Chicken with Broccoli has long stood out in Chinese-American cooking, especially as a go-to order in takeout restaurants across the United States. But aside from that, it’s also commonly eaten during mealtimes, often served over steamed rice or noodles.
Personally, I like this recipe because it gives that restaurant-style satisfaction without fuss. It also pairs well with plain white rice, egg drop soup, or steamed dumplings, which makes it easy to match with other Chinese-American classics. I also enjoy how fast this comes together – from fridge to table in under 30 minutes.
This version uses a clean marinade, not overcomplicated by heavy sauces. I also use dry sherry instead of Shaoxing wine, which is easier to find and works great in Western kitchens. The sauce thickens just enough to coat the chicken and broccoli, not drown them. If you’re after something bold and homemade that doesn’t eat up your whole evening, this chicken with broccoli recipe hits the spot.
What is Chicken with Broccoli?
Chicken with Broccoli is a quick stir-fry dish made with thinly sliced chicken, crunchy broccoli florets, and a lightly thickened soy-based sauce. It became popular in the U.S. during the wave of Cantonese-style cooking that spread through Chinatowns in the mid-20th century. Outside of Chinese-American communities, people like this dish because it’s easy to cook, doesn’t need hard-to-find ingredients, and it satisfies that takeout craving without much cost.
In China, cooks usually use Chinese broccoli (gai lan), which has a bitterer stem and a deeper flavor. American broccoli replaced it in U.S. kitchens for convenience and wider availability.
Ingredients of Chicken with Broccoli
- Boneless Chicken Breast (1 lb.) – This is the heart of the dish. Slice it thin to help it cook quickly and absorb more flavor during the stir-fry.
- Broccoli Florets (1 cup) – These give a fresh crunch that cuts through the richness of the sauce. Frozen works fine, but I prefer fresh when it’s in season for better color and bite.
- Light Soy Sauce (2 tablespoons) – This adds salt and depth to the marinade. Choose light soy sauce, not the dark kind, to avoid overpowering the chicken.
- Ground Black Pepper (1/8 teaspoon) – Just a small amount gives mild heat and rounds out the marinade. It doesn’t dominate the flavor but sharpens the profile.
- Minced Garlic (1 teaspoon) – Garlic always builds the base flavor. Use fresh garlic and avoid garlic powder here for better results.
- Dry Sherry (2 tablespoons) – This acts as the cooking wine and helps tenderize the chicken. It’s a practical substitute for Shaoxing wine and works just as well in Western kitchens.
- Oyster Sauce (2 tablespoons) – This gives the sauce its body and a hint of sweetness. It’s thicker than soy sauce and works well with meats and greens.
- Cornstarch (1 teaspoon) – This helps the sauce coat the chicken without getting gluey. Always mix it in cold liquid first to avoid clumps.
- Water or Chicken Broth (½ cup) – This stretches the sauce and helps cook the broccoli. I use broth when I have some on hand, it gives a little extra flavor.
- Peanut Oil (2 tablespoons) – This oil handles high heat well, which is perfect for stir-frying. It also adds a subtle nutty taste that suits Chinese-style dishes.
How This Chicken with Broccoli Stands Out
Many versions online drown the dish in a thick, gluey sauce or load it with too much sugar. Some even skip the marinade stage entirely, which leaves the chicken tasting bland or unevenly cooked. I don’t follow that route. I give the chicken a quick marinade with sherry and soy sauce so it stays tender and picks up flavor fast.
Another thing I do differently is control the sauce amount carefully. Instead of over-thickening it, I keep it just loose enough to coat the meat and vegetables without turning soupy or sticky. Garlic is sautéed just until it starts browning to give depth, not bitterness.
Compared with traditional Cantonese-style broccoli stir-fries, mine uses ingredients already common in most Western pantries. Dry sherry takes the place of Shaoxing wine, and I opt for light soy sauce to keep the color and flavor lighter. You still get that rich stir-fried taste, but with fewer steps and easier ingredients.
How to Cook Chicken with Broccoli
- Marinate the chicken briefly – In a bowl, combine 1 lb. of thinly sliced boneless chicken breast with 2 tablespoons of light soy sauce, 2 tablespoons of dry sherry, and 1/8 teaspoon of ground black pepper. Toss it well using a spoon or your hands. Let it sit for about 10 minutes while you prep the other ingredients. This short soak gives the meat a head start on flavor.
- Prepare the stir-fry sauce – In a separate bowl or measuring cup, mix 2 tablespoons of oyster sauce, 1 teaspoon of cornstarch, and ½ cup of water or chicken broth. Stir until the cornstarch dissolves completely. I give it one last stir right before pouring it in later, just to keep the mix smooth. Set this aside for now, it goes in near the end.
- Heat the wok and sauté the garlic – Place your wok or a large nonstick pan over high heat. Add 2 tablespoons of peanut oil and wait until it shimmers. Add 1 teaspoon of minced garlic and stir it quickly for about 10–15 seconds. Keep an eye on it, once it starts turning golden, it’s ready for the next step.
- Stir-fry the marinated chicken – Drop the chicken into the hot wok. You can pour in the remaining marinade, too. Stir and flip the pieces for about 3–5 minutes until the color turns light brown. If the garlic starts to burn, lower the heat a little and keep the chicken moving around the pan.
- Add the broccoli – Toss in 1 cup of broccoli florets. If using frozen steamed broccoli, cook it for 1 minute. If using fresh, stir-fry it for 2 minutes to help it soften and take in the sauce. I keep the florets large so they hold up and don’t get soggy.
- Pour in the sauce mixture – Grab the sauce bowl and give it one quick stir. Pour it evenly over the chicken and broccoli. Stir everything together and let it cook for another 2–3 minutes until the sauce thickens just enough to coat the ingredients.
- Serve it hot over rice – Turn off the heat and spoon the chicken and broccoli over warm white rice. This helps soak up the sauce and rounds out the dish. You can also pair it with egg noodles if that’s what you have. Serve immediately while the broccoli stays vibrant and the chicken stays juicy.
What to Have with Chicken with Broccoli
I like to eat chicken with broccoli over freshly steamed white rice. It’s simple but dependable. The sauce soaks right into the grains, and the chicken gives just enough bite without weighing the whole thing down.
- Egg Drop Ramen – A light and comforting starter that doesn’t overpower the meal. Its gentle broth, with ribbons of egg and instant noodles, matches the subtle sauce in the stir-fry. I usually serve it first while the rice is still steaming.
- Pork Siomai – These steamed dumplings add variety in both texture and taste. A soy dipping sauce ties them back into the same flavor family as the chicken dish. They’re filling without being heavy.
- Fried Rice – For a more loaded plate, swap the plain rice with fried rice. The added egg, peas, and bits of meat boost the whole meal. Just keep the chicken sauce a little lighter so things don’t get too salty.
- Lumpiang Shanghai – Crispy on the outside and savory inside, this one contrasts nicely with the soft broccoli. It’s not a traditional Chinese side, but it’s commonly paired in Filipino-Chinese meals. I like to dip them in sweet chili sauce for a sharp hit.
- Chop Suey – Another mixed vegetable stir-fry that complements the meat-heavy plate. It shares some ingredients but uses a clearer sauce. Together, they give a full table spread without feeling repetitive.
When I pull together this kind of meal, I don’t crowd the table, just one or two sides are enough. This dish holds up well with both simple and flavorful options, which makes it easy to customize your plate based on what you have at home. Enjoy your Chicken with Broccoli warm!
Chicken with Broccoli
Ingredients
- 1 lb. boneless chicken breast sliced into thin pieces
- 1 cup broccoli florets fresh or frozen
- 2 tablespoons light soy sauce
- 1/8 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 2 tablespoons dry sherry
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- ½ cup water or chicken broth
- 2 tablespoons peanut oil
Instructions
- Combine sliced chicken with soy sauce, sherry, and black pepper in a bowl. Mix all the ingredients. Marinate for 10 minutes.1 lb. boneless chicken breast, 2 tablespoons light soy sauce, 2 tablespoons dry sherry, 1/8 teaspoon ground black pepper
- Combine water (or chicken broth) with oyster sauce and cornstarch. Stir until the cornstarch is completely diluted. Set this aside for now.2 tablespoons oyster sauce, 1 teaspoon cornstarch
- Heat the oil in a wok or wide frying pan.2 tablespoons peanut oil
- Add the minced garlic. Sauté until it starts to get light brown.1 teaspoon minced garlic
- Stir fry the marinated chicken. You can pour the remaining marinade on the wok. Cook in high heat while stirring until the chicken turns light to medium brown. Ensure that the garlic does not get burnt in the process. Otherwise, you will need to adjust the heat to medium or lower and continue to cook until the chicken gets that nice color.
- Add the broccoli florets. Stir fry for 1 minute if you are using steamed frozen broccoli. Add another minute if using fresh broccoli florets.1 cup broccoli florets
- Pour the bowl that contains the mixture of oyster sauce, water, and cornstarch. You may want to stir it one more time before pouring to be sure. Stir and cook until the sauce reduces in half or reaches your desired thickness.½ cup water or chicken broth
- Enjoy over a bowl of warm rice.
Notes
- Marinate with care. The chicken only needs 10 minutes in the soy-sherry mix to pick up flavor and stay tender. Go much longer and the soy can tighten the outer layer. If prepping ahead, chill it, but don’t go past half an hour.
- Choose your broccoli wisely. Frozen works fine if it’s been pre-steamed and not clumped with ice. I go with fresh florets when I want a brighter look and more crunch. Cut them evenly so they cook at the same pace.
- Don’t overdo the cornstarch. Just 1 teaspoon is enough to slightly thicken the sauce. Any more and it starts feeling pasty instead of smooth. Always stir the slurry again right before pouring it in.
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Use high heat, but stay alert.
Stir-frying works best over strong heat. But stay ready to pull back the pan or lower the flame if needed. It’s all about cooking fast without losing control.
My family loved it…. no leftovers!