This chicken broccoli stir-fry with oyster sauce is fantastic for a quick and easy weeknight meal. It's cooked with plenty of garlic and ginger, making the flavors sing!
Oyster sauce is something I always have on hand in my fridge, and this quick chicken broccoli stir fry with oyster sauce is exactly why! The chicken is marinated in a combination of soy sauce and oyster sauce, with a dash of rice wine.
The savory sauce lightly coats the chicken and broccoli and the whole dish comes together in less than 30 minutes. Serve it over rice for a complete meal.
How to make chicken broccoli stir fry with oyster sauce
- Make the sauce: In a large bowl, whisk together soy sauce, some of the oyster sauce, ground black pepper, sugar, rice wine or sake, and cornstarch. Oyster sauce can be found in many well-stocked supermarkets and Asian markets.
- Prepare and marinate the chicken: Cut the chicken breasts into 1-inch pieces. Mix the chicken pieces into the soy sauce mixture, stir to complete cover the chicken and let marinate for 15 minutes.
- Cook the ginger: Heat 1 tablespoon canola oil in a wok or large saucepan set over high heat. Peel and thinly slice a 1-inch piece of fresh ginger. Add the ginger to the wok, stir-fry for 30 seconds then, using a slotted spoon, discard the ginger. What's the point of cooking the ginger is you are just going to toss it? It flavors the oil. Cool, huh?
- Cook the chicken: Add the chicken and marinade to the wok and stir-fry until the chicken is just cooked through, about 5 minutes. Remove the chicken from the wok and set aside.
- Cook the broccoli: Add an additional tablespoon canola oil to the wok and stir-fry the garlic for 30 seconds. Add the broccoli florets and stir-fry for 2 minutes. Pour in the remaining oyster sauce and cook, stirring, for 1 minute.
- Combine and garnish: Add the chicken back to the wok and briefly cook, until heated through. Garnish with toasted sesame seeds. Serve immediately.
Other stir-fry recipes
Printable Recipe
Chicken Broccoli Stir Fry with Oyster Sauce
Ingredients
Marinade
- ¼ cup soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 2 tablespoons rice wine (or sake or dry sherry)
- 1 tablespoon cornstarch
Stir-fry
- 2 tablespoons canola oil divided
- 1 ¾ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 3 cups broccoli florets
- 1-inch piece ginger peeled and thinly sliced
- 3 garlic cloves minced
- 1 tablespoon + 1 teaspoon oyster sauce
- Toasted sesame seeds for garnish (optional)
Instructions
The marinade
- In a large bowl, whisk together soy sauce, oyster sauce, pepper, sugar, rice wine or sake, and cornstarch. Mix the chicken pieces into the soy sauce mixture, stir to complete cover the chicken and let marinate for 15 minutes.
The stir-fry
- Heat 1 tablespoon canola oil in a wok or large saucepan set over high heat. Add the ginger to the wok, stir-fry for 30 seconds then, using a slotted spoon, discard the ginger (this process will flavor the oil).
- Add the chicken and marinade to the wok and stir-fry until the chicken is just cooked through, about 5 minutes. Remove the chicken from the wok and set aside.
- Add an additional tablespoon canola oil to the wok and stir-fry garlic for 30 seconds. Add the broccoli florets and stir-fry for 2 minutes. Pour in 1 tablespoon plus 1 teaspoon oyster sauce and cook, stirring, for 1 minute.
- Add the chicken back to the wok and briefly cook, until heated through. Garnish with toasted sesame seeds. Serve immediately.
Notes
Nutrition
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Angela
Hi,
I love the sauce and will make again... I cut my chicken against the grain, thin and long. I cook that first in the ok, take it out and put in strainer. Cook the broccoli add my chicken stalk instead of wine and start the sauce from there. Next time I will make the sauce ahead of time and add all of it in at that time. Then add my chicken back in. Lovely... the only issue I had is that I put in Baking powder by accident because I was in such a rush... had to dr it up... and wasn't as good after that happened. But I know this was good cause I tasted it just before I did that. And the kids still loved it! I will make this again... I did powdered garlic, onion and ginger. So there was no frying time for that. I used the broccoli stem also... cut off the end quite high up... and peeled all the green off of it.. .that is the hardest part. Cut them as small as the florets and they turned out softer... almost the same as a soft onion. Neat! Thanks again...
Arthur
Your recipe is very good. and I cooked thru your recipe . It was delicious.
Thanks a lot.
Cat
I made a variation of this using your sauce and it came out delicious.
Dara (Cookin' Canuck)
I'm so glad to hear that! Thanks for letting me know, Cat.