Best Chinese Chicken and Broccoli Stir-Fry Recipe
Chinese Chicken and Broccoli Stir-Fry is one of the most beloved dishes in Chinese-American cuisine, adored for its delicious combination of tender chicken, crisp broccoli, and savory sauce. It’s a comforting, wholesome meal that can be prepared in under 30 minutes, making it ideal for a busy weeknight dinner. Whether you’re trying to eat healthier, craving a takeout alternative, or looking for a flavorful meal, this stir-fry hits all the right notes.
Instructions
Step 1: Marinate the Chicken
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Prepare the Chicken: Start by slicing your chicken into bite-sized pieces. Thin slices will cook quickly and ensure that each piece is tender.
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Make the Marinade: In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, Shaoxing wine (or dry sherry), salt, and white pepper. Stir until the ingredients are well-mixed.
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Marinate the Chicken: Add the chicken pieces to the marinade and mix them thoroughly to ensure they’re evenly coated. Let the chicken marinate for about 15–20 minutes. If you have more time, you can let it marinate for up to 1 hour in the fridge for more flavor, but 15 minutes is usually enough.
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Step 2: Prepare the Stir-Fry Sauce
While the chicken is marinating, prepare the stir-fry sauce.
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Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (or brown sugar), sesame oil, chili flakes, and chicken broth (or water). The sauce should be a balance of salty, sweet, and slightly tangy flavors. Adjust the sweetness or saltiness to your preference by adding more honey, soy sauce, or broth.
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Make the Cornstarch Slurry: In a separate small bowl, combine 1 tablespoon cornstarch with 2 tablespoons of water. Mix well to form a slurry. This will be added later to thicken the sauce.
Step 3: Cook the Chicken and Vegetables
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Heat the Pan: Heat a large skillet or wok over medium-high heat. Once the pan is hot, add 1 tablespoon of vegetable oil (or peanut oil) and swirl to coat the bottom of the pan.
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Cook the Chicken: Add the marinated chicken to the pan in a single layer. Stir-fry the chicken for about 3–4 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through. Remove the chicken from the pan and set it aside.
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Stir-Fry the Vegetables: In the same pan, add another 1 tablespoon of vegetable oil. Add the broccoli florets and cook for about 2–3 minutes until they start to become tender but are still bright green and slightly crisp. If using frozen broccoli, it may take slightly longer to cook. You can also add 1/2 sliced onion and 1 sliced red bell pepper at this point if using them. Stir-fry for an additional 2 minutes.
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Add the Garlic and Ginger: Add the minced garlic and ginger to the pan and stir-fry for another 30 seconds until fragrant. Be careful not to burn the garlic.
Step 4: Combine the Chicken and Vegetables
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Return the Chicken to the Pan: Add the cooked chicken back into the pan with the broccoli and vegetables. Stir to combine all the ingredients.
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Add the Stir-Fry Sauce: Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly in the sauce.
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Thicken the Sauce: Add the cornstarch slurry to the pan and stir constantly as the sauce begins to thicken. This should take about 1–2 minutes. The sauce will become glossy and coat the chicken and vegetables.
Step 5: Serve and Garnish
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Taste and Adjust: Taste the dish and adjust the seasoning if needed. If you want more saltiness, add a splash of soy sauce. If you’d like it sweeter, add a little more honey. For added heat, increase the chili flakes.
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Serve: Transfer the chicken and broccoli stir-fry to a serving platter. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with steamed jasmine rice, brown rice, or noodles for a complete meal.
Cooking Tips for the Best Chinese Chicken and Broccoli Stir-Fry
1. Use Chicken Thighs for Tenderness
While chicken breasts are lean, they can sometimes be a bit dry. For a juicier and more flavorful stir-fry, consider using boneless, skinless chicken thighs. They’re more tender and will stay moist during cooking.
2. Don’t Overcrowd the Pan
When stir-frying, it’s important not to overcrowd the pan. If you add too much chicken or vegetables at once, the food will steam instead of fry, leading to soggy results. Stir-fry the chicken in batches if necessary.
3. Adjust the Sauce to Taste
The stir-fry sauce can be modified based on your flavor preferences. If you prefer a sweeter dish, increase the honey or brown sugar. If you want it more savory, add more soy sauce or oyster sauce. A dash of rice vinegar will add tang, while hoisin sauce lends a rich sweetness.
4. Use Fresh Broccoli
Fresh broccoli works best in this dish because it adds a nice crunch and vibrant green color. If you use frozen broccoli, make sure to thaw and drain it well to prevent excess moisture in the pan.
5. Add Other Vegetables
Feel free to add other vegetables to the stir-fry. Carrots, snow peas, mushrooms, or water chestnuts all make great additions and enhance the dish’s texture and flavor.
6. Make the Dish Spicy
If you enjoy spicy food, you can increase the chili flakes in the sauce or add fresh sliced chili peppers when stir-frying the vegetables. Alternatively, a dash of Sriracha or chili paste will add extra heat.
How to Make This Dish Healthier
Chinese Chicken and Broccoli Stir-Fry is already a relatively healthy dish, but there are a few ways to lighten it up even further if desired:
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Use Less Oil: Instead of frying the chicken and vegetables in a lot of oil, consider using a non-stick pan or wok to reduce the amount of oil needed. You can also try using less oil when stir-frying the chicken.
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Add More Veggies: Increase the vegetable-to-chicken ratio by adding more broccoli or other veggies like bell peppers, spinach, or zucchini. This will make the dish more nutrient-dense and fiber-rich.
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Use a Low-Sodium Soy Sauce: To cut down on sodium, opt for low-sodium soy sauce in the marinade and stir-fry sauce. This will still provide the umami flavor without the extra salt.
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Serve with Brown Rice: Swap white rice for brown rice for added fiber and nutrients.
Serving Suggestions
Chinese Chicken and Broccoli Stir-Fry is a versatile dish that can be served with a variety of side dishes:
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Steamed Jasmine Rice: The fragrant rice pairs perfectly with the savory sauce and tender chicken.
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Brown Rice: A healthier option that adds a nutty flavor and more fiber.
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Egg Fried Rice: For a more indulgent option, serve the stir-fry with egg fried rice for a richer meal.
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Noodles: Serve the stir-fry with lo mein or chow mein noodles for a more hearty option.
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Chinese Dumplings: Pair with dumplings as a side dish for a more complete Chinese-inspired meal.
Conclusion
Chinese Chicken and Broccoli Stir-Fry is a perfect weeknight meal that combines savory flavors, vibrant vegetables, and protein-packed chicken. With a few simple ingredients, you can create a dish that tastes just like your favorite takeout but with the benefit of being homemade and customizable to your taste. Whether you’re cooking for yourself or feeding a family, this dish is sure to be a crowd-pleaser. It’s fast, flavorful, and a great way to bring the taste of Chinese cuisine to your home kitchen.
Best Chinese Chicken and Broccoli Stir-Fry Recipe
Ingredients
- For the stir-fry:
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 3 cups broccoli florets (fresh or frozen)
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 small onion, thinly sliced (optional)
- For the sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional, but recommended for authentic flavor)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or honey)
- 1 tsp cornstarch mixed with 2 tbsp cold water (for thickening)
- ½ tsp sesame oil (optional, for added depth)
Instructions
- Prep the chicken:
Slice the chicken into thin, bite-sized pieces. Season lightly with a pinch of salt and pepper. - Prepare the sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil (if using). In another small bowl, dissolve the cornstarch in cold water and set it aside. - Blanch the broccoli:
Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and slightly tender. Drain and set aside (you can also steam the broccoli if you prefer). - Cook the chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside. - Stir-fry the aromatics:
In the same skillet, add a little more oil if necessary. Add the garlic, ginger, and onions (if using). Stir-fry for 1-2 minutes until fragrant. - Combine and cook:
Return the chicken to the skillet along with the blanched broccoli. Give everything a good toss to combine.
Pour the sauce mixture over the chicken and broccoli. Stir well to coat everything in the sauce.
Add the cornstarch mixture and cook for another 1–2 minutes, allowing the sauce to thicken and coat the chicken and broccoli. - Serve:
Once the sauce is thickened and everything is well-coated, remove from heat.
Serve hot over steamed rice or noodles and garnish with sesame seeds or sliced green onions, if desired.