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Chicken and Broccoli

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Quick and easy chicken and broccoli recipe, inspired by Chinese flavors and made with simple ingredients on stovetop. It's a simple weeknight meal and requires just one pot and 30 minutes. 
Course Main Course
Cuisine Chinese
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 Servings
Calories 568
Author Abeer


  • 1 tbsp Sesame oil
  • 1 tbsp Olive oil
  • 1 lb Chicken breast Boneless, Cut into 1 inch cubes
  • 1 tsp Ginger Finely minced
  • 1 tbsp Garlic Finely minced
  • Salt To taste
  • Pepper To taste
  • 1/4 tsp Red chili flakes Or red chili powder, Optional
  • 1/2 cup Soy sauce Low sodium
  • 1/4 cup Chicken broth Low sodium OR water
  • 2 tbsp Vinegar
  • 1/4 cup Brown sugar
  • 2 tbsp Cornstarch
  • 4 cups Broccoli Frozen
  • 1 tsp Sesame seeds For garnish


  • Pour sesame oil and olive in a non-stick pan and heat it over medium heat.
  • Add chicken and cook until golden brown. 
  • Add ginger, garlic, salt, pepper, red chili flakes (optional), soy sauce, vinegar, brown sugar, cornstarch and mix everything together. 
    Tip: Mix broth and cornstarch together in a cup and add that mixture into the pan to prevent any "cornstarch lumps" from forming. 
  • Add broccoli and mix again and let everything cook for a few more minutes until the sauce thickens and liquid is reduced to your desired consistency. 
  • Garnish with sesame seeds, if you like. Enjoy!


  • Read all my tips above.
  • If you are using fresh broccoli, there is an additional step: Bring a pot of water to a boil and blanch the broccoli for 5 minutes. Then transfer the broccoli to an ice bath to to stop it from continuing to cook. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.


Calories: 568kcal | Carbohydrates: 51g | Protein: 59g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 3742mg | Potassium: 1597mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1200IU | Vitamin C: 168.4mg | Calcium: 139mg | Iron: 3.7mg