If you’re craving that bold, garlicky, slightly spicy Chinese‑style chicken and broccoli you get from your favorite takeout spot, this Spicy Garlic Chicken and Broccoli is exactly what you need. Tender cubes of chicken are stir‑fried with crisp broccoli in a glossy, garlicky sauce that’s sweet, savory, and just hot enough to keep you coming back for more. Everything comes together in about 25–30 minutes with one pan, making it perfect for busy weeknights, meal prep, or a quick lunch you can pack and reheat.
The secret is in the sauce: soy sauce, a touch of honey or brown sugar, rice vinegar or lime juice, and plenty of fresh garlic and ginger create a flavor profile that tastes like restaurant‑style stir‑fry but is easy to make at home. A splash of sriracha or chili oil amps up the heat, while a little cornstarch thickens the sauce so it clings beautifully to the chicken and broccoli. Serve it over steamed rice or noodles, and you’ve got a meal that feels indulgent but is still simple enough for any night of the week.
Complete Ingredient List (Serves 4)
This version is pantry‑friendly and easy to scale up for leftovers or a crowd.
For the Chicken and Broccoli
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite‑sized cubes
- 4 cups broccoli florets (about 1 large head), cut into bite‑sized pieces
- 2 tablespoons high‑heat oil (canola, vegetable, or avocado)
- 1 tablespoon toasted sesame oil
- 1 small yellow onion, thinly sliced (optional)
- 4–5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2–3 green onions, sliced (white and light green parts for cooking, dark green for garnish)
For the Spicy Garlic Sauce
- ¼ cup low‑sodium soy sauce or tamari
- 2 tablespoons rice vinegar or lime juice
- 1–2 tablespoons honey or brown sugar
- 1 tablespoon sriracha or chili garlic sauce (adjust for heat)
- 1 tablespoon hoisin sauce (optional, for depth)
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ¼ cup chicken broth or water
For Serving (Optional)
- Steamed white rice, brown rice, or noodles
- Extra sriracha or chili oil
- Crushed red pepper flakes
- Sesame seeds
- Lime wedges
Step‑By‑Step Instructions
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: About 30 minutes
Servings: 4
Prep the Chicken and Broccoli
Pat the chicken dry with paper towels and season lightly with salt and pepper. If you like, toss the chicken with 1 teaspoon cornstarch for a slightly velvety coating that helps it stay tender. Blanch the broccoli in boiling water for 1–2 minutes, then drain and rinse under cold water to stop the cooking and keep it bright green and crisp‑tender.
Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar or lime juice, honey or brown sugar, sriracha, hoisin (if using), sesame oil, cornstarch, and chicken broth or water until smooth. Set aside.
Stir‑Fry the Aromatics
Heat a large wok or deep skillet over high heat and add the high‑heat oil. Once shimmering, add the onion (if using) and stir‑fry for 1–2 minutes until slightly softened. Add the garlic, ginger, and white and light green parts of the green onions and stir‑fry for 30 seconds until fragrant, being careful not to burn the garlic.
Cook the Chicken
Add the chicken to the pan in a single layer and let it sear for 1–2 minutes without stirring so it gets a light golden crust. Stir and continue cooking for 4–6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Add the Broccoli and Sauce
Stir in the blanched broccoli and cook for 1–2 minutes to heat through. Give the sauce a quick stir to loosen the cornstarch, then pour it over the chicken and broccoli. Stir constantly as the sauce comes to a simmer and thickens into a glossy glaze that coats everything.
Finish and Serve
Remove the pan from the heat and stir in the toasted sesame oil. Taste and adjust the seasoning, adding more soy sauce for saltiness, honey for sweetness, or sriracha for heat. Garnish with the dark green parts of the green onions and a sprinkle of sesame seeds. Serve immediately over steamed rice or noodles, with extra sriracha and lime wedges on the side.
Tips for the Best Spicy Garlic Chicken and Broccoli
Use chicken thighs for juicier, more flavorful meat; they stay tender even if slightly overcooked. For extra crispness, blanch the broccoli briefly before stir‑frying. Make a bigger batch of sauce and store it in the fridge for up to 1 week; it’s great as a marinade for tofu, shrimp, or pork. For meal prep, divide the rice and stir‑fry into containers and reheat with a splash of water or broth to loosen the sauce.
Nutrition Snapshot (Per Serving)
This dish is rich in protein from the chicken and fiber from the broccoli. The sauce adds healthy fats from the oils and a touch of sweetness from the honey or sugar. You can lighten it by using less oil, more vegetables, or a lighter soy sauce alternative.
Why This Works So Well for TikTok and Pinterest
The Spicy Garlic Chicken and Broccoli is incredibly photogenic: glossy sauce clinging to golden chicken and bright green broccoli, topped with sesame seeds and green onions, makes it pop on camera. The one‑pan, 30‑minute timeline is perfect for short‑form video, and the “better than takeout” hook resonates with busy home cooks. For Pinterest, focus on overhead shots of the stir‑fry in a bowl with rice and chopsticks, and keep the background simple so the colors stand out.
Serve this dish with extra lime wedges and a sprinkle of red pepper flakes. Once you try it, you’ll understand why this easy, flavorful stir‑fry has become such a favorite for quick dinners and meal prep.
