I used to order Chinese takeout at least once a week, spending money I could barely justify while wondering if I could recreate those restaurant dishes at home. One night, determined to save money and eat healthier, I attempted to make Chinese chicken and broccoli from scratch and was shocked at how incredible it turned out. The chicken stayed tender and succulent, the broccoli maintained its perfect crunch, and the sauce tasted even better than my favorite takeout place. My family couldn’t believe I’d made it at home and immediately asked when I’d make Chinese chicken and broccoli again. Now, Chinese chicken and broccoli has become my go-to recipe whenever I crave authentic Asian flavors without the delivery fee. The secret lies in proper chicken marination and a glossy sauce that clings perfectly to every bite. This Chinese chicken and broccoli recipe proves that restaurant-quality meals are completely achievable in your own kitchen in under 30 minutes. Once you master this technique, you’ll never look at takeout menus the same way again.
Why This Stir Fry Excels
Restaurant-Quality Results at Home
Making Chinese chicken and broccoli at home delivers results that rival or exceed your favorite takeout restaurant. The secret to perfect texture starts with marinating the chicken properly, which creates an incredibly tender, silky finish. Professional Chinese restaurants use a technique called velveting, which this marinade mimics using baking soda and cornstarch. This Chinese chicken and broccoli technique keeps the meat moist and tender even with high-heat cooking. The glossy sauce thickens perfectly without requiring complicated reduction techniques. You control every ingredient, avoiding MSG and excessive sodium that many takeout versions contain. This Chinese chicken and broccoli recipe delivers all the flavor and satisfaction of restaurant food while being healthier and more budget-friendly.
Quick and Simple Cooking Process
Despite seeming fancy, Chinese chicken and broccoli comes together remarkably fast, taking less than 30 minutes from start to finish. The marinade requires just 10 to 15 minutes, during which you can prepare remaining ingredients. Cooking happens in stages—broccoli boils briefly, chicken cooks quickly, then everything combines in a glossy sauce. This Chinese chicken and broccoli recipe requires just basic kitchen equipment and straightforward techniques that anyone can master. The entire cooking process involves minimal hands-on time, making it perfect for busy weeknights.
Marinating and Sauce Preparation
The Secret to Tender Chicken
The marinade is where Chinese chicken and broccoli magic truly begins, creating incredibly tender, succulent meat. Start with chicken breasts sliced into quarter-inch pieces, which creates the ideal thickness for quick cooking. Combine water, Shaoxing cooking wine, salt, and baking soda in a bowl with the chicken slices. The baking soda slightly raises the pH of the chicken, allowing it to absorb more moisture and stay incredibly tender during cooking. Add cornstarch and oil to create a protective coating that seals in moisture. This marinade technique, used in authentic Chinese restaurants, is the secret behind restaurant-quality Chinese chicken and broccoli. Allow 10 to 15 minutes for marinating, or let it sit overnight for even better results. This simple step transforms ordinary chicken into silky, restaurant-quality meat.
Creating the Perfect Glossy Sauce
The sauce makes or breaks Chinese chicken and broccoli, and this recipe’s version is absolutely perfect. Combine light sodium soy sauce, water, granulated sugar, cornstarch, and toasted sesame oil in a measuring cup. Whisk thoroughly until all cornstarch clumps dissolve completely. The cornstarch thickens the sauce to a glossy coating that clings perfectly to the chicken and broccoli. Toasted sesame oil provides authentic flavor and aromatic depth. For thicker sauce consistency in your Chinese chicken and broccoli, add an extra teaspoon or two of cornstarch to the mixture. This simple homemade sauce beats store-bought versions every single time.
Chinese Chicken and Broccoli
Ingredients
- For marinating the chicken:
- ▢20 ounces skinless boneless chicken breast cut into ¼ inch slices about 2 chicken breast
- ▢3 tablespoons water
- ▢1 tablespoon Shaoxing cooking wine
- ▢½ teaspoon Kosher salt if using fine salt, use a little less
- ▢¼ teaspoon baking soda
- ▢2 tablespoons cornstarch
- ▢1 tablespoon oil any neutral oil is fine
- For the stir fry sauce:
- ▢⅔ cup soy sauce light sodium
- ▢⅔ cup water
- ▢4 tablespoons granulated sugar
- ▢2½ tablespoons cornstarch
- ▢1½ teaspoons toasted sesame oil
- For the rest of the dish:
- ▢1 pound broccoli cut into florets about 1 crown
- ▢1½ tablespoons garlic minced about 4 cloves
- ▢1½ tablespoons ginger minced about an 1½ inch knob
Instructions
- Marinate the chicken:
- In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.
- Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.
- Prepare the sauce:
- In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.
- *If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
- Make the chicken and broccoli:
- Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.
- *We usually boil our broccoli for about 1 minute because we like it more on the crisp side.*
- In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the wok/pan and set aside.
- *The chicken doesn’t need to have color, but if you prefer, you can sear the chicken until golden brown. Do make sure to separate the chicken so that it gets evenly cooked, and cook in small batches if necessary.*
- Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
- Give the prepared stir fry sauce a good stir and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom.
- Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken and the broccoli florets. Toss until everything is well coated with sauce.
- Serve with rice and enjoy while hot!
Notes
Freeze the chicken for easier cutting. Having the chicken breast semi frozen will make slicing easier. But make sure to have the chicken full defrosted and drained before you start marinating! Nutrition
Serving: 1g | Calories: 357.7kcal | Carbohydrates: 31.4g | Protein: 37.6g | Fat: 9.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 3.9g | Trans Fat: 0.03g | Cholesterol: 90.7mg | Sodium: 2725.4mg | Potassium: 990.9mg | Fiber: 3.5g | Sugar: 14.7g | Vitamin A: 749.3IU | Vitamin C: 103.9mg | Calcium: 76.3mg | Iron: 2.4mg
Cooking and Assembly Process
Preparing Broccoli and Chicken
The cooking order matters significantly for achieving perfect results with Chinese chicken and broccoli. Bring a pot of water to a boil and add broccoli florets, cooking for 30 seconds to 3 minutes depending on preferred tenderness. Many people prefer broccoli cooked for about one minute to maintain a crisp texture that provides pleasant contrast. Drain the broccoli and set it aside, reserving it for the final assembly of your Chinese chicken and broccoli. In a wok or large sauté pan over medium-high heat, add enough oil to coat the bottom generously. Once the oil is hot, add the marinated chicken in small batches to ensure even cooking. Cook the chicken on both sides until cooked through, about 5 to 7 minutes total. Remove the cooked chicken and set aside, as it will finish cooking when combined with the sauce.
Creating Sauce and Final Assembly
After cooking the chicken, reduce the heat to medium and keep about two tablespoons of oil in the pan. Add minced garlic and ginger, sautéing for 15 to 30 seconds until the fragrance fills your kitchen. Stir your prepared sauce well, then pour it into the pan with the aromatic garlic and ginger. Heat the sauce while stirring frequently until it thickens and becomes glossy and smooth. This glossy appearance indicates the sauce has thickened perfectly for coating. Reduce heat to low and add the cooked chicken and blanched broccoli to the pan. Toss everything together until the chicken, broccoli, and sauce are well combined. Serve your Chinese chicken and broccoli immediately over steamed rice for an impressive, restaurant-quality meal.
Storage and Delicious Variations
Storing and Reheating Leftovers
Chinese chicken and broccoli stores beautifully in the refrigerator, making it perfect for meal prep and quick lunches. Transfer cooled leftovers to an airtight container and refrigerate for up to four days. The flavors actually deepen and improve as the ingredients sit together. Reheat gently on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much. Alternatively, microwave individual portions in 30-second intervals until heated through. Avoid overheating, which can toughen the chicken in your Chinese chicken and broccoli.
Creative Substitutions and Flavor Enhancements
While this Chinese chicken and broccoli recipe is perfect as written, you can customize it in exciting ways. Substitute beef for chicken and follow the same marinating technique for beef and broccoli. Add cashews, peanuts, or water chestnuts for extra crunch and texture. Include diced bell peppers, snap peas, or mushrooms for additional vegetables. Increase the ginger and garlic for deeper, more intense flavors. Add red pepper flakes or sriracha to the sauce for heat and spice. Create a lighter version by using chicken broth instead of half the oil. These variations keep your Chinese chicken and broccoli exciting and fresh every time you make it.
Frequently Asked Questions
Why is my chicken tough in this Chinese chicken and broccoli?
Tough chicken typically results from overcooking or skipping the marinating step. The baking soda in the marinade is crucial for tenderizing the meat, so don’t skip it. Freeze the chicken breast slightly before slicing to get thin, even pieces that cook quickly. Cook chicken in small batches so pieces cook evenly without overcrowding the pan.
What does Chinese chicken and broccoli taste like without sesame oil?
Sesame oil provides authentic Asian flavor and aroma that’s difficult to replicate. If you must omit it, the dish will still taste good but lack that distinctive nutty depth. Don’t substitute sesame oil with regular oil, as the flavors are completely different. Using just a small amount of genuine toasted sesame oil makes a significant difference.
Can I make this Chinese chicken and broccoli ahead of time?
You can prepare the marinade and sauce hours ahead, which saves time on busy nights. However, cook the dish fresh for best results, as reheated stir fries don’t have the same texture and crispness. If meal prepping, store cooked Chinese chicken and broccoli in airtight containers for up to four days.
What if I don’t have Shaoxing cooking wine?
Shaoxing wine adds authentic flavor and helps tenderize the chicken. You can substitute with dry sherry or dry white wine in equal amounts. In a pinch, omit it and add an extra tablespoon of water, though the flavor will be slightly different.
Conclusion
This Chinese chicken and broccoli recipe delivers authentic takeout flavors right in your own kitchen in under 30 minutes. The secret lies in proper chicken marination and a perfectly thickened sauce that coats every bite. With restaurant-quality results at a fraction of the cost, this dish will revolutionize your approach to weeknight dinners. Once you master this technique, you’ll have a go-to recipe that satisfies cravings for authentic Asian food every single time.
