Chicken and Broccoli (Chinese Takeout Style) Recipe

This Chicken and Broccoli Stir-Fry is the answer to weeknight dinner fatigue! Juicy marinated chicken, snappy broccoli, and a glossy, savory sauce—just like your favorite Chinese takeout—come together in just 25 minutes. Trust me, one bite and you’ll see why this is a staple in my kitchen.

Ingredients You’ll Need

What makes this Chicken and Broccoli Stir-Fry so wonderful? It’s all about a handful of simple ingredients—each one essential! The right combo gives you juicy chicken, vibrant green broccoli, and that rich savory sauce we all crave.

• Boneless skinless chicken breast (or thigh): Thin-sliced for tender bites that soak up the marinade—thighs are extra juicy if you have them!
• Shaoxing wine (or dry sherry): Adds authentic depth of flavor both to the marinade and the sauce for that irresistible “Chinese restaurant” note.
• Cornstarch: Keeps the chicken ultra-tender and helps the sauce become tasty and glossy.
• Oyster sauce: The backbone of that deeply savory sauce, packing in lots of umami.
• Dark soy sauce (or regular soy sauce): Adds color and a little caramelly richness—dark soy is more intense and gives that takeout look.
• Chicken stock: Forms the flavorful base of the sauce.
• Sugar: Balances out all the saltiness for a rounded flavor.
• Salt: Seasons the chicken and sauce—just a touch is all you need.
• Broccoli: Bright, crisp, and satisfying; chop it small so it cooks quickly and soaks up all that sauce.
• Peanut oil (or vegetable oil): For stir-frying; peanut oil adds a subtle nutty aroma.
• Garlic & ginger: The aromatic duo that brings the whole dish to life!

Variations

One of the best things about Chicken and Broccoli Stir-Fry? It’s endlessly adaptable! Swap in your favorite ingredients, adjust the sauce, or cater to any dietary preference—you’re just a stir-fry away from your own weeknight masterpiece.

• Swap the Veggies: Bell peppers, snap peas, carrots, or mushrooms cook up beautifully with the same sauce.
• Change the Protein: Thin-sliced beef, pork, shrimp, or even tofu all taste amazing with this marinade and method.
• Gluten-Free Option: Use tamari instead of soy and double-check your oyster sauce brand for wheat-free options.
• Low-Sodium: Use low-sodium soy sauce and chicken stock for full flavor but less salt.

How to Make Chicken and Broccoli Stir-Fry

Step 1: Slice & Marinate the Chicken

Start by thinly slicing your chicken across the grain—aim for pieces no thicker than 1/4 inch. This is key for ultra-tender stir-fry! Pop the chicken into a bowl, add Shaoxing wine, salt, and cornstarch, and give it a good stir to coat. Let it soak up the flavor for about 10 minutes while you prep everything else.

Step 2: Mix the Sauce

In a small bowl, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and a pinch of salt. Stir until smooth—no lumps! This sauce thickens up fast and brings that signature Chinese takeout-style taste.

Step 3: Steam the Broccoli

Pour about 1/3 cup of water into a large nonstick skillet and bring it to a boil over medium-high heat. Add your chopped broccoli, cover with a lid, and steam for 40 to 50 seconds. The broccoli should turn vivid green and just-tender. Transfer it to a plate and wipe out any leftover water from the pan.

Step 4: Sear the Chicken

Add the oil to the hot pan and swirl to coat. Spread the marinated chicken into a single layer. Let it brown undisturbed for 30 seconds to get that beautiful color, then flip and cook the other side for just a few more seconds. Stir and cook until there’s a light golden char and the chicken is still a touch pink inside—it’ll finish cooking in the sauce.

Step 5: Add Aromatics & Finish

Add the minced garlic and ginger right to the chicken, stirring just a few times to release their magical aroma—don’t let them burn! Toss in the broccoli, give the sauce another stir (to re-dissolve the cornstarch), then pour it all into the pan. Stir and cook for about a minute, until the sauce is glossy and thick enough to coat every bite. Serve hot and enjoy!

How to Serve Chicken and Broccoli Stir-Fry

Garnishes

For the finishing touch, try sprinkling your Chicken and Broccoli Stir-Fry with toasted sesame seeds and finely sliced green onions. A drizzle of sesame oil adds an amazing aroma, and for a bit of heat, a scatter of chili flakes works wonders!

Side Dishes

This stir-fry loves to be served with a bowl of fluffy steamed white rice, but brown rice, jasmine rice, or even chewy boiled noodles all make fantastic partners. If you want extra color, add a simple cucumber salad or quick-pickled veggies alongside.

Creative Ways to Present

If you’re looking to impress, serve Chicken and Broccoli Stir-Fry in a deep platter with plenty of sauce for spooning. For lunchboxes or meal prep, pack with rice into bowls or bento boxes—instant, envy-inducing takeout at home!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Broccoli Stir-Fry keeps beautifully in an airtight container in the fridge for up to three days. The sauce gets even more flavorful overnight, so lunch the next day is a treat!

Freezing

You can freeze this stir-fry for up to two months, though the broccoli will be slightly softer after thawing. Let cool completely, portion into freezer-safe bags or containers, and squeeze out as much air as possible.

Reheating

To reheat, gently warm the stir-fry in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. The microwave works in a pinch—just cover to retain moisture and stir halfway through.

FAQs

Final Thoughts

If you’re craving cozy comfort and bold flavor, give this Chicken and Broccoli Stir-Fry a try. It’s simple, satisfying, and a total crowd-pleaser—so grab your wok and treat yourself to the best takeout-style dinner right at home!

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