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This chicken broccoli recipe is a healthier twist on your favorite takeout! With tender chicken, crisp broccoli, and a savory brown sauce, you’ll have a delicious meal ready in just 10 minutes. It’s perfect for busy nights when you need something quick and tasty!
Chicken Broccoli Stir Fry
Chicken broccoli stir fry is a staple in my kitchen and a dish my family never gets tired of. It’s one of my child’s favorite Chinese chicken stir fries—he loves the tender, juicy chicken, and since he’s always been a fan of broccoli, this dish is always a hit at our table. The rich, savory brown sauce ties everything together, making it just as good—if not better—than takeout!
I’ve perfected the technique for making chicken tender, just like in Chinese restaurants. This broccoli chicken recipe uses the same method, giving you perfectly cooked chicken in a dish that’s easy, delicious, and healthier than takeout. If you love a good Chinese stir fry, you’ll want to try this one! Check out my tips and tricks below to make sure your chicken and broccoli turns out perfectly every time—just like your favorite Chinese takeout!
Why This Recipe Needs To Be In Your Rotation
- Perfect for busy nights. This recipe is ready in just 10 minutes, making it the perfect choice when you want a tasty meal without spending hours in the kitchen.
- A healthier take on takeout. Skip the greasy takeout and make this healthier homemade version using fresh ingredients and a lighter, flavorful brown sauce that’s just as satisfying.
- Guaranteed to please the whole family. The perfectly cooked tender chicken, crisp broccoli, and savory Chinese brown sauce come together in a flavor-packed bite that’ll have you coming back for more, whether you’re feeding picky eaters or everyone at the table.
Ingredients You’ll Need
- Chicken – I used chicken breast for this recipe, but you can easily swap it for chicken thighs if you prefer. Want to switch up the protein? Try shrimp, like in my Shrimp and Broccoli, or beef, like in my Beef and Broccoli!
- Cornstarch
- Salt
- Broccoli florets
- Oil – Use vegetable or canola oil.
- Garlic
Chinese Brown Sauce
- Soy sauce
- Oyster sauce – I recommend using Lee Kum Kee for oyster sauce.
- Sesame oil
- Sugar
- Cornstarch
- Water
- White pepper
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
How To Make Chicken Broccoli
Alright, so first, toss the chicken with the cornstarch and a pinch of salt. If it feels a little dry, just splash in a bit of water to make sure each piece gets nicely coated with the cornstarch. It’ll help keep the chicken nice and tender when you cook it!
Next, bring a pot of water to a boil. Once it’s bubbling, toss in the broccoli and let it cook for just a minute. Then, drain it and set it aside. We want it to stay crisp, not mushy!
Alright, heat up your wok or skillet on high and add the oil. Once it’s nice and hot, toss in the garlic and stir-fry it until it smells amazing or just starts to brown. Then, throw in the chicken and give it a quick stir. After that, pour in the sauce and turn the heat down to low so everything soaks in nicely.
Once the chicken’s cooked through, toss in the broccoli and give it a good stir to mix everything together. Then, just dish it out and serve right away—nothing beats it fresh and hot!
Secrets To The Best Broccoli Chicken Stir Fry
- To get that juicy, tender chicken, coat it with a little cornstarch and salt before cooking. It locks in moisture and keeps the chicken soft. If the chicken looks a bit dry, just add a splash of water to help the cornstarch coat each piece evenly.
- Blanching the broccoli for just a minute in boiling water helps keep it crisp and vibrant. It’ll soak up the sauce without getting soggy and still have a satisfying crunch. Plus, it keeps the broccoli from overcooking when you stir-fry it.
- High heat is key to a great stir fry. It helps sear the chicken and veggies quickly, keeping them juicy and crispy. Don’t be afraid to let your wok or skillet get nice and hot—it makes all the difference.
- If you add too much to the pan at once, the ingredients will steam instead of stir-fry. If you’re making a larger batch, cook in smaller portions to get that perfect sear on everything.
Frequently Asked Questions
You can prep ahead by chopping the veggies, making the sauce, and marinating the chicken with just the cornstarch and salt for up to 30 minutes before cooking. Keeps things simple and quick when you’re ready to stir fry!
Yes. Just keep in mind that you’ll need to cook it a bit longer if you’re making a larger batch. It’s also a good idea to cook in batches to avoid overcrowding the pan—this helps keep the texture perfect!
Yes! Bell peppers, carrots, or snap peas are great options. Just toss them in after the garlic and stir-fry for 1–2 minutes before adding the chicken.
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat in a pan or microwave with a splash of water to keep it nice and juicy.
I wouldn’t recommend freezing this dish. The broccoli tends to get mushy once frozen and reheated, which can affect the texture. For the best results, enjoy it fresh, or store it in the fridge for a few days and reheat as needed.
This recipe is only 227 calories per serving.
What To Serve With Chicken Broccoli
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
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Marinate the chicken with cornstarch and salt. If the chicken is too dry, add a little water to ensure each piece is nicely coated with the cornstarch.
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Heat up a pot of water and bring it to a boil. Cook the broccoli for 1 minute, then drain and set aside.
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Heat up a wok or skillet on high heat and add the oil. Once the oil is heated, add the garlic and stir-fry until aromatic or lightly browned. Add the chicken and give it a few quick stirs. Then, add the sauce and reduce the heat to low.
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When the chicken is cooked through, add the broccoli and stir to combine well. Dish out and serve immediately.
- To get that juicy, tender chicken, coat it with a little cornstarch and salt before cooking. It locks in moisture and keeps the chicken soft. If the chicken looks a bit dry, just add a splash of water to help the cornstarch coat each piece evenly.
- Blanching the broccoli for just a minute in boiling water helps keep it crisp and vibrant. It’ll soak up the sauce without getting soggy and still have a satisfying crunch. Plus, it keeps the broccoli from overcooking when you stir-fry it.
- High heat is key to a great stir fry. It helps sear the chicken and veggies quickly, keeping them juicy and crispy. Don’t be afraid to let your wok or skillet get nice and hot—it makes all the difference.
- If you add too much to the pan at once, the ingredients will steam instead of stir-fry. If you’re making a larger batch, cook in smaller portions to get that perfect sear on everything.
Serving: 3people, Calories: 227kcal, Carbohydrates: 11g, Protein: 19g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 48mg, Sodium: 627mg, Potassium: 547mg, Fiber: 2g, Sugar: 3g, Vitamin A: 494IU, Vitamin C: 69mg, Calcium: 52mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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