Chicken and broccoli stir-fry with garlic and ginger

Chef’s Secret: I’ll admit it — I didn’t discover this stir-fry in a slick cooking class; I found it by accident one frantic weeknight when my fridge looked sad and my patience was shorter than my grocery list. I teach one tiny secret: get your pan screaming hot and treat the aromatics right. Once you hear that first satisfying sizzle and smell the perfume of garlic and ginger, you’ll know you’re on the right track. This version balances crisp-tender broccoli, juicy chicken, and a glossy, slightly sticky sauce that clings to every bite — all in under half an hour. I promise it feels fancy without the fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This stir-fry hits every satisfying note — bright green broccoli with a little snap, tender slices of chicken with golden edges, and a garlicky-gingery sauce that’s savory, a little sweet, and slightly tangy. It cooks fast, uses pantry-friendly ingredients, and makes a dinner that feels like you actually planned ahead. Who doesn’t love a dish where the pan does most of the work? Bonus: it smells like takeout but costs a fraction of the price.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless skinless chicken breasts, thinly sliced against the grain
• 4 cups broccoli florets (about 1 large head)
• 2 tbsp vegetable oil (or other high-heat oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, sliced (white and green parts separated)
• 1 tbsp cornstarch (for coating chicken)
• Salt and black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup low-sodium chicken broth (or water)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar (or honey)
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Optional garnish: toasted sesame seeds and extra sliced scallions

How I Make It

Step 1:

Pat the chicken dry and toss it with 1 tbsp cornstarch, a pinch of salt, and a grind of pepper. I like thin slices for fast cooking and a silky texture. Mix the sauce in a small bowl: soy sauce, chicken broth, rice vinegar, brown sugar, and a drizzle of sesame oil. Set the cornstarch slurry nearby — you’ll use it at the finish.

Step 2:

Heat a large skillet or wok over high heat until it feels very hot (you should see a faint shimmer). Add 2 tbsp vegetable oil. When the oil starts to ripple, add half the chicken and let it sear without moving for about 1–2 minutes — you want golden edges. Toss and cook another 1–2 minutes until the chicken is mostly cooked, then remove to a plate. Repeat with the remaining chicken.

Step 3:

Give the pan a quick wipe if you need to, then add a splash more oil and toss in the broccoli florets and the white parts of the scallions. Stir-fry for about 2–3 minutes until the broccoli turns a vibrant bright green and develops a few charred spots. Add the garlic and ginger; stir constantly — the smell will perfume the kitchen and make anyone in range very hungry.

Step 4:

Return the chicken to the pan and pour in the sauce. Give the cornstarch slurry a quick stir, then drizzle it in while stirring. The sauce will bubble, thicken, and go glossy within 1–2 minutes. Listen for that satisfying sizzle and watch the sauce cling to the meat and broccoli. Check doneness: chicken should register 165°F or cut into a piece — it should be white and juicy, not pink.

Step 5:

Turn off the heat and finish with the green parts of the scallions and a sprinkle of toasted sesame seeds if you like. Serve immediately over steamed rice, noodles, or cauliflower rice for a lighter option. The sauce thickens as it cools, so get it to the table fast for the best texture.

Pro Tips

• Slice the chicken thinly and against the grain for the most tender bites. Freeze the chicken for 10–15 minutes to make thin slicing easier.
• Use a heavy-bottomed skillet or wok and crank the heat — high heat gives you caramelized, flavorful edges. Don’t be afraid of a little smoke; open a window if needed.
• Prep everything before you heat the pan. Stir-fries move fast; mise en place keeps you calm and in control.
• Want extra glossy sauce? Add the cornstarch slurry slowly until you reach your desired thickness — it thickens quickly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and cook time — the pan needs to be hot to sear and not steam the chicken.
• Overmixing: Leads to dense or chewy results. Toss the chicken just enough to coat and sear — don’t baby it.
• Guessing cook time: Always use visual cues or a timer, not just vibes. A quick thermometer check avoids undercooked chicken.
• Overcrowding pans: Give your food some breathing room to crisp properly. Work in batches if necessary.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu pressed, cubed, and pan-fried until crispy. Swap soy sauce for tamari to keep it gluten-free.
• Shrimp: Use peeled shrimp and reduce cook time to 2–3 minutes until pink and curled.
• Broccoli ↔ Snap peas or cauliflower: Snap peas cook faster; cauliflower takes a touch longer and benefits from a brief parboil.
• Dairy-free / Gluten-free: This recipe is naturally dairy-free. Use tamari instead of soy and skip oyster sauce if you need gluten-free.

Variations & Tips

• Spicy version: Add 1 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
• Kid-friendly: Reduce the ginger to 1/2 tbsp and skip the chili; add a little extra brown sugar for a sweeter glaze.
• Vegetarian: Swap chicken for mushrooms and tofu; add a splash of vegetarian oyster sauce or hoisin.
• Peanut twist: Stir in 1 tbsp smooth peanut butter into the sauce for a creamy, nutty coat.
• One-pan meal: Toss in cooked rice or thin rice noodles at the end to absorb the sauce and serve straight from the pan.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Slice the chicken and prep the sauce and veggies, then store separately in airtight containers for up to 24 hours. Cook just before serving for the best texture. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches to avoid overcrowding — too much in one pan steams instead of sears.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach 165°F and cut cleanly with no pink. Broccoli should be bright green with a little bite — not mushy. The sauce should be glossy and coat the ingredients.

What if I don’t have ingredient X?

No worries — use pantry swaps: vegetable or chicken broth for water, honey for brown sugar, and extra garlic if you skip ginger. Tamari replaces soy sauce for gluten-free cooking.

How I Like to Serve It

I love this over steaming jasmine rice with a wedge of lime and extra scallions on the side. It also pairs beautifully with garlic noodles for a cozy weeknight, or on top of fluffy quinoa for a lighter dinner. Bring it to a potluck and it disappears fast — people love the glossy sauce and that little char on the broccoli. Serve cold leftovers over salad greens for a tasty lunch.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to revive the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!