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This flavorful Asian Chicken and Broccoli dish is made in just one pan and is ready in less than 30 minutes! Small pieces of tender chicken and broccoli florets are cooked in an irresistible sweet and savory sauce. Serve over rice with a sprinkle of sesame seeds and red pepper flakes for an amazing meal!
Stir-fry recipes, like this one, are quick and easy to make and so tasty! They’re perfect for weeknight meals. Korean beef, cashew chicken, and garlic chicken stir-fries are some other favorites that you should definitely try!
Reasons to Make THIS Chinese Chicken and Broccoli Recipe
- Easy: Anyone can make this recipe! It’s simple to make and you can also add in any extra veggies that you love!
- Better than takeout: I’m not kidding when I tell you that this chicken and broccoli recipe is better than Chinese takeout! It’s fresh and so much better! Not to mention, you get a lot more for a lot less money!
- Packed with saucy flavor: Who doesn’t love chicken and veggies drenched in sauce? This sauce is seasoned with garlic, ginger, and a stir-fry sauce that’s slightly sweet but mostly savory.
- Goes with everything: Pair it with a bowl of steamed rice (or for a low carb option, serve with cauliflower rice or zucchini noodles) for a dinner that’s just as good as anything you’d get in a restaurant.
What’s in Chinese Chicken and Broccoli?
The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, brown sugar, soy sauce, sesame oil and cornstarch. Here’s everything you’ll need:
- Sesame Oil: Use this to cook the chicken and broccoli and also add richness and depth to the sauce.
- Chicken Breast: I used boneless chicken breasts cut into bite-sized pieces.
- Kosher Salt and pepper: Season the chicken. Once you taste the finished dish, add more as needed.
- Garlic: Minced garlic is a must in any stir fry!
- Ginger Paste: Pairs nicely with the garlic to add a warm spiced taste.
- Broccoli: Wash and chop fresh broccoli florets into bite-sized pieces.
- Chicken Broth: Gives the sauce the right consistency and some savory flavor.
- Brown Sugar: For a hint of sweetness, use dark or light brown sugar. Both work but the dark brown sugar will add a deeper flavor.
- Soy Sauce: Use low-sodium soy sauce or regular, whichever you prefer.
- Oyster Sauce: Adds a depth of flavor to the dish with a sweet, salty, earthy taste.
- Cornstarch: To thicken the sauce so it will properly coat the chicken and broccoli.
Chicken and Broccoli Stir Fry Recipe
Chicken and broccoli enveloped in a flavor-packed sauce is the perfect quick and easy dinner that the whole family will enjoy. Here’s the simple method to make it:
- Make the Sauce: In a small bowl, whisk together all of the sauce ingredients then set aside.
- Prep: Heat 1 tablespoon of sesame oil in a large wok or non-stick skillet over medium-high heat.
- Cook the Chicken: Season the chicken with salt and pepper then add the chicken to the wok. Cook and sauté for 6 minutes until golden brown and no longer pink. Then remove the chicken from the wok and set aside.
- Cook Garlic and Ginger: Returning to the wok, add 1 tablespoon sesame oil, garlic, and ginger paste. Then cook for 30 seconds.
- Sauté the Broccoli: Add the broccoli florets and cook for 4 minutes until tender and browned on the outside then remove and set aside.
- Heat the Sauce: Returning to the wok, add the sauce. Heat the sauce over medium-high heat for 1-2 minutes. The sauce will cook and also start to thicken.
- Toss the Chicken and Broccoli With the Sauce: Add the cooked chicken and broccoli back to the wok with the sauce. Then stir to evenly coat the ingredients with the sauce and heat through for 3 minutes.
- Serve: Enjoy with rice and garnish with sesame seeds and red pepper flakes.
Tips and Variations
Here are some simple tips and ways to make this Asian chicken and broccoli recipe your own! This is a family favorite dinner, and I know your family will love it too!
- Use a Large Skillet or Wok: If you don’t have a wok, a large non-stick skillet will work just as well.
- Plan Ahead: This recipe moves quickly. Before starting to cook, it’s a good idea to mix the sauce and chop the chicken, garlic, and broccoli.
- Adjust the Sauce: If you prefer a slightly sweeter sauce, add a bit more sugar. For a spicy sauce, add 1/4 teaspoon (or more) of red pepper flakes.
- Protein: If you have beef or shrimp available, swap out the chicken. You will need to adjust the cooking time with different proteins.
- Veggies: Add bell peppers, sliced carrots or sliced mushrooms in with the broccoli for more veggie goodness.
- Serve With: We love to pair this meal with white rice or easy fried rice, air fryer cream cheese wontons, or egg rolls!
Storing Leftovers
Chinese food is great left over! This chicken and broccoli is delicious warmed up the next day with some rice for a quick and easy lunch.
- In the Refrigerator: Store chicken and broccoli in an airtight container for up to 4 days.
- To Reheat: For best results, heat the chicken and broccoli on the stove over medium heat, stirring frequently until warmed through. You can also microwave servings in 30-second intervals, stirring in between each one.
More Asian-Inspired Recipes to Try
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Chinese Chicken and Broccoli
This flavorful Chinese Chicken and Broccoli dish is made in just one pan and is ready in less than 30 minutes! Small pieces of tender chicken and broccoli florets are cooked in an irresistible sweet and savory sauce. Serve over rice with a sprinkle of sesame seeds and red pepper flakes for an amazing meal!
Ingredients
Chicken and Broccoli
- 2 tablespoons sesame oil, divided
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- Kosher salt and pepper, for seasoning
- 1 teaspoon garlic, minced
- 1 teaspoon ginger paste
- 3 cups broccoli florets
Sauce
- 2/3 cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- In a small bowl, whisk together all of the sauce ingredients and set aside.
- Heat 1 tablespoon of sesame oil in a large wok or non-stick skillet over medium-high heat.
- Season the chicken with salt and pepper then add the chicken to the wok. Cook and sauté for 6 minutes until golden brown and no longer pink. Remove the chicken from the wok and set aside.
- Returning to the wok, add 1 tablespoon sesame oil, garlic, and ginger paste. Cook for 30 seconds.
- Add the broccoli florets and cook for 4 minutes until tender and browned on the outside then remove and set aside.
- Returning to the wok, add the sauce. Heat the sauce over medium-high heat for 1-2 minutes. The sauce will cook and start to thicken.
- Add the cooked chicken and broccoli back to the wok with the sauce. Stir to evenly coat the ingredients with the sauce and heat through for 3 minutes.
- Serve over rice and garnish with sesame seeds and red pepper flakes.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 11gProtein: 39gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 110mgSodium: 992mgPotassium: 881mgFiber: 2gSugar: 4gVitamin A: 477IUVitamin C: 63mgCalcium: 49mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Made this exactly as is. It was a hit with all three of my boys and was truly one the easiest, yet most flavorful recipes I’ve tried. Thank you for this deliciousness
I am allergic to shellfish so am skittish about the oyster sauce. Is there another item I could use that is similar in taste?
I would use hoisin!
I made this as directed in the notes. It came out great! It was quick and easy. Thanks!
This recipe was awesome. I couldn’t find ginger paste so I just used some ginger powder. It was so good. Even my 5 year olds loved it.
I know how tricky it can be to get a 5 year old to like my cooking, so that’s a compliment! 😂 Thanks for trying out the recipe, Jessica!
This was quick, easy and tasty. I had a pack of boneless thighs in the freezer so I defrosted and used that instead of chicken breast. I also used water instead of the chicken broth and had fresh ginger which I sauteed. I had planned on using fresh broccoli, but had to substitute a bag of frozen Chinese vegetables. Serving it for leftovers, I made more sauce to pour over it.
Hi. This recipe is right up my alley. It looks and sound delicious. My question is, is there anything that I could exchange for the ginger paste. I don’t remember seeing it in my usual shopping store. I love your sight and recipes. Thank you.
The pepper steak was awesome! 😋👍