Chinese Chicken and Broccoli – A Takeout Favorite at Home

Chinese Chicken and Broccoli is a quick, healthy, and delicious stir-fry dish that’s perfect for busy weeknights.

Tender pieces of chicken and crisp broccoli are coated in a savory, slightly sweet garlic soy sauce. This recipe is easy to make and tastes just like your favorite takeout, but better because it’s homemade! Serve it over steamed rice or noodles for a complete meal.

Kitchen Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowls
• Whisk
• Wok or large skillet
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

For the Chicken and Broccoli:
1 lb boneless, skinless chicken breast, sliced thinly
3 cups broccoli florets
2 tbsp vegetable oil (divided)
2 cloves garlic, minced
1/2 tsp grated ginger

For the Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp brown sugar
1/4 cup chicken broth or water
1 tsp sesame oil (optional)

Directions

1. Prepare the Chicken: Thinly slice the chicken breast and place it in a bowl. Season lightly with salt and pepper.
2. Mix the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, chicken broth, and sesame oil. Set aside.
3. Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and set aside.
4. Cook the Chicken: Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
5. Sauté Garlic and Ginger: In the same wok, add the remaining 1 tbsp of vegetable oil. Sauté the minced garlic and grated ginger until fragrant, about 30 seconds.
6. Combine and Cook: Return the chicken to the wok, add the blanched broccoli, and pour the sauce over the top. Stir well to coat all ingredients evenly. Cook for 2-3 minutes, or until the sauce thickens and everything is heated through.
7. Serve: Remove from heat and serve the chicken and broccoli over steamed rice or noodles.

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (Per Serving)

Calories: 250
Protein: 28g
Carbohydrates: 15g
Fat: 8g
Sugar: 5g

Expert Tips

Slice Chicken Thinly: To get thin, even slices, freeze the chicken breast for 15 minutes before cutting.

Blanch the Broccoli: Blanching the broccoli before stir-frying ensures it stays crisp and bright green.

Customize the Veggies: Add carrots, mushrooms, or snap peas for more variety and nutrition.

FAQs

Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well in this recipe and add a slightly richer flavor.

What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use soy sauce mixed with a little sugar or hoisin sauce.

Is this recipe gluten-free?
To make it gluten-free, use tamari or gluten-free soy sauce and check the labels on the hoisin and oyster sauces.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: This dish can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container.

Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.

Substitutions & Variations

Low-Sodium: Use low-sodium soy sauce and chicken broth to reduce the salt content.

Spicy: Add crushed red pepper flakes or a splash of sriracha for some heat.

Vegetarian: Replace the chicken with tofu or seitan and use vegetable broth instead of chicken broth.

Chinese Chicken and Broccoli – A Takeout Favorite at Home

Chinese Chicken and Broccoli is a quick, healthy, and delicious stir-fry dish that’s perfect for busy weeknights.

Print Recipe Pin Recipe

Equipment

• - Cutting board
• - Sharp knife
• Mixing bowls
• Whisk
• - Wok or large skillet
• - Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• **For the Chicken and Broccoli:**
• 1 lb boneless skinless chicken breast, sliced thinly
• 3 cups broccoli florets
• 2 tbsp vegetable oil divided
• 2 cloves garlic minced
• 1/2 tsp grated ginger
• **For the Sauce:**
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 1/4 cup chicken broth or water
• 1 tsp sesame oil optional

Instructions

 

• **Prepare the Chicken:** Thinly slice the chicken breast and place it in a bowl. Season lightly with salt and pepper.
• **Mix the Sauce:** In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, chicken broth, and sesame oil. Set aside.
• **Blanch the Broccoli:** Bring a pot of water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and set aside.
• **Cook the Chicken:** Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
• **Sauté Garlic and Ginger:** In the same wok, add the remaining 1 tbsp of vegetable oil. Sauté the minced garlic and grated ginger until fragrant, about 30 seconds.
• **Combine and Cook:** Return the chicken to the wok, add the blanched broccoli, and pour the sauce over the top. Stir well to coat all ingredients evenly. Cook for 2-3 minutes, or until the sauce thickens and everything is heated through.
• **Serve:** Remove from heat and serve the chicken and broccoli over steamed rice or noodles.