Homemade Chinese Chicken And Broccoli Recipe

I’m sharing my 30-minute Chinese Chicken and Broccoli recipe centered on garlic, ginger, soy sauce, and honey as one of my Easy Chinese Recipes, with a pantry-friendly twist that might surprise you.

I’ve always thought the best takeout memories start with a sizzling pan, and making Chinese Chicken and Broccoli at home proved me right. Using boneless skinless chicken breasts and bright broccoli gives a simple canvas for bold flavors, and honestly it turned out way better than I expected.

This recipe lives in my Homemade Chinese Food rotation and pops up every time I need a quick fix, it even feels like one of those Easy Stir Fry Recipes you save for weeknights. I won’t pretend it’s perfect, but there’s a tiny swap I do that keeps it juicy and slightly addictive, you’ll want to try it.

Ingredients

• Chicken breast, lean protein for muscle, keeps you full but needs seasoning.
• Broccoli adds fiber, vitamin C and K, crunchy and its super healthy.
• Soy sauce gives salty umami flavor, watch sodium, use low sodium versions.
• Oyster sauce brings sweet savory depth and glossy color to the sauce.
• Honey or brown sugar sweeten and caramelize, adds calories but great flavor.
• Garlic and ginger give aromatic heat and brightness, great for digestion too.
• Cornstarch thickens sauce for glossy cling, gluten free but adds carbs.
• Sesame oil finishes with nutty aroma, scallions add freshness and crunch.

Ingredient Quantities

• 1 pound (450 g) boneless skinless chicken breasts thinly sliced
• 1 large head broccoli cut into florets (about 4 cups)
• 3 tablespoons low sodium soy sauce, divided
• 2 tablespoons oyster sauce
• 1 to 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or dry sherry
• 1/2 cup (120 ml) chicken broth or water
• 2 tablespoons cornstarch, divided
• 2 to 3 tablespoons vegetable oil or other neutral oil
• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 scallions, sliced
• Salt and black pepper to taste
• Sesame seeds for garnish, optional

How to Make this

1. Slice the chicken thin across the grain and toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, a pinch of salt and pepper and a teaspoon of vegetable oil; let sit 10 minutes so the cornstarch firms the chicken up a bit.

2. In a bowl whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 to 2 tablespoons honey (to taste), 1 tablespoon rice vinegar, 1/2 cup chicken broth and the last 1 tablespoon cornstarch until smooth – mix the cornstarch into the cold liquid first so you dont get lumps.

3. Cut the broccoli into florets and blanch in boiling salted water 1 to 2 minutes until bright green and crisp-tender, then drain and rinse with cold water to stop cooking; set aside.

4. Heat a wok or large skillet over high heat until very hot, add 2 to 3 tablespoons vegetable oil and swirl to coat.

5. Add the chicken in a single layer, dont crowd the pan, stir-fry until the pieces are just cooked through and slightly browned around the edges, about 2 to 4 minutes depending on thickness; remove chicken to a plate (cook in batches if needed).

6. Lower heat to medium-high, add a little more oil if the pan is dry, then add the minced garlic and ginger and stir 20 to 30 seconds until fragrant but not browned.

7. Pour the prepared sauce into the pan, bring to a simmer while stirring and cook until the sauce thickens and becomes glossy, about 1 minute.

8. Return the chicken and blanched broccoli to the pan, toss everything together so the sauce coats it, cook 1 to 2 more minutes until hot and the chicken is fully cooked.

9. Stir in 1 teaspoon toasted sesame oil, add sliced scallions and taste, adjust salt and pepper or honey/soy if you want it sweeter or saltier.

10. Serve immediately over rice or noodles and sprinkle with sesame seeds if you like.

Equipment Needed

1. Cutting board and a sharp chef’s knife
2. Two mixing bowls, one to marinate the chicken and one for the sauce
3. Measuring cups and measuring spoons
4. Small whisk and a spatula or wooden spoon
5. Wok or large heavy skillet
6. Large pot and a colander or slotted spoon for blanching broccoli
7. Tongs or a slotted spatula and a plate to rest cooked chicken
8. Rice cooker or medium pot for rice, plus a small bowl for tasting the sauce

FAQ

Homemade Chinese Chicken And Broccoli Recipe Substitutions and Variations

• Chicken: swap for extra-firm tofu (press well, cut into cubes), thin-sliced pork tenderloin, or peeled shrimp. Tofu soaks up sauce but needs a little longer to crisp, shrimp cooks way faster so add near the end.
• Broccoli: use gai lan (Chinese broccoli), baby bok choy, snow peas or green beans. Just watch cook time, snow peas and bok choy take less time than florets.
• Soy sauce / oyster sauce: use tamari or coconut aminos for a gluten free or lower sodium option, and swap oyster sauce with hoisin or mushroom stir-fry sauce for a vegetarian umami kick. Taste and adjust sweetness or salt if you switch.
• Cornstarch (thickener): arrowroot powder or potato starch work 1:1. If using all purpose flour use about 2 parts flour to 1 part cornstarch, mix with cool liquid first so it doesnt clump.

Pro Tips

1. Partially freeze the chicken for 15-20 minutes so it firms up, then slice thin across the grain with a very sharp knife, its way easier and you get even pieces that cook fast and dont dry out.

2. Velvet the meat if you want it super tender: toss with the cornstarch and a little oil like the recipe says, or try a tiny pinch of baking soda instead for 10-15 minutes, but dont overdo it or the flavor gets odd.

3. After blanching the broccoli, shock it in ice water and dry it really well, pat it with paper towels, wet florets will water down the sauce and make everything soggy fast.

4. Keep heat high and cook in batches so the pan stays hot, have the sauce mixed and ready off the heat, add it to the hot pan to thicken quickly then finish with sesame oil off the heat for the best aroma, taste and balance.