Chinese Chicken and Broccoli

Skip the takeout with this ultra-savory Chinese Chicken and Broccoli. Tender, velveted chicken breast and crisp broccoli florets are tossed in a glossy, garlic-soy sauce that clings to every single bite.

Why This Recipe Works:

• Velveting the chicken with cornstarch creates a barrier that keeps the meat incredibly tender and juicy, even over high home heat.
• Searing the chicken and broccoli separately prevents overcrowding, ensuring the broccoli stays vibrant green and crisp-tender.
• The savory stir-fry sauce uses chicken broth and soy sauce to create a glossy glaze that clings perfectly to every crevice.

I still remember the exact Tuesday night in my cramped college apartment when I tried to make stir-fry. I ended up with chicken that felt like chewed-up pencil erasers and broccoli that had turned into a sad, gray mush.

I stood over the smoking pan. I tapped the metal tongs against my hip in pure frustration.

Here is the thing I wish someone had told me back then. Home stoves simply do not have the thermal mass of a commercial wok burner. Tossing raw chicken and wet vegetables into a pan at the same time is a direct ticket to Steam Town, resulting in boiled, rubbery meat.

To fix this, we use a classic Chinese restaurant technique called velveting. By coating the sliced chicken breast in a slurry of cornstarch, soy sauce, and a splash of water, we create a protective protein matrix that locks in moisture.

Trust me on this one.

If you love this quick-cooking style, try my 20 Minute Asian Air Fryer Sesame Chicken. It is just as fast as my classic Beef and Broccoli Stir-Fry.

Chinese Chicken and Broccoli

• Publisher Storied Skillet
• Cuisine Chinese
• Category Dinner, Stir-Fry
• Prep Time 15 mins
• Cook Time 10 mins
• Servings 4
• Calories 290 calories
• Rating 4.8 3727
• Tags Chinese chicken and broccoli, chicken and broccoli stir fry, easy chicken stir fry, healthy dinner

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin bite-sized strips
• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 cup low-sodium chicken broth
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil, divided
• 4 cups broccoli florets, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp water

Directions

1. In a medium bowl, combine the sliced chicken, 1 tablespoon of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Stir until the chicken is evenly coated, then let it marinate at room temperature for 10 to 15 minutes.
2. In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, brown sugar, sesame oil, and 1 teaspoon of cornstarch until smooth. Set the sauce aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the broccoli florets and stir-fry for 1 minute, then pour in the 3 tablespoons of water, cover immediately with a lid, and let steam for 2 minutes until bright green and tender-crisp. Transfer the broccoli to a plate.
4. Wipe the skillet dry and heat the remaining 1 tablespoon of vegetable oil over high heat. Add the marinated chicken in a single layer and let it sear undisturbed for 2 minutes to get a nice golden crust, then stir-fry for another 1 to 2 minutes until cooked through.
5. Reduce the heat to medium-high, push the chicken to one side of the pan, and add the minced garlic and grated ginger to the empty space. Cook for 30 seconds until fragrant, being careful not to let the garlic burn.
6. Pour the sauce mixture into the pan, bring it to a simmer, and stir constantly for about 1 minute until the sauce thickens into a glossy glaze. Toss the cooked broccoli back into the pan, coat everything evenly in the sauce, and serve hot.

Notes

• For seasoning, I highly recommend Diamond Crystal kosher salt. If you only have Morton's coarse kosher salt, use half the amount by volume (e.g., 1/2 tsp Diamond Crystal = 1/4 tsp Morton's) to avoid over-salting.
• The cornstarch in the marinade acts as a physical barrier. It prevents the chicken proteins from bonding too tightly and squeezing out water when heated, keeping the meat incredibly tender.
• Have all your ingredients prepped and sitting next to the stove before you turn on the heat. Stir-frying happens incredibly fast, and leaving the pan to chop garlic mid-way will result in bitter, burnt garlic.
• While the chicken reheats beautifully, the broccoli will naturally soften and absorb more sauce over time in the fridge. If you plan to meal prep this, undercook the broccoli slightly during the steaming step.
• If you cannot find Chinese Shaoxing wine, dry sherry is an excellent 1:1 substitute. Avoid using cooking wine from the grocery store aisle, as it contains high amounts of added sodium.

Serving Suggestions

To turn this quick stir-fry into a complete, restaurant-style feast, I love serving it alongside simple sides that let the glossy garlic-soy sauce shine.

• Fluffy Jasmine Rice: The ultimate classic pairing that acts like a sponge for the savory brown sauce.
• Brown Rice or Quinoa: For a nuttier flavor profile and a boost of fiber.
• 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds: A perfect, vibrant green side dish to round out the meal.
• Crispy Spring Rolls: Add some crunch to your dinner table with a side of baked or fried vegetable spring rolls.
• Egg Roll in a Bowl: If you want to go low-carb, serve this chicken alongside a bowl of seasoned cabbage.

Storage and Reheating

This dish makes for fantastic leftovers, but you need to store it correctly to keep the chicken from drying out. Let the stir-fry cool completely to room temperature before transferring it into an airtight glass container.

It will keep beautifully in the refrigerator for up to four days. However, the broccoli will naturally soften as it sits in the moisture of the sauce.

Do not freeze this.

When you are ready to reheat, skip the microwave if you can because it tends to turn the chicken rubbery. Instead, splash a tablespoon of water into a skillet over medium heat, add the leftovers, and toss gently until warmed through.

Ingredient Substitutes

If you are missing an ingredient or have dietary restrictions, here are the easiest ways to adapt this stir-fry without losing that classic takeout flavor:

1. Chicken Breast: Swap for boneless, skinless chicken thighs for a juicier bite, or use extra-firm tofu that has been pressed and cubed.
2. Oyster Sauce: Use vegetarian stir-fry sauce (usually made from mushrooms) or a sweet soy sauce glaze as a 1:1 substitute.
3. Shaoxing Wine: Dry sherry, mirin, or even apple juice with a splash of rice vinegar will work in a pinch.
4. Broccoli: Swap for broccolini, snap peas, or baby bok choy. If you want a different vegetable side entirely, check out my guide on Bok Choy with Garlic and Ginger.

I hope this quick stir-fry brings a little bit of cozy, low-stress joy to your kitchen tonight. It certainly saved me from many a sad takeout delivery, and I think you will love how quickly it comes together. Let me know how yours turns out!