This Chicken and Broccoli stir fry has been in my weeknight rotation ever since I first paired it with a jar of good soy sauce and a handful of pantry staples. I discovered the combination one rainy evening when the fridge contained only a lone chicken breast and a bag of frozen broccoli. The result was so bright and satisfying that it instantly became a go to meal for busy nights. The contrast between tender, quickly seared chicken and broccoli that still has snap is what keeps everyone asking for seconds.

I love this dish for the way the sauce clings to each piece, creating glossy, flavorful bites that feel far more indulgent than the handful of ingredients suggest. The ginger and garlic provide a fragrant backbone while sesame oil adds a warm nutty note. It is easy to scale up for guests and forgiving if you need to swap ingredients. I first served this to friends who declared it better than takeout, and it has since shown up at potlucks and hurried weeknight dinners alike.

Ingredients

• Chicken breast: 1 pound boneless skinless, sliced thin across the grain for tenderness. Choose fresh or thawed organic chicken when possible and slice while slightly chilled for cleaner cuts.
• Broccoli florets: 3 cups trimmed florets, about one medium head. Look for bright green crowns without brown spots. Toss the stems into the pan too if thinly sliced.
• Soy sauce: 1 quarter cup for savory umami and salt. Use regular soy sauce for classic flavor or tamari to make it gluten free.
• Oyster sauce: 2 tablespoons adds body and a rounded sweet savory depth. Lee Kum Kee is a reliable brand that blends well with soy.
• Cornstarch: 1 tablespoon for thickening. Make a slurry so the sauce finishes glossy rather than chalky.
• Sesame oil: 1 tablespoon toasted sesame oil for finishing aroma and warmth. Toasted oil provides the signature nutty note.
• Aromatics: 3 cloves garlic minced and 1 teaspoon fresh ginger minced to bring brightness and aromatic lift to the sauce.
• Water: 1 quarter cup to loosen the sauce and hydrate the cornstarch slurry.
• Garnish: Sesame seeds to sprinkle for texture and visual appeal. Optional green onion for color.
• To serve: Steamed white rice or long grain rice, about 2 cups cooked, to soak up the sauce.

Instructions

Make the sauce:In a small bowl whisk 1 quarter cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch and 1 quarter cup water until fully smooth. The slurry should be free of lumps so the sauce will thicken uniformly. Set aside so flavors marry while you prepare the other ingredients.Prepare the chicken:Pat 1 pound chicken breast dry and slice into thin pieces about one quarter inch thick. Drying the chicken helps it sear rather than steam. Season lightly with a pinch of salt and toss with a small drizzle of neutral oil if desired.Sear the chicken:Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering. Add the sliced chicken in a single layer and cook undisturbed until the bottom is golden, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until nearly cooked through. Work in batches if your pan cannot hold everything without crowding.Add aromatics:Push the chicken to the side and add minced garlic and minced ginger. Stir fry for about 30 to 60 seconds until fragrant and the raw edge of the garlic softens but before it browns. This builds the fragrant foundation of the dish.Cook the broccoli:Toss in 3 cups broccoli florets and stir fry for 3 to 4 minutes so the stalks are tender crisp. If you prefer softer broccoli add a tablespoon of water to help generate steam and cover briefly for 30 to 60 seconds. The goal is bright green florets with a little bite.Finish with the sauce:Pour the prepared sauce over the chicken and broccoli, stirring to coat. Return the heat to medium high and cook for about 1 to 2 minutes until the sauce thickens and becomes glossy. Taste and adjust with a small splash of water or a pinch of sugar if needed. Serve immediately over rice and garnish with sesame seeds.

Storage Tips

Cool leftovers to room temperature then transfer into airtight containers. Refrigerate for up to four days. For longer storage portion into freezer safe containers and freeze for up to three months. When reheating thaw overnight in the refrigerator for best texture. Warm gently in a skillet over medium heat adding a splash of water to loosen the sauce. Avoid microwaving from frozen which can overcook the broccoli and make it limp.

Ingredient Substitutions

If you need a gluten free version replace soy sauce with equal amounts of tamari. For a vegetarian option swap chicken for firm tofu pressed and cubed then seared until golden. Use coconut aminos for a lower sodium and slightly sweeter profile. If oyster sauce is unavailable substitute with equal parts hoisin and a teaspoon of fish sauce or a touch of miso for umami depth.

Serving Suggestions

Serve over steamed white rice, jasmine, or brown rice. For a lower carbohydrate plate swap rice for cauliflower rice or serve alongside soba or udon for a different texture. Garnish with toasted sesame seeds and thinly sliced green onions. Add a wedge of lime for brightness. Offer chili oil at the table for those who like heat.

Cultural Background

Stir frying is a quick Chinese technique that uses high heat and rapid movement to cook food evenly while preserving texture and color. Combining soy sauce and oyster sauce produces the balance of savory and slightly sweet flavors common in many Cantonese influenced dishes. The cornstarch slurry is a classic trick to achieve a glossy coating that clings to ingredients and gives the dish a familiar takeout style finish.

Seasonal Adaptations

In spring swap broccoli for tender asparagus or sugar snap peas for a brighter seasonal flavor. In the winter include thinly sliced carrots and baby bok choy for heartier greens. For summer, add bell pepper and finish with a handful of fresh basil or cilantro. Adjust cooking times slightly for vegetables that cook faster or slower than broccoli.

Meal Prep Tips

Double the chicken and sauce then portion into four meal prep containers with rice on the side. Store vegetables separately if you prefer crisper texture and combine when reheating. Reheat in a skillet to revive the glossy sauce and avoid soggy results. Prepping garlic and ginger ahead saves active time making weeknight assembly faster.

This stir fry is one of those dependable meals that balances speed and satisfaction. It encourages small technique habits like proper searing and a smooth slurry which quickly become second nature. I hope you make it your own and share it around your table.