I grew up on quick skillet dinners, and this 30 Minute Chicken And Broccoli is the kind of recipe that kept weeknights calm and appetites happy. It’s a bright, savory stir-fry-style dish: tender chicken, crisp-tender broccoli, fresh ginger and garlic, and a glossy soy sauce glaze that comes together fast. People make it when they want a satisfying, balanced meal without fuss — perfect after work, for a last-minute guest, or any night you want comfort without a long list of steps. If you like fast, reliable recipes you can riff on, you might also enjoy these easy cottage cheese and Jello recipes for simple sides and snacks.
Why you’ll love this dish
This dinner checks a lot of boxes: it’s speedy, budget-friendly, and flexible. The stir-fry method concentrates flavor, so a handful of pantry staples (soy sauce, garlic, ginger) makes the chicken taste like you spent more time on it. Broccoli adds color, texture, and a hit of vitamins, while the soy sauce glaze gives the dish a restaurant-style sheen without complicated ingredients. It’s kid-friendly when you keep the seasoning mild, and easy to scale up for meal prep or guests.
How this recipe comes together
- Marinate or season the chicken briefly so it browns well.
- Sauté garlic and ginger to flavor the oil.
- Cook the chicken in a hot pan until just cooked through.
- Add broccoli and stir-fry until bright green and tender-crisp.
- Pour in the soy sauce glaze, toss until everything is coated, and finish with a touch of sesame oil or scallions.
This quick overview keeps the work in one pan and focuses on timing: high heat for browning, moderate heat for finishing the broccoli, and a short simmer to thicken the glaze.
What you’ll need
- 1 lb chicken (breast or thigh), cut into bite-sized pieces
- 4 cups broccoli florets (trimmed to uniform sizes)
- 1–2 tbsp fresh ginger, minced or grated
- 3 cloves garlic, minced
- Soy sauce glaze (see note below) — about 1/3 to 1/2 cup total
Notes on the soy sauce glaze: mix low-sodium soy sauce with a little water, sugar or honey, and a cornstarch slurry (1 tsp cornstarch + 1–2 tbsp water) to thicken. For a gluten-free option, use tamari or coconut aminos instead of soy sauce. You can add a splash of toasted sesame oil at the end for aroma.
Step-by-step instructions
- Heat a large skillet or wok over medium-high heat and add 1–2 tablespoons of neutral oil. Warm until shimmering.
- Add the minced garlic and ginger and sauté for about 30 seconds until fragrant — don’t let them brown.
- Add the chicken pieces in a single layer. Cook without moving for 2 minutes to get a good sear, then stir and cook another 3–5 minutes until browned and cooked through (internal temperature 165°F / 74°C).
- Push the chicken to one side, add the broccoli florets, and stir-fry for 5–7 minutes. You want them bright green and tender-crisp; a splash of water and a lid for 1–2 minutes helps if they’re taking too long.
- Pour in the soy sauce glaze and toss everything together so the sauce thickens and coats the chicken and broccoli. Cook 2–3 more minutes until glossy and heated through. Taste and adjust seasoning (more soy for salt, a pinch of sugar to balance). Serve immediately while hot.
Best ways to enjoy it
Serve the chicken and broccoli over steamed rice or thin noodles for a simple meal. For lower carbs, pile it over cauliflower rice or a bed of mixed greens for a warm salad. Sprinkle toasted sesame seeds, sliced scallions, or chopped cashews for crunch. Leftovers also make a great filling for lettuce wraps or a quick stir-fry bowl the next day — and if you want a tiny breakfast contrast or a light side, try pairing it with a short, savory cottage cheese dish like this 5-minute cottage cheese breakfast.
Storage and reheating tips
- Refrigerate within two hours of cooking in an airtight container. Eat within 3–4 days.
- To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce; bring to 165°F before serving. The microwave works too—cover and heat in 60-second bursts, stirring between.
- Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that broccoli can soften after freezing, so use frozen portions primarily for reheating in bowls or casseroles rather than expecting crisp texture.
Helpful cooking tips
- Cut chicken into uniform pieces so everything cooks evenly.
- Use high heat to brown the chicken quickly; this builds flavor.
- If your broccoli is larger, blanch for 1 minute in boiling water, then shock in ice water to preserve color, and finish in the pan.
- Make the glaze in a small bowl first (soy sauce + sweetener + cornstarch slurry) so it’s ready to pour in at the end.
- Taste as you go — low-sodium soy sauce helps control salt, and a squeeze of citrus (lime or lemon) added at the end brightens the whole dish.
Creative twists
- Nutty: Stir in toasted cashews or almonds for crunch.
- Spicy: Add a spoonful of chili-garlic sauce or red pepper flakes to the glaze.
- Citrus-ginger: Add orange or lemon zest to the sauce for a fresh twist.
- Vegetarian: Swap chicken for extra-firm tofu or tempeh (press, cube, and pan-fry until golden).
- Regional spin: Add a tablespoon of hoisin or a teaspoon of Chinese five-spice for a deeper, slightly different flavor profile.
Common questions
Q: How long does this take start-to-finish?
A: Active work time is about 20–25 minutes; total time is roughly 30 minutes including prep.
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain excess water, or add directly but expect a softer texture. Increase cooking time slightly and be ready to remove excess liquid.
Q: Which cut of chicken is best?
A: Boneless, skinless chicken thighs are forgiving and stay juicy; breasts work fine if you slice them thinly and watch cook time to avoid drying out.
Q: How do I get a glossy, thick sauce?
A: Use a cornstarch slurry (1 tsp cornstarch + 1–2 tbsp water) mixed into the soy glaze before adding. Let it simmer briefly to thicken.
Q: Is this dish freezer-friendly?
A: Yes—freeze portions within two hours of cooking. Expect some texture changes in the broccoli after freezing.
Q: Can I make it ahead for meal prep?
A: Cook the chicken and broccoli, cool completely, and store in portioned containers for up to 4 days. Add fresh garnishes just before serving.
Conclusion
For a dependable 30-minute weeknight dinner that tastes like you put in twice the effort, this recipe delivers. For another well-tested version with a similar timetable and technique, check out this Chicken and Broccoli Stir-Fry (30-Minute Recipe) – Just a Taste.
Print
30 Minute Chicken and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and savory stir-fry dish with tender chicken and crisp-tender broccoli, perfect for weeknight dinners.
Ingredients
- 1 lb chicken (breast or thigh), cut into bite-sized pieces
- 4 cups broccoli florets (trimmed to uniform sizes)
- 1–2 tbsp fresh ginger, minced or grated
- 3 cloves garlic, minced
- Soy sauce glaze (1/3 to 1/2 cup total)
Instructions
- Heat a large skillet or wok over medium-high heat and add 1–2 tablespoons of neutral oil. Warm until shimmering.
- Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Add the chicken pieces in a single layer. Cook for 2 minutes to get a good sear, then stir and cook another 3–5 minutes until browned and cooked through.
- Push the chicken to one side, add the broccoli florets, and stir-fry for 5–7 minutes until bright green and tender-crisp.
- Pour in the soy sauce glaze and toss everything together. Cook for 2–3 more minutes until glossy and heated through.
- Serve immediately while hot.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce. Leftovers make a great filling for lettuce wraps or a quick stir-fry bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian