Do Share Recipe

Chinese Chicken and Broccoli Recipe | Easy Takeout Dinner

I’ve always loved chicken and broccoli whenever we ordered Chinese takeout, but I wanted to try making it at home. After a few experiments, I finally perfected a version that’s packed with flavor and has the same creamy, slightly sweet sauce as my favorite restaurant.

Cooking it myself made me realize how simple it is, and now I can enjoy it anytime with fresh ingredients. Plus, serving it over fluffy white rice takes it to the next level. I can’t wait to share this easy and delicious recipe with you! You can also enjoy something similar like this flavorful One Pan Roasted Herb Chicken and Wild Rice Recipe.

Ingredients

Here’s what you’ll need to make this classic Chinese chicken and broccoli at home:

Chicken and Vegetables:

2 boneless, skinless chicken breasts (about 1 1/2 pounds) – sliced against the grain for tenderness.
4 cups broccoli florets – fresh broccoli works best; frozen tends to get mushy.
1 8-ounce can sliced water chestnuts (optional) – adds crunch and authenticity.

Marinade:

2 tablespoons of reduced-sodium soy sauce (or tamari for gluten-free) – provides umami without being too salty.
1 tablespoon water – helps the marinade coat the chicken evenly.
1/2 teaspoon baking soda – creates that soft, restaurant-style texture.
2 teaspoons cornstarch – thickens the marinade slightly and locks in moisture.

Sauce:

1/4 cup reduced-sodium soy sauce (or tamari for gluten-free) – rich, savory base for the sauce.
2 tablespoons + 1 teaspoon brown sugar – balances the saltiness with a gentle sweetness.
4 cloves garlic (minced) – essential for depth of flavor.
2 tablespoons flour (or 1 tablespoon cornstarch for gluten-free) – thickens the sauce to the perfect consistency.
1 tablespoon rice vinegar – adds subtle tanginess that brightens the dish.
2 tablespoons vegetable oil – for cooking chicken and sautéing.
2 tablespoons water – to loosen the sauce if needed.

Note: This recipe serves 6 generously.

Variations

You can tweak this recipe to fit your dietary needs or flavor preferences:

Use chicken thighs instead of breasts for juicier meat.
Swap brown sugar with honey or coconut sugar for a healthier alternative.
Replace soy sauce with tamari to make it gluten-free.
Add red pepper flakes or a splash of sriracha for a spicy kick.
Include mushrooms or bell peppers for extra veggies and texture.

If you love bold and spicy flavors, you might also enjoy my Baked Crunchy Honey Buffalo Chicken Recipe for a crispy twist.

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Large non-stick skillet – for cooking the chicken evenly without sticking.
Measuring cups and spoons – ensures accurate flavors in both the marinade and sauce.
Medium mixing bowls – one for the marinade, one for the sauce.
Vegetable steamer or microwave-safe bowl – to steam broccoli perfectly.
Whisk – for combining marinade and sauce smoothly.

How to Make Chinese Chicken and Broccoli

Step 1: Marinate the Chicken

I like to whisk the marinade ingredients in a small bowl and pour it over the sliced chicken. Letting it sit while prepping the other ingredients allows the flavors to penetrate and makes the chicken tender.

Step 2: Steam the Broccoli

Cut the broccoli into bite-sized florets and steam in a vegetable steamer or microwave for 3 minutes. Don’t overcook it because it will continue to cook in the pan with the sauce.

Step 3: Make the Sauce

Whisk together soy sauce, brown sugar, minced garlic, flour, rice vinegar, oil, and water in a separate bowl. Setting this aside lets the flavors meld and ensures it thickens evenly later.

Step 4: Cook the Chicken

Heat a large skillet over medium-high heat with a little oil if needed. Sauté the chicken with its marinade until golden brown, about 5 minutes, stirring frequently.

Step 5: Combine Everything

Add the sauce, steamed broccoli, and optional water chestnuts to the pan. Stir to coat evenly and cook until the sauce thickens, around 2 minutes. For a thinner sauce, gradually add water until desired consistency.

Additional Tips for Making This Recipe Better

I always slice chicken against the grain; it makes a huge difference in tenderness.
Don’t oversteam broccoli; I like it slightly crisp for a better texture contrast.
I sometimes add a splash of sesame oil at the end for that authentic takeout aroma.
Using fresh garlic instead of pre-minced gives a much stronger, richer flavor.

How to Serve Chinese Chicken and Broccoli

I serve mine hot over steamed white rice and garnish with sesame seeds for a polished look. You can also drizzle a little extra sauce over the top for a glossy finish. Pairing it with a simple cucumber salad or pickled vegetables adds freshness and balance.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 261 kcal – a satisfying portion without being too heavy.
Protein: 28 g – excellent for a high-protein meal.
Carbohydrates: 20 g – mostly from the sauce and broccoli.
Fat: 8 g – keeps the dish flavorful without being greasy.

Make Ahead and Storage

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: This dish freezes well; freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of water if the sauce has thickened too much.

Why You’ll Love This Recipe

Here’s why I can’t get enough of this Chinese Chicken and Broccoli recipe:

Easy and quick: Perfect for weeknight dinners, ready in just 30 minutes.
Takeout taste at home: I get the same creamy sauce and tender chicken without leaving the kitchen.
Versatile: Works with chicken breast, thighs, or even tofu for a vegetarian twist.
Healthy and balanced: Packed with protein, veggies, and moderate carbs.
Customizable: You can adjust sweetness, spiciness, or add extra vegetables easily.

This Chinese Chicken and Broccoli recipe is a true game-changer. It’s easy, flavorful, and satisfying, and it gives you that restaurant-quality meal without the hassle of takeout. Once I made it, I realized I didn’t need to order out ever again!

Ben Carraoli