Chicken And Broccoli (chinese Takeout Style) Recipe

When it comes to comfort food, nothing quite compares to a classic Chinese takeout dish like chicken and broccoli. It’s quick, packed with flavor, and surprisingly simple to recreate at home. I’ve been guilty of ordering it from my favorite spot far too often, but once I learned how easy it is to whip up in my own kitchen, I was hooked. This recipe delivers that savory, saucy goodness we all crave but lets you control the freshness of the ingredients.

this RECIPE

A little backstory: how this dish became a weeknight hero

The first time I attempted this recipe, it was a last-minute dinner scramble. You know those nights when you open the fridge and pray inspiration strikes? All I had was a sad bag of broccoli and some chicken breasts. Desperation led me to try recreating my go-to takeout order, and let me tell you—it was a game-changer. That first bite instantly brought me back to those cozy nights of Chinese takeout on the couch. Now, it’s one of my favorite weeknight meals because it’s quick, customizable, and oh-so-satisfying.

Where does chicken and broccoli stir-fry come from?

Chicken and broccoli isn’t an authentic Chinese dish but rather a Westernized take on traditional stir-fries. In authentic Chinese cuisine, broccoli would often be replaced with Chinese greens like gai lan (Chinese broccoli). Over time, the dish evolved into the version we’re familiar with today—an easy, vegetable-forward meal with a glossy, flavorful sauce that’s perfect for tossing over rice.

Let’s talk ingredients: fresh, flavorful, and flexible

• Chicken breasts: They’re lean and cook quickly, making them ideal for stir-fries. If you prefer, chicken thighs work wonderfully for a juicier bite. Pro tip: Partially freeze the chicken before slicing—it makes getting thin, even strips so much easier.
• Broccoli florets: The star veggie here! They add crunch and color. If you’re out of broccoli, swap it for snap peas, asparagus, or even bell peppers.
• Garlic and ginger: These aromatics pack a punch of flavor and are essential for that classic stir-fry taste. Fresh is best, but in a pinch, pre-minced garlic and ginger paste will do.
• Soy sauce and oyster sauce: These create the savory backbone of the sauce. Low-sodium soy sauce is a great option to keep the saltiness in check. If you don’t have oyster sauce, hoisin sauce can work in a pinch, though it’s sweeter.
• Cornstarch and water: This duo is your secret weapon for a glossy, thickened sauce that clings beautifully to the chicken and broccoli.
• Rice vinegar and sugar: Optional but highly recommended! These two ingredients add a tangy-sweet balance to the sauce.

Kitchen gear: no fancy gadgets required

A large skillet or wok is essential for stir-frying. Its wide surface allows everything to cook quickly and evenly. If you don’t have a wok, don’t worry—a sturdy non-stick pan works just as well. A sharp knife is also a must for slicing the chicken thinly (or use kitchen shears for extra ease). Finally, a mixing bowl for marinating and a small bowl for your cornstarch slurry will round out your setup.

Step-by-step: how to make chicken and broccoli

1. Marinate the chicken

Start by combining your sliced chicken with soy sauce and oyster sauce. Let it sit for about 10 minutes. This quick marinade infuses the chicken with flavor and helps tenderize it. If you’re short on time, even 5 minutes will do the trick.

2. Blanch the broccoli

Bring a pot of water to a boil and toss in your broccoli florets. Blanching them for 2-3 minutes keeps them vibrant and tender-crisp. Once done, drain them and set aside. (I like to rinse them under cold water briefly to stop the cooking process.)

3. Stir-fry the chicken

Heat a tablespoon of oil in your skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally. You want the chicken to be golden on the outside and fully cooked through. Remove it from the skillet and set it aside.

4. Sauté the aromatics

In the same skillet, heat another tablespoon of oil. Toss in your minced garlic and ginger, stirring constantly. They’ll only need about 30 seconds to release their aroma—don’t let them burn!

5. Combine the chicken and broccoli

Add the cooked chicken back to the skillet along with your blanched broccoli. Stir everything together, letting the flavors meld for a minute or two.

6. Thicken the sauce

Whisk together the cornstarch and water until smooth, then pour it into the skillet. Stir everything to coat the chicken and broccoli in that glossy sauce. Let it cook for another 2-3 minutes as the sauce thickens. If you’re using rice vinegar and sugar, stir them in now.

7. Serve and enjoy

Spoon the chicken and broccoli over a bed of steamed rice, and dig in!

Variations to suit every taste

• Vegan option: Swap the chicken for firm tofu (pressed and cubed) or even seitan. Use vegetarian oyster sauce or mushroom soy sauce to keep it plant-based.
• Low-carb twist: Skip the rice and serve this over cauliflower rice or zucchini noodles.
• Add more veggies: Carrots, bell peppers, or mushrooms are excellent additions for a heartier stir-fry.
• Spicy kick: Throw in some red pepper flakes or a drizzle of sriracha for a bit of heat.
• Regional spin: Use hoisin sauce and a dash of five-spice powder for a Chinese-American vibe, or toss in a splash of fish sauce for a Southeast Asian-inspired twist.

How to serve it up

Presentation doesn’t have to be fancy! A simple scoop of steamed rice topped with chicken and broccoli is classic and satisfying. Garnish with sesame seeds or a sprinkle of chopped green onions for extra flair. If you’re hosting, serve it alongside egg rolls or wonton soup for a complete takeout-style meal.

What to drink with chicken and broccoli?

For a non-alcoholic option, jasmine tea or a sparkling water with lemon pairs beautifully. If you’re in the mood for wine, a crisp Sauvignon Blanc or a slightly sweet Riesling complements the savory sauce. Beer lovers might enjoy a light lager or an IPA for a refreshing contrast.

Storing and reheating leftovers

Leftovers? Lucky you! Store the chicken and broccoli in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet with a splash of water to keep the sauce from drying out. Microwave reheating works too—just cover the dish to lock in moisture. Freezing isn’t ideal for this dish as the broccoli can become mushy, but if you must, freeze only the chicken and sauce, then add fresh broccoli when reheating.

Adjusting for different servings

Cooking for a crowd? This recipe is easy to double—just use a larger skillet or wok to avoid overcrowding. For smaller portions, halve the ingredients but keep the cornstarch slurry ratio the same for the sauce.

Troubleshooting tips

• Sauce too thick? Add a splash of water or chicken broth to loosen it up.
• Broccoli too soft? Next time, reduce the blanching time or skip it altogether and stir-fry the broccoli directly.
• Chicken sticking to the pan? Make sure your skillet is fully preheated before adding the chicken, and don’t skip the oil!

Ready to bring takeout vibes to your kitchen?

This chicken and broccoli stir-fry is proof that delicious, takeout-inspired meals don’t have to involve a delivery driver. Once you try it, you’ll wonder why you ever reached for the phone. Feel free to tweak it to your heart’s content, and don’t forget to let me know how it turns out!

FAQs

1. Can I use frozen broccoli?
Yes! Just thaw it first and pat it dry to avoid adding extra moisture to the skillet.

2. What if I don’t have oyster sauce?
Hoisin sauce or soy sauce with a pinch of sugar can work as substitutes.

3. Is it okay to skip the cornstarch?
You can, but the sauce won’t thicken. Arrowroot powder is a great alternative.

4. Can I use beef instead of chicken?
Absolutely! Thinly sliced flank steak or sirloin works beautifully.

5. How do I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce, and check that your oyster sauce is gluten-free.

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