Chicken And Broccoli Recipe

Chicken And Broccoli Recipe tastes savory, garlicky, and a little bit saucy, like your favorite takeout but fresher and lighter. It works perfectly for busy weeknights, meal prep fans, and anyone who wants dinner on the table in about 30 minutes. I cook this at least once a week, usually while answering homework questions and trying not to burn the rice.

Why Chicken And Broccoli Recipe Is Worth It

You get tender chicken, crisp-tender broccoli, and a glossy stir fry sauce that clings to every bite. The flavor hits that salty, slightly sweet, garlicky, gingery combo that takeout does, but you control the ingredients and the oil.

This recipe uses simple pantry staples, so you skip any specialty-store run. Cleanup stays easy, and you only need one pan plus a pot for rice or noodles.

“Tastes like my favorite takeout Chicken And Broccoli Recipe, but fresher and lighter, and my whole family licked their plates clean. ★★★★★”

Ingredients You Need

Chicken & Veggies

• 1.5 pounds boneless skinless chicken breast, thinly sliced
  • Use thighs if you like juicier chicken or want a little more forgiveness with cooking time.
• 4 cups broccoli florets, bite-size pieces
  • Fresh works best, but frozen florets also work if you thaw and pat them dry.
• 2 tablespoons neutral oil (avocado, canola, or light olive oil)
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
  • Use ginger paste from a tube as a shortcut.

Sauce

• 1/3 cup low sodium soy sauce
  • Use tamari or coconut aminos for a gluten free option.
• 1/3 cup chicken broth or stock
  • Use water plus 1/2 teaspoon bouillon paste if you need a pantry backup.
• 2 tablespoons oyster sauce
  • Skip it if you do not have it and add 1 extra tablespoon soy sauce plus 1 teaspoon sugar.
• 1 tablespoon rice vinegar
  • White vinegar works in a pinch; use half the amount since it tastes stronger.
• 1.5 tablespoons brown sugar or honey
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper

Optional toppings

• Toasted sesame seeds
• Extra sliced green onion tops
• Red pepper flakes or a drizzle of chili crisp for heat

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Small bowl and whisk for sauce
• Tongs or spatula
• Measuring cups and spoons

Quick Tips & substitutions

• Slice chicken thin and across the grain so it cooks fast and stays tender.
• Pat chicken dry before cooking so it browns instead of steaming.
• Use fresh broccoli when possible; if you use frozen, thaw and dry it to avoid a watery sauce.
• Stir the sauce again right before you pour it in, since cornstarch settles at the bottom.
• Swap soy sauce with tamari or coconut aminos for a gluten free Chicken And Broccoli Recipe.
• Use thighs instead of breasts if you want extra juicy chicken or worry about overcooking.
• Skip oyster sauce if needed and add a little extra soy sauce and sugar to balance flavor.
• Add a pinch of red pepper flakes in the sauce if you like a spicy kick.
• Serve over rice, noodles, or cauliflower rice to match your carb goals.

How to Make Chicken And Broccoli Recipe

Step 1: Prep everything

Slice the chicken into thin strips, about 1/4 inch thick. Cut broccoli into small florets so they cook quickly and evenly. Mince garlic and ginger, and slice green onions, keeping white and green parts separate.

In a small bowl, whisk soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, cornstarch, sesame oil, and black pepper until smooth. Set the sauce near the stove so you can grab it fast. This quick prep step keeps the cooking part stress free.

Step 2: Cook the broccoli

Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add broccoli and a pinch of salt, then toss for 2 to 3 minutes until it turns bright green and slightly tender. Add a splash of water, cover the pan, and steam for 1 to 2 minutes until crisp tender.

Transfer broccoli to a plate and keep it nearby. The broccoli finishes in the sauce later, so keep a little bite in it now. No one needs mushy broccoli in their life.

Step 3: Sear the chicken

Add the remaining 1 tablespoon oil to the same skillet over medium high heat. Add the sliced chicken in a single layer and let it sit for 1 to 2 minutes so it browns. Stir and cook another 3 to 4 minutes until the chicken turns opaque and cooks through.

Add the white parts of the green onions, garlic, and ginger to the chicken. Stir and cook 30 to 60 seconds until fragrant, and keep the heat medium so the garlic does not burn. Your kitchen should smell like a takeout spot in the best way.

Step 4: Add sauce and broccoli

Give the sauce a quick whisk, then pour it into the skillet with the chicken. Stir and bring it to a gentle simmer; the sauce will thicken in about 1 to 2 minutes. If it thickens too much, splash in 1 to 2 tablespoons water and stir.

Add the cooked broccoli back to the pan and toss everything together. Cook another 1 to 2 minutes so the broccoli heats through and the sauce coats every piece. Taste and adjust with a pinch of salt, extra soy sauce, or a tiny bit more sugar if you want more balance.

Step 5: Finish and serve

Turn off the heat and sprinkle in the green onion tops. Add sesame seeds and red pepper flakes if you like. Serve the Chicken And Broccoli Recipe over hot rice, noodles, or your favorite base while it still steams.

Recipe Variations

• Gluten free: Use tamari or certified gluten free soy sauce and gluten free oyster sauce or extra tamari.
• Low carb: Serve over cauliflower rice or zucchini noodles and use a low carb sweetener instead of brown sugar.
• Extra veggie: Add sliced carrots, snap peas, or bell peppers with the broccoli.
• Spicy: Stir in sriracha, chili garlic sauce, or chili crisp to the sauce.
• No soy: Use coconut aminos and a pinch of extra salt to replace soy sauce.
• No chicken: Swap in thinly sliced beef, shrimp, or tofu and adjust cooking times.
• Kid friendly: Reduce garlic and ginger slightly and keep the sauce on the sweeter side.

Ways to Serve Chicken And Broccoli Recipe

• Spoon over steamed jasmine or basmati rice.
• Serve with brown rice or quinoa for extra fiber.
• Toss with cooked lo mein or spaghetti noodles for a stir fry noodle bowl.
• Pair with cauliflower rice or shredded cabbage for a lighter bowl.
• Pack into meal prep containers with rice and extra veggies for grab and go lunches.
• Serve with cucumber salad or simple sliced cucumbers for a cool crunch.

Storage Success

Let the Chicken And Broccoli Recipe cool until just warm, then pack it into airtight containers. Store in the fridge for up to 4 days, and keep the rice or noodles in a separate container so they do not soak up all the sauce. Reheat in a skillet over medium heat with a splash of water until hot, or use the microwave in short bursts and stir often. If the sauce thickens too much after chilling, loosen it with a spoonful of broth or water while you reheat.