Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce

• ½ cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon crushed red pepper flakes (optional)

For the Broccoli

• 4 cups broccoli florets
• 2 tablespoons water

Optional Garnishes

• Sesame seeds
• Sliced green onions
• Red pepper flakes
• Fresh cilantro

Instructions

Step 1: Prepare the Chicken

Place the chicken pieces in a large bowl.

Season with salt and black pepper, then toss with the cornstarch until evenly coated. This helps create a light crust and thickens the sauce later.

Step 2: Make the Sauce

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes until smooth.

Set aside.

Step 3: Cook the Chicken

Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.

Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked.

Transfer the chicken to a plate.

Step 4: Cook the Broccoli

In the same skillet, add the broccoli and water.

Cover and steam for 3–4 minutes, or until the broccoli is bright green and crisp-tender.

Remove the lid and cook for another minute to evaporate any remaining liquid.

Step 5: Combine Everything

Return the cooked chicken to the skillet.

Pour the prepared sauce over the chicken and broccoli.

Stir well and cook for 2–3 minutes, until the sauce thickens and evenly coats the chicken and vegetables.

Step 6: Serve

Remove from the heat and garnish with sesame seeds and sliced green onions.

Serve immediately over steamed rice, brown rice, quinoa, or noodles.

Tips for the Best Chicken & Broccoli

• Cut the chicken into evenly sized pieces for consistent cooking.
• Don’t overcook the broccoli—it should stay bright green and slightly crisp.
• Fresh garlic and ginger provide the best flavor.
• Cook the chicken in batches if needed to avoid overcrowding the pan.
• Stir the sauce before adding it to the skillet, as the cornstarch may settle.
• For extra flavor, marinate the chicken in a little soy sauce and garlic for 20 minutes before cooking.

Recipe Variations

Spicy Chicken & Broccoli

Add extra crushed red pepper flakes or a drizzle of sriracha for more heat.

Honey Garlic Chicken & Broccoli

Replace the brown sugar with honey for a sweeter, richer sauce.

Mushroom Chicken & Broccoli

Add sliced mushrooms along with the broccoli for extra texture and flavor.

Cashew Chicken & Broccoli

Stir in roasted cashews just before serving for a crunchy finish.

Low-Carb Chicken & Broccoli

Serve over cauliflower rice instead of regular rice for a low-carb meal.

Teriyaki Chicken & Broccoli

Replace the sauce with your favorite teriyaki sauce for a Japanese-inspired variation.

Serving Suggestions

Chicken & Broccoli pairs perfectly with:

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Rice noodles
• Quinoa
• Cauliflower rice
• Egg rolls
• Spring rolls
• Asian cucumber salad

It’s an excellent choice for weeknight dinners, meal prep, family meals, and quick lunches.

Storage

Store leftover Chicken & Broccoli in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

To Reheat

• Stovetop: Reheat over medium heat with a splash of chicken broth or water until warmed through.
• Microwave: Heat in 30-second intervals, stirring between each interval until hot.
• Meal Prep: Divide into individual containers with rice for easy grab-and-go lunches throughout the week.