Chinese Chicken and Broccoli Recipe: Savory, Saucy & Flavorful Dish

When I first made this Chinese chicken and broccoli recipe, I was amazed at how much it tasted like my favorite takeout order.

The chicken came out tender, the broccoli had that perfect crunch, and the sauce brought everything together with rich flavor. I didn’t need anything fancy—just a single pan and a few pantry staples.

I served mine with a big bowl of jasmine rice, and my family polished it off in no time. Honestly, once you try this at home, you’ll wonder why you ever ordered it out!

Ingredients You’ll Need

These simple ingredients create a bold and flavorful dish. I’ve added a few tips from my own kitchen.

2 boneless, skinless chicken breasts (or thighs), thinly sliced – I like thighs because they stay juicier, but breasts work great too.
1 medium head of broccoli, cut into florets – Fresh is best; avoid frozen because it gets soggy.
1 teaspoon ginger, minced – Fresh ginger adds a warm, slightly spicy kick.
2 garlic cloves, minced – Brings out that classic stir-fry aroma.
1 tablespoon Shaoxing wine – Helps tenderize the chicken; if you don’t want alcohol, swap it with broth plus a splash of apple cider vinegar.
2 tablespoons oyster sauce – Adds that signature savory umami flavor.
1 tablespoon dark soy sauce – Gives the sauce its depth and glossy color.
1/4 cup chicken stock – Keeps the sauce silky and smooth.
1/2 teaspoon sugar – Balances the saltiness with just a touch of sweetness.
1 teaspoon cornstarch (mixed with a splash of water) – Thickens the sauce without clumping.
A pinch of salt, to taste – Enhances every bite.
2 tablespoons vegetable oil – Neutral oil works best for stir-frying.

Note: Serves 4 people. Adjust ingredient quantities if cooking for more.

Variations

This recipe is flexible, so you can make it your own.

For gluten-free: Use tamari instead of soy sauce and gluten-free oyster sauce.
For vegetarians: Swap the chicken for tofu or add mushrooms for meaty texture.
Without wine: Replace Shaoxing wine with chicken stock and a splash of apple cider vinegar.
Extra veggies: Snap peas, carrots, or bell peppers add color and crunch.

Cooking Time

Here’s how quickly this dish comes together.

Prep Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes

Equipment You’ll Need

These tools will make cooking smoother.

Nonstick skillet – Ensures even cooking and easy cleanup.
Sharp knife – For slicing chicken and broccoli evenly.
Cutting board – Keeps prep organized.
Small mixing bowls – Ideal for marinating chicken and mixing the sauce.

How to Make Chinese Chicken and Broccoli?

This recipe is quick, simple, and full of flavor. Here’s how I like to make it step by step.

Prepare the Chicken and Marinade

Slice the chicken into thin strips. Mix it with Shaoxing wine, a pinch of salt, and cornstarch. Let it sit for about 10 minutes. This little trick keeps the chicken extra tender and gives it a smooth texture once cooked.

Steam the Broccoli

Chop the broccoli into bite-sized florets. Add a splash of water to your skillet, toss in the broccoli, and cover for under a minute. This quick steam locks in the bright green color and crunch. Remove and set aside.

Sear the Chicken

Heat oil in the skillet and spread the marinated chicken evenly. Don’t stir right away—let it cook for about 30 seconds so it forms a nice crust. Flip and cook the other side until almost done.

Add Aromatics

Lower the heat slightly, then toss in the garlic and ginger. Stir for a few seconds until they release their fragrance. Be careful not to burn them, as they cook very fast.

Combine Everything

In a small bowl, whisk together oyster sauce, dark soy sauce, chicken stock, sugar, and the cornstarch mixture. Pour it into the skillet, stir well, and let the sauce thicken. Add the broccoli back, coat everything evenly, and simmer for a minute before serving.

Additional Tips for Making this Recipe Better

From my own kitchen trials, here are some tricks that always help.

I always prep everything before heating the pan—stir-fry moves fast!
I never overcook the broccoli; tender-crisp keeps it delicious and bright.
I’ve found fresh garlic and ginger make a world of difference over powdered versions.
If the sauce is too thick, I add a splash of broth; if too thin, I let it simmer down.

How to Serve Chinese Chicken and Broccoli?

This dish pairs beautifully with simple sides.

You can serve it over a bed of fluffy jasmine or basmati rice so the sauce soaks in. Sometimes I top it over lo mein noodles for a hearty twist. If I’m making a full meal, I add some dumplings or spring rolls on the side. A sprinkle of sesame seeds or sliced scallions makes it look restaurant-worthy.

Nutritional Information

Here’s a quick overview per serving.

Calories: 246
Protein: 25 g
Carbohydrates: 10 g
Fat: 9.8 g

Make Ahead and Storage

Refrigeration

Leftovers keep well for up to 4 days in an airtight container. I reheat on the stovetop with a splash of broth so the sauce doesn’t dry out.

Freezing

This recipe freezes well for up to 3 months. I cool it completely before transferring to freezer-safe containers. When ready to eat, I thaw it overnight in the fridge and reheat on a skillet.

Why You’ll Love This Recipe?

There are so many reasons this dish wins me over every time.

It’s quick and easy—done in under 30 minutes with one pan.
It’s wholesome, with lean protein and fresh veggies.
You can customize it for gluten-free, dairy-free, or vegetarian diets.
Cleanup is simple since everything happens in one skillet.
The flavors are rich, authentic, and taste just like takeout at home.

This has become one of my go-to weeknight meals because it’s fast, fresh, and full of flavor.

Ash Tyrrell