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I’ve always had a soft spot for takeout classics that I can whip up at home, and let me tell you, this Chinese Chicken and Broccoli is one of those recipes that hits all the right notes. Picture this: tender chicken pieces stir-fried with vibrant broccoli florets, all coated in that glossy, savory sauce that clings to every bite—it’s the kind of dish that makes weeknights feel special without much fuss. In my experience, recreating Chinese Chicken and Broccoli from scratch is not only easier than you might think but also way healthier than ordering in, skipping the excess oil and mystery additives. What I love most is how it brings that authentic Asian-inspired flavor to your table in under 30 minutes. Now, you might be wondering if you can pull off that restaurant-quality taste at home—spoiler: yes, and I’m excited to share exactly how with this easy Chinese Chicken and Broccoli recipe.
Here’s the thing: growing up, Chinese Chicken and Broccoli was our go-to comfort food, and mastering it has become a staple in my kitchen rotation. It’s versatile enough for solo dinners or family meals, and the best part? You control the spice level and freshness. Let’s dive in and get you cooking this delicious Chinese Chicken and Broccoli that everyone will rave about.
Key Takeaways:
- Chinese Chicken and Broccoli delivers authentic takeout flavors with fresh, wholesome ingredients you likely already have on hand.
- Ready in just 25-30 minutes, making it a perfect quick weeknight meal without sacrificing taste.
- The savory-sweet sauce and crisp-tender veggies create an irresistible balance of textures and flavors.
- Prep the chicken ahead for even faster assembly, and don’t overcrowd the pan to keep everything perfectly cooked.
- Stores beautifully for meal prep; reheat gently to maintain that fresh-from-the-wok vibe.
Why You’ll Adore This Chinese Chicken and Broccoli
Quick and Effortless Prep: One of the best things about this recipe is how it comes together in no time—think under 30 minutes from start to finish. I’ve made it on busy evenings when I barely have energy to cook, and it always saves the day with its simple steps. You’ll love how little cleanup is involved, too, since it’s mostly a one-pan wonder.
Healthier Than Takeout: Unlike greasy restaurant versions, this homemade take uses lean chicken and fresh broccoli packed with nutrients. In my experience, it satisfies that craving without the guilt, offering a boost of protein and veggies in every serving. It’s a win for anyone watching their diet but still wanting bold flavors.
Customizable to Your Taste: Whether you like it mild or with a kick of heat, this Chinese Chicken and Broccoli adapts easily. Add sesame seeds for crunch or swap in other veggies if broccoli isn’t your favorite—it’s forgiving and fun to tweak. What I find interesting is how it pairs so well with rice or noodles, turning it into a full meal effortlessly.
Family-Friendly Appeal: Kids and adults alike dig into this dish because of its sweet-savory sauce that coats everything just right. Let’s be honest, getting picky eaters to love broccoli has never been easier than when it’s stir-fried in this irresistible Chinese Chicken and Broccoli style. It’s become a request in my house!
Essential Ingredients for Chinese Chicken and Broccoli
Chicken Breast: Boneless, skinless chicken breast is the star protein here, sliced thin for quick cooking and maximum tenderness. It absorbs the marinade beautifully, infusing every piece with that classic Chinese flavor profile. In this Chinese Chicken and Broccoli recipe, using fresh chicken ensures juicy results without any toughness—I’ve found that slicing against the grain makes all the difference in texture.
Fresh Broccoli Florets: Crisp, green broccoli adds crunch and nutrition, balancing the richness of the sauce. Choose florets that are vibrant and firm for the best results; they cook up tender-crisp without getting mushy. I always blanch them lightly first to preserve color and bite in the final dish.
Soy Sauce and Oyster Sauce: These umami-packed staples form the base of the glossy sauce that ties the whole Chinese Chicken and Broccoli together. Soy brings saltiness, while oyster sauce adds depth and a subtle sweetness—together, they create that addictive coating. Don’t skip the low-sodium soy if you’re watching salt, as it keeps things balanced without overpowering the fresh ingredients.
How to Make Chinese Chicken and Broccoli
Marinate and Prep the Chicken
Start by slicing your chicken breast into thin strips—this helps it cook evenly and soak up the flavors in our Chinese Chicken and Broccoli. In a bowl, toss the chicken with a mix of soy sauce, cornstarch, and a touch of sesame oil; let it sit for 10-15 minutes while you chop the broccoli. The cornstarch creates that velvety texture you love from takeout, and in my experience, this quick marinate step makes the chicken incredibly tender. Heat your wok or large skillet over high heat with a bit of oil, then add the chicken in a single layer to sear until golden and cooked through, about 4-5 minutes. Stir occasionally to avoid sticking, and remove it to a plate once done—don’t overcook, or it’ll dry out.
Cook the Broccoli to Perfection
With the chicken set aside, give the pan a quick wipe if needed and add more oil, then toss in the broccoli florets. Stir-fry on high heat for 2-3 minutes until they’re bright green and slightly charred at the edges—that’s the key to that restaurant-style crispness. You might hear a satisfying sizzle as the moisture releases, and the aroma will fill your kitchen with hints of garlic if you add minced cloves now. In my kitchen, I like to add a splash of water to steam them briefly, ensuring they’re tender but still have bite; this takes the total time to just under 5 minutes before you’re ready for the sauce.
Combine with the Irresistible Sauce
Now, return the chicken to the pan with the broccoli, and pour in your prepared sauce made from soy, oyster sauce, chicken broth, ginger, and a bit of sugar for balance. Stir everything together vigorously as the sauce thickens and bubbles, coating every piece of this Chinese Chicken and Broccoli in a shiny glaze—about 2 minutes on medium-high heat does the trick. Taste and adjust with more soy if needed; the ginger adds a fresh zing that elevates the whole dish. Once thickened, it’s ready to serve hot over steamed rice, capturing that authentic homemade Chinese Chicken and Broccoli essence. For a link to another quick stir-fry inspiration, check out our Chicken with Mixed Vegetable Stir-Fry Recipe.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 4 cups broccoli florets
- 3 tbsp soy sauce (low-sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Chinese Chicken and Broccoli Instructions
- Marinate chicken slices in 1 tbsp soy sauce, cornstarch, and sesame oil for 15 minutes.
- Heat 1 tbsp oil in wok over high heat; stir-fry chicken until cooked, 4-5 minutes. Remove and set aside.
- Add remaining oil, stir-fry broccoli and garlic for 3 minutes; add ginger in last minute.
- Return chicken to pan; pour in sauce mix of oyster sauce, remaining soy, broth, and sugar. Stir until thickened, 2 minutes.
- Garnish with sesame seeds and serve immediately over rice.
Pro Tips for the Best Chinese Chicken and Broccoli
High Heat is Key: Always use high heat for stir-frying to get that wok hei flavor—medium heat just steams everything.
Slice Uniformly: Cut chicken and broccoli to similar sizes for even cooking; it makes the whole Chinese Chicken and Broccoli come together seamlessly.
Don’t Skip the Cornstarch: It tenderizes the chicken and thickens the sauce without flour—trust me, it’s a game-changer.
You Must Know
- This recipe serves 4 and clocks in at about 300 calories per serving, making it a balanced meal option.
- Broccoli retains more nutrients when stir-fried quickly rather than boiled or overcooked.
- The sauce can be doubled for extra sauciness if serving over noodles instead of rice.
- Fresh ginger and garlic provide anti-inflammatory benefits alongside their bold taste.
How to Store Chinese Chicken and Broccoli
Once cooled, transfer your Chinese Chicken and Broccoli to an airtight container and refrigerate for up to 3-4 days—it’s great for meal prep. For longer storage, freeze portions in freezer bags for up to 2 months, though the broccoli might soften a bit upon thawing. To reheat, use a skillet over medium heat with a splash of water or broth to revive the sauce’s glossiness, or microwave in short bursts, stirring halfway through. Avoid reheating multiple times to keep flavors fresh.
Customizing Your Chinese Chicken and Broccoli
If you’re vegetarian, swap the chicken for tofu or mushrooms to keep that satisfying texture in your Chinese Chicken and Broccoli. For extra heat, stir in red pepper flakes or sriracha during the saucing step—I’ve done this and it amps up the excitement without overpowering. Gluten-free? Use tamari instead of soy sauce and ensure your oyster sauce is GF-certified; it’s a simple tweak that works wonders. Try adding bell peppers or snap peas for more color and crunch, inspired by our Easy Sesame Chicken Recipe for sauce ideas.
What to Serve with Chinese Chicken and Broccoli
Pair this dish with steamed jasmine rice to soak up the luscious sauce, or go low-carb with cauliflower rice for a lighter twist. A simple cucumber salad with rice vinegar adds refreshing contrast to the savory flavors. For drinks, iced green tea or a crisp white wine like Sauvignon Blanc cuts through the richness beautifully. If you’re feeding a crowd, egg rolls or fried rice on the side round out the meal perfectly.
Chinese Chicken and Broccoli
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It's super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice.
Timing
Recipe Details
Ingredients
- 01 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
- 02 3 tablespoons water
- 03 1 tablespoon Shaoxing cooking wine
- 04 ½ teaspoon Kosher salt ((if using fine salt, use a little less))
- 05 ¼ teaspoon baking soda
- 06 2 tablespoons cornstarch
- 07 1 tablespoon oil (any neutral oil is fine)
- 08 ⅔ cup soy sauce (light sodium)
- 09 ⅔ cup water
- 10 4 tablespoons granulated sugar
- 11 2½ tablespoons cornstarch
- 12 1½ teaspoons toasted sesame oil
- 13 1 pound broccoli (cut into florets (about 1 crown))
- 14 1½ tablespoons garlic (minced (about 4 cloves))
- 15 1½ tablespoons ginger (minced (about an 1½ inch knob))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chinese Chicken and Broccoli
Can I make Chinese Chicken and Broccoli ahead of time?
Yes, you can prep the ingredients up to a day in advance—marinate the chicken and chop the broccoli, then store separately in the fridge. Cook everything fresh for the best texture, as the broccoli can get soggy if reheated. It’s ideal for busy weeknights when you want a head start.
How long does Chinese Chicken and Broccoli last in the fridge?
Your Chinese Chicken and Broccoli will keep well in an airtight container for 3-4 days in the refrigerator. Beyond that, freeze it to extend freshness up to 2 months. Always check for any off smells before eating.
Is Chinese Chicken and Broccoli gluten-free?
Not by default due to soy and oyster sauces, but it can be easily made gluten-free with tamari and GF oyster sauce alternatives. The rest of the ingredients are naturally GF, so it’s a straightforward swap. Many enjoy it this way for dietary needs.
Can I use frozen broccoli in Chinese Chicken and Broccoli?
Absolutely, frozen broccoli works great in this Chinese Chicken and Broccoli recipe—just thaw and drain it first to avoid excess water that dilutes the sauce. Stir-fry a bit longer to evaporate moisture for crisp results. It’s convenient for when fresh isn’t available.
How spicy is this Chinese Chicken and Broccoli?
This version is mildly savory without heat, perfect for all ages. If you crave spice, add chili oil or flakes to taste during cooking. Adjust as you go to suit your preference.
What’s the best chicken cut for Chinese Chicken and Broccoli?
Chicken breast is ideal for its lean tenderness in Chinese Chicken and Broccoli, but thighs offer juicier results if you prefer darker meat. Slice thinly either way for quick cooking. Both work wonderfully in this stir-fry.
Can I air-fry the chicken for Chinese Chicken and Broccoli?
Yes, try our Air Fryer Chicken Breast Recipe method for the chicken part, then stir-fry the broccoli on the stovetop. It cuts oil use while keeping flavors intact. Combine as usual for a hybrid approach.
How do I make the sauce thicker for Chinese Chicken and Broccoli?
Mix in a slurry of cornstarch and water at the end if needed—stir it in while bubbling. Cooking longer on medium heat also helps evaporation. This ensures your Chinese Chicken and Broccoli has that perfect glossy coating.
Final Thoughts
There’s something truly magical about nailing a homemade version of Chinese Chicken and Broccoli that rivals your favorite takeout spot—it’s fresh, flavorful, and filled with love. From the first bite of tender chicken and crisp broccoli in that savory sauce, you’ll see why it’s a keeper in any home cook’s repertoire. Give this recipe a try tonight; I promise it’ll become your new go-to, and I’d love to hear how it turns out in the comments. For more chicken inspiration, check out our Quick Easy General Tso Chicken Recipe.