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Chinese Chicken and Broccoli Recipe
Ash Tyrrell

Chinese Chicken and Broccoli Recipe

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.