When I made this Chinese Chicken and Broccoli Recipe for the first time, I couldn’t believe how easy it was to capture that restaurant-quality flavor at home. The chicken stayed tender, the broccoli was perfectly crisp, and the sauce tied everything together in the most delicious way.
It only took one pan and a handful of simple ingredients to recreate this classic. I served it with fluffy jasmine rice, and it disappeared from the table almost instantly. Trust me, once you try making it yourself, you’ll be hooked just like I was!
Ingredients You’ll Need
These staple ingredients come together to create a flavorful, fuss-free dish.
- 2 boneless, skinless chicken breasts (or thighs), thinly sliced: Tender and juicy pieces that absorb the sauce beautifully.
- 1 medium head of broccoli, cut into florets: Fresh ensures a crunch that’s unbeatable.
- 1 teaspoon ginger, minced: Adds a warm, spicy backbone to the dish.
- 2 garlic cloves, minced: Elevates the aromatic undertones of the sauce.
- 1 tablespoon Shaoxing wine: Tenderizes the chicken while boosting flavor (can be replaced for an alcohol-free version).
- 2 tablespoons oyster sauce: The star ingredient for that rich, umami-packed sauce.
- 1 tablespoon dark soy sauce: Adds depth and a hint of sweetness to the sauce.
- 1/4 cup chicken stock: Helps create the silky sauce consistency.
- 1/2 teaspoon sugar: Balances the savory flavors.
- 1 teaspoon cornstarch (plus a splash of water): Thickens the sauce without overpowering it.
- A pinch of salt, to taste: Brings out the flavors in every component.
- 2 tablespoons vegetable oil: Perfect for stir-frying everything evenly.
Note: Serves 4; adjust ingredient quantities if needed for more servings.
Spice It Up with Variations
This recipe is incredibly versatile. Here are some fun tweaks you can explore.
- For gluten-free lovers: Use tamari in place of soy sauce and a gluten-free oyster sauce.
- Veggie alternative: Swap chicken for tofu or throw in mushrooms for added texture.
- No wine, no problem: Replace Shaoxing wine with chicken broth plus a splash of apple cider vinegar.
- Looking for more veggies? Add snap peas, bell peppers, or even julienned carrots for color and crunch. For instance, if you’re in the mood for something hearty, try these Sticky Mongolian Meatballs and Broccoli for a flavorful twist.
Cooking Time
You’ll be amazed at how quickly this meal comes together.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
Equipment You’ll Need
Here’s everything you’ll need to make this dish seamless.
- Nonstick skillet: The key to even cooking and easy cleanup.
- Sharp knife: Perfect for slicing the chicken and vegetables evenly.
- Cutting board: Keeps your prep work neat and efficient.
- Small mixing bowls: For marinating the chicken and mixing the sauce.
How to Make Chinese Chicken and Broccoli?
This recipe brings bold flavors to your plate in just a few easy steps.
Step 1: Prepare Your Chicken and Marinade
Start by slicing the chicken into thin, bite-sized pieces. Toss them in Shaoxing wine, salt, and cornstarch, making sure each piece is well-coated. This process helps make the chicken extra tender and gives it a velvety texture when cooked. Set it aside for about 10 minutes to marinate.
Step 2: Steam Your Broccoli
Cut the broccoli into even-sized florets. Heat a splash of water in your skillet and toss the broccoli in. Cover it to quickly steam for about 50 seconds until it’s tender yet still crisp. Remove the broccoli from the skillet and set it aside to maintain its vibrant green color and crunch.
Step 3: Sear the Chicken Perfection
Add vegetable oil to the same skillet over medium-high heat. Spread the marinated chicken evenly in the pan. Allow it to cook undisturbed for about 30 seconds to form a golden crust. Flip the pieces and cook for another minute, until lightly golden and almost cooked through.
Step 4: Stir-Fry with Aromatics
Lower the heat slightly, then toss in the garlic and ginger. Stir-fry them briefly until fragrant, making sure not to burn them. The aromatics will infuse their flavors into the chicken, elevating the entire dish.
Step 5: Combine and Sauce It Up
Whisk together the oyster sauce, dark soy sauce, chicken stock, sugar, and cornstarch mixture in a small bowl. Pour this liquid gold into the skillet, stirring to coat the chicken evenly. Add the steamed broccoli back into the pan, mix well, and simmer until the sauce thickens to a glossy consistency. Serve hot and enjoy every bite!
My Tips for a Foolproof Dish
A little preparation and technique can make this recipe even better!
- Prep ahead: Have all your ingredients prepped before you start cooking. Stir-frying happens fast, so it’s important to be ready.
- Don’t overcook broccoli: Tender-crisp is key; overcooked broccoli loses its vibrant green color and crunch.
- Fresh aromatics are a must: Use fresh ginger and garlic for the richest flavors. They’re worth the extra effort.
- Sauce control: If the sauce turns out too thick, thin it with a splash of chicken stock. Too thin? Simmer a little longer for the perfect texture.
How to Serve Chinese Chicken and Broccoli?
Serve this dish like a pro with these ideas.
- Over Steamed Rice: The savory sauce drizzles perfectly over fluffy jasmine or basmati rice.
- Paired with Noodles: Use it as a topping for lo mein or chow mein noodles for a hearty option.
- Complete the Feast: Add a side of dumplings or spring rolls for a full-on Chinese-style spread.
For a finishing touch, sprinkle toasted sesame seeds or chopped scallions over the dish before serving. It’s all about creating a visually appealing, flavorful experience! If you’re looking for a comforting baked dish, you might also enjoy this Cheesy Broccoli Chicken Pasta Bake for a crowd-pleasing option.
Nutritional Information
Here’s a quick snapshot per serving to keep you informed.
- Calories: 246
- Protein: 25 g
- Carbohydrates: 10 g
- Fat: 9.8 g
Make Ahead and Storage
This dish is perfect for meal prep or as leftovers for the next day.
Refrigeration
Place any leftovers in an airtight container and store them in the fridge for up to 4 days. To reheat, use the stovetop or microwave for the best texture and flavor.
Freezing
Good news! This dish freezes well for up to 3 months. Once cooled, transfer it to a freezer-safe container. Thaw the dish overnight in the fridge, then reheat on a skillet for freshness.
Why This Recipe Will Win You Over?
There are so many reasons to fall in love with this quick and delicious dish!
- Quick and simple restaurant-quality meal made in under 30 minutes.
- Health-conscious and wholesome, packed with lean protein and fresh vegetables.
- Versatile and customizable to suit your dietary needs and flavor preferences.
- Minimal cleanup thanks to the one-pan cooking method.
- Authentic flavors that bring the taste of your favorite takeout right into your kitchen.
Turn this simple recipe into your new favorite weeknight dinner. It’s a winner every time! You can also enjoy similar dinner recipes for more inspiration to elevate your meals.
Chinese Chicken and Broccoli Recipe
Ingredients
For the Chicken and Marinade:
- 2 boneless skinless chicken breasts (or thighs), thinly sliced
- 1 teaspoon Shaoxing wine or substitute with chicken broth and apple cider vinegar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
For the Broccoli:
- 1 medium head of broccoli cut into florets
- For the Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1/4 cup chicken stock
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch plus a splash of water
Aromatics and Cooking:
- 1 teaspoon ginger minced
- 2 garlic cloves minced
- 2 tablespoons vegetable oil
Instructions
- Start by slicing the chicken into thin, bite-sized pieces. Toss them in Shaoxing wine, salt, and cornstarch, making sure each piece is well-coated. This process helps make the chicken extra tender and gives it a velvety texture when cooked. Set it aside for about 10 minutes to marinate.
- Cut the broccoli into even-sized florets. Heat a splash of water in your skillet and toss the broccoli in. Cover it to quickly steam for about 50 seconds until it’s tender yet still crisp. Remove the broccoli from the skillet and set it aside to maintain its vibrant green color and crunch.
- Add vegetable oil to the same skillet over medium-high heat. Spread the marinated chicken evenly in the pan. Allow it to cook undisturbed for about 30 seconds to form a golden crust. Flip the pieces and cook for another minute, until lightly golden and almost cooked through.
- Lower the heat slightly, then toss in the garlic and ginger. Stir-fry them briefly until fragrant, making sure not to burn them. The aromatics will infuse their flavors into the chicken, elevating the entire dish.
- Whisk together the oyster sauce, dark soy sauce, chicken stock, sugar, and cornstarch mixture in a small bowl. Pour this liquid gold into the skillet, stirring to coat the chicken evenly. Add the steamed broccoli back into the pan, mix well, and simmer until the sauce thickens to a glossy consistency. Serve hot and enjoy every bite!
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.
- For a veggie alternative, swap chicken for tofu or mushrooms.
