Introduction:
Craving a delicious, restaurant-style Chinese dish that’s both healthy and satisfying? This Chinese Chicken and Broccoli Stir-Fry is your answer! Packed with tender chicken, crisp broccoli, and a rich, garlicky sauce, this dish is perfect for busy weeknights. It takes less than 30 minutes to make and brings that authentic takeout flavor straight to your kitchen. Whether you’re serving it over rice or noodles, this stir-fry will easily become a household favorite.
Ingredients:
For the Chicken Marinade:
1 lb (450g) boneless, skinless chicken breast, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon brown sugar (optional)
1 teaspoon cornstarch
1/3 cup chicken broth or water
For the Stir-Fry:
2 tablespoons vegetable oil (divided)
3 cups broccoli florets
3 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
1/2 onion, sliced (optional)
Instructions:
Marinate the Chicken:
In a bowl, mix the sliced chicken with soy sauce, cornstarch, and sesame oil. Let it sit for 10–15 minutes to absorb the flavors.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, cornstarch, and chicken broth. Set aside.
Cook the Broccoli:
Bring a pot of water to a boil and blanch the broccoli for 1–2 minutes until bright green and slightly tender. Drain and rinse with cold water to stop cooking.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through (about 4–5 minutes). Remove and set aside.
Cook the Aromatics:
In the same pan, add the remaining oil. Toss in the garlic, ginger, and onion (if using). Stir for 30 seconds until fragrant.
Combine Everything:
Add the cooked broccoli and chicken back to the pan. Pour in the prepared sauce and stir well until everything is evenly coated and the sauce thickens (about 2–3 minutes).
Serve:
Serve hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Serving and Storage Tips:
Serving: Best served immediately while the sauce is hot and glossy. Pair with jasmine rice, brown rice, or stir-fried noodles.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat with a splash of water or broth to keep it saucy. Avoid microwaving too long to prevent the chicken from drying out.
Variations:
