Chicken and Broccoli

Name: Ginger-Garlic Chicken and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/4 cup low sodium soy sauce (or use gf soy sauce*); 1/2 cup chicken broth*; 1 tablespoon cornstarch; 2 tablespoons mirin; 1 tablespoon sugar; 2 teaspoons sesame oil; 1/4 teaspoon white pepper; 1 tablespoon canola oil (divided); 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 pound chicken breast (sliced very thinly); 2 cups broccoli florets; sesame seeds as garnish (if desired)

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This ginger-garlic chicken and broccoli stir-fry combines tender chicken strips and fresh broccoli in a savory soy-based sauce with sesame oil and mirin, delivering restaurant-quality flavor in under 20 minutes.

🌍Chinese 🏷️Broccoli recipes 🏷️Chicken and broccoli 🏷️Chicken and broccoli stir fry recipe 🏷️Chicken breast Healthy chicken and broccoli stir fry

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Total

30 min

Servings

Recipe Source

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From Skinnytaste

Ingredients

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1/4 cup low sodium soy sauce (or use gf soy sauce*)
1/2 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1/4 teaspoon white pepper
1 tablespoon canola oil (divided)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast (sliced very thinly)
2 cups broccoli florets
sesame seeds as garnish (if desired)

13 Ingredients

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Instructions

1
In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
2
In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
3
Repeat with the second half of the chicken and an additional teaspoon of oil.
4
Remove the chicken to a plate.
5
Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
6
Stir the garlic and ginger well and add in the sauce, whisking well.
7
Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
8
Add in the chicken and stir well to coat.
9
Garnish with sesame seeds if desired.

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Tips & Notes

Pro tips

Slice chicken breast thin and uniform to ensure even cooking; pound if needed.
Combine all sauce ingredients before cooking so the cornstarch doesn't settle.
Cook chicken in two batches if your pan is crowded—overcrowding lowers heat and steams rather than sears.
Add the cornstarch slurry at the end and stir constantly for 1–2 minutes until the sauce thickens and turns glossy.

Substitutions

Low sodium soy sauce → tamari or coconut aminos (preserves gluten-free status; use same amount)
Mirin → honey or brown sugar + rice vinegar (1 tbsp brown sugar + 1 tbsp rice vinegar)
Sesame oil → neutral oil like grapeseed (reduces aromatic depth; use only 1 tsp)
Canola oil → vegetable or peanut oil (similar smoke point and neutral flavor)

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave; sauce may thicken upon cooling—thin with a splash of broth if needed.