Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. It's the easy dinner recipe your weeknight rotation has been missing.
Better Than Takeout: Chinese Chicken and Broccoli Stir Fry
You know that specific craving for Chinese chicken and broccoli where nothing else will do? The glossy, savory sauce, the perfectly tender chicken, the bright green broccoli with just the right amount of bite. This recipe nails it every single time, and it is on the table faster than delivery ever could be.
This is the kind of easy dinner recipe that earns a permanent spot in your weekly rotation. It is satisfying enough for a proper weeknight dinner and simple enough that you will not think twice about making it on a Tuesday after a long day.
Why This Recipe Works
A lot of homemade stir fry recipes end up with rubbery chicken and a watery sauce. This one skips all of that by using two key techniques that Chinese restaurants rely on every single day.
Velveting the chicken is the first game-changer. A quick marinade of soy sauce, cornstarch, and water coats the meat before it ever touches the pan. The result is chicken that stays juicy and almost silky in texture, even when cooked quickly over high heat. It is a step most home recipes skip, and it makes an enormous difference.
Blanching the broccoli separately is the second. Instead of steaming or boiling the broccoli directly in the wok (which releases too much water and kills the heat), you blanch it briefly and add it to the stir fry at the very end. Vivid green, tender-crisp, and perfectly cooked every time.
Chef's Tip: High heat is non-negotiable in stir fry cooking. Let your wok or skillet get properly hot before adding the oil, and resist the urge to stir the chicken constantly. A good sear builds flavor.
The Sauce Is Everything
The glossy, restaurant-style sauce here is built from pantry staples: low-sodium soy sauce, oyster sauce, sesame oil, fresh garlic, and fresh ginger. Cornstarch thickens it into that beautiful coating that clings to every piece of chicken and broccoli.
Fresh ginger and garlic are worth the extra two minutes of prep. The difference between fresh and jarred is noticeable here, and since the sauce is the star of this chicken and broccoli recipe, you want it to sing.
Using the right tools and quality ingredients makes stir fry go from good to genuinely great. A proper wok, a sharp knife for thin chicken slices, and a decent bottle of toasted sesame oil are the places worth investing.
What to Serve With Chinese Chicken and Broccoli
Steamed jasmine rice is the classic pairing and for good reason. The fluffy rice soaks up all that extra sauce beautifully. A few other great options:
- Brown rice for a heartier, nuttier base
- Lo mein noodles tossed right into the wok with the finished stir fry
- Cauliflower rice if you are keeping things lighter
- Fried rice for a full-on takeout-night experience
A simple side of egg drop soup or hot and sour soup rounds this out into a full dinner spread if you want to go all in.
Tips for the Best Chicken and Broccoli Stir Fry
- Slice the chicken thin. Against the grain, as thin as you can manage. Partially freezing the chicken for 15 minutes makes this much easier.
- Do not crowd the pan. If you double the recipe, cook the chicken in two batches. Crowding causes steaming, not searing.
- Prep everything before you start. Stir fry moves fast. Have your sauce whisked, your broccoli blanched, and your chicken velveted before the wok goes on the heat.
- Broccoli stems are great here too. Peel them lightly and slice them thin. They cook quickly and add great texture.
Make It Your Own: This recipe is a brilliant base for whatever is in your fridge. Thinly sliced bell peppers, snap peas, mushrooms, or baby corn all work beautifully alongside or instead of the broccoli.
Ready to make the best Chinese chicken and broccoli of your life? Here is the full recipe:
Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. It's the easy dinner recipe your weeknight rotation has been missing.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, thinly sliced against the grain
- 4 cups broccoli florets, cut into bite-sized pieces
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 1/2 cup chicken broth, low sodium
- 2 tbsp cornstarch, divided
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, freshly grated
- 1 tsp granulated sugar
- 2 tbsp vegetable oil, divided
- 2 tbsp water, for velveting the chicken
- 1/4 tsp white pepper
- 1 tbsp toasted sesame seeds, for garnish
Instruction
Slice the chicken thinly against the grain and place it in a bowl. Add 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water. Toss well to coat and let it sit for 10 minutes. This is the velveting step that keeps the chicken incredibly tender.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth, sesame oil, sugar, white pepper, and the remaining 1 tablespoon cornstarch. Set the sauce aside.
Bring a medium pot of water to a boil. Add the broccoli florets and blanch for 90 seconds. Drain immediately and transfer to an ice bath or rinse under cold water to stop cooking. Set aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 2 minutes. Flip and cook another 1 to 2 minutes until just cooked through. Transfer to a plate.
Add the remaining tablespoon of oil to the same wok over high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Return the chicken to the wok along with the blanched broccoli. Pour the sauce over everything and toss to combine. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats everything in a glossy, restaurant-style glaze.
Remove from heat, garnish with toasted sesame seeds, and serve immediately over steamed white rice or noodles.
Equipment
- Large wok or 12-inch skillet
- Medium saucepan (for blanching)
- Sharp chef's knife
- Cutting board
- Small mixing bowls
- Whisk
- Tongs or wooden spatula
Notes
Storing and Reheating
Leftovers are genuinely delicious the next day once the sauce has had time to settle into everything. Store in an airtight container in the refrigerator for up to 4 days.
To reheat, add the leftovers to a skillet over medium heat with a small splash of chicken broth or water to loosen the sauce. It comes back to life in about 3 minutes. You can microwave it in a pinch, but the stovetop method keeps the broccoli from going too soft.
This dish also freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop as above.
