Chinese Chicken and Broccoli Stir Fry Recipe
If you’re searching for a lightning-fast dinner that bursts with bold flavor and brings a touch of your favorite takeout to your kitchen, Chinese Chicken and Broccoli Stir Fry is about to become your go-to recipe. This dish combines juicy, tender chicken with crisp broccoli, all tossed in a glossy, savory sauce that clings to every bite. Whether you’re a stir fry pro or just getting started, this recipe lets you whip up a fresh, colorful meal in under 30 minutes with ingredients you likely already have on hand. Plus, it tastes even better than what you’d get from delivery!
Ingredients You’ll Need
The beauty of this Chinese Chicken and Broccoli Stir Fry is how each simple ingredient does double duty: flavoring the dish and providing that classic takeout texture and color. The result is saucy perfection you’ll crave all week long!
- Chicken breast: Thin slices cook quickly and stay juicy, making every bite fork-tender.
- Broccoli florets: A must for color and crunch, broccoli soaks up sauce and brings vibrance to the plate.
- Vegetable oil: Neutral flavor and a high smoke point means perfectly seared chicken and veggies.
- Garlic: Minced fresh garlic gives the stir fry a robust, aromatic kick.
- Fresh ginger: Grated ginger adds brightness and gentle heat—don’t skip it!
- Low-sodium soy sauce: The backbone of the sauce, bringing saltiness and umami depth.
- Oyster sauce: Delivers savory, slightly sweet richness that takes this stir fry to another level.
- Hoisin sauce: Sticky and sweet, hoisin balances saltiness for a complex, craveable glaze.
- Cornstarch: Just a little thickens the stir fry sauce beautifully, giving it that classic restaurant sheen.
- Chicken broth or water: Adds moisture while blending all the sauce components together.
- Sesame oil: A finishing touch that weaves a nutty, toasty aroma throughout the dish.
- Salt and pepper: Essential for seasoning the chicken and dialing in just the right flavor level.
- Sesame seeds and sliced green onions (optional): For gorgeous garnish and added crunch!
How to Make Chinese Chicken and Broccoli Stir Fry
Step 1: Whisk Together the Sauce
First things first, combine soy sauce, oyster sauce, hoisin sauce, chicken broth, and cornstarch in a small bowl. Whisk it up until the cornstarch is fully dissolved and no lumps remain. This luscious, all-in-one sauce will guarantee that your Chinese Chicken and Broccoli Stir Fry gets that unmistakable takeout flavor and glossy finish.
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, season generously with salt and pepper, and cook for 4 to 5 minutes. Flip or stir every so often until the chicken is golden brown and just cooked through. Remove the chicken from the pan and set it aside on a plate; you want all that fond (those tasty little browned bits) left in the pan for added flavor.
Step 3: Sauté the Aromatics
Turn the heat down a touch and add the remaining oil. Toss in the minced garlic and freshly grated ginger, stirring constantly for just about 30 seconds. You’ll know they’re perfect when the kitchen fills with their tantalizing aroma—just be careful not to let them burn!
Step 4: Stir-Fry the Broccoli
Add the broccoli florets straight into the pan. Stir-fry them for 2 to 3 minutes until they turn a bright, vivid green and are just barely tender, with a little bite left. This keeps the stir fry vibrant and fresh—not limp or soggy.
Step 5: Bring It All Together
Return the cooked chicken (along with any juices) to the pan and pour in your premixed sauce. Stir well so every piece is coated. Let it bubble and thicken for 2 to 3 minutes—watch as the sauce clings beautifully to the chicken and broccoli, delivering that signature shine. Drizzle in the sesame oil right at the end for a final burst of nutty aroma.
How to Serve Chinese Chicken and Broccoli Stir Fry
Garnishes
To make your Chinese Chicken and Broccoli Stir Fry truly irresistible, top each plate with a generous sprinkle of toasted sesame seeds and sliced green onions. These garnishes not only add stunning contrast but also a finishing pop of flavor and crunch.
Side Dishes
Classic steamed white rice is the go-to partner, soaking up every last drop of sauce. For a fun twist, try serving this stir fry over brown rice, jasmine rice, or even fluffy cauliflower rice. If you’re feeling extra, pair it with quick garlic noodles or a cold cucumber salad for a super-refreshing meal.
Creative Ways to Present
Want to jazz up dinner? Serve your Chinese Chicken and Broccoli Stir Fry in individual bowls or on a big platter for family-style sharing. Wrap the filling into large lettuce leaves for a low-carb, finger-food version, or spoon it into steamed bao buns for a playful, street-food inspired treat.
Make Ahead and Storage
Storing Leftovers
Have leftovers? You’re in luck. Store any remaining Chinese Chicken and Broccoli Stir Fry in an airtight container in the refrigerator for up to 3 days. The flavors just get deeper and richer overnight.
Freezing
If you need to freeze, let the stir fry cool completely before transferring to freezer-safe containers or bags. It’ll stay delicious for up to 2 months. For best texture, freeze the chicken and broccoli together, but be mindful that broccoli may soften a bit when reheated.
Reheating
To reheat, simply pop leftovers into a skillet or wok over medium heat and stir until everything is piping hot. If the sauce has thickened too much in the fridge, add a splash of water or chicken broth to loosen it up. A quick zap in the microwave also works, just be sure to stir halfway so it reheats evenly.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are a bit juicier and richer, making them perfect for stir fry. Just slice them thinly so they cook as quickly as chicken breast.
How do I keep broccoli bright green and crisp?
The key is to stir-fry the broccoli over high heat for just a couple of minutes until it turns vivid green and slightly tender, but not mushy. If you like your broccoli very tender, you can quickly steam or blanch it before adding to the pan.
Is this Chinese Chicken and Broccoli Stir Fry gluten-free?
This recipe can be easily made gluten-free! Swap out regular soy sauce, oyster sauce, and hoisin sauce for certified gluten-free versions, which are widely available. Always double-check the labels to be safe.
Can I add more vegetables?
Certainly! Bell peppers, carrots, snow peas, or even mushrooms are excellent additions. Just cut them into similar size strips or pieces so they cook evenly with the rest of the stir fry.
Can I make the sauce in advance?
Definitely. The stir fry sauce can be mixed and stored in the fridge for up to 3 days, making the cooking process even speedier at dinnertime. Give it a quick stir before using as the cornstarch likes to settle.
Final Thoughts
There’s something truly special about making your own Chinese Chicken and Broccoli Stir Fry at home—you control the flavors, the freshness, and you get all the joy of a restaurant classic with none of the wait. Trust me, once you try this family favorite, you’ll come back to it again and again. Grab your wok and dig in!
Print
Chinese Chicken and Broccoli Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Chicken and Broccoli Stir Fry is a flavorful and easy-to-make dish that’s perfect for a quick weeknight dinner. Tender chicken and crisp broccoli are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with steamed rice.
Ingredients
For the Stir Fry:
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
- Salt and pepper to taste
Garnish:
- Sesame seeds and sliced green onions (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, chicken broth, and cornstarch until smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the pan. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli and stir-fry for 2–3 minutes until bright green and just tender.
- Combine and Simmer: Return the chicken to the pan and pour in the sauce. Stir well to coat and simmer for 2–3 minutes, until the sauce thickens and everything is heated through.
- Finish and Serve: Drizzle with sesame oil and garnish with sesame seeds and green onions, if desired. Serve hot with steamed rice.
Notes
- For extra flavor, marinate the chicken in a bit of soy sauce and cornstarch for 15 minutes before cooking.
- Add bell peppers, carrots, or snow peas for more variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
