Description
A savory and satisfying homemade Chinese-inspired dish with tender chicken and crisp broccoli in a rich, slightly sweet soy-garlic sauce. Ready in 35 minutes—perfect for busy weeknights.
Ingredients
1.5 pounds (680g) skinless, boneless chicken breasts, cut into bite-sized pieces
1.5 pounds (680g) broccoli crowns, cut into small florets
2 tablespoons minced garlic
1 tablespoon fresh grated ginger
3/4 cup low-sodium soy sauce
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons cornstarch
1 teaspoon sugar
1 tablespoon toasted sesame oil
1 tablespoon chili garlic sauce (optional)
1 cup cooked rice, for serving
Sliced scallions and/or toasted sesame seeds, for garnish
Instructions
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and nearly cooked through (5-6 minutes).
Add broccoli, garlic, and ginger; stir-fry for 2-3 minutes until broccoli is bright green.
In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, cornstarch, sugar, and chili garlic sauce (if using). Add to the skillet with chicken and broccoli.
Simmer until thickened (3-5 minutes), stirring frequently. Cook chicken until fully done (165°F internal temperature).
Serve over cooked rice, garnished with scallions and sesame seeds.
Notes
Use frozen broccoli if fresh is unavailable—no need to thaw first.
Substitute gluten-free soy sauce for a gluten-free version.
Leftovers refrigerate well for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American