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chinese chicken and broccoli
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chinese chicken and broccoli

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 320
Ingredients Method Notes

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

Method
 

  1. In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, broth, and sesame oil. Set aside.
  2. 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. 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. 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 hot over steamed rice or noodles for a complete meal.

Notes

  1. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  2. Freezing: Freeze in portions for up to 2 months; thaw in the fridge overnight before reheating.
  3. Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
  4. Make-Ahead Tip: Prepare the sauce and chop vegetables in advance for even quicker cooking.