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Yields:
4 serving(s)
Prep Time:
35 mins
Total Time:
45 mins
When you're looking for the perfect weeknight meal, you won't find a recipe that's more flavorful or foolproof than this chicken and broccoli stir-fry. This dish is packed with bold, savory goodness from soy sauce and oyster sauce, balanced by a hint of sweetness from brown sugar and a touch of heat from fresh ginger and garlic. The chicken turns golden and tender, the broccoli stays crisp and bright, and best of all, your whole family is guaranteed to love it. The secret to this dish is blanching the broccoli before tossing it in the skillet. This step allows every ingredient to cook to perfection so you aren't left with mushy vegetables or overcooked chicken. Serve it over a scoop of fluffy cooked white rice and you’ve got a dinner that’s as comforting as it is easy.
Check out more crave-worthy stir-fry recipes and easy dinner recipes for every night of the week!
Should you marinate the chicken before stir-frying?
For the juiciest, most flavorful chicken—yes. This recipe calls for marinating the chicken for just 15 minutes, but plenty happens during that short time. The cornstarch, oil, and broth work together to coat the chicken and lock in moisture, so when it hits the hot pan, it stays juicy and tender instead of drying out. Plus, the oyster sauce adds a layer of savory flavor right from the start. While the chicken marinates, blanch the broccoli and stir up the sauce. Dinner will be on the table before you know it.
Do you have to broccoli before stir-frying?
Yes, boiling or blanching the broccoli before stir-frying makes a huge difference. This step cooks the florets evenly and quickly, so that they stay tender-crisp in the skillet. It also locks in that gorgeous bright green color and brings out the broccoli’s natural sweetness.
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Ingredients
- 1/3 cup
plus 2 tablespoons low-sodium chicken broth
- 3 Tbsp.
vegetable oil
- 3 Tbsp.
oyster sauce
- 2 Tbsp.
cornstarch
- 1/4 tsp.
kosher salt, plus more for blanching
- 1/2 tsp.
black pepper
- 1 lb.
boneless skinless chicken breasts, sliced into 1-inch pieces
- 12 oz.
broccoli florets
- 3 Tbsp.
low-sodium soy sauce
- 2 Tbsp.
dry sherry
- 1 tsp.
light brown sugar
- 1 tsp.
toasted sesame oil
- 1 tsp.
grated fresh ginger
- 2
garlic cloves, finely chopped
- 3
green onions, thinly sliced, white and green parts separated
Steamed rice, for serving
Directions
- Step 1In a medium bowl, whisk together 2 tablespoons of the chicken broth, 1 tablespoon of the vegetable oil, 1 tablespoon of the oyster sauce, 1 tablespoon of the cornstarch, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and toss to coat. Cover and let sit for 15 minutes.
- Step 2Meanwhile, fill a large bowl with ice water. In a large skillet, bring 2 quarts salted water to a boil over medium-high heat. Add the broccoli and cook until bright green and just tender, about 2 minutes. Use a slotted spoon to remove the broccoli to the ice water to stop the cooking. Drain and pat dry. Empty and dry the skillet.
- Step 3In a large liquid measuring cup, whisk together the soy sauce, sherry, brown sugar, sesame oil, and the remaining ⅓ cup chicken broth, 2 tablespoons oyster sauce, and ¼ teaspoon pepper. Place the remaining 1 tablespoon cornstarch in a medium bowl and add 2 tablespoons of the soy sauce mixture, whisking well to form a slurry.
- Step 4In the same skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the chicken in a single layer to the hot pan and allow to cook undisturbed until brown on one side, 1 to 2 minutes. Flip and cook for another 30 seconds before removing the chicken to a plate. Add the ginger, garlic, and green onion whites. Cook, stirring constantly, until fragrant, 30 seconds. Stir in the soy sauce mixture and bring to a simmer. Add the chicken and broccoli to the skillet. Stir in 2 tablespoons of the slurry mixture and simmer until the sauce is glossy and thick enough to coat the back of a spoon, about 2 minutes, adding more slurry, 1 teaspoon at a time, if the sauce is too thin.
- Step 5Sprinkle with the green onion greens. Serve over steamed rice.
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