Chinese Chicken with Broccoli – A Takeout Classic at Home

Chinese Chicken with Broccoli is one of the most beloved stir-fry dishes you’ll find on takeout menus around the world. But making it at home? Faster, healthier, and just as satisfying. With simple ingredients and a rich sauce made from soy, garlic, ginger, and a touch of sesame oil, this dish comes together in under 30 minutes and delivers big on taste.

Whether you’re looking to meal-prep, cut down on takeout spending, or just cook something nourishing and delicious, this recipe hits the mark.

Ingredients (Serves 4)

For the Chicken:

• 2 boneless skinless chicken breasts (or thighs), thinly sliced

• 2 tsp cornstarch

• 2 tsp soy sauce

• 1 tsp sesame oil

• 1 tbsp vegetable oil (for stir-frying)

For the Broccoli:

• 3 cups broccoli florets

• 1/4 cup water (for steaming in the pan)

For the Sauce:

• 1/4 cup low-sodium soy sauce

• 2 tbsp oyster sauce (adds depth and umami)

• 1 tbsp hoisin sauce (optional but adds sweetness)

• 1 tbsp cornstarch

• 1 tbsp brown sugar (or honey)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced or grated

• 1/2 cup chicken broth or water

• 1 tsp sesame oil

• Pinch of red pepper flakes (optional)

For garnish:

• Toasted sesame seeds

• Sliced green onions

• Steamed white or jasmine rice (to serve)

 Preparation Time

 Instructions

1. Marinate the Chicken

• In a bowl, toss sliced chicken with 2 tsp soy sauce, 2 tsp cornstarch, and 1 tsp sesame oil.

• Let sit for 10–15 minutes while you prepare the rest.

2. Prepare the Sauce

• In a small bowl, whisk together:

  • 1/4 cup soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 1 tbsp cornstarch

  • 1 tbsp brown sugar

  • Garlic, ginger, broth, and sesame oil

• Set aside.

3. Stir-fry the Chicken

• Heat a wok or large skillet over medium-high heat.

• Add 1 tbsp vegetable oil.

• Add marinated chicken and cook for 4–5 minutes until golden and just cooked through. Remove and set aside.

4. Cook the Broccoli

• In the same pan, add broccoli and 1/4 cup of water.

• Cover and steam for 2–3 minutes until just tender and bright green.

• Drain any excess water if needed.

5. Combine and Finish

• Return chicken to the pan.

• Pour the sauce over everything.

• Stir and cook for 2–3 more minutes, until the sauce thickens and everything is coated.

6. Serve

• Serve hot over steamed rice.

• Garnish with sesame seeds and green onions.

 Chef’s Tips

• Thin slices cook fast: Slice chicken against the grain for the most tender result.

• Don’t overcook the broccoli: It should be crisp-tender, not mushy.

• Adjust sweetness: Add a bit more brown sugar if you prefer a sweeter sauce, or leave it out for a more savory dish.

• Make it spicy: Add chili oil, Sriracha, or extra pepper flakes to turn up the heat.

• Add crunch: Cashews or peanuts are a great addition right before serving.

 Variations

• Low-carb version: Serve with cauliflower rice.

• Gluten-free: Use tamari instead of soy sauce and gluten-free oyster sauce.

• Vegetarian: Replace chicken with tofu and use vegetable broth.

• Extra veggies: Add bell peppers, snap peas, or mushrooms for more color and texture.

 Nutrition Estimate (Per Serving, without rice)

Values will vary depending on sauces and exact portion sizes.

 Storage & Meal Prep

• Fridge: Keeps well in an airtight container for up to 3–4 days.

• Freezer: Freeze in single portions for up to 2 months. Thaw and reheat gently in a pan or microwave.

• Reheating tip: Add a splash of water or broth to loosen the sauce while reheating.

 Perfect Pairings

• Jasmine rice or fried rice

• Spring rolls or potstickers as appetizers

• A light Asian cucumber salad

• Chinese tea or cold beer

 Final Thoughts

Chinese Chicken with Broccoli brings restaurant-quality flavor right to your kitchen, all in under 30 minutes. It’s fresh, fast, and flexible — exactly the kind of recipe that deserves a spot in your weeknight rotation.