Chinese Chicken and Broccoli Stir Fry

Tender strips of chicken breast mingle with vibrant green broccoli florets in a glossy, savory sauce that clings perfectly to each bite. This homemade Chinese chicken and broccoli stir fry delivers authentic flavors without the hassle of takeout, bringing restaurant-quality Asian cuisine straight to your dinner table. The combination of aromatic garlic and ginger creates a fragrant base, while the perfectly balanced sauce offers the ideal harmony of salty, umami richness that transforms simple ingredients into an extraordinary meal.

I discovered this recipe years ago when trying to recreate my favorite takeout dish at home. What started as an experiment quickly became a family staple that everyone requests at least once a week. Even my mother-in-law, who rarely compliments my cooking, asked for the recipe after trying it at our last family dinner. There's something deeply satisfying about creating those complex, savory flavors in your own kitchen, knowing exactly what goes into each bite.

Essential Sauce Elements

• Boneless Chicken Breast: Choose plump, fresh chicken breasts and slice them thinly against the grain for the most tender results—freezing the chicken for 15 minutes before slicing makes this task much easier
• Fresh Broccoli Florets: Cut into uniform pieces to ensure even cooking—the stems are just as delicious as the florets when sliced thinly
• Low-Sodium Soy Sauce: Forms the salty foundation of the sauce without overwhelming the dish—using low-sodium allows you to control the salt level while still getting that essential umami flavor
• Oyster Sauce: Provides rich depth and complexity that can't be replicated with other ingredients—this thick, savory sauce adds authentic Chinese restaurant flavor
• Rice Vinegar: Balances the richness with subtle acidity that brightens the entire dish—don't substitute with other vinegars as rice vinegar has a unique mild sweetness
• Fresh Ginger: Adds distinctive warmth and aromatic quality—grate it fresh rather than using powdered for vibrant flavor
• Sesame Oil: Just a small amount adds nutty, toasted notes that elevate the entire dish—always add this at the end of cooking to preserve its delicate flavor
• Cornstarch: Creates that perfectly thickened sauce that clings to every piece—mixing it with cool liquid before adding prevents clumping

Wok Mastery

Marinate The Protein:

Combine sliced chicken breast with one tablespoon soy sauce, one teaspoon cornstarch, and a pinch of black pepper in a medium bowl. Mix thoroughly to coat each piece and let rest for 10 minutes while preparing other ingredients. This quick marinade tenderizes the meat while adding the first layer of flavor.

Create The Sauce Base:

Whisk together three tablespoons low-sodium soy sauce, two tablespoons oyster sauce, one tablespoon rice vinegar, two teaspoons cornstarch, half cup chicken broth, one teaspoon sesame oil, and optional red pepper flakes in a small bowl until completely smooth. This homogeneous mixture will thicken beautifully when added to the hot pan.

Perfect The Broccoli:

Heat one tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add broccoli florets and stir-fry for exactly three minutes until bright green but still crisp. Transfer to a clean plate and set aside to prevent overcooking, which would result in mushy, dull vegetables.

Cook The Chicken:

Add remaining tablespoon of oil to the same pan and increase heat to high. Spread marinated chicken in a single layer, allowing it to sear undisturbed for 30 seconds before stirring. Continue cooking for about five minutes until chicken is just cooked through with slight browning on edges.

Incorporate Aromatics:

Reduce heat to medium and add minced garlic and freshly grated ginger to the cooked chicken. Stir constantly for 45 seconds until intensely fragrant but not browned, which would create bitterness. This brief cooking releases essential oils without burning these delicate ingredients.

Combine All Elements:

Return broccoli to the pan with chicken and aromatics, tossing everything together. Give the prepared sauce a final whisk to reincorporate any settled cornstarch, then pour around the perimeter of the hot pan rather than directly on ingredients.

Perfect The Sauce:

Allow sauce to bubble for approximately two minutes, stirring constantly but gently to avoid breaking the delicate broccoli florets. The sauce will transform from cloudy to glossy and thick enough to coat the back of a spoon, signaling it's perfectly reduced.

Final Seasoning:

Taste and adjust flavor with additional salt if needed, keeping in mind the dish will be served with plain rice which balances the seasoning. Turn off heat and let rest one minute before serving, allowing flavors to meld and sauce to reach ideal consistency.

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My grandmother always taught me that proper Chinese cooking requires patience in preparation but speed in execution. This recipe embodies that philosophy perfectly. I remember watching her prepare similar dishes when I was young, amazed at how quickly everything came together once the wok was hot. The first time I made this for my family, my daughter declared it better than takeout—high praise from a picky teenager! What makes this recipe special is how it delivers those complex, balanced flavors while still being accessible to home cooks without specialty ingredients.

Serving Suggestions

This versatile stir fry pairs wonderfully with various bases to create a complete and satisfying meal. Serve over steamed jasmine rice which absorbs the flavorful sauce while providing subtle floral notes that complement the dish beautifully. For a noodle option, try wide rice noodles or lo mein tossed with a little sesame oil before topping with the chicken and broccoli mixture. Create a complete Chinese restaurant experience by serving alongside veggie spring rolls or a simple hot and sour soup for a memorable family dinner. For a lighter option, serve in lettuce cups or over cauliflower rice to reduce carbohydrates while still enjoying all the wonderful flavors.

Recipe Adaptations

Transform this classic recipe to suit different tastes and dietary needs while maintaining its essential character. Spicy variation adds thinly sliced fresh chilis when cooking the aromatics and doubles the red pepper flakes for heat that builds with each bite. Vegetarian version substitutes firm tofu cut into cubes and pressed between paper towels to remove excess moisture before marinating and cooking. Seafood lovers can replace chicken with peeled shrimp or sea scallops, reducing cooking time accordingly to prevent toughness. For a nutrient boost, incorporate sliced red bell peppers, water chestnuts, or snap peas during the final minutes of cooking to add color, texture, and additional vitamins.

Leftover Magic

Proper storage and reheating techniques ensure this dish remains delicious even days after preparation. Transfer completely cooled leftovers to airtight glass containers rather than plastic to prevent staining and absorption of flavors. Refrigerate promptly for up to three days, keeping the stir fry separate from any rice or noodles to prevent sogginess. When reheating, add a tablespoon of water or chicken broth to restore moisture before warming in a skillet over medium heat until just heated through. For meal prep convenience, portion the stir fry with rice into individual containers for quick grab-and-go lunches that can be microwaved for approximately two minutes, stirring halfway through for even heating.

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I've made this chicken and broccoli stir fry countless times over the years, tweaking and perfecting it until it consistently delivers that perfect balance of flavors and textures. What I love most about this recipe is how it brings restaurant-quality Chinese food into your home kitchen with ingredients you can find at any grocery store. The combination of tender chicken, crisp-tender broccoli, and that velvety, savory sauce creates a meal that satisfies cravings while still feeling wholesome and nourishing. Once you master this basic technique, you'll find yourself experimenting with endless variations using whatever protein and vegetables you have available.

Common Questions About Cooking

→ Can I make this dish ahead of time?

Yes! You can prepare this dish up to 2 days ahead. Store in an airtight container in the refrigerator and reheat gently in a skillet or microwave. The sauce may thicken in storage, so add a splash of water or broth when reheating.

→ What can I use instead of oyster sauce?

If you don't have oyster sauce, you can substitute with hoisin sauce, though the flavor will be slightly sweeter. For a vegetarian option, use mushroom-based vegetarian oyster sauce. In a pinch, additional soy sauce with a pinch of sugar can work too.

→ How do I know when the chicken is fully cooked?

The chicken is done when there's no pink in the center and the pieces have turned white throughout. Since the chicken is thinly sliced, this should take about 5-6 minutes of stir-frying. You can also check that it reaches 165°F (74°C) with a meat thermometer.

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but the texture may be slightly softer. There's no need to thaw it first - add it directly to your hot skillet and stir-fry until heated through, which may take 1-2 minutes less than fresh broccoli.

→ What other vegetables taste good in this stir fry?

This recipe works great with bell peppers, snow peas, carrots, mushrooms, or water chestnuts. You can either substitute these for broccoli or add them alongside it. Just adjust cooking times based on the vegetables' firmness.

→ Is this recipe very spicy?

No, this recipe is mild with just a hint of heat from the optional red pepper flakes. If you enjoy spicy food, feel free to increase the amount of red pepper flakes or add a drizzle of sriracha or chili oil at the end.