I’ve always had a soft spot for takeout classics that I can recreate at home, and Chinese Chicken and Broccoli is right up there on my list. It’s one of those dishes that hits all the right notes—tender chicken, crisp broccoli, and that glossy, savory sauce that clings to every bite. In my experience, making homemade Chinese Chicken and Broccoli saves a ton on delivery fees while letting me control the freshness and flavors. I remember the first time I nailed this recipe; my family couldn’t believe it wasn’t from our favorite spot.
What I love most is how versatile it is for busy weeknights. You can whip up this Chinese Chicken and Broccoli in under 30 minutes, and it’s packed with nutrients too. Let’s be honest, who doesn’t crave that authentic stir-fry taste without the hassle? I’m excited to share my go-to method with you—it’s simple, delicious, and guaranteed to become a staple. If you’re looking for more quick chicken ideas, check out this 15-minute garlic butter chicken bites or the easy sesame chicken for similar vibes.
Key Takeaways:
- Chinese Chicken and Broccoli is a quick stir-fry that’s ready in 25 minutes, perfect for weeknight dinners.
- It uses simple pantry staples, making it budget-friendly and easy to prepare anytime.
- The savory-sweet sauce delivers authentic Chinese flavors that pair beautifully with steamed rice.
- Focus on high-heat cooking for the crispiest broccoli and juiciest chicken every time.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep the texture intact.
Why You’ll Adore This Chinese Chicken and Broccoli
Lightning-Fast Prep Time: Here’s the thing—this Chinese Chicken and Broccoli comes together in just 25 minutes from start to finish. In my busy life, that’s a game-changer; no more slaving over the stove for hours. You’ll have a restaurant-quality meal on the table before you know it, leaving more time for what really matters.
Health-Boosting Veggies: Broccoli is the star here, loaded with vitamins and fiber that make this dish as nutritious as it is tasty. I always feel good serving it to my family because it’s a smart way to sneak in those greens. Plus, the lean chicken keeps it protein-packed without excess fat.
Irresistible Umami Flavors: That glossy sauce? It’s the secret to why this Chinese Chicken and Broccoli tastes so addictive. The blend of soy, oyster sauce, and ginger creates layers of savory depth that keep you coming back for seconds. Trust me, one bite and you’ll be hooked—it’s better than takeout every time.
Endless Customization Options: Whether you’re gluten-free or vegan-curious, tweaking this Chinese Chicken and Broccoli is a breeze. Add in extras like bell peppers or swap proteins effortlessly. It’s forgiving, fun, and always turns out crowd-pleasing in my kitchen.
Essential Ingredients for Chinese Chicken and Broccoli
Chicken Breast: Boneless, skinless chicken breast is the ideal choice for this dish because it cooks quickly and stays tender when sliced thin. I like to cut it against the grain for even cooking, which ensures every piece absorbs the sauce beautifully. In the Chinese Chicken and Broccoli, it provides a lean protein base that balances the veggies perfectly, and marinating it briefly tenderizes it even more.
Broccoli Florets: Fresh broccoli florets are key for that satisfying crunch—steer clear of frozen if you want the best texture. They steam lightly in the wok, retaining their vibrant green color and nutrients. This vegetable not only adds bulk to your Chinese Chicken and Broccoli but also brings a subtle earthiness that complements the savory sauce.
Soy Sauce and Oyster Sauce: These two sauces form the backbone of the flavorful glaze in Chinese Chicken and Broccoli. Soy sauce adds that salty umami punch, while oyster sauce brings a touch of sweetness and richness. Together, they create an authentic stir-fry essence; I always use low-sodium soy to keep things balanced without overpowering the dish.
How to Make Chinese Chicken and Broccoli
Prep and Marinate the Chicken
Start by slicing your chicken breast into thin strips—this helps it cook evenly and soak up the marinade. In a bowl, toss the chicken with a bit of cornstarch, soy sauce, and minced garlic; let it sit for 10-15 minutes while you chop the broccoli. In my experience, this step makes all the difference in tenderness for Chinese Chicken and Broccoli. Heat your wok or large skillet over high heat with a tablespoon of oil, then add the chicken in a single layer. Stir-fry for 3-4 minutes until it’s just cooked through and golden on the edges; remove it to a plate to keep warm. The high heat seals in the juices, preventing dryness.
Blanch and Stir-Fry the Broccoli
While the chicken rests, bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes until they’re bright green but still crisp—don’t overdo it, or they’ll turn mushy. Drain and shock them in ice water to stop the cooking; this is a pro move for perfect texture in your dish. Now, in the same hot wok, add a touch more oil and toss in the broccoli along with sliced onions if you’re using them. Stir-fry for 2-3 minutes, listening for that satisfying sizzle, until the edges char slightly. The aroma at this point is incredible—garlicky and fresh, building excitement for the full Chinese Chicken and Broccoli.
Combine and Sauce It Up
Return the chicken to the wok with the broccoli, then pour in your prepared sauce mixture of oyster sauce, chicken broth, sesame oil, and a cornstarch slurry for that glossy finish. Stir everything together over medium-high heat for another 2 minutes until the sauce thickens and coats the ingredients evenly—this is where the magic happens in Chinese Chicken and Broccoli. Taste and adjust seasoning if needed; I sometimes add a pinch of ginger for extra zing. Serve immediately over steamed rice to capture all that saucy goodness, and watch it disappear. For a twist, try incorporating elements from this chicken with mixed vegetable stir-fry.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 4 cups broccoli florets
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch (for marinade and slurry)
- 1/2 cup chicken broth
- 1 tbsp sesame oil
- 2 tbsp vegetable oil, for stir-frying
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish (optional)
Serves 4. Prep time: 10 minutes. Cook time: 15 minutes.
Chinese Chicken and Broccoli Instructions
- Marinate the chicken: In a bowl, combine sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, half the garlic, and ginger. Let sit for 10 minutes.
- Prepare sauce: Whisk together remaining soy sauce, oyster sauce, hoisin, chicken broth, sesame oil, and 1 tbsp cornstarch slurry in a small bowl.
- Blanch broccoli: Boil water, add broccoli for 1-2 minutes, then ice bath. Drain well.
- Stir-fry chicken: Heat 1 tbsp oil in wok over high heat. Cook chicken 3-4 minutes until browned. Remove.
- Cook veggies: Add remaining oil, stir-fry broccoli (and onions if using) for 2 minutes.
- Combine: Add chicken back, pour in sauce. Stir 2 minutes until thickened. Garnish and serve.
Pro Tips for the Best Chinese Chicken and Broccoli
High-Heat Magic: Always use the highest heat on your wok to get that authentic stir-fry char—low heat just steams everything.
Don’t Overcook the Broccoli: Blanch briefly to keep it crisp; soggy veggies ruin the contrast in this dish.
Velveting Technique: The cornstarch marinade tenderizes the chicken beautifully, making it restaurant-worthy every time.
You Must Know
- This recipe is naturally gluten-free if you use tamari instead of soy sauce.
- Oyster sauce adds depth but can be swapped with hoisin for a sweeter profile.
- Chicken thighs work great too for juicier results if breasts seem too lean.
- Serve over jasmine rice to soak up the sauce—brown rice amps up the health factor.
How to Store Chinese Chicken and Broccoli
To keep your Chinese Chicken and Broccoli fresh, let it cool completely before transferring to an airtight container and refrigerating—it’ll last up to 3 days without losing too much crispness. For longer storage, freeze portions in freezer bags for up to 2 months, though the broccoli might soften a bit upon thawing. Reheat gently in a skillet with a splash of water or broth to revive the sauce, or microwave in short bursts, stirring halfway through. Avoid reheating multiple times to prevent dryness.
Customizing Your Chinese Chicken and Broccoli
Feeling adventurous? Swap the chicken for tofu or shrimp to make your Chinese Chicken and Broccoli vegetarian or seafood-focused—both hold up well in the stir-fry. Add colorful bell peppers or snap peas for extra crunch and veggies; it’s a great way to clean out the fridge. If you’re watching sodium, opt for coconut aminos over soy sauce without sacrificing flavor. For spice lovers, a dash of sriracha in the sauce brings heat—check out this quick General Tso’s chicken for more spicy inspiration.
What to Serve with Chinese Chicken and Broccoli
This dish shines over fluffy steamed jasmine rice, which soaks up all that delicious sauce perfectly. For a low-carb option, pair it with cauliflower rice or quinoa to keep things light. Round out the meal with simple sides like egg rolls or a fresh cucumber salad dressed in sesame vinaigrette. Don’t forget a chilled green tea or light beer to complement the Asian flavors—it’s a complete, satisfying dinner every time.
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. If you prefer beef, you can try our beef and broccoli instead!
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?
Absolutely, you can prep the ingredients and marinate the chicken up to a day in advance, storing them separately in the fridge. Just stir-fry everything fresh when ready to eat for the best texture. It’s a huge time-saver for meal prep Sundays in my routine.
How long does Chinese Chicken and Broccoli last in the fridge?
Properly stored in an airtight container, your Chinese Chicken and Broccoli will stay good for 3-4 days. Beyond that, freeze it to extend freshness. Always check for any off smells before reheating.
Is Chinese Chicken and Broccoli gluten-free?
It can be easily made gluten-free by substituting tamari or coconut aminos for soy sauce and ensuring your oyster sauce is gluten-free too. Most store-bought versions work fine, but double-check labels. This tweak keeps all the flavor intact without compromise.
What’s the best oil for making Chinese Chicken and Broccoli?
Opt for a high-smoke-point oil like peanut or vegetable oil to handle the intense wok heat in this Chinese Chicken and Broccoli. Avocado oil is another great neutral choice. Avoid olive oil, as it can burn and turn bitter.
Can I use frozen broccoli in Chinese Chicken and Broccoli?
Yes, frozen works in a pinch—just thaw and pat dry first to avoid excess moisture that could make the dish watery. It might not be as crisp as fresh, but the flavors still shine through beautifully.
How do I make Chinese Chicken and Broccoli spicier?
For heat in your Chinese Chicken and Broccoli, add chili garlic sauce or red pepper flakes to the marinade and sauce. Start with 1 tsp and adjust to taste—it’s an easy way to personalize without overpowering the dish. Fresh sliced chilies on top add a nice kick too.
Can kids eat Chinese Chicken and Broccoli?
Definitely, it’s mild and veggie-packed, making it kid-friendly—my little ones love the saucy chicken bites. Tone down the ginger if they’re sensitive, and serve with rice to make it fun for them.
What’s a good vegan alternative for Chinese Chicken and Broccoli?
Swap chicken for firm tofu or tempeh, and use vegetable broth in the sauce for a vegan Chinese Chicken and Broccoli that’s just as satisfying. The broccoli stays the star, and the umami from the sauces keeps it authentic. Try it with mushrooms for extra meaty texture.
Final Thoughts
There’s something truly comforting about a well-made Chinese Chicken and Broccoli—it brings the flavors of your favorite takeout right to your table with way less guilt. I’ve shared this recipe with friends, and it always gets rave reviews for being easy yet impressive. Give it a try tonight; you won’t regret diving into those tender bites and crisp greens. If you love it, pin it or share your tweaks—I’d love to hear how your Chinese Chicken and Broccoli turns out!