Tender chicken and crisp broccoli tossed in a glossy, savory-slightly sweet stir-fry sauce. A better-than-takeout dinner that’s ready in under 30 minutes and perfect over rice or noodles.
1lbboneless, skinless chicken breast or thighs, thinly sliced
2tbspvegetable oil, divided
3clovesgarlic, minced
1tbspfresh ginger, grated
1headbroccoli, cut into florets (about 3 cups)
1/2cuplow-sodium chicken broth or water
3tbspsoy sauce (use tamari for gluten-free)
2tbspoyster sauce (or mushroom stir-fry sauce for vegetarian)
1tbsprice vinegar (or lemon juice)
1tbspbrown sugar or honey
1tsptoasted sesame oil (optional, for flavor)
1tspcornstarch mixed with 2 tbsp water (slurry)
kosher salt and black pepper, to taste
sesame seeds and chopped green onions, for garnish
Instructions
Whisk soy sauce, oyster (or mushroom) sauce, brown sugar (or honey), rice vinegar, and 1/2 cup broth in a bowl. In a separate small bowl, mix cornstarch with 2 tbsp cool water to make a smooth slurry; set both aside.
Season sliced chicken lightly with salt and pepper. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry chicken 4–5 minutes until just cooked through and lightly browned. Transfer to a plate.
Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger 30 seconds until fragrant.
Add broccoli florets and splash in a few tablespoons of the broth. Cover to steam 2–3 minutes until bright green and crisp-tender; uncover and stir-fry 1 minute more.
Return chicken and any juices to the pan. Pour in the sauce and toss to coat. When bubbling, stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and turns glossy.
Finish with sesame oil if using. Taste and adjust seasoning with soy, vinegar, or a pinch of sugar as needed.
Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions.
Keyword Budget-Friendly Recipes, Chicken and Broccoli, Easy Weeknight Dinners, Gluten-Free Option, High Protein Meals, Meal Prep, Quick Family Meals, Stir-Fry