Chinese-Style Chicken and Broccoli Stir-Fry

This Chinese chicken and broccoli stir-fry tastes like classic Chinese takeout — and often even better. It’s saucy, quick, and simple to make in 30 minutes or less. This versatile chicken stir-fry pairs perfectly with plain white rice, egg fried rice, or noodles. If you want more vegetables in one dish, try a mixed-vegetable chicken stir-fry, and if you prefer red meat, beef and broccoli is a great alternative.

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What to eat with chicken and broccoli

This dish with steamed white rice or egg fried rice is a complete meal, but you can round out a homemade Chinese feast with a few sides:

• Fried rice – Choose from simple egg fried rice or more elaborate styles to complement the stir-fry.
• Noodles – Lo mein or chow mein varieties work well if you prefer noodles over rice.
• Appetizers – Egg rolls or crab rangoons are classic starters if you want a multi-course meal.
• Soups – Light egg drop soup or a tangy hot-and-sour soup are great warm additions.

Ingredient notes

See the recipe card below for exact ingredient quantities.

For marinating the chicken:

• Chicken breast – Use boneless, skinless breasts sliced thinly (about 1/4 inch) for quick, even cooking.
• Water – A little water in the marinade helps the meat stay moist.
• Shaoxing cooking wine – A traditional Chinese rice wine that removes unwanted aromas and boosts flavor. If you don’t have it, a little dry sherry or a splash of water can be used.
• Salt – For seasoning; adjust based on the type of salt you use.
• Baking soda – A tiny amount helps tenderize the chicken and improves juiciness.
• Cornstarch – Coats the chicken to create a silky texture known as velveting.
• Oil – Any neutral oil for the marinade and cooking.

To make the chicken and broccoli sauce:

• Soy sauce – The primary savory element and the sauce’s brown color. Light-sodium soy sauce keeps the dish from becoming too salty.
• Water or stock – Dilutes the soy sauce for balance. Unsalted chicken stock adds depth if you prefer.
• Sugar – Granulated sugar rounds the sauce with a touch of sweetness; honey can be substituted, with a slightly different flavor profile.
• Cornstarch – Thickens the sauce for a glossy finish.
• Toasted sesame oil – Adds a nutty, toasted aroma in small amounts at the end of cooking.

For the rest of the dish:

• Broccoli – Florets work best. Use pre-cut florets or trim a crown to size.
• Garlic and ginger – Fresh minced garlic and ginger give the sauce its fragrant base.

How to make Chinese chicken and broccoli stir-fry

Scroll to the recipe card for the exact measurements and full instructions.

Marinate the chicken:

1. Season: In a mixing bowl, combine the sliced chicken, water, Shaoxing wine (or substitute), salt, and a small pinch of baking soda. Mix until the chicken has absorbed most of the liquid.

2. Velvet the chicken: Add cornstarch and mix until the pieces are evenly coated, then stir in the oil. Let the chicken marinate for 10–15 minutes or refrigerate overnight for convenience and extra tenderness.

Pro tip: Cut and marinate the chicken first, then prepare the remaining ingredients while the chicken rests to save time.

Prepare the sauce:

Mix the sauce ingredients — soy sauce, water (or stock), sugar, cornstarch, and toasted sesame oil — in a bowl or measuring cup. Whisk until smooth and no lumps remain. Set aside until ready to use.

Note: For a thicker sauce, increase the cornstarch by 1–2 teaspoons.

Make the chicken and broccoli:

1. Blanch the broccoli: Bring a pot of water to a boil, add the florets, and cook 30 seconds to 3 minutes depending on size and desired tenderness. Drain and set aside.

2. Sear the chicken: Heat oil in a wok or large skillet over medium-high. Add the marinated chicken in a single layer and cook until just done. Remove and set aside. Searing until golden is optional; the chicken can be cooked through without heavy browning.

Note: Separate pieces as you cook to ensure even browning and avoid overcrowding the pan.

3. Sauté aromatics: Leave about 2 tablespoons of oil in the pan. Reduce heat to medium, add minced garlic and ginger, and sauté for 15–30 seconds until fragrant.

4. Add the sauce: Stir the prepared sauce, pour it over the garlic and ginger, and bring to a simmer. Cook until the sauce is glossy and thickened, stirring to prevent sticking.

5. Combine: Reduce heat to low, return the chicken to the pan, add the broccoli, and toss until everything is evenly coated in sauce. Serve immediately with steamed rice.

Recipe tips

• Broccoli doneness: Blanch to your preferred tenderness. For crisp-tender florets, boil about 45–60 seconds; adjust for larger pieces.
• Coating strategy: Add the chicken to the sauce first to coat it well, then add the broccoli so it doesn’t soak up all the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow the food to cool completely before refrigerating. Note that broccoli softens and may change color the longer it is stored.

Reheating

You can reheat in the microwave or on the stovetop.

Microwave: Place food in a microwave-safe dish, cover loosely, and heat until hot, stirring halfway through.

Stovetop: Warm in a skillet over medium heat until the sauce simmers and the ingredients are heated through. Covering the pan helps speed reheating.

Note: Sauces may thin after sitting. To re-thicken, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water (add more if needed) and simmer until thickened.

FAQ

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