Savory Chicken and Broccoli: A Stir-Fry Classic for Any Night

This quick skillet dish brings tender protein, crisp green veggies, and umami-rich sauce.

By Medha deb

Created on Sep 17, 2025

This quick skillet dish brings tender protein, crisp green veggies, and umami-rich sauce.

Chicken and Broccoli Stir-Fry: An Easy, Flavorful Dinner for All

Craving a wholesome, protein-packed meal that comes together quickly and satisfies the whole family? This chicken and broccoli stir-fry is a classic weeknight dinner. With tender chunks of chicken, vibrant broccoli florets, and a savory sauce that brings all the flavors together, this dish proves that dinner can be delicious and fast. Whether you are new to stir-frying or a home-cooking pro, you’ll find this recipe approachable, customizable, and crave-worthy.

The Appeal of Chicken and Broccoli

This dish stands out for its blend of textures and flavors—juicy chicken, crisp-tender broccoli, and a glossy, umami-rich sauce. It’s customizable, quick, and balances nutrition with taste. Served over steamed rice, it’s a complete meal that pleases both kids and adults alike.

Ingredients You’ll Need

1/3 cup plus 2 tablespoons low-sodium chicken broth: Creates the base of the sauce and for the initial marinade.
3 tablespoons vegetable oil: Ensures proper stir-frying and a rich mouthfeel.
3 tablespoons oyster sauce: Delivers umami and depth.
2 tablespoons cornstarch: Used to thicken the sauce and tenderize the chicken.
1/4 teaspoon kosher salt, plus more for blanching: Basic seasoning for balance.
1/2 teaspoon black pepper: Adds gentle heat.
1 pound boneless skinless chicken breasts, sliced into 1-inch pieces: The protein base.
12 ounces broccoli florets: Provides crunch and color.
3 tablespoons low-sodium soy sauce: Lends a salty, savory backbone to the sauce.
2 tablespoons dry sherry: Adds aroma and complexity.
1 teaspoon light brown sugar: Balances out the saltiness with a hint of sweetness.
1 teaspoon toasted sesame oil: Infuses nutty flavor.
1 teaspoon grated fresh ginger: Adds spice and freshness.
2 garlic cloves, finely chopped: For savory depth.
3 green onions, thinly sliced; whites and greens separated: Both for sharp flavor and garnish.
Steamed rice, for serving: The perfect neutral base.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, whisk together 2 tablespoons of the chicken broth, 1 tablespoon vegetable oil, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chicken pieces and toss to coat thoroughly. Cover and set aside to marinate for 15 minutes. This short marinade time tenderizes the chicken and infuses it with flavor.

Step 2: Blanch the Broccoli

Fill a large bowl with ice water. Bring 2 quarts of salted water to a boil in a large skillet over medium-high heat. Add the broccoli florets and cook until they turn bright green and are just tender (about 2 minutes). Using a slotted spoon, transfer them to the ice water to stop further cooking. Drain and pat dry. Wipe out and dry the skillet before moving on to the next step. This process ensures crisp-tender broccoli that keeps its vibrant color and texture.

Step 3: Prepare the Sauce and Slurry

In a large liquid measuring cup, whisk together the soy sauce, dry sherry, brown sugar, toasted sesame oil, and the remaining 1/3 cup chicken broth, 2 tablespoons oyster sauce, and 1/4 teaspoon pepper. Separately, place the remaining 1 tablespoon cornstarch in a medium bowl and add 2 tablespoons of the soy sauce mixture, whisking until no lumps remain to create a slurry. The slurry will serve to thicken the sauce at the perfect moment.

Step 4: Cook the Chicken, Aromatics, and Combine

Heat remaining 2 tablespoons vegetable oil over medium-high in the cleaned skillet.
Add the marinated chicken in a single layer. Let it cook undisturbed until browned on one side (about 1-2 minutes). Flip and let cook another 30 seconds. Remove the chicken to a plate.
Add ginger, garlic, and the white parts of green onions to the skillet. Stir constantly until fragrant (about 30 seconds).
Stir in the soy sauce mixture and bring to a simmer.
Return the chicken and broccoli to the skillet.
Stir in 2 tablespoons of the slurry and simmer until the sauce is glossy and thick enough to coat the back of a spoon (about 2 minutes). If too thin, add more slurry 1 teaspoon at a time. The goal is a lush sauce that envelops every piece.

Step 5: Garnish and Serve

Sprinkle the dish with the green parts of the sliced onions and serve hot over steamed white rice. The fresh herbal touch and vibrant color from the green onions perfectly finish the dish.

Why This Chicken and Broccoli Recipe Works

Layered Marinade: Marinating with cornstarch and oil softens the chicken and gives it a smooth, velvety texture found in your favorite takeout dishes.
Blanched Broccoli: Ensures vegetables stay green and crisp, not soggy.
Balanced Sauce: Combines salty, savory, sweet, and nutty notes for dynamic flavor.
Starch Slurry: Controls sauce viscosity for professional results—neither too thin nor gluey.

Tips for Success

Cutting Chicken: Uniform 1-inch pieces cook evenly, preventing dryness.
High Heat: Stir-frying over medium-high heat keeps the food seared rather than steamed, preserving flavor and texture.
Prepping Ahead: Chop vegetables and measure sauces before you begin. Stir-fries move fast once they start.
Customizing Veggies: Swap or add vegetables like snow peas, bell peppers, or carrots according to taste or season.
Rice Choices: White, jasmine, or brown rice can be used. For a lighter option, try cauliflower “rice”.

Serving Suggestions

Enjoy as a main course over freshly steamed jasmine or long-grain white rice.
Pair with simple sides such as egg rolls, steamed edamame, or a tangy Asian slaw for a fuller meal.
Double the recipe for meal prep—leftovers taste great the next day when gently reheated.

Ingredient Substitutions & Variations

Ingredient	Substitution	Notes
Chicken Breast	Chicken Thighs	Thighs are juicier and stay tender. Adjust cook time.
Oyster Sauce	Hoisin Sauce	Use in a pinch for a deeper, sweeter flavor.
Dry Sherry	Shaoxing wine or rice wine vinegar	Both can provide depth. Avoid cooking wines with added salt.
Soy Sauce	Tamari or coconut aminos	For gluten-free or lower-sodium versions.
Vegetable Oil	Canola, avocado, or peanut oil	Choose neutral oils suitable for high heat.

Storage and Reheating

Storage: Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish doesn’t freeze well due to the sauce’s cornstarch base, which can separate.
Reheating: Warm gently in a skillet over medium heat, adding a splash of water as needed to loosen the sauce. Microwaving is a quick alternative, but watch closely to avoid overcooking.

Health and Nutrition Perks

This recipe delivers lean protein from chicken, and a hefty dose of fiber, vitamins, and minerals from broccoli. Its balanced sauce provides robust flavor without the need for excessive sodium or sugar. Customizable for gluten-free or lower-carb diets, it’s a practical choice for health-conscious home cooks.

Frequently Asked Questions (FAQs)

Q: Can I use frozen broccoli instead of fresh?

A: Yes, frozen broccoli can be used. However, skip the blanching step and thaw thoroughly before adding to the stir-fry so it doesn’t water down the sauce.

Q: What other vegetables go well in this stir-fry?

A: Bell peppers, snow peas, carrots, and snap peas are all excellent additions. Slice thinly so they cook quickly and evenly.

Q: Is there a substitute for oyster sauce?

A: Hoisin sauce or a mixture of soy sauce with a touch of molasses can stand in for oyster sauce. The flavor will change slightly but remain delicious.

Q: How do I prevent my chicken from getting tough?

A: Avoid overcooking—once browned and just cooked through, remove the chicken from the skillet. The cornstarch marinade also helps preserve tenderness.

Q: Can this dish be made ahead?

A: You can prep the chicken, sauce, and vegetables ahead and store separately in the fridge. Stir-fry just before serving for best texture.

Expert Tips for Perfect Stir-Fry

Prep Everything First: Stir-fries cook rapidly, so have all ingredients ready and accessible before you begin.
Use a Wok or Wide Skillet: Ample surface area allows for quick, even searing of ingredients.
Don’t Crowd the Pan: Cook chicken in batches if needed to keep from steaming.
Taste and Adjust: Sauce flavors can be tweaked at the end with more soy sauce, sugar, or sesame oil to suit your preferences.

Final Thoughts

This chicken and broccoli stir-fry proves that classic dishes never go out of style. Balanced, flavorful, and healthier than many takeout options, it’s a recipe every cook should have in their weeknight arsenal. Try it once, and it may quickly become a family favorite for years to come.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb