Savory Chinese Chicken Broccoli

This classic Chinese Chicken and Broccoli stir-fry has been my weeknight savior for years, delivering restaurant-quality flavor with minimal effort. The combination of tender chicken pieces and crisp broccoli florets swimming in that glossy, savory sauce creates a meal that's both comforting and nutritious.

I first learned this recipe from my neighbor Mrs. Chen who insisted the secret was in properly blanching the broccoli before stir-frying. After years of making this dish, I've found she was absolutely right. The blanching step ensures that perfect crisp-tender texture that elevates this dish from good to extraordinary.

Ingredients

• Boneless skinless chicken breasts thinly sliced for quick cooking and maximum tenderness
• Fresh broccoli florets providing vibrant color nutrient density and crisp texture
• Garlic and ginger the aromatic foundation that gives authentic Chinese flavor
• Low sodium soy sauce adds umami depth without making the dish too salty
• Oyster sauce creates that rich restaurant quality flavor impossible to replicate without it
• Cornstarch the magical ingredient that transforms the sauce from watery to glossy and thick
• Rice vinegar adds subtle brightness that balances the savory elements
• Sugar just a touch to round out all the flavors and balance any acidity

How To Make Chinese Chicken and Broccoli

Marinate the Chicken

Slice chicken against the grain into thin strips about ¼ inch thick for the most tender result. Combine with two tablespoons of soy sauce and one tablespoon of oyster sauce in a bowl. Let sit for at least 10 minutes while preparing other ingredients. The marinade not only adds flavor but also tenderizes the chicken ensuring juicy results.

Blanch the Broccoli

Bring a large pot of water to a rolling boil. Add broccoli florets and cook for exactly 2 minutes. Immediately drain and shock in ice water to stop the cooking process. This crucial step preserves the bright green color and creates that perfect crisp tender texture. Drain thoroughly after cooling to prevent diluting the sauce later.

Cook the Chicken

Heat your wok or large skillet until very hot before adding oil. The oil should shimmer but not smoke. Add the marinated chicken in a single layer without crowding the pan. Let it sit undisturbed for 30 seconds before stir frying to develop good caramelization. Cook just until no longer pink about 5 minutes. Remove and set aside to prevent overcooking.

Stir Fry the Aromatics

In the same pan add another tablespoon of oil. Add minced garlic and ginger stirring constantly to prevent burning. Cook just until fragrant about 30 seconds. This brief cooking releases the essential oils without developing bitterness from overcooking.

Create the Sauce

Mix cornstarch with water until completely smooth. Return chicken to the pan along with blanched broccoli. Pour in remaining soy sauce and oyster sauce. Add cornstarch slurry and stir constantly until sauce thickens and becomes glossy about 2 minutes. The sauce should coat the back of a spoon.

Finish and Serve

Add rice vinegar and sugar if using then toss everything to coat evenly. Taste and adjust seasonings if needed. Serve immediately over steamed rice while everything is hot and the sauce is at its optimal consistency.

I've made this recipe countless times and my family never tires of it. My daughter who typically avoids vegetables actually requests this dish specifically. I believe it's because the broccoli maintains that perfect texture while absorbing just enough sauce to make it irresistible without becoming soggy.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight making this an excellent meal prep option. For best results when reheating use a skillet over medium heat rather than a microwave. Add a tablespoon of water to refresh the sauce and prevent it from becoming too thick. Stir gently until just heated through to maintain the broccoli's texture.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs make an excellent substitute for breast meat offering even more flavor and resistance to overcooking. For a vegetarian version firm tofu works beautifully simply press it well before marinating. The broccoli can be swapped for other vegetables like snap peas snow peas bell peppers or baby bok choy. Just adjust cooking times accordingly as tender vegetables need less blanching than broccoli.

Serving Suggestions

While steamed white rice is the traditional pairing brown rice offers a nutritional boost with more fiber. For a lower carb option cauliflower rice works surprisingly well soaking up the delicious sauce. To make this a complete meal I often serve it with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil for a refreshing contrast to the rich main dish.

Authentic Techniques

Traditional Chinese cooking emphasizes the importance of "wok hei" that distinctive smoky flavor that comes from cooking at very high heat. If using a regular skillet instead of a wok work in smaller batches to maintain temperature. Always have all ingredients prepped and ready before heating your pan as the cooking process moves quickly. Chinese chefs also recommend blanching broccoli separately rather than steaming it in the same pan which can create unwanted moisture and dilute flavors.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but the texture will be slightly different. Thaw it first and skip the blanching step. Add it directly to the stir-fry, but reduce the cooking time slightly as frozen broccoli is partially cooked.

→ What can I substitute for oyster sauce?

If you don't have oyster sauce, you can substitute with additional soy sauce mixed with a bit of sugar, or use hoisin sauce (though this will make it slightly sweeter). For a vegetarian option, mushroom-based vegetarian oyster sauce works well.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or skillet, adding a splash of water if the sauce has thickened too much during storage.

→ Can I make this dish spicy?

Absolutely! Add red pepper flakes, sliced fresh chilis, or a drizzle of chili oil either during cooking or as a garnish before serving. Sriracha sauce is also a great addition for those who enjoy heat.

→ What other proteins work well in this dish?

This versatile dish works wonderfully with beef slices, shrimp, or tofu for a vegetarian option. Adjust cooking times accordingly - beef similar to chicken, shrimp for only 2-3 minutes, and tofu should be pre-fried for best texture.

→ Is this dish gluten-free?

The traditional version is not gluten-free due to the soy sauce and oyster sauce. However, you can easily make it gluten-free by substituting with tamari or coconut aminos and checking for gluten-free oyster sauce alternatives.