Chinese chicken and broccoli is one of those go-to dishes that always hits the mark. The first time I made it at home, I was amazed at how much better it tasted than the takeout version—fresher, less greasy, and packed with bold, savory flavors. It’s a meal that comes together in under 30 minutes and satisfies that craving for Chinese food without needing to leave the house. Once you learn the basic stir-fry technique and how to balance the sauce, this recipe becomes an easy weeknight favorite.
Ingredients You Will Need
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4
Equipment You Need
How to Make Chinese Chicken and Broccoli (Steps to Follow)
1. Marinate the Chicken
In a bowl, toss the sliced chicken with 1 tablespoon of soy sauce and 1/2 tablespoon of cornstarch. Let it sit while you prep the vegetables and sauce—about 10 minutes is enough to tenderize it.
2. Make the Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, water, and the rest of the cornstarch. Stir until smooth.
3. Cook the Broccoli
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add broccoli and a splash of water (about 2 tablespoons). Cover and steam for 2–3 minutes until just tender-crisp. Remove and set aside.
4. Stir-Fry the Chicken
Add the remaining tablespoon of oil to the skillet. Add the chicken in a single layer. Sear for 2–3 minutes per side until golden and cooked through. Work in batches if needed to avoid overcrowding.
5. Add Sauce and Broccoli
Return the broccoli to the pan with the chicken. Pour the sauce over everything, tossing quickly to coat. Cook for another 2–3 minutes, stirring constantly until the sauce thickens and glazes the chicken and broccoli.
6. Finish and Serve
Drizzle with sesame oil (if using) and serve hot over steamed rice or noodles.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 30g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 70mg
Any Toppings and Tips for Chinese Chicken and Broccoli
Slice the chicken thinly and evenly
This ensures it cooks quickly and stays tender throughout.
Don’t overcook the broccoli
Keep it slightly crisp so it doesn’t get mushy and holds its color and nutrients.
Double the sauce if serving over rice
It’s so good you’ll want extra to soak into your rice or noodles.
How to Store Leftover Chinese Chicken and Broccoli
In the Refrigerator
Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce.
In the Freezer
Cool the stir-fry completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.
What I Wish I Knew Before Making This Dish
When I first made this, I didn’t realize how crucial it was to prep everything before turning on the heat. Stir-frying moves fast, and having the sauce and vegetables ready to go makes all the difference. I also used to skip the cornstarch marinade, but it’s key to making the chicken silky and tender. Lastly, cooking the broccoli just enough—still green and a little crisp—transforms the whole dish.
My Final Remarks
Chinese chicken and broccoli is a perfect example of how simple ingredients can become something extraordinary with the right technique. Once you get the hang of stir-frying, it opens the door to so many flavorful, fast, and healthy meals. This version beats takeout every time—not just in taste, but in freshness and control over ingredients.
If you’re looking to build a collection of reliable, restaurant-style recipes at home, this is a must-try. Whether you’re cooking for the family or meal-prepping for the week, Chinese chicken and broccoli delivers big flavor with little fuss.
Chinese Chicken and Broccoli
Ingredients
Method
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, brown sugar, chicken broth, sesame oil, and rice vinegar until smooth. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and stir-fry for 5–6 minutes until fully cooked and lightly browned. Remove and set aside.
- In the same pan, add a splash more oil if needed.
- Add broccoli and 2–3 tablespoons of water. Cover and steam for 2–3 minutes until tender-crisp.
- Add garlic (and ginger, if using) and sauté for 1 minute.
- Return chicken to the pan with broccoli.
- Pour in the sauce and toss to coat everything evenly.
- Stir continuously for 2–3 minutes, or until sauce thickens and coats the chicken and broccoli.
- Garnish with sesame seeds or sliced green onions, if desired.
- Serve hot over steamed rice or noodles.
Notes
- Meal Prep Friendly: Store in airtight containers for up to 3 days.
- Add Spice: A dash of chili oil or sriracha adds heat.
- More Veggies? Add carrots, snap peas, or bell peppers.
- Soy-Free? Use coconut aminos instead of soy sauce.
