When you need a healthy, delicious dinner that comes together faster than takeout delivery, this Chicken & Broccoli is your answer with tender pieces of chicken and vibrant green broccoli florets coated in a savory garlic sauce that’s infinitely better than anything from a restaurant. Imagine juicy chicken paired with perfectly crisp-tender broccoli in a glossy sauce that clings to every piece, delivering the ideal balance of savory, slightly sweet, and garlicky flavors in every bite. This classic combination is a weeknight warrior that delivers satisfying protein and vegetables in one pan, making it perfect for busy families, meal preppers, or anyone who wants nutritious food that actually tastes amazing. The beauty of this dish lies in its simplicity, just a handful of ingredients and one pan create restaurant-quality results in about thirty minutes. Serve it over steamed rice or noodles and you have a complete meal that everyone will devour, with no one suspecting how easy it was to make.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (10 minutes prep, 15 minutes cooking)
Nutritional Information per serving:
1. Calories: 325
2. Protein: 38g
3. Carbohydrates: 16g
4. Fat: 12g
5. Fiber: 4g
6. Sugar: 5g
7. Sodium: 785mg
Ingredients You Need:
For the Chicken:
1. 1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
2. 2 tablespoons cornstarch
3. 1/2 teaspoon salt
4. 1/4 teaspoon black pepper
5. 2 tablespoons vegetable oil
For the Broccoli:
6. 4 cups broccoli florets (about 1 large head)
7. 1/4 cup water for steaming
For the Sauce:
8. 1/2 cup chicken broth
9. 3 tablespoons soy sauce
10. 2 tablespoons oyster sauce
11. 1 tablespoon hoisin sauce
12. 1 tablespoon honey or brown sugar
13. 1 tablespoon cornstarch
14. 1 tablespoon sesame oil
15. 5 garlic cloves, minced
16. 1 tablespoon fresh ginger, grated
17. 1/4 teaspoon red pepper flakes (optional)
For Serving:
18. Sesame seeds for garnish
19. Sliced green onions
20. Steamed rice or noodles
Prepare the Chicken
Cut the chicken breasts into bite-sized pieces about 1 to 1.5 inches in size. Try to cut them as uniformly as possible so they cook evenly. Pat the chicken pieces completely dry with paper towels, this is important for getting a good sear and preventing steaming. Place the chicken in a medium bowl and toss with the cornstarch, salt, and pepper until every piece is evenly coated. The cornstarch coating helps create a light crust when you cook the chicken and also thickens the sauce later.
Make the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, honey or brown sugar, cornstarch, and sesame oil. Mix thoroughly until the cornstarch is completely dissolved with no lumps remaining. The sauce should be smooth and uniform. Set this bowl near your stove where you can easily reach it because once you start cooking, everything moves quickly. This sauce is what makes the dish special, coating everything in savory, slightly sweet perfection.
Prepare the Broccoli
Cut the broccoli into bite-sized florets, keeping them roughly the same size for even cooking. Don’t discard the stems, peel off the tough outer layer and slice the tender interior into coins. Wash and drain the broccoli well. Having the broccoli prepped and ready before you start cooking ensures smooth, efficient preparation.
Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and let it get very hot until it’s shimmering and almost smoking. Add the cornstarch-coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Don’t move the chicken for about 2 minutes, letting it develop a golden crust on the bottom. Flip the pieces and cook for another 2 to 3 minutes until the chicken is golden brown on all sides and cooked through. The chicken should have crispy edges but remain juicy inside. Transfer the cooked chicken to a plate and set aside.
Cook the Broccoli
In the same skillet over medium-high heat, add the broccoli florets. Pour in the quarter cup of water and immediately cover the skillet with a lid. Let the broccoli steam for about 3 to 4 minutes until it’s bright green and crisp-tender. You want it cooked but still with a slight crunch, not soft and mushy. Remove the lid and let any remaining water evaporate. The broccoli should be vibrant green and tender enough to pierce with a fork but still have texture.
Add Aromatics
Push the broccoli to the sides of the pan, creating a clear space in the center. Add the minced garlic and grated ginger to this space. Let them sizzle for about 30 seconds, stirring constantly, until incredibly fragrant. Be careful not to burn the garlic or it will taste bitter. The aromatics should perfume your entire kitchen with that classic Chinese restaurant smell.
Combine Everything
Return the cooked chicken to the pan with the broccoli and aromatics. Give your sauce mixture a quick stir to redistribute the cornstarch that may have settled, then pour it over everything in the pan. Toss everything together constantly for about 1 to 2 minutes as the sauce comes to a simmer and thickens. The cornstarch in the sauce will activate from the heat and create that glossy, clingy coating that makes this dish so appealing.
Finish and Coat
Continue tossing and stirring until the sauce has thickened nicely and coats every piece of chicken and broccoli with a shiny glaze. Everything should be glistening and well-coated. The sauce should cling to the ingredients rather than pooling at the bottom of the pan. If it seems too thick, add a splash of chicken broth or water. If too thin, let it simmer for another minute to reduce and thicken more.
Taste and Adjust
Taste the chicken and broccoli and adjust the seasoning if needed. You might want to add more soy sauce for saltiness, more honey for sweetness, or red pepper flakes for heat. The flavors should be balanced with savory, sweet, and garlicky notes all coming through. Get the seasoning just right because this is what elevates the dish from good to amazing.
Serve Immediately
Transfer the chicken and broccoli to a serving platter or divide among individual plates over steamed rice or noodles. The dish should be served hot and fresh for the best texture and flavor. Sprinkle generously with sesame seeds and sliced green onions for garnish. The sesame seeds add a subtle nutty flavor and the green onions provide freshness and color.
Helpful Tips for Success:
1. Cut chicken into uniform pieces so everything cooks evenly and finishes at the same time.
2. Don’t skip patting the chicken dry, moisture prevents proper browning and creates steaming instead.
3. The cornstarch coating on chicken creates texture and helps thicken the sauce beautifully.
4. Use high heat and work quickly for that authentic restaurant-style stir-fry flavor.
5. Fresh ginger and garlic make a huge difference in flavor over jarred versions.
6. Don’t overcook the broccoli, it should stay bright green and crisp-tender.
7. Make the sauce ahead and store it refrigerated for up to a week for quick meals.
8. This dish is perfect for meal prep and keeps well in the refrigerator for up to 4 days.
9. Add other vegetables like bell peppers, snap peas, or mushrooms for variety.
10. Substitute chicken thighs for even juicier, more flavorful meat.
11. For a lighter version, use less oil and increase the chicken broth in the sauce.
12. Cashews or peanuts make a wonderful addition for extra crunch and protein.
13. The dish reheats well in a hot skillet with a splash of water to revive the sauce.
14. Use low-sodium soy sauce if you’re watching salt intake, the oyster sauce also contains sodium.
15. Serve over cauliflower rice for a low-carb option that’s equally delicious.
