This easy Chinese chicken and broccoli delivers all the savory, garlicky goodness of your favorite takeout—but in just 30 minutes, using simple ingredients you likely already have. The key is a glossy, flavor-packed sauce that clings to every piece of tender chicken and crisp-tender broccoli.
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I've tested this recipe countless times to ensure it's foolproof: the chicken stays juicy, the broccoli retains a slight crunch, and the sauce thickens perfectly without any lumps. Whether you're a weeknight warrior or a novice cook, this one-pan wonder will become your go-to when you crave Chinese food without the delivery fee.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, sliced into thin strips
Use chicken thighs for extra juiciness if you prefer. Slicing against the grain ensures tenderness.
4 cups (about 1 lb / 450g) broccoli florets (about 2 medium heads)
Cut florets into uniform bite-size pieces for even cooking. You can use frozen broccoli, but thaw and pat dry first.
3 tablespoons (45ml) oyster sauce
Adds deep umami. For a vegetarian version, use mushroom oyster sauce or hoisin sauce.
2 tablespoons (30ml) low-sodium soy sauce
Use tamari for gluten-free. Regular soy sauce works, but reduce salt elsewhere.
1 tablespoon (15ml) Shaoxing wine or dry sherry
Adds authentic flavor. Substitute with mirin or a splash of chicken broth if needed.
1 teaspoon (5g) sugar
Balances the saltiness. Use honey or brown sugar as alternatives.
1/2 cup (120ml) low-sodium chicken broth
Use vegetable broth for a vegetarian twist. Low-sodium is crucial to control salt.
2 teaspoons (5g) cornstarch
Dissolve in 2 tablespoons (30ml) water to make a slurry for thickening. Cornstarch gives a glossy finish.
2 cloves garlic, minced
Fresh garlic is best; use 1/2 teaspoon garlic powder in a pinch.
1 tablespoon (15g) fresh ginger, grated
Fresh ginger adds zing. Substitute 1/2 teaspoon ground ginger if necessary.
2 tablespoons (30ml) vegetable oil, divided
Use a neutral oil with a high smoke point like canola or peanut oil.
1/4 teaspoon red pepper flakes (optional)
For a little heat. Omit if you prefer mild.
Cooked white rice, for serving
Brown rice or cauliflower rice work too. Use leftover rice to save time.
Tips & Tricks
- Prep all ingredients before you start cooking – the stir-fry goes fast.
- Don't overcook the broccoli; it should be bright green and crisp-tender.
- Use a wok or large skillet over high heat to get a good sear on the chicken.
- If the sauce is too thick, add a splash of broth; if too thin, let it simmer longer.
Pro Tips
Step-by-Step Instructions
1. Prepare the sauce
In a small bowl, whisk together oyster sauce, soy sauce, Shaoxing wine, sugar, and chicken broth. Set aside.
2. Coat the chicken
In a separate bowl, toss the chicken strips with 1 teaspoon cornstarch, a pinch of salt, and a teaspoon of oil. Let it sit while you prep the broccoli.
3. Blanch the broccoli
Bring a pot of water to a boil (212°F / 100°C). Add broccoli and cook for 1 minute, then drain and immediately rinse with cold water to stop cooking. Set aside.
4. Sear the chicken
Heat 1 tablespoon of oil in a wok or large skillet over high heat (about 400°F / 200°C). Add the chicken in a single layer and cook without stirring for 2-3 minutes until golden brown on one side. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.
5. Aromatics and sauce
Reduce heat to medium (about 300°F / 150°C). Add remaining oil, garlic, ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.
6. Thicken the sauce
In a small bowl, mix the remaining 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Slowly pour into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens and turns glossy.
7. Combine and finish
Return the chicken and add the blanched broccoli to the wok. Toss everything to coat in the sauce. Cook for 1-2 minutes until heated through. Serve immediately over rice.
Delicious Variations
- Add sliced bell peppers, snap peas, or carrots for extra vegetables.
- Swap chicken for beef (flank steak) or shrimp for a different protein.
- Make it gluten-free by using tamari and gluten-free oyster sauce.
How to Store Easy Dinner Ideas Chinese: Better-Than-Takeout Chicken and Broccoli
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce.
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes, you can use frozen broccoli. Thaw it completely and pat dry before blanching to avoid excess water.
Q: How do I prevent the chicken from being dry?
Don't overcook the chicken; cook just until no longer pink, and coat it with cornstarch before cooking to lock in moisture.
Q: What can I use instead of oyster sauce?
You can substitute with hoisin sauce or a mix of soy sauce and a little sugar for a similar sweet-savory flavor.
Q: Can I make this dish vegetarian?
Absolutely! Use tofu or mushrooms instead of chicken, and replace oyster sauce with mushroom sauce or soy sauce.
Q: Is this recipe spicy?
It's mild by default. The red pepper flakes are optional; add more or less to suit your heat preference.
Give this easy chicken and broccoli a try tonight, and you'll never order takeout again. Make your money work for you.
Easy Dinner Ideas Chinese: Better-Than-Takeout Chicken and Broccoli
This easy Chinese chicken and broccoli is a better-than-takeout dinner ready in 30 minutes with a savory garlic ginger sauce.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, sliced into thin strips
- 4 cups (about 1 lb / 450g) broccoli florets (about 2 medium heads)
- 3 tablespoons (45ml) oyster sauce
- 2 tablespoons (30ml) low-sodium soy sauce
- 1 tablespoon (15ml) Shaoxing wine or dry sherry
- 1 teaspoon (5g) sugar
- 1/2 cup (120ml) low-sodium chicken broth
- 2 teaspoons (5g) cornstarch
- 2 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 tablespoons (30ml) vegetable oil, divided
- 1/4 teaspoon red pepper flakes (optional)
- Cooked white rice, for serving
📋 Instructions
- 1Prepare the sauce — In a small bowl, whisk together oyster sauce, soy sauce, Shaoxing wine, sugar, and chicken broth. Set aside.
- 2Coat the chicken — In a separate bowl, toss the chicken strips with 1 teaspoon cornstarch, a pinch of salt, and a teaspoon of oil. Let it sit while you prep the broccoli.
- 3Blanch the broccoli — Bring a pot of water to a boil (212°F / 100°C). Add broccoli and cook for 1 minute, then drain and immediately rinse with cold water to stop cooking. Set aside.
- 4Sear the chicken — Heat 1 tablespoon of oil in a wok or large skillet over high heat (about 400°F / 200°C). Add the chicken in a single layer and cook without stirring for 2-3 minutes until golden brown on one side. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.
- 5Aromatics and sauce — Reduce heat to medium (about 300°F / 150°C). Add remaining oil, garlic, ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.
- 6Thicken the sauce — In a small bowl, mix the remaining 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Slowly pour into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens and turns glossy.
- 7Combine and finish — Return the chicken and add the blanched broccoli to the wok. Toss everything to coat in the sauce. Cook for 1-2 minutes until heated through. Serve immediately over rice.
Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.
