Chinese Chicken and Broccoli – A Takeout-Style Favorite at Home
A quick, savory stir-fry of tender chicken and crisp broccoli in a glossy garlic soy sauce — a classic takeout favorite made healthier at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb boneless, skinless chicken breast, thinly sliced
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1 tbsp soy sauce (for marinade)
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1 tsp cornstarch (for marinade)
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½ tsp sesame oil (for marinade)
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3 cups fresh broccoli florets
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2 tbsp neutral oil (divided)
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3 cloves garlic, minced
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1 tsp fresh ginger, minced
Sauce:
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¼ cup chicken broth
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2 tbsp soy sauce
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1½ tbsp oyster sauce
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1 tsp brown sugar
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1 tsp cornstarch
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½ tsp sesame oil
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Instructions
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Marinate chicken in soy sauce, cornstarch, and sesame oil for 10–15 minutes.
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Optional: Blanch broccoli in boiling water for 1 minute, then shock in ice water. Drain and set aside.
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Mix sauce ingredients in a small bowl and set aside.
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Heat 1 tbsp oil in a wok or skillet. Cook chicken until lightly browned and cooked through. Remove and set aside.
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Add remaining oil. Stir-fry garlic and ginger for 30 seconds.
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Add broccoli and cook 1–2 minutes. Pour in the sauce and stir to coat.
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Return chicken to the pan and cook everything together for 1–2 minutes, until sauce thickens.
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Serve immediately over rice or noodles
Notes
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Add chili flakes for spice.
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Use tamari for a gluten-free version.
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Store leftovers up to 3 days.