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Chicken Broccoli

A classic stir-fry dish, this Chicken and Broccoli recipe features tender strips of chicken breast and crisp broccoli enveloped in a savory garlic-ginger sauce. Quick to prepare and full of flavor, it’s an ideal option for a satisfying weeknight dinner.
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Course: Dinner
Cuisine: Chinese
Keyword: chicken broccoli
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon minced ginger
  • 2 cups broccoli florets
  • 1 tablespoon canola oil divided
  • 1/2 cup chicken broth*
  • 1 tablespoon minced garlic
  • 2 tablespoons mirin
  • 1 pound chicken breast very thinly sliced
  • 1/4 cup low sodium soy sauce or gluten-free alternative*
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • Sesame seeds for garnish (optional)

Instructions

  • In a mixing bowl or large measuring cup, combine the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil, and white pepper. Whisk until the cornstarch is fully dissolved and the mixture is smooth.
  • Heat 1 teaspoon of canola oil in a large skillet or wok over medium-high heat. Add half of the chicken and sauté until the meat is just cooked through, approximately 2–3 minutes per side.
  • Transfer the cooked chicken to a plate and repeat the process with the remaining chicken and another teaspoon of oil.
  • Once all the chicken is cooked and removed, add the remaining oil to the skillet along with the minced garlic and ginger. Sauté for 30–45 seconds, stirring constantly, until aromatic but not browned.
  • Pour the prepared sauce into the skillet, stirring to combine with the aromatics. Add the broccoli florets and cook the mixture for 2–3 minutes, allowing the sauce to thicken slightly and the broccoli to become crisp-tender.
  • Return the cooked chicken to the pan and toss to coat evenly with the sauce. Stir until everything is well combined and heated through.
  • Finish with a sprinkle of sesame seeds, if using, and serve immediately.
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Notes

Ensure soy sauce and chicken broth are labeled gluten-free if necessary.
For best results, slice chicken breast thinly against the grain; partially freezing the meat can make this easier.