Name: The Best Chinese Chicken and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1/4 cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sesame oil; 1 teaspoon white pepper; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 4 cups broccoli florets; 4 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 cup chicken broth; 2 teaspoons sugar; 1/4 cup water; 1 tablespoon cornstarch for slurry

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Why You’ll Love This Recipe

I absolutely love this Chinese Chicken and Broccoli recipe because it captures the authentic taste of your favorite takeout without the wait. The chicken stays incredibly tender, the broccoli is perfectly crisp, and the savory sauce coats everything beautifully. It is a quick, 30-minute meal that feels like a special treat any night of the week. Plus, the whole family asks for seconds every time I make this Chinese Chicken and Broccoli.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sesame oil
1 teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 cups broccoli florets
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup chicken broth
2 teaspoons sugar
1/4 cup water
1 tablespoon cornstarch for slurry

Directions

Start by marinating the chicken. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, the oyster sauce, Shaoxing wine, sesame oil, white pepper, and 1 tablespoon of cornstarch. Toss well to coat and let it sit for 10 minutes while you prepare the other ingredients. This step is key for the tender texture of the Chinese Chicken and Broccoli.

Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the broccoli florets and stir-fry for 2 minutes until they are bright green and slightly charred. Remove the broccoli from the wok and set it aside.

Add the remaining 1 tablespoon of oil to the wok. Carefully add the marinated chicken pieces in a single layer. Let them sear undisturbed for 1 minute, then stir-fry for another 3 to 4 minutes until the chicken is golden and cooked through. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.

Return the broccoli to the wok. In a small bowl, whisk together the chicken broth, remaining soy sauce, sugar, and the cornstarch slurry. Pour the sauce over the chicken and broccoli. Stir-fry everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients evenly. Serve immediately over steamed rice.

Servings and Timing

This Chinese Chicken and Broccoli recipe serves 4 people. The prep time is about 15 minutes, and the cook time is about 15 minutes, for a total time of 30 minutes. It is a fast and satisfying meal.

Variations

For a spicier version, add 1 to 2 teaspoons of chili garlic sauce or red pepper flakes along with the garlic. If you prefer a sweeter sauce, increase the sugar to 1 tablespoon. You can also swap the chicken for beef or shrimp for a different take on this classic stir-fry. For a low-carb option, serve the Chinese Chicken and Broccoli over cauliflower rice or zucchini noodles.

Storage and Reheating

Store any leftover Chinese Chicken and Broccoli in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or chicken broth to revive the sauce. You can also microwave it in 30-second bursts, stirring in between. The broccoli will soften a bit but will still be delicious.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast. Just be careful not to overcook it, as breast meat can dry out quickly. The cooking time will be similar for this Chinese Chicken and Broccoli.

What is the best type of broccoli for this recipe?

Fresh broccoli florets work best for a crisp texture. You can use frozen broccoli, but be sure to thaw and pat it dry before stir-frying to avoid excess water in the sauce.

Can I make this recipe gluten-free?

Absolutely. Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free. The cornstarch is naturally gluten-free, so your Chinese Chicken and Broccoli will be safe for a gluten-free diet.

How do I get the sauce to be thicker?

The cornstarch slurry is essential for a thick, glossy sauce. If you want it even thicker, add an extra teaspoon of cornstarch to the slurry. The sauce should coat the back of a spoon.

Can I add other vegetables?

Yes, this recipe is very adaptable. Try adding sliced carrots, bell peppers, snap peas, or mushrooms along with the broccoli. Just adjust the stir-fry time so all vegetables are cooked to your liking.

Conclusion

I hope you enjoy making this Chinese Chicken and Broccoli as much as I do. It is a staple in my weeknight dinner rotation because it is so fast, flavorful, and satisfying. For another quick and delicious stir-fry, try my Beef and Broccoli recipe, or if you are in the mood for something with a bit more heat, check out this Kung Pao Chicken. The key to this dish is high heat and fresh ingredients, which you can learn more about from stir-frying techniques on Wikipedia. The rich flavor of the sauce comes from ingredients like oyster sauce, a staple in Chinese cooking. This Chinese Chicken and Broccoli is truly a crowd-pleaser.