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Quick Chicken and Broccoli Stir-Fry

Close-up of glossy, saucy chicken and broccoli stir-fry served on a white plate.

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Make a fast, flavorful Chinese-style chicken and broccoli stir-fry using a savory garlic and ginger sauce. This recipe is ready in under 30 minutes.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups fresh broccoli florets
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil

Instructions

  1. In a medium bowl, toss the cut chicken with 1 tablespoon of soy sauce and the cornstarch until coated. Set aside.
  2. In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, and brown sugar to create the sauce.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
  5. Add the broccoli florets to the skillet. Stir-fry for 3 to 4 minutes until bright green and slightly tender-crisp. Add 2 tablespoons of water if the pan seems too dry.
  6. Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and broccoli.
  7. Cook, stirring constantly, until the sauce thickens and coats the chicken and broccoli, about 1 to 2 minutes.
  8. Remove from heat and stir in the sesame oil. Serve immediately over rice if desired.

Notes

  • For a thicker sauce, mix an extra teaspoon of cornstarch with a tablespoon of cold water before adding it to the simmering sauce.
  • If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.
  • You can substitute chicken thighs for breasts, but adjust cooking time as needed.

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