Chinese Chicken and Broccoli Recipe For Tender Takeout at Home

Craving a chinese chicken and broccoli dish that satisfies your takeout dreams?

Comfort meets convenience in this restaurant-inspired classic that promises to tantalize your senses.

Weeknight dinner solutions just got seriously delicious with this simple yet impressive recipe.

Savory aromas will fill your kitchen, transporting you straight to your favorite Chinese restaurant.

Balanced flavors and protein-packed goodness create a meal everyone can enjoy without complicated cooking techniques.

Minimal ingredients and straightforward preparation mean you can whip up this crowd-pleaser faster than delivery arrives.

What Makes Chicken and Broccoli a Takeout Favorite

• Quick Weeknight Dinner: Chinese Chicken and Broccoli comes together faster than ordering takeout, so your dinner table gets a restaurant-quality meal without the wait or delivery cost.
• Restaurant-Worthy Flavor at Home: This recipe delivers authentic Chinese stir-fry taste that feels like something from a professional kitchen, letting your family enjoy gourmet flavors without complex techniques.
• Balanced Nutrition Powerhouse: Lean chicken and bright green broccoli create a protein-packed, vegetable-rich meal that keeps your plate colorful and your body energized with minimal kitchen effort.
• Adaptable Cooking Style: Whether preparing a small batch for yourself or scaling up for the whole family, this dish flexes perfectly to match your hunger level and serving needs.

What Makes Chinese Chicken and Broccoli Work

• Chicken Breast (20 ounces): Tender slices that absorb flavor and become incredibly juicy. These thin ¼-inch cuts will cook quickly and evenly.
• Water (3 tablespoons): Helps the marinade ingredients penetrate your chicken.
• Shaoxing Cooking Wine (1 tablespoon): Adds a subtle depth to your chicken’s flavor profile.
• Kosher Salt (½ teaspoon): Enhances the overall taste of your chicken.
• Baking Soda (¼ teaspoon): Helps tenderize your meat for a softer texture.
• Cornstarch (2 tablespoons): Creates a light protective coating that keeps your chicken moist.
• Neutral Oil (1 tablespoon): Helps distribute marinade ingredients evenly.

• Light Sodium Soy Sauce (⅔ cup), Water (⅔ cup): Form the liquid base of your sauce with balanced saltiness.
• Granulated Sugar (4 tablespoons): Provides a touch of sweetness to balance the salty elements.
• Cornstarch (2½ tablespoons): Thickens your sauce to create a glossy coating.
• Toasted Sesame Oil (1½ teaspoons): Adds a rich, nutty undertone to your dish.

• Broccoli Florets (1 pound): Fresh green vegetable that adds nutrition and crunch. About one crown will work perfectly.
• Garlic (1½ tablespoons): Provides a sharp, aromatic kick to your dish.
• Ginger (1½ tablespoons): Adds a warm, spicy note that complements the chicken.

Essential Kitchen Tools for Chicken and Broccoli

• Large Mixing Bowl: Essential for marinating your chicken and creating a smooth coating with cornstarch and seasonings.
• Measuring Cups and Spoons: Precise tools to measure ingredients accurately for balanced flavors.
• Whisk: Perfect for blending sauce ingredients and eliminating cornstarch clumps smoothly.
• Large Pot: Needed to boil broccoli florets quickly and evenly.
• Wok or Sauté Pan (12-inch): Crucial for stir-frying chicken and creating the delicious sauce with even heat distribution.
• Colander: Helps drain boiled broccoli and remove excess water efficiently.
• Cutting Board: Provides a clean surface for slicing chicken and preparing ingredients.
• Sharp Chef’s Knife: Enables precise cutting of chicken breast and broccoli florets.
• Wooden Spoon or Spatula: Great for stirring and tossing ingredients in the wok without scratching the surface.

Preparing Chinese Chicken and Broccoli Step By Step

Kitchen Know-How For Chinese Chicken And Broccoli

• Let your chicken soak up flavor by adding baking soda, which helps tenderize the meat and keeps it super juicy during cooking.
• Boil your broccoli for just one minute to keep that bright green color and crisp texture that makes the dish pop with freshness.
• Heat your wok or pan until the oil shimmers, which ensures your chicken cooks evenly without sticking or becoming soggy.
• Whisk your sauce thoroughly to eliminate cornstarch lumps, creating a smooth, glossy coating that clings perfectly to chicken and broccoli.
• When combining chicken, broccoli, and sauce, toss quickly over low heat so everything gets evenly coated without overcooking.

Different Takes on Chinese Chicken and Broccoli

• Gluten-Free Chicken and Broccoli: Replace soy sauce with tamari or coconut aminos to make the dish gluten-free. Use the same measurements and cooking technique, ensuring your sauce stays just as flavorful.
• Vegetarian Protein Swap: Substitute chicken with firm tofu or seitan, cutting into similar-sized pieces. Marinate the protein replacement exactly like the chicken, maintaining the same seasoning process.
• Spicy Kick Version: Add 1-2 teaspoons of chili garlic sauce or sriracha directly into the stir fry sauce. This adds a wonderful heat that transforms the classic recipe without changing core cooking steps.
• Low-Carb Alternative: Skip the rice and serve over cauliflower rice or zucchini noodles. The sauce and protein remain identical, giving you a lighter meal option that keeps all the original flavors.

Serving and Pairing Ideas for Chicken and Broccoli

• Portion Perfectly: Serve two generous chicken and broccoli portions over a bed of steamed white rice, ensuring each plate gets an equal mix of tender chicken and crisp broccoli florets.
• Garnish Gracefully: Sprinkle some toasted sesame seeds or chopped green onions on top for a fresh crunch and visual appeal that adds subtle flavor to your dish.
• Customize Heat Level: Keep some chili oil or red pepper flakes on the side so each person can adjust the spiciness according to their personal preference.
• Side Dish Selection: Pair this main course with a light cucumber salad dressed in rice vinegar and sesame oil to balance the rich, savory flavors of the chicken and broccoli.

Best Storage Practices for Chinese Chicken and Broccoli

• Store leftover chicken and broccoli in an airtight container in your refrigerator for 3-4 days, keeping the flavors sealed and fresh.
• When reheating, add a splash of water to help restore moisture and prevent your chicken from drying out during microwaving.
• Freeze the prepared dish in sealed containers for up to 2 months, but know the broccoli’s texture might change slightly after thawing.
• Separate the chicken, broccoli, and sauce when storing to maintain the best possible texture and prevent soggy vegetables.

FAQs for Chinese Chicken and Broccoli

Chinese Chicken and Broccoli Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sizzling chinese chicken and broccoli delivers a quick, delicious dinner that comes together faster than takeout. Tender chicken and crisp broccoli dance in a savory sauce that will have your family asking for seconds.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 20 ounces chicken breast
• 1 pound broccoli

Marinade Ingredients:

• 3 tablespoons water
• 1 tablespoon Shaoxing cooking wine
• ½ teaspoon Kosher salt
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil

Sauce and Aromatics:

• ⅔ cup soy sauce
• ⅔ cup water
• 4 tablespoons granulated sugar
• 2½ tablespoons cornstarch
• 1½ teaspoons toasted sesame oil
• 1½ tablespoons garlic
• 1½ tablespoons ginger

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice 20 ounces of chicken breast into ¼-inch pieces. Mix with 3 tablespoons water, 1 tablespoon Shaoxing wine, ½ teaspoon kosher salt, and ¼ teaspoon baking soda.
2. Add 2 tablespoons cornstarch and 1 tablespoon oil to the chicken. Stir until evenly coated. Let marinate for 10-15 minutes at room temperature.
3. Whisk together ⅔ cup soy sauce, ⅔ cup water, 4 tablespoons sugar, 2½ tablespoons cornstarch, and 1½ teaspoons sesame oil in a bowl until smooth.
4. Boil 1 pound broccoli florets in water for 30-60 seconds. Drain and set aside, keeping them crisp and bright green.
5. Heat oil in a wok over medium-high heat. Cook marinated chicken for 3-4 minutes, stirring to ensure even cooking. Remove chicken from pan.
6. Reduce heat to medium. Add 1½ tablespoons minced garlic and 1½ tablespoons minced ginger. Sauté for 15-30 seconds until fragrant.
7. Pour prepared sauce into the pan. Simmer for 1-2 minutes, stirring constantly until the sauce thickens and becomes glossy.
8. Add cooked chicken and broccoli to the sauce. Toss gently to coat everything evenly. Serve hot with steamed rice.

Notes

• Marinate chicken ahead of time for deeper flavor, letting it sit overnight in the refrigerator can enhance the taste and tenderness.
• Blanch broccoli quickly to maintain its bright green color and crisp texture, but watch carefully to avoid overcooking.
• Cook chicken in small batches to ensure even cooking and prevent overcrowding, which can lead to steaming instead of searing.
• Adjust sauce thickness by increasing cornstarch for a more substantial coating or reducing for a lighter glaze, depending on personal preference.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Sautéed
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 210 kcal
• Sugar: 7 g
• Sodium: 650 mg
• Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 3.8 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 70 mg