Stir-Fried Chinese Chicken and Broccoli
I grew up on quick stir-fries that could appear on the table in under 20 minutes, and this Stir-Fried Chinese Chicken and Broccoli is one of those weeknight heroes — crisp broccoli, tender slices of chicken, garlicky ginger, and a simple soy finish. It’s the kind of meal that’s fast, forgiving, and endlessly adaptable, which is why it’s become a regular in my rotation; if you want a reference with a slightly different take on the same classic pairing, check this detailed guide to a similar Chinese chicken and broccoli for extra technique tips.
Why you’ll love this dish
This recipe is a perfect go-to when you want a restaurant-style stir-fry with minimal fuss. It’s quick (start to finish in about 15–20 minutes), budget-friendly, and balanced — lean protein plus vegetables over rice or noodles. Families love it because the flavors are familiar and not overpowering, while home cooks appreciate how little equipment and time it needs.
“Simple, fast, and something everyone at the table will eat — my weekday savior.”
Beyond convenience, this dish is easy to customize for dietary needs and seasonal produce, and because the technique focuses on high heat and short cooking time, you get bright green broccoli and juicy chicken every time.
How this recipe comes together
Start by heating your pan until it’s hot and shimmering; that sear is where flavor begins. Briefly sauté the aromatics (garlic and ginger) to release their fragrance, then add thinly sliced chicken so it browns quickly without drying. Toss in broccoli last so it turns tender-crisp instead of mushy. Finish with soy sauce to coat and season, then serve the whole thing over rice or noodles. The goal is speed and high heat — quick cook times preserve texture and color while concentrating flavors.
What you’ll need
- 1 lb chicken breast, sliced thin (cut across the grain for tender bites). You can substitute boneless thigh for more forgiving cooking.
- 2 cups broccoli florets (smaller florets cook faster; stems sliced thin are great to use too).
- 2 tbsp soy sauce (use low-sodium if preferred).
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger in a pinch).
- 2 cloves garlic, minced (or 1/2 tsp garlic powder if you’re out).
- 2 tbsp vegetable oil (neutral oils like canola or peanut work well for high heat).
- Salt and pepper to taste.
- Cooked rice or noodles for serving.
If you like a saucier result, add 1–2 tbsp water or chicken stock and 1 tsp cornstarch mixed in to the soy sauce before pouring in. For a heartier plate with a different texture, compare ideas in this chicken sausage and broccoli orzo recipe.
Step-by-step instructions
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat until it shimmers.
- Add the minced garlic and ginger; sauté briefly for about 30 seconds until fragrant but not browned.
- Add the thinly sliced chicken breast in a single layer and stir-fry, turning occasionally, until the pieces are browned and cooked through (about 4–6 minutes depending on thickness).
- Toss in the broccoli florets and continue to stir-fry for 3–4 minutes so they become tender-crisp but retain bright color.
- Pour 2 tablespoons of soy sauce over the chicken and broccoli and toss quickly to coat everything evenly; if you want a glossy sauce, add a splash of water or stock with a teaspoon of cornstarch mixed in before pouring.
- Taste and season with salt and pepper as needed; remember soy sauce already adds saltiness.
- Serve the stir-fry hot over cooked rice or noodles, garnishing with a sprinkle of sesame seeds or sliced scallions if you like.
Best ways to enjoy it
Serve the stir-fry over steamed jasmine or brown rice for a simple bowl, or spoon it over stir-fried noodles for a looser, saucier meal. For a fresher contrast, a quick side salad of cucumber, rice vinegar, and sesame oil brightens the plate. If you want to turn it into a family-style dinner, transfer to a large shallow serving dish so everyone can help themselves.
Storage and reheating tips
Leftovers keep well for up to 3–4 days in an airtight container in the refrigerator. To reheat, warm gently in a skillet over medium heat with a splash of water or stock to revive the sauce and stop the chicken from drying out. Avoid microwaving too long, which can make broccoli rubbery. For freezing, cool completely, place in a freezer-safe container, and use within 2 months; thaw in the fridge overnight before reheating.
Food-safety note: refrigerate leftovers within two hours of cooking and reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Slice the chicken thin and against the grain for tender pieces that cook fast.
- Pat the chicken dry before it hits the pan so it browns instead of steams.
- Keep the pan hot and don’t overcrowd it; cook in batches if needed to maintain high heat.
- If your broccoli isn’t cutting quickly, blanch stems for 30–60 seconds and shock in ice water before stir-frying to reduce cook time.
- Want a restaurant glaze? Stir 1 tsp cornstarch into 2 tbsp soy sauce and pour at the end while tossing — it will thicken quickly.
For another protein-driven take on the classic beef-and-broccoli combo, check this how to cook beef and broccoli guide for techniques you can apply here.
Creative twists
- Add mushrooms, bell peppers, or snap peas for more color and texture.
- Finish with a drizzle of toasted sesame oil and a sprinkle of crushed red pepper for heat.
- For a gluten-free version use tamari instead of soy sauce; for lower sodium use low-sodium soy.
- Swap chicken for thinly sliced flank steak or tofu to vary protein and flavor.
If you enjoy beef-based variations, you might like this alternate Chinese beef and broccoli recipe that uses similar aromatics and technique.
Common questions
Q: How long does this take from start to finish?
A: About 15–20 minutes including prep if your chicken is already sliced and rice or noodles are cooked ahead of time.
Q: Can I use frozen broccoli?
A: You can; thaw and drain it first, and stir-fry a little shorter to prevent sogginess. Fresh gives the best color and crunch.
Q: What can I use instead of soy sauce?
A: Tamari is a gluten-free option; coconut aminos can work for a soy-free, slightly sweeter profile. Adjust salt accordingly.
Q: Is there a good way to make the sauce thicker?
A: Yes — mix 1 tsp cornstarch with 1–2 tbsp water and stir into the soy sauce before adding to the pan; it will thicken on contact.
Q: Can this be meal-prepped?
A: Yes. Cook everything but store sauce separately to avoid soggy broccoli; combine and warm when ready to eat.
Q: Any tips for making this kid-friendly?
A: Keep the seasoning mild, slice chicken into small bite-sized pieces, and serve with plain rice or noodles children already like.
If you want yet another technique-focused comparison to a beef-and-broccoli method that works for home kitchens, here’s another helpful walkthrough: how to cook beef and broccoli.
Stir-Fried Chinese Chicken and Broccoli
Ingredients
Method
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat until it shimmers.
- Add the minced garlic and ginger; sauté briefly for about 30 seconds until fragrant but not browned.
- Add the thinly sliced chicken breast in a single layer and stir-fry, turning occasionally, until browned and cooked through (about 4-6 minutes depending on thickness).
- Toss in the broccoli florets and continue to stir-fry for 3-4 minutes so they become tender-crisp but retain bright color.
- Pour 2 tablespoons of soy sauce over the chicken and broccoli and toss quickly to coat evenly; add a splash of water or stock with a teaspoon of cornstarch mixed in before pouring for a glossy sauce.
- Taste and season with salt and pepper as needed, and serve hot over cooked rice or noodles, garnished with sesame seeds or sliced scallions if desired.
