A quick, flavorful, and healthier takeout-style meal that’s ready in about 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken
- 1½ lbs (680 g) boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil, divided
For the Vegetables
- 4 cups broccoli florets
- ½ small onion, sliced (optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Stir-Fry Sauce
- ½ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
For Serving
- Steamed white or brown rice
- Sesame seeds (optional)
- Sliced green onions (optional)
Instructions
1. Prepare the Sauce
In a small bowl, whisk together:
- Chicken broth
- Soy sauce
- Oyster sauce
- Brown sugar
- Cornstarch
- Sesame oil
- Red pepper flakes (if using)
Set aside.
2. Coat the Chicken
In a bowl, toss the sliced chicken with:
- Cornstarch
- Salt
- Pepper
3. Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Cook the chicken for 4–5 minutes, stirring occasionally, until browned and nearly cooked through.
Transfer to a plate.
4. Cook the Broccoli
Add the remaining 1 tablespoon oil to the skillet.
Add broccoli and onion (if using). Stir-fry for 3–4 minutes.
Add 2–3 tablespoons of water, cover for 2 minutes to lightly steam the broccoli until crisp-tender.
Stir in the garlic and ginger and cook for 30 seconds.
5. Finish the Stir-Fry
Return the chicken to the skillet.
Whisk the sauce again, then pour it into the pan.
Cook, stirring constantly, for 2–3 minutes, until the sauce thickens and coats the chicken and broccoli.
6. Serve
Serve hot over steamed rice and garnish with:
- Sesame seeds
- Sliced green onions
Tips
- Chicken thighs stay extra juicy, while breasts are leaner.
- Don’t overcook the broccoli—it should remain bright green and slightly crisp.
- Add sliced carrots, mushrooms, snap peas, or bell peppers for extra vegetables.
- For extra heat, stir in a teaspoon of chili garlic sauce or a drizzle of sriracha.
- Leftovers keep well in the refrigerator for 3–4 days and reheat beautifully for meal prep.