Chinese Chicken & Broccoli Recipe tastes savory, garlicky, and a little sweet, with tender chicken and crisp-tender broccoli in glossy brown sauce. It suits busy weeknights and anyone craving takeout-style stir fry at home, and it takes about 25 minutes start to finish. I cooked this on repeat in my tiny apartment years ago, and the sizzle still makes me smile.
Why Choose This Chinese Chicken & Broccoli Recipe
This Chinese Chicken & Broccoli Recipe nails that takeout flavor with easy grocery store ingredients and simple technique. You get juicy chicken thanks to a quick velveting marinade, and the sauce coats every bite without turning gloopy. I also built in smart swaps, so you can match your pantry and diet without losing the vibe.
You can cook it in a skillet or wok, and it still tastes great with pre-cut broccoli. The sauce uses low-sodium soy sauce and oyster sauce for depth, plus a touch of rice vinegar and brown sugar for balance. You can tweak the sweetness and heat to suit your table.
Tastes like my favorite neighborhood spot, but fresher and quicker ★★★★★
Ingredients You Need
- Chicken
- 1.25 pounds boneless skinless chicken breast or thighs, thinly sliced across the grain
- Marinade
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon Shaoxing wine or dry sherry (or 2 teaspoons rice vinegar as a backup)
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil
- 1/4 teaspoon baking soda for velveting, optional but helpful
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- Sauce
- 1/2 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon oyster sauce (Lee Kum Kee works well; use mushroom stir-fry sauce for a vegetarian option)
- 1 tablespoon rice vinegar
- 1 to 2 tablespoons brown sugar or honey to taste
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- Vegetables and aromatics
- 5 cups broccoli florets, bite-size (about 1 large head or a 12-ounce bag pre-cut)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 scallions, thinly sliced
- 1 teaspoon chili-garlic sauce or red pepper flakes, optional
- Cooking oil
- 2 tablespoons neutral oil like avocado, canola, or peanut
Pantry shortcuts and subs:
- Use pre-cut broccoli florets or frozen florets thawed and patted dry.
- Jarred minced garlic and ginger work in a pinch.
- For gluten-free, use tamari and a gluten-free oyster-style sauce.
- For lower sugar, cut the brown sugar to 1 teaspoon and add more to taste while simmering.
Equipment:
- 12-inch skillet or wok
- Mixing bowls and whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or a spatula
How to Make Chinese Chicken & Broccoli Recipe
Step 1: Slice and marinate the chicken 10 minutes
- Slice chicken thinly across the grain. Stir together soy sauce, Shaoxing wine, cornstarch, oil, baking soda, white pepper, and sugar. Toss chicken in the marinade and let it sit while you prep the rest.
Step 2: Stir together the sauce 2 minutes
- In a bowl, whisk broth, soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, sesame oil, and white pepper until smooth. Keep it nearby.
Step 3: Pre-cook the broccoli 3 to 4 minutes
- Option A skillet steam: Heat 1 teaspoon oil in the pan over medium-high, add broccoli and 3 tablespoons water, cover, and steam 2 to 3 minutes until crisp-tender. Transfer to a plate.
- Option B microwave: Microwave broccoli with a splash of water for 2 to 3 minutes, then drain well.
Step 4: Sear the chicken 3 to 5 minutes
- Wipe the pan dry and heat 1 tablespoon oil over high heat until it shimmers. Spread chicken in a single layer and let it sear 60 to 90 seconds, then stir-fry until just cooked through. Move chicken to a plate.
Step 5: Bloom aromatics 30 to 45 seconds
- Add the remaining oil if the pan looks dry. Stir-fry garlic, ginger, and chili-garlic sauce until fragrant. Keep the heat high and avoid browning.
Step 6: Sauce and finish 2 to 3 minutes
- Whisk the sauce again and pour it into the pan. Bring it to a simmer and stir until it thickens and looks glossy. Add broccoli and chicken back, toss to coat, and cook 1 minute. Turn off the heat and fold in scallions.
Step 7: Taste and adjust 1 minute
- Add a splash of broth if the sauce looks too thick. Add a pinch of sugar or vinegar if you want more balance. Drizzle a bit more sesame oil if you want extra aroma.
Tips & Common Mistakes
- Slice chicken thinly across the grain for tender bites.
- Use a little baking soda in the marinade to velvet, but keep it to 1/4 teaspoon to avoid a soapy taste.
- Dry thawed broccoli well to prevent a watery sauce.
- Preheat the pan until the oil shimmers to avoid pale, steamy chicken.
- Cook chicken in a single layer and work in batches if needed to keep a hot pan.
- Keep broccoli crisp-tender; pull it as soon as it turns bright green.
- Use low-sodium soy sauce to control salt, then season to taste at the end.
- Whisk the sauce right before you pour, since cornstarch settles fast.
- Thin a too-thick sauce with a splash of broth; thicken a thin sauce with a small cornstarch slurry.
- Add heat with chili-garlic sauce or red pepper flakes at the aromatics stage for a clean, even spice.
Variations I've Tried
- Spicy garlic: Add 2 to 3 dried red chilies and an extra clove of garlic during the aromatics step.
- Orange-ginger: Add 1 teaspoon orange zest and swap half the brown sugar for orange juice.
- Cashew chicken and broccoli: Toss in 1/2 cup toasted cashews at the end for crunch.
- Mushroom boost: Add 8 ounces sliced cremini with the aromatics and cook until browned.
- Zucchini swap: Use 3 cups zucchini half-moons with 3 cups broccoli for a lighter skillet.
- Gluten-free: Use tamari and a gluten-free oyster-style sauce.
- Low carb: Cut brown sugar to 1 teaspoon and thicken with 1 teaspoon xanthan gum whisked into the sauce instead of cornstarch.
- Tofu version: Press extra-firm tofu, cube it, coat lightly with cornstarch, pan-sear until golden, then proceed with the sauce and broccoli.
How to Serve
Spoon the chicken and broccoli over hot jasmine rice for classic comfort, or try brown rice for a nutty base. Cauliflower rice or shirataki noodles work when you want a lighter plate. Garnish with extra scallions and a sprinkle of toasted sesame seeds. A simple cucumber salad or egg drop soup rounds out the meal without stealing the spotlight.
Make-Ahead and Storage
- Make-ahead: Slice chicken and mix the marinade up to 12 hours ahead, then store in the fridge. Stir together the sauce up to 1 week ahead and refrigerate in a jar. Cut broccoli 3 days ahead and keep it dry in a sealed container.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 2 months, though the broccoli will soften a bit.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water until hot. You can also use the microwave in short bursts, stirring between rounds to keep the sauce smooth.
Chinese Chicken & Broccoli
Chinese Chicken & Broccoli is a classic takeout-style stir-fry with tender chicken, crisp broccoli, and a savory garlic-ginger sauce, perfect for a quick weeknight meal.
Ingredients
Instructions
- In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well and let marinate for 10–15 minutes while you prepare the other ingredients.
- Blanch the broccoli in boiling water for 1–2 minutes until bright green and just tender. Drain and set aside.
- In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, 3–4 minutes. Remove chicken to a plate.
- Add the remaining 1 tablespoon of oil to the pan. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the blanched broccoli and stir-fry for 1–2 minutes to heat through.
- Return the chicken to the pan, give the sauce a quick stir, and pour it over the chicken and broccoli. Stir constantly for 1–2 minutes until the sauce thickens and coats everything evenly.
- Remove from heat and serve hot over steamed rice if desired.
Notes
Nutrition Information
Approximate per serving (4 servings, without rice): 260 calories; fat 13 g; saturated fat 2 g; carbohydrates 13 g; fiber 3 g; sugars 3 g; protein 23 g; sodium 780 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (4 servings, without rice): 260 calories; fat 13 g; saturated fat 2 g; carbohydrates 13 g; fiber 3 g; sugars 3 g; protein 23 g; sodium 780 mg. Values will vary based on exact ingredients, brands, and portion size.