Chinese Chicken and Broccoli Recipe
If you’re craving the magic of Chinese takeout right in your own kitchen, Chinese Chicken and Broccoli is your quick ticket to something utterly satisfying, healthy, and delightfully colorful. Tender chicken, crisp broccoli, and a deeply savory-sweet sauce come together in less time than it takes to call for delivery. This stir fry is not only packed with goodness, but it also gives you that glorious restaurant flavor, minus the extra oil or mystery ingredients. Whether it’s a busy weeknight or you want a crowd-pleaser for friends, this is the stir fry you need on your table.
Ingredients You’ll Need
What makes Chinese Chicken and Broccoli so special is its simple yet powerful combination of ingredients. Each one shines in its role, lending texture, umami, or a pop of green to make the dish truly sing.
- Chicken breasts: Boneless, skinless cuts ensure quick cooking and tender slices; always slice thinly against the grain for the best bite.
- Broccoli florets: Fresh, vibrant green florets add color and a wonderful crunch that pairs perfectly with the savory sauce.
- Vegetable oil: Divided for stir-frying both the chicken and veggies; provides high-heat stability without adding flavor distractions.
- Garlic: Freshly minced for aromatic depth; don’t skip it, as it infuses the dish with an essential base flavor.
- Ginger: A teaspoon of fresh ginger brings a subtle, peppery brightness that keeps the overall dish lively.
- Low-sodium soy sauce: Saltiness and deep umami, while still keeping the dish from being overly salty.
- Oyster sauce: Lends a subtle seafood undertone and wonderful glossy finish to the sauce.
- Hoisin sauce: Thick and sweet, this gives the recipe its signature silky texture and a hint of sweetness.
- Cornstarch: Mixed with water, it thickens the sauce so every bite is perfectly coated, not watery.
- Water: Helps dissolve the cornstarch and cooks the broccoli to just the right tenderness.
- Sesame oil: Just a touch at the end imparts a nutty, toasty aroma that makes the dish pop.
- Sugar: Balances the salt and umami, rounding out the flavors with just a kiss of sweetness.
- Cooked white rice: A simple and fluffy bed to absorb all that delicious sauce.
- Sesame seeds and sliced green onions (optional): These optional garnishes add crunch and a fresh kick to the finished plate.
How to Make Chinese Chicken and Broccoli
Step 1: Mix Up the Savory Sauce
Start by whipping up the sauce in a small bowl: combine the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and a quick slurry of cornstarch and water. This is the magic that will coat every piece of chicken and broccoli in glossy, restaurant-worthy flavor. Mix until smooth and set aside — you’ll want this ready to go when the stir fry starts moving fast.
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your thinly sliced chicken in an even layer, and cook for 4 to 5 minutes. Your goal is to get some gorgeous golden color and ensure each slice is cooked through and juicy. Remove the chicken from the pan and set it aside — don’t worry, it will get reunited with its savory friends soon.
Step 3: Stir Fry the Broccoli
In the same skillet, add the remaining tablespoon of oil and toss in the broccoli florets. Stir fry for about 2 to 3 minutes — you’ll see them brighten in color and start to soften. For that perfect tender-crisp texture, splash in a bit of water and cover the pan for another 2 minutes. This quick steam keeps the broccoli vibrant and just the right amount of crunchy.
Step 4: Add Fragrant Garlic and Ginger
Uncover the skillet and immediately add the minced garlic and fresh ginger. Stir it all for about 30 seconds, just until everything smells completely irresistible. This tiny step makes a massive difference in the flavor — trust me!
Step 5: Combine Everything and Sauce It Up
Return the chicken to the pan and pour your pre-made sauce over the top. Toss everything together so the sauce evenly coats the chicken and broccoli. Keep the heat on for another 2 to 3 minutes, letting the sauce bubble and thicken beautifully. Once everything is glossy and heated through, your Chinese Chicken and Broccoli is ready for the spotlight.
How to Serve Chinese Chicken and Broccoli
Garnishes
For that little extra flourish, sprinkle on a handful of toasted sesame seeds and sliced green onions right before serving. They add a delightful crunch and a pop of brightness that makes your Chinese Chicken and Broccoli look and taste restaurant-level.
Side Dishes
This dish is fantastic with a simple mound of steamed white rice to soak up every drop of savory sauce. If you’re in the mood to jazz up your meal, consider pairing with vegetable spring rolls, egg drop soup, or sautéed baby bok choy for a complete Chinese night at home.
Creative Ways to Present
If you want to have a little fun, pile the stir fry into lettuce cups for an interactive appetizer or light lunch. Or serve over cauliflower rice for a lower-carb option that’s still hearty and full of flavor. You can even use it as a filling for wraps or topped on noodles to transform leftovers into an exciting new meal.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftover Chinese Chicken and Broccoli, let it cool before transferring to an airtight container. It will stay fresh and delicious in the refrigerator for up to 3 days, perfect for next-day lunches or speedy weeknight repeats.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Let the stir fry cool completely, then pack into freezer-safe bags or containers. It’s best to freeze without rice to preserve the texture. Defrost overnight in the fridge when ready to use.
Reheating
To reheat, simply warm the Chinese Chicken and Broccoli in a skillet over medium heat with a splash of water to loosen the sauce, or microwave gently until piping hot. The broccoli will be a bit softer after reheating, but the flavors remain fantastic.
FAQs
Can I substitute chicken with tofu or another protein?
Absolutely! Firm tofu works beautifully here; just drain well, cube, and pan-fry until golden before adding to the stir fry. Sliced beef, pork, or even shrimp are all delicious variations of Chinese Chicken and Broccoli for a fun twist.
How do I keep the broccoli bright green and crisp?
The secret is that quick steam at the end of the stir fry stage. Sautéing first, then covering with a splash of water, locks in color and texture — no mushy broccoli here!
What vegetables can I add to the stir fry?
Feel free to toss in extras like carrots, snap peas, mushrooms, or red bell peppers for an even heartier meal and more vibrant color. Just stick to quick-cooking veggies for the best results.
Is it possible to make this recipe gluten-free?
Definitely! Swap in gluten-free tamari for the soy sauce and be sure to check that your oyster and hoisin sauces are also gluten-free. The result is the same irresistible taste, minus the gluten.
Can I prep any ingredients ahead of time?
Yes! You can slice the chicken and broccoli, mix the sauce, and mince garlic and ginger a day ahead. That way, when it’s time to cook, your Chinese Chicken and Broccoli comes together in a flash.
Final Thoughts
Now that you know how simple and satisfying Chinese Chicken and Broccoli can be, I hope you’ll add it to your regular dinner rotation. There’s something so joyful about creating a delicious, authentic-tasting meal in under 30 minutes. Give this one a try and let your kitchen fill with those irresistible takeout scents!
Print
Chinese Chicken and Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Chinese-American stir-fry recipe for Chicken and Broccoli, perfect for a quick weeknight dinner. Tender chicken pieces and crisp broccoli florets are coated in a savory sauce and served over steamed white rice.
Ingredients
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- ½ teaspoon sugar
For the Stir-Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, cornstarch mixed with water. Stir until smooth and set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
- Stir-Fry the Broccoli: In the same skillet, add remaining oil. Stir-fry broccoli until tender-crisp. Add garlic and ginger.
- Combine and Serve: Return chicken to the pan, pour in the sauce. Toss to coat and cook until thickened. Serve hot over rice, garnished with sesame seeds and green onions.
Notes
- You can blanch broccoli before stir-frying for a brighter color and softer texture.
- Swap chicken for tofu or shrimp for a different variation.
- Adjust soy sauce and hoisin for a sweeter or saltier taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1½ cups (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
