Stir-frying chicken pieces with fresh broccoli in a hot, sour, and spicy soy-ginger sauce is how to make this simple chicken and broccoli recipe. For a quick and delicious dinner, serve with rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
Ingredients
- ⅔ cup soy sauce
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- 1 pinch red pepper flakes, or to taste
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 teaspoons vegetable oil, or to taste
- 3 skinless, boneless chicken breast halves, cut into chunks
- 1 onion, sliced
- 3 cups broccoli florets
Instructions
- Gather all ingredients.
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl until sugar dissolves. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
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- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until chicken is no longer pink in the center and onion is tender, 5 to 7 minutes.
- Stir in broccoli with chicken and onion; sauté until broccoli is hot, about 5 minutes.
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- Push chicken and vegetable mixture to the side of the skillet. Pour soy sauce mixture into the vacant part of the skillet. Stir cornstarch slurry into soy sauce mixture until the color is consistent.
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- Move chicken and vegetables back into the center of the pan; sauté until sauce thickens and coats chicken and vegetables, about 5 minutes more.
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Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 6 g |
| Protein | 46 g |
| Saturated Fat | 2 g |
| Sodium | 3287 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of using vegetable oil, I used extra virgin olive oil. The saltiness for me turned out perfect, I used kikkoman soy sauce. And man oh man it sure was delightful! We also had some wild rice left over from last night’s dinner. Superb!
I saw the comments about it being too salty, so I used low sodium soy sauce; otherwise, I made it as written. The sauce never thickened and, despite all of the ingredients in the sauce, it had very little flavor. I will try again with additional corn starch, more red pepper and some garlic.
Since a lot of the reviews said it was on the salty side, I didn’t salt the rice. Came out perfectly.
We absolutely loved this recipe!! I used low sodium soy sauce to cut back the salt a little, but it was fantastic! We served with rice.
Easy to make. 1/2 the soy, 1/2 the sugar, 1/2 the corn starch. Great flavor. Added an extra 1/2 cup water.
Very nice over white rice. I added green peppers but this would be great as is!
Too salty. Cut the soy sauce by half, up the water by a quarter of a cup. Cut the sugar by half. Add a Tbsp of sesame oil. You could also add some sliced mushrooms and sliced water chestnuts the last few minutes.
I used low sodium soy sauce, I thought it was still a little saltier than I like. Other than that, I used a tsp of sesame oil to the pan when I added the broccoli. I loved how easy this recipe was and it tasted so good!!
I make about every other week. My family loves it and it’s super easy to prepare.
I used low sodium soy sauce and it was still way too salty very disappointed
LOVED IT! SO GOOD!
Way too salty one half of the soy and low sodium and half of the sugar would make it palitable. The sauce was so overpowering that I could not distinguish the flavors of the other ingredients.
Way too sweet and way too salty. Next time I would make it with at least half the sugar and low sodium soy sauce
I used frozen stir fry veggies instead of broccoli and it was delicious! I made this with a side of fried rice. They went very well together!
We loved it – didn’t make any changes, but I might try it with maybe a little less soy sauce, replaced with water… and more broccoli.
I usually cut the sugar in half for all the recipes posted here. I used 2 Tbs when I fixed this and it still seemed like too much. Will cut to 1 1/2 Tbs next time. I may also increase the red pepper. We like our food a little spicier than other people.
This was really good to me and I was happy to find a recipe without oyster sauce since I am allergic. I did add a little water to the soy sauce and added about 12 cup of chicken broth.
Heads up if you’re watching your sodium intake. 2/3 of a cup of soy sauce is over 9,000 mg of sodium. Over 400% of a daily value. Slightly lower if you use low sodium soy sauce. I used less soy, and combine it with oyster sauce which adds flavor and reduces sodium by almost 1/2 for every tablespoon you substitute.
So easy and quick. Great weeknight dish if your are short on time or just don’t have the time to go out for stir fry. I cooked up some rice in the rice cooker and the whole dish was yummo. Thanks for the recipe!
Too salty, otherwise it was a great flavor.
Way too salty. Followed as written. Did serve chicken and broccoli over rice. It would have been so much better with less soy. Will try it again, but adjust soy with chicken broth, and less Argo more chicken broth. Needed more sauce.