If you’ve ever craved that perfect, cozy Chinese takeout experience, but wanted it to be a little healthier and way easier to make at home – you’re going to absolutely love this Chinese Chicken and Broccoli Stir Fry.
This dish is super quick (like, 30 minutes or less), packed with fresh veggies, and the chicken stays juicy and flavorful thanks to a simple, savory sauce you’ll want to drizzle on everything.
It’s kid-approved, husband-approved, and perfect for those nights when you just want a delicious homemade meal without spending forever in the kitchen.
I’ve made this about a hundred times (not even exaggerating), and every time my family fights over the leftovers, it’s that good. Let’s get you cooking!
What You’ll Need
- 1 lb boneless, skinless chicken breast (thinly sliced)
- 3 cups fresh broccoli florets
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated, optional but delicious)
- 1/2 cup chicken broth (low sodium if possible)
- 1/4 cup soy sauce (or coconut aminos for a lighter option)
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil (for flavor boost)
- Cooked white rice, brown rice, or noodles (for serving)
Pro Tips for Family & Kid-Friendly Success
- Slice the chicken thinly: This makes it cook super fast and keeps it tender (no dried out chicken sadness).
- Steam the broccoli slightly before stir-frying: Just 2 minutes in the microwave or a quick blanch makes sure it stays vibrant and not too crunchy (especially helpful for picky eaters!).
- Use low-sodium soy sauce: That way you control the saltiness, you can always add a sprinkle at the end if needed.
- Double the sauce: Seriously, kids love the saucy part over rice! I always make 1.5x the sauce amount.
- Get everything prepped before cooking: Stir-fry moves fast. You don’t want to be chopping broccoli while your chicken burns. 😉
Tools You’ll Need
- Large skillet or wok
- Knife and cutting board
- Small bowl (for mixing sauce)
- Tongs or a good spatula
- Rice cooker or pot (for making your rice)
Substitutions and Variations
- Chicken thighs instead of breasts for a juicier, richer version.
- Frozen broccoli if you’re short on time, just thaw it slightly and pat dry first.
- Gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce.
- Vegetarian option: Swap chicken for cubed tofu and use vegetable broth.
- Add-ins: Throw in carrots, snap peas, mushrooms, or red bell peppers for extra color and veggies.
Make-Ahead Tips
- You can slice the chicken and broccoli up to 24 hours ahead and keep them in separate containers in the fridge.
- The sauce can be pre-mixed and stored in a jar, just shake before using.
- Leftover rice? Perfect. Day-old rice is the best for serving with stir-fries.
How to Make Chinese Chicken and Broccoli Stir Fry
- Prep your ingredients: Thinly slice chicken, cut broccoli into bite-sized florets, mince garlic, and grate ginger.
- Make the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, honey, sesame oil, and a cornstarch-water slurry. Set aside.
- Steam broccoli: Microwave broccoli with a splash of water for 2 minutes or blanch quickly in boiling water. Drain and set aside.
- Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken slices and stir-fry until lightly browned and just cooked through (about 4-5 minutes). Remove to a plate.
- Stir-fry aromatics: Add another tablespoon oil to the pan. Toss in garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add broccoli: Toss in the pre-steamed broccoli and stir around for 1-2 minutes.
- Return chicken + add sauce: Add chicken back to the pan. Pour in the sauce and stir quickly so everything is coated.
- Simmer briefly: Let the sauce bubble and thicken (about 1-2 minutes).
- Serve hot: Over rice or noodles, sprinkle sesame seeds if you’re feeling fancy!
Leftovers and Storage Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Microwave gently or stir-fry quickly to rewarm (add a splash of broth or water if it’s too thick).
- Freeze? Not recommended, broccoli tends to get mushy after freezing and thawing.
FAQs 🤔
Q: Can I make this without oyster sauce?
A: Yes! Substitute with more soy sauce plus a tiny splash of hoisin sauce or leave it out if needed.
Q: How do I keep the chicken tender?
A: Thin slices + quick cooking = juicy chicken! Also, don’t overcook it, take it out once it’s just done.
Q: Can I add more vegetables?
A: Absolutely! Stir-fries are flexible. Just adjust cooking times depending on the veggies you add.
Q: What’s the best rice to serve it with?
A: Jasmine or basmati rice are perfect. Brown rice or even cauliflower rice work if you want a lighter option.
Wrap Up
There you have it, your new weeknight lifesaver: Chinese Chicken and Broccoli Stir Fry. It’s fast, easy, family-friendly, and SO much better than waiting for delivery.
If you give this recipe a try, I would absolutely love to hear how it turns out! Leave a comment below with your thoughts, any questions, or even your favorite twist on it!
