Chicken and Broccoli (Chinese Takeout Style) – Better Than Takeout in 30 Minutes

Introduction

If you love the bold, savory, slightly sweet flavor of Chinese takeout, this Chicken and Broccoli (Chinese Takeout Style) recipe brings it all home — fast. Tender slices of chicken, crisp-tender broccoli, and a glossy, garlicky brown sauce come together in one skillet, delivering a flavor-packed, protein-rich stir-fry that’s healthier and faster than waiting for delivery.

This dish is a classic on Chinese-American restaurant menus, and for good reason. It’s satisfying, nutritious, and pairs perfectly with steamed rice, noodles, or even cauliflower rice for a low-carb option. Whether you’re meal prepping or making a quick weeknight dinner, this is one recipe that never disappoints.

Ingredients Overview

Here’s what you’ll need for the perfect takeout-style chicken and broccoli — with notes on substitutions and tips for success.

Chicken breast or thigh

Thinly sliced, boneless chicken breast cooks quickly and stays tender. Chicken thighs offer more flavor and stay juicy — choose based on your preference.

Broccoli florets

Use fresh for the best texture, but frozen can work in a pinch (just blanch or steam slightly first). Broccoli brings fiber, color, and a crunchy contrast to the soft chicken.

Garlic & ginger

These aromatics create the base of classic Chinese flavor. Use fresh for the best results — they make the sauce fragrant and layered.

Soy sauce

Use a combination of light and dark soy sauce if available. Light soy sauce seasons the dish, while dark soy adds rich color and depth.

Oyster sauce

Essential for that deep, savory umami. It’s slightly sweet, thick, and adds complexity.

Shaoxing wine

A traditional Chinese cooking wine. Adds aroma and restaurant-style flavor. If unavailable, dry sherry or chicken broth can be substituted.

Cornstarch

Used to tenderize the chicken (in the marinade) and thicken the sauce until it coats the chicken and broccoli perfectly.

Sesame oil

Adds a nutty, toasty finish. Use sparingly, and only at the end of cooking.

Sugar

A small amount balances out the saltiness and enhances the glaze.

Chicken broth or water

Used to stretch the sauce without diluting flavor.

Step-by-Step Instructions

This entire dish can be ready in about 30 minutes — even faster if you prep ingredients ahead of time.

1. Marinate the chicken

Thinly slice 1 lb of chicken breast or thigh into bite-sized strips. In a bowl, toss with:

• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (or dry sherry)
• ½ tsp cornstarch
• Pinch of white pepper (optional)

Let sit for 10–15 minutes while you prep other ingredients.

2. Steam or blanch the broccoli

Bring a pot of water to a boil. Add 3 cups of broccoli florets and cook for 1–2 minutes until bright green and slightly tender. Drain and set aside.

Tip: For crisp-tender broccoli with vibrant color, immediately rinse under cold water or place in an ice bath.

3. Make the sauce

In a small bowl, whisk together:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ¼ cup chicken broth or water
• ½ tsp cornstarch

Set aside.

4. Stir-fry the chicken

Heat 1 tbsp neutral oil (like vegetable or canola) in a wok or large skillet over high heat. Add chicken in a single layer. Stir-fry for 3–4 minutes until golden and cooked through. Remove from pan and set aside.

5. Stir-fry aromatics

In the same pan, add a splash of oil if needed. Stir in:

• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced

Cook for 30 seconds until fragrant but not browned.

6. Add broccoli and sauce

Return the chicken to the pan, along with the broccoli. Pour the prepared sauce over everything. Stir well and bring to a simmer.

Cook for 1–2 minutes until sauce thickens and glazes the chicken and broccoli.

7. Finish with sesame oil

Turn off the heat and drizzle with ½ tsp sesame oil. Toss again and serve hot over rice or noodles.

Tips, Variations & Substitutions

• Velvet the chicken: For ultra-tender chicken like in restaurants, marinate with cornstarch and briefly blanch in water or oil before stir-frying.
• Add other vegetables: Bell peppers, snap peas, or mushrooms make great additions.
• Make it spicy: Add chili flakes, chili garlic sauce, or a splash of hot oil.
• Low-sodium: Use low-sodium soy sauce and skip added salt.
• Vegan version: Replace chicken with tofu or tempeh, and use mushroom-based “oyster sauce” (vegetarian oyster sauce).
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free.

Serving Ideas & Occasions

This chicken and broccoli stir-fry is versatile and ideal for:

• Quick weeknight dinners
• Healthy meal prep lunches
• Family-friendly takeout at home
• Low-carb or clean eating goals
• Bento boxes or rice bowls

Serve it with:

• Steamed jasmine or brown rice
• Fried rice or lo mein noodles
• Cauliflower rice for a low-carb option
• A side of egg drop soup or dumplings

Nutritional & Health Notes

This dish is naturally high in protein and fiber, with minimal added sugar and no deep frying. Here’s a rough breakdown (per serving, without rice):

• Calories: ~300–350
• Protein: 25–30g
• Fat: 10–12g (from chicken, oil, and sesame oil)
• Carbs: 10–15g (mostly from sauce and broccoli)
• Fiber: 3–5g

It’s naturally dairy-free and can be made gluten-free or low-carb with small adjustments.

FAQs

Q1: What’s the secret to tender Chinese-style chicken?
The trick is marinating with a little cornstarch and soy sauce, which softens the texture. Restaurants also “velvet” the chicken — briefly blanching in water or oil — for extra tenderness.

Q2: Can I use frozen broccoli?
Yes, just thaw and pat dry first. Flash-sauté in the pan instead of boiling to avoid overcooking.

Q3: Is oyster sauce necessary?
It adds authentic flavor, but you can substitute with more soy sauce plus a dash of hoisin or a pinch of sugar.

Q4: Can I make this dish in advance?
Yes! It reheats well and is great for meal prep. Store in airtight containers in the fridge for up to 4 days.

Q5: What cut of chicken is best?
Both breast and thigh work. Thighs are more flavorful and forgiving if slightly overcooked.

Q6: Can I add noodles instead of rice?
Absolutely. Lo mein, udon, or even ramen noodles make great bases for this stir-fry.

Q7: How do I keep broccoli bright green?
Blanch it briefly, then shock in ice water. This stops the cooking and locks in that vibrant color.

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