Chicken and broccoli stir-fry combines thin breast slices and crisp-tender florets with soy sauce, oyster sauce, garlic, and ginger. A short cornstarch marinade coats the chicken, and a little water loosens the concentrated pan sauce.
Steam the broccoli first, then cook the chicken in the same skillet. This order keeps the vegetables from needing several more minutes of cooking after the chicken is already done.
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Why This Recipe Works
Small florets soften quickly under a lid, while thin chicken slices cook evenly in a hot pan. Keeping these stages separate gives each ingredient its own endpoint instead of sacrificing tender chicken to finish firm broccoli.
Ingredients for Chicken and Broccoli Stir-fry
Main Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced across the grain
- 2 cups broccoli florets, bite-size
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- cooked white rice or egg fried rice, optional, for serving
As Needed
- water, 1/4 cup for steaming, 2 tablespoons for sauce, plus more as needed
How to Make Chicken and Broccoli Stir-Fry
1. Marinate the chicken. Slice the chicken thinly across the grain and toss it with the soy sauce, oyster sauce, and cornstarch. Refrigerate for fifteen minutes while you prepare the broccoli and aromatics. The mixture is a coating rather than a large bowl of sauce, so work it around the slices until no dry starch remains.
2. Steam the broccoli. Put the florets in a large skillet with about a quarter cup of water. Cover over medium heat for 3–4 minutes, checking for bright green florets that yield to a fork but still offer a little resistance. Lift them out and drain any remaining water before the oil goes into the pan.
3. Cook the chicken. Heat one tablespoon of vegetable oil over medium-high heat. Spread the coated slices in a single layer and stir-fry for about 4–6 minutes, until the thickest pieces reach 165°F. Use another batch if your pan is crowded; more batches will take longer. Transfer the cooked chicken to a clean plate so it can avoid extra simmering.
4. Coat and combine. Reduce the heat to medium, add the remaining tablespoon of oil, and stir the garlic and ginger for about thirty seconds. Add two tablespoons of water and scrape up the cooked coating, bringing it to a brief simmer. Return the broccoli for about a minute, adding water by the tablespoon if the coating is pasty. Turn off the heat and fold the chicken back in; the finished dish has a thin glossy coating, not a deep pool of gravy.
How to Serve
Divide chicken and broccoli stir-fry into four portions and serve with cooked white rice or egg fried rice if desired. Rice preparation is separate from the stir-fry timing. A cucumber salad adds a cool contrast to the warm, savory coating.
Storage and Reheating
Refrigerate leftover chicken and broccoli stir-fry promptly in covered shallow containers at 40°F or below and use within 3 days. Reheat cooked portions to 165°F; a little water helps loosen pasta or sauce that has thickened in storage. See federal cold-storage guidance for more details.
Tips and Variations
- Cut large broccoli stems smaller so they finish with the florets.
- Have the garlic and ginger measured before heating the oil.
- If the pan sauce thickens into a paste, loosen it with water a tablespoon at a time.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, cook it separately until crisp-tender and drain it well. Thawed florets can release more water than fresh broccoli.
What can replace oyster sauce?
A vegetarian mushroom stir-fry sauce offers a similar savory style. Check the label for shellfish, wheat, or other ingredients you need to avoid.
Why did the chicken stick?
A crowded pan or a coating left undisturbed too long can cause sticking. Use a broad skillet and loosen browned bits with the measured water after the chicken is cooked.
More Recipe Ideas
Chicken and Broccoli Stir-Fry with Oyster Sauce
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast thinly sliced across the grain
- 2 cups broccoli florets bite-size
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and pepper to taste
- cooked white rice or egg fried rice optional, for serving
As Needed
- water 1/4 cup for steaming, 2 tablespoons for sauce, plus more as needed
Instructions
Method
- Toss 1 lb thinly sliced chicken with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Cover and refrigerate for 15 minutes.
- Add 2 cups broccoli and 1/4 cup water to a large skillet. Cover over medium heat for 3–4 minutes until crisp-tender; remove broccoli and drain the pan.
- Heat 1 tablespoon vegetable oil over medium-high heat. Stir-fry the chicken in a single layer for about 4–6 minutes until the thickest pieces reach 165°F; transfer to a clean plate.
- Reduce to medium; add the remaining 1 tablespoon oil, 2 minced garlic cloves, and 1 teaspoon ginger and stir for 30 seconds. Add 2 tablespoons water, simmer and scrape the pan, then toss in broccoli for 1 minute; turn off the heat, fold in chicken, and season to taste.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
