Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. A weeknight dinner winner the whole family will love.
The Chinese Chicken and Broccoli Stir Fry You Will Make on Repeat
If you have ever stood in front of the fridge at 6 p.m. wondering what to make, this is your answer. This Chinese Chicken and Broccoli Stir Fry is a classic easy dinner recipe that delivers bold, savory flavor in under 30 minutes flat. Tender sliced chicken, crisp-bright broccoli, and a glossy soy-oyster sauce that clings to every single piece. It is better than takeout, and I mean that sincerely.
This dish has become a staple for anyone craving easy dinner recipes with broccoli that do not feel like a compromise. It is filling, nutritious, and endlessly satisfying.
Why This Recipe Works
The real magic here comes down to two things: velveting the chicken and cooking everything over high heat.
Velveting is a classic Chinese technique where you toss sliced chicken in a thin cornstarch-and-liquid coating before it hits the pan. The result is impossibly tender, silky chicken that absorbs the sauce beautifully instead of turning rubbery. It takes all of 10 minutes and completely transforms the texture.
High heat is the other non-negotiable. A proper stir fry needs a screaming-hot wok to develop that subtle smoky depth (called wok hei) and to keep the broccoli bright green and crisp rather than steamed and soggy.
Chef's Tip: Do not overcrowd the wok. Cook the chicken in a single layer and resist the urge to stir it constantly. Let it sear for a full minute before tossing. That golden contact with the pan builds flavor.
Ingredients That Make a Difference
For a dish this simple, quality ingredients carry real weight. A good toasted sesame oil, a proper oyster sauce, and fresh garlic and ginger are what separate a flat stir fry from one that tastes like your favorite Chinese restaurant. Using the right wok or a wide, heavy skillet also makes a dramatic difference in how the heat behaves.
Having a reliable sharp knife for slicing the chicken thin against the grain is just as important as anything in the sauce.
Things to Make with Broccoli: Why It Shines Here
Broccoli is one of those vegetables that genuinely thrives in a high-heat stir fry. When you cook it quickly over intense heat, it stays vivid green, slightly crisp, and full of flavor rather than turning olive and soft. It soaks up the savory sauce without falling apart, making it the ideal partner for chicken in this dish.
If you are looking for dinner ideas featuring broccoli that feel exciting rather than obligatory, this chicken and broccoli stir fry is exactly that. You can also toss in snap peas, bell peppers, or mushrooms if you want to stretch the vegetables further.
The Sauce: Simple, Bold, and Balanced
The stir fry sauce is a straightforward mix of:
- Low-sodium soy sauce for savory depth
- Oyster sauce for that rich, slightly briny umami backbone
- Toasted sesame oil for nutty aroma
- Chicken broth to give the sauce body and help it coat everything
- Cornstarch to thicken it into that glossy, clingy consistency
- A pinch of brown sugar to round out the edges
You can mix the sauce up to a day ahead and keep it in a jar in the fridge, which makes this already-fast dinner even faster.
Ready to bring this classic Chinese chicken and broccoli recipe to your table tonight? Here is everything you need:
Chinese Chicken and Broccoli Stir Fry
This Chinese Chicken and Broccoli Stir Fry comes together in under 30 minutes with a savory, glossy sauce that rivals your favorite takeout. A weeknight dinner winner the whole family will love.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, sliced thin against the grain
- 4 cups broccoli florets, cut into bite-sized pieces
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil, toasted
- 1/2 cup chicken broth, low sodium
- 2 tbsp cornstarch, divided
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, freshly grated
- 2 tbsp vegetable oil, divided
- 1 tsp brown sugar
- 1/4 tsp white pepper
- 2 tbsp water, for velveting the chicken
Instruction
Slice the chicken breasts thin against the grain and place in a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 2 tablespoons of water. Toss to coat and let the chicken velvet for 10 minutes while you prep the remaining ingredients.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, chicken broth, sesame oil, brown sugar, white pepper, and the remaining 1 tablespoon of cornstarch. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the broccoli florets and stir fry for 3 to 4 minutes until bright green and just tender-crisp. Remove the broccoli from the wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the velveted chicken in a single layer and let it sear undisturbed for 1 minute, then stir fry for 3 to 4 more minutes until cooked through and lightly golden.
Push the chicken to the sides of the wok. Add the minced garlic and grated ginger to the center and stir fry for 30 seconds until fragrant.
Return the broccoli to the wok. Pour the sauce over everything and toss to coat. Stir fry for 1 to 2 minutes until the sauce thickens and coats the chicken and broccoli in a glossy sheen.
Remove from heat and serve immediately over steamed white rice or noodles.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Whisk
- Tongs or wok spatula
Notes
Serving and Storing
Serve this stir fry hot over steamed jasmine rice or lo mein noodles. For a lighter option, cauliflower rice works beautifully and keeps the whole meal low-carb without sacrificing any of the flavor.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to bring the sauce back to life. This dish also freezes reasonably well for up to one month, though the broccoli texture will soften slightly after thawing.
Whether you are cooking for a busy weeknight or meal prepping for the week ahead, this Chinese Chicken and Broccoli Stir Fry delivers every single time.
