Go Back Email Link
+ servings
Up close with a bowl of Chinese chicken and broccoli.
Print

Chinese Chicken and Broccoli

Chinese chicken and broccoli is a quick and easy recipe that creates the juiciest chicken and crunchy broccoli that is glazed with an addicting brown sauce. This better-than-takeout chicken and broccoli stir fry is a great healthy option for those busy weeknight dinners.
Course Lunch & Dinner Recipes, Main Course
Cuisine Chinese
Keyword best stir fry sauce, Chicken and broccoli sauce, chicken and broccoli stir fry, chicken broccoli recipe, chicken broccoli rice recipe, Chinese chicken and broccoli, Chinese chicken and broccoli recipe, Chinese chicken stir fry, Chinese stir fry sauce, easy chicken stir fry, easy stir fry sauce, healthy chicken stir fry, stir fry sauce
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 257kcal
Author takestwoeggs

Ingredients

Chicken Marinade

Sauce

Stir Fry

  • 1-2 heads (1 lb) broccoli, chopped into bite sized florets
  • 2 tablespoons (~4-5 cloves) garlic minced
  • 2 teaspoon ginger minced

Instructions

Prep

  • Marinate the chicken. In a medium mixing bowl, add the sliced chicken breast, water, shaoxing rice wine, salt, pepper and cornstarch. Mix until combined. Set aside and let the marinade sit for 15 minutes.
  • Mix the brown sauce. In a small mixing bowl, add the oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sesame oil, brown sugar, cornstarch, and salt. Mix until combined. Set aside.

Cook Chicken and Broccoli

  • Steam broccoli. Bring about 1/3 cup of water to a boil in a large skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli is slightly tender and the water evaporates for about 45-50 seconds. Transfer the broccoli to a plate, and set aside.
  • Cook the chicken. Add 2 tablespoons of oil to a large skillet or wok and heat on medium-high heat. Once the pan is hot, spread the skillet in a single layer and cook for 2 minutes or until one side is browned. Then flip to cook the other side for another 1 minute. Remove the chicken from the heat when the outsides are lightly charred and the inside is slightly pink.

Stir Fry

  • Saute aromatics. Clean the large skillet. Add 1 tablespoon of oil and heat on medium heat. Add garlic and ginger and saute until lightly browned and fragrant about 30 seconds.
  • Add chicken and broccoli. Add the broccoli and chicken to the skillet, toss together and saute for 1 minute.
  • Add sauce. Give the the sauce another stir to lift the cornstarch from the bottom. Add the sauce and toss everything together until the sauce thickens and everything is evenly coated.
  • Serve. Serve immediately with rice and garnish with green onions if desired.

Video

Notes

  • Prep all the ingredients before you begin. An organized workstation is key to making an easy chicken stir fry. Once you begin cooking, this chicken and broccoli recipe will take less than 5 minutes to cook. Thus, it is important to have the ingredients cut, the sauced mixed, and everything next to your stove before you begin!
  • Don’t chop the chicken too small. This is important! The chicken should be at least 1/4 inch thick so that the chicken stir fry doesn’t overcook and dry out.
  • Steam broccoli in a skillet. I like steaming the broccoli on a skillet instead of blanching because it is quicker and you will only need to use one large pan to create the entire Chinese chicken and broccoli recipe.
  • Make sure the pan is hot before searing the chicken. Before spreading a thin layer of chicken over the skillet, make sure the pan is hot (but not smoky hot) for the perfect sear. This will make sure the chicken browns better. Don’t move the chicken until the first side is browned.
  • The amount of oil will vary depending on your pan. If using a nonstick pan, you will use less oil than a steel or cast iron pan. The oil measurements listed are for a non-stick pan.
  • Mix the Chinese stir-fry sauce again before you cook it. This will ensure that the cornstarch that sinks to the bottom of the stir-fry sauce will be evenly mixed.
  • 🥡 Storage Instructions: This Chinese chicken and broccoli stir fry is best served immediately. However, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. Or you can freeze this chicken and broccoli recipe once it has cooled in a freezer-safe container in the freezer for 3 months.

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1177mg | Potassium: 958mg | Fiber: 4g | Sugar: 9g | Vitamin A: 981IU | Vitamin C: 138mg | Calcium: 97mg | Iron: 2mg