Chinese Chicken and Broccoli Stir Fry
This easy Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that beats takeout every single time. A weeknight dinner winner the whole family will love.
The Chinese Chicken and Broccoli Stir Fry You Will Make on Repeat
Some recipes earn a permanent spot in your weeknight rotation, and this Chinese Chicken and Broccoli Stir Fry is exactly that. It is fast, it is deeply savory, and it produces that glossy, restaurant-quality sauce that makes you wonder why you ever bother ordering takeout. If you have been searching for easy dinner recipes with broccoli that actually deliver on flavor, you have found your answer.
The secret is in the technique. A quick velvet on the chicken, a hot wok, and a properly balanced sauce transform simple ingredients into something that genuinely competes with your favorite Chinese restaurant. This is the Chinese Chicken and Broccoli you will crave on a Tuesday night.
Using the right tools genuinely changes the outcome here. A proper wok or a large, heavy skillet with high sides is essential for getting that signature sear without steaming the ingredients. Quality oyster sauce and toasted sesame oil also make a noticeable difference in depth of flavor.
Why This Recipe Works So Well
This chicken and broccoli stir fry is built around a few smart, non-negotiable moves.
- Velveting the chicken: Coating the sliced chicken in soy sauce and cornstarch before cooking is the single biggest upgrade you can make. It keeps the meat impossibly tender, even over screaming-hot heat.
- Blanching the broccoli separately: Rather than tossing raw broccoli into the wok and hoping for the best, a quick 90-second blanch gives you bright green, perfectly crisp-tender florets every single time.
- A sauce built for coating: The combination of soy sauce, oyster sauce, sesame oil, and cornstarch creates a sauce that clings to every piece of chicken and broccoli in a glossy, flavorful glaze.
Chef's Tip: High heat is non-negotiable for a proper stir fry. Crank your burner to its absolute maximum and let the wok or skillet get fully ripping hot before anything goes in. This is what creates that elusive "wok hei" flavor you get at a great Chinese restaurant.
What Goes Into This Chicken and Broccoli Recipe
The ingredient list is refreshingly simple. Boneless chicken breasts slice up clean and cook quickly, while fresh broccoli florets provide that satisfying crunch and gorgeous color. Fresh garlic and ginger are not optional here. They are the aromatic backbone of the entire dish and the difference between a good stir fry and a great one.
For the sauce, low-sodium soy sauce keeps things from getting too salty, oyster sauce adds a deep, slightly sweet umami note, and just a teaspoon of brown sugar rounds everything out beautifully. A pinch of red pepper flakes is optional but highly encouraged if you like a little warmth in your easy dinner recipes.
This is one of those things to make with broccoli that genuinely gets requested again and again, especially by people who claim they do not even like broccoli.
Tips for the Best Stir Fry Every Time
Prep everything before you cook. Stir frying moves fast. By the time the garlic hits the pan, there is no time to be measuring sauces or slicing chicken. Have every single component ready to go before you turn on the heat.
Slice the chicken thin. Against the grain, as thin as you can manage. Thin slices cook in seconds and stay tender throughout.
Do not crowd the pan. If you are doubling the recipe, cook the chicken in two batches. Crowding drops the temperature and causes the meat to steam instead of sear.
Pro Tip: Make the sauce the night before and store it in a small jar in the fridge. On busy weeknights, this chicken and broccoli stir fry comes together in under 20 minutes flat.
Ready to bring dinner together? Here is the complete step-by-step recipe:
Chinese Chicken and Broccoli Stir Fry
This easy Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that beats takeout every single time. A weeknight dinner winner the whole family will love.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, thinly sliced against the grain
- 4 cups broccoli florets, cut into bite-sized pieces
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 2 tbsp vegetable oil, divided
- 3/8 cup chicken broth, low sodium
- 2 tbsp cornstarch, divided
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, freshly grated
- 1 tsp brown sugar
- 1/4 tsp red pepper flakes, optional, for heat
- 2 tbsp water, for velveting the chicken
- 1 tsp sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instruction
Velvet the chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water. Toss well to coat and let it marinate for at least 10 minutes while you prep everything else.
Make the stir fry sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, chicken broth, sesame oil, brown sugar, and remaining 1 tablespoon cornstarch until smooth. Set aside.
Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 90 seconds until bright green and just barely tender. Drain immediately and set aside.
Sear the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 2 minutes. Flip and cook another 1 to 2 minutes until cooked through and lightly golden. Transfer to a plate.
Saute aromatics: Add the remaining 1 tablespoon vegetable oil to the same wok over medium-high heat. Add the garlic, ginger, and red pepper flakes (if using). Stir fry for 30 seconds until fragrant, being careful not to burn.
Combine everything: Return the chicken to the wok and add the blanched broccoli. Pour the sauce over the top and toss everything together over high heat for 1 to 2 minutes until the sauce thickens and coats everything in a glossy, beautiful glaze.
Serve immediately over steamed white rice or noodles, garnished with sesame seeds and sliced green onions.
Equipment
- Large wok or 12-inch skillet
- Medium mixing bowls
- Small whisk
- Chef's knife and cutting board
- Medium saucepan (for blanching broccoli)
- Colander
- Wooden spoon or wok spatula
Notes
Serving and Storing Your Stir Fry
This Chinese chicken and broccoli is best served immediately over a bowl of fluffy steamed white rice. Jasmine rice is the classic choice, but brown rice or even noodles work beautifully if that is what you have on hand.
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a small splash of chicken broth to bring the sauce back to life. This dish is a regular on the weekly lineup for anyone hunting for reliable, crowd-pleasing dinner ideas with broccoli, and for good reason. Once you make it, takeout menus start to feel very unnecessary.
