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

4.91 from 20 votes
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Chinese Chicken and Broccoli Stir-Fry is proof that chicken breast and broccoli should never have to be boring! The chicken is super tender and juicy, stir-fried with broccoli in a light ginger-y, garlicky savory sauce that is so delicious! In just 30 minutes, you can whip up an easy and satisfying Chicken and Broccoli Stir-Fry that will rival your favorite Chinese takeout!

Chinese chicken and broccoli on a plate next to a side of white rice.

Watch the Chinese Chicken and Broccoli Recipe Video Below!

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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:

Raw ingredients for Chinese Chicken and Broccoli in bowls.

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.
  • 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.
  • 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.

A hand mixing chicken breast to marinate in a metal bowl.

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.

A small whisk mixing together the sauce for Chinese Chicken and Broccoli.

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.

A metal strainer removing blanched broccoli from a pot of boiling water.

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.

Pieces of chicken cooking in oil in a wok.

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!

Chinese Chicken and Broccoli mixed with sauce and cooked in a wok.

PRO TIPS

Expert Tips for Chinese Chicken and Broccoli

Cut Chicken and Broccoli Into Similar Sizes

  • Make sure the chicken is cut into similar sizes so it cooks evenly. Substitute with chicken thighs if you prefer.
  • 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.
  • You can adjust the size of the chicken and broccoli to your preference (smaller or larger) – just make sure to adjust the cooking time so your Chicken and Broccoli Stir-Fry is ‘done’ to your liking!

Velveting

  • Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat and make restaurant quality Chinese food at home!

Don’t Skip Blanching the Broccoli!

  • Blanching your broccoli is a quick and simple way to keep them crisp and delicious in your Chicken and Broccoli Stir-Fry! It tenderizes without making it mushy, and eliminates any bitterness. It also helps prevent loss of color.

Success is in the Prep

  • Chicken and Broccoli Stir-Fry is one of those recipes that comes together extremely quickly – the key is having your ingredients prepped and in bowls right next to your wok or pan! Have your chicken, broccoli and aromatics, seasoning and pre-mixed sauce ready and easily accessible during the cooking process.
A plate of chinese chicken and broccoli next to a side of white rice.

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 BroccoliOrange 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!

4.91 from 20 votes

Chicken and Broccoli

Servings: 4
Prep: 15 minutes
Cook: 15 minutes
Chicken and Broccoli cooked in a wok.
Chicken and Broccoli has been one of my MOST requested recipes! It's perfect for all of us trying to eat healthier in the new year (myself included) without compromising on taste!

Equipment

Ingredients 

Chicken

Vegetables & Aromatics

Sauce

Oils

Instructions 

  • Cut chicken breast into 1" pieces and marinate with white pepper, salt, shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.
  • Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.
  • Chop garlic and ginger and set aside, then cut broccoli to similar size pieces as the chicken.
  • In a pot of boiling water, blanch broccoli for 45 seconds and remove and drain thoroughly.
  • In a hot pan over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.
  • Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
  • Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency).
  • Add back chicken and broccoli and toss to combine. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!

Notes

Key Tips!
Cut Chicken and Broccoli Into Similar Sizes: Make sure the chicken is cut into similar sizes so it cooks evenly. Substitute with chicken thighs if you prefer. 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. You can adjust the size of the chicken and broccoli to your preference (smaller or larger) – just make sure to adjust the cooking time so your Chicken and Broccoli Stir-Fry is ‘done’ to your liking!

Velveting: Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat and make restaurant quality Chinese food at home! 

Don’t Skip Blanching the Broccoli: Blanching your broccoli is a quick and simple way to keep them crisp and delicious in your Chinese Chicken and Broccoli Stir-Fry! It tenderizes without making it mushy, and eliminates any bitterness. It also helps prevent loss of color.

Success is in the Prep: Chinese Chicken and Broccoli Stir-Fry is one of those recipes that comes together extremely quickly – the key is having your ingredients prepped and in bowls right next to your wok or pan! Have your chicken, broccoli and aromatics, seasoning and pre-mixed sauce ready and easily accessible during the cooking process.

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).

Nutrition

Calories: 220kcalCarbohydrates: 14gProtein: 27gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 1107mgPotassium: 640mgFiber: 1gSugar: 4gVitamin A: 319IUVitamin C: 43mgCalcium: 39mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

Iโ€™m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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4.91 from 20 votes (7 ratings without comment)

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Recipe Rating




17 Comments

  1. 5 stars
    I make this recipe all the time cause my husband and daughter loves it! Itโ€™s easy and itโ€™s better than take out!

  2. 4 stars
    Cooked it tonight. The chicken was not as velvety as some of the other recipes. Are we not supposed to include baking soda and soya sauce while marinating the chicken.

  3. 5 stars
    CJ,
    You need a button so I can follow your recipes on Pinterest. The first one I tried was Benihana rice and fell in love. Tonight Iโ€™m making this for Hubby with Chinese broccoli (itโ€™s what I have on hand). Have to find a substitute for oyster sauce. Hubby is allergic to shellfish ๐Ÿฆช. (I know itโ€™s a travesty). Thanks again and get me a button to follow you!

  4. 5 stars
    Made this tonight. We do not have a wok and instead used our large cast iron skillet. Got the oil (vegetable) heated to 300 degrees Fahrenheit, but cooked chicken for an extra minute (3 minutes total). Only other substitute was using rice flour in place of cornstarch.

    It was absolutely fantastic and still looked identical to your photos. Husband and I agreed that it was an amazing refinement of something you’d order for take out. Simple, easy, and delicious.

    First recipe I’ve tried of yours and we are both looking forward to trying more. Thank you for sharing your recipes with the masses.