Chinese Chicken and Broccoli
A takeout-style classic made at home with tender velveted chicken, crisp broccoli, and a rich, glossy savory-sweet sauce. This quick stir-fry delivers bold flavor, fresh ingredients, and restaurant-quality texture in under 30 minutes.
Equipment
- wok or large skillet
- mixing bowl
- whisk
- knife
- cutting board
Ingredients
- 1 lb chicken breast, chopped into 1.5-inch pieces
- 5 cups broccoli florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp vegetable or peanut oil
- 2 tbsp water
- 0.33 cup low-sodium chicken broth
- 0.25 cup oyster sauce
- 3 tbsp brown sugar
- 1 tbsp rice wine or dry sherry
- 2 tsp cornstarch
- 1 tsp toasted sesame oil
- 0.5 tsp black pepper
- 2 tsp Sriracha or chili sauce (optional)
Instructions
- In a bowl, whisk together chicken broth, oyster sauce, brown sugar, rice wine, cornstarch, sesame oil, black pepper, and chili sauce until smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear for about 2 minutes without stirring, then cook until lightly browned. Remove and set aside.
- Add remaining oil to the pan, then sauté garlic and ginger for about 30 seconds until fragrant.
- Add broccoli and water, then stir-fry and steam for 3–4 minutes until crisp-tender.
- Return chicken to the pan and pour in the sauce. Stir well to coat everything evenly.
- Cook for 1–2 minutes until the sauce thickens and becomes glossy, coating the chicken and broccoli.
- Serve hot over rice or noodles for a complete meal.
Notes
Velveting the chicken ensures a tender, juicy texture. Prep ingredients ahead for faster cooking. Adjust spice with Sriracha or chili paste. Reheat with a splash of water to keep the sauce smooth and glossy.
Nutrition
Calories: 310kcalCarbohydrates: 22gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 420mgPotassium: 620mgFiber: 3gSugar: 8gVitamin A: 900IUVitamin C: 80mgCalcium: 60mgIron: 1.5mg