If you’ve ever craved Chinese takeout but wanted something a little lighter, this homemade Chinese Chicken and Broccoli is the perfect answer. With tender, thinly sliced chicken and crisp broccoli coated in a rich garlic soy sauce, this dish is packed with flavor while keeping things simple. Inspired by the flavors you love in restaurant stir-fries, this recipe can be made quickly at home using wholesome ingredients. It’s perfect for a weeknight meal, coming together in under 30 minutes and offering a nutritious alternative to takeout. Plus, you’ll find this version less oily, with just the right amount of sauce to coat every bite.
Why You’ll Love This Recipe
- Quick & Easy: With just a few simple ingredients, you can whip up this dish in no time.
- Takeout Favorite at Home: You get all the flavors of your favorite takeout without leaving the house.
- Healthy and Nutritious: Packed with protein from the chicken and fiber from the broccoli, this meal is both filling and nutritious.
- Customizable: Add extra veggies, adjust the sweetness, or make it spicy—this dish is versatile!
Ingredients You’ll Need
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil, divided
- 1 lb broccoli florets
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp sesame oil (optional, for extra flavor)
- 1/4 tsp ground ginger
How to Make Chinese Chicken and Broccoli
Step-by-Step Instructions
- Prepare the Sauce
In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, oyster sauce, brown sugar, sesame oil (if using), and ground ginger until well combined. This sauce will give the dish its signature flavor, balancing sweet and savory notes. Set aside. - Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Once cooked, remove the chicken from the skillet and set it aside on a plate. This helps keep the chicken tender and juicy. - Cook the Broccoli
In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli florets and stir-fry for 3-4 minutes until they begin to soften but still retain their bright green color. Add the minced garlic and stir-fry for an additional minute until fragrant. Garlic brings a rich, aromatic layer to the dish, so be careful not to burn it! - Combine and Simmer
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and broccoli, stirring to combine everything thoroughly. Allow the mixture to cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened and evenly coats the chicken and broccoli. The sauce will become glossy and slightly sticky, giving the dish that perfect, takeout-style finish. - Serve
Serve hot over steamed rice or your favorite grain. Garnish with sesame seeds or sliced green onions if desired.
Helpful Tips
- Add More Veggies: If you want to add more variety, try bell peppers, carrots, or snap peas. Add them along with the broccoli for an extra boost of color and flavor.
- Spicy Twist: Add a dash of crushed red pepper flakes or a splash of sriracha to the sauce if you like a little heat.
- Cutting the Chicken Thinly: Slice the chicken against the grain to make it more tender and cook faster.
- Substitute for Oyster Sauce: If you don’t have oyster sauce on hand, a little extra soy sauce with a dash of hoisin can work as a substitute.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese-Inspired
- Diet: Family-friendly
Notes
- For a Low-Carb Option: Serve this dish with cauliflower rice or over a bed of zucchini noodles.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water if needed to thin the sauce.
- Make it Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this dish gluten-free.
Nutritional Information (per serving)
- Calories: ~300 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 4g
- Calcium: 6% of Daily Value
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a great option as they add more flavor and stay juicy. Just adjust the cooking time slightly, as thighs may take a bit longer to cook.
Can I make this recipe vegetarian?
Absolutely. Substitute the chicken with tofu or add more veggies like mushrooms, zucchini, or snap peas for a meat-free version.
What’s the best way to reheat this dish?
For best results, reheat in a skillet over low heat with a splash of water or extra broth to keep the sauce from drying out. Microwave on medium heat in short intervals, stirring as needed.
Do I have to use cornstarch in the sauce?
Cornstarch is key for thickening the sauce to that perfect glossy consistency. If you’re avoiding cornstarch, you can use arrowroot powder or a little flour as a substitute.
Storage Instructions
To store leftovers, allow the dish to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a skillet with a splash of water or chicken broth to revive the sauce.
Related Recipes
If you loved this Chinese Chicken and Broccoli, try out these other quick and flavorful dishes:
Conclusion
Chinese Chicken and Broccoli brings the bold, savory flavors of your favorite takeout straight to your kitchen. With just the right amount of sauce and tender chicken, this dish is simple yet packed with flavor. Perfect for busy nights or when you want a lighter alternative to takeout, this recipe is sure to become a family favorite. So grab your skillet, fire up the stove, and get ready to enjoy a restaurant-quality meal at home!
PrintChinese Chicken and Broccoli
Description
If you’ve ever craved Chinese takeout but wanted something a little lighter, this homemade Chinese Chicken and Broccoli is the perfect answer. With tender, thinly sliced chicken and crisp broccoli coated in a rich garlic soy sauce, this dish is packed with flavor while keeping things simple. Inspired by the flavors you love in restaurant stir-fries, this recipe can be made quickly at home using wholesome ingredients. It’s perfect for a weeknight meal, coming together in under 30 minutes and offering a nutritious alternative to takeout. Plus, you’ll find this version less oily, with just the right amount of sauce to coat every bite.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil, divided
- 1 lb broccoli florets
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp sesame oil (optional, for extra flavor)
- 1/4 tsp ground ginger
Instructions
- Prepare the Sauce
In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, oyster sauce, brown sugar, sesame oil (if using), and ground ginger until well combined. This sauce will give the dish its signature flavor, balancing sweet and savory notes. Set aside. - Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Once cooked, remove the chicken from the skillet and set it aside on a plate. This helps keep the chicken tender and juicy. - Cook the Broccoli
In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli florets and stir-fry for 3-4 minutes until they begin to soften but still retain their bright green color. Add the minced garlic and stir-fry for an additional minute until fragrant. Garlic brings a rich, aromatic layer to the dish, so be careful not to burn it! - Combine and Simmer
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and broccoli, stirring to combine everything thoroughly. Allow the mixture to cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened and evenly coats the chicken and broccoli. The sauce will become glossy and slightly sticky, giving the dish that perfect, takeout-style finish. - Serve
Serve hot over steamed rice or your favorite grain. Garnish with sesame seeds or sliced green onions if desired.
Notes
- For a Low-Carb Option: Serve this dish with cauliflower rice or over a bed of zucchini noodles.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water if needed to thin the sauce.
- Make it Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this dish gluten-free.