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Prep 15 minutesmins
Cook 10 minutesmins
Total 25 minutesmins
If you love ordering Chinese chicken and broccoli for takeout, you’d be surprised how easy it is to make at home! This quick and easy recipe yields juicy, tender chicken with crisp broccoli, coated in a glossy, savory stir-fry sauce.
This Chinese chicken and broccoli recipe is one of our favorite recipes that we often make for our weekday rotation. Tender slices of juicy chicken breast are quickly stir-fried with crisp, quickly steamed broccoli and tossed in a rich, aromatic, and savory Chinese stir-fry sauce.
Serve this Chinese chicken stir-fry with a bowl of steamed rice for a quick and easy dinner in under 25 minutes. This better-than-takeout chicken stir-fry is a great, healthy option that hits the spot every time.
Chinese chicken and broccoli is a Chinese American stir-fry dish made with tender, marinated chicken breast and crisp broccoli tossed in an Asian, savory, glossy, brown, aromatic sauce. The stir-fry sauce is made with garlic, ginger, Shaoxing wine, dark soy sauce, oyster sauce, sesame oil, chicken stock, and brown sugar.
This chicken broccoli dish is a popular Chinese takeout dish, typically served with a side of steamed white rice. You can easily customize this recipe by adding more vegetables or swapping the protein. For a beef version, check out my beef and broccoli or my beef and vegetable stir fry.
Ingredients
You can find all the ingredients for this Chinese chicken and broccoli recipe at your local Asian or Chinese market. Full measurements and links to everything I used are in the recipe card below.
Chicken
Chicken breast: for a lean and healthy recipe. You can alternatively use boneless skinless chicken thighs as well.
Broccoli: be sure to chop in evenly sized pieces for an even cook.
Garlic and Ginger: are the main aromatics.
Shaoxing Wine: adds complexity and depth to the chicken.
Salt and white pepper: seasons the chicken
Cornstarch: velvets the chicken and protects it from burning and overcooking.
Stir Fry Sauce
Oyster Sauce: adds a rich, savory, and deeply umami flavor to the stir fry sauce.
Shaoxing Wine: adds a complex, sweet, fermented flavor. It is a very popular ingredient in Chinese cooking.
Dark Soy Sauce: has a darker richer color and is less salty and more sweet than regular soy sauce.
Toasted Sesame Oil: adds a nutty umami flavor.
Low Sodium Chicken Stock: adds a comforting level of depth to the sauce.
Brown Sugar: sweetens the sauce.
Cornstarch: thickens sauce to have a glossy, thick coating.
Salt: enhances the overall flavors.
Substitutions and Additions
Substitutions
Noodles: add ramen noodles, lo mein noodles, or any noodles of your choice! This is similar to my beef and broccoli noodles.
Protein: swap the chicken with beef, tofu, shrimp or pork!
Stock: vegetable stock, beef stock or chicken bouillon powder and water.
Rice Wine: an alternative to Shaoxing wine.
Soy sauce: or tamari, or coconut aminos are alternatives to dark soy sauce.
Granulated Sugar: an alternative to brown sugar.
Additions
Vegetables: You could add more vegetables like carrots, snap peas, bell peppers, cauliflower, and mushrooms.
Heat: fresh chili peppers, chili oil, sambal oelek or sriracha for that extra kick!
How to Make
Here are the step-by-step instructions for how to make this Chinese chicken and broccoli recipe.
In a medium mixing bowl, marinate the chicken with the marinade ingredients. Set aside to marinate for 15 minutes.
In a small mixing bowl, mix stir-fry sauce ingredients until combined. Set aside.
Bring about 1/3 cup of water to a boil in a wok or large skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli is slightly tender, about 45 seconds. Remove and set aside.
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 2 minutes on each side. Remove and set aside.
Heat 1 tablespoon of oil on medium heat. Add the garlic and ginger and saute until fragrant, about 30 seconds. Then add the broccoli and chicken back and toss to combine for 1 minute.
Add the sauce and toss everything together until the sauce thickens, about 1-2 minutes.
Serve with rice and enjoy!
Expert Tips
Mise en place. Once you begin cooking, this recipe will be really quick. It is important to have all the ingredients prepped, measured, and ready to go before you begin.
Slice the chicken into even pieces. For an even cook, be sure to slice the chicken into even bite-sized pieces.
Use a hot pan to cook chicken. Be sure the oil and wok are hot before you add the chicken for a quick and even sear.
Mix the stir-fry sauce before adding it. Cornstarch tends to sink to the bottom if left undisturbed. Be sure to give the sauce a quick stir before adding it to the stir-fry.
Storage Instructions
You can store any leftover Chinese chicken and broccoli in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Heat a wok or skillet over medium, then toss the leftovers until warm. Or microwave covered with a paper towel in 30-second intervals until warm.
Freeze: Place the cooled, room-temperature stir-fry chicken in a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat.
Pairing Suggestions
Chinese chicken and broccoli can be served for a quick lunch or dinner with a bowl of steamed white rice or with the following pairing suggestions.
Yes! Chicken is a lean protein that is low in fat, and broccoli contains many vitamins and minerals. The stir-fry sauce uses a small amount of oil, which makes this recipe a pretty healthy option.
What is the chicken broccoli sauce made with?
The stir-fry sauce is made with ginger, garlic, dark soy sauce, oyster sauce, Shaoxing wine, chicken stock, sesame oil, salt, brown sugar, and cornstarch.
Can I prepare this dish in advance?
Yes! You can cook this dish up to 3-4 days in advance and store it in an airtight container in the refrigerator.
If you love ordering Chinese chicken and broccoli for takeout, you’d be surprised how easy it is to make at home! This quick and easy recipe yields juicy, tender chicken paired with crisp broccoli, glazed with a glossy, savory stir-fry sauce.
1-2headsbroccoli~1 lb chopped into bite-sized florets
2tablespoonsgarlicminced
2teaspoonsgingerminced
Instructions
Marinate the chicken. In a medium mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, pepper, and cornstarch until fully incorporated. Set aside to marinate for 15 minutes.
Mix the sauce. In a small mixing bowl, mix the oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sesame oil, brown sugar, cornstarch, and salt until combined. Set aside.
Steam the broccoli. Bring about 1/3 cup of water to a boil in a wok or large skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli is slightly tender and the water evaporates, about 45 seconds to 1 minute. Remove and set aside.
Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and cook for 2 minutes on each side or until cooked through. Remove and set aside.
Combine. Heat 1 tablespoon of oil in the same wok or skillet over medium heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Then add the broccoli and chicken, tossing to combine for 1 minute.
Add the sauce. Stir the sauce to re-incorporate the cornstarch that has settled on the bottom. Then add the sauce and toss everything together until the sauce simmers, thickens, and everything is evenly coated, about 1-2 minutes.
This recipe is super delicious. I had to be patient with myself as I had to make the food in 2 parts lol but it was worth it.
I added baby brocollis, carrots and chopped dried onions to it and used olive oil instead of sesame as my child is allergic. This was just delicious. Will definitely make it again.
This recipe is super delicious. I had to be patient with myself as I had to make the food in 2 parts lol but it was worth it.
I added baby brocollis, carrots and chopped dried onions to it and used olive oil instead of sesame as my child is allergic. This was just delicious. Will definitely make it again.
I’m so glad it was a hit, let me know which other quick recipe you try next!