There's something magical about the sizzling aroma of garlic and ginger filling your kitchen while a savory sauce bubbles on the stovetop. This Chinese Chicken and Broccoli delivers all the rich, umami-packed flavor of takeout—without the wait or the delivery fee.

I first made this dish on a night when I was craving Chinese food but didn’t want to leave the house (or spend money). With just a few pantry staples and a bag of broccoli, I managed to whip up something better than restaurant-quality in under 20 minutes. It's now a weekly go-to, especially on busy weeknights when I need dinner on the table fast.
Let me show you how easy it is to bring this takeout favorite into your own kitchen.
Why You'll Love This Chinese Chicken and Broccoli
Get ready to fall in love with your new favorite stir-fry. This Chinese Chicken and Broccoli recipe isn't just fast—it's downright irresistible.
First off, the speed is unbeatable. From fridge to fork, this dish takes just 20 minutes, making it perfect for weeknights when you're running short on time but still want something hot and satisfying.
It’s incredibly easy, too. You don’t need a wok or special skills—just one skillet and a simple technique. It’s straightforward enough for beginner cooks and quick enough for anyone in a rush.
Budget-conscious? You’re covered. With basic ingredients like chicken breast, broccoli, soy sauce, and garlic, this dish keeps your grocery bill low while still delivering big flavor.
This recipe is also healthy and customizable. It’s naturally low in fat and packed with veggies, but you can easily adjust it to be gluten-free, low-sodium, or even vegetarian with a few swaps. Great for picky eaters and dietary needs alike.
Once you try this version, you’ll be skipping the takeout menu more often than not.
Ingredients Notes

The beauty of Chinese Chicken and Broccoli lies in how just a few ingredients come together to create bold, crave-worthy flavor. Each component adds its own punch, and together, they form a perfect harmony of sweet, salty, and savory.
The chicken is the star of the show, and boneless, skinless chicken breast works beautifully here. It’s lean, tender, and cooks quickly, especially when sliced thinly. You could use thighs if you prefer a richer taste, but the breast keeps things light and speedy.
Broccoli brings crunch and color to the dish, while soaking up the flavorful sauce. I recommend fresh broccoli florets, but frozen can work in a pinch—just be sure to thaw and drain them well before cooking to avoid excess water in the pan.
The sauce is where the magic happens. A mixture of soy sauce, oyster sauce, garlic, and a splash of sesame oil creates that deep, restaurant-style flavor. Add a touch of brown sugar for balance, and a bit of cornstarch to thicken everything into a glossy coating that clings to each piece of chicken and broccoli.
Garlic and ginger, both minced finely, provide that unmistakable aromatic base. Sautéing them first infuses the oil with flavor, giving the entire dish that signature Chinese takeout aroma.
You don’t need a wok to pull this off—a large nonstick skillet or sauté pan will do just fine. Just make sure it’s hot before you add the ingredients, so you get that beautiful sear on the chicken and veggies.
How To Make This Chinese Chicken and Broccoli

Making Chinese Chicken and Broccoli at home is shockingly simple. Everything comes together in one pan and just a few steps, so even if you’re short on time (or energy), you can still have something truly satisfying.
Start by slicing your chicken breast into thin, bite-sized strips. The thinner the better—this helps them cook quickly and evenly. Toss the slices with a bit of cornstarch, salt, and pepper. This not only seasons the chicken but also helps it stay tender and gives it a velvety texture once cooked.
In a small bowl, whisk together your soy sauce, oyster sauce, brown sugar, sesame oil, a splash of water, and a teaspoon of cornstarch. Set this aside; it’s going to be your stir-fry sauce, and it’s what gives this dish its irresistible flavor.
Next, heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add your chicken in a single layer and let it sear for 2–3 minutes on each side. Don’t overcrowd the pan—you want a nice golden color. Once cooked through, remove the chicken and set it aside.
Add a little more oil if needed, then toss in your minced garlic and ginger. Stir constantly for about 30 seconds until fragrant. Add your broccoli florets and stir-fry for another 2–3 minutes. If the pan gets too dry, you can add a splash of water to help steam the broccoli and speed up cooking.
Return the chicken to the pan, then pour the sauce over everything. Stir well to coat the chicken and broccoli evenly. Let the sauce bubble and thicken for another 1–2 minutes, until it’s glossy and everything is coated in that savory glaze.
From start to finish, this dish should only take about 20 minutes—including prep. What you’ll end up with is a delicious, saucy stir-fry that tastes just like (or better than) your favorite Chinese restaurant.
Storage Options
Leftovers of Chinese Chicken and Broccoli store beautifully and reheat like a dream, making it great for meal prep or next-day lunches.
If you have leftovers, let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Be sure to use a shallow container for faster cooling and even storage.
For longer storage, you can freeze the stir-fry for up to 2 months. Just be aware that the broccoli may lose some of its firmness after thawing. To reheat, thaw overnight in the fridge and then warm on the stovetop or microwave until heated through.
When reheating, a splash of water or broth helps loosen up the sauce and prevent dryness. If microwaving, cover the dish loosely and heat in 1-minute intervals, stirring in between.
Variations and Substitutions
One of the best things about this dish is how easy it is to make it your own. Whether you're working with dietary restrictions or just want to mix things up, this recipe is a fantastic starting point.
For a vegetarian version, swap the chicken for tofu or tempeh. Firm tofu works best—press it to remove excess water, then cube and pan-fry before adding it to the stir-fry.
Need a gluten-free option? Use tamari instead of soy sauce and make sure your oyster sauce is labeled gluten-free (some brands are). You’ll get all the same rich flavors without the gluten.
Looking for more veggies? This recipe welcomes them! Try adding sliced bell peppers, snap peas, mushrooms, or baby corn. Just toss them in with the broccoli and adjust the cooking time as needed.
Prefer spicy? Stir in a teaspoon of chili garlic sauce or a few dashes of sriracha to the sauce mixture. It'll give the dish a pleasant heat without overpowering the other flavors.
No oyster sauce on hand? You can substitute with hoisin sauce for a slightly sweeter profile. It’s not a perfect match but still delivers that deep umami kick.
Don’t be afraid to experiment—once you’ve mastered the base recipe, the possibilities are endless. You might just invent your own signature stir-fry!
PrintHow To Make Chinese Chicken And Broccoli In 20 Minutes Recipe
Learn how to make Chinese Chicken and Broccoli in just 20 minutes! This easy stir-fry recipe is packed with juicy chicken, crisp broccoli, and a savory sauce—perfect for a healthy, fast weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
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1 lb boneless, skinless chicken breast (thinly sliced)
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2 cups broccoli florets
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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2 cloves garlic (minced)
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½ teaspoon ginger (minced)
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¼ cup water or chicken broth
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1 tablespoon vegetable oil
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Salt and pepper to taste
Instructions
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In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Set aside.
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Heat vegetable oil in a large pan or wok over medium-high heat.
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Add chicken, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
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In the same pan, add garlic and ginger. Sauté for 30 seconds.
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Add broccoli and water/chicken broth. Cover and steam for 3–4 minutes until broccoli is tender-crisp.
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Return chicken to the pan, add the sauce, and stir well to combine.
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Cook for another 2–3 minutes until sauce thickens.
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Serve hot over rice or noodles.
Notes
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For extra flavor, marinate chicken in soy sauce and garlic for 15 minutes beforehand.
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You can substitute chicken with tofu for a vegetarian option.
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Adjust sauce ingredients to taste – more hoisin for sweetness, more soy for saltiness.
Nutrition
- Serving Size: 1 plate (approx. ¼ of recipe)
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
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