Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. It's the ultimate easy dinner recipe for busy weeknights.
The Takeout Fakeout That Will Change Your Weeknights
There is something almost magical about a really good Chinese Chicken and Broccoli. The chicken is tender and silky. The broccoli stays bright green and just barely crisp. The sauce is glossy, savory, and just a little bit sweet with a deep umami backbone that makes you go back for another spoonful. The kind of dish that makes you wonder why you ever ordered takeout in the first place.
This recipe delivers exactly that experience, and it comes together in under 30 minutes. Whether you are hunting for easy dinner recipes Chinese style, need a fast Chicken And Broccoli Dinner after a long day, or just want to know what to do with that head of broccoli sitting in your fridge, this is the answer.
The Secret Is in the Technique
The single biggest difference between a great Chinese Chicken And Broccoli Stir Fry and a mediocre one is velveting. This is the classic Chinese restaurant technique of marinating thinly sliced chicken in a mixture of soy sauce, cornstarch, and a little water before it ever hits the pan. The starch forms a protective coating that keeps moisture locked inside the meat, giving you that signature silky, tender texture you get at your favorite Chinese restaurant.
The second secret is high heat. A scorching hot wok or skillet creates a light sear on the chicken and a subtle smokiness that you simply cannot achieve over low or medium heat. Get that pan ripping hot before anything goes in.
Chef's Tip: Cut your chicken against the grain and as thin as you can manage. If the chicken is partially frozen for about 20 minutes first, it's much easier to slice thinly and evenly.
What Goes Into the Sauce
The stir-fry sauce is the heart of this dish. It's built from pantry staples that each bring something important to the table:
- Soy sauce provides the salty, savory base
- Oyster sauce adds deep, slightly briny umami richness
- Sesame oil gives it that unmistakably Chinese aroma
- Chicken broth loosens the sauce and adds body
- Cornstarch thickens everything into that gorgeous glossy coating
- Fresh garlic and ginger are non-negotiable for brightness and depth
Mix the sauce before you start cooking. Stir-frying moves fast and you won't have time to measure anything once the wok is hot.
Having the right wok and a good bottle of toasted sesame oil can genuinely elevate this dish from good to restaurant-quality. These are the kitchen tools and pantry staples worth keeping on hand for easy dinner recipes with broccoli and beyond.
Things to Make With Broccoli Beyond the Basic
One of the reasons this Chicken And Broccoli Recipe has become a weeknight staple for so many home cooks is how adaptable it is. The broccoli here is cooked just until tender-crisp, keeping a slight bite that holds up beautifully against the glossy sauce. But the method works equally well if you want to throw in:
- Snap peas or bell peppers for extra color
- Baby bok choy halved lengthwise for a more traditional feel
- Sliced mushrooms for an earthy, meaty addition
It is genuinely one of the most flexible things to make with broccoli, and the sauce recipe scales up beautifully if you want to double it for a crowd.
Chef's Tip: Don't crowd the wok when cooking the chicken. If needed, cook it in two batches. Overcrowding steams the meat instead of searing it, and you'll lose that gorgeous golden color.
Ready to bring this Chinese Chicken And Broccoli to your table tonight? Here is the full step-by-step recipe:
Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. It's the ultimate easy dinner recipe for busy weeknights.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, thinly sliced against the grain
- 4 cups broccoli florets, cut into bite-sized pieces
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 3/8 cup chicken broth, low sodium
- 2 tbsp cornstarch, divided
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp brown sugar
- 2 tbsp neutral oil, such as avocado or vegetable oil, divided
- 2 tbsp water, for velveting the chicken
- 1/4 tsp white pepper
- 1 tsp sesame seeds, for garnish, optional
Instruction
Slice the chicken breasts thinly against the grain and place in a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, 2 tablespoons of water, and the white pepper. Toss well to coat and let sit for 10 minutes. This velveting step keeps the chicken incredibly tender.
While the chicken marinates, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, chicken broth, sesame oil, brown sugar, and remaining 1 tablespoon of cornstarch in a small bowl until smooth. Set the sauce aside.
Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat. Add the broccoli florets and stir-fry for 3 to 4 minutes until bright green and just tender-crisp. Remove the broccoli from the wok and set aside.
Add the remaining 1 tablespoon of oil to the same wok over high heat. Add the chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 2 to 3 minutes until cooked through and lightly golden.
Push the chicken to the sides of the wok and add the minced garlic and grated ginger to the center. Stir-fry the aromatics for 30 seconds until fragrant.
Return the broccoli to the wok. Give the prepared sauce a quick stir and pour it over everything. Toss everything together over high heat for 1 to 2 minutes until the sauce thickens and coats every piece in a glossy sheen.
Remove from heat immediately. Garnish with sesame seeds if desired and serve hot over steamed white or brown rice.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Whisk
- Tongs or wok spatula
- Grater or microplane
Notes
Serving and Storing Your Stir Fry
Serve this stir fry hot, straight from the wok, over a mound of steamed jasmine rice or brown rice. It also works beautifully over lo mein noodles if you want to change things up.
Leftovers hold up well in the refrigerator for up to 3 days. Reheat in a skillet with a splash of chicken broth to bring the sauce back to life. This makes it an excellent meal prep option for the week, especially if you are building out a rotation of easy dinner recipes with broccoli that are fast, nutritious, and genuinely delicious.
Dinner ideas featuring broccoli don't get much better than this.
