How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's something magical about the sizzling aroma of Chinese Chicken and Broccoli filling the kitchen after a long day. The glossy sauce, tender chicken, and vibrant green broccoli come together in perfect harmony, creating a dish that feels both comforting and exciting.

I first fell in love with this recipe during my college days when takeout wasn’t always affordable. With just a handful of pantry staples and a few fresh ingredients, I discovered I could recreate my favorite Chinese restaurant meal in less time than it took for delivery to arrive. Now, it's a go-to weeknight dinner that never disappoints.

Let’s dive into exactly why this Chinese Chicken and Broccoli recipe deserves a spot in your weekly rotation.

Why You’ll Love This Chinese Chicken And Broccoli

Get ready to fall head over heels for this quick and easy takeout favorite. Whether you’re cooking for one, feeding a family, or impressing guests, this recipe checks all the boxes.

First off, it’s unbelievably fast. In just 20 minutes—yes, you read that right—you can have dinner on the table. This makes it perfect for busy weeknights when you’re craving something flavorful but short on time.

It’s also wonderfully budget-friendly. With simple ingredients like chicken breast, broccoli, soy sauce, and a few seasonings, you won’t need any specialty store runs or expensive items.

Another huge perk is how healthy it can be. Skip the heavy takeout versions loaded with sodium and sugar. You control the ingredients, ensuring a balanced meal with lean protein and fresh vegetables.

Finally, this recipe is endlessly adaptable. Add carrots, swap the chicken for shrimp or tofu, or toss in some cashews for crunch. It’s a great way to clean out the fridge while still delivering delicious results.

Once you see how easy it is, you’ll find yourself turning to this dish again and again.

Ingredients Notes

The magic of Chinese Chicken and Broccoli lies in its simplicity. Each ingredient plays a key role in building those bold, savory flavors we all crave.

Chicken breast serves as the protein powerhouse here. It cooks quickly, stays tender when sliced thinly, and soaks up the sauce beautifully. You can also use boneless chicken thighs if you prefer a richer, juicier bite.

Broccoli brings freshness and crunch. I like to use fresh florets for the best texture, but frozen broccoli works in a pinch—just be sure to thaw and pat dry to avoid excess moisture.

The sauce is where the flavor shines. A combination of low-sodium soy sauce, oyster sauce, chicken broth, and a touch of brown sugar creates that glossy, umami-rich coating. A bit of cornstarch helps thicken it to the perfect consistency.

A few aromatics like garlic and ginger elevate the whole dish. Freshly minced is always best, but jarred versions can work if you’re in a rush.

For equipment, you’ll need a large skillet or wok to achieve that signature stir-fry sear. A sharp knife and cutting board make prepping the chicken and broccoli a breeze.

How To Make This Chinese Chicken And Broccoli

Creating this mouthwatering Chinese Chicken and Broccoli couldn’t be easier. Here’s how it all comes together:

Start by slicing your chicken breast into thin, even strips. This ensures they cook quickly and evenly. While you prep the chicken, bring a small pot of water to a boil to blanch the broccoli briefly.

Once the water is boiling, add the broccoli florets and cook for just 1-2 minutes. This helps them stay vibrant and crisp. Drain and set aside.

In a small bowl, whisk together your sauce: combine soy sauce, oyster sauce, chicken broth, brown sugar, and cornstarch. Stir until smooth and lump-free; this will help the sauce thicken beautifully when it hits the pan.

Heat your wok or large skillet over medium-high heat. Add a tablespoon of oil and let it get nice and hot. Add the sliced chicken in a single layer, cooking undisturbed for 2-3 minutes to get a nice sear. Stir and cook for another 2 minutes until cooked through.

Add the minced garlic and ginger, stirring quickly so they don’t burn but release their aroma into the pan.

Return the blanched broccoli to the skillet, then pour in the sauce mixture. Stir everything together, allowing the sauce to bubble and thicken as it coats the chicken and broccoli. This should take about 2-3 minutes.

Once the sauce is glossy and thickened, your dish is ready. Total cook time: about 20 minutes from start to finish.

Storage Options

If you have leftovers, this dish stores beautifully for future meals.

Allow the Chinese Chicken and Broccoli to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it perfect for meal prep.

For longer storage, you can freeze it. Portion into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much in storage. You can also microwave individual portions for 1-2 minutes until heated through.

Variations and Substitutions

One of the best parts about this recipe is how easily you can customize it to suit your tastes or pantry.

If you’re not a fan of chicken, try swapping in shrimp or thinly sliced beef. Both absorb the sauce wonderfully and cook up just as fast.

For a vegetarian option, tofu makes an excellent substitute. Press firm tofu to remove excess moisture, cube it, and pan-fry until golden before adding it to the stir-fry.

Feel free to mix in other vegetables like sliced bell peppers, snap peas, or carrots for added color and nutrition. Just adjust cooking times based on the veggies you choose.

For a low-carb version, serve the stir-fry over cauliflower rice or simply enjoy it on its own.

And if you love a bit of heat, stir in some crushed red pepper flakes or a drizzle of sriracha to spice things up.

Don’t be afraid to experiment and make this recipe your own—it’s forgiving, flexible, and always delicious!

Print