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?
Serve with a starter of Chinese Noodle Soup and Homemade Fried Rice for an authentic Chinese meal right in your own home!
This healthy version of a takeout favorite combines chicken, super healthy broccoli, garlic, and ginger for a delicious, weeknight dinner.
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.
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.
Choosing the Best Broccoli
- Choose bright green broccoli with firm, strong stalks.
- Woody stems should be avoided. They will turn out hard and chewy when cooked.
- Avoid broccoli with yellowing florets. It’s a sign that it has gone past the stage of desirable texture.
- Select broccoli with compact florets. The more open the florets, the less fresh it is.
Restaurant Quality at Home
The recipe tastes like what you get from Chinese restaurants even though this is made using store-bought ingredients.
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.
How to Make Chinese Chicken and Broccoli:
Start with steaming the broccoli until it’s just undercooked (you’ll be adding it at the end to finish it off).
headerNext, 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.
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!
Other Recipes You’ll Love
Erren’s Top Tips
- Prepare all the ingredients before heating the pan or wok. When making a stir-fry, things move quickly. Have everything cut and measured before you start,
- Set the heat high. Heat your pan or wok before adding the oil. This step will help prevent sticking to the pan.
- Once the oil is added, spread it around the pan to coat it well. Choose an oil with a high smoke point. Like Vegetable or Peanut.
- 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.
- 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.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make
Chinese Chicken and Broccoli
Ingredients
- 1 large head of Broccoli cut into florets
- 3 Tablespoons vegetable oil
- 6 boneless chicken thighs skinless
- 3 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 or oyster sauce for less sweetness
- 3 Tablespoons light soy sauce (extra to taste)
- 6 Tablespoons honey approximately
- 6 Tablespoons hot water
Instructions
- 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
Tips + Notes
- Prepare all the ingredients before heating the wok. When making a stir-fry, things move quickly. Have everything cut and measured before you start,
- Set the heat high. Heat your pan or wok before adding the oil. This step will help prevent sticking to the pan.
- Once the oil is added, spread it around the pan to coat it well. Choose an oil with a high smoke point. Like Vegetable or Peanut.
- 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.
Nutrition Information:
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.
Tina says
I love this recipe it was just like take out!!
Erren Hart says
Yay! So happy to hear it!
KyLynn Slayton says
SO GOOD!!! Doubled the sauce. I did add cornstarch to thicken the sauce and chili oil with red pepper flakes for some heat, but is was good even before adding. Served with sticky rice. YUMMY!!!
Erren's Kitchen says
Fantastic, I’m so glad you liked it KyLynn 🙂
Kathryn says
Unbelievably delicious! Thank you. I’m
Erren's Kitchen says
Thank you Kathryn, so pleased you liked it 🙂
Mary says
Everyone loved it, even my daughter who complains about most anything different! Thanks
Erren's Kitchen says
I love to hear this! I’m pleased everyone enjoyed it 🙂
Catherine McGill says
I made this for my family last night and they all loved it! It was quite easy to make and I had most ingredients on hand. I substituted oyster sauce for the hoisin and (following some other online advice) I cut down on the honey as oyster sauce is sweeter. I LOVE the tip of steaming the broccoli part way as it came out perfect! It was healthy and satisfying – a real hit!
Thanks for the great, straightforward recipe!
Erren's Kitchen says
Hi Catherine, I’m so pleased everyone loved it, thank you 🙂
Diane Campbell says
Very easy and great tasting, we all loved it! Followed the recipe exactly.
Erren's Kitchen says
Thank you Diane, I’m so pleased you liked it!
Barbara Bucher says
I am going to try this today! Can this be frozen for eating later?
Erren Hart says
Sure, but the broccoli may become soft.
MK says
Amazing! New family favorite
Erren's Kitchen says
That’s good to hear, thank you!
Stephanie B says
Made this tonight, and it was so awesome that I’m actually leaving a comment! Subbed chicken breast for thighs, and used frozen broccoli. I also used those little garlic and ginger frozen cubes because I didn’t have fresh. So simple, and super yummy. Will definitely make again!
Erren's Kitchen says
That’s great Stephanie, I’m glad it also works with the frozen cubes, that’s good to know!
Anita says
Talk about incredibly easy and flavorful! Even my picky toddler loved eating it!
Erren's Kitchen says
Fabulous! Toddler approved is always good, thank you 🙂