Name: Chinese Chicken and Broccoli Stir-Fry: A Quick and Healthy Delight
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips; 3 cups broccoli florets; 2 tablespoons vegetable oil (or sesame oil); 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger); 1/4 cup low-sodium soy sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 tablespoon oyster sauce (optional); Cooked rice or noodles, for serving

I love whipping up this Chinese Chicken and Broccoli Stir-Fry when I crave a quick, flavorful, and nutritious meal. With tender chicken, crisp broccoli, and a savory sauce, it’s a dish that satisfies both taste and health.

Why You’ll Love This Recipe

I find this stir-fry to be a perfect balance of taste and health. It’s quick to prepare, making it ideal for busy weeknights. The combination of lean protein and fresh vegetables ensures a wholesome meal. Plus, the flavors are so delightful that I never miss ordering takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
3 cups broccoli florets
2 tablespoons vegetable oil (or sesame oil for extra flavor)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 tablespoon oyster sauce (optional for extra richness)
Cooked rice or noodles, for serving

Directions

I start by heating the vegetable oil in a large skillet or wok over medium-high heat.
I add the sliced chicken and cook for about 5-7 minutes until it’s browned and cooked through. Then, I remove the chicken from the skillet and set it aside.
In the same skillet, I add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
I add the broccoli florets, stirring to coat them in the oil and sautéing for about 3-4 minutes until they’re bright green and tender-crisp.
I return the chicken to the skillet and stir in the soy sauce and optional oyster sauce.
I mix the cornstarch and water together and pour it in, stirring until the sauce has thickened.
I serve it hot over cooked rice or noodles.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 10 minutes to cook, totaling approximately 20 minutes from start to finish.

Variations

Add More Veggies: Sometimes, I throw in additional vegetables like bell peppers, carrots, or snap peas for more color and crunch.
Swap the Protein: If I prefer a different protein, I try shrimp, tofu, or beef—just adjusting the cooking time accordingly.
Seasoning Variations: When I like it spicy, I add some red pepper flakes or sriracha to give it an extra kick.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a microwave or a skillet over low heat until warmed through. The sauce may thicken upon refrigeration, so I sometimes add a splash of water when reheating to adjust the consistency.

FAQs

What can I use instead of oyster sauce?

If I don’t have oyster sauce, I substitute it with hoisin sauce or a combination of soy sauce and a bit of sugar to mimic the sweetness and depth.

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I make sure to thaw and drain it well before cooking to avoid excess moisture in the stir-fry.

How do I make the chicken more tender?

I marinate the chicken in soy sauce for 15-30 minutes before cooking. This helps to tenderize the meat and infuse it with flavor.

Is this dish gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and ensure that the oyster sauce I use is gluten-free.

Can I prepare this dish ahead of time?

Yes, I often prepare the ingredients ahead of time by slicing the chicken and chopping the vegetables. I store them separately in the refrigerator and cook them when ready to serve.

Conclusion

This Chinese Chicken and Broccoli Stir-Fry is a staple in my kitchen. It’s quick, healthy, and bursting with flavor. Whether I’m cooking for myself or for guests, it’s a dish that always impresses and satisfies.