Name: Chinese Chicken and Broccoli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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 (reduce slightly if using fine salt); ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon neutral oil (such as vegetable or canola oil); ⅔ cup light sodium soy sauce; 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 1½ inch knob)

Jump to Recipe· 4.3 from 6 reviews

I absolutely love making this Chinese Chicken and Broccoli Recipe because it brings together such a perfect balance of tender chicken, crisp-tender broccoli, and a silky, flavorful sauce that just lights up my taste buds every time. It’s become one of my go-to dishes when I want something that’s comforting yet bright and fresh, and the best part is how quickly it comes together. Whether I’m cooking for a busy weeknight or a casual weekend dinner with friends, this recipe never fails to impress.

Why You’ll Love This Chinese Chicken and Broccoli Recipe

What really wins me over with this Chinese Chicken and Broccoli Recipe is the incredible layering of flavors. The marinade soaks deep into the chicken, making it juicy and tender, while the garlic and ginger add just the right amount of aromatic warmth. Then the glossy sauce, a beautiful combination of salty soy, a touch of sweetness, and toasted sesame oil, glazes everything perfectly—trust me, the taste is downright addictive.

Another thing I adore about this recipe is how simple and straightforward it is. The ingredients are everyday pantry staples, and the steps flow seamlessly without complicated techniques or long wait times. It’s perfect when I want a satisfying homemade meal without spending hours in the kitchen. Plus, it’s such a versatile crowd-pleaser that’s just right for both weeknight dinners and casual gatherings.

Ingredients You’ll Need

A clear glass bowl is filled with several layers of raw light pink chicken strips. The chicken pieces have smooth, slightly shiny textures and are loosely piled in the bowl. The bowl sits on a white marbled surface, which adds a soft, clean background to the image. There are no other elements in the picture, focusing fully on the raw chicken strips in the bowl. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in creating the amazing flavor, texture, and vibrant color that I look forward to with every bite. These simple, essential ingredients come together to make a dish that feels both wholesome and special.

Chicken breast (20 ounces): Thinly sliced for quick cooking and tender texture.
Water (3 tablespoons): Helps tenderize the chicken during marination.
Shaoxing cooking wine (1 tablespoon): Adds subtle depth and authenticity to the flavor.
Kosher salt (½ teaspoon): Enhances the natural flavors without overpowering.
Baking soda (¼ teaspoon): Tenderizes the chicken for that perfect bite.
Cornstarch (2 tablespoons): Coats the chicken to give it a nice silky finish after cooking.
Neutral oil (1 tablespoon): For marinating and cooking without muting the flavors.
Soy sauce, light sodium (⅔ cup): The salty, savory backbone of the sauce.
Water (⅔ cup): Balances the sauce and helps it coat everything evenly.
Granulated sugar (4 tablespoons): Provides a delicate sweetness to round out the sauce.
Cornstarch (2½ tablespoons): Thickens the sauce to that perfect glossy consistency.
Toasted sesame oil (1½ teaspoons): Adds a fragrant nuttiness that elevates the dish.
Broccoli (1 pound): Cut into florets for that vibrant crunch and color contrast.
Garlic (1½ tablespoons minced): Brings fragrant, mouthwatering warmth.
Ginger (1½ tablespoons minced): Adds a fresh, zesty kick to the flavor profile.

Directions

Step 1: In a mixing bowl, combine the sliced chicken breast with water, Shaoxing cooking wine, kosher salt, and baking soda. Stir well to evenly coat the chicken and let it soak up the flavors. This step is key for tender, flavorful chicken.

Step 2: Add 2 tablespoons of cornstarch and the oil to the chicken. Mix thoroughly until each piece of chicken is well coated with the cornstarch mixture. Set this marinade aside for 10 to 15 minutes or, for even better flavor, let it marinate in the fridge overnight.

Step 3: Prepare the sauce by whisking together soy sauce, water, sugar, 2½ tablespoons cornstarch, and toasted sesame oil in a bowl or measuring cup. Keep whisking until completely smooth with no clumps. This sauce is the magic that ties everything together.

Step 4: Bring a pot of water to boil and add the broccoli florets. Depending on how tender you like your broccoli, boil for anywhere from 30 seconds to 3 minutes. I usually go for about 1 minute to keep them crisp and vibrant green. Drain and set aside.

Step 5: Heat a wok or large sauté pan over medium-high heat and add enough oil to generously coat the bottom. Once the oil is hot but not smoking, add the marinated chicken pieces in a single layer. Cook the chicken on both sides until it’s cooked through. It doesn’t have to be browned unless you prefer that; just make sure the pieces don’t stick together and cook evenly. Remove the chicken and set aside.

Step 6: Reduce the heat to medium, keeping about 2 tablespoons of oil in the pan. If you have excess oil, drain it off. Add the minced garlic and ginger and sauté for about 15 to 30 seconds or until fragrant—this step releases the wonderful aromatics that make the dish so enticing.

Step 7: Pour the prepared soy sauce mixture into the pan. Stir frequently as it comes to a simmer. Allow it to thicken and become glossy, which usually takes a minute or two. Keep stirring to avoid burning the sauce on the pan bottom.

Step 8: Once the sauce is thickened, reduce the heat to low and add the cooked chicken and broccoli back into the pan. Toss everything gently but thoroughly to coat in the luscious sauce.

Step 9: Serve immediately, preferably over steamed rice to soak up all that wonderful sauce. Enjoy your meal while it’s hot for the best flavors and textures!

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family meal or to save some for the next day. Prep time takes roughly 10 to 15 minutes, including marinating the chicken. Cooking time is about 15 minutes from start to finish, so you’re looking at around 25 minutes total before you can dig in. If you choose to marinate overnight, that just adds passive time but results in extra flavor and tenderness. No additional resting or cooling time is needed—this dish is best enjoyed fresh and hot.

How to Serve This Chinese Chicken and Broccoli Recipe

The image shows a close-up view of a black pan filled with cooked chicken pieces and bright green broccoli florets, all coated in a shiny brown sauce. The chicken pieces are small and tender-looking, scattered evenly throughout the pan with the broccoli, which has a fresh and slightly soft texture. A wooden spoon is resting inside the pan, suggesting it is ready to serve. The background surface is white marbled, creating a clean and bright contrast to the darker pan and vibrant food, photo taken with an iphone --ar 4:5 --v 7

When I serve this Chinese Chicken and Broccoli Recipe, I always pair it with steamed jasmine or brown rice. The neutral rice perfectly balances the savory, slightly sweet sauce and helps to mop up all those flavors. For a bit of variety, fried rice or even noodles work beautifully, especially if you want a more substantial meal.

I like to sprinkle some toasted sesame seeds or chopped scallions on top right before serving for a pop of color and a little extra crunch. Sometimes a drizzle of extra toasted sesame oil or a squeeze of fresh lime can brighten the dish wonderfully and lift the flavors even more.

This dish is great served hot, right from the stove, to enjoy the crisp-tender broccoli and juicy chicken at their best. It also transitions well to warm leftovers the next day. For drinks, I often go for a light, crisp white wine like Sauvignon Blanc or a cold jasmine tea, both of which complement the savory-sweet notes perfectly. This recipe shines for weeknight family dinners, casual gatherings, and even holiday meals when you want something familiar yet impressive.

Variations

Over time, I’ve found wonderful ways to customize this Chinese Chicken and Broccoli Recipe. If you want a gluten-free version, swapping the soy sauce for tamari works great and doesn’t compromise the flavor. You can also swap the chicken for firm tofu or tempeh if you’re looking for a vegetarian twist—just be sure to press the tofu well and give it a good sear for texture.

For a flavor variation, I sometimes add a teaspoon of chili garlic sauce or a handful of sliced bell peppers to introduce a little heat and extra color. If you’re in the mood for a more indulgent takeaway-style dish, I’ve even tried using oyster sauce in place of some of the soy sauce for a richer umami flavor.

As for cooking methods, I’ve occasionally grilled the marinated chicken separately to add a smoky char before tossing it with the steamed broccoli and sauce. It adds a lovely depth you might enjoy on warmer days or when you want to bring a bit of outdoor flair to the meal.

Storage and Reheating

Storing Leftovers

I always store leftover Chinese Chicken and Broccoli in an airtight container to keep it fresh and flavorful. Refrigerate the leftovers promptly, and they’ll stay good for about 3 to 4 days. Using a container with a tight seal helps maintain the sauce’s texture and prevents the broccoli from drying out.

Freezing

This dish freezes reasonably well, though the broccoli’s texture will soften slightly upon thawing. To freeze, portion the chicken and broccoli with sauce into freezer-safe containers or heavy-duty freezer bags. Label with the date and try to use within 2 months for the best taste. Thaw in the refrigerator overnight before reheating to minimize texture changes.

Reheating

When it’s time to reheat, I find that warming gently in a skillet over medium heat works best. This method lets me stir the sauce and chicken without drying them out. Avoid microwaving if possible, as it can make the broccoli mushy and the chicken less tender. Adding a splash of water or broth during reheating helps refresh the sauce and keep everything moist and delicious.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli is a convenient alternative and works well if you don’t have fresh on hand. Just thaw and drain it before cooking to prevent excess water from diluting the sauce. The texture might be softer, so adjust the boiling time accordingly.

Is there a substitute for Shaoxing cooking wine?

If you don’t have Shaoxing cooking wine, dry sherry or a mild white wine works as a good substitute. If you prefer to skip alcohol altogether, a splash of chicken broth with a little rice vinegar can provide some acidity and complexity.

Can I make this dish spicy?

Absolutely! Adding chili garlic sauce, red pepper flakes, or even fresh sliced chili peppers during the garlic-ginger sauté step adds a pleasant kick. Adjust the amount to your heat preference—this recipe is quite versatile when it comes to spice.

What’s the secret to tender chicken in this recipe?

The secret lies in the marinade, especially the baking soda and cornstarch. Baking soda helps tenderize the chicken quickly, and the cornstarch coating keeps the pieces silky and moist during cooking. Allowing the chicken to marinate for at least 10 minutes really enhances this effect.

Can I prepare ingredients in advance for this recipe?

Definitely! You can slice and marinate the chicken up to a day ahead, and prep the broccoli, garlic, and ginger ahead of time to streamline the cooking process. The sauce can also be mixed early and stored in the fridge. This makes the actual cooking very quick and stress-free.

Conclusion

I genuinely hope you give this Chinese Chicken and Broccoli Recipe a try because it has become such a beloved staple in my kitchen. It’s an easy, flavorful, and wholesome meal that never feels boring or complicated—just pure deliciousness served in every bite. Cooking it is truly a joy, and sharing it with friends or family always brings smiles. You’re going to love how much this recipe brightens up your weeknight dinners!