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Quick chicken and broccoli rice skillet served in a shallow white bowl, glossy garlic soy chicken pieces and bright…

Quick Chicken and Broccoli Rice Skillet

A quick skillet dinner with tender chicken, broccoli, cooked rice, and a simple brown sauce made with soy sauce, garlic, ginger, and brown sugar. It has takeout-style comfort and works well for a regular weeknight meal.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/4 pounds boneless skinless chicken thighs or chicken breast sliced into thin bite-size pieces
  • 3 tablespoons low-sodium soy sauce divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil such as avocado or canola oil
  • 4 cups broccoli florets cut small
  • 1/4 cup water
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 cups cooked white or brown rice
  • 2 green onions sliced
  • 1 teaspoon sesame seeds optional
  • red pepper flakes or chili crisp optional

Method
 

  1. Prep time: 10 minutes. Cook time: 18 minutes. Servings: 4. Use a 12-inch skillet or a wide saute pan so the chicken has room to brown.
  2. Pat the chicken dry with paper towels. Toss it in a bowl with 1 tablespoon soy sauce, cornstarch, and black pepper. Let it sit while you cut the broccoli and stir together the sauce.
  3. In a small bowl, mix the remaining 2 tablespoons soy sauce, chicken broth, oyster sauce, brown sugar, rice vinegar, and sesame oil. Stir until the sugar mostly dissolves. Set it by the stove because the cooking goes quickly once the pan is hot.
  4. Heat 1 tablespoon oil in the skillet over medium-high heat. Add half the chicken in a single layer and let it sit for 2 minutes before stirring. Cook another 2 to 3 minutes, until the edges look browned and the pieces are cooked through. Move the chicken to a plate and repeat with the remaining oil and chicken.
  5. Add the broccoli and 1/4 cup water to the same skillet. Cover for 2 minutes, just until the broccoli turns deep green and starts to soften. Remove the lid and let the water cook off for about 1 minute. The pan should sound like a gentle sizzle again, not a boil.
  6. Add the garlic and ginger to the broccoli. Stir for 30 seconds. Don't walk away here, because garlic can go from fragrant to bitter fast.
  7. Return the chicken and any juices to the skillet. Pour in the sauce and stir well. Let it bubble for 1 to 2 minutes, until glossy and lightly thickened. If it gets too thick, splash in 1 or 2 tablespoons of water.
  8. Fold in the cooked rice or spoon the chicken and broccoli over rice in bowls. I prefer spooning it over rice so the broccoli keeps a little bite, but mixing it all together is good when you want every grain coated.
  9. Top with green onions, sesame seeds, and a pinch of red pepper flakes if you like heat. Serve right away while the sauce is shiny and the broccoli still has some snap.

Notes

Use a 12-inch skillet or wide saute pan. Leftover or cooked, cooled rice works especially well. Slice chicken thin, cook it in batches in a hot pan, and cut broccoli small. Store leftovers in an airtight container in the refrigerator for up to 3 days and refrigerate within 2 hours. Reheat with a little water or broth. Use tamari for gluten-free, and make sure the oyster sauce and broth are gluten-free too.