Chinese Chicken and Broccoli Stir Fry

A classic Chinese-inspired dish that’s easy to make at home, this Chinese Chicken and Broccoli Stir Fry features tender chicken, crisp broccoli, and a rich, savory sauce. It’s a quick, healthy meal that pairs perfectly with rice or noodles.

Why I Love This Recipe

This dish comes together in just 30 minutes, making it perfect for a busy weeknight. The combination of garlic, ginger, and a flavorful sauce creates a takeout-style meal with simple ingredients. Plus, it’s easy to customize—adjust the spice level, swap in different vegetables, or make it gluten-free with tamari instead of soy sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breast, thinly sliced

2 cups fresh broccoli florets

2 tablespoons vegetable oil, divided

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

1/2 cup chicken broth

1 teaspoon sesame oil

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

Cooked white rice or noodles for serving

Sesame seeds and sliced green onions for garnish (optional)

Directions

Marinate the Chicken:

I mix 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper in a bowl, then add the sliced chicken. I let it marinate for about 10 minutes while I prep the rest of the ingredients.

Prepare the Sauce:

In a small bowl, I whisk together the remaining soy sauce, oyster sauce, rice vinegar, remaining cornstarch, chicken broth, sesame oil, and red pepper flakes (if using). This sauce will bring everything together at the end.

Cook the Broccoli:

I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then stir-fry the broccoli for about 3-4 minutes until it turns bright green and slightly tender. Then, I remove it from the pan and set it aside.

Cook the Chicken:

Using the same skillet, I add another tablespoon of vegetable oil and cook the marinated chicken for 5-6 minutes, stirring frequently until it’s fully cooked.

Add Aromatics:

I stir in the minced garlic and grated ginger, letting them cook for about a minute until fragrant.

Combine with Broccoli:

I return the broccoli to the skillet and stir everything together.

Add the Sauce:

I pour the prepared sauce over the chicken and broccoli, stirring for about 2-3 minutes until it thickens and coats everything evenly.

Serve:

I remove the pan from heat and serve the stir fry over warm white rice or noodles, garnishing with sesame seeds and sliced green onions if I have them on hand.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 300 kcal per serving

Variations

Make It Spicier – I add extra red pepper flakes or a drizzle of sriracha.

Gluten-Free Version – I swap the soy sauce for tamari and use a gluten-free oyster sauce.

Different Vegetables – Instead of broccoli, I sometimes use bell peppers, snap peas, or carrots.

Low-Carb Option – I serve it over cauliflower rice or zucchini noodles.

Extra Protein – Adding cashews or peanuts gives it a delicious crunch.

Storage & Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: I warm it in a skillet over medium heat with a splash of water or broth to refresh the sauce. The microwave also works for a quick reheat.

Freeze: I freeze portions in an airtight container for up to 2 months, thawing overnight before reheating.

Related Recipes:

• Ground Beef and Broccoli Stir Fry
• Chinese Beef and Onion Stir Fry
• Chinese Orange Chicken

FAQs

Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs add extra juiciness and flavor, so I often use them as an alternative.

How do I keep the broccoli from getting too soft?

I stir-fry it quickly and remove it from the pan before cooking the chicken. This way, it stays crisp when added back in.

What can I use instead of oyster sauce?

I substitute hoisin sauce for a slightly sweeter flavor or use a mix of soy sauce and a bit of honey.

Can I make this ahead of time?

Yes! I prep the chicken and sauce in advance, then cook everything fresh when ready to eat. This makes it a great meal prep option.

What’s the best way to thicken the sauce?

Cornstarch does the trick! If I want it thicker, I mix an extra teaspoon of cornstarch with a little water and stir it in while cooking.

Conclusion

This Chinese Chicken and Broccoli Stir Fry is a simple, flavorful meal that’s perfect for any night of the week. It’s quick, healthy, and packed with bold flavors that taste just like takeout. Whether I’m making it for a busy weeknight dinner or meal prep, it always turns out great.

---

📖 Recipe:

Print