Chicken Broccoli

Chicken Broccoli is one of those weekday go-tos that feels like a treat but comes together in minutes. Tender cubes of chicken, crisp-tender broccoli, and a glossy, savory sauce make this dish a winner for busy weeknights or a relaxed weekend dinner. The ingredient list is short, the technique is straightforward, and the flavors are familiar in the best way — garlicky, slightly sweet, and with a hint of toasted sesame. Below you’ll find everything from a quick overview and handy tips to the full ingredient list and a clear, step-by-step method so you can plate this up with confidence.

Why you’ll love this version

This Chicken Broccoli recipe focuses on balance: protein and veg cooked quickly to preserve texture, a sauce that coats without drowning, and pantry-friendly ingredients you likely already have. It’s adaptable, so you can double it for leftovers, serve it over rice or noodles, or add a sprinkle of toasted sesame seeds or sliced scallions for garnish. The method keeps the integrity of the original flavors while simplifying a few steps so it’s accessible to cooks of all levels.

What you need

• ▢1/2lb chicken breast, cut into cubes
• ▢1/2 tablespoon cornstarch
• ▢1 pinch salt
• ▢1/2 lb broccoli florets
• ▢2 tablespoons oil
• ▢3 cloves garlic, minced
• ▢1 tablespoon soy sauce
• ▢1 tablespoon oyster sauce
• ▢1/2 teaspoon sesame oil
• ▢1 teaspoon sugar
• ▢1 teaspoon cornstarch
• ▢1/2 cup water
• ▢3 dashes ground white pepper

Prep tips before you start

• Cut the chicken into even 1/2- to 3/4-inch cubes so it cooks evenly and quickly.
• Trim broccoli into small, bite-sized florets. Even-sized pieces help everything finish at the same time.
• Measure the cornstarch for both the chicken and the sauce separately to avoid confusion — there are two different cornstarch measurements in this recipe.
• Mince the garlic fine so it releases its aroma quickly while stirring and doesn’t leave large bits when you plate the dish.

Flavor notes

The combination of soy sauce and oyster sauce creates a rich, savory backbone while the sesame oil adds a toasted, nutty finish. A touch of sugar balances salty notes, and white pepper gives a subtle, aromatic heat that complements the garlic. If you like more heat, add a pinch of red pepper flakes or a few drops of chili oil when the sauce simmers.

Equipment

• Nonstick skillet or wok
• Mixing bowls
• Measuring spoons and cups
• Spatula or tongs

Step-by-step instructions

Follow these steps in order to achieve a glossy, evenly sauced Chicken Broccoli. The rewritten directions keep the original sequence and the ingredient amounts exactly as listed above.

1. Season and coat the chicken: In a small bowl, combine 1/2 tablespoon cornstarch and 1 pinch salt. Add the 1/2 lb chicken breast, cut into cubes, and toss until the chicken pieces are lightly and evenly coated. This thin coating helps the chicken brown slightly and also thickens the sauce later.
2. Prepare the broccoli: While the chicken rests with the cornstarch, cut up 1/2 lb broccoli into small florets and set them aside. Having the broccoli ready before you turn on the heat keeps the cooking process smooth and quick.
3. Heat the pan and cook the chicken: Warm 2 tablespoons oil in a nonstick skillet or wok over medium-high heat. When the oil shimmers, add the coated chicken cubes in a single layer. Sear the chicken, stirring occasionally, until the pieces are lightly golden and just cooked through, about 4–6 minutes depending on size. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the garlic: Reduce the heat to medium. If needed, add a touch more oil to the pan. Add 3 cloves garlic, minced, and sauté briefly until fragrant, about 30 seconds to 1 minute. Be careful not to let the garlic brown too much or it will become bitter.
5. Cook the broccoli: Add the prepared broccoli florets to the pan and stir-fry for 2–3 minutes until the broccoli is bright green and just starting to become tender but still crisp. If you prefer softer broccoli, cover the pan for a minute or two and let it steam in the residual heat.
6. Make the sauce and combine: In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon cornstarch, and 1/2 cup water until smooth. Pour this sauce mixture into the pan with the broccoli. Stir to combine and bring the liquid to a gentle simmer.
7. Return the chicken and finish: Add the cooked chicken back into the pan. Toss everything together so the sauce coats the chicken and broccoli. Cook for another 1–2 minutes, allowing the sauce to thicken and become glossy. Taste and finish with 3 dashes ground white pepper, stirring to distribute the flavor evenly.
8. Serve: Remove the pan from heat and transfer Chicken Broccoli to a serving dish. Serve immediately over steamed rice, quinoa, or noodles to make it a complete meal. Garnish with sliced green onions or toasted sesame seeds if desired.

Make-ahead and storage

This dish reheats well. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving at high power for long periods, as the broccoli can become too soft.

Variations and swaps

• To bulk it up, add sliced carrots or snap peas with the broccoli for more color and crunch. Add them at the same time as the broccoli, adjusting the cook time depending on the vegetable.
• For a nuttier finish, sprinkle 1 teaspoon toasted sesame seeds or a handful of chopped toasted almonds over the dish before serving.
• If you prefer a thicker sauce, increase the second cornstarch amount slightly, mixing it with an extra tablespoon of water before adding so it dissolves fully.
• Serve the dish over cauliflower rice for a lower-carb option, or spoon it over cooked brown rice for extra fiber.

Troubleshooting

• If the sauce is thin: Stir the pan over medium heat for an extra minute; the cornstarch will activate as the sauce simmers and thicken. If it’s still thin, whisk an additional 1/2 teaspoon cornstarch with 1 tablespoon cold water and add gradually while stirring.
• If the chicken is dry: Check the size of the cubes — larger pieces take longer to cook. Remove the chicken as soon as it’s opaque and cooked through to retain juiciness.
• If the garlic burned: Start over in a clean pan, lower the heat, and add the garlic later with a bit of oil. Burnt garlic tastes bitter and will affect the whole dish.

Serving ideas

This Chicken Broccoli shines with a simple bed of steamed jasmine rice or brown rice. For a more substantial bowl-style meal, serve it over warm noodles tossed in a tiny bit of toasted sesame oil. Add a side of quick pickled cucumbers or a simple cucumber salad for acidity that balances the savory sauce.

Nutrition and portioning

A single recipe made with 1/2 lb chicken and 1/2 lb broccoli makes about two modest servings, depending on appetite and sides. It’s a lean protein-rich meal with a good dose of vegetables — a satisfying, relatively low-calorie option when paired with a modest portion of rice.

Final notes

This Chicken Broccoli strikes a lovely balance between speed and flavor. The cornstarch does the heavy lifting: first to give the chicken a silky coating and later to thicken the sauce into that glossy finish we all love. Keep your mise en place (ingredients prepped and ready), work over medium-high heat, and this dish comes together fast with restaurant-style results. Enjoy the straightforward comfort of tender chicken, bright broccoli, and a sauce that ties everything together perfectly.

Follow the step-by-step instructions above for the best results, and feel free to adapt the garnishes and side dishes to suit your pantry and preferences.