Chicken and Broccoli Recipe
Quick, healthy chicken and broccoli stir fry with juicy chicken, crisp broccoli florets, and a savory homemade sauce — better than takeout and ready in 30 minutes!
Ingredients
- For the Chicken & Broccoli:
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 4 cups fresh broccoli florets about 1 large head
- 2 tablespoons vegetable oil or sesame oil for extra flavor
- Salt and black pepper to taste
- For the Stir Fry Sauce:
- ½ cup low sodium soy sauce
- ¼ cup low sodium chicken broth
- 2 tablespoons oyster sauce optional
- 2 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional)
- 1 teaspoon sesame oil
- Garnish optional:
- Sesame seeds
- Sliced green onions
Instructions
- 1️⃣ Prep the Sauce (5 min)
- In a small bowl, whisk together soy sauce, chicken broth, oyster sauce (if using), honey, cornstarch, garlic, ginger, and sesame oil until smooth.
- 2️⃣ Cook the Broccoli (3–4 min)
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli florets with a splash of water. Stir fry for 3–4 minutes until bright green and crisp-tender. Remove and set aside.
- 3️⃣ Cook the Chicken (5–7 min)
- Add remaining oil. Season chicken pieces with salt and pepper. Cook in a single layer for 4–5 minutes, undisturbed, then flip and cook another 2–3 minutes until golden brown and cooked through.
- 4️⃣ Combine Everything (5 min)
- Return broccoli to the pan. Pour in the sauce and stir well. Let it simmer for 2–3 minutes until sauce thickens and coats the chicken and broccoli.
- 5️⃣ Finish & Serve (2 min)
- Sprinkle with sesame seeds or sliced green onions if you like. Serve immediately over rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Use high heat for that classic stir fry sear.
- Cut chicken into uniform pieces for even cooking.
- Don’t overcook broccoli — it should stay bright green and crisp-tender.
- Always whisk the sauce again before adding to the pan — cornstarch can settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.