Chicken and Broccoli Stir-Fry is a quick, healthy, and delicious meal that brings together tender chicken breast pieces and vibrant broccoli florets in a savory sauce. This dish is perfect for busy weeknights, offering a balance of protein and vegetables in every bite.
With the addition of fresh garlic, ginger, and sesame oil, the flavor profile is both aromatic and satisfying. Whether you’re a novice cook or a seasoned chef, this stir-fry is easy to prepare and sure to become a family favorite. Serve it over steaming white rice or noodles for a complete and nourishing meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
Prepare the Chicken and Broccoli
- Thinly slice the chicken breast into bite-sized pieces.
- Cut the broccoli into florets and steam or blanch them until they are tender-crisp.
Make the Sauce
- In a small bowl, mix the soy sauce, chicken broth, and oyster sauce.
- In another small bowl, mix the cornstarch with water to create a slurry.
Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the sliced chicken and season with salt and pepper.
- Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set it aside.
Cook the Aromatics
- In the same pan, add another tablespoon of vegetable oil.
- Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Combine and Cook
- Add the steamed or blanched broccoli to the pan and stir to combine with the garlic and ginger.
- Return the cooked chicken to the pan.
- Pour the sauce mixture over the chicken and broccoli, stirring to coat everything evenly.
- Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 1-2 minutes.
- Drizzle with sesame oil and give it a final stir.
Serve
Serve the chicken and broccoli stir-fry hot over cooked rice.
Easy Chicken and Broccoli Stir-Fry
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cup broccoli florets
- 2 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- Salt and pepper to taste
- Cooked rice, for serving
Thinly slice the chicken breast into bite-sized pieces.
Cut the broccoli into florets and steam or blanch them until they are tender-crisp.
In a small bowl, mix the soy sauce, chicken broth, and oyster sauce.
In another small bowl, mix the cornstarch with water to create a slurry.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken and season with salt and pepper.
Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add another tablespoon of vegetable oil.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the steamed or blanched broccoli to the pan and stir to combine with the garlic and ginger.
Return the cooked chicken to the pan.
Pour the sauce mixture over the chicken and broccoli, stirring to coat everything evenly.
Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 1-2 minutes.
Drizzle with sesame oil and give it a final stir.
Serve the chicken and broccoli stir-fry hot over cooked rice.
Excellent recipe! My whole family loved it last night.