Chinese Chicken and Broccoli
Chinese Chicken and Broccoli is a classic takeout favorite that’s easy to recreate at home with fresh, wholesome ingredients. This dish features tender slices of chicken breast or thigh, quickly stir-fried until golden and juicy, then combined with crisp-tender broccoli florets in a savory garlic and ginger sauce. The balance of flavor is what makes this meal so satisfying—salty soy sauce, a hint of sweetness, and a subtle kick of umami from oyster sauce or hoisin.
The beauty of this recipe lies in its simplicity. Everything cooks quickly over high heat, making it perfect for busy weeknights. A quick marinade in soy sauce and cornstarch gives the chicken a velvety texture and helps it brown beautifully while keeping it moist. The broccoli is cooked just long enough to stay bright green and slightly crunchy, adding a fresh contrast to the savory sauce and juicy chicken.
You can serve Chinese Chicken and Broccoli over a bed of steamed white rice, brown rice, or even noodles for a complete and satisfying meal. For a low-carb option, it pairs wonderfully with cauliflower rice or just on its own. It’s a great base recipe, and you can easily add other vegetables like carrots, bell peppers, or snow peas for extra color and variety.
Whether you’re craving your favorite takeout or looking to add more quick stir-fries to your rotation, this dish delivers bold flavor, satisfying texture, and a comforting, homemade touch. Best of all, it comes together in under 30 minutes with minimal prep—perfect for families, couples, or solo dinners. Once you try it, this easy and flavorful Chinese Chicken and Broccoli is sure to become a go-to staple in your kitchen.
Chinese Chicken and Broccoli
Ingredients
- 1 lb chicken breast-boneless and skinless
- 4 cloves garlic
- 2 tsp ginger-grated
- 1/2 onion
- 2 carrots
- 1 head broccoli
- 1 red bell pepper
- salt to taste
- 3 tbsp vegetable oil
- 1 tsp sesame oil
Chicken Marinade
- 1 tbsp soy sauce
- 1 tbsp shoaxing wine or mirin
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tbsp vegetable oil
Chicken and Broccoli Sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp shaoxing wine or mirin
- 1 tsp chicken bouillon powder
- 5 tbsp water
- 1 tbsp cornstarch
Instructions
Marinate Chicken
- Cut chicken into bite size pieces. Add to a mixing bowl along with marinade. Give it a good massage to make sure chicken is complete coated. Cover with plastic wrap or a lid and put in the fridge while you are prepping vegetables.
Prep Vegetables
- Mince or grate garlic. Grate ginger (2 teaspoons). Chop onion, Thinly slice carrots and bell pepper. Cut broccoli into bite size pieces.
Make Sauce
- In a small bowl mix soy sauce, oyster sauce, sugar, Shaoxing wine or mirin, chicken bouillon, water and cornstarch. Set aside.
Chicken and Broccoli
- Steam broccoli in the microwave for a couple of minutes. Drain and set aside.
- In a wok add 1 tablespoon oil over high heat. Add chicken in a single layer and sear for 1 minute flip and do the same to the other side. Check for doneness if your pieces are larger you might need to cook for 2-3 minutes. Remove and set aside.
- Add 2 tablespoons to wok and reduce heat to medium. Cook onions until translucent add in bell pepper and cook for 5 minutes. .
- Add in broccoli and carrots, stirfry for 3 minutes. Add in garlic and ginger and cook for 30 seconds.
- Increase heat to high and add back in chicken. Toss for 1 minute. Add in the sauce and cook for 2 minutes stirring to combine. Sauce should get nice and thick.
- Serve with rice. Garnish with sesame seeds, cilantro and Sriracha.