11 August 2026
Chinese Chicken With Broccoli Stir-Fry
RecipeShare Test Kitchen
Chinese chicken with broccoli stir-fry made with a short chicken marinade, a separate savory garlic sauce, and crisp-tender broccoli. A quick homemade takeout-style dinner for busy weeknights.
Prep time
15 mins
Cook time
12 mins
Total time
27 mins
Servings
4
Recipe Snapshot
Rating4.8
Chef's Tips
Slice the chicken thinly and keep the marinade short so it stays tender without turning too soft.
Mix the sauce before you start cooking. Once the pan is hot, the stir-fry moves quickly.
Blanching the broccoli first helps it stay bright and cook evenly without overcooking the chicken.
If you want more sauce for rice, increase the water or stock slightly rather than adding extra soy sauce.
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Ingredients
Ingredients
USMetric
Marinate The Chicken
Stir-Fry Sauce
Broccoli And Aromatics
Instructions
Marinate the Chicken
- 1
Toss the chicken with the soy sauce, Shaoxing wine, baking soda, and oil.
- 2
Let it sit for 10 to 15 minutes while you mix the sauce and prep the broccoli.
Stir-Fry Sauce
- 1
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, and water or stock until smooth.
Broccoli and Aromatics
- 1
Blanch the broccoli in boiling water for about 1 minute, then drain well.
- 2
Heat the stir-frying oil in a wok or large skillet over medium-high heat.
- 3
Add the chicken and cook until lightly browned and nearly cooked through.
- 4
Add the garlic and ginger and stir-fry briefly until fragrant.
- 5
Add the broccoli and toss everything together.
- 6
Pour in the stir-fry sauce and cook for 1 to 2 minutes until glossy.
- 7
Finish with sesame oil if using, then serve immediately.
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Everything you want to know about this recipe.
Chinese Chicken With Broccoli Stir-Fry
Chinese Chicken With Broccoli Stir-Fry
Chinese chicken with broccoli stir-fry is one of the simplest takeout-style dinners to cook at home when the method is clear. This version keeps the process straightforward: a short marinade for the chicken, a separate sauce mixed before cooking, and broccoli that is blanched first so it stays bright and crisp-tender.
The result is closer to the clean, glossy style people usually want from this dish. The sauce coats the chicken and broccoli without turning muddy, and the whole thing comes together quickly enough for a normal weeknight.
Why This Recipe Works
Why This Recipe Works
The main difference here is that the sauce is mixed separately rather than built directly in the pan. That keeps the seasoning balanced and makes it easier to finish the stir-fry without overcooking the chicken.
The short soy, Shaoxing wine, baking soda, and oil marinade also helps chicken breast stay tender. It gives you some of the benefit of a takeout-style velveting approach without turning the recipe into a heavier cornstarch-coated stir-fry.
Ingredients Overview
Ingredients Overview
Broccoli is the obvious partner here, but it needs a little structure. Blanching it first means it cooks fast in the wok and stays green instead of steaming into softness while the chicken finishes.
Oyster sauce, soy sauces, a little sugar, and a small amount of cornstarch make up the classic stir-fry sauce profile. Garlic and ginger keep it familiar without overcomplicating it.
How to Make Chinese Chicken and Broccoli
How to Make Chinese Chicken and Broccoli
Marinate the chicken briefly while you whisk the sauce and blanch the broccoli. Once the pan is hot, cook the chicken first, then add the garlic and ginger, followed by the broccoli.
Pour in the sauce only when the chicken is nearly done. Let it bubble for a minute or two until glossy, then serve straight away.
Tips, Variations, and Serving Ideas
Tips, Variations, and Serving Ideas
Serve this over rice if you want a fuller meal, or keep it as a lighter plate with just the stir-fry itself. If you want extra sauce for rice, increase the stock or water slightly rather than leaning harder on soy.
Mushrooms, snap peas, or sliced carrots can be added, but keep the broccoli as the main vegetable so the page still fits its core intent.
Nutrition Facts
Nutrition Facts
Serving Size: 1 portion
Calories 29515%
% Reference Intake*
Total Fat 11g16%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 82mg
Sodium 910mg
Total Carbohydrates 10g4%
Dietary Fiber 2g
Sugars 3g3%
Protein 35g70%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use chicken thigh instead of breast?
Yes. Chicken thigh is richer and a little more forgiving, so it works very well in this stir-fry.
What can I use instead of Shaoxing wine?
Dry sherry is the easiest substitute. If needed, use a small splash of rice vinegar plus a little extra water.
Can I make this ahead?
Yes, but it is best freshly cooked. If reheating, do it quickly in a hot pan so the broccoli does not soften too much.
Community Reviews
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4.8
4 ratings
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Share your experience and help others.
Joel
· 11 Aug 2026Tasted closer to a solid takeout version than most home stir-fries I have tried. I would double the sauce if serving a lot of rice.
Pam
· 9 May 2026Blanching the broccoli first helped a lot. It stayed green and did not turn soggy in the sauce.
Ryan
· 6 Feb 2026I made this with chicken breast and it still stayed tender. Good quick dinner with rice.
Irene
· 18 Nov 2025Much more useful than the usual vague chicken and broccoli recipes. The separate sauce kept the flavor cleaner.
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