This easy stir fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy and on the table in just 30 minutes – what more could you ask for?
This healthy version of a takeout favorite combines chicken, super healthy broccoli, garlic, and ginger for a delicious, weeknight dinner.
A Quick and Easy Weeknight Meal
This Chinese Chicken and Broccoli is perfect for busy mid-week meals because it’s so fast and simple to make. Plus, you can toss in any meat or vegetables you have.
This truly is dinner on the table in just 30 minutes that’s homemade. Making Chinese food from scratch isn’t at all complicated.
Whether you’re new to cooking or a seasoned cook, this Chinese chicken and broccoli recipe can be made in your kitchen to serve up a simple dinner the whole family can enjoy.
Restaurant Quality at Home
The recipe tastes like what you get from Chinese restaurants even though this is made using a store-bought ingredients.
And it’s just 408 calories – it doesn’t get much better!
Why this recipe works:
- The use of fresh aromatics like ginger, garlic and green onions adds big bold flavors that make a stir fry special.
- Using chicken thighs instead of breasts, means more flavorful meat.
- Steaming the broccoli before adding it to the stir fry allows for perfectly cooked broccoli every time.
- Cooking down the sauce to thicken it creates a sauce with deep, rich flavors.
Here’s how to make it:
Start with steaming the broccoli until it’s just under cooked (you’ll be adding it at the end to finish it off).
Next, heat the wok or pan and brown the chicken on all sides.
I use chicken thighs because it’s juicier and full of flavor. Once the chicken is browned, remove it from the wok and set aside.
Add some oil to the wok or pan and stir-fry the garlic, green onions and ginger (being careful not to let it get too dark).
Put the chicken back in the pan and add the soy sauce.
Add the hoisin sauce.
Next, add the hot water.
Drizzle with the honey.
Cover and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.
Add the broccoli to the pan.
Toss with the sauce until fully cooked.
It’s that simple. Serve and enjoy!
Impress your guests by serving this dish with my best ever fried rice for a real authentic tasting meal that’s completely homemade!
- For an added crunch and texture, add some unsalted cashews or water chestnuts.
- Add mushrooms, carrots and snow peas to create a whole new dish that’s just as easy.
- Serve with brown rice for an extra healthy meal.
- Replace the Hoisin sauce with Teriyaki sauce or Oyster Sauce for a simple variation.
- If you like a thicker sauce, mix some cornstarch with a little cold water until smooth and mix it in at the end until thickened. See the recipe notes for more information.
Watch the video showing how to make this recipe at the top of the post on PC and on mobile, under the recipe card.
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Chinese Chicken and Broccoli
Make this easy Chinese favorite at home -Made with garlic, ginger, soy sauce and honey it's cheaper and much more flavorful than take out.
- 1 large Head of Broccoli cut into florets
- 3 Tablespoons vegetable oil
- 6 boneless skinless chicken thighs
- 2 cloves garlic peeled and finely chopped
- 3 green/spring onions trimmed and sliced
- 1 inch piece of ginger peeled and chopped
- 2 Tablespoons Hoisin Sauce
- 3 Tablespoons light soy sauce (extra to taste)
- 6 Tablespoons honey approximately
- 6 tablespoons hot water
Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.
- Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside.
- Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.
Put the chicken back in the wok. Add the soy sauce, hoisin sauce, and the hot water and bring to a boil. Drizzle with some of the honey, cover, and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.
Add the broccoli and toss with the sauce until cooked through
- If you prefer a thicker sauce: Mix 1 tablespoon of cornstarch in with 1 tablespoon of cold water and stir until smooth paste forms. Stir into the simmering sauce bring to a boil and simmer just until any starchy taste has been cooked away.
Update Notes: This recipe was originally posted in 2014, but was updated in August of 2018 with slight changes to the recipe as well as including step by step photos, nutritional information, tips and a video.