Chicken And Broccoli (chinese Takeout Style) Recipe

There’s something irresistibly comforting about recreating Chinese takeout classics at home, and this chicken and broccoli recipe is no exception. With tender chicken, crisp broccoli, and a rich, savory sauce that clings to every bite, it’s hard to believe this dish comes together so quickly. It’s a personal favorite for busy weeknights when I’m craving something hearty, wholesome, and packed with flavor but don’t want to wait for delivery.

Chicken And Broccoli (chinese Takeout Style) Recipe

I first stumbled upon this recipe on a rainy Friday night when my usual takeout spot was closed. Out of sheer determination (and let’s be honest, hunger), I decided to give it a shot myself. As the garlic and ginger sizzled in the pan, their aroma filled the kitchen and somehow made the evening feel cozier. By the time I plated it up, I knew this would become a regular in my recipe rotation. It’s got all the magic of takeout, minus the wait time and mysterious ingredients.

The origin story of this classic Chinese dish

Chicken and broccoli stir-fry has its roots in Chinese-American cuisine, borrowing inspiration from traditional Chinese cooking techniques like wok stir-frying. The dish showcases the hallmark balance of flavors in Chinese cuisine—savory, slightly sweet, and umami-rich. While you won’t find it in every province of China, it’s a staple in Chinese takeout menus across the world. Over the years, people have added personal touches, like sweeter sauces or the occasional sprinkle of sesame seeds, making it a perfect dish to adapt to your own tastes.

Let’s talk ingredients: the heart of this dish

  • Chicken breasts: Boneless, skinless chicken breasts keep things lean and tender. You can also use chicken thighs for a richer flavor. If you’re in a pinch, shrimp or tofu make excellent substitutes.
  • Broccoli: Crisp, vibrant broccoli florets add a fresh crunch and soak up the sauce beautifully. Frozen broccoli can work in a pinch, though fresh is best for texture.
  • Soy sauce and oyster sauce: These are the flavor powerhouses of the dish. Soy sauce provides that salty umami punch, while oyster sauce adds a deeper, slightly sweet richness. If you’re gluten-free, look for tamari or a gluten-free oyster sauce alternative.
  • Garlic and ginger: These aromatics are the backbone of the dish, adding a warm, fragrant complexity. Use fresh for the best results, though jarred versions work in a hurry.
  • Cornstarch: This is your secret to a silky, thick sauce. Arrowroot powder works too, if that’s what you have on hand.
  • Rice vinegar and sugar (optional): These add a subtle tang and sweetness, balancing the savory flavors. Feel free to skip them or adjust to taste.
Chicken And Broccoli (chinese Takeout Style) Recipe

Kitchen gear: what you need to get started

You don’t need a lot of fancy equipment to pull this off. A wok or a large skillet is ideal for stir-frying because it heats quickly and evenly, but a regular frying pan will do the trick. A small bowl for mixing the cornstarch slurry is essential, and a slotted spoon or tongs will help you transfer ingredients easily. If you have a steamer basket, that’s great for blanching the broccoli, but a pot of boiling water works just as well. Keep a sharp knife handy for slicing the chicken thinly—it helps it cook faster and stay tender.

Step-by-step: my foolproof method for chicken and broccoli

  1. Marinate the chicken: Start by slicing the chicken breasts into thin strips. Toss them in a mix of soy sauce and oyster sauce, and let them sit for about 10 minutes. This not only infuses flavor but also tenderizes the chicken.
  2. Blanch the broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch them for 2-3 minutes until they turn bright green and are slightly tender. (Pro tip: Don’t overcook—soggy broccoli is a buzzkill.) Drain and set aside.
  3. Cook the chicken: Heat a tablespoon of oil in your wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes. It should be golden brown on the outside and juicy on the inside. Remove it from the pan and set aside.
  4. Sauté the aromatics: In the same pan, heat the remaining oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds. You’ll know it’s ready when your kitchen smells heavenly.
  5. Combine and stir: Toss the cooked chicken and blanched broccoli back into the skillet. Stir everything together, making sure the sauce begins to coat the ingredients.
  6. Thicken the sauce: Mix the cornstarch with a tablespoon of water to form a smooth slurry. Pour it into the skillet and stir continuously for 2-3 minutes as the sauce thickens and clings to the chicken and broccoli.
  7. Final touches: If you like a touch of sweetness or tang, stir in a teaspoon of sugar and a splash of rice vinegar. Taste and adjust the seasoning to your liking.
  8. Serve and enjoy: Spoon the chicken and broccoli over a bed of steaming rice, and dive in!
Chicken And Broccoli (chinese Takeout Style) Recipe

Variations and adaptations to try

This recipe is a canvas for creativity. Here are a few fun ways to make it your own:

  • Vegan version: Swap the chicken for firm tofu (press it first to remove excess water) or seitan. Use a vegetarian oyster sauce substitute.
  • Low-carb option: Serve this over cauliflower rice or zucchini noodles instead of regular rice.
  • Add more veggies: Bell peppers, snap peas, carrots, or mushrooms are great additions. Just stir-fry them with the broccoli.
  • Spicy twist: Add a drizzle of chili oil or a sprinkle of red pepper flakes for a kick.
  • Seasonal spins: In summer, try adding asparagus or green beans. In winter, throw in some baby bok choy or napa cabbage.
  • Regional flair: Add a splash of hoisin sauce for a sweeter profile, or sprinkle toasted sesame seeds on top for a nutty crunch.

Serving ideas that wow

For a restaurant-style presentation, serve your chicken and broccoli over rice on a wide plate or shallow bowl. Garnish with thinly sliced green onions or a sprinkle of sesame seeds for an elegant touch. Pair it with simple sides like steamed dumplings or egg rolls to round out the meal. A crisp cucumber salad with a light soy dressing is also a refreshing complement.

Drinks to pair with this meal

For non-alcoholic options, green tea or a lightly sweetened iced jasmine tea works beautifully, balancing the dish’s savory richness. If you prefer wine, a light Sauvignon Blanc or an unoaked Chardonnay pairs well with the delicate flavors. Beer lovers might enjoy a crisp lager or pilsner. Feeling adventurous? A cold sake is a surprisingly good match too.

Storing and reheating leftovers

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, use a skillet over medium heat to keep the chicken tender and the broccoli from getting mushy. Add a splash of water or soy sauce to revive the sauce as it warms. Avoid microwaving if you can—it tends to overcook the chicken and broccoli.

Scaling up or down

Cooking for two? Simply halve the ingredients. Feeding a crowd? Double or even triple the recipe, but make sure your skillet or wok is large enough to handle it all without overcrowding. Overcrowding can cause steaming instead of stir-frying, which affects the texture.

Troubleshooting tips

If your sauce isn’t thickening, your pan might not be hot enough. Turn up the heat slightly and keep stirring. If the chicken turns out dry, it might have been overcooked. Next time, slice it thinner or reduce the cooking time slightly.

Ready to make this better-than-takeout favorite?

Give this chicken and broccoli recipe a try—it’s quicker, healthier, and just as satisfying as takeout. Plus, it’s endlessly adaptable, so you can make it exactly the way you like. Don’t forget to share your own twists in the comments!

Chicken And Broccoli (chinese Takeout Style) Recipe

Frequently Asked Questions

1. Can I use frozen broccoli?
Yes, but thaw it first and pat it dry. This prevents extra water from thinning the sauce.

2. How can I make this gluten-free?
Use tamari instead of soy sauce and a gluten-free oyster sauce.

3. Can I prep this ahead of time?
Absolutely! You can marinate the chicken and blanch the broccoli up to a day in advance. Store them separately in the fridge.

4. What’s the best rice to serve this with?
Jasmine rice or short-grain white rice are classic choices, but brown rice works too.

5. Can I make this spicier?
Sure! Add chili oil, sriracha, or crushed red pepper flakes to taste.

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Chicken And Broccoli (chinese Takeout Style) Recipe

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 Whip up this savory, better-than-takeout chicken and broccoli stir-fry in under 30 minutes! Quick, healthy, and adaptable.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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

  • Marinate the chicken: Start by slicing the chicken breasts into thin strips. Toss them in a mix of soy sauce and oyster sauce, and let them sit for about 10 minutes. This not only infuses flavor but also tenderizes the chicken.
  • Blanch the broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch them for 2-3 minutes until they turn bright green and are slightly tender. (Pro tip: Don’t overcook—soggy broccoli is a buzzkill.) Drain and set aside.
  • Cook the chicken: Heat a tablespoon of oil in your wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes. It should be golden brown on the outside and juicy on the inside. Remove it from the pan and set aside.
  • Sauté the aromatics: In the same pan, heat the remaining oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds. You’ll know it’s ready when your kitchen smells heavenly.
  • Combine and stir: Toss the cooked chicken and blanched broccoli back into the skillet. Stir everything together, making sure the sauce begins to coat the ingredients.
  • Thicken the sauce: Mix the cornstarch with a tablespoon of water to form a smooth slurry. Pour it into the skillet and stir continuously for 2-3 minutes as the sauce thickens and clings to the chicken and broccoli.
  • Final touches: If you like a touch of sweetness or tang, stir in a teaspoon of sugar and a splash of rice vinegar. Taste and adjust the seasoning to your liking.
  • Serve and enjoy: Spoon the chicken and broccoli over a bed of steaming rice, and dive in!

Notes

Serving ideas that wow

For a restaurant-style presentation, serve your chicken and broccoli over rice on a wide plate or shallow bowl. Garnish with thinly sliced green onions or a sprinkle of sesame seeds for an elegant touch. Pair it with simple sides like steamed dumplings or egg rolls to round out the meal. A crisp cucumber salad with a light soy dressing is also a refreshing complement.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: dinner

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