What you’ll need:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too — see tips)
- 2 tablespoons soy sauce (for marinating the chicken)
- Salt and pepper to taste
- 1 tablespoon oyster sauce (optional — adds umami)
- 1 tablespoon honey or brown sugar (adjust to taste)
- 1 tablespoon cornstarch (for thickening the sauce)
- 1 large head broccoli, cut into florets
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional; fresh is best)
- 1 tablespoon vegetable oil (or other neutral oil) for stir-frying
- 1–2 tablespoons sesame seeds for garnish (optional)
- Marinate the chicken: Toss the 1-inch chicken cubes with 2 tablespoons soy sauce and a pinch of salt and pepper. Let rest 10–20 minutes while you prep (longer for more flavor; up to 1 hour in the fridge).
- Make the sauce: In a small bowl mix 1 tablespoon oyster sauce (if using), 1 tablespoon honey or brown sugar, and 1 tablespoon cornstarch with 3–4 tablespoons water until smooth. Set aside.
- Prep aromatics and broccoli: Mince garlic, grate ginger, and cut broccoli into even florets so they cook uniformly.
- Stir-fry the chicken: Heat a large skillet or wok over high heat. Add 1 tablespoon oil, then spread chicken in a single layer. Let sear without moving for about 1–2 minutes, then stir-fry until mostly cooked (about 4–5 minutes total). Remove chicken to a plate.
- Cook the broccoli: In the same pan, add a splash of oil if needed and add garlic and ginger. Stir 15–30 seconds until fragrant. Add broccoli and 2–3 tablespoons water, cover or toss for 2–3 minutes until bright green and crisp-tender.
- Combine and finish: Return chicken to the pan. Stir the sauce again (cornstarch settles) and pour over the chicken and broccoli. Stir constantly until sauce thickens and becomes glossy, 1–2 minutes. Taste and adjust salt, pepper, or sweetener.
- Garnish and serve: Sprinkle with sesame seeds if desired and serve immediately over rice or noodles.
Short action verbs and timing cues help make the stir-fry reliable: high heat, quick motion, and a final fast-thicken.
Substitutions and notes:
- For gluten-free, use tamari instead of soy sauce and tamari-compatible oyster sauce or a mushroom-based alternative.
- Want more veg? Add bell peppers or snap peas.
- If you prefer a creamier finish, stir in a splash of chicken stock instead of water when loosening the sauce. For an alternate comfort meal, try a casserole version