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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Alanna Kellogg
This looks sooo much like the "one dish" I used to cook for company when I had my first apartment. Oh how simple it was then, one cookbook, just a handful of cooking things, but already, a taste for good and healthful food. Thanks for the memory, Dara ... and the question, Why don't I stir fry any more?
Kajal - Aapplemint
What a lovely stir fry ! You can never have enough of these 🙂
Miranda
mmmh. I love stir fry
Especially chicken and broc. stir fries. It looks divine, as always!
Ruth
Like the method. the flavouring of the oil, the pre cooking of the marinated chicken... Excellent indeed!!
citronetvanille
sometimes you just need something quick and simple yet flavorful, quick should not necessary mean bland. I rarely use oyster sauce just because I rarely cook Asian food, but I agree it does enhance many dishes. Great dish.
Lydia (The Perfect Pantry)
Oyster sauce is one of the fundamental condiments in my kitchen. I use it in lots of dishes -- including beef stew -- to add both saltiness and body. I'm lucky to have access to several large Asian markets and all the varieties of leafy greens I could ever want!
Fuji Mama
I LOVE stir-fries, especially being a mom (so EASY!). Love the look of this one!
Bob
That looks awesome, stir fry is a good time. It's sad, considering how much Asian food I cook, but I've never used oyster sauce before. I need to get on that.
Jenn
Delicious stir-fry. I was about to make something similar the other day, but I had run out of oyster sauce, so I need to get me a fresh bottle.
Tracy
Looks delicious!