Asian Main

Chinese Chicken and Broccoli Recipe

A comforting stir fry with tender chicken, vibrant broccoli, and a glossy savory sauce that comes together in one quick pan.

The kitchen fills with the gentle aroma of garlic and ginger as chicken browns in the pan, followed by the sweet crunch of fresh broccoli brightening the wok.

This Chinese Chicken and Broccoli is perfect for a weeknight when you want something satisfying, colorful, and ready in minutes without complicated techniques.

I make it after long days because it feels like a small restaurant in my own kitchen, and the leftovers taste even better the next morning.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time15 mins

🕐Total Time30 mins

🍰Servings4 servings

🇺🇸CuisineChinese-inspired

🔢Calories~350 per serving

Ingredients

Protein and vegetables

1 pound boneless skinless chicken thighs, cut into bite sized pieces

2 cups broccoli florets

1 red bell pepper, thinly sliced (optional for extra crunch)

2 green onions, sliced, plus extra for garnish

Aromatics and sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce or tamari

1 tablespoon oyster sauce (or vegetarian alternative)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water

2 tablespoons cooking oil such as avocado or canola

Cooked rice for serving, optional

Substitutions & Variations

★Use chicken breast instead of thighs if you prefer a leaner cut

★Swap broccoli with snap peas or green beans for variety

★Replace oyster sauce with mushroom sauce for a vegetarian option

★Make it gluten free by using tamari and ensuring the oyster sauce is gluten free

Step-by-Step Instructions

1

Prep the chicken and sauce

Pat the chicken pieces dry with paper towels, then season lightly with salt and pepper. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch slurry, and a pinch of sugar so the sauce is ready to pour.

2

Cook the chicken until browned

Heat the cooking oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and cook without stirring for a few minutes until lightly browned, then stir fry until just cooked through.

3

Add aromatics

Push the chicken to the sides of the pan, add a splash more oil if needed, then stir in the minced garlic and grated ginger. Cook for 30 seconds until fragrant, stirring constantly.

4

Stir in the broccoli and bell pepper

Toss in the broccoli florets and sliced bell pepper, spreading them in a layer so they get slight char. Stir fry for 3 to 4 minutes until bright green and tender crisp.

5

Combine and simmer with sauce

Return the cooked chicken to the pan with any juices, pour the sauce mixture around the edges, and stir everything together. Let it bubble for 2 to 3 minutes until the sauce thickens and coats the ingredients.

6

Finish with green onions

Turn off the heat and fold in most of the sliced green onions, leaving a little for garnish. The residual heat will wilt them slightly and keep the texture bright.

7

Taste and adjust seasoning

Check the flavor and add a pinch more salt, a splash more soy sauce, or a squeeze of rice vinegar if you prefer more tang.

8

Serve hot over rice

Scoop the chicken and broccoli over steamed or fluffy rice, or enjoy the dish on its own for a lighter meal.

9

Garnish and cool slightly

Sprinkle with the reserved green onions and let the dish rest for a minute before serving so the sauce settles into every bite.

10

Store leftovers properly

Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.

Pro Baker Tips

✓For extra flavor, marinate the chicken in a little soy sauce and ginger for 10 minutes before cooking

✓Blanch the broccoli for one minute in boiling salted water first if you want deeper color and faster stir frying

✓Keep the sauce ingredients pre mixed in a small jar so you can pour quickly while the pan stays hot

✓Use a well seasoned wok or heavy skillet to keep ingredients from sticking during the quick cook

Storage & Serving Notes

◆Refrigerate in an airtight container for up to 3 days

◆Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to refresh the sauce

Serving Suggestions

Serve this glossy, savory chicken and broccoli over rice for a complete meal that feels special yet effortless.

›Over steamed jasmine or long grain rice

›With a simple cucumber salad and miso soup for a full menu

›Top with sesame seeds for extra aroma and visual appeal

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, use boneless skinless chicken breast and cut it into even pieces. It will cook a bit faster, so watch closely to avoid drying out.

How do I keep the broccoli bright green and crisp?

Blanch the florets in salted boiling water for one minute, shock in ice water, then stir fry briefly at high heat for the best color and texture.

Is this dish gluten free?

It can be made gluten free by using tamari instead of regular soy sauce and verifying that the oyster sauce or its substitute are gluten free.

Can I make the sauce ahead of time?

Yes, whisk all sauce ingredients and store in a sealed jar in the fridge for up to 3 days. Shake before using.

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Go Make It!

I hope you enjoy making this Chinese Chicken and Broccoli at home and sharing it with the people you care about.