20 minute Chicken and Broccoli recipe- a saucy stir fry perfect for weeknights that can be prepped ahead, with ultra-tender velveted chicken breast!
JUMP TO RECIPEChinese Chicken and Broccoli is a simple takeout-style stir fry with tender chicken breast, crisp-tender broccoli, and a glossy dark sauce that’s perfect for serving over rice.
This version was made for weeknights, with simple ingredients and reliable cook time to give you restaurant worthy texture at home. What makes this recipe shine is the balance of sauce to ingredients. The sauce is richly flavored and clingy without being heavy, the chicken is juicy, and the broccoli retains some bite and texture.
If you want a saucier, weeknight dinner version of classic Chinese Chicken and Broccoli, this is the recipe!
Table of Contents
- Ingredients for Chinese Chicken and Broccoli
- How to Make Chinese Chicken and Broccoli
- How to Prep This Stir Fry Ahead
- Best Swaps and Additions
- Chicken and Broccoli Serving Suggestions
- Storage and Reheating
- Chinese Chicken and Broccoli FAQ
- More great Stir Fry recipes
Ingredients for Chinese Chicken and Broccoli
Chicken breast. This recipe calls for boneless skinless chicken breast, cut into ¼" thick strips for the perfect bite and texture, as well as faster cooking time.
Baking Soda. Tossing the sliced chicken in a small amount of baking soda is used for a process known as "velveting" the chicken. Baking soda raises the pH level of the chicken, tenderizing it and giving it a better texture, to give it that restaurant-style feel.
Note: If using chicken thighs, the velveting step is not needed, since they have plenty of their own fat and won't become tough in this dish.
Oyster Sauce and Soy Sauce. Using a combo of oyster sauce and soy sauce gives the sauce a great depth of flavor and richness. The oyster sauce is slightly thick, and offers a sweet and savory flavor. The soy sauce adds the right balance of salt to the sauce.
Toasted Sesame Oil. Using toasted sesame oil in the sauce adds a deep, nutty flavor that's key to the finished chicken and broccoli. Toasted Sesame Oil has a low smoke point, and can burn easily, so be sure to keep your heat low to keep it from scorching and taking on a burnt taste.
How to Make Chinese Chicken and Broccoli
Below is a step-by-step visual guide with sensory cues to make the perfect Chinese-American takeout inspired Chicken and Broccoli, every time!
How to Keep Chicken Tender in Stir Fry
Work quickly, and remove promptly from the pan once cooked through. Velveting as directed in the recipe cards also tenderizes the chicken.
How to Thicken Stir Fry Sauce
Cornstarch acts as a thickener for this sauce, and thickens quickly once it's introduced to the hot pan.
How to Prep This Stir Fry Ahead
This Chicken and Broccoli recipe is easily prepped ahead of time, so when it's time to cook, everything is ready for you!
🍗 Prep your chicken. You can slice your chicken, marinate in the baking soda, rinse and store in the fridge for up to 24 hours ahead, so it's ready to go!
🫙 Make-ahead sauce. Make your sauce mixture ahead, and store in the refrigerator for up to 3 days. Before using, give it a good shake or whisk to get the ingredients well incorporated.
🥦 Chop your broccoli. You can wash and cut your broccoli florets ahead of time, and store for a few days in the fridge until you're ready to cook. Another great time saver is using pre-cut and washed florets from the grocery store!
Best Swaps and Additions
| Meat Swaps | Use boneless, skinless chicken thighs in place of the chicken breast, or use peeled and deveined shrimp or thin sliced beef instead! If using shrimp, skip the velveting (baking soda marinade). |
| More Veggies | Add in thinly sliced bell peppers, onions, sliced mushrooms, asparagus, green beans, or chopped bok choy! |
| Add Nuts | Toast some cashews or walnuts, and add at the end with the chicken for an extra crunch factor and more protein! |
| Sauce Substitutions | You can swap the brown sugar for honey, swap the fresh ginger for ginger paste, and use rice vinegar in place of the rice wine. Use tamari in place of soy sauce, and gluten free oyster sauce for a gluten free version. |
Chinese Chicken and Broccoli Recipe
Equipment
- large frying pan, wok, or cast iron skillet, with lid
Ingredients
- 1 lb boneless skinless chicken breast , cut into ¼” thick slices
- 1 ½ teaspoon baking soda
- 2 tablespoon Avocado oil , or neutral oil (plus more is needed)
- 1 lb broccoli florets , (about 1 large crown)
- sesame seeds , (for garnish/optional)
Stir Fry Sauce
- 6 cloves garlic, minced
- 1 ½ tablespoon fresh ginger, finely grated
- ¾ cup chicken broth , or chicken stock
- ½ cup plus 1 tablespoon soy sauce
- 3 tablespoon oyster sauce
- 1 ½ tablespoon light brown sugar
- 3 tablespoon cornstarch
- 4 teaspoon toasted sesame oil
- 1 ½ tablespoon rice cooking wine
- ½ teaspoon crushed red pepper flakes , (reduce to ¼ for less spicy sauce)
Instructions
- Slice chicken breast into thin ¼” slices. Toss with baking soda, and marinate for 20 minutes at room temperature. 2. After 20 minutes, rinse chicken under cold running water in a colander to remove baking soda, then transfer to a paper towel lined plate and pat dry to remove any excess liquid. Set aside. 3. Add all sauce ingredients to a large liquid measuring cup or mixing bowl, and whisk well to combine. 4. Add avocado oil to the pan, and heat over high heat for 2-3 minutes, until shimmering. 5. Once shimmering, reduce heat to medium-high. Working in 2 batches, cook chicken undisturbed for 1-2 minutes until It lifts easily from the pan and is golden brown. Flip over and continue to cook 3-4 minutes, until cooked through and no pink remains. Transfer to a plate and set aside. Repeat with second batch of chicken, adding additional avocado oil if pan is dry. 6. Once all chicken is cooked through, add the broccoli to the pan, and reduce heat to medium-low. Add ½ cup water, and scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula. 7. Give the sauce a quick whisk to redistribute the ingredients, and add to the pot with the broccoli. Cover the pot with a lid and cook 3 -5 minutes, until broccoli is crisp-tender (tops of florets are softened, and stalks retain some texture). 8. Add the cooked chicken and any accumulated juices to the pan with the broccoli and sauce, and toss well to coat. Cook 2 minutes more, until chicken is warmed through. Serve with cooked rice and sesame seeds, if desired.
Notes
Nutrition
Chicken and Broccoli Serving Suggestions
This tasty one pot Chicken and Broccoli recipe goes great with some cooked white rice or brown rice for soaking up the delicious sauce. You could also try cauliflower rice for a low-carb option.
Serve alongside dumpling soup or Korean cucumber salad, or add some extra heat and top with some Gochujang Sauce!
Storage and Reheating
Storing. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended for this recipe, since the broccoli will lose its crisp-tender texture.
Reheating. To reheat, warm through in a saucepan over medium low heat with a splash of water or chicken broth to loosen up the sauce, or microwave in 30 second intervals, stirring in between, until desired temperature is reached.
Chinese Chicken and Broccoli FAQ
Can you cook raw chicken and vegetables together?
While you can safely cook raw chicken with vegetables in the same pan as long as the chicken reaches a safe internal temperature of 165 degrees f, this recipe actually cooks both at different times, then incorporates the cooked chicken back into the pot at the end to warm it through.
Why is my sauce so thick?
If your sauce is too thick, it may be from adding too much cornstarch, or cooking too long. To thin it out, add a bit more water or stock.
Why is my sauce thin?
If your sauce came out thin, you may not have whisked your cornstarch well into the sauce. To thicken, whisk together equal parts water and cornstarch until fully dissolved, and add to the pan with the sauce. Start small with 1 teaspoon of each, and add more as needed.
More great Stir Fry recipes
If you love this easy weeknight Chicken and Broccoli recipe, you'll love these tasty stir fry recipes, too!
Try my tasty Chicken Cashew Stir Fry, loaded with veggies, tender chicken, and crispy cashews.
Make a batch of my Shrimp Pineapple Thai Fried Rice with Basil.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
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