How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's something magical about the savory aroma of Chinese Chicken and Broccoli sizzling in the pan. The tender chicken, crisp broccoli, and rich, glossy sauce create a perfect harmony that rivals any takeout.

this Recipe

I discovered this recipe on a weeknight when we were craving something quick, comforting, and better than delivery. Since then, it’s become a staple in our kitchen, loved for its simplicity, speed, and restaurant-quality flavor. Let’s dive into how you can make this delicious dish in just 20 minutes.

Why You'll Love This Chinese Chicken And Broccoli

Get ready to fall in love with your new go-to weeknight dinner. This Chinese Chicken and Broccoli is more than just tasty – it's a lifesaver for busy home cooks.

First, you’ll be amazed at how fast it comes together. From start to finish, you only need 20 minutes. It’s perfect for those nights when you’re racing against the clock but still want a hearty, satisfying meal.

It’s also incredibly budget-friendly. With basic ingredients like chicken, broccoli, soy sauce, and garlic, you can whip up a meal that feels indulgent without breaking the bank.

Versatility is another reason this recipe shines. You can easily swap in other veggies or adjust the sauce to your taste. Whether you're feeding picky eaters or cleaning out your fridge, this dish adapts beautifully.

Best of all, it delivers authentic takeout flavors without the extra oil or MSG. You control exactly what goes into your meal, making it a healthier option for the whole family.

Ingredients Notes

The magic of this Chinese Chicken and Broccoli lies in its simple yet carefully balanced ingredients. Each component contributes to the vibrant, savory flavor that makes this dish so craveable.

The star, of course, is the chicken breast. I like to use boneless, skinless breasts sliced thinly against the grain. This ensures the chicken cooks quickly and stays tender. If you prefer, chicken thighs work wonderfully too, adding a bit more richness to the dish.

Next up is the broccoli. Fresh florets are ideal, offering the perfect balance of crunch and tenderness when lightly steamed or stir-fried. If you're in a pinch, frozen broccoli can substitute—just thaw it first and reduce the cooking time slightly to avoid mushy texture.

The sauce is where the real flavor comes alive. A combination of low-sodium soy sauce, oyster sauce, and a touch of honey creates that classic savory-sweet balance. A little cornstarch helps thicken the sauce, giving it that signature glossy sheen you expect from your favorite Chinese takeout.

Garlic and ginger provide the essential aromatics. Freshly minced garlic and grated ginger elevate the sauce with bright, fragrant notes that infuse every bite with depth and complexity.

Finally, a wok or large non-stick skillet is the only special equipment you’ll need. Its high sides and even heat distribution make stir-frying a breeze, allowing you to cook everything quickly and evenly.

How To Make This Chinese Chicken And Broccoli

Making this mouthwatering dish couldn’t be easier. Follow along as we break it down into simple steps.

Start by slicing your chicken into thin strips, cutting against the grain to maximize tenderness. Place the slices into a bowl and toss with a tablespoon of cornstarch and a dash of soy sauce. This quick marinade helps seal in moisture and ensures a silky texture.

While the chicken marinates for a few minutes, prepare your sauce. In a small bowl, whisk together soy sauce, oyster sauce, honey, chicken broth, and a bit of cornstarch until smooth. This mixture will become the rich, glossy sauce that ties everything together.

Heat your wok or large skillet over medium-high heat until it’s nice and hot. Add a splash of neutral oil like canola or vegetable oil. Once shimmering, add the chicken in a single layer. Stir-fry for 3-4 minutes until lightly browned and just cooked through. Transfer the chicken to a plate and set aside.

In the same pan, add a bit more oil if needed and toss in the minced garlic and grated ginger. Stir quickly for about 30 seconds, just until fragrant, being careful not to burn them. Immediately add the broccoli florets and stir-fry for 2-3 minutes. If you prefer your broccoli more tender, you can add a splash of water and cover the pan for a minute to steam.

Return the chicken to the pan, then pour in your prepared sauce. Stir everything together, allowing the sauce to thicken and coat the chicken and broccoli evenly. This should only take another 2-3 minutes.

In under 20 minutes, you’ll have a steaming pan of Chinese Chicken and Broccoli ready to serve. The sauce should be glossy, the chicken tender, and the broccoli bright green with a slight crunch.

Storage Options

If you have leftovers, this dish stores beautifully. Allow it to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days, making it perfect for meal prep or easy lunches.

For longer storage, you can freeze the cooked chicken and broccoli. Portion it into freezer-safe containers or bags, removing as much air as possible. It will stay fresh in the freezer for up to 3 months.

When ready to enjoy, thaw the frozen portions overnight in the fridge. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as it warms.

Avoid microwaving for too long, as it can overcook the broccoli and make it soggy. A quick stir-fry will help preserve the original texture and flavor.

Variations and Substitutions

One of the best parts of this recipe is its versatility. You can easily tweak it to suit your preferences or dietary needs.

For a vegetarian version, swap out the chicken for firm tofu or seitan. Make sure to press the tofu well before cooking so it crisps up nicely in the pan.

If you prefer a spicier kick, add a teaspoon of chili garlic sauce or a few dashes of Sriracha to the sauce mixture. This adds a pleasant heat without overwhelming the other flavors.

You can also experiment with different vegetables. Snow peas, bell peppers, or snap peas make excellent additions, adding color and variety to the dish.

For a gluten-free version, use tamari or coconut aminos in place of soy sauce, and double-check that your oyster sauce is gluten-free.

Don’t be afraid to make this recipe your own. The basic technique remains the same, so feel free to adjust the flavors, spice level, or ingredients to fit your tastes and what you have on hand.

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