Homemade Chicken and Broccoli Chinese Takeout

Imagine tender, juicy strips of chicken coated in a savory, glossy sauce, paired with vibrant green broccoli florets that still have the perfect crunch. This Homemade Chicken and Broccoli Chinese Takeout brings restaurant-quality flavor right to your kitchen without the delivery fees or mystery ingredients. Unlike store-bought versions, this homemade favorite lets you control the saltiness, sweetness, and heat level while using fresh ingredients you can feel good about. You’ll learn how to create that authentic Chinese restaurant taste with simple techniques and easy-to-find ingredients that transform ordinary chicken and broccoli into something extraordinary.

Why You’ll Love This Recipe

This Homemade Chicken and Broccoli Chinese Takeout stands out from regular stir-fry recipes for several compelling reasons. First, the velvety texture of the chicken comes from a simple marinade technique called “velveting” that restaurants use but most home cooks don’t know about. The sauce achieves that perfect balance of savory umami from soy sauce, subtle sweetness from a touch of honey, and depth from garlic and ginger that coats every piece perfectly.

The contrast between the tender chicken and the crisp-tender broccoli creates a satisfying textural experience with each bite. Even better, this entire dish comes together in under 30 minutes—faster than delivery would arrive! It’s incredibly customizable to your heat preference and makes excellent leftovers that actually taste better the next day as the flavors deepen. For busy weeknights when you crave takeout but want something healthier, this recipe becomes your secret weapon.

Ingredients

For the Chicken Marinade:

• 1½ pounds (680g) boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice wine or dry sherry
• 1 tablespoon (15ml) cornstarch
• 1 teaspoon (5ml) sesame oil

For the Sauce:

• ¼ cup (60ml) chicken broth
• 3 tablespoons (45ml) oyster sauce
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) cornstarch
• 1 tablespoon (15g) honey or brown sugar
• 1 teaspoon (5ml) rice vinegar

For the Stir-Fry:

• 4 cups (340g) broccoli florets
• 3 tablespoons (45ml) vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2 green onions, sliced for garnish
• Steamed rice, for serving

The fresh ginger is crucial for authentic flavor, while oyster sauce provides that distinctive Chinese restaurant umami depth that’s hard to replicate with substitutes. Using cornstarch in both the marinade and sauce creates that signature silky texture in your chicken broccoli stir fry.

Pro Tips

Velveting the Chicken
The secret to ultra-tender restaurant-quality chicken lies in the velveting technique. After marinating the chicken with cornstarch and soy sauce, let it sit for at least 15 minutes before cooking. This creates a protective coating that prevents the meat from drying out when stir-fried at high heat. For even better results, let the chicken marinate for up to 30 minutes while you prep other ingredients.

The Hot-Cold Broccoli Method
For perfectly crisp-tender broccoli with vibrant green color, blanch it in boiling water for just 30 seconds, then immediately transfer to an ice bath. This stops the cooking process and sets the bright color. Pat dry before adding to your stir-fry. This technique ensures your broccoli won’t turn mushy or dull green in the final dish.

Sauce Consistency Mastery
Mix your sauce ingredients together before adding to the pan, ensuring the cornstarch is fully dissolved. When you add it to the hot pan, let it bubble for exactly 30-45 seconds without stirring. Then stir continuously until it reaches the perfect glossy consistency. If it gets too thick, add chicken broth one tablespoon at a time; if too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir in gradually.

Instructions

Step 1: Marinate the Chicken
In a medium bowl, combine the sliced chicken with soy sauce, rice wine, cornstarch, and sesame oil. Mix well to ensure each piece is coated. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients. This step is crucial for developing that tender texture in your Homemade Chicken and Broccoli Chinese Takeout.

Step 2: Prepare the Sauce
Whisk together chicken broth, oyster sauce, soy sauce, cornstarch, honey, and rice vinegar in a small bowl until completely smooth. Set aside within arm’s reach of your cooking area. Having the sauce ready to go prevents overcooking the other ingredients while you’re measuring.

Step 3: Blanch the Broccoli
Bring a pot of water to a boil. Add broccoli florets and cook for just 30 seconds. Quickly drain and rinse under cold water to stop the cooking process. Pat dry with paper towels. This quick blanching technique ensures your broccoli maintains its crunch and vibrant color.

Step 4: Stir-Fry the Chicken
Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Let it sear undisturbed for 1 minute, then stir-fry for another 2-3 minutes until just cooked through. Transfer to a clean plate.

Step 5: Cook Aromatics and Combine
Add the remaining tablespoon of oil to the same pan. Add minced garlic and grated ginger, stir-frying for just 30 seconds until fragrant. Return the chicken to the pan along with the blanched broccoli, tossing to combine.

Step 6: Add Sauce and Finish
Give your prepared sauce a quick stir (the cornstarch may have settled), then pour it into the pan. Stir constantly as the sauce bubbles and thickens, about 1-2 minutes. Once everything is coated in the glossy sauce, remove from heat. Sprinkle with sliced green onions and serve immediately over steamed rice.

Variations

Spicy Chicken and Broccoli
Transform your Chinese chicken and broccoli into a heat-lover’s dream by adding 1-2 teaspoons of chili garlic sauce or sambal oelek to the sauce mixture. For additional dimension, include thinly sliced fresh red chili peppers when stir-frying the garlic and ginger. This variation maintains all the comfort of the original while adding a warming kick that pairs beautifully with the savory sauce.

Vegetable-Packed Version
For a more nutrient-dense meal, add 1 sliced red bell pepper, 1 cup sliced carrots, and 8 halved water chestnuts along with the broccoli. The additional vegetables not only boost the nutritional profile but also create a more colorful presentation and interesting texture contrasts. This makes for a complete one-dish meal that still maintains the authentic flavors of Homemade Chicken and Broccoli Chinese Takeout.

Keto-Friendly Adaptation
Replace the cornstarch with 1 tablespoon of xanthan gum and swap the honey for 2 teaspoons of monk fruit sweetener. These substitutions maintain the thick, glossy sauce while significantly reducing the carbohydrate content. Serve over cauliflower rice instead of traditional rice for a complete low-carb meal that still satisfies those Chinese takeout cravings.

Storage and Serving

This Homemade Chicken and Broccoli Chinese Takeout stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together, making this an excellent meal prep option. For best results when reheating, add a splash of water or chicken broth to prevent the sauce from becoming too thick, and warm gently over medium-low heat until just heated through.

For an authentic Chinese restaurant experience, serve your chicken and broccoli over steamed jasmine rice in deep bowls. Alternatively, spoon it over noodles like lo mein or rice noodles for a different textural experience. For a lower-carb option, serve atop spiralized zucchini “noodles” or cauliflower rice.

To complete your homemade takeout feast, pair this dish with simple sides like steamed dumplings, a light cucumber salad dressed with rice vinegar, or crispy spring rolls. A sprinkle of toasted sesame seeds and extra sliced green onions adds a professional finishing touch to your presentation.

FAQs

Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Skip the blanching step and add the frozen broccoli directly to the stir-fry, cooking for an extra 1-2 minutes to ensure it’s heated through. Pat excess moisture off the broccoli before adding to prevent diluting the sauce.

What can I substitute for oyster sauce?
If you don’t have oyster sauce, combine 2 tablespoons of hoisin sauce with 1 tablespoon of soy sauce as a substitute. For a vegetarian version, look for vegetarian oyster sauce (made from mushrooms) or use additional soy sauce mixed with a small amount of brown sugar.

Can I prepare any components ahead of time?
Absolutely! Marinate the chicken, mix the sauce, and blanch the broccoli up to 24 hours in advance. Store each component separately in the refrigerator, then proceed with the stir-fry steps when ready to eat for a super-quick dinner.

Why is my sauce not thickening properly?
Make sure your cornstarch is fully dissolved in the liquid before adding to the hot pan. If the sauce still isn’t thickening, mix an additional teaspoon of cornstarch with a tablespoon of cold water and slowly add to the bubbling sauce while stirring constantly.

Can I make this recipe with beef instead?
Yes, thinly sliced flank steak or sirloin works wonderfully in this recipe. Follow the same marinating technique, but reduce the stir-fry cooking time to about 2 minutes total for medium doneness, as beef cooks more quickly than chicken.

Conclusion

This Homemade Chicken and Broccoli Chinese Takeout is comfort food at its finest — a perfect balance of tender protein, crisp vegetables, and a savory sauce that rivals any restaurant version. It’s the kind of dish that satisfies those takeout cravings while giving you the satisfaction of creating something wholesome and delicious from scratch. Whether you’re cooking for a quick weeknight dinner or impressing friends with your homemade Chinese food skills, this recipe delivers restaurant-quality results with simple techniques anyone can master. The next time that Chinese food craving hits, skip the delivery app and reach for this recipe instead!

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