Chinese Chicken and Broccoli Recipe

If you’re craving the savory, restaurant-style magic of Chinese Chicken and Broccoli but want all the comfort (and speed!) of a homemade meal, you’ve landed in the right spot. This classic stir fry wraps juicy marinated chicken and crisp broccoli in a glossy, flavorful sauce—perfect for a weeknight dinner or a cozy feast with friends.

Ingredients You’ll Need

Good news: you don’t need a long shopping list to make fantastic Chinese Chicken and Broccoli. Each ingredient plays a big role in delivering restaurant-quality taste, unbeatable texture, and gorgeous color—all from your own kitchen!

• Chicken breast: Go for skinless, boneless chicken breast for quick cooking and tender bite—slice thinly for best results.
• Shaoxing cooking wine: This essential Chinese pantry staple adds warmth and depth; dry sherry is a good substitute if you don’t have it.
• Baking soda: A secret for ultra-tenderizing the chicken when paired with the marinade.
• Cornstarch: Key to velveting the chicken and thickening that luscious, glossy sauce.
• Kosher salt: Seasons the chicken perfectly—if using fine salt, cut back a little.
• Neutral oil: Will keep things light and let the vibrant flavors shine. Canola, peanut, or grapeseed work great.
• Soy sauce (low sodium): Deep savory backbone for the sauce without making things too salty.
• Granulated sugar: Balances out the umami and brings harmony to every bite.
• Sesame oil (toasted): Just a splash infuses the sauce with nutty, unmistakable aroma.
• Broccoli: Go for fresh, vibrant florets for the brightest pop and snappy texture.
• Garlic and ginger: These two team up for signature heat and fragrance in every mouthful.
• Water: Used both in the marinade and the sauce to keep the dish juicy and silky.

Variations

One of the best things about a classic like Chinese Chicken and Broccoli is just how fuss-free and flexible it is. Use whatever you have on hand or give the recipe your own delicious twist based on cravings or dietary preferences.

• Swap the Protein: Easily use sliced beef, shrimp, or even tofu in place of chicken for a tasty change-up.
• Extra Veggies: Toss in bell peppers, carrots, snap peas, or mushrooms for more color and crunch.
• Gluten-Free Adaptation: Use tamari or a certified gluten-free soy sauce to make this stir fry celiac-friendly.
• Spice It Up: Add a pinch of crushed red pepper flakes or a spoonful of chili garlic sauce if you love a little heat.

How to Make Chinese Chicken and Broccoli

Step 1: Slice and Marinate the Chicken

Start by slicing your chicken breast into thin, even strips—if you pop them in the freezer for 10 minutes first, it makes super neat cutting a breeze! Whisk together the marinade in a bowl (water, Shaoxing wine, salt, and baking soda), then add chicken and toss until it soaks most of the liquid. Add cornstarch, coating well, then finish with a drizzle of oil. Let this sit while you prep everything else (or up to overnight—the longer marinade, the silkier the chicken texture!).

Step 2: Stir Together the Sauce

Combine soy sauce, water, sugar, cornstarch, and toasted sesame oil in a measuring jug or bowl. Whisk until smooth and no cornstarch clumps remain. Set aside—this magic elixir is what gives Chinese Chicken and Broccoli that signature takeout flavor!

Step 3: Blanch the Broccoli

Bring a pot of water to the boil and add your broccoli florets. Blanch them for 30 seconds to 3 minutes, depending on your preferred tenderness—I love mine bright green and crisp-tender, which just takes about a minute. Drain immediately to preserve that pop of color and set aside.

Step 4: Cook the Chicken

Heat a wok or large sauté pan and swirl in enough oil to coat the bottom. Once hot and shimmering, add the marinated chicken in a single layer. Let sit for a moment to sear, then stir-fry until the pieces are just cooked through—don’t overcrowd! Transfer to a plate and keep warm while you get the sauce going. The chicken should be juicy and barely golden.

Step 5: Make the Sauce and Combine

Lower the heat to medium and add a touch more oil if needed. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant but not browned. Give the sauce a quick stir (cornstarch loves to settle!), then pour over the aromatics. Let it bubble and thicken—it’ll go from cloudy to beautifully glossy. Return the chicken and broccoli to the pan, tossing quickly so everything is hot and generously coated in sauce.

Step 6: Serve and Enjoy

Spoon your homemade Chinese Chicken and Broccoli over fluffy steamed rice, or even enjoy it on its own for a lighter meal. That’s it—dinner is ready to impress!

How to Serve Chinese Chicken and Broccoli

Garnishes

A sprinkle of toasted sesame seeds and a handful of thinly sliced scallions are classic pairings for Chinese Chicken and Broccoli, adding a lovely crunch and extra burst of color. If you adore a little nutty heat, a quick dusting of chili flakes or a drizzle of sesame oil over the top is sensational too.

Side Dishes

Simple steamed jasmine rice or brown rice is a no-fail companion—the sauce soaks in beautifully! For something extra, try pairing with steamed dumplings, a crisp cucumber salad, or a simple egg drop soup.

Creative Ways to Present

For fun dinner parties, serve Chinese Chicken and Broccoli family-style on a big platter, or portion into individual rice bowls for a polished look. Leftovers also make a fantastic Asian-inspired grain bowl over quinoa, or spoon the stir fry into lettuce cups for a carb-light lunch option.

Make Ahead and Storage

Storing Leftovers

Let your Chinese Chicken and Broccoli cool, then transfer to an airtight container. It keeps perfectly in the refrigerator for up to 3 days—making it awesome for easy lunches or meal prepping ahead.

Freezing

This stir fry freezes surprisingly well! Store cooled portions in airtight freezer-safe bags or containers for up to 2 months. Defrost overnight in the fridge before reheating. Keep in mind broccoli will lose some crispness, but the flavor remains delicious.

Reheating

For the freshest taste, reheat Chinese Chicken and Broccoli gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce. Short intervals in the microwave (covered) also do the trick for busy lunches.

FAQs

Final Thoughts

There’s so much to love about homemade Chinese Chicken and Broccoli: it’s fast, healthy, and every bite bursts with the flavors of your favorite takeout treat. Once you give this recipe a try, I guarantee it’ll become a regular on your meal rotation—don’t be surprised if you crave it again tomorrow!

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