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30-Minute Chicken and Broccoli

30 minute chicken and broccoli made as a quick stir fry with glossy garlic-soy sauce that coats thin chicken strips and bright green broccoli. Cook everything in one wok for tender-crisp vegetables and a thickened, shiny sauce served over fluffy white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, sliced thin
broccoli florets
  • 4 cup broccoli florets
vegetable oil
  • 3 tbsp vegetable oil, divided
garlic
  • 5 clove garlic cloves, minced
fresh ginger
  • 1 tbsp fresh ginger, grated
soy sauce
  • 0.25 cup soy sauce
oyster sauce
  • 2 tbsp oyster sauce
brown sugar
  • 1 tbsp brown sugar
sesame oil
  • 1 tsp sesame oil
cornstarch
  • 1 tbsp cornstarch Mixed with water for the slurry
water
  • 3 tbsp water For the cornstarch slurry
sesame seeds
  • 1 tbsp sesame seeds
cooked rice
  • 4 cup cooked rice

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic soy sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, and sesame oil together until smooth.
Stir-fry the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, then add chicken in a single layer and cook for 3–4 minutes until golden; remove and set aside.
Stir-fry the broccoli and finish
  1. Add the remaining 1 tablespoon vegetable oil, cook broccoli for 3–4 minutes until bright green and tender-crisp, then push the broccoli to the sides.
  2. Add garlic and ginger to the center and cook for 30 seconds, stirring just until fragrant.
  3. Add the chicken back to the pan, then pour the sauce over everything and stir to coat.
  4. Add the cornstarch slurry and toss for about 1 minute until the sauce thickens and clings to the chicken and broccoli.
  5. Serve immediately over cooked rice and top with sesame seeds.

Notes

Pro tip: Slice the chicken thin and keep the pan hot so it browns quickly instead of steaming; for extra gloss, stir continuously once the cornstarch slurry goes in. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water until warmed through. Freeze cooked portions for up to 2 months, though the broccoli may soften slightly. For a lighter swap, use low-sodium soy sauce and reduce the brown sugar by 1/2 tablespoon.