Chinese Chicken and Broccoli is one of those dishes that never disappoints. Juicy chicken slices are seared and tossed with vibrant broccoli in a rich, glossy sauce that hits all the right notes—salty, slightly sweet, and deeply savory. It’s a healthy alternative to takeout, made easily at home with pantry staples and fresh ingredients. You don’t need a wok to whip this up—just a skillet, some high heat, and a few minutes of your time. This meal comes together quickly and makes your kitchen smell absolutely irresistible. It’s perfect for weeknights when time is short but you still want a wholesome, satisfying dinner. The crisp-tender broccoli adds crunch and color, while the sauce clings to every bite of chicken. The best part? It pairs wonderfully with steamed rice or noodles, making it as comforting as it is quick. Whether you’re cooking for one or feeding a family, this dish is a guaranteed crowd-pleaser. Simple steps, bold flavor, and minimal cleanup—it checks all the boxes for a weeknight winner.
Reasons to Make It Again and Again
This dish is both flavorful and fast, making it a go-to for busy nights. The sauce delivers authentic taste without complicated ingredients. It’s also highly customizable—you can throw in mushrooms, bell peppers, or even snow peas. Unlike takeout, you control the salt, sugar, and oil levels, giving you a healthier, fresher option. Plus, you’re just one skillet and 25 minutes away from a meal that tastes like it came from your favorite Chinese restaurant.
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
Instructions:
1. Make the Sauce
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, broth, and sesame oil. Set aside.
2. Cook the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken slices and season lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.
3. Sauté the Garlic and Broccoli
In the same pan, add a bit more oil if needed. Sauté garlic (and ginger if using) for 30 seconds, then add the broccoli. Stir-fry for 3–4 minutes until it turns bright green and is crisp-tender.
4. Combine Everything
Return the chicken to the skillet and pour in the sauce. Stir continuously for 2–3 minutes until the sauce thickens and evenly coats the chicken and broccoli.
5. Serve
Serve hot over steamed rice or noodles for a complete meal.
Variations:
- Add Crunch: Toss in cashews or sliced almonds.
- Make It Spicy: Add red pepper flakes or a spoonful of chili garlic sauce.
- More Veggies: Mix in mushrooms, carrots, or bell peppers.
- Low-Carb: Serve over cauliflower rice or as-is.
Equipment You’ll Need:
- Large skillet or wok
- Mixing bowl
- Whisk
- Tongs or spatula
Nutritional Information:
- Calories: ~320 per serving
- Protein: 28g
- Carbs: 14g
- Fat: 18g
Storage Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portions for up to 2 months; thaw in the fridge overnight before reheating.
- Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
- Make-Ahead Tip: Prepare the sauce and chop vegetables in advance for even quicker cooking.
My Cooking Experience:
The first time I made Chinese Chicken and Broccoli, I was amazed at how easy and flavorful it turned out. Over time, I’ve tweaked the sauce to get just the right balance of saltiness and sweetness. Now, I can whip this up from memory on autopilot, especially on nights when takeout sounds tempting but I want something homemade. It’s one of those recipes that truly tastes better than restaurant versions because it’s fresh, hot, and made just how I like it.
Conclusion:
Chinese Chicken and Broccoli is the perfect weeknight stir-fry that’s as easy to cook as it is to love. With its rich sauce, juicy chicken, and crisp vegetables, it’s the kind of dish you’ll come back to again and again. Whether served over rice or enjoyed on its own, it delivers big flavor with minimal effort. Make it once and it just might become your new favorite stir-fry.
chinese chicken and broccoli
Ingredients
Method
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, broth, and sesame oil. Set aside.
- Heat oil in a large skillet over medium-high heat. Add the chicken slices and season lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.
- In the same pan, add a bit more oil if needed. Sauté garlic (and ginger if using) for 30 seconds, then add the broccoli. Stir-fry for 3–4 minutes until it turns bright green and is crisp-tender.
- Return the chicken to the skillet and pour in the sauce. Stir continuously for 2–3 minutes until the sauce thickens and evenly coats the chicken and broccoli.
- Serve hot over steamed rice or noodles for a complete meal.
Notes
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portions for up to 2 months; thaw in the fridge overnight before reheating.
- Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
- Make-Ahead Tip: Prepare the sauce and chop vegetables in advance for even quicker cooking.
