Chinese Chicken and Broccoli Recipe

The aroma of garlic and ginger sizzling in a hot wok signals something extraordinary is coming – a plate of savory, glossy Chinese Chicken and Broccoli Recipe that delivers both comfort and excitement in every bite. This classic stir-fry combines tender chicken pieces with crisp broccoli florets, all enveloped in a rich, umami sauce that perfectly balances sweet and savory notes. Whether you’re craving Chinese takeout flavors or looking to master a versatile weeknight dinner, this homemade version elevates the beloved dish to new heights. You’ll learn how to achieve that perfect restaurant-quality texture and flavor right in your own kitchen.

Why You’ll Love This Recipe

This Chinese Chicken and Broccoli Recipe will quickly become a family favorite for so many reasons. First, it delivers authentic Chinese restaurant flavor without the hefty price tag or mystery ingredients. The velvety chicken pieces remain incredibly tender thanks to a simple technique called “velveting,” while the broccoli maintains that perfect crisp-tender texture that provides a satisfying contrast in every forkful.

The sauce is the true star – rich, glossy, and packed with umami from soy sauce, oyster sauce, and a touch of sesame oil. It clings beautifully to both the chicken and broccoli, ensuring flavor in every bite. Unlike takeout versions that can leave you feeling heavy, this homemade version is lighter yet still deeply satisfying.

Best of all, this entire dish comes together in under 30 minutes, making it perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. The ingredients are straightforward and easily found in most grocery stores, often already in your pantry.

Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) cornstarch
• 1/4 teaspoon white pepper
• 1 tablespoon (15ml) vegetable oil

For the Stir-Fry:

• 1 lb (450g) broccoli, cut into florets
• 3 tablespoons (45ml) vegetable oil, divided
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green onions, sliced, whites and greens separated

For the Sauce:

• 1/3 cup (80ml) chicken broth
• 2 tablespoons (30ml) oyster sauce
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5ml) sesame oil
• 1 tablespoon (15g) cornstarch
• 1 tablespoon (15ml) water
• 1 teaspoon sugar (optional)

Pro Tips

Master the Velveting Technique: The secret to restaurant-quality tender chicken lies in the velveting process. After marinating your sliced chicken with cornstarch, soy sauce, and oil, let it rest for at least 15 minutes before cooking. This creates a protective coating that seals in moisture when the chicken hits the hot wok, resulting in incredibly tender meat instead of dry, chewy pieces. For even better results, let the chicken marinate for up to 30 minutes.

Blanch the Broccoli First: For perfect crisp-tender broccoli that maintains its vibrant green color, blanch it briefly in boiling water for just 30 seconds, then immediately plunge into ice water. This technique, called “shocking,” stops the cooking process and preserves the broccoli’s texture and nutrients. Drain thoroughly before adding to your stir-fry for the best results.

Control Your Heat: The key to successful stir-frying is managing your heat properly. Start with a very hot wok or pan when adding the chicken, then reduce to medium-high when cooking the aromatics to prevent burning. This temperature control ensures your ingredients cook quickly while developing those coveted wok hei flavors that make Chinese food so delicious. If your pan isn’t hot enough, you’ll end up with soggy, steamed food instead of properly stir-fried ingredients.

Instructions

Step 1: Prepare the Chicken
In a medium bowl, combine the sliced chicken with Shaoxing wine, soy sauce, cornstarch, white pepper, and vegetable oil. Mix well, making sure each piece is coated, and let marinate for at least 15 minutes at room temperature. This velveting process ensures your chicken will be tender and juicy when cooked.

Step 2: Blanch the Broccoli
Bring a large pot of water to a boil. Add a pinch of salt, then add the broccoli florets. Blanch for just 30 seconds until the broccoli turns bright green. Immediately drain and plunge into ice water to stop the cooking process. Once cooled, drain thoroughly and set aside.

Step 3: Prepare the Sauce
In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, and sesame oil. In a separate small bowl, mix cornstarch and water to create a slurry. Set both mixtures aside.

Step 4: Cook the Chicken
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the marinated chicken pieces in a single layer and let them sear for 30 seconds without stirring. Then stir-fry for 2-3 minutes until the chicken is nearly cooked through but still slightly pink in the center. Remove the chicken from the wok and set aside.

Step 5: Stir-Fry the Aromatics
Return the wok to medium-high heat and add the remaining tablespoon of oil. Add the minced garlic, grated ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Step 6: Combine and Finish
Add the blanched broccoli to the wok and stir-fry for 1 minute. Return the chicken to the wok and toss everything together. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy. Add the green parts of the green onions and toss everything together until well-coated.

Step 7: Serve
Transfer your Chinese Chicken and Broccoli to a serving plate and serve immediately while hot, alongside steamed rice for a complete meal.

Variations

Spicy Sichuan Version: Transform this classic chicken and broccoli stir-fry into a fiery treat by adding 1-2 tablespoons of doubanjiang (Sichuan bean paste) and 1-2 teaspoons of Sichuan peppercorns when stir-frying the aromatics. Add 2-3 dried red chilies for extra heat. This variation creates a numbing, spicy flavor profile that’s characteristic of Sichuan cuisine and adds wonderful depth to the dish.

Vegetarian Mushroom and Broccoli: Replace chicken with 8 ounces of mixed mushrooms (shiitake, king oyster, or button mushrooms) for a meaty texture without the meat. Use vegetable broth instead of chicken broth, and increase the amount of oyster sauce (or use vegetarian mushroom oyster sauce) to enhance the umami flavor. This creates a satisfying plant-based alternative that doesn’t sacrifice on taste or texture.

Cashew Chicken and Broccoli: Add 1/2 cup of roasted cashews during the final minute of cooking for a delightful crunch and nutty flavor that complements the savory sauce. You can also add diced red bell peppers for color and sweetness. This variation adds textural contrast and makes the dish even more substantial and satisfying.

Storage and Serving

This Chinese Chicken and Broccoli stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight, making it an excellent meal prep option. When reheating, add a splash of water or chicken broth to loosen the sauce, and gently warm over medium heat until just hot to prevent the chicken from becoming tough.

For serving, pair this dish with steamed jasmine rice to soak up the delicious sauce. For a lower-carb option, cauliflower rice works wonderfully. To create a complete Chinese feast, serve alongside vegetable spring rolls, hot and sour soup, or simple cucumber salad dressed with rice vinegar and sesame oil.

For an elegant presentation, garnish with additional sliced green onions, sesame seeds, or thin strips of red chili. Serve family-style on a large platter for a stunning centerpiece that invites everyone to dig in and enjoy this classic Chinese favorite.

FAQs

Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in a pinch. Skip the blanching step and add the frozen broccoli directly to the wok. Cook it slightly longer (about 3-4 minutes) until it’s heated through and any excess moisture has evaporated.

What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can substitute with 1 tablespoon of hoisin sauce mixed with 1 teaspoon of soy sauce. For a vegetarian version, look for mushroom oyster sauce, which provides similar umami flavor without seafood ingredients.

How do I prevent my chicken from sticking to the wok?
Make sure your wok or pan is very hot before adding oil. Once the oil is hot and shimmering, add your chicken in a single layer and let it sear for 30 seconds before stirring. Using a well-seasoned wok or a good non-stick pan also helps prevent sticking.

Can I make this dish ahead of time?
Yes! You can prepare all components separately up to a day ahead. Marinate the chicken, blanch and shock the broccoli, and mix the sauce ingredients. Store everything separately in the refrigerator, then complete the final stir-fry just before serving for the freshest results.

Is this dish gluten-free?
No, traditional soy sauce and oyster sauce contain gluten. However, you can easily make this gluten-free by substituting tamari for soy sauce and using a gluten-free oyster sauce, which are widely available in most supermarkets.

Conclusion

This Chinese Chicken and Broccoli Recipe is comfort food at its finest — a harmonious blend of tender chicken, crisp vegetables, and a velvety sauce that brings authentic Chinese flavors right to your dining table. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing family together around flavors that everyone will love. With simple ingredients and techniques that build your confidence in the kitchen, this recipe proves that homemade Chinese food can be both accessible and incredibly delicious. Give it a try tonight, and watch as it becomes a regular request in your home!

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