Chinese Chicken and Broccoli

There’s something about Chinese Chicken and Broccoli that always hits the spot. It’s savory, slightly sweet, a little garlicky, and packed with that signature umami sauce that clings perfectly to tender chicken and perfectly cooked broccoli.

The best part? It’s way easier to make at home than you might think. With just a handful of pantry staples and a few simple steps, you can have this classic stir-fry on the table in less time than it takes to get delivery.

I started making this as a quick dinner on busy weeknights, and now it’s part of our regular rotation. My favorite thing about it is how easily it adapts—swap in tofu or shrimp, add mushrooms, or throw in extra veggies depending on what’s in the fridge.

This is real-life cooking at its best: fast, flavorful, healthy-ish, and totally satisfying.

Why You’ll Love This Recipe

• Fast and easy – ready in 25–30 minutes, perfect for busy nights
• Better than takeout – rich flavor with no added mystery ingredients
• Healthier – less oil, sugar, and sodium than restaurant versions
• Customizable – add bell peppers, mushrooms, or carrots to mix it up
• Kid-friendly and crowd-pleasing – a go-to dinner everyone will eat

Serve it over rice, noodles, or cauliflower rice and call it a win.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 2 tsp cornstarch
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil

For the Sauce:

• 1/4 cup low-sodium soy sauce
• 1/4 cup chicken broth or water
• 2 tbsp oyster sauce
• 1 tbsp brown sugar or honey
• 2 tsp cornstarch
• 1 tbsp rice vinegar (or white vinegar)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)

For the Stir Fry:

• 2–3 cups fresh broccoli florets
• 2 tbsp oil (avocado, canola, or neutral oil)
• Sesame seeds and green onions for garnish (optional)

You can find oyster sauce in the Asian section of most grocery stores. It adds deep, savory flavor to the sauce. Don’t skip it if you can help it!

Instructions

1. Marinate the Chicken

In a bowl, combine sliced chicken with 1 tbsp soy sauce, 2 tsp cornstarch, and 1 tsp sesame oil. Mix to coat and set aside while you prep the rest—this helps tenderize and flavor the chicken.

2. Make the Sauce

In a separate bowl, whisk together soy sauce, broth, oyster sauce, brown sugar, vinegar, cornstarch, garlic, and ginger until smooth. Set aside.

3. Steam or Blanch the Broccoli

Bring a small pot of water to a boil. Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender. Drain and rinse with cold water to stop the cooking. Set aside.

You can also stir-fry the broccoli directly, but pre-blanching keeps it bright and crisp-tender.

4. Cook the Chicken

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3–5 minutes until browned and cooked through. Remove from the pan and set aside.

Don’t overcrowd the pan—cook in batches if needed for the best browning.

5. Bring It All Together

In the same pan, add a little more oil if needed and return broccoli to the skillet. Stir-fry for 1 minute.

Pour in the sauce and bring to a simmer. Add the cooked chicken back in and toss everything to coat in the sauce. Let it simmer for 2–3 minutes until the sauce thickens and everything is heated through.

6. Serve

Serve hot, over rice, noodles, or steamed veggies. Top with sesame seeds or sliced green onions if desired.

How to Serve

• Over steamed white rice or jasmine rice
• With brown rice or quinoa for a healthier twist
• Over rice noodles or lo mein-style egg noodles
• Alongside cauliflower rice or stir-fried greens for low-carb
• In lettuce wraps with a drizzle of sriracha for a fun appetizer-style option

Tips for Success

• Slice the chicken thinly for quick, even cooking
• Don’t skip the marinade – even 10 minutes helps tenderize and add flavor
• Use high heat when stir-frying for that classic “wok hei” flavor
• Add more veggies like bell peppers, snap peas, or mushrooms to bulk it up
• Double the sauce if you love things extra saucy (and let’s be honest, you probably do)

Variations

Spicy Chicken and Broccoli
Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Sweet and Sour Style
Add a tablespoon of pineapple juice and reduce the soy sauce slightly. Toss in pineapple chunks at the end.

Ginger Garlic Shrimp and Broccoli
Swap chicken for shrimp and cook for just 2–3 minutes until pink.

Vegetarian Version
Replace chicken with tofu or tempeh. Use vegetable broth in the sauce.

Cashew Chicken and Broccoli
Add a handful of roasted cashews at the end for crunch.

Storage & Reheating

Fridge:
Store leftovers in an airtight container for up to 4 days.

Reheat:
Warm in a skillet over medium heat or microwave in 30-second intervals. Add a splash of water if needed to loosen the sauce.

Freezer:
Freeze cooked chicken and broccoli in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently.

FAQ

Can I use frozen broccoli?
Yes! Thaw and pat dry before stir-frying. It won’t be quite as crisp as fresh, but still works well.

What’s the best cut of chicken to use?
Boneless skinless thighs stay juicier, but breasts work great too. Just don’t overcook them.

Can I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce and double-check that your oyster sauce is gluten-free.

Is oyster sauce necessary?
It adds richness and depth, but if you can’t use it, try hoisin sauce or mushroom stir-fry sauce as a substitute.

Can I make it ahead?
Yes! This dish reheats well and makes a great meal prep option.

Conclusion

Chinese Chicken and Broccoli is a weeknight classic for a reason: it’s fast, flavorful, and totally comforting. With tender chicken, vibrant broccoli, and that silky-salty-sweet sauce, it tastes just like your favorite takeout—but even better because you made it yourself.

Whether you serve it with rice, noodles, or straight from the pan (no judgment), this is one of those recipes you’ll make again and again.

Craving something quick, cozy, and totally delicious? This is it. Let’s cook!

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