best chicken and broccoli recipe

Written BySheba G Updated On
best chicken and broccoli recipe
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The Best best chicken and broccoli recipe

I’ve been making this chicken and broccoli recipe for years, and it’s always a hit with my family. The dish originated from Chinese cuisine, where chicken and broccoli are commonly paired together in stir-fries.

I love how the slightly bitter taste of broccoli complements the richness of chicken. The key to this recipe is cooking the chicken and broccoli together in a wok or large skillet, which allows them to steam and cook evenly.

This technique is essential in preserving the delicate flavor of both ingredients. I often make this recipe for weeknight dinners, but it’s also perfect for special occasions like holidays or family gatherings.

My kids love helping me prepare the ingredients, and they always get excited when they see the finished dish. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

I can have it on the table in under 30 minutes, which is perfect for busy families like mine.

Best Chicken and Broccoli Stir-Fry

Best Chicken and Broccoli Stir-Fry

4.9 from 1116 votes

This chicken and broccoli stir-fry features tender chicken pieces and crisp broccoli florets in a savory garlic ginger sauce. It is a quick and healthy weeknight dinner that comes together in under 30 minutes.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Marinade

1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil

For the Sauce

1/2 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch

For the Stir-Fry

2 tablespoons vegetable oil, divided
4 cups broccoli florets (about 1 large head)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil.
2Toss well to coat evenly and let it marinate for 10 minutes at room temperature.
3In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and 2 teaspoons of cornstarch until the sugar and cornstarch are fully dissolved.
4Set the sauce mixture aside.
5Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers.
6Add the marinated chicken pieces in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
7Then stir-fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink inside.
8Transfer the chicken to a plate.
9Add the remaining 1 tablespoon of vegetable oil to the same skillet over high heat.
10Add the broccoli florets and stir-fry for 2 to 3 minutes until they turn bright green and are slightly tender but still crisp.
11Add the minced garlic, grated ginger, and red pepper flakes if using, and stir-fry for 30 seconds until fragrant.
12Return the cooked chicken to the skillet.
13Pour the prepared sauce over the chicken and broccoli, then stir everything together.
14Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
15The sauce should bubble and become glossy.
16Serve immediately over steamed rice.

🔧Equipment

Large skillet or wok
Small bowl
Measuring spoons
Cutting board
Chef’s knife
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 38g

📝Notes

For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. You can add other vegetables like bell peppers or snap peas for extra color and nutrition. To make the dish spicier, increase the red pepper flakes or add a drizzle of sriracha.

Watch Video Of How Best Chicken and Broccoli Stir-Fry Works

This chicken and broccoli recipe earns a spot in my regular rotation because it comes together quickly on a weeknight and still feels special enough to serve when people come over.

I make it for family gatherings all the time since it feeds a crowd, holds up well on a buffet table, and even the picky eaters go back for seconds.

It is simple, dependable, and always a good idea no matter what the occasion calls for.

❓ Frequently Asked Questions About Chicken and Broccoli Stir-Fry

Q: What type of chicken is best for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use a combination of both if you prefer.

Q: Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but make sure to thaw it first before using it in the recipe.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I add other vegetables to the recipe?

Yes, you can add other vegetables like bell peppers, carrots, or mushrooms to the recipe if you like.

Q: What’s the best way to reheat leftovers?

The best way to reheat leftovers is by steaming them in a wok or large skillet with a little bit of oil until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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