Chinese Chicken and Broccoli Recipe

Ben Carraoli

Chinese Chicken and Broccoli Recipe

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.

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Prep Time 15

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

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.
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.
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.

Method

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.
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.
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.
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.
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.

Notes

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.