An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}
Chicken and broccoli should be on your weekday dinner rotation menu, because it’s so easy to prepare and the result tastes even better than takeout. If you rarely cook Chinese stir fries at home, this is a great dish to start with. It only requires one protein, one vegetable, and one sauce. The cooking doesn’t require a wok and the process is very simple. Start your steamed rice while preparing this dish and your dinner will be ready in 30 minutes.
Cooking notes
1. What cookware to use
I’ve discussed why not to use a wok and how to set up your stir fry station in the past in great detail.
Before moving to the US, I always cooked with a small cast iron wok and gas stove in my Chinese kitchen. I switched to a heavy nonstick skillet when I moved to Austin, because it heated up faster and held heat better on the electric stove. Now that I finally have a gas stove again in my New York kitchen, the flame is so weak that sometimes I have trouble boiling water. Now I use both nonstick and carbon steel pans depending on the dishes I make.
If you just started cooking Chinese food, or if you have a similar kitchen situation to mine (electric stove, IH stove, or not-so-powerful gas stove), cooking with a nonstick skillet or carbon steel skillet will be the best option. It’s easier to learn to use, heats up better, and creates great results.
2. Key ingredients
Aromatics – It’s very important to use fresh ginger and garlic to create the authentic Chinese food experience. Sometimes I add a handful of chopped green onion to further add fragrance to the dish.
Oyster sauce – In my world it’s a sauce that is quite close to hoisin sauce, only it tastes much better. It adds a rich, savory umami (from oyster extract) and a slightly sweet note to the stir fry sauce.
Shaoxing wine – Used in most Chinese stir fry dishes, including vegetables. It adds a deep fermented savory taste. If you do not want alcohol in your dish, you can use chicken broth to replace it. The flavor of the sauce will fall flat a bit, but you will still get a great result.
Dark soy sauce – It has a darker color and tastes less salty than soy sauce. It’s commonly used in Chinese stir fries to add a beautiful caramelized color to the meat. You can replace it with soy sauce if you don’t have any on hand. Your dish will come out lighter than mine, but still taste great.
3. Easy prep
Getting your working station organized is key to making good stir fries. Different from many Western style cooking techniques, the Chinese stir fry process happens very quickly. Once you heat up the pan, it usually takes less than 5 minutes to cook a dish. Be sure to cut all the ingredients, make the sauce, and have all the ingredients ready near your stove.
When I prepare my stir fry, I like to go one step further and group the ingredients according to the cooking steps, so I can use fewer prep bowls. It makes your working station less crowded, prevents you from forgetting to add ingredients during cooking, and makes clean-up faster.
In the case of the chicken and broccoli stir fry, you should have 5 items near your stove:
- Mixed sauce
- Marinated chicken
- Chopped broccoli
- Chopped ginger and garlic
- Cooking oil (not shown in the picture)
4. Cooking process
Making chicken and broccoli is super easy. All you need to do is:
- Steam the broccoli in the stir fry pan using a bit of water. I do this instead of blanching the broccoli in a separate pot. It cooks faster this way and you only use one pan in total.
- Heat up your pan very hot. Sear both sides of the chicken. It helps to brown the chicken better if you spread it in the pan in a single layer and don’t touch it until the bottom is browned.
- Add the aromatics.
- Add the cooked broccoli and the sauce, then cook until sauce is thickened.
That’s it!
5. One word on oil
The amount of oil you need largely depends on the type of pan you’re using. If you use a nonstick pan, you can cut the oil to 1 tablespoon without any problem. If you use a carbon steel or cast iron pan, you might need to use more oil, so the bottom of the pan is covered completely with a thin layer of oil to prevent the chicken from sticking to the pan.
More delicious take-out style recipes
- String Bean Chicken
- Crispy Chinese Honey Chicken (without Deep Frying)
- 15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)
- Black Pepper Steak
- Easy Beef Fried Rice
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Chicken and Broccoli (Chinese Takeout Style)
Ingredients
- 1 lb (454 g) boneless skinless chicken breast (or thigh)
Marinade
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 tablespoon dark soy sauce (or soy sauce)
- 1/4 cup (60 ml) chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Stir-fry
- 1 head (600 g) broccoli , chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic , minced
- 1 teaspoon ginger , minced
Instructions
- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Combine all the sauce ingredients in a bowl. Stir to mix well.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
- Serve hot with steamed rice or boiled noodles as a main dish.
This was the BEST chicken and broccoli I have ever made! Absolutely delish!
I made this dish for our dinner tonight and it was delicious. Thank you for sharing this recipe.
Magic recipe, loved it planning on making it again next week
We love this recipe! Im vegetarian so I’ll just eat it with mushrooms and broccoli and cauliflower but my husband loves it! I add Siracha to add extra flavor. 🙂
Absolutely delicious. Easy to make and so tasty. Will be a regular
This is a winner, I don’t add a lot of salt usually so I would remove it next time
I really loved this recipe and so did my husband. I used extra minced garlic and chopped ginger so the flavour was wonderful. We will have it again.
I made it easy to follow instruction .came out beautifully
This was the best chicken and broccoli I’ve ever made!! Easy directions and so so good
This was really good. My family enjoyed it. I did miss the part about cooking the chicken in batches and I double the recipe so to save it we fried the chicken a little instead and it wasn’t greasy at all and everything mixed in very well.
This was delicious! I’m so excited to make it again
Delicious! My family loves when I make this.
Hi guys, I tried this recipe, it was awesome. My family love it’s authentic taste 😋 and definitely it’s on our menu for at least once per week. I added a little hot pepper sauce for a more spicy Caribbean flavor. 😋 Tasty!
This is delicious! I added extra ginger and garlic to sauce
Great recipe! I followed it as written except for adding some reconstituted shiitake mushrooms because … well, mushrooms. Next time, I’ll probably add in some sliced carrots or bamboo shoots, but trust me, there will be a next time.
Better than delivery! (As expected)
I have made several of Maggie’s recipes and knew this would be a winner. It was SO easy, came together in 30 minutes, and was so moist, saucy, and perfect for a cozy, chilly night. I didn’t have oyster sauce, but used a hoisin-based spicy Korean BBQ sauce and it was delicious. The recipe allows for some interpreting, if you are familiar with the listed ingredients and style of cooking. I added sliced mushrooms and would love to add water chestnuts next time. I will make this again, 100%!
Great recipe, easy to follow directions. Delicious as always
This was fun to cook and turned out great! I’ve made it twice now. I like it because you can use the recipe as a springboard to try out new things. My second time cooking it I added some celery and julienned carrots (cooked after the meat and before adding garlic/ginger), and I added a tablespoon of gochujang to the sauce to give it more spicy depth. I appreciate the instructions for how to make it saucier or thicker depending what you want; I added extra broth and cornstarch to have some extra sauce for my rice to soak up.
This has become a weekly staple meal for us! It is very simple to make and delicious! I have doubled the sauce and added extra veggies like snow peas, carrots , and peppers. This is truly a keeper! The chicken does tend to stick so let it cook for 2 minutes so it can release. You can add a few T of stock to the pan to release all the browned bits as you combine with the broccoli.
I don’t usually write reviews, but this chicken and broccoli recipe is the best I’ve tried. I love the one pan approach. The sauce was perfectly flavorful. I did add a bit of baking soda to the chicken marinade, but other than that, I followed the recipe just as written. I can’t wait to try other recipes on this site.