Chinese Chicken and Broccoli brings together the best of takeout comfort and home kitchen ease, all in one flavorful stir-fry. Picture juicy, tender chicken mingling with crisp-tender broccoli crowns, all coated in a glossy, savory sauce that rivals anything from your favorite Chinese restaurant. Not only is this dish irresistibly delicious, but it also comes together in just 30 minutes, making it weeknight-friendly and absolutely satisfying. Whether you’re in the mood for a cozy dinner or want to impress friends with your homemade skills, Chinese Chicken and Broccoli is always the answer.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what goes into this mouthwatering Chinese Chicken and Broccoli. Each ingredient here is simple but totally essential, adding just the right taste, color, or texture to make this dish leap out of the pan and onto your plate. Here’s a closer look at what makes every bite unforgettable.
- Chicken breast: Lean and tender, it soaks up all the flavors while remaining juicy and light.
- Broccoli florets: Adds a fresh crunch and a burst of green, making the dish feel hearty and wholesome.
- Soy sauce (or tamari): A splash gives depth and a rich savory-salty embrace; use tamari for a gluten-free version.
- Oyster sauce: Lends a subtle sweetness and a glossy finish, making that classic takeout sauce shine.
- Hoisin sauce: A little bit of this sweet and tangy sauce ties everything together beautifully.
- Cornstarch: Thickens your sauce to a luscious, clinging consistency.
- Water: Needed to make your cornstarch slurry which brings the sauce together.
- Vegetable oil: Perfect for stir-frying since it handles high heat and keeps things from sticking.
- Garlic: Three cloves infuse the whole dish with aromatic warmth.
- Fresh ginger: Grating it in delivers that signature zing and brightness.
- Low-sodium chicken broth: Adds savory body to the sauce without overpowering saltiness.
- Sesame oil (optional): For a nutty, toasty finishing touch that will have everyone reaching for seconds.
- Sliced green onions and sesame seeds (optional): These are the perfect final flourish for color, texture, and extra flair.
How to Make Chinese Chicken and Broccoli
Step 1: Whip Up the Sauces
Before the pan gets hot, set yourself up for stir-fry greatness. Mix the soy sauce, oyster sauce, hoisin sauce, and chicken broth in a small bowl. In a separate bowl, stir together the cornstarch and water to make a smooth, lump-free slurry. These two quick steps guarantee you’ll have everything ready to pour right in when the sizzling starts.
Step 2: Sizzle the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and give it a good stir. Within just four or five minutes, your chicken should be lightly browned and deliciously cooked through. Slide it out of the pan and keep it nearby—you’ll need it again soon!
Step 3: Brighten with Garlic and Ginger
Drizzle the remaining tablespoon of oil into the same pan. Toss in the minced garlic and grated ginger, and cook for about 30 seconds. The fragrance at this point is nothing short of intoxicating, filling your kitchen with that unmistakable stir-fry aroma.
Step 4: Get the Broccoli Just-Right
Add those vibrant broccoli florets and stir-fry them for two to three minutes. Next, pour in the sauce mixture you made earlier. Let everything steam together for another two to three minutes, just until the broccoli goes bright green and is tender but still has bounce. This is the secret to that coveted takeout texture!
Step 5: Bring Everything Together
Return the cooked chicken to the pan and stir it all up so the sauce coats every piece. Finally, pour in the cornstarch slurry and keep stirring for one or two minutes until the sauce becomes thick and glossy. At this point, drizzle with sesame oil if you love a little nutty depth. Your Chinese Chicken and Broccoli is ready to serve piping hot!
How to Serve Chinese Chicken and Broccoli
Garnishes
Give your Chinese Chicken and Broccoli a burst of color and touch of texture with sliced green onions and a sprinkle of sesame seeds. They add a fresh crunch and make the final dish look extra inviting. A swirl of sesame oil on top is optional, but it takes the aroma to new heights.
Side Dishes
The perfect companion for this dish is a fluffy mound of steamed white rice or jasmine rice, soaking up every drop of that luscious sauce. Brown rice, fried rice, or even lo mein noodles are delicious alternatives. Round out your meal with some quick-pickled cucumbers or a simple egg drop soup for a total takeout-at-home spread.
Creative Ways to Present
For a fun, family-style approach, serve Chinese Chicken and Broccoli on a beautiful platter, surrounded by little individual bowls of rice. Or create a noodle bowl by spooning the stir-fry over steaming noodles and adding extra veggies like snap peas or red bell peppers. If you’re meal-prepping, portion everything into individual containers for grab-and-go lunches that absolutely outshine boring sandwiches.
Make Ahead and Storage
Storing Leftovers
Chinese Chicken and Broccoli keeps beautifully in an airtight container in the fridge for up to 3 days. Let the dish cool to room temperature before storing, so the broccoli stays crisp and the sauce maintains its perfect consistency. It’s a dream for busy weeks when you need something quick and satisfying.
Freezing
To freeze, transfer the cooled stir-fry into freezer-safe containers or heavy-duty freezer bags. It will stay tasty for up to 2 months. For the very best texture when reheating, undercook the broccoli just slightly before freezing, as it will soften a little when thawed. Be sure to label your containers so you can keep track of your meal prep treasure!
Reheating
Reheat Chinese Chicken and Broccoli in a skillet over medium heat, adding a splash of water or chicken broth if the sauce needs loosening up. You can also microwave it in short bursts, stirring in between to ensure even heating. Just be careful not to overcook—the goal is to retain that lovely, crisp-tender broccoli.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great swap for chicken breast in Chinese Chicken and Broccoli. They bring a bit more juiciness and are just as flavorful. Just slice them thinly to keep the quick-cooking magic alive.
What’s the secret to keeping broccoli bright and crisp?
The key is to avoid overcooking! A short stir-fry followed by just a couple minutes of steaming in the sauce is all broccoli needs. If you love that extra snap, you can blanch the florets for a minute in boiling water before adding them to the pan.
Can I make this dish gluten-free?
Yes! Simply use tamari in place of soy sauce and double-check that your hoisin and oyster sauces are gluten-free. It’s a wonderfully adaptable recipe that everyone can enjoy.
How can I add more veggies?
This dish welcomes extra vegetables with open arms. Try tossing in bell peppers, snap peas, mushrooms, or baby corn during the broccoli step for even more flavor, color, and crunch.
Is Chinese Chicken and Broccoli spicy?
By default, this dish isn’t spicy at all. However, if you love a little heat, a dash of chili flakes or a spoonful of chili paste during the garlic and ginger stage will wake things up deliciously!
Final Thoughts
If you’ve ever craved effortless, flavorful comfort food, Chinese Chicken and Broccoli should be next on your must-make list. With every tender bite and saucy broccoli floret, this stir-fry brings restaurant-style magic right to your table. Give it a try and let your kitchen fill with those amazing aromas—you’ll be making this classic favorite again and again!
Print
Chinese Chicken and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
This Chinese Chicken and Broccoli recipe is a quick and flavorful dish that rivals your favorite takeout. Tender chicken and crisp broccoli are coated in a savory sauce, perfect for serving over rice or noodles.
Ingredients
For the sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/4 cup low-sodium chicken broth
For the chicken and broccoli:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups broccoli florets
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil (optional)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, and chicken broth. Set aside.
- Make a slurry: In another small bowl, stir together the cornstarch and water. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the chicken slices until browned and cooked through. Remove from the pan.
- Stir-fry: Add remaining oil to the pan, along with garlic and ginger. Add broccoli and stir-fry. Pour in the sauce mixture, cover, and steam until broccoli is tender-crisp.
- Combine: Return chicken to the pan. Pour in the cornstarch slurry and cook until the sauce thickens. Drizzle with sesame oil if using.
- Serve: Serve hot over rice or noodles. Garnish with green onions and sesame seeds if desired.
Notes
- To keep the broccoli vibrant and crisp, avoid overcooking. Blanche it briefly before stir-frying if preferred.
- Substitute tofu or shrimp for a different protein option.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
