Chicken and Broccoli

Want restaurant-quality Chicken and Broccoli at home? This is the secret recipe you've been searching for. It's got the tastiest sauce!

Prep Time5

Cook Time15

Total Time25

Course: Dinner, Lunch, Side Dish

Cuisine: Chinese

Keyword: Chicken and Broccoli, Chicken And Broccoli Stir Fry

Servings:

Author: Jennifer Pallian BSc, RD

Equipment

Ingredients

1 pound boneless skinless chicken breasts cut into 2-bite chunks (see note)
3 tablespoons cornstarch divided use
¾ tsp kosher salt divided use
4 tablespoons vegetable oil divided use
2 cloves garlic minced
1 tablespoon fresh ginger minced
4 cups broccoli florets 11 oz by weight, or 1 small head of broccoli
½ cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ tsp black pepper

US Customary - Metric

Instructions

In a medium bowl, toss the chicken pieces with the cornstarch and ½ tsp of the salt.
Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, add the chicken in a single layer. Cook it on the first side until it is golden, about 5 minutes, then flip and push the chicken to one side.
Add the garlic and ginger to the empty side of the pan and let it cook for about 30 seconds, until fragrant.
Stir the remaining 1 tbsp cornstarch into the chicken broth.
To the pan with the chicken, add the broccoli, remaining salt, chicken broth, soy sauce, oyster sauce, sesame oil and black pepper. Give it a good stir and cover.
Cook until the broccoli turns bright green, about 3 minutes, then uncover and continue cooking until it is crisp-tender and chicken is cooked through to 165ºF, about 2 minutes more.

Video

Notes

Leave the chicken chunks large (like 2-bite pieces; or 1 ½ oz per cube). That way, the chicken won’t dry out by the time the broccoli is finished cooking.

If you like a sweeter stir fry sauce, add 1 tsp honey with the other ingredients.

Nutrition