This chicken and broccoli stir-fry is a popular takeout dish you can easily recreate in your own kitchen. It features tender pieces of chicken and crisp broccoli florets, all brought together with a savory, glossy sauce.
The whole meal comes together in about 25 minutes, making it a great option for a fast weeknight dinner. A simple technique called velveting ensures the chicken is extra tender.
Why You’ll Love Chinese Chicken and Broccoli
- Velveting the chicken with baking soda and cornstarch makes it exceptionally tender and moist.
- Par-cooking the broccoli separately ensures it’s perfectly cooked and crisp-tender without getting mushy in the stir-fry.
- Mixing the sauce ingredients ahead of time lets you add everything to the hot wok at once for quick, even cooking.
Chinese Chicken and Broccoli Ingredients
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They are naturally more tender, so you can skip the baking soda step if you prefer.
- Shaoxing Wine: This Chinese cooking wine adds a distinct flavor. If you can’t find it, you can substitute with dry sherry or mirin.
- Oyster Sauce: This is a key ingredient for the sauce’s savory depth. Look for it in the international aisle of most grocery stores.
- Broccoli: You can use one large head of broccoli or buy pre-cut florets to save time. Frozen florets also work, just thaw and pat them dry first.
Exact quantities are in the recipe card below.
How to Make Chinese Chicken and Broccoli
Step 1: Prep the Chicken and Sauce
Start by velveting the chicken. Slice it thinly and let it rest in a baking soda solution, then rinse, dry, and coat with cornstarch. While the chicken rests, chop the broccoli and mix all the sauce ingredients in a small bowl until smooth.
Step 2: Cook the Broccoli and Aromatics
Briefly boil the broccoli florets until they are bright green and crisp-tender, then drain well. In a large skillet or wok, heat the oil and stir-fry the garlic and onion until fragrant.
Step 3: Stir-Fry and Finish
Add the chicken to the hot skillet and cook until it’s cooked through. Add the blanched broccoli back to the pan, then pour in the sauce and water. Stir everything together and let it simmer for a minute or two until the sauce has thickened and beautifully coats all the ingredients.
Storage Tips for Chinese Chicken and Broccoli
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the sauce can separate and the broccoli may become soft upon reheating. Reheat gently in a skillet over medium-low heat or in the microwave.
Expert Tips for Chinese Chicken and Broccoli
- Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- The baking soda wash is a technique called velveting, which gives the chicken a tender texture. Do not skip the rinsing step, or the chicken will taste of soda.
- Blanching the broccoli first ensures it’s perfectly cooked without making the stir-fry watery. Drain it very well before adding it to the skillet.
- If your sauce is too thin, you can thicken it by stirring in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons of cold water.
What to Serve with Chinese Chicken and Broccoli?
Serve the chicken and broccoli immediately over a bed of fluffy white or brown rice.
Chinese Chicken and Broccoli Recipe FAQs
Can I add other vegetables?
Yes, feel free to add other quick-cooking vegetables like sliced bell peppers, carrots, or mushrooms. Add them with the onion and garlic to give them enough time to cook.
Is the oyster sauce necessary?
Oyster sauce provides a unique savory and slightly sweet flavor that is central to this dish. Vegetarian mushroom-based ‘oyster’ sauces are a good substitute if needed.
My sauce is too thin. How can I fix it?
To thicken the sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Slowly stir the slurry into the simmering sauce until it reaches your desired consistency.
Chinese Chicken and Broccoli
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced, 450g
- 1 tsp baking soda
- 3 tbsp cornstarch divided
- 1 lb broccoli cut into bite-sized florets, 450g
- 2 tbsp vegetable oil or other neutral oil
- 2 cloves garlic minced
- 1/2 medium onion sliced
- 1 cup water 240ml
- Cooked white rice for serving
For the Sauce
- 3 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1 ½ tbsp Shaoxing wine
- 2 tsp toasted sesame oil
- 1/4 tsp white pepper
Instructions
- In a medium bowl, toss the sliced chicken with the baking soda and 1/4 cup of water. Let it sit for 15 minutes. Rinse the chicken thoroughly under cold water, drain, and pat very dry with paper towels. Return to the bowl and toss with 2 tablespoons of cornstarch until coated.
- While the chicken rests, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and the remaining 1 tablespoon of cornstarch until smooth. Set aside.
- Bring a small pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, until crisp-tender and bright green. Drain well and set aside.
- Heat the vegetable oil in a large skillet or wok over high heat. Add the garlic and sliced onion and stir-fry for about 20 seconds until fragrant.
- Add the coated chicken to the skillet in a single layer. Let it cook for about 1 minute without moving, then stir-fry for another 2-3 minutes until golden and cooked through. The internal temperature should reach 165°F (74°C).
- Add the drained broccoli back to the skillet. Give the sauce a quick stir and pour it into the pan along with 1 cup of water.
- Stir everything together and bring to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and broccoli.
- Serve immediately over cooked rice.
