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Under 30 Minutes

Chicken-and-Broccoli Stir-Fry

Oyster sauce, found in the Asian-food aisle, adds a deep, savory flavor to the dish.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken-and-Broccoli Stir-Fry

Source: Everyday Food, September 2012


  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
  • 3 tablespoons minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
  • Cooked white rice, for serving


  1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.

  2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

Reviews (5)

  • Eviebelle 11 Jan, 2014

    This was yummy, with a lot less guilt than ordering takeout. Pretty easy to prepare. A must for ginger lovers like us! I served it over white rice.

  • NDG-Montrealer 23 Aug, 2013

    Was very easy to prep. Omitted the cornstarch and used the sauce as a marinade for chicken skewers cooked on the BBQ. Marinated cubed white meat overnight (included the garlic, ginger and green onions) in a zip top bag and then just prepped the skewers 5 mins before placing on the grill. Was deelish! Will definitely become one of our family staples. Thank you and looking forward to trying out the Wok recipe!

  • Paula460 22 Aug, 2013

    Just did this for dinner. It Washington a hit! Easy, quick and tasty. Lucky me that I had almost the complete list at home. Will make it again.

  • johnganthony 21 Aug, 2013

    A wonderfully easy dish to prepare and portion out for the rest of the week. I made this is a large frying pan with high sides- came out fine, but I think a wok would brown the chicken better. Off to get a wok!! First time I made it w/out ginger (I forgot to get it) and it was still good. But it's much better with the wafty!! ginger tossed into the mix!

  • RetiredBeauty 19 Aug, 2013

    quick fix and tasty though I did use left over roast chicken so no need to stir fry the chicken, will make this again

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