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Chinese Chicken and Broccoli
I have a bunch of amazing Chinese recipes to share with you, starting with a family favorite, chicken and broccoli.
Easy Chicken and Broccoli Stir-fry
This Chicken and Broccoli recipe is one of my child’s favorite Chinese chicken stir-fry dishes. He loves the tender chicken, and he has always loved broccoli, and the savory and yummy brown sauce completes the dish.
A few years ago, I wrote a best-selling Chinese cookbook “Easy Chinese Recipes” and I talked about the techniques of making chicken tender that produces Chinese restaurant quality dishes.
For more information on how to make chicken and broccoli as well as many other recipes, you can buy it on Amazon.
Healthy Chicken and Broccoli at Home
This super easy recipe tastes just like your favorite Chinese takeout joints, if not better. This homemade version is also less greasy and healthier!
You can change the protein and make it into broccoli beef.
How Many Calories per Serving?
This recipe is only 225 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken and Broccoli
Ingredients
- 1/2 lb. chicken breast, cut into cubes
- 1/2 tablespoon corn starch
- 1 pinch salt
- 1/2 lb. broccoli florets
- 2 tablespoons oil
- 3 cloves garlic (minced)
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon corn starch
- 1/2 cup water
- 3 dashes ground white pepper
Instructions
- Marinate the chicken with the cornstarch and salt. If the chicken is too dry, add a little water, so each piece of the chicken is nicely coated with the cornstarch.
- Heat up a pot of water and bring it to boil. Cook the broccoli for 1 minute. Drained and set aside.
- Heat up a wok or skillet on high heat, add the oil. When the oil is heated, add the garlic and stir-fry until aromatic or become light brown. Add the chicken and do a few quick stirs. Add the sauce and turn the heat to low.
- When the chicken is cooked through, add the broccoli, stir to combine well. Dish out and serve immediately.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I give this Recipe 5 Stars because it’s an ALL AROUND WINNER!
To start, the ingredients are fresh and lean and usually what most households have as staples.
I had to borrow the Oyster sauce from my Asian neighbors but besides that, I had everything.
The Recipe will say it takes 5minutes to prepare and cook but I would stretch that a bit and say it takes 10 mins. to chop ingredients and make the sauce. Another 5 minutes to cook Broccoli and mix everything together.
But who’s counting? The brown sauce is delicious and the chicken is definitely tender.
Thank you so much for sharing. I will be making this again soon after purchasing my own Oyster sauce.
Made this last night and doubled the recipe. It was delicious. I didn’t have any oyster sauce, so substituted some kung pao sauce that I had on hand. The family really liked it!
😊👍
Just made this after the the sweet chili chicken was a success! This tasted so good, there were no left overs!!
I was wondering why the sauce did not gel up like take out chinese and why the sauce was pale in color? I am scouring your website for more recipes and love your site!! Thank you so much for all your hard work.
Did you use corn starch?