Chicken and Broccoli


This is my favorite stir-fried chicken and broccoli recipe. It rivals take out options and once you make the sauce you can easily sub the protein for a delicious beef and broccoli.

Yield: 3-4

Chicken and Broccoli

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min


  • Boneless Skinless Chicken Breast - 2 pounds
  • Broccoli Florets - 6-8 cups
  • Scallions, chopped (optional for garnish)
  • Sesame Seeds (optional for garnish)
  • Vegetable Oil - 2 TB
  • Soy Sauce - 1/2 cup
  • Oyster Sauce - 1/4 cup
  • Low Sodium Chicken Stock -1/4 cup
  • Brown Sugar - 2 TB
  • Garlic, minced - 3 cloves
  • Ginger, grated - 1 tsp
  • Corn Starch - 1/8 cup


  1. Slice chicken breast into thin slices, set aside.
  2. Whisk together all sauce ingredients.
  3. Bring a non-stick pan to medium heat. Sauté broccoli for just a couple minutes, still maintaining a crispness. (The broccoli will continue to cook in the sauce later.)
  4. Remove the broccoli from the pan and set aside.
  5. Sear chicken in the pan just until it has browned a little, but slightly undercooked. (The chicken will finish cooking in the sauce.)
  6. Remove the chicken into the bowl with the broccoli.
  7. Add the sauce to the pan and let simmer until it starts to thicken.
  8. Add chicken and broccoli back to the pan and continue to cook until the chicken is cooked through and the sauce has thickened, and coats the chicken and broccoli.
  9. Finish with scallions and sesame seeds.


This is the same recipe I use for beef and broccoli. Just use sliced flank steak instead of chicken and low sodium beef stock in place of the chicken stock.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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