Chicken And Broccoli Recipe
Chicken And Broccoli Recipe: this easy, healthy, Asian-inspired stir-fry is a homemade dinner that’s quick, flavorful, and ready in under 30 minutes.
Full Recipe Introduction
When I was raising my two teenagers, weeknight dinners needed to be fast, nourishing, and something they’d actually eat. Enter this Chicken And Broccoli Recipe—a simple stir-fry that feels like takeout but is 100% homemade. It balances lean chicken breast with vibrant broccoli florets, all coated in a sauce that hits salty, sweet, and umami notes just right.
Here’s the thing: broccoli is one of those veggies that’s packed with fiber, vitamin C, and a satisfying crunch. Pair it with tender chicken, and you’ve basically got a one-pan meal that checks the “healthy” and “easy” boxes. According to USDA data, a cup of broccoli delivers nearly 135% of your daily vitamin C needs—so this isn’t just dinner, it’s a boost for your immune system.
You know what? I first tested this recipe back in January, when I was craving something bright in the depths of winter. A dash of toasted sesame oil brought to mind summer nights, and the quick-cooking method made the kitchen feel cozy. Ever since, I serve this stir-fry at busy back-to-school nights, casual Sunday lunches, and even on weeknight date nights with my husband.
Why You’ll Love This Chicken And Broccoli Recipe
– Ready in under 30 minutes—perfect for those “What’s for dinner?” moments
– A one-pan stir-fry means less cleanup (hallelujah!)
– Lean protein from chicken and fiber from broccoli make it a healthy choice
– Asian-inspired sauce that’s naturally gluten-free (use tamari if you prefer)
– Easily customizable—swap in snap peas or bell peppers if you like
– Family-friendly flavors that please both kids and adults
– Uses pantry staples—no special shopping run required
– Great for meal prep: retains texture when reheated
Ingredients
– 1 lb (450 g) boneless, skinless chicken breast, thinly sliced across the grain (or thighs for more juiciness)
– 4 cups broccoli florets (about 1 large head)—trimmed, bite-sized
– 2 tbsp canola oil or avocado oil (high-smoke point oils work best)
– 3 cloves garlic, minced (or 1 tsp garlic paste)
– 1 tsp fresh ginger, grated (substitute ½ tsp ground ginger if needed)
– ¼ cup low-sodium soy sauce or tamari (I like Kikkoman’s low-sodium version)
– 2 tbsp oyster sauce (Lee Kum Kee brand adds depth)
– 1 tbsp rice vinegar or mirin (for brightness)
– 1 tsp toasted sesame oil (adds a nutty finish)
– 1 tsp cornstarch mixed with 2 tbsp cold water (for a glossy sauce)
– 1 tsp honey or maple syrup (balances saltiness)
– Optional garnish: sesame seeds, sliced green onions
Tips:
- Choose firm, bright-green broccoli; avoid yellowing stalks.
- Slice chicken thinly to ensure quick, even cooking.
- If you have extra time, marinate chicken in half the sauce for 15 minutes to boost flavor.
Directions
1. Prep your chicken and broccoli first. Heat a large nonstick skillet or a well-seasoned cast-iron wok over medium-high heat—this prevents steaming and helps with a nice sear.
2. Add 1 tbsp canola oil. Swirl, then add chicken in a single layer. Cook for about 2–3 minutes per side until edges brown but center remains slightly pink. Tip: don’t overcrowd the pan, or the chicken will steam. Remove chicken to a plate.
3. In the same pan, add the remaining 1 tbsp oil. Toss in garlic and ginger—stir constantly until fragrant, about 20 seconds. You’ll smell that warm, spicy aroma fill the kitchen.
4. Add broccoli florets and 2–3 tbsp water. Cover and let steam for 2 minutes—this jump-start softens them while keeping a bit of crunch.
5. Uncover, add chicken back, then pour in soy sauce, oyster sauce, rice vinegar, sesame oil, and honey. Stir to coat everything.
6. Give your cornstarch slurry a quick stir, then drizzle into the pan. Watch as the sauce thickens to a glossy finish—about 30 seconds.
7. Taste and adjust: add a pinch of salt if needed, or a little extra honey for sweetness.
8. Plate your stir-fry, sprinkle on sesame seeds and green onions, and serve immediately.
Servings & Timing
Yield: 4 generous servings
Prep Time: 10 minutes (including slicing and sauce mixing)
Cook Time: 12 minutes
Total Time: about 22 minutes—under half an hour from chopping board to dinner table
Variations
– Swap chicken for thinly sliced beef or shrimp for a different protein profile.
– Add sliced red bell peppers and snow peas for extra color and crunch.
– Make it spicy by stirring in 1 tsp chili-garlic sauce or a sprinkle of red pepper flakes.
– Go paleo by swapping soy sauce for coconut aminos and honey for pure maple syrup.
– Turn it into a noodle bowl: toss in cooked rice noodles or ramen at the final step.
– Boost veggies: stir in baby corn and mushrooms for more veggie goodness.
Storage & Reheating
Store leftover stir-fry in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe bags for up to 1 month—just thaw overnight in the refrigerator.
To reheat, pop portions into a microwave for 1–2 minutes or stir in a hot skillet until warmed through. If it seems dry, splash in a little water or extra soy sauce.
Make-ahead tip: prep the sauce and chop veggies up to a day in advance—then evening cooking is a breeze.
Notes
• I learned that cooking broccoli just until bright green preserves both flavor and nutrients—overdoing it makes them mushy.
• If you like a deeper flavor, try a 10-minute chicken marinade in half the sauce. It really infuses every bite.
• For a more indulgent texture, finish with a teaspoon of butter swirled in at the end. My husband swears by this touch.
• Using a flat heavy pan helps sear chicken fast—no good wok? A large frying pan works just as well.
FAQs
Q: Can I use frozen broccoli?
A: Sure—just thaw and pat dry first, then follow the steaming step carefully to avoid sogginess.
Q: What else can I serve with this stir-fry?
A: Steamed jasmine rice, cauliflower rice for a low-carb twist, or even noodles all work beautifully.
Q: Is this recipe gluten-free?
A: It can be—swap soy sauce for tamari or coconut aminos and check that your oyster sauce is gluten-free.
Q: How do I make the sauce thicker or thinner?
A: For a thicker sauce, add a bit more cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). For thinner, simply stir in a splash of water or broth.
Q: Can I double the recipe?
A: Absolutely—just cook protein and veggies in batches so everything sears instead of steams.
Q: What’s the best oil to use?
A: A neutral, high-smoke oil like canola, avocado, or peanut oil works best for stir-frying.
Conclusion
This Chicken And Broccoli Recipe is my go-to for a quick, healthy weeknight dinner that doesn’t skimp on flavor. It’s easy, versatile, and always a crowd-pleaser—plus, it’s packed with protein and greens. Give it a try tonight, and let me know how your family loves it—or explore my other Asian-inspired recipes for more fast, homemade favorites!
Chicken And Broccoli Stir-Fry
Ingredients
- 1 lb boneless, skinless chicken breast thinly sliced across the grain
- 4 cups broccoli florets trimmed, bite-sized
- 2 tbsp canola oil or avocado oil
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar or mirin
- 1 tsp toasted sesame oil
- 1 tsp cornstarch mixed with 2 tbsp cold water
- 1 tsp honey or maple syrup
Instructions
- Thinly slice chicken and prepare broccoli florets. Heat oil in a skillet and cook chicken until browned. Remove chicken.
- In the same pan, sauté garlic and ginger, then add broccoli with water. Steam for 2 minutes.
- Add chicken back to the pan, pour in sauces and cornstarch slurry. Stir and cook until sauce thickens.
- Taste and adjust seasoning. Sprinkle sesame seeds and green onions. Serve hot.
