Chinese Chicken and Broccoli Stir Fry
You know those nights when you just need something fast, filling, and packed with flavor that doesn’t taste like you threw it together in five minutes? This is that recipe. It hits that perfect sweet spot between comfort food and “I did something good for myself today.”
Chinese Chicken and Broccoli Stir Fry is one of those meals that just works. The chicken is tender, the sauce is silky and full of umami, and the broccoli? Crisp, vibrant, and honestly, a little show-offy in the best way. And the best part (oops—I said I wouldn’t use clichés, so ignore that), it comes together so quickly that you’ll probably spend more time deciding on what show to watch while you eat it.
If you’ve ever had that “why can’t I just make Chinese takeout at home” thought run through your head, this is your sign.
Let’s make this dish.
What You’ll Need
Here’s everything you need for this stir fry, organized by part of the recipe so you’re not running back and forth between the fridge and pantry like a headless chicken.
| Chicken Marinade | Amount |
|---|---|
| Boneless chicken breast or thighs (thinly sliced) | 1 lb (450g) |
| Soy sauce | 1 tbsp |
| Cornstarch | 1 tsp |
| Sugar | 1 tsp |
| Neutral oil (vegetable or canola) | 1 tsp |
| Sauce | Amount |
|---|---|
| Soy sauce | 2 tbsp |
| Oyster sauce | 1 tbsp |
| Water | 1/4 cup |
| White pepper | 1/4 tsp |
| Cornstarch (for thickening) | 1 tsp |
| Stir Fry Base | Amount |
|---|---|
| Broccoli (cut into florets) | 1 medium head |
| Onion (thinly sliced) | 1 small |
| Garlic (minced) | 2 cloves |
| Ginger (minced) | 1-inch piece |
| Red chili (optional, sliced) | 1-2 |
| Sesame oil (for finishing) | 1 tbsp |
| Cooking oil | 2 tbsp |
Tools You’ll Need
Nothing fancy here. These are basics most home kitchens already have:
- Wok or large skillet (nonstick or stainless steel both work)
- Mixing bowls
- Cutting board
- Sharp knife
- Spatula or wooden spoon
- Measuring spoons and cups
- Small saucepan (optional, for blanching broccoli)
Pro Tips
These are the little tweaks and tricks that’ll make your stir fry not just good, but “ok wow” level good.
1. Cut everything before you start cooking.
Stir frying is fast. Like, blink-and-your-chicken-is-burnt fast. Have all your veggies chopped and sauce whisked up before anything touches the heat.
2. Don’t skip the marinade.
Even 10 minutes makes a big difference. The cornstarch gives the chicken that soft, velvety texture you love in restaurant stir fry.
3. Blanch the broccoli.
Boil for a minute or two, then shock it in ice water. This keeps it bright green and gives it that crisp-but-tender bite.
4. Use high heat but don’t burn your garlic.
The wok (or skillet) should be hot enough to sear, but add aromatics like garlic and ginger after the onion so they don’t burn and go bitter.
5. Add sesame oil at the end.
It’s a finishing oil. Cooking it too long kills its toasty flavor.
Substitutions and Variations
This stir fry is super flexible. Make it yours.
| Swap This | For This | Why |
|---|---|---|
| Chicken | Tofu, beef, shrimp | Use firm tofu for a veg version |
| Oyster sauce | Hoisin sauce + dash of soy | Slightly sweeter, still rich |
| Soy sauce | Tamari or coconut aminos | Makes it gluten-free |
| Broccoli | Broccolini, snap peas, green beans | Use what you have |
| Cornstarch | Arrowroot powder | Paleo-friendly thickener |
Make Ahead Tips
- Marinate chicken in the morning or even the night before and store it covered in the fridge.
- Prep veggies the day before and keep them in airtight containers.
- Pre-mix the sauce and shake it before using (cornstarch settles).
How to Make It
Alright, let’s break it down step-by-step:
1. Marinate the chicken.
Combine thinly sliced chicken with soy sauce, cornstarch, sugar, and oil. Mix well. Let it sit for at least 10 minutes, or cover and refrigerate up to 24 hours.
2. Blanch the broccoli.
Bring a pot of water to a boil. Add broccoli florets and cook for 1–2 minutes until they turn bright green. Scoop them out and drop into ice water to stop the cooking. Drain and set aside.
3. Make the sauce.
Whisk together soy sauce, oyster sauce, water, white pepper, and cornstarch until smooth. Set it close to your stove—you’ll need it fast.
4. Heat the wok.
Add 2 tablespoons of oil over medium-high heat. When shimmering, toss in onion. Stir for 30 seconds, then add garlic and ginger.
5. Cook the chicken.
Add the marinated chicken. Stir constantly until no longer pink and starting to brown (about 3–5 minutes depending on the thickness).
6. Add sauce and broccoli.
Pour in the sauce and bring to a light simmer. Once it thickens (about 30 seconds), toss in the blanched broccoli and stir to coat.
7. Finish with sesame oil and chili (optional).
Drizzle on sesame oil, add chili if using, and give everything a final stir.
8. Serve hot with steamed jasmine rice, brown rice, or noodles.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water to keep the sauce smooth.
- Avoid microwaving too long—chicken can dry out.
Can You Freeze It?
Yes, but it’s better fresh. If you must, freeze in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Nutrition Breakdown (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~30g |
| Carbs | ~16g |
| Fat | ~20g |
| Fiber | ~3g |
| Sodium | ~800mg |
Note: Will vary based on exact ingredients and portion size.
Frequently Asked Questions
Do I have to use a wok?
Nope. A large nonstick or stainless skillet works just fine. Just make sure it gets hot enough.
Is oyster sauce vegetarian?
Traditional ones aren’t, but there are vegetarian versions made with mushrooms.
Can I skip blanching the broccoli?
You can, but it might end up too crunchy or unevenly cooked.
How do I make it spicy?
Add fresh sliced chili, a spoonful of chili garlic sauce, or even a dash of Sriracha to the sauce.
Can I double the sauce?
Yes! This recipe makes a moderate amount of sauce. If you like your stir fry a little saucier, just double the sauce ingredients and adjust cornstarch accordingly.
Wrap Up
This Chinese Chicken and Broccoli Stir Fry is one of those meals you’ll come back to again and again—not just because it’s easy, but because it’s the kind of dinner that actually feels good. No need to overthink it. Just a simple, flavorful, satisfying dish that delivers every single time.
Try it, tweak it, and make it your own. If you give it a go, I’d love to hear how it turned out. Drop a comment below and let me know what you added, swapped, or if it earned a spot in your dinner rotation.
See you in the kitchen again soon.
