Easy Chicken and Broccoli Recipe (30-Minute)

Jump to Recipe Video

Tender chicken and crisp broccoli are tossed in a savory, glossy stir-fry sauce. This easy chicken and broccoli recipe uses a simple velveting marinade to keep chicken breast juicy and tender. It's ready in just 30 minutes.

Jump to:

Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Chicken and broccoli is a Chinese-American stir-fry made with tender chicken and crisp broccoli coated in a savory brown sauce.

My mother cooked this stir-fry often to satisfy her hungry kids, sometimes swapping the chicken for beef or shrimp to keep dinner exciting. It was always better than takeout and delicious with steamed rice.

Over the years, I've found that slicing the chicken against the grain and marinating it with baking soda and cornstarch keeps it incredibly tender and juicy, even during high-heat stir-frying.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Chicken breast, broccoli, garlic, ginger, marinade and sauce ingredients for chicken and broccoli.

Chicken Breast: I prefer chicken breast for its mild flavor and texture with this marinade. Skinless boneless chicken thighs also work.
Broccoli Crown: Cut into uniform florets so they cook evenly.
Fresh Garlic & Ginger
Vegetable Oil: Use a neutral high-smoke-point oil. Canola or refined avocado oil also work.
Water: Helps steam the broccoli until crisp-tender.

Chicken Marinade

Regular Soy Sauce: Light soy sauce also works. For a less salty option, low-sodium soy sauce works.
Cornstarch: Helps the marinade cling to the chicken and retain moisture. Potato starch also works.
Baking Soda: Tenderizes the chicken breast; do not skip this ingredient for the most tender chicken.
Black Pepper: White pepper also works.
Vegetable Oil: Canola or refined avocado oil also works.
Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.

Stir-Fry Sauce

Oyster Sauce: Vegetarian stir-fry sauce also works.
Regular Soy Sauce: Light soy sauce also works. For a less salty option, low-sodium soy sauce works.
White Granulated Sugar: Cane sugar also works.
Shaoxing Wine: Dry sherry works as a substitute.
Cornstarch: Thickens the sauce so it coats the chicken and broccoli. Potato starch also works.
Chicken Stock: Use low-sodium stock to better control the saltiness.

Note: Soy sauce, oyster sauce, and Shaoxing wine are available at most Asian grocery stores or online.

Expert Tips

Freeze chicken for 45 minutes uncovered until slightly firm for easier, even slicing.
Slice against the grain for more tender chicken breast.
Don't over-marinate the chicken or the baking soda can make the texture too soft.
Use a large pan to prevent overcrowding so the chicken can properly brown.
Prepare the ingredients in advance because the stir-fry process moves quickly.

Instructions

Below are step-by-step instructions on how to make chicken and broccoli:

Sliced chicken breast coated in soy sauce marinade.

Marinate the chicken: Slice the chicken breasts against the grain into ¼-inch-thick pieces. Place them in a large mixing bowl, add the marinade ingredients, and mix well. Marinate for 15-20 minutes to tenderize the chicken.

Mix the sauce: Whisk the stir-fry sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.

Chicken slices pan-fried until lightly golden on both sides.

Sear the chicken: Heat vegetable oil in a large pan over medium-high heat. Pan-fry the chicken until lightly golden on both sides and cooked to an internal temperature of 165°F. Avoid disturbing the chicken as it cooks so it can properly brown. Remove and set aside.

Broccoli florets stir-fried with garlic and ginger until bright green.

Steam the broccoli: Add the ginger, garlic, and broccoli florets to the same pan, then add the water. Stir-fry until the water evaporates and the broccoli turns bright green and crisp-tender.

Broccoli beside glossy, thickened stir-fry sauce.

Thicken the sauce: Push the broccoli to one side of the pan. Re-whisk the sauce, then pour it into the empty space and simmer until glossy and thickened, about 30 seconds.

Chicken and broccoli coated in a glossy savory sauce.

Combine and finish: Return the chicken to the pan and toss everything together until evenly coated and heated through. Remove from heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave for 2-3 minutes or reheat in a pan over medium heat for 3-5 minutes until hot.

Variations

Gluten-Free: Use gluten-free soy sauce or tamari, gluten-free oyster sauce, and dry sherry instead of Shaoxing wine. Make sure the chicken stock is also gluten-free.
Spicy: Add 1 teaspoon red pepper flakes to the stir-fry sauce to taste.

Pairing Suggestions

Serve this Chinese broccoli and chicken stir-fry with:

Chow Mein for chewy noodles that pair well with the savory stir-fry sauce.
Garlic Yu Choy for a light vegetable side with plenty of garlicky flavor.
Egg Rolls for a crispy appetizer that complements the saucy stir-fry.

FAQ

Why is my broccoli soggy?

The broccoli was likely overcooked, or you may have added too much water. Stir-fry it just until the water evaporates and the broccoli is bright green and crisp-tender.

Can I use frozen broccoli?

Yes. You can cook the broccoli directly from frozen, but skip adding the water since frozen broccoli releases moisture as it cooks. Stir-fry until the excess water evaporates and expect a slightly softer texture than fresh broccoli.

More Like This

Check out my other chicken stir-fry recipes:

📖 Recipe