Name: Chinese Chicken and Broccoli Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips; 1/4 cup low-sodium soy sauce; 2 tablespoons oyster sauce; 2 cups broccoli florets; 2 cloves garlic, minced; 1 inch piece of ginger, minced; 2 tablespoons vegetable oil (or sesame oil); 1 tablespoon cornstarch; 1 tablespoon water; 1 tablespoon rice vinegar (optional); 1 teaspoon sugar (optional); Cooked rice (for serving)

Introduction

This Chinese Chicken and Broccoli recipe is a quick and flavorful stir-fry that’s perfect for weeknight dinners. Tender chicken strips and vibrant broccoli florets come together in a savory sauce that’s both simple and satisfying. Serve it over rice for a complete meal that everyone will enjoy.

The image shows a close-up of a dish with tender pieces of golden-brown chicken coated in a glossy, thick brown sauce, mixed evenly with bright green broccoli florets that have a fresh and slightly crisp texture. The chicken pieces vary in size and are scattered throughout, sitting amidst the vibrant broccoli, both covered partially by the rich sauce that pools slightly beneath. The background is a white marbled texture, making the colors of the food stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, sliced into thin strips
2 cups broccoli florets
2 tablespoons vegetable oil (or sesame oil)
2 cloves garlic, minced
1 inch piece of ginger, minced
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar (optional)
1 teaspoon sugar (optional)
Cooked rice (for serving)

Instructions

Step 1: In a bowl, combine the sliced chicken, soy sauce, and oyster sauce. Let it marinate for about 10 minutes while you prepare the other ingredients.
Step 2: Bring a pot of water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and slightly tender. Drain and set aside.
Step 3: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 5–7 minutes, until fully cooked and no longer pink. Remove chicken and set aside.
Step 4: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger; stir-fry for about 30 seconds until fragrant.
Step 5: Return the cooked chicken to the skillet along with the blanched broccoli. Stir to combine and heat through.
Step 6: In a small bowl, mix cornstarch and water until smooth. Pour this mixture into the skillet and stir to coat the chicken and broccoli evenly. Cook for another 2–3 minutes until the sauce thickens.
Step 7: If desired, add rice vinegar and sugar for extra flavor. Stir well to combine.
Step 8: Serve the chicken and broccoli hot over cooked rice.

Tips & Variations

For extra crunch, stir-fry some sliced water chestnuts or snap peas along with the broccoli.
Use sesame oil instead of vegetable oil for a richer, nutty flavor.
If you prefer a spicier dish, add a pinch of red pepper flakes or a splash of chili sauce.
To make it gluten-free, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender and broccoli crisp.

How to Serve

This image shows a close-up of a cooked dish with two main layers: bright green broccoli florets and light brown chicken pieces. The broccoli looks fresh and steamed, with detailed small buds and thick stalks, while the chicken chunks have a smooth texture, coated evenly with a glossy, dark brown sauce that pools slightly at the base. The sauce has a shiny, thick appearance, covering many parts of both the broccoli and chicken. The ingredients are mixed together, filling the entire frame on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw and drain it before adding to the stir-fry to avoid excess moisture.

Is it necessary to marinate the chicken?

Marinating helps infuse the chicken with flavor and tenderizes it, but if you’re short on time, you can stir-fry the chicken directly and add the sauces later.

Chinese Chicken and Broccoli Stir-Fry Recipe

Print Recipe

★★★★★

4.8 from 618 reviews

This Chinese Chicken and Broccoli recipe is a flavorful and healthy stir-fry featuring tender chicken strips and crisp broccoli florets coated in a savory sauce made with soy and oyster sauce. Quick to prepare and cook, this dish is perfect for a satisfying weeknight dinner served over steamed rice.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Chicken and Marinade

1 lb boneless, skinless chicken breasts, sliced into thin strips
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce

Vegetables and Aromatics

2 cups broccoli florets
2 cloves garlic, minced
1 inch piece of ginger, minced

Sauce and Cooking

2 tablespoons vegetable oil (or sesame oil)
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar (optional)
1 teaspoon sugar (optional)

Serving

Cooked rice (for serving)

Instructions

Prepare the Chicken: In a bowl, combine the sliced chicken, soy sauce, and oyster sauce. Let it marinate for about 10 minutes while you prepare the other ingredients to allow the flavors to penetrate the meat.
Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and become slightly tender. Drain and set aside to retain their crisp texture.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 5-7 minutes, stirring frequently, until the chicken is fully cooked and no longer pink. Remove chicken from the skillet and set aside.
Stir-Fry the Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and stir-fry quickly for about 30 seconds until fragrant to build the base flavor.
Combine Chicken and Broccoli: Return the cooked chicken strips to the skillet along with the blanched broccoli. Stir well to combine and heat everything through evenly.
Thicken the Sauce: In a small bowl, mix the cornstarch with water until smooth. Pour this mixture into the skillet and stir continuously to coat the chicken and broccoli evenly. Cook for an additional 2-3 minutes until the sauce thickens to a glossy finish.
Finish the Dish: Optionally, add rice vinegar and sugar to the skillet for extra depth and a slight tangy sweetness. Stir well to incorporate these flavors evenly throughout the dish.
Serve: Serve the Chinese chicken and broccoli hot over cooked rice, making for a hearty and delicious meal.

Notes

For a nutty flavor, substitute vegetable oil with sesame oil.
Marinating the chicken improves tenderness and flavor.
Blanching broccoli ensures it remains crisp without overcooking.
Adjust the thickness of the sauce by varying cornstarch quantity.
Rice vinegar and sugar are optional but add a nice balance to the savory sauce.
Serve immediately for best texture and flavor.

Keywords: Chinese chicken broccoli recipe, chicken stir fry, healthy dinner, quick Chinese recipes, broccoli stir fry, easy chicken recipes, weeknight dinners