How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's nothing quite like the savory aroma of Chinese Chicken and Broccoli sizzling in a hot skillet, soy sauce mingling with garlic and ginger in the air. This classic takeout favorite delivers juicy chicken, crisp-tender broccoli, and a glossy sauce that's equal parts savory, slightly sweet, and deeply satisfying.

I first made this dish during a weeknight when takeout just wasn’t in the budget—but cravings were high. With just a few pantry staples and fresh broccoli, I had dinner on the table in under 20 minutes, and it quickly earned a spot in our regular rotation.

Let’s dive into how to make this delicious dinner faster than your local delivery driver can ring the doorbell.

Why You'll Love This Chinese Chicken And Broccoli

Get ready to fall in love with your new go-to stir fry. This Chinese Chicken and Broccoli recipe checks all the boxes: fast, flavorful, and made with simple ingredients you probably already have on hand.

First, let’s talk speed. This recipe comes together in just 20 minutes from start to finish—no joke. With a little multitasking, like prepping the sauce while the chicken cooks, you’ll be amazed at how quickly dinner hits the table.

It’s also surprisingly healthy. Lightly sautéed broccoli keeps its crunch and nutrients, while lean chicken breast adds satisfying protein. There’s no deep-frying involved, and the homemade sauce means you control the sugar and sodium.

This meal is incredibly budget-friendly, too. A few cups of broccoli, one chicken breast, and some soy sauce-based staples are all you need. It feeds four for a fraction of the cost of takeout.

Finally, it’s endlessly adaptable. Want to throw in some snap peas, carrots, or mushrooms? Go right ahead. Need to make it gluten-free? Swap the soy sauce for tamari. The base recipe is your blank canvas for delicious customization.

Now that you know why it’s worth making, let’s take a closer look at the ingredients that make this dish so irresistible.

Ingredients Notes

What makes this dish shine is the perfect harmony of fresh and pantry ingredients. The combination of tender chicken, crunchy broccoli, and umami-rich sauce creates a flavor profile that’s both comforting and exciting.

Chicken breast is the star protein in this dish. It's lean, cooks quickly, and soaks up all the delicious sauce. For the juiciest texture, slice it thinly against the grain. You can also use boneless, skinless chicken thighs if you prefer a richer bite.

Broccoli florets bring color, crunch, and a healthy dose of fiber and vitamins. Try to cut them into similar-sized pieces so they cook evenly. Blanching or quick steaming them before tossing into the stir-fry ensures they stay crisp-tender and bright green.

The sauce is what ties everything together. It starts with soy sauce, both regular and low-sodium if you have it, for depth and saltiness. Oyster sauce adds a thick, savory richness, while a touch of brown sugar balances it all with a hint of sweetness. A splash of rice vinegar adds brightness, and a cornstarch slurry helps thicken the sauce just enough to coat every bite.

Aromatics are key. Garlic and ginger, finely minced or grated, bring that classic Chinese takeout flavor to life. You only need a teaspoon or two of each, but their impact is big. Be sure to sauté them just briefly to avoid burning.

You don’t need any special equipment for this dish—just a large skillet or wok and a small bowl for mixing the sauce. A nonstick pan works well and makes cleanup a breeze.

How To Make This Chinese Chicken And Broccoli

Making this stir fry at home couldn’t be easier. With just a few basic steps, you'll have a restaurant-quality dinner in your kitchen in no time.

Start by preparing your ingredients. Slice the chicken into thin strips and season lightly with a pinch of salt and a dash of soy sauce. Chop your broccoli into small, uniform florets. If you're working quickly, you can blanch the broccoli in boiling water for 1-2 minutes, then drain and set aside to keep it bright and crisp.

Next, mix up the sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and a splash of water until smooth. Set it aside—you’ll pour it in later to bring everything together.

Now heat your skillet or wok over medium-high heat. Add a bit of oil—vegetable or sesame oil works great—and swirl it around the pan. Toss in the chicken strips and spread them out in a single layer. Let them sear undisturbed for a minute or two, then stir-fry until golden and cooked through, about 5-6 minutes total. Remove the chicken and set it aside.

In the same pan, add another splash of oil if needed, then sauté your garlic and ginger until fragrant—just 30 seconds is enough. Quickly add the broccoli and stir-fry for a minute or two until heated through but still crisp.

Return the chicken to the pan, then pour in your sauce. Stir everything together so the sauce coats all the chicken and broccoli. As it heats up, the sauce will thicken slightly, giving you that glossy, takeout-style finish. Taste and adjust seasoning if needed.

From start to finish, this dish takes about 20 minutes. The hardest part is not sneaking bites straight from the pan—it smells that good.

Storage Options

This stir fry keeps surprisingly well, making it perfect for meal prep or next-day lunches. Allow the dish to cool completely before storing.

Transfer leftovers into an airtight container and refrigerate for up to 3 days. Be sure to store the chicken and broccoli with the sauce to keep everything moist and flavorful.

If you’d like to freeze it, portion into freezer-safe containers and freeze for up to 2 months. Note that the broccoli may soften a bit when thawed, but the flavor will still be great.

To reheat, use the microwave or reheat in a skillet over medium heat with a splash of water to loosen the sauce. Stir gently until everything is warmed through.

Variations and Substitutions

One of the best things about Chinese Chicken and Broccoli is how easily you can make it your own. With just a few tweaks, you can transform it to suit your preferences or dietary needs.

Looking for a vegetarian version? Swap the chicken for tofu, tempeh, or even mushrooms. Firm tofu works best—just press it dry and pan-fry until golden before adding it to the stir fry.

For a spicy twist, add a drizzle of chili oil, a sprinkle of red pepper flakes, or a spoonful of sambal oelek to the sauce. It’ll add a subtle kick that pairs beautifully with the sweet-savory base.

You can mix up the vegetables, too. Try adding carrots, snap peas, or baby corn. These blend well with the flavor profile and add even more color and texture to the plate.

Need it gluten-free? Use tamari instead of soy sauce and double-check that your oyster sauce is gluten-free (or use a gluten-free stir fry sauce). Cornstarch is naturally gluten-free, so you're good there.

No oyster sauce on hand? You can use hoisin sauce as a substitute. It’s slightly sweeter, so reduce or skip the brown sugar to keep things balanced.

No matter how you tweak it, this recipe is a solid base for creating your own custom stir fry masterpiece. Try it once as written, then don’t be afraid to play around—your taste buds will thank you.

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