leaves, chopped (optional, for garnish)
Directions
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Prepare the chicken. Slice the chicken fillet into thin strips and toss with 1 tablespoon of cornstarch. This helps the chicken brown nicely and creates a light coating that thickens the sauce later.
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Blanch the broccoli. In a pot of boiling water, blanch the broccoli florets for 2 minutes until bright green and slightly tender. Drain and set aside.
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Make the sauce. In a small bowl, mix soy sauce, oyster sauce, sugar, and 100 ml of water. Stir until sugar is dissolved. Set aside.
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Heat the pan. In a large nonstick skillet or wok, heat 1 tablespoon of oil over medium-high heat.
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Sauté aromatics. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
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Cook the chicken. Add the chicken strips to the skillet. Stir-fry for 5–6 minutes until cooked through and lightly golden.
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Add the broccoli. Toss the blanched broccoli into the skillet with the chicken. Stir to combine.
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Pour the sauce. Give the prepared sauce a quick stir and pour it over the chicken and broccoli. Stir to coat everything evenly.
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Thicken the sauce. In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons of water to create a slurry. Pour it into the skillet and stir constantly until the sauce thickens (1–2 minutes).
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Finish and serve. Once the sauce has thickened and evenly coats the ingredients, remove from heat. Garnish with fresh cilantro and serve hot.
Nutritional Information (Per Serving, out of 3)
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Calories: 280
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Protein: 27 g
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Fat: 10 g
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Carbohydrates: 18 g
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Fiber: 3 g
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Sugar: 4 g
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Sodium: 950 mg
The Origins and Popularity of Chicken and Broccoli
Chicken and Broccoli Stir-Fry is a classic Asian-American dish that draws inspiration from traditional Cantonese cooking. It became widely popular in the United States in the mid-20th century with the rise of Chinese takeout cuisine. What makes this dish special is its fusion of flavor and texture—tender chicken, crisp broccoli, and a silky sauce that clings to every bite. Today, it’s a staple in home kitchens around the world because of how easy it is to prepare and adapt to different palates.
Reasons Why You’ll Love This Recipe
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Quick and easy: It comes together in under 30 minutes.
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Flavor-packed: The garlic-ginger base is rich and fragrant.
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Healthy and balanced: Lean protein, fresh vegetables, and minimal oil.
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Customizable: Add bell peppers, mushrooms, or snow peas.
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Crowd-pleaser: Kid-friendly, lunchbox-approved, and dinner-party ready.
Health Benefits
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Chicken breast is a great source of lean protein with low fat content.
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Broccoli is rich in vitamin C, fiber, and antioxidants that support immunity and digestion.
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Garlic and ginger are natural anti-inflammatories that support heart health and gut function.
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Cornstarch thickens without excess fat, making it a healthier choice for stir-fry sauces.
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Cilantro adds detoxifying properties and a refreshing finish to the dish.
Serving Suggestions
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Serve over steamed jasmine rice or brown rice for a traditional pairing.
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Try it with rice noodles or soba noodles for an alternative texture.
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For a low-carb option, pair it with cauliflower rice or spiralized zucchini.
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Add a side of pickled vegetables or a cucumber salad for a bright contrast.
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Drizzle with sesame oil and sprinkle toasted sesame seeds for an extra layer of flavor.
Cooking Tips
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Slice chicken thinly and evenly for fast and even cooking.
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Don’t overcook the broccoli. Blanching keeps it crisp and green.
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Use high heat and work quickly when stir-frying to avoid soggy results.
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Deglaze with a splash of water or broth if anything sticks to the pan.
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Taste the sauce before thickening—adjust saltiness or sweetness as needed.
Variations to Try
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Spicy Version: Add a chopped chili or a teaspoon of chili garlic paste to the sauce.
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Vegetarian Twist: Replace chicken with tofu or tempeh, using the same marinade and cooking method.
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Nutty Flavor: Add a handful of toasted cashews or peanuts just before serving.
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Sweet Touch: Stir in a teaspoon of honey or brown sugar for a mild sweetness.
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Citrus Boost: Add a splash of lime juice or orange zest at the end for brightness.
Conclusion
This Chicken and Broccoli Stir-Fry is proof that simple ingredients can create incredible flavor. From the tender chicken and crisp broccoli to the silky sauce enriched with garlic, ginger, soy, and oyster sauce, every element plays a role in creating a comforting, restaurant-worthy dish you can enjoy at home. Whether you’re meal-prepping, hosting friends, or just trying to get dinner on the table quickly, this recipe is one you’ll come back to again and again.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes. Just thaw and drain it well before using. Skip blanching, as frozen broccoli is often pre-cooked.
2. What can I use instead of oyster sauce?
Hoisin sauce or a mix of soy sauce and a bit of sugar can be used, though the flavor will vary slightly.
3. Can I make this gluten-free?
Yes! Use gluten-free soy sauce (tamari) and ensure your oyster sauce is gluten-free.
4. How do I make it vegetarian?
Use tofu or tempeh instead of chicken and replace oyster sauce with a mushroom-based sauce.
5. Can I use chicken thighs?
Absolutely. Thighs are juicier and add extra richness to the dish.
6. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
7. Can I double the recipe?
Yes, but stir-fry in batches to avoid overcrowding the pan and steaming the ingredients.
8. Why is my sauce too thin?
Try adding a bit more cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer for another minute.
9. What oil is best for stir-frying?
Use oils with a high smoke point like canola, peanut, or light olive oil.
10. Can I freeze it?
You can freeze the cooked chicken and broccoli for up to a month, but the texture of the broccoli may soften upon reheating.