Best Chinese Chicken and Broccoli Recipe

There’s something about the sizzle of garlic hitting a hot wok that feels like a warm hug—especially on those nights when takeout menus are calling your name, but you’re craving something just a little more wholesome. That’s how this Chinese Chicken and Broccoli recipe came to be a staple in my kitchen. It’s quick, packed with flavor, and brings all the comfort of your favorite takeout dish without the mystery ingredients. Plus, it’s a sneaky way to get my kids to devour their greens without a single complaint!

Ingredients You’ll Need

Gathering the right ingredients is half the magic here. Here’s what you’ll need to make this dish sing:

• Chicken breast or thighs (1 lb): Thighs add extra juiciness, but breasts work beautifully if you prefer leaner meat.
• Broccoli (2 cups, chopped): Fresh is best, but frozen works in a pinch—just thaw and pat dry.
• Garlic (3 cloves, minced): Because what’s stir-fry without that fragrant punch?
• Soy sauce (3 tbsp): Opt for low-sodium if you’re watching salt, but the depth of flavor is worth it.
• Oyster sauce (1 tbsp): The secret umami booster—don’t skip it!
• Honey or brown sugar (1 tbsp): A touch of sweetness to balance the savory.
• Sesame oil (1 tsp): That nutty finish makes all the difference.
• Cornstarch (1 tbsp): For that glossy, restaurant-style sauce.
• Chicken broth (½ cup): Or water in a pinch, but broth adds richness.

Step-by-Step Instructions

Ready to whip up a weeknight hero? Let’s get cooking:

1. Marinate the chicken: Toss bite-sized pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Let it sit for 10 minutes (or up to 30 for extra tenderness).
2. Blanch the broccoli: Drop florets into boiling water for 1 minute, then plunge into ice water. This keeps them crisp-tender and vibrant green.
3. Stir-fry magic: Heat a wok or large skillet over high heat. Add a drizzle of oil, then garlic—just until fragrant (about 10 seconds). Add chicken in a single layer and let it sear undisturbed for 1 minute before stirring.
4. Sauce it up: Push chicken to one side, pour in the remaining soy sauce, oyster sauce, honey, and broth. Stir cornstarch with a splash of water, then add to thicken the sauce.
5. Bring it together: Toss in the broccoli and stir-fry for another minute until everything is coated in that glossy sauce. Finish with a drizzle of sesame oil.

Tip: If your skillet isn’t screaming hot, the chicken will steam instead of sear. Patience is key—wait until that oil shimmers before adding ingredients!

Pro Tips, Variations, and Substitutions

Want to make this Chinese Chicken and Broccoli recipe even more delicious? Here are some pro tips and fun twists to try:

• Velvet the chicken: For extra tender chicken, marinate it with 1 tsp baking soda and 1 tbsp water for 15 minutes before cooking, then rinse thoroughly.
• Spice it up: Add a teaspoon of chili garlic sauce or red pepper flakes for a kick of heat.
• Vegetable swaps: Try bok choy, snap peas, or mushrooms instead of broccoli for variety.
• Protein alternatives: Swap chicken for beef, shrimp, or tofu for a different protein option.
• Sauce thickness: If you prefer a thicker sauce, mix 1 tsp cornstarch with 2 tbsp cold water and stir it in at the end.

What to Serve With Chinese Chicken and Broccoli

This dish is wonderfully versatile and pairs beautifully with:

• Steamed white or brown rice (our top pick!)
• Fluffy fried rice for extra indulgence
• Lo mein or chow mein noodles
• A simple cucumber salad for freshness
• Egg drop or hot and sour soup to start the meal

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your Chinese Chicken and Broccoli tasting fresh:

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze in freezer-safe containers for up to 2 months (though the broccoli texture may change slightly).
• Reheating: Warm in a skillet over medium heat with a splash of water to revive the sauce. Microwave works too – cover and heat in 30-second intervals.
• Pro tip: If freezing, slightly undercook the broccoli so it maintains better texture when reheated.

Frequently Asked Questions

Can I use frozen broccoli?

Absolutely! Just thaw and pat dry before cooking to prevent excess water in your dish. You may want to add it a minute later than fresh broccoli.

Is there a low-sodium version?

Yes! Use low-sodium soy sauce and chicken broth, and reduce or omit the added salt. The dish will still be flavorful.

Can I make this ahead of time?

You can prep components ahead – chop veggies, make sauce, and marinate chicken separately. Combine and cook when ready to serve for best texture.

Why is my chicken tough?

Overcooking is usually the culprit. Chicken breast cooks quickly – just 3-4 minutes per side. Also try the velveting technique mentioned above.

Final Thoughts

There’s something so comforting about a steaming plate of Chinese Chicken and Broccoli – the tender bites of chicken, crisp-tender broccoli, and that savory sauce that’s just perfect for spooning over rice. Whether it’s a busy weeknight or you’re craving some homemade takeout, this recipe never fails to satisfy. The best part? It’s endlessly adaptable to your tastes and what you have on hand. I hope this becomes a regular in your dinner rotation like it is in mine. Happy cooking, and don’t forget to make extra – the leftovers are just as good!

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