Chicken and Broccoli Stir-Fry
A quick and flavorful chicken and broccoli stir-fry ready in under 30 minutes, featuring a garlicky soy-oyster marinade that tenderizes the chicken.
Ingredients
Marinade
- 3 tbsp soy sauce or tamari for gluten-free
- 2 tbsp oyster sauce sub with hoisin + mushroom sauce for vegetarian
- 1 tbsp cornstarch
Main Ingredients
- 1 lb chicken breast, sliced thinly about 1/4-inch thick
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil neutral oil with high smoke point
- Salt and pepper to taste
Instructions
Preparation
- Combine soy sauce, oyster sauce, and cornstarch in a bowl. Stir until smooth. Add sliced chicken and toss to coat. Let marinate for 15 minutes at room temperature or up to 1 hour in the fridge.
Cooking Chicken
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the garlic and ginger. Stir-fry for 20–30 seconds until fragrant but not browned.
- Add the marinated chicken in a single layer. Let it sear undisturbed for 1–2 minutes, then stir and cook for 4–5 more minutes until browned and cooked through.
- Remove the chicken to a plate and tent with foil.
Cooking Broccoli
- Add the remaining tablespoon of oil to the same skillet. Add broccoli and stir-fry for 3–4 minutes until bright green and tender-crisp. If needed, splash 1–2 tablespoons of water and cover for 30 seconds to steam.
Final Assembly
- Return the chicken to the pan. Season lightly with salt and pepper. Pour any remaining marinade/sauce over everything.
- Stir and cook for 2–3 minutes until the sauce thickens and everything is heated through. Serve immediately over rice or noodles.
Notes
Slice the chicken across the grain for tenderness. If you prefer a lighter sauce, reduce soy sauce to 2 tablespoons. Store leftovers in an airtight container for 3–4 days, and freeze for up to 2 months.