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.
SaveI 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.
Chinese Chicken And Broccoli Recipe
Ingredients
Protein and vegetables
Aromatics and sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers properly
Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.
Substitutions and 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
Chloe's 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
How to store it
- 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.
Let's get cooking!
I hope you enjoy making this Chinese Chicken and Broccoli at home and sharing it with the people you care about.
