Chinese Chicken and Broccoli Stir-Fry

Chinese Chicken and Broccoli Stir-Fry is a quick, flavorful dish made with tender slices of chicken breast and crisp broccoli, all tossed in a savory garlic and soy-based sauce. It’s a healthier, homemade takeout classic that’s ready in under 30 minutes.

Why You’ll Love This Recipe

• Quick and easy—perfect for weeknights
• One-pan meal with simple, fresh ingredients
• Healthier than takeout but just as tasty
• Customizable with your favorite vegetables
• Great for meal prep and reheats well

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, thinly sliced
• Broccoli florets
• Soy sauce (or tamari for gluten-free)
• Oyster sauce
• Garlic, minced
• Ginger, grated
• Cornstarch
• Chicken broth
• Brown sugar or honey
• Sesame oil
• Vegetable or peanut oil for stir-frying
• Optional: red pepper flakes, green onions, sesame seeds for garnish

directions

1. Prepare the sauce: In a bowl, whisk together soy sauce, oyster sauce, chicken broth, brown sugar, sesame oil, and cornstarch. Set aside.
2. Cook the broccoli: Steam or blanch broccoli for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
3. Sear the chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken slices and cook until golden and cooked through, about 4–6 minutes. Remove and set aside.
4. Sauté aromatics: In the same skillet, add a bit more oil if needed and sauté garlic and ginger for 30 seconds until fragrant.
5. Combine and stir-fry: Return the chicken to the pan, add broccoli, and pour in the prepared sauce. Stir well and cook for 2–3 minutes, until sauce is thickened and everything is evenly coated.
6. Serve hot over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Make it spicy: Add red pepper flakes or a spoonful of chili garlic sauce
• Swap the protein: Use shrimp, tofu, or thinly sliced beef instead of chicken
• Low-carb: Serve over cauliflower rice or zucchini noodles
• Extra veggies: Add bell peppers, mushrooms, or snap peas
• Thicker sauce: Increase the cornstarch slightly for a more substantial coating

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat in a skillet over medium heat or in the microwave until warmed through
• Not recommended for freezing, as the sauce can separate and broccoli may become mushy

FAQs

Can I use frozen broccoli?

Yes, but thaw it first and pat dry to avoid excess water in the stir-fry.

Do I have to marinate the chicken?

No, but tossing the chicken with a bit of soy sauce and cornstarch before cooking enhances flavor and tenderness.

Is oyster sauce necessary?

It adds depth and richness, but you can substitute with hoisin sauce or more soy sauce plus a pinch of sugar.

Can I make it gluten-free?

Yes—use tamari instead of soy sauce and a gluten-free oyster sauce.

What’s the best oil for stir-frying?

Use a high-heat oil like vegetable, peanut, or avocado oil.

How do I keep broccoli from overcooking?

Blanch or steam just until tender-crisp, then finish it in the stir-fry for a minute or two.

Can I make this ahead of time?

Yes, cook everything and store in the fridge. Reheat gently before serving.

What can I serve this with?

Steamed rice, jasmine rice, noodles, or cauliflower rice work great.

Can I double the recipe?

Absolutely—just cook in batches to avoid crowding the pan.

How do I keep the sauce from being too salty?

Use low-sodium soy sauce and broth to control salt levels.

Conclusion

Chinese Chicken and Broccoli Stir-Fry is a fast, flavorful, and healthy alternative to takeout that’s perfect for busy nights. With just a few fresh ingredients and a simple sauce, you’ll have a delicious meal on the table in no time—customizable to your preferences and always satisfying.

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