Chicken and Broccoli Rice Stir Fry – A Healthy Chinese Takeout Classic

Introduction

Craving the taste of your favorite Chinese takeout — but want something fresher and healthier? This Chicken and Broccoli Rice Stir Fry brings the bold, savory flavors of Chinese cuisine to your own kitchen using simple ingredients and quick cooking techniques.

Juicy chicken breast, tender-crisp broccoli, fluffy white rice, and a flavorful stir fry sauce come together in one skillet for a balanced, colorful, and satisfying dish. It’s perfect for busy weeknights, meal prep, or feeding a hungry family in under 30 minutes.

Whether you’re a fan of classic takeout, looking for homemade Chinese food recipes, or just need healthy food ideas with chicken, this dish is versatile, easy, and packed with both nutrition and taste.

Ingredients Overview

Each component contributes to flavor, texture, and balance — here’s what you’ll need.

For the Chicken & Marinade

• Chicken Breast (1 lb, thinly sliced): Lean, high-protein base that cooks quickly.
• Soy Sauce (2 tbsp): Adds umami and depth.
• Cornstarch (1 tbsp): Helps tenderize the chicken and gives it a glossy stir-fry texture.
• Shaoxing Wine or Dry Sherry (1 tbsp, optional): A traditional Chinese ingredient that enhances aroma.

For the Stir Fry

• Broccoli Florets (3 cups): A classic pairing with chicken — slightly crunchy, vibrant, and nutritious.
• Garlic (3 cloves, minced): Aromatic base.
• Ginger (1 tbsp, grated): Adds warmth and a zesty bite.
• Neutral Oil (2 tbsp): Such as vegetable or avocado oil, for high-heat cooking.
• Cooked White Rice (3 cups): Preferably cold or day-old for better stir-frying texture.

For the Sauce

• Soy Sauce (3 tbsp): Salty, savory flavor.
• Oyster Sauce (2 tbsp): Adds rich umami and subtle sweetness.
• Sesame Oil (1 tsp): Nutty aroma and flavor.
• Brown Sugar (1 tsp): Balances the saltiness.
• Water or Chicken Broth (1/4 cup): Helps loosen the sauce.
• Cornstarch (1 tsp): Mixed with a little water to thicken the sauce.

Optional Add-Ins

• Sliced Carrots or Bell Peppers: Add color and sweetness.
• Scallions: For topping and freshness.
• Chili Garlic Sauce or Red Pepper Flakes: If you want some heat.
• Cashews or Sesame Seeds: For crunch and garnish.

Step-by-Step Instructions

1. Marinate the Chicken

• In a bowl, combine:
  • 1 lb thin-sliced chicken breast
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • Optional: 1 tbsp Shaoxing wine
• Mix well and let sit for at least 10–15 minutes while prepping other ingredients.

Tip: This quick marinade locks in moisture and gives the chicken that signature stir-fried tenderness.

2. Mix the Sauce

In a small bowl, whisk together:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1/4 cup water or broth
• Mix 1 tsp cornstarch with 1 tbsp water and add to the sauce for thickening.

Set aside.

3. Stir Fry the Chicken

• Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat.
• Add the marinated chicken in a single layer. Let it sear 2 minutes, then stir-fry until cooked through (about 4–5 minutes total).
• Remove from pan and set aside.

4. Cook the Broccoli

• In the same pan, add another 1 tbsp oil.
• Sauté 3 cloves garlic and 1 tbsp grated ginger for 30 seconds.
• Add 3 cups broccoli florets and 2–3 tbsp water, cover, and steam 2–3 minutes until just tender but still bright green.
• Uncover and stir-fry another minute.

5. Add Rice and Sauce

• Add 3 cups cold cooked rice to the pan and stir to break up any clumps.
• Return the chicken to the pan.
• Pour in the prepared sauce and toss everything to coat.
• Stir-fry over medium-high heat for 2–3 minutes, until the sauce thickens and clings to the ingredients.

Optional: Add sliced scallions, chili flakes, or toasted sesame seeds now.

6. Serve

• Serve hot, garnished with extra scallions or a drizzle of sesame oil.
• Pairs well with spring rolls or egg drop soup for a full homemade Chinese meal.

Tips, Variations & Substitutions

• No Oyster Sauce? Use hoisin or a mix of extra soy sauce and a little sugar.
• Vegetarian Option: Swap chicken for tofu or tempeh and use mushroom-based sauce.
• Gluten-Free: Use tamari or coconut aminos and gluten-free oyster sauce.
• No Rice? Use cooked quinoa, cauliflower rice, or brown rice.

Serving Ideas & Occasions

This stir fry is ideal for:

• Quick weeknight dinners
• Meal prep lunches — reheats well and stays flavorful
• Better-than-takeout nights at home
• Feeding picky eaters — you can adjust veggies and spice levels

Serve with:

• Egg rolls or potstickers
• Chinese hot and sour soup
• Stir-fried green beans or bok choy

Nutritional & Health Notes

Per serving (based on 4 servings):

• Calories: ~450–500
• Protein: ~35g
• Carbs: ~40g
• Fat: ~15g
• Fiber: ~4g

Healthier swaps:

• Use brown rice or cauliflower rice
• Reduce oil or skip oyster sauce for lower sodium
• Add more veggies like cabbage, mushrooms, or zucchini for volume

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FAQs

Q1: Can I use chicken thighs instead?

A1: Yes! Chicken thighs are juicier and more forgiving in stir fry. Just trim excess fat and slice thinly.

Q2: Can I use fresh rice?

A2: Day-old, cold rice works best for stir fry to avoid clumping. If using fresh, spread it on a tray and chill it quickly in the fridge before cooking.

Q3: How do I make it spicier?

A3: Add chili garlic paste, sriracha, or red pepper flakes to the sauce or toss in sliced Thai chilis during cooking.

Q4: Can I double the recipe?

A4: Yes, but cook in batches to avoid overcrowding the pan — this ensures a good sear and proper stir-frying.

Q5: Can I freeze it?

A5: It can be frozen, though the texture of the broccoli may soften. Store in airtight containers for up to 2 months. Reheat in a skillet with a splash of water or broth.

Q6: Is this similar to Chinese takeout chicken broccoli?

A6: Yes, but with added rice and a slightly thicker sauce. It’s inspired by classic chicken and broccoli stir fry dishes found in Chinese-American restaurants.

Q7: Can I add eggs to make it like fried rice?

A7: Absolutely. Scramble 2 eggs in the pan before adding the rice for a more traditional fried rice twist.

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