Chicken and Broccoli Stir-Fry – Takeout Style! (Video)

Some American Chinese takeout dishes are battered and deep fried (like Orange Chicken) – Chicken and Broccoli Stir-Fry is one of the ones that are not! If you want similar dishes that are not battered but instead covered in a savory sauce, try:

• a crowd favorite and one of my most popular recipes is Beef and Broccoli
• if you want a chicken dish with lots of veggies, make Black Pepper Chicken, String Bean Chicken, or Mushroom Chicken
• Cashew Chicken, Bourbon Chicken, or Kung Pao Chicken is another great choice for a weeknight dinner!

Ingredient Tips for Chinese Chicken and Broccoli

• Chicken – I used chicken breast, cut into 1″ pieces. Make sure the chicken is cut into similar sizes so it cooks evenly. Substitute with chicken thighs if you prefer.
  • Sweetfire Chicken Breast is another delicious recipe that uses chicken breast!
• Broccoli – Cut the broccoli into a similar shape/size as the chicken – this allows for the dish to cook evenly, look more cohesive, and allow for better mouthfeel.
  • Broccoli is my favorite vegetable for Chinese stir-fries, as it holds up very well while still soaking up the sauces, like Beef and Broccoli and Beef and Broccoli Noodles.
• shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
• msg – As always, this is optional.

Refer to the recipe card for the full list of ingredients and measurements!

Recipe Instructions: Chicken and Broccoli Stir-Fry

1. Marinate Chicken and Pre-Mix Sauce

Cut chicken breast into 1″ pieces. In a small bowl, marinate cut chicken with white pepper, salt, shaoxing wine, avocado oil, sesame oil, and cornstarch. Set aside for 30 minutes.

In a small bowl, pre-mix the Chicken and Broccoli Stir-Fry sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.

2. Chop Vegetables and Blanch Broccoli

Chop garlic and ginger and set aside. Cut broccoli, making sure they are in similar sized pieces as the chicken.

Heat water in a medium sized pot; once the water is boiling, add broccoli and blanch for 45 seconds. Remove and drain thoroughly. Set aside.

3. Cook Chicken

In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F). Carefully drop the chicken into the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.

4. Stir-fry Chicken, Broccoli, and Sauce

In the same pan or wok, reserve 2 tbsp of frying oil (remove the rest) and sauté garlic and ginger for 15 seconds.

Add the premixed sauce and combine. The sauce should begin to thicken after just a few seconds (refer to video for sauce consistency).

Add back the cooked chicken and broccoli; toss and mix well to combine. Finish with an optional drizzle (1 tsp) of sesame oil, give the Chicken and Broccoli Stir-Fry a final mix and serve with freshly steamed rice. Enjoy!

Storage and Reheating

You can store Chicken and Broccoli Stir-Fry in the refrigerator in an airtight container for up to 3 days.

Because Chicken and Broccoli Stir-Fry is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).

What to Serve with Chicken and Broccoli Stir-Fry

Love Chinese takeout and want to make a take-out inspired meal with your Chicken and Broccoli Stir-Fry? You have to start with Panda Express Chow Mein and Egg Fried Rice. Add another protein, like Beef and Broccoli, Orange Chicken or the discontinued Sweetfire Chicken Breast. You could even add String Bean Chicken and Honey Walnut Shrimp! Don’t forget the Egg Rolls and you got yourself a perfect meal!

It’s not Chinese takeout without a good Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version) or Hot and Sour Soup!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Chicken and Broccoli Stir-Fry not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you tried this Chinese Chicken and Broccoli or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!