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Chicken and Broccoli (Chinese Takeout Style) | An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one from a Chinese restaurant. {Gluten-Free Adaptable}

Chicken and Broccoli (Chinese Takeout Style)

4.91 from 82 votes
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}
To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade

  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

Sauce

Stir-fry

  • 1 head 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.

Nutrition

Serving: 1serving, Calories: 246kcal, Carbohydrates: 10g, Protein: 25g, Fat: 9.8g, Saturated Fat: 1.2g, Cholesterol: 73mg, Sodium: 634mg, Potassium: 512mg, Fiber: 0.8g, Sugar: 3.5g, Calcium: 25mg, Iron: 1mg