Chinese Chicken and Broccoli: A Quick and Flavorful Stir-Fry

Hey there, fellow food lovers! Today, I’m sharing one of my absolute favorite weeknight dinner recipes: Chinese Chicken and Broccoli. This classic stir-fry combines tender chicken pieces with crisp broccoli florets in a savory brown sauce that’s simply irresistible. As someone who’s been cooking Asian-inspired dishes for over 15 years, I’ve perfected this recipe to be both authentic and accessible for home cooks.

Why I Love This Dish

Chinese Chicken and Broccoli holds a special place in my heart. Not only is it a staple on American-Chinese restaurant menus, but it’s also become a regular in my home cooking rotation. Here’s why I absolutely adore this dish:

• It’s incredibly quick to prepare – ready in under 30 minutes
• The flavor profile is perfect – savory, slightly sweet, with that umami punch
• It’s a balanced one-pan meal with protein and vegetables
• Leftovers taste amazing the next day (if there are any!)
• It’s healthier than takeout but just as satisfying

Ingredients You’ll Need

For this delicious stir-fry, I use simple ingredients that create big flavors:

For the Chicken and Broccoli:

• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 crowns broccoli (about 4 cups florets)
• 2 tablespoons vegetable oil (divided)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 green onions (sliced, whites and greens separated)
• 1 tablespoon sesame seeds (for garnish)

For the Sauce:

• 1/2 cup chicken broth
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon hoisin sauce
• 1 tablespoon Chinese rice wine (or dry sherry)
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper

Step-by-Step Instructions

Preparation Phase

1. Prep the chicken: I like to slice my chicken thighs when they’re slightly frozen – it makes cutting them into even pieces much easier. If using chicken breast, make sure not to cut the pieces too small as they can dry out quickly.
2. Cut the broccoli: Cut broccoli into even-sized florets, about 1.5 inches each. Don’t discard the stems! Peel the tough outer layer and slice the tender inner stem into coins – they add great texture to the dish.
3. Make the sauce: In a bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. This ensures a smooth sauce without any lumps.

Cooking Process

1. Blanch the broccoli: Bring a pot of water to a boil. Add a pinch of salt and blanch the broccoli florets for 1-2 minutes until bright green but still crisp. Immediately transfer to an ice bath to stop the cooking. Drain well.
2. Cook the chicken: Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add chicken pieces in a single layer (work in batches if needed) and let them sear undisturbed for 1 minute. Stir-fry for another 3-4 minutes until golden brown and nearly cooked through. Remove to a plate.
3. Aromatics: In the same wok, add remaining 1 tablespoon oil. Add minced garlic, grated ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
4. Combine: Return chicken to the wok. Add blanched broccoli and toss to combine.
5. Add sauce: Give your sauce mixture a quick whisk (the cornstarch settles), then pour it into the wok. Bring to a simmer, stirring constantly as the sauce thickens, about 1-2 minutes.
6. Finish: Sprinkle with green onion tops and sesame seeds. Serve immediately over steamed rice.

Pro Tips from My Kitchen to Yours

Over the years, I’ve discovered some tricks that elevate this dish from good to great:

1. Velveting the chicken: For restaurant-quality tender chicken, try velveting! Marinate the chicken pieces in 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon oil for 30 minutes before cooking.
2. Don’t overcook the broccoli: Blanching helps the broccoli stay vibrant green and maintain some crunch. If you skip blanching, add 2 tablespoons of water to the wok after adding broccoli and cover for 1 minute to steam.
3. Sauce consistency: If your sauce gets too thick, add a splash of chicken broth. Too thin? Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in.
4. Heat management: A properly hot wok is crucial for authentic stir-fry flavor. Let your wok get smoking hot before adding oil, then ingredients. This prevents sticking and creates that coveted “wok hei” (breath of the wok).

Variations to Try

One thing I love about this recipe is how adaptable it is. Here are some of my favorite variations:

Protein Swaps:

• Swap chicken for thinly sliced beef (flank steak works great)
• Use shrimp instead of chicken (reduce cooking time to 1-2 minutes per side)
• For a vegetarian version, substitute tofu (press firm tofu, cut into cubes, and pan-fry until golden)

Vegetable Additions:

• Add sliced carrots, snow peas, or water chestnuts for extra crunch
• Include sliced mushrooms (shiitake or button) for an earthy flavor
• Toss in bean sprouts at the very end for fresh texture

Sauce Alternatives:

• Spice it up with 1-2 teaspoons of chili oil or sriracha
• Make it sweeter with an extra teaspoon of brown sugar or honey
• For a more complex flavor, add 1 tablespoon of black bean sauce

Nutrition Information

I know many of us are health-conscious these days, so I’ve calculated the approximate nutritional values per serving (recipe makes 4 servings):

Serving Suggestions

In my household, I typically serve this chicken and broccoli over steamed jasmine rice, but there are plenty of other delicious options:

• Over brown rice for extra fiber and nutty flavor
• With lo mein noodles for a classic takeout-style meal
• Alongside cauliflower rice for a lower-carb option
• In lettuce cups for a fun, handheld appetizer version

I also like to include some simple sides to round out the meal:

• Hot and sour soup as a starter
• Cucumber salad with rice vinegar and sesame oil
• Steamed dumplings (store-bought work great in a pinch!)
• Fresh fruit like oranges or pineapple for dessert

The History Behind the Dish

Chinese Chicken and Broccoli has an interesting origin story that bridges Eastern and Western cuisines. Traditional Chinese cuisine doesn’t actually use Western broccoli – it relies on Chinese broccoli (gai lan), which has smaller florets and longer stems. The version we’re familiar with in America was adapted by Chinese immigrants who used local ingredients available to them.

When I traveled to Guangdong province in China, I discovered that the authentic version uses gai lan and is typically served with oyster sauce. Our American adaptation maintains the essence of the dish while making it accessible with ingredients found in any grocery store.

Time-Saving Tips for Busy Weeknights

On those hectic weeknights when time is scarce, here are my shortcuts:

1. Meal prep components: Cut chicken and store in the refrigerator for up to 2 days. Pre-mix the sauce and refrigerate for up to 3 days.
2. Use pre-cut ingredients: Most grocery stores sell pre-cut broccoli florets. Yes, they’re a bit more expensive, but the time saved can be worth it.
3. Freezer-friendly: This dish freezes surprisingly well! Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of water.
4. Make a double batch: Since you’re already doing the work, double the recipe and enjoy leftovers for lunch the next day.

Equipment Recommendations

While you don’t need fancy equipment to make great chicken and broccoli, here are some tools that make the process smoother:

• A good wok: I use a 14-inch carbon steel wok that distributes heat beautifully. If you don’t have a wok, a large skillet works too.
• Fish spatula: The flexible edge helps flip and toss ingredients without breaking them.
• Garlic press: Saves time mincing garlic and ensures even distribution of flavor.
• Microplane grater: Perfect for finely grating fresh ginger without stringy bits.

Troubleshooting Common Issues

Even experienced cooks encounter challenges sometimes. Here are solutions to common problems:

Problem: Chicken is tough and dry

Solution: Don’t overcook it! Chicken pieces should be removed from the wok when they’re just cooked through. Also, try the velveting technique mentioned earlier.

Problem: Sauce is too salty

Solution: Use low-sodium soy sauce and chicken broth. You can also add a teaspoon of sugar to balance the saltiness.

Problem: Broccoli is too crunchy/too soft

Solution: Adjust your blanching time. For crunchier broccoli, blanch for just 30 seconds. For softer broccoli, extend to 3 minutes.

Problem: Sauce doesn’t thicken

Solution: Make sure your cornstarch is fully dissolved in the liquid before adding to the wok. If it’s still not thickening, increase heat and continue stirring.

Pairing Suggestions

Complete your meal with these complementary dishes and beverages:

Appetizers:

• Spring rolls with sweet chili dipping sauce
• Wonton soup
• Edamame with sea salt

Beverages:

• Jasmine tea (hot or iced)
• Sparkling water with lemon
• Fruit-infused water (try cucumber and mint!)

Desserts:

• Mango pudding
• Fortune cookies (yes, they’re American, but they’re fun!)
• Fresh lychees or longans when in season

Questions & Answers

I often get asked these questions about Chinese Chicken and Broccoli:

Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the sauce and cut the ingredients a day in advance. I wouldn’t recommend cooking it more than a few hours ahead, though, as the broccoli can become soggy and the chicken may dry out when reheated.

Q: Is there a substitute for oyster sauce?
A: Yes! If you’re vegetarian or can’t find oyster sauce, try vegetarian “oyster” sauce (made from mushrooms) or hoisin sauce with a splash of soy sauce. The flavor profile will be slightly different but still delicious.

Q: My family doesn’t like spicy food. How can I adapt this?
A: This recipe isn’t spicy as written. The white pepper adds warmth but not heat. Just omit it for a completely mild version. You can always serve chili oil or sriracha on the side for those who want to add heat.

Q: What’s the best cut of chicken to use?
A: I prefer chicken thighs because they stay juicy and tender, but chicken breast works too. Just be extra careful not to overcook it. For the best texture with breast meat, try the velveting technique I mentioned earlier.

Q: Can I use frozen broccoli?
A: Yes, but the texture won’t be quite the same. Thaw it first and skip the blanching step. Add it directly to the stir-fry and cook until heated through. It won’t have the same crispness as fresh broccoli but will still taste good.

My Personal Connection to This Dish

I first learned to make Chinese Chicken and Broccoli from my neighbor, Mrs. Lin, who moved to our street from Guangzhou when I was in high school. She noticed my interest in cooking and invited me over for informal cooking lessons. We started with simple dishes, and this chicken and broccoli stir-fry was one of the first she taught me.

What I love most about Mrs. Lin’s version was how she balanced the flavors – not too salty, not too sweet, with just the right amount of garlic and ginger to make the dish sing. She also taught me the importance of proper heat management in stir-frying, a skill that has served me well in all my Asian cooking.

Over the years, I’ve tweaked her recipe slightly to suit my family’s preferences, but the heart of it remains the same. Whenever I make it, I think of those afternoons in her kitchen, learning not just recipes but stories of her home country and the significance of food in bringing people together.

Final Thoughts

Chinese Chicken and Broccoli may seem like a simple dish, but when done right, it showcases the beautiful harmony of flavors and textures that makes Chinese cuisine so beloved worldwide. The tender chicken, crisp-tender broccoli, and savory sauce create a satisfying meal that’s greater than the sum of its parts.

What I appreciate most about this recipe is its versatility and reliability. Whether I’m cooking for my family on a busy weeknight, preparing a meal for friends, or teaching my niece and nephew how to cook, it never disappoints. It’s one of those foundational recipes that, once mastered, opens the door to endless variations and culinary creativity.

I hope you’ll give this recipe a try and make it your own. And remember, the most important ingredient in any dish is the joy of cooking – so have fun with it!