Amazing 30-Min chicken and broccoli dinner

Oh, those frantic weeknights! We all know the drill. You walk in the door, you’re starving, and the thought of a complicated homemade meal just feels impossible. I used to reach for the phone for takeout more times than I care to admit until I started figuring out how to get that soulful, comforting flavor on the table in a snap. That’s why I developed this **chicken and broccoli** stir-fry into my go-to recipe. It’s proof that you don’t need hours to create a satisfying, authentic Asian-inspired **chicken and broccoli dinner**. This dish truly brings back the joy of cooking, even when time is short. Trust me when I tell you, this is the answer to your weeknight dinner stress!

We’re keeping everything super straightforward so you can serve this fast. You can find more low-effort dinner ideas just like this one in my collection dedicated to weeknight dinners here: quick and easy meals.

Why This is the Best Chicken and Broccoli Stir Fry You Will Make

When I put a recipe up on this site, it has to stand up to real life, which means flavor can’t sacrifice speed. This **chicken and broccoli** recipe is my absolute blueprint for a fast, flavorful meal that I know you’ll love. We aren’t messing around with hours of marinating—we’re getting maximum taste with minimum time investment.

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• Incredible, restaurant-quality Asian flavor profile.
• It uses simple, everyday ingredients—no specialty store run needed!
• It produces tender **chicken breast and broccoli** without any fuss.
• It’s quick! I show you how to get dinner on the table in just 30 minutes total. Check out more of my favorite stir-fry techniques in my general chicken stir-fry guide.

Quick Prep and Cook Times for Your Chicken and Broccoli Dinner

Seriously, this recipe is a lifesaver when you’re tired. The ingredients list is short, and prep time clocks in at about 15 minutes—mostly just chopping! Then, the actual cooking takes just 15 minutes on the stovetop. That makes this a true weeknight chicken dinner solution when you need to move fast.

Ingredients for Your Flavorful Chicken and Broccoli Recipe

When I say this is an **easy chicken and broccoli recipe**, I mean it! We’re using ingredients you probably already have, which keeps things stress-free. The magic is getting the ratios right, especially for the sauce that coats everything so beautifully. Please measure your cornstarch carefully; that’s the glue that helps this whole dish come together! Don’t forget to find more great flavor combinations in my guide to chicken chow mein for inspiration.

Here is exactly what you need for the best **chicken and broccoli** stir-fry:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1 large head of fresh broccoli, cut into bite-sized florets
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1/4 cup water or chicken broth
• Cooked white or brown rice, for serving

Notes on Ingredients and Substitutions for Chicken and Broccoli

I know people have different preferences, so let’s talk tweaks! If you aren’t a fan of white meat, feel free to swap in chicken thighs. They stay really tender, so that works great here. Also, if you’re watching your carbs—and I totally get that—skip the rice mentioned above and instead serve this over cauliflower rice. It soaks up all that delicious sauce wonderfully. We want this recipe to work for *your* family table!

Step-by-Step Instructions for the Quick Chicken and Broccoli Stir Fry

Alright, let’s get cooking! This is where knowing your heat is important, but honestly, even if you’re new to stir-frying, this process is so fast you won’t have time to panic! Remember, the goal for that amazing flavor on our **chicken and broccoli** is high heat and fast movement. The first thing you need to do is get that amazing sauce ready so it’s waiting patiently by the stove.

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1. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, and water or broth. Don’t forget to whisk out any lumps in that cornstarch! Set the sauce aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Yes, medium-high! Add your chicken pieces and cook until they are browned and cooked through—that usually takes about 5 to 7 minutes, depending on your stove. Scoop that chicken out and set it aside so it doesn’t overcook.
3. Add the sesame oil to the same skillet. Pop in your minced garlic and grated ginger. You only want to cook these for about 30 seconds until you can really smell them—be careful not to burn that garlic!
4. Toss in the **broccoli** florets. Stir-fry these for 3 to 4 minutes until they turn that beautiful bright green and are what I call ‘tender-crisp.’ My kitchen secret here? If the broccoli looks like it needs a little help softening up, add just one tablespoon of water and immediately cover the skillet for one minute. That little burst of steam makes them perfect!
5. Bring the cooked chicken back into the skillet with the broccoli.
6. Give that sauce mixture one last quick whisk because the cornstarch might have settled, and pour it right over the chicken and broccoli.
7. Stir constantly until that sauce magically thickens and coats everything evenly. This happens fast, usually in 1 to 2 minutes.

Take it off the heat right away! That’s how you make the **best chicken and broccoli** for a weeknight dinner that tastes like take-out. You can check out my full deep-dive on stir-fry techniques for more tips right here.

Mastering the Sauce Consistency in Your Asian Chicken Broccoli

That thickening moment is truly what separates a watery stir-fry from a glossy, restaurant-quality dish. The cornstarch is absolutely crucial here. When you whisk it into the liquids, it dissolves, creating tiny suspended particles. As soon as that liquid heats up briskly, those particles swell up and lock the sauce together. That’s why we only stir for 1 to 2 minutes—too long and it can get gluey, but just right, and you get that perfect, shiny coat that clings beautifully to the **chicken and broccoli**.

Tips for the Perfect Weeknight Chicken Dinner with Chicken and Broccoli

When you’re whipping up this **chicken and broccoli** on a Tuesday, technique matters just as much as ingredients. My biggest piece of advice for getting that tender chicken and crisp broccoli combo is heat! You need a properly hot skillet before anything goes in. If your pan isn’t screaming hot, your chicken will just steam instead of searing, and that’s the death of a good stir-fry, trust me.

Also, don’t try to cook everything at once! Overcrowding the pan is the number one mistake people make. If you pile too much chicken in there, the temperature drops instantly. Cook the chicken in batches if you have to, letting each piece get a little color before setting it aside. This ensures that every piece of your **chicken and broccoli dinner** is perfectly cooked through without getting tough. It’s one of those essential checks for creating a truly reliable, top-tier dish for your weeknight chicken dinner rotation.

Serving Suggestions for Your Easy Chicken and Broccoli Recipe

Okay, now that you’ve got this beautiful, glossy **chicken and broccoli** ready to go, what are we serving it with? Since this is such a flavorful **flavorful chicken dinner**, you need something simple underneath to soak up all that wonderful sauce. The classic way, just like in the recipe, is over hot, steamy white or brown rice. It just works perfectly!

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But if you’re doing that low-carb thing we talked about, grab some cauliflower rice. I have a fantastic recipe for garlic parmesan cauliflower rice that you can whip up while the stir-fry is cooking. For a truly balanced plate, I also like to add one simple side—maybe just quick-sautéed spinach or a light Asian-style cucumber salad on the side for something fresh. This makes the **chicken and broccoli** feel like a complete, satisfying meal!

Storage and Reheating Instructions for Leftover Chicken and Broccoli

One of the best things about this **chicken and broccoli** recipe is how well it travels for lunch the next day! Don’t toss those leftovers! Once it’s completely cooled down, pop your **chicken and broccoli** into an airtight container. It should stay good and tasty in the fridge for about three days—perfect for meal prep.

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When you’re ready to eat it, I prefer reheating this on the stovetop in a skillet over medium heat with just a tiny splash of water or broth. Stir it gently until everything is warmed through. This keeps the sauce from getting too thick and helps the broccoli stay less mushy than the microwave sometimes makes it. This easy **chicken and broccoli** recipe truly is one of my favorites for making ahead.

Frequently Asked Questions About This Chicken and Broccoli Dish

I get so many questions every time I post this recipe! It’s wonderful how adaptable it is, but sometimes you need a quick yes or no answer for your dinner planning. Here are some of the most common things people ask me about making their **chicken and broccoli**.

Can I make this a one pan chicken and broccoli using the oven?

That’s a great question for when the skillet feels like too much work! This particular recipe is built for the speed of the wok, but you absolutely can make a **sheet pan chicken broccoli** version. If you go that route, you’ll want to toss the chicken pieces with a little oil and seasonings and roast them first until they are almost done. Then, you add the broccoli florets to the sheet pan and finish roasting together. You might need to sauce it lightly near the very end or toss it in the sauce when it comes out because the oven heat can boil off some of that liquid too quickly.

How can I make this a creamy chicken broccoli variation?

If you’re craving that rich, comforting texture—maybe something like a **creamy chicken broccoli** bake but faster—you can totally adapt this! Once the sauce thickens up at the end (Step 7), turn your heat down low. Then, stir in about 1/4 cup of heavy cream or even some coconut milk if you want something dairy-free. It’s a fantastic twist that gets you into that comfort food zone. If you love honey flavors, you should really check out the honey garlic directions on this great recipe for honey garlic chicken and broccoli!

Is this a healthy chicken and broccoli recipe?

Yes, at its core, this is a very **healthy chicken and broccoli** recipe! We’re using lean protein from the chicken breast, tons of great vegetables from the broccoli, and we’re using minimal oil overall since it’s a quick stir-fry. The main thing to watch is the sodium, since we use soy sauce and oyster sauce. That’s why I always recommend low-sodium soy sauce! If you want to explore more ideas and recipes from the kitchen, check out my main blog page here: Carla’s Cooking Blog.

Nutritional Snapshot for Your Chicken and Broccoli Meal

I always love sharing this part because it shows just how good for you this **chicken and broccoli** stir-fry is! Since it’s packed with lean protein from the **chicken breast and broccoli**, it keeps you feeling full and satisfied for hours. Remember, these numbers are estimates, and they don’t include the rice you might serve it over, so keep that in mind if you are tracking everything closely.

Here is the breakdown for one serving (without the rice, just the main dish):

• Calories: 320
• Protein: 40g (Wow, that’s a lot of muscle fuel!)
• Fat: 10g
• Carbohydrates: 15g
• Fiber: 4g

This calculation reflects using low-sodium soy sauce and cooking with just the small amount of oil required for the stir-fry technique. If you swap to chicken thighs or use a lot more oyster sauce, those numbers will shift a bit! But overall, this is a fantastic, **healthy chicken and broccoli** choice for any night of the week.

Quick Chinese Chicken and Broccoli Stir-Fry for Weeknight Dinner

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Make this quick Chinese chicken and broccoli stir-fry for a satisfying meal you can serve fast. This recipe uses simple ingredients to create authentic Asian flavor for your weeknight chicken dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1 large head of fresh broccoli, cut into bite-sized florets
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1/4 cup water or chicken broth
• Cooked white or brown rice, for serving

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Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, and water or broth. Set the sauce aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
3. Add the sesame oil to the same skillet. Add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
4. Add the broccoli florets to the skillet. Stir-fry for 3 to 4 minutes until the broccoli turns bright green and is slightly tender-crisp. You can add a tablespoon of water and cover the skillet briefly to steam the broccoli if you prefer it softer.
5. Return the cooked chicken to the skillet with the broccoli.
6. Give the prepared sauce a quick whisk and pour it over the chicken and broccoli.
7. Stir constantly until the sauce thickens and coats everything evenly, about 1 to 2 minutes.
8. Remove from the heat immediately. Serve your easy chicken and broccoli recipe hot over cooked rice.

Notes

• For a low-carb option, serve this garlic chicken broccoli dish over cauliflower rice instead of traditional rice.
• If you want a little heat, add 1/2 teaspoon of red pepper flakes when you cook the garlic and ginger.
• You can substitute chicken thighs for chicken breast if you prefer darker meat.

Nutrition

• Serving Size: 1 serving (without rice)
• Calories: 320
• Sugar: 7
• Sodium: 650
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 4
• Protein: 40
• Cholesterol: 105