Recipe

Chinese Chicken and Broccoli

Tender chicken plus crisp broccoli in a glossy garlic-ginger sauce that tastes like your favorite takeout, minus the heavy oil finish.

By Matt Campbell

•

4.8

A skillet of Chinese chicken and broccoli stir-fry with glossy brown sauce and sesame seeds, steaming on a stovetop under warm kitchen lighting

Jump to Recipe

Chinese chicken and broccoli is one of those dishes that feels like a cheat code. It is simple, fast, and weirdly comforting, but it still hits with that glossy, savory sauce that makes you hover over the pan “just to taste” for the fourth time.

This version keeps ingredients accessible and the method low drama. We give the chicken a quick cornstarch coating so it stays tender, sear it hard for those crisp edges, then toss everything in a garlic-ginger sauce that clings like it means it. You get crisp-tender broccoli, juicy chicken, and a sauce that begs for rice.

A neat lineup of ingredients on a kitchen counter including sliced chicken, broccoli florets, soy sauce, oyster sauce, garlic, ginger, cornstarch, and sesame oil in small bowls under soft natural light

Why It Works

Takeout-style glossy sauce: Oyster sauce plus soy sauce gives you that deep savory backbone, and a little cornstarch tightens it into a shiny glaze.
Tender chicken every time: A quick cornstarch coating protects the meat from drying out, especially with lean breast.
Broccoli stays bright and crisp: A quick steam in the pan cooks it through without turning it army green.
One pan, weeknight speed: Everything happens in a single skillet or wok with minimal cleanup and maximum payoff.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. Keep rice separate if you can so it does not soak up all the sauce.

Reheat: Warm in a skillet over medium heat with a small splash of water to loosen the sauce. Microwave works too, but the stovetop keeps the broccoli crisper.

Freeze: You can freeze it for up to 2 months, but the broccoli will soften after thawing. If you are meal prepping for the freezer, consider swapping in snap peas or green beans, or slightly undercooking the broccoli.

A glass meal prep container filled with chicken and broccoli in brown sauce next to a small container of rice on a kitchen counter

Common Questions

Is this like the chicken and broccoli from Chinese takeout?

Yes, that is the vibe: tender chicken, crisp broccoli, and a savory brown sauce. Takeout versions often lean sweeter or use more oil. This one keeps the flavor bold but the finish lighter.

Can I use chicken thighs instead of chicken breast?

Absolutely. Thighs stay juicy and are very forgiving. Slice them thin and cook the same way, just give them an extra minute if needed.

What if I do not have oyster sauce?

You can still make a great sauce. Swap in hoisin (slightly sweeter) or use extra soy sauce plus a pinch of sugar. It will be a little different, but still delicious.

How do I keep broccoli from getting soggy?

Do not boil it first. Steam it briefly in the pan with a splash of water, then uncover and let the water cook off before saucing. Also, cook the sauce just until it turns glossy, not forever.

Can I make it gluten free?

Yes. Use gluten free tamari instead of soy sauce, and choose a gluten free oyster sauce (many brands make one). Cornstarch is naturally gluten free.

Why is my sauce too thick?

Cornstarch thickens fast, especially once it hits a hot pan. If you like a looser sauce, start with 2 teaspoons cornstarch in the sauce and add more only if needed, or simply splash in a tablespoon or two of water or broth at the end to loosen it.

Chicken and broccoli being tossed in a skillet with a dark glossy sauce as steam rises under warm kitchen lighting

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Cutting board and sharp knife
Small bowl for the sauce
Tongs or spatula for tossing
Measuring spoons

I started making chicken and broccoli when I was trying to learn what actually makes takeout taste like takeout. Spoiler: it is not magic, it is technique. A hot pan, chicken sliced thin, and a sauce that gets to bubble for about 30 seconds until it turns into that shiny glaze. The first time I nailed it, I ate it standing at the stove over rice like a raccoon who found something good, and honestly, that is still my preferred serving method.