Chinese Chicken Broccoli

A savory stir-fry bringing together tender chicken pieces and vibrant broccoli florets in a glossy, flavorful sauce that makes even the pickiest eaters ask for seconds.

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Prep Time 10

Cook Time 10

Servings: 4

Calories: 280

Ingredients Method Notes

Ingredients

For the Chicken and Vegetables

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
4 cups fresh broccoli florets
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Sauce

3 tablespoons soy sauce (low-sodium preferred)
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 cup chicken broth
1 teaspoon sugar

Method

Whisk together soy sauce, oyster sauce, cornstarch, sesame oil, chicken broth, and sugar in a small bowl until smooth.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer. Cook for 4-5 minutes without moving them, allowing golden edges to form. Flip and cook another 2-3 minutes until cooked through. Transfer to a plate.
Add broccoli florets to the same pan with 2 tablespoons water. Cover and steam for 2-3 minutes until bright green and tender-crisp.
Push broccoli to one side of the pan. Add remaining oil to the empty space, then add minced garlic and ginger. Stir-fry for 30 seconds until fragrant. Return chicken to the pan and toss everything together.
Give the sauce mixture a quick stir, then pour over the chicken and broccoli. Toss continuously for 1-2 minutes until the sauce thickens and coats everything in a silky glaze.

Notes

Pro tip: prep vegetables and mix sauce in the morning, then store in fridge until dinner time. Don't overcrowd pan when cooking chicken. Keep broccoli bright green and slightly crisp. Always stir sauce before adding since cornstarch separates. Store leftovers in refrigerator for up to 3 days. Reheat gently in skillet with splash of water.