If you’ve ever craved the delicious, savory flavors of your favorite takeout but wanted something a little healthier and made right in your own kitchen, this Chinese Chicken and Broccoli Stir Fry will become your new go-to! Tender slices of chicken, vibrant broccoli florets, and a glossy, deeply satisfying sauce come together in just 30 minutes, making this dish faster than delivery and way more satisfying. This Chinese Chicken and Broccoli Stir Fry is packed with color, crunch, and all those classic umami notes—it’s the kind of meal you’ll want to add to your weekly dinner rotation.
Ingredients You’ll Need
The ingredients for Chinese Chicken and Broccoli Stir Fry are simple yet each one plays a starring role—whether it’s giving that tender bite, a punch of fresh color, or the unmistakable fragrance of the sauce. Don’t skip anything: these pantry staples, fresh veggies, and bold sauces provide all the character and comfort this dish is known for!
- Chicken breasts: Thinly sliced boneless, skinless chicken breasts soak up the marinade and remain juicy in the final dish.
- Soy sauce: Provides salty, umami-rich depth both in the marinade and stir-fry sauce for maximum flavor.
- Cornstarch: Helps tenderize the chicken and gives the sauce that irresistibly silky finish.
- Vegetable oil: Neutral, high-smoke point oil is perfect for stir-frying everything evenly without adding extra flavors.
- Broccoli florets: Their vibrant green color and satisfying crunch are a perfect contrast to the tender chicken.
- Chicken broth: Makes up the base of the sauce, adding richness and more savory notes.
- Oyster sauce: Delivers deep, earthy umami and classic stir fry character—don’t skip it!
- Hoisin sauce: Adds sweetness and complexity to balance the saltiness.
- Sesame oil: Just a drizzle at the end gives that delicious nutty aroma you love.
- Garlic: Freshly minced garlic brings bold, fragrant flavor to every bite.
- Fresh ginger: A little grated ginger brightens everything up and adds zing.
- Red pepper flakes (optional): For just a bit of background heat and excitement.
- Sesame seeds and sliced green onions: Classic finishing touches for a burst of flavor and a pretty, appetizing pop on top.
How to Make Chinese Chicken and Broccoli Stir Fry
Step 1: Marinate the Chicken
Begin by slicing the chicken breasts thinly—this helps them cook quickly and soak up maximum flavor. Toss the chicken with 2 tablespoons of soy sauce and a tablespoon of cornstarch in a mixing bowl. Give it a gentle stir so every piece is coated and glossy, then let it sit for about 10 minutes while you prep the rest of the ingredients. This extra step tenderizes the meat and ensures it will stay juicy in your stir fry.
Step 2: Sear the Chicken
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering hot, add the marinated chicken in a single layer. Let it sear undisturbed for a couple of minutes, then toss and cook until the chicken is lightly browned and just cooked through, about 4 to 5 minutes. Remove it to a clean plate to prevent overcooking—it’ll finish in the final stir.
Step 3: Stir Fry the Broccoli
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the broccoli florets and stir-fry for about 3 minutes—you want them bright green and just starting to become tender but still with some snap. This quick cook keeps all that fresh broccoli goodness and beautiful color.
Step 4: Boost with Aromatics
Push the broccoli to the side of the pan and sprinkle in the minced garlic, grated ginger, and red pepper flakes. Stir everything together for just about 30 seconds—this wakes up all the fragrances and infuses the oil, creating the foundation of flavor for the entire dish.
Step 5: Return Chicken and Add the Sauce
Add the browned chicken back into the skillet with the broccoli and aromatics. In a small bowl, whisk together the chicken broth, oyster sauce, additional soy sauce, hoisin sauce, and sesame oil. Pour this lush, glossy sauce over the chicken and broccoli. Use tongs or a spatula to quickly toss and coat everything. Let it bubble gently for 2 to 3 minutes until the sauce thickens up and the broccoli becomes crisp-tender.
Step 6: Garnish and Serve
Take your Chinese Chicken and Broccoli Stir Fry off the heat and scatter a generous handful of sesame seeds and green onions on top—simple, yet they add a bright finish and extra crunch. This final touch makes the dish irresistible and beautifully fresh!
How to Serve Chinese Chicken and Broccoli Stir Fry
Garnishes
Go classic by showering your Chinese Chicken and Broccoli Stir Fry with a sprinkle of toasted sesame seeds and freshly sliced green onions. They add a pop of color and texture, making each bite a little more interesting. If you love a bit of zing, serve with a wedge of lime or a drizzle of chili oil on the side for that personalized finish.
Side Dishes
A big bowl of steaming jasmine rice is my favorite way to soak up all that glossy sauce, but you can also pair this with fluffy white or brown rice, noodles, or even cauliflower rice for a lighter meal. For a full takeout-style feast, serve alongside veggie spring rolls, dumplings, or a simple cucumber salad for contrast.
Creative Ways to Present
For a beautiful family-style dinner, serve your Chinese Chicken and Broccoli Stir Fry on a large platter with sauce pooled around the edges. Or, portion it into individual bowls with a scoop of rice at the bottom and the stir fry piled high. For a modern twist, try lettuce wraps or spoon it over zoodles for a fresh, low-carb dinner!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let your Chinese Chicken and Broccoli Stir Fry cool to room temperature, then transfer to airtight containers. Stored in the refrigerator, it will keep beautifully for up to 3 days. The flavors deepen overnight, making for an even tastier lunch the next day.
Freezing
This stir fry freezes surprisingly well! Just be sure to cool it quickly and pack into freezer-safe containers. While the broccoli will lose a touch of its snap, the sauce and chicken remain delicious. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftovers in a skillet over medium heat, adding a splash of water or additional broth if needed to loosen the sauce. You can also use the microwave, but stir halfway through to ensure even heating. The key is to heat until just warmed through, keeping the chicken tender and the broccoli bright.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a little juicier and extra flavorful, so they work wonderfully in Chinese Chicken and Broccoli Stir Fry. Just trim any excess fat and slice thin like you would with breasts.
Is this recipe gluten-free?
It can be! Simply substitute tamari for regular soy sauce and make sure the oyster sauce and hoisin sauce you use are labeled gluten-free. Always double-check labels to be safe if you’re cooking for someone with a gluten allergy.
Can I swap the broccoli for other veggies?
Definitely. This recipe works with a mix of veggies—try snap peas, bell peppers, or carrots. Just adjust cooking times so everything stays vibrant and crisp-tender as in the classic Chinese Chicken and Broccoli Stir Fry.
How spicy is this dish?
The heat level is totally customizable. With the optional red pepper flakes, it gets a subtle warmth, but you can skip them for a mild version, or add extra chili sauce if you like things fiery.
What’s the best way to slice the chicken?
Slice the chicken breasts across the grain into thin, even pieces—about 1/4 inch thick. Partially freezing the chicken for 15 minutes makes slicing much easier and ensures quick, even cooking in your Chinese Chicken and Broccoli Stir Fry.
Final Thoughts
I can’t recommend this Chinese Chicken and Broccoli Stir Fry enough for every home cook, whether you’re craving healthier takeout, cooking for family, or just want a super satisfying, one-pan dinner that checks every box. Roll up your sleeves, give it a try, and enjoy that wonderful aroma filling your kitchen—you’ll be making it again and again!
Print
Chinese Chicken and Broccoli Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Chinese-American inspired stir fry featuring tender chicken and vibrant broccoli in a savory sauce. This flavorful dish is perfect for a quick and satisfying weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Stir Fry:
- 4 cups broccoli florets
- 1/2 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, optional
- Sesame seeds and sliced green onions for garnish
Instructions
- Marinate the Chicken: In a medium bowl, toss the sliced chicken with 2 tablespoons soy sauce and cornstarch. Allow to marinate for 10 minutes.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken for 4 to 5 minutes until browned and cooked through. Remove and set aside.
- Prepare the Stir Fry: Add the remaining oil to the skillet and stir-fry the broccoli for 3 minutes until slightly tender. Add garlic, ginger, and red pepper flakes, cook for 30 seconds. Return the chicken to the skillet.
- Make the Sauce: In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, hoisin sauce, and sesame oil. Pour the sauce into the skillet and cook until thickened.
- Finish and Serve: Cook for an additional 2 to 3 minutes until broccoli is tender. Garnish with sesame seeds and green onions before serving.
Notes
- Serve over rice or noodles for a complete meal.
- For a gluten-free option, use tamari and check oyster and hoisin sauces for gluten content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 70 mg
