Chinese Chicken and Broccoli is a delicious homemade takeout favorite featuring tender slices of chicken breast, crisp-tender broccoli, and a savory-sweet garlic ginger sauce. The chicken is coated in a simple marinade that helps keep it juicy, while the glossy sauce brings together soy sauce, sugar, toasted sesame oil, and aromatic ingredients for that familiar Chinese-American restaurant flavor.
This recipe is a wonderful option when you’re craving takeout but want to prepare dinner at home. With fresh broccoli, thinly sliced chicken, and a rich sauce that coats every bite, it pairs beautifully with steamed rice or noodles. The ingredients are straightforward, and preparing the chicken and sauce ahead of time makes the cooking process easier once you start heating the pan.
Why You’ll Love This Recipe
- Tender, flavorful chicken: Thin slices of chicken breast are coated with water, Shaoxing cooking wine, salt, baking soda, and cornstarch to help create a tender texture.
- A delicious homemade sauce: Light-sodium soy sauce, sugar, toasted sesame oil, garlic, and ginger create a balanced combination of savory, sweet, and aromatic flavors.
- Fresh broccoli in every bite: Broccoli florets add color, freshness, and a pleasant contrast to the tender chicken.
- Perfect for a weeknight dinner: The ingredients are easy to prepare, and having the sauce ready before cooking helps everything come together smoothly.
- Easy to serve: Spoon the chicken, broccoli, and generous amounts of sauce over steamed white rice, brown rice, or your favorite noodles.
Preparation and Tools
Before you begin, prepare the chicken, broccoli, aromatics, and sauce ingredients. Stir-frying moves quickly, so having everything measured and within reach makes a noticeable difference.
You’ll need a sharp knife and cutting board for slicing the chicken and chopping the broccoli, garlic, and ginger. A mixing bowl is useful for marinating the chicken, while a separate bowl or measuring jug makes it easy to combine the sauce ingredients.
Use a wok or a large, heavy skillet for cooking. A wide cooking surface gives the chicken room to brown and helps the broccoli cook evenly. You may need to cook the chicken in batches if your pan is small.
Keep measuring spoons and cups nearby, along with a spatula or wooden spoon for stirring. Since the sauce contains cornstarch, you’ll also want a whisk or fork to help dissolve it thoroughly before adding it to the pan.
Preparation Tips for the Best Results
Slice the chicken evenly. Cut the chicken breast into approximately ¼-inch slices. Thin, consistent pieces cook quickly and are easier to coat evenly with the marinade. Slice against the grain when practical for a more tender bite.
Prepare the broccoli into similar-sized florets. Keeping the florets relatively uniform helps them cook at a similar rate. Cut particularly large florets into smaller pieces so they fit comfortably alongside the chicken.
Mince the garlic and ginger finely. Small pieces distribute their flavor throughout the sauce and are easier to stir through the chicken and broccoli without leaving large, overpowering chunks.
Mix the sauce until smooth. Cornstarch settles quickly, so stir the sauce well before pouring it into the pan. This helps prevent lumps and encourages the sauce to thicken evenly.
Use light-sodium soy sauce as specified. It contributes the salty, savory base without relying on regular soy sauce. Taste the finished sauce before making any additional seasoning adjustments.
Keep the cooking process organized. Measure the marinade ingredients separately from the sauce ingredients. This is particularly important because both mixtures contain cornstarch, but they serve different purposes.
Ingredients for Chinese Chicken and Broccoli
The combination of a simple chicken marinade, fresh vegetables, and a thickened soy-based sauce gives this dish its signature character.
Chicken and Marinade
- 20 ounces skinless, boneless chicken breast: The main protein. Slicing it thinly helps it cook quickly and absorb the marinade.
- 3 tablespoons water: Adds moisture to the chicken marinade.
- 1 tablespoon Shaoxing cooking wine: Provides a traditional savory depth often associated with Chinese stir-fried dishes.
- ½ teaspoon kosher salt: Seasons the chicken. Use slightly less if substituting fine salt, as specified in the ingredient list.
- ¼ teaspoon baking soda: Helps tenderize the chicken.
- 2 tablespoons cornstarch: Coats the chicken and contributes to its smooth, tender exterior.
- 1 tablespoon neutral oil: Helps prepare the chicken for cooking without adding a strong competing flavor.
Sauce and Vegetables
- â…” cup light-sodium soy sauce: Provides the sauce’s savory foundation.
- â…” cup water: Dilutes the soy sauce and helps create enough liquid to coat the chicken and broccoli.
- 4 tablespoons granulated sugar: Balances the saltiness of the soy sauce with gentle sweetness.
- 2½ tablespoons cornstarch: Thickens the sauce into a glossy coating.
- 1½ teaspoons toasted sesame oil: Adds a distinctive nutty aroma.
- 1 pound broccoli: Approximately one crown, cut into florets.
- 1½ tablespoons minced garlic: About four cloves, adding a bold savory flavor.
- 1½ tablespoons minced ginger: Approximately a 1½-inch knob, providing warmth and freshness.
How to Make Chinese Chicken and Broccoli
Step 1: Slice and Marinate the Chicken
Cut the chicken breast into thin slices approximately ¼ inch thick. Place the slices in a mixing bowl and add the water, Shaoxing cooking wine, kosher salt, baking soda, and 2 tablespoons of cornstarch.
Mix thoroughly so the chicken is evenly coated. Add the tablespoon of neutral oil and mix again. Set the chicken aside while you prepare the remaining ingredients.
This marinade helps the chicken retain moisture and creates a tender texture when cooked. Make sure the slices are separated rather than stuck together in thick clumps.
Step 2: Prepare the Broccoli, Garlic, and Ginger
Cut the broccoli into florets and set them aside. Mince the garlic and ginger, keeping them separate from the broccoli.
Measure the soy sauce, water, sugar, 2½ tablespoons of cornstarch, and toasted sesame oil for the sauce. Combine these ingredients in a bowl and stir until the sugar dissolves and the cornstarch is evenly distributed.
Give the sauce another stir just before using it, since cornstarch can settle at the bottom.
Step 3: Cook the Chicken
Heat a wok or large skillet over medium-high heat. Add the marinated chicken, spreading the slices out as much as possible so they cook evenly.
Cook the chicken, stirring and turning the pieces as needed, until the slices are cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer the cooked chicken to a clean plate while you prepare the broccoli and sauce.
Chicken slices should no longer be pink in the center and should reach an internal temperature of 165°F (74°C). Use a food thermometer to check the thickest pieces when possible.
Step 4: Cook the Broccoli and Aromatics
Using the same pan, cook the broccoli florets until they reach your preferred tender-crisp texture. Stir as needed to promote even cooking.
Add the minced garlic and ginger and stir them through the broccoli until fragrant. Keep the aromatics moving around the pan so they don’t scorch, as burnt garlic can make the finished sauce taste bitter.
If the pan becomes too crowded, adjust the cooking in batches rather than piling everything together. The goal is broccoli that remains bright and retains some bite instead of becoming overly soft.
Step 5: Add the Sauce and Return the Chicken
Stir the prepared sauce thoroughly, then pour it into the pan with the broccoli, garlic, and ginger. Stir as the sauce heats and begins to thicken.
Return the cooked chicken to the pan and toss everything together until the chicken and broccoli are evenly coated. Allow the sauce to reach a gentle simmer so the cornstarch thickens it properly.
Continue stirring until the sauce looks glossy and clings to the chicken and florets. If it thickens more than you prefer, a small splash of water can help loosen it. Serve the finished Chinese Chicken and Broccoli while hot, spooning the extra sauce over rice or noodles if desired.
Notes for the Best Chinese Chicken and Broccoli
- Adjust the sauce consistency: The cornstarch thickens the sauce as it heats. Stir continuously and let it simmer gently until it coats the chicken and broccoli. If it becomes too thick, add a small splash of water.
- Keep the broccoli slightly crisp: Cook the florets until tender but not mushy. This gives the dish a pleasant contrast to the tender chicken and smooth sauce.
- Prepare everything before cooking: Slice the chicken, mince the aromatics, cut the broccoli, and mix the sauce before heating the pan. This makes the cooking process more manageable.
- Use the right pan: A wok is useful for stir-frying, but a large skillet works well too. Cook in batches if needed to prevent overcrowding.
- Serve immediately: The sauce is at its best when warm and glossy. It will continue to thicken as the dish cools.
Common Mistakes to Avoid
Cutting the Chicken Too Thick
Thick chicken pieces take longer to cook and may not have the same tender texture as thin slices. Aim for pieces around ¼ inch thick, keeping them as uniform as possible.
Skipping the Chicken Marinade
The water, Shaoxing cooking wine, salt, baking soda, and cornstarch each contribute to the preparation of the chicken. Mix them thoroughly so the coating is distributed evenly before cooking.
Overcrowding the Pan
Adding too much chicken at once can lower the pan temperature and make the pieces steam rather than cook evenly. If your skillet is small, cook the chicken in batches and transfer each batch to a clean plate.
Adding the Sauce Without Mixing It Again
Cornstarch settles at the bottom of a sauce mixture. If you pour it in without stirring, the sauce may thicken unevenly. Mix it thoroughly immediately before adding it to the pan.
Overcooking the Broccoli
Broccoli becomes soft and loses its appealing bite when cooked for too long. Keep an eye on the florets and stop cooking when they are tender but still slightly firm.
Letting the Garlic Burn
Garlic can turn bitter when exposed to excessive heat for too long. Add it with the ginger after the broccoli has started cooking, and stir frequently until fragrant.
What to Serve With Chinese Chicken and Broccoli
Steamed White Rice
A classic pairing that soaks up the savory-sweet sauce. Jasmine rice is especially suitable, but ordinary long-grain white rice works just as well.
Brown Rice
Brown rice adds a slightly nutty flavor and a chewier texture that complements the tender chicken and broccoli.
Stir-Fried Noodles
Serve the chicken and broccoli alongside plain noodles or lightly seasoned stir-fried noodles for a satisfying alternative to rice.
Egg Drop Soup
A light, warm soup makes a pleasant starter without competing with the bold garlic, ginger, and soy flavors of the main dish.
Asian Cucumber Salad
A refreshing cucumber salad with a tangy dressing offers a cool contrast to the warm, thick sauce.
Storage Instructions
Refrigerating Leftovers
Allow the chicken and broccoli to stop steaming heavily, then transfer the leftovers into a shallow, airtight container. Refrigerate within two hours of cooking. For food safety, keep the refrigerator at 40°F (4°C) or below.
Enjoy the leftovers within three to four days. Store the chicken, broccoli, and sauce together so the ingredients retain their flavor, although the broccoli may soften slightly as it sits.
Freezing Chinese Chicken and Broccoli
You can freeze the cooked dish in a freezer-safe airtight container for approximately two to three months for best quality. The sauce may separate slightly after thawing, and the broccoli will likely become softer than when freshly cooked.
For convenient portions, divide the dish into individual containers before freezing. Label each container with the date so you can keep track of storage time.
Thaw frozen leftovers in the refrigerator overnight when possible. Avoid thawing cooked chicken at room temperature.
Reheating Leftovers
Reheat the chicken and broccoli in a skillet over medium heat, stirring occasionally until thoroughly hot. If the sauce has become too thick, add a small splash of water and stir until it loosens.
You can also use a microwave-safe container. Cover loosely, heat in short intervals, and stir between intervals to distribute the heat evenly. Reheat leftovers to an internal temperature of 165°F (74°C).
Make-Ahead Preparation
To save time, slice the chicken, cut the broccoli, and mince the garlic and ginger in advance. Keep the prepared ingredients refrigerated in separate, covered containers.
You can also mix the sauce ahead of time and refrigerate it until needed. Stir it well before adding it to the pan because the cornstarch will settle during storage.
For the best broccoli texture, cook the complete dish close to serving time rather than preparing it several days in advance.
Estimated Nutrition
The nutritional values below are estimates based on the supplied ingredients and an assumed yield of four servings. Actual values will vary depending on the brands used, the amount of sauce consumed, and how much cooking liquid remains in the pan.
| Nutrient | Estimated amount per serving |
|---|---|
| Calories | 450–550 kcal |
| Protein | 40–45 g |
| Carbohydrates | 40–50 g |
| Fat | 10–15 g |
| Fiber | 3–5 g |
| Sugar | 17–22 g |
| Sodium | 1,500–2,200 mg |
The soy sauce is the main contributor to sodium, while the sugar and cornstarch contribute much of the sauce’s carbohydrates. These estimates do not include rice, noodles, or other accompaniments.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs can be used as an alternative if you prefer darker meat. Cut them into thin, evenly sized slices and cook them thoroughly. Their texture and flavor will differ slightly from chicken breast.
Can I use frozen broccoli?
Yes, although fresh broccoli generally provides a firmer texture. If using frozen broccoli, thaw it and drain away excess moisture before cooking. Frozen florets may soften more quickly, so monitor them closely.
Why isn’t my sauce thickening?
The sauce needs sufficient heat for the cornstarch to thicken. Stir the mixture and let it reach a gentle simmer. If it remains thin, check that the cornstarch was measured correctly and was evenly distributed before being added.
Can I make the sauce less sweet?
The supplied recipe uses four tablespoons of granulated sugar. You can reduce the sugar if you prefer a less sweet sauce, but this changes the original recipe’s flavor balance. If following the recipe exactly, keep the stated quantity.
Is Shaoxing cooking wine necessary?
Shaoxing cooking wine adds a characteristic savory depth to the chicken marinade. If you cannot find it, you may need to choose a suitable alternative based on your preferences and dietary requirements. The flavor will not be identical, so use the specified ingredient when you want to follow the original recipe closely.
Can I prepare Chinese Chicken and Broccoli without a wok?
Absolutely. A large skillet with a wide cooking surface is suitable. The important thing is to avoid overcrowding the pan and to keep the ingredients moving so the chicken cooks evenly and the garlic does not burn.
Enjoy Homemade Chinese Chicken and Broccoli
Chinese Chicken and Broccoli brings together tender chicken, fresh broccoli, and a glossy garlic-ginger sauce in a comforting meal that works beautifully for weeknight dinners. Serve it over freshly cooked rice or alongside noodles, and enjoy the balance of savory, sweet, and aromatic flavors in every bite.
Preparing the ingredients before you start cooking makes the process easier, while a little attention to the chicken’s tenderness and the sauce’s consistency helps bring the dish together. It’s a practical homemade takeout favorite to keep in your regular dinner rotation.
Print
Chinese Chicken and Broccoli
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Chinese Chicken and Broccoli recipe features tender marinated chicken breast, fresh broccoli florets, and a glossy garlic-ginger sauce made with light-sodium soy sauce, sugar, and toasted sesame oil. Serve it over steamed rice or noodles for a satisfying homemade Chinese-American takeout dinner.
Ingredients
For the Chicken Marinade
- 20 ounces skinless boneless chicken breast, cut into ¼-inch slices (about 2 chicken breasts)
- 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 neutral oil
For the Sauce and Vegetables
- â…” cup light-sodium soy sauce
- â…” 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 minced garlic (about 4 cloves)
- 1½ tablespoons minced ginger (about a 1½-inch knob)
Instructions
- Cut the chicken breast into slices approximately ¼ inch thick. Place the chicken in a bowl and add 3 tablespoons water, Shaoxing cooking wine, kosher salt, baking soda, and 2 tablespoons cornstarch. Mix thoroughly to coat the chicken, then add 1 tablespoon neutral oil and mix again.
- Cut the broccoli into florets and mince the garlic and ginger. In a separate bowl, combine the light-sodium soy sauce, ⅔ cup water, granulated sugar, 2½ tablespoons cornstarch, and toasted sesame oil. Stir until the sugar dissolves and the cornstarch is evenly distributed.
- Heat a wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring and turning the slices as needed, until cooked through. Work in batches if necessary to avoid overcrowding. Transfer the cooked chicken to a clean plate.
- In the same pan, cook the broccoli florets until tender-crisp, stirring as needed. Add the minced garlic and ginger and stir until fragrant, taking care not to burn the garlic.
- Stir the prepared sauce again, then pour it into the pan with the broccoli, garlic, and ginger. Stir as it heats and thickens. Return the cooked chicken to the pan and toss everything together until evenly coated in the glossy sauce. Let the sauce reach a gentle simmer, then serve hot over rice or noodles if desired.
Notes
- Slice the chicken evenly so it cooks quickly and stays tender. Chicken should reach an internal temperature of 165°F (74°C).
- Stir the sauce immediately before adding it to the pan because cornstarch settles. If the sauce becomes too thick, add a small splash of water.
- Cook the broccoli until tender but still slightly crisp. Refrigerate leftovers in an airtight container within two hours and consume within 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: Approximately ¼ of the finished recipe
- Calories: 500 kcal
- Sugar: 20 g
- Sodium: 1,800 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 95
Keywords: Chinese Chicken and Broccoli, chicken and broccoli stir fry, Chinese takeout chicken, chicken broccoli recipe, garlic ginger chicken, homemade Chinese takeout
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