Chicken and broccoli stir-fry with garlic and soy sauce

I’ll let you in on a little kitchen secret: the perfect weeknight stir-fry comes down to one tiny trick that chefs don’t always shout about — a super-hot pan and a quick cornstarch slurry. Once you learn that, everything else falls into place. I discovered this while cramming for finals and surviving on my “speedy stir-fry” routine, and I still use it when I want bright, glossy sauce and chicken that stays juicy under a searing sizzle. This version with **garlic**, **soy sauce**, and crisp-tender **broccoli** hits savory, slightly sweet, and crunchy all at once. It smells like takeout but takes under 30 minutes, which makes me suspiciously happy every single time.

Quick Facts

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

Why This Recipe is Awesome

This chicken and broccoli stir-fry gives you crisp, bright-green broccoli, tender chicken with golden edges, and a glossy garlic-soy sauce that clings to every bite. It cooks fast, smells amazing (hello, sizzling garlic!), and feels fancy enough for guests but forgiving enough for a busy weeknight. It’s so easy even your oven can’t mess it up — and the textures? Crunchy broccoli, juicy chicken, and a silky sauce. Who doesn’t love crispy edges and a little comfort in a bowl?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (about 2 medium), cut into 1/2-inch strips
• 4 cups broccoli florets (about 1 large head)
• 3 garlic cloves, minced
• 2 tbsp vegetable oil (or canola)
• 2 tsp toasted sesame oil
• 1/4 cup low-sodium chicken broth or water
• Salt and black pepper to taste
• Cooked rice or noodles, for serving

For the Sauce / Garnish (if applicable):

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar
• 1 tsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp water (to make the slurry)
• 1/4 cup chicken broth (included above) — extra if you like more sauce
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 green onions, thinly sliced, and 1 tbsp sesame seeds for garnish

How I Make It

Step 1:

Pat the chicken dry and season with a pinch of salt and pepper. Toss the chicken with 1 tablespoon cornstarch (reserve the other tbsp for the sauce) — it sounds odd, but that little dusting helps the chicken develop golden edges and keeps it juicy. Set up your sauce by whisking 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp rice vinegar, and 1/4 cup chicken broth in a small bowl. Mix the remaining 1 tbsp cornstarch with 2 tbsp water to make a slurry and set aside.

Step 2:

Heat a large skillet or wok over high heat until it radiates heat — you want it hot. Add 2 tbsp vegetable oil; when it shimmers, lay in the chicken in a single layer and let it sear without fussing for about 2–3 minutes until the bottoms get golden and you hear that satisfying sizzle. Flip and cook another 1–2 minutes until edges brown but the center remains slightly pink. Transfer chicken to a plate. Tip: don’t overcrowd the pan — do this in batches if needed to keep that sear.

Step 3:

Reduce heat to medium-high, add a splash more oil if the pan looks dry, then toss in the broccoli. Stir-fry for about 2 minutes until the broccoli turns vivid green and starts to blister on the edges. Add the minced garlic and stir for another 30 seconds — breathe in that garlicky aroma. Return the chicken to the pan and pour in the prepared sauce and the reserved 1/4 cup chicken broth. It will steam and bubble, bringing everything together.

Step 4:

Stir the cornstarch slurry again (it settles) and pour it into the pan. Turn the heat to high and stir constantly for 30–60 seconds until the sauce thickens to a glossy coating. Look for the sauce to cling to the chicken and broccoli and for the chicken to reach an internal temp of 165°F — or cut a piece open to ensure no pink remains. The kitchen should smell like sweet soy and toasted garlic by now.

Step 5:

Turn off the heat, stir in 2 tsp toasted sesame oil, and taste — adjust with a pinch of salt or a splash more soy if needed. Scatter sliced green onions and sesame seeds on top. Serve over steaming rice or noodles and dig in while everything stays steaming and glossy.

Pro Tips

• Cut chicken into uniform pieces so everything cooks in the same time. I slice against the grain for extra tenderness.
• Use a very hot pan for that perfect sear — if the meat steams, you lose texture. A wobble of oil that dances means your pan is ready.
• Make the cornstarch slurry right before adding it; it thickens fast and gives the sauce that restaurant gloss.
• If your broccoli takes longer to cook, give it a quick 30-second blanch in boiling water, then shock in ice water to preserve the bright color before stir-frying.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube). Tofu soaks up sauce but loses some meaty chew — still delicious and vegetarian.
• Use tamari instead of soy for a gluten-free option; flavor stays similar but slightly less salty.
• Replace brown sugar with honey or maple syrup; honey makes it a touch brighter, maple adds depth.
• Use cauliflower florets instead of broccoli for a milder, nuttier profile.

Variations & Tips

• Spicy: Add 1–2 tsp chili garlic sauce or increase red pepper flakes to taste.
• Kid-friendly: Omit red pepper flakes and reduce garlic to 2 cloves.
• Vegetarian: Use extra-firm tofu and veg stock instead of chicken broth; add mushrooms for umami.
• Nuts & crunch: Toss in toasted cashews or sliced almonds at the end for texture.
• Ginger-lime twist (creative): Swap rice vinegar for lime juice and add 1 tsp grated ginger for a bright, zesty finish.
• Sheet-pan version: Roast broccoli and chicken with oil and salt at 425°F for 15–20 minutes, then toss with warm sauce.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything and store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce and steam the broccoli a bit.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches so you don’t overcrowd the pan; otherwise you lose that sear and end up steaming.

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?

Look for golden edges on the chicken, bright-green broccoli with slight blistering, and a sauce that has thickened and clings to the ingredients. Chicken should reach 165°F internal temp.

What if I don’t have ingredient X?

Short on soy? Use Worcestershire + a pinch of salt in a pinch. No cornstarch? Whisk in 1 tsp flour with the sauce and cook a bit longer, though sauce won’t be quite as glossy.

How I Like to Serve It

I love this over steaming jasmine rice with a wedge of lime and extra green onions on top. It works for a simple weeknight dinner, but it also travels well to potlucks if you keep the sauce slightly thicker. Pair it with cold cucumber salad or pickled carrots for brightness. In winter it feels like cozy comfort; in summer it’s bright and fast — a real all-season winner.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently in a skillet with a splash of broth to restore texture.
• Chicken safe cooking temp: 165°F. Use an instant-read thermometer if you have one.

Final Thoughts

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