Chinese Chicken and Broccoli – A Takeout-Style Favorite at Home

Chinese Chicken and Broccoli is one of the most beloved dishes on American Chinese restaurant menus — and for good reason. Tender slices of chicken breast are quickly stir-fried with crisp-tender broccoli in a glossy, savory sauce that clings to every bite. It’s satisfying, full of umami, and comes together in under 30 minutes.

This homemade version gives you all the flavor and texture of the takeout classic but with fresher ingredients and better control over sodium and oil. The light garlic-soy sauce is balanced with just a touch of sweetness and thickened to a silky consistency. Serve it over steamed jasmine rice or noodles, and you’ve got a wholesome, better-than-takeout dinner right in your own kitchen.

Whether you’re craving a quick weeknight meal or meal-prepping for the week ahead, Chinese Chicken and Broccoli delivers comfort, flavor, and simplicity — all in one wok.

Ingredients Overview

Chicken Breast

Boneless, skinless chicken breast is the traditional choice. Slice it thinly across the grain so it cooks quickly and stays tender. You can also use boneless chicken thighs for a juicier result.

Tenderizing Tip: Toss the sliced chicken in a cornstarch and soy sauce marinade for 10–15 minutes to create that signature silky texture found in Chinese restaurant stir-fries.

Broccoli

Fresh broccoli florets are the star vegetable here. Their natural sweetness and firm texture hold up well to stir-frying. Cut them into bite-size pieces for even cooking.

Frozen Option: If using frozen broccoli, thaw and pat dry to prevent excess moisture in the wok.

Garlic & Ginger

These aromatics provide a fragrant base that gives the dish its unmistakable savory aroma. Freshly minced garlic and ginger are essential — avoid powdered versions here.

Stir-Fry Sauce

A simple yet flavorful sauce binds the whole dish together. It includes:

• Low-sodium soy sauce for salty umami

• Oyster sauce for depth and a hint of sweetness

• Chicken broth or water to balance and simmer

• Sesame oil for nutty richness

• Cornstarch to thicken the sauce into a glossy coating

• Brown sugar or honey to mellow the salt and add complexity

Oil

Use a neutral, high-heat oil such as avocado, canola, or peanut oil for stir-frying. A small drizzle of sesame oil at the end enhances aroma.

Step-by-Step Instructions

1. Prep and Marinate Chicken

Slice the chicken thinly and toss it with a quick marinade of:

• 1 tbsp soy sauce

• 1 tsp cornstarch

• ½ tsp sesame oil

Let it rest for 10–15 minutes while you prep the other ingredients. This helps tenderize the meat and give it a smooth texture when cooked.

2. Blanch the Broccoli (Optional)

For vibrant, crisp-tender broccoli:

• Bring a pot of water to a boil and blanch broccoli for 1 minute.

• Drain and run under cold water or place in an ice bath to stop cooking.

This step is optional but helps achieve a more vibrant color and tender bite.

3. Mix the Stir-Fry Sauce

In a small bowl, whisk together:

• ¼ cup chicken broth

• 2 tbsp soy sauce

• 1½ tbsp oyster sauce

• 1 tsp brown sugar

• 1 tsp cornstarch

• ½ tsp sesame oil

Set the sauce aside until you’re ready to stir-fry.

4. Sear the Chicken

Heat 1–2 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer. Stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside.

5. Sauté Aromatics

In the same pan, add another teaspoon of oil if needed. Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not browned.

6. Add Broccoli and Sauce

Return the broccoli to the pan. Stir and heat for 1–2 minutes. Add the sauce and stir well to coat. Let it simmer and thicken slightly.

7. Return Chicken and Finish

Add the cooked chicken back to the pan and stir everything together for 1–2 minutes, until the sauce thickens and coats everything. Turn off the heat and serve immediately.

Tips, Variations & Substitutions

• Add Veggies: Toss in sliced carrots, mushrooms, bell peppers, or snow peas.

• Spicy Kick: Add a teaspoon of chili garlic sauce or a few dashes of hot sauce.

• Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce.

• Low-Carb: Serve over cauliflower rice or steamed cabbage.

• Sauce Swap: Hoisin sauce can replace oyster sauce for a sweeter profile.

Serving Ideas & Occasions

This dish is perfect for casual dinners or quick meal prep. Serve with:

• Steamed jasmine or brown rice

• Rice noodles or lo mein

• Quinoa for a high-protein twist

• Lettuce wraps for a lighter option

Pair with egg rolls or a simple cucumber salad for a complete Chinese-inspired meal. It’s an excellent choice for Sunday meal prep or a healthier take on takeout during the week.

Nutritional & Health Notes

Chinese Chicken and Broccoli is a high-protein, fiber-rich, low-fat dish — especially when made at home with lean chicken breast and just a tablespoon or two of oil.

• Broccoli provides vitamins A, C, K, and fiber.

• Chicken is a lean source of protein to keep you full longer.

• Homemade sauce allows you to manage sodium and sugar levels.

Opt for low-sodium soy sauce and use minimal oil for a heart-healthy variation. This dish fits into low-calorie, high-protein, and balanced eating plans with ease.

FAQs

Q1: Can I use frozen broccoli?

A1: Yes, just thaw and pat dry to prevent it from watering down the sauce. The texture will be slightly softer than fresh.

Q2: How do I keep the chicken tender?

A2: Marinate it in soy sauce and cornstarch before cooking, and don’t overcook it in the pan. Slicing it thinly also helps.

Q3: Can I make this ahead of time?

A3: Yes, it stores well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water.

Q4: Is this dish spicy?

A4: Not by default. You can easily add heat with chili oil, red pepper flakes, or sriracha.

Q5: What can I substitute for oyster sauce?

A5: Use hoisin sauce for a sweeter taste, or soy sauce with a bit of brown sugar and Worcestershire as a rough alternative.

Q6: Can I double the sauce?

A6: Absolutely — if you prefer a saucier dish or are serving over noodles, doubling the sauce works well.

Q7: What’s the best cut of chicken to use?

A7: Boneless, skinless chicken breast is classic, but thighs work too and offer a juicier, richer flavor.

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