This chicken with broccoli in hoisin sauce is the perfect recipe for a busy weeknight. Crispy broccoli and tender chicken in a delicious sweet and savory hoisin sauce. It's ready in 30 minutes and packed with flavor! Not only is this dish quick to make, but it's also a family favorite.

Quick Chicken and Broccoli with Hoisin Sauce
The first time I used hoisin sauce, I was an instant fan. This Cantonese sauce is made from soybean paste and has a sweet, salty, and savory flavor. Perfect for stir-fries like this chicken and broccoli stir-fry.
It's light and easy to make, and the combination of hoisin sauce, ginger, and soy sauce gives it a nice Asian twist. This dish is ready in 30 minutes—perfect for busy days. Want to vary? Add extra vegetables or replace an ingredient to your taste. I'm sure you'll make this again!
What do you need?

- Chicken breast: You can also use chicken thighs instead of chicken breast.
- Broccoli: For this recipe, cook fresh or frozen broccoli until firm and slightly chewy before adding it.
- Ginger, garlic powder, salt, and pepper: Spices that add flavor to this dish.
- Cornstarch: Coating the chicken with cornstarch keeps it tender and juicy.
- Japanese soy sauce: It gives a salty flavor to the sauce. You can also replace it with Kecap Asin or light soy sauce.
- Hoisin sauce: A sweet sauce based on soybean paste. In this recipe, you add it for the sweet flavor, and you could also substitute it with Kecap Medja (the flavor is slightly different).
Preparation

- Marinate the chicken in a mixture of cornstarch, salt, pepper, and garlic powder. Add the chicken pieces to a pan and add the oil. Meanwhile, cook the broccoli until firm and slightly chewy.
- Fry until the chicken pieces are golden brown and cooked through.
- Then add the soy sauce, honey, hoisin sauce, ginger, and apple cider vinegar and fry for 1 minute.
- Turn off the heat and add the broccoli. Mix well and serve.

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📖 Recipe
RECIPE CARD
Ingredients
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ⅓ cup cornstarch
- 1 ¼ pound chicken breast, cubed
- 4 tablespoons sunflower oil
- 1 pound broccoli, florets
- 3 tablespoons hoisin sauce
- 2 teaspoons fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 2 tablespoons Japanese soy sauce
- 2 tablespoons honey
Garnish
- sesame seeds
- spring onions
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add the cornstarch, salt, pepper, and garlic powder in a freezer bag. Add the chicken cubes to the bag. Close the bag tightly and shake it back and forth until all the chicken pieces are coated with cornstarch.½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, ⅓ cup cornstarch, 1 ¼ pound chicken breast
- Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Fry the chicken cubes in batches until golden brown and cooked through. Set aside.4 tablespoons sunflower oil
- Meanwhile, cook the broccoli florets in a pan of boiling water for 4–5 minutes, until firm and slightly chewy. Drain the broccoli.1 pound broccoli
- Add the hoisin sauce, grated ginger, apple cider vinegar, soy sauce, and honey to the same frying pan you fried the chicken in. Bring to a boil and simmer for 1 minute.3 tablespoons hoisin sauce, 2 teaspoons fresh ginger, 1 tablespoon apple cider vinegar, 2 tablespoons Japanese soy sauce, 2 tablespoons honey
- Add the fried chicken and cooked broccoli to the pan with the sauce. Mix everything well so that the sauce is evenly distributed.
- Garnish and serve: Sprinkle some sesame seeds and finely chopped spring onions over it for extra flavor and a nice presentation.sesame seeds, spring onions
Notes
- Refrigerator: Keep covered in the fridge for a maximum of 2 days.
- Freezer: Freeze in a freezer bag or box and keep for up to 2 months.
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