This chicken breast with broccoli is a quick, savory skillet dinner with tender chicken, crisp broccoli, mushrooms, and onion coated in a glossy ginger-garlic soy sauce. It cooks in about 20 minutes and pairs perfectly with fluffy rice.
When you need a dependable weeknight meal without a long cooking process, this stir-fry is a great one to keep in your rotation. Everything cooks in the same skillet or wok, and most of the work is simply chopping the vegetables and whisking the sauce together.
The combination of soy sauce, sesame oil, fresh ginger, and garlic gives the dish plenty of savory flavor, while a small amount of brown sugar balances the salty ingredients. Cornstarch thickens everything into a smooth sauce that clings nicely to the chicken and vegetables instead of collecting at the bottom of the pan.
You also get plenty of texture in every serving. The chicken develops lightly browned edges, the mushrooms become tender, and the broccoli stays pleasantly firm when it is cooked quickly over higher heat. Serve everything over rice and you have a satisfying homemade stir-fry that works especially well on busy evenings.
Chicken and Broccoli Ingredients
Chicken breast: Boneless, skinless chicken cut into bite-sized pieces cooks quickly and evenly in the hot skillet.
Broccoli: Fresh broccoli florets add color, substance, and a crisp-tender texture that holds up well in the sauce.
White button mushrooms: Thickly sliced mushrooms soften as they cook and absorb some of the savory stir-fry sauce.
Yellow onion: Onion adds mild sweetness and another layer of texture to the vegetable mixture.
Olive oil: Used for searing the chicken and quickly cooking the vegetables without letting them stick.
Chicken broth: Forms the liquid base of the sauce and gives you enough volume to coat the entire stir-fry.
Reduced-sodium soy sauce: Supplies the main salty, savory flavor while giving you more control over the final seasoning.
Light brown sugar: Adds a subtle sweetness that balances the soy sauce, garlic, and ginger.
Sesame oil: Brings a rich toasted aroma to the sauce, so a relatively small amount goes a long way.
Fresh ginger and garlic: These aromatics give the sauce its bright, unmistakable stir-fry flavor.
Cornstarch: Thickens the sauce as it simmers so it coats the vegetables and chicken.
Black pepper: Seasons both the chicken and sauce without overpowering the other flavors.
Step-by-Step Chicken Broccoli Stir-Fry
STEP 1: Whisk the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, grated ginger, minced garlic, and black pepper together in a bowl. Keep whisking until no visible cornstarch lumps remain, then set the sauce aside while you prepare the stir-fry.
STEP 2: Cut the broccoli into manageable florets, slice the mushrooms fairly thickly, and cut the onion into small pieces or strips. Chop the chicken breast into similarly sized bite-sized pieces so everything cooks at roughly the same rate. Season the chicken lightly with black pepper.
STEP 3: Heat half of the olive oil in a large skillet or wok over medium-high heat. Once the pan is hot, spread the chicken into a single layer. Leave it undisturbed briefly so the surface can brown, then stir-fry until the pieces are golden and completely cooked through. Transfer the chicken to a clean plate.
STEP 4: Add the remaining oil to the same hot skillet. Stir in the onion, mushrooms, and broccoli and cook them for about 3 minutes, stirring often. You want the vegetables to begin softening while the broccoli still retains some bite rather than becoming overly soft.
STEP 5: Reduce the heat to medium-low and whisk the prepared sauce once more because the cornstarch may have settled while you were cooking. Pour it into the skillet and stir well. Let the mixture gently simmer for 3 to 4 minutes, until the sauce turns glossy and noticeably thicker.
STEP 6: Return the cooked chicken and any juices on the plate to the skillet. Toss everything together for about 30 seconds, making sure the chicken and vegetables are evenly coated and heated through. If the sauce is too thick, stir in water a tablespoon at a time. Taste before serving and add a little more soy sauce only if needed.
How to Store & Reheat
Allow leftovers to cool before transferring them to an airtight container. Refrigerated stir-fry is best eaten within 3 to 4 days. The sauce will usually thicken further as it chills, so it may need a splash of water when reheated.
For longer storage, you can freeze portions for up to about 2 months. Keep in mind that frozen and thawed broccoli will usually be softer than freshly cooked broccoli, although the flavor of the dish will still be good.
Reheat individual portions in a skillet over medium-low heat with a tablespoon or two of water to loosen the sauce. Stir frequently until the chicken is thoroughly heated. The microwave also works well for quick lunches; cover the dish loosely and heat in short intervals, stirring between each one.
How do I keep the chicken breast tender?
Cut the chicken into evenly sized pieces and avoid cooking it longer than necessary. A properly heated skillet also helps because the chicken browns quickly rather than slowly releasing moisture. Removing it before cooking the vegetables prevents it from sitting in the pan and becoming dry.
Can I use frozen broccoli?
Yes, although fresh broccoli gives you the firmest texture. If you use frozen florets, thaw and drain them well first so excess moisture does not dilute the sauce. Add them toward the end of the vegetable cooking time because they are already partially softened.
Helpful Tips
- Prepare everything before heating the skillet. Stir-frying moves quickly, so have the chicken, vegetables, and mixed sauce ready before you begin cooking.
- Give the chicken room to brown. If your skillet is small, cook the chicken in batches rather than overcrowding the pan. Crowded pieces tend to steam instead of developing browned edges.
- Adjust the sauce gradually. If it thickens more than you prefer, add water just one tablespoon at a time. Too much liquid at once can make the sauce thinner than intended.
Serving Ideas for Chicken and Broccoli
Steamed white rice: This is the simplest pairing and gives the savory sauce something to soak into. Jasmine or long-grain white rice both work nicely.
Brown rice: A slightly heartier option that still lets the ginger, garlic, soy sauce, and sesame flavors stay at the center of the meal.
Simple noodles: Plain cooked noodles make a convenient alternative when you want to turn the stir-fry into a noodle bowl rather than serving it over rice.
A sprinkle of toasted sesame seeds can also be added just before serving for a simple finishing touch.
How can I tell when the broccoli is done?
The broccoli should turn a brighter green and become tender enough to bite comfortably while still holding its shape. Since it continues cooking briefly after the sauce is added, avoid making it completely soft during the initial stir-frying stage.
Why did my stir-fry sauce become too thick?
Cornstarch thickens rapidly once the sauce reaches a simmer, especially if the skillet is hot or the sauce cooks a little longer than planned. Stir in water one tablespoon at a time until the consistency loosens, then briefly return it to a gentle simmer.
Can I prepare the stir-fry sauce ahead of time?
Yes. Whisk the sauce ingredients together and refrigerate the mixture in a covered container for up to a couple of days. Before using it, whisk or shake it very thoroughly because the cornstarch will settle at the bottom during storage.
Chicken Breast with Broccoli
Ingredients
For the Stir-Fry Sauce
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon freshly grated ginger preferably finely grated
- ⅔ cup reduced-sodium chicken broth such as Swanson
- 1 teaspoon finely minced garlic
- 1 tablespoon sesame oil such as Kadoya
For the Stir-Fry
- 1 pound boneless skinless chicken breast, cut into approximately 1-inch pieces
- Black pepper as needed for seasoning
- 1 pound broccoli separated into florets
- 1 small yellow onion cut into roughly ½-inch pieces
- 2 tablespoons olive oil
- ½ pound white button mushrooms sliced
Instructions
- Pour the chicken broth into a bowl and add the reduced-sodium soy sauce, light brown sugar, sesame oil, and cornstarch.
- Peel and finely grate 1 teaspoon fresh ginger. Prepare 1 teaspoon minced garlic, equivalent to approximately 2 small cloves, and add both to the bowl along with ¼ teaspoon black pepper.
- Whisk the mixture thoroughly until evenly blended, then place the sauce aside.
- Separate 1 pound of broccoli into florets, yielding approximately 5 cups.
- Cut the white button mushrooms into thick slices and slice the yellow onion into strips.
- Cut the boneless, skinless chicken breast into bite-sized pieces measuring approximately ¾ inch in thickness.
- Lightly season the chicken pieces with black pepper.
- Place a large skillet or wok over medium-high heat and add 1 tablespoon of the oil.
- When the pan is thoroughly heated, arrange the chicken in a single layer. Allow it to sear without stirring for 1 minute.
- Stir the chicken and continue stir-frying for approximately 5 minutes, or until the pieces are completely cooked and develop a golden exterior.
- Remove the chicken from the skillet and transfer it to a plate.
- Pour the remaining 1 tablespoon oil into the same skillet.
- Add the onion, mushrooms, and broccoli to the hot pan.
- Cook for approximately 3 minutes while stirring continuously, until the vegetables become tender while retaining a pleasant texture.
- Lower the heat to medium-low.
- Give the prepared sauce another thorough stir to redistribute the ingredients, then pour it over the vegetables in the skillet.
- Allow the mixture to simmer for 3–4 minutes, stirring regularly, until the sauce thickens and the ingredients are well combined.
- For a thinner consistency, incorporate water 1 tablespoon at a time until the sauce reaches the preferred texture, then return the mixture to a simmer.
- Add the cooked chicken back to the skillet and stir for approximately 30 seconds, or until heated through.
- Taste the stir-fry and add additional soy sauce if further seasoning is desired.
- Serve the chicken and broccoli stir-fry over fluffy white rice and finish with toasted sesame seeds.