Quick Chinese Chicken and Broccoli

Chinese chicken and broccoli has been my go-to takeout order for years, but I’ve learned that making it at home is so much easier than I thought. On busy weeknights when my family wants something quick but filling, this dish always comes through. I started making it when I realized how much money we were spending on delivery, and now it’s become one of our regular dinner options.

The best part about cooking this at home is that you can control exactly what goes into it. I like adding extra broccoli because my kids actually eat it when it’s coated in that savory brown sauce. Plus, it takes about the same time to make as waiting for delivery, and the ingredients are probably already sitting in your pantry and fridge.

If you’re new to cooking Chinese food at home, this is a perfect place to start. The ingredients are simple, the method is straightforward, and trust me – once you nail this sauce, you’ll want to use it on everything.

What Kind of Broccoli Should I Use?

For Chinese chicken and broccoli, you’ll want to use fresh broccoli crowns rather than frozen, as they’ll maintain a better texture and crunch when stir-fried. While you can find pre-cut florets at the store, buying whole broccoli crowns is usually more cost-effective and they’ll stay fresher longer. When selecting your broccoli, look for tight, dark green florets with no yellowing spots, and stems that feel firm when squeezed. To prep your broccoli, cut the crown into bite-sized florets about 1-1.5 inches in size – this helps them cook evenly and makes them easy to eat with chopsticks or a fork.

Options for Substitutions

This Chinese takeout favorite is pretty adaptable! Here are some helpful swaps if you’re missing ingredients:

• Chicken thighs: You can easily swap chicken thighs with chicken breast, though the meat might be slightly less juicy. Just be careful not to overcook it. Turkey breast chunks work too!
• Honey: Brown sugar or maple syrup can step in for honey – use the same amount for similar sweetness.
• Oyster sauce: If you’re out of oyster sauce, mix 2 teaspoons soy sauce with 1 teaspoon hoisin sauce. For a vegetarian option, try mushroom sauce instead.
• Sesame oil: While sesame oil gives that classic Chinese flavor and is best not substituted, in a pinch you can use regular oil plus a sprinkle of toasted sesame seeds.
• Broccoli: Feel free to swap broccoli with other green veggies like green beans, sugar snap peas, or even cauliflower – just adjust cooking time based on the vegetable you choose.
• Cornstarch: All-purpose flour (use 2 teaspoons instead of 1) or arrowroot powder (same amount) work well as thickening alternatives.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Chinese chicken and broccoli is overcrowding the pan, which causes the chicken to steam instead of getting that perfect golden-brown sear – work in batches if needed and give each piece enough space. Another common error is adding the broccoli too early or cooking it too long, leading to mushy florets instead of crisp-tender ones – try blanching the broccoli separately for 2-3 minutes before adding it to the stir-fry. The sauce can become too thick or gloppy if you add the cornstarch mixture directly to hot oil, so make sure to mix it with cold liquid first and add it gradually while stirring constantly. For the best flavor development, don’t rush the garlic – let it cook gently in the oil for about 30 seconds until fragrant but not brown, as burnt garlic can make the whole dish taste bitter.

What to Serve With Chinese Chicken and Broccoli?

This savory stir-fry pairs perfectly with a bowl of steamed white rice or brown rice to soak up all that tasty sauce. If you’re in the mood for noodles instead, try serving it over some lo mein or rice noodles – both work great with the chicken and sauce. To round out your meal, you might want to add some simple sides like egg drop soup or hot and sour soup, or even some spring rolls for a complete Chinese restaurant experience at home. For a lighter option, a side of steamed edamame makes a nice starter that keeps with the Asian theme.

Storage Instructions

Keep Fresh: This Chinese chicken and broccoli makes great leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The sauce might thicken a bit in the fridge, but that’s totally normal.

Freeze: If you want to make a big batch, this dish freezes really well. Just let it cool down completely, then put it in a freezer-safe container. It’ll keep for up to 3 months, though the broccoli might be a bit softer when thawed.

Reheat: When you’re ready to eat your leftovers, warm them up in a pan over medium heat for about 5 minutes, stirring occasionally. You can add a splash of water if the sauce seems too thick. For a quick option, microwave in 30-second intervals, stirring between each one until it’s heated through.

Preparation Time	30-60 minutes
Cooking Time	10-15 minutes
Total Time	40-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 55-65 g
• Fat: 35-40 g
• Carbohydrates: 20-25 g

Ingredients

• 1 pound boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 4 garlic cloves, chopped
• 1/4 cup chicken stock (or water if unavailable)
• 2 tablespoons cooking oil, divided
• 1 broccoli crown, separated into florets
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt, as needed

Step 1: Marinate the Chicken

In a small bowl, combine the chicken with honey, sesame oil, soy sauce, and cornstarch.

Mix well to coat the chicken evenly.

Allow the mixture to marinate for at least half an hour, or up to overnight for the best flavors.

Step 2: Stir Fry the Chicken

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.

Add the marinated chicken and garlic, then stir fry for about 5 minutes until the chicken is mostly browned.

Once done, remove the chicken from the skillet and set it aside.

Step 3: Cook the Broccoli

In the same skillet, add another tablespoon of oil.

Pour in the chicken broth and add the broccoli.

Cook on medium heat, covered, for 1 minute.

Uncover the skillet and continue to stir fry for about 2 more minutes, until the broccoli turns a vibrant green and reaches your desired tenderness.

Step 4: Combine Ingredients

Add the cooked chicken back into the skillet or wok.

Pour in the oyster sauce and a bit more sesame oil.

Stir fry everything together until well mixed, ensuring all ingredients are evenly coated with the sauces.

Step 5: Serve

Once everything is mixed and heated through, remove the skillet from heat.

Serve the chicken and broccoli stir fry hot, ideally over a bed of fluffy white rice for a complete meal.

Enjoy your delicious homemade dish!