introduction
This recipe is for Chinese Chicken and Broccoli. It is simple, fast, and tasty. The sauce is sweet and savory. The chicken stays tender. The broccoli stays bright and crisp. If you like stir-fries, you may also like a similar stir-fry version that is quick to make stir-fried Chinese chicken and broccoli.
why make this recipe
Make this recipe because it is fast, family friendly, and uses easy ingredients. It works for a weeknight dinner or meal prep. It gives a good mix of protein and vegetables in one pan.
how to make Chinese Chicken and Broccoli
Follow three main steps: marinate the chicken, make the sauce, and cook chicken with broccoli. Work in this order so the chicken stays tender and the sauce coats everything well. For a different stuffed-chicken idea, see a simple broccoli and cheese stuffed chicken recipe for another easy dinner option broccoli cheese stuffed chicken.
Ingredients :
- 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon Kosher salt ((if using fine salt, use a little less))
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- ⅔ cup soy sauce (light sodium)
- ⅔ cup water
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1½ teaspoons toasted sesame oil
- 1 pound broccoli (cut into florets (about 1 crown))
- 1½ tablespoons garlic (minced (about 4 cloves))
- 1½ tablespoons ginger (minced (about an 1½ inch knob))
Directions :
Marinate the chicken:
- Put the sliced chicken in a bowl.
- Add 3 tablespoons water, 1 tablespoon Shaoxing cooking wine, ½ teaspoon Kosher salt, ¼ teaspoon baking soda, and 2 tablespoons cornstarch.
- Mix well and let sit 15–20 minutes.
Prepare the sauce:
- In a small bowl, mix ⅔ cup soy sauce, ⅔ cup water, 4 tablespoons granulated sugar, 2½ tablespoons cornstarch, and 1½ teaspoons toasted sesame oil.
- Stir until the cornstarch dissolves and set aside.
Make the chicken and broccoli:
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
- Add the marinated chicken in a single layer. Cook until the chicken is nearly done, about 3–4 minutes.
- Remove the chicken and set aside.
- In the same pan, add the broccoli, 1½ tablespoons garlic, and 1½ tablespoons ginger. Stir-fry about 2 minutes.
- Return the chicken to the pan.
- Pour the sauce over the chicken and broccoli. Cook, stirring, until the sauce thickens and everything is coated, about 1–2 minutes.
- Serve hot.
how to serve Chinese Chicken and Broccoli
Serve over steamed white rice, brown rice, or noodles. You can also serve it with a side of steamed vegetables or a light soup. Garnish with sesame seeds or sliced green onion if you like.
how to store Chinese Chicken and Broccoli
Cool to room temperature, then place in an airtight container. Store in the fridge up to 3 days. Reheat in a pan over medium heat, adding a splash of water if the sauce is thick. Do not freeze cooked broccoli; it becomes very soft.
tips to make Chinese Chicken and Broccoli
- Slice chicken thin and uniform for even cooking.
- Let the chicken marinate at least 15 minutes for tender meat.
- Cut broccoli into similar sized florets so it cooks evenly.
- Cook on medium-high heat to keep broccoli crisp.
- If sauce is too thick, add a tablespoon of water and stir.
variation (if any)
- Swap chicken for thin-sliced beef, pork, or firm tofu.
- Add sliced bell pepper or mushrooms for more vegetables.
- Use low-sodium soy sauce to reduce salt.
- Add a pinch of red pepper flakes for heat.
FAQs
Q: Can I use frozen broccoli? A: You can, but fresh works best. If using frozen, thaw and drain well, then use a little less cooking time.
Q: Can I make this gluten-free? A: Yes. Use gluten-free soy sauce or tamari and confirm cornstarch is pure.
Q: How do I keep the chicken tender? A: Slice thin, marinate as directed, and cook only until just done. Overcooking makes chicken dry.
Q: Can I double the recipe? A: Yes. Use a larger pan and cook in batches so the chicken and broccoli get heat and brown well.
Conclusion
This Chinese Chicken and Broccoli recipe is quick, simple, and reliable for weeknights. For a similar takeout-style method, see a tested online recipe for Chicken and Broccoli (Chinese Takeout Style). For another quick and easy version, check the simple home recipe for Quick & EASY Chinese Chicken and Broccoli.
Chinese Chicken and Broccoli
Ingredients
Method
- Put the sliced chicken in a bowl.
- Add 3 tablespoons water, 1 tablespoon Shaoxing cooking wine, ½ teaspoon Kosher salt, ¼ teaspoon baking soda, and 2 tablespoons cornstarch.
- Mix well and let sit for 15–20 minutes.
- In a small bowl, mix ⅔ cup soy sauce, ⅔ cup water, 4 tablespoons granulated sugar, 2½ tablespoons cornstarch, and 1½ teaspoons toasted sesame oil.
- Stir until the cornstarch dissolves and set aside.
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
- Add the marinated chicken in a single layer. Cook until the chicken is nearly done, about 3–4 minutes.
- Remove the chicken and set aside.
- In the same pan, add the broccoli, 1½ tablespoons garlic, and 1½ tablespoons ginger. Stir-fry about 2 minutes.
- Return the chicken to the pan.
- Pour the sauce over the chicken and broccoli. Cook, stirring, until the sauce thickens and everything is coated, about 1–2 minutes.
- Serve hot.