Chicken and Broccoli Stir-Fry – Takeout Style! (Video)
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Chinese Chicken and Broccoli Stir-Fry is proof that chicken breast and broccoli doesn’t have to be boring! The chicken is super tender and juicy, stir-fried with broccoli in a light but savory sauce that is so delicious!
Watch the Chinese Chicken and Broccoli Recipe Video!
A Note from CJ
Chicken and Broccoli is your new weeknight hero!
I love making stir-fries like Chicken and Broccoli for dinner – it comes together in 30 minutes and is full of flavor, with jucy chicken and broccoli that will taste great even the next day as leftovers! Similar dishes are Black Pepper Chicken, String Bean Chicken, or Mushroom Chicken!
My husband is a picky eater and is not that fond of broccoli, so I was pleasantly surprised that he didn’t just like this dish, he LOVED it! He even said that it’s his new favorite!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken – I used chicken breast (you can also use boneless, skinless thighs), cut into even 1″ pieces so they cook evenly.
- broccoli – I recommend avoiding the pre-cut broccoli and cutting it yourself into similar sizes so they cook evenly.
- shaoxing wine – this 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.
- neutral oil – I used avocado oil, but you can also use canola or vegetable oil; avoid olive oil.
- msg – I use this in moderation as a flavor enhancer.
If you love broccoli, try Beef and Broccoli, Beef and Broccoli Noodles, or Chicken and Broccoli Fettuccine Alfredo! For sides, make Air Fryer Broccoli, Korean Broccoli Salad, or Din Tai Fung Broccoli with Garlic!
How to Make Chicken and Broccoli Stir-Fry
Marinate Chicken and Mix Sauce – Cut chicken breast into 1″ pieces and marinate with white pepper, salt, shaoxing wine, avocado oil, sesame oil, and cornstarch for 15 minutes. Premix the sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch in a bowl. Mix until combined and set aside.
Chop Aromatics and Broccoli, Blanch Broccoli – 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.
Cook Chicken – In a hot pan over high heat, heat 1 cup of neutral oil until smoking (about 450F), then carefully drop the chicken in the oil and cook the chicken for 1-2 minutes until pieces are just cooked through. Remove and set aside in a bowl.
Cook Aromatics, Add Sauce, and Add Chicken & Broccoli Remove all but 2 tbsp of frying oil in the pan, then add the garlic and ginger and stir fry for 15 seconds. Add the premixed sauce and stir 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!
PRO TIPS
CJ’s Storage & Reheating Tips
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days. Because Chicken and Broccoli Stir-Fry is not coated in a batter, you won’t have to worry about the texture changing when refrigerated! This is great for meal prepping.
Reheat in the microwave until warmed through, or in a hot pan/wok for a couple minutes (add a little bit of water to loosen up any pieces that stuck together and to help ‘steam’ the dish).
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!
Chicken and Broccoli (VIDEO)
Equipment
Ingredients
Chicken
- 1 lb chicken breast, cut into 1" pieces
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp shaoxing wine
- 1 tbsp neutral oil, I used avocado oil
- 1 tsp sesame oil
- 1 tbsp cornstarch
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
- 1 tbsp sugar
- 1/4 tsp msg
- 1/2 cup chicken stock, low sodium
- 1 tbsp cornstarch
Vegetables & Aromatics
- 5 cloves garlic, chopped
- 1 inch ginger, chopped
- 2 cups broccoli florets
Oils
- 1 tsp sesame oil
- 1 cup neutral oil, for frying chicken and aromatics
Instructions
- Cut chicken breast into 1" pieces and marinate with white pepper, salt, shaoxing wine, avocado oil, sesame oil, and cornstarch for 15 minutes.
- Premix the sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch in a bowl. 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 neutral oil until smoking (about 450F), then carefully drop the chicken in the oil and cook the chicken for 1-2 minutes until pieces are just cooked through. Remove and set aside in a bowl.
- Remove all but 2 tbsp of frying oil in the pan, then add the garlic and ginger and stir fry for 15 seconds.
- Add the premixed sauce and stir 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chicken and Broccoli recipe was originally published in January 2022, and updated in February 2026.
My go-to for stir fry. 10 out of 10! Never fails!
I make this recipe all the time cause my husband and daughter loves it! It’s easy and it’s better than take out!
I made this last week and it was by far the best version I’ve made.
I love beef and brocoli. This is it but with chicken. Have made a few times now!
Soo good and super easy! Constantly in our rotation!
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.
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 I’m making this for Hubby with Chinese broccoli (it’s what I have on hand). Have to find a substitute for oyster sauce. Hubby is allergic to shellfish 🦪. (I know it’s a travesty). Thanks again and get me a button to follow you!
loved this one. Quick + easy to make and really tastes like takeout, but better!
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.
Thank you so much! I’m glad you enjoyed the recipe 🙂
We love making this dish! It’s always so comforting and delicious every time we make it.
Hi! Can you substitute anything for MSG? I’m allergic. Thank you!
Hi Lena – I would recommend just leaving it out!