My version of authentic Chinese chicken and broccoli focuses on delivering that restaurant-quality taste with minimal steps and maximum flavor.

We’re talking about a one-pan wonder (after a quick blanch for the broccoli) that comes together surprisingly fast, making it perfect for a weeknight dinner yet special enough for guests. The magic lies in the balance of textures and the depth of the umami-packed sauce. Try it tonight—you won’t believe how simple it is to whip up this incredible authentic Chinese chicken and broccoli!

Ingredients

1 lb boneless, skinless chicken breasts or thighs, thinly sliced against the grain (about ¼-inch thick)

For the Chicken Marinade:
- 1 tablespoon light soy sauce (or regular soy sauce)
- 1 teaspoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda (optional, for extra tender chicken)
- Pinch of white pepper

1 lb broccoli florets (from about 1 large head of broccoli)
1 tablespoon cooking oil (like canola, vegetable, or avocado oil), plus more if needed
3 cloves garlic, minced

1-inch piece of ginger, minced
For the Stir-Fry Sauce:
- ¼ cup low-sodium chicken broth
- 3 tablespoons oyster sauce (the heart of many authentic Chinese chicken and broccoli recipes!)
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (for color and depth, optional)
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon granulated sugar
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Cooked white or brown rice, for serving (optional)
Sesame seeds or sliced green onions, for garnish (optional)

User-Provided Tips:

For extra richness in your authentic Chinese chicken and broccoli, consider adding a teaspoon of toasted sesame paste (not oil) to the sauce.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of chili garlic sauce with the aromatics.

Universal Tips:

For stir-fries, ensure your wok or pan is screaming hot before adding ingredients for that perfect sear!
Prep all your ingredients (“mise en place”) before you start stir-frying. Stir-frying is a fast process, and you won’t have time to chop vegetables or mix sauce ingredients once you begin. This is crucial for a successful authentic Chinese chicken and broccoli.

Step-by-Step Instructions

Making truly authentic Chinese chicken and broccoli at home is a delightful journey, and I’m here to guide you through each step. The key is in the preparation and the quick, high-heat cooking.

1. Prepare and Marinate the Chicken (Velveting for Tenderness):

First, let’s talk about the chicken. You want it to be incredibly tender, just like at your favorite Chinese restaurant. The secret? A technique called velveting.

Slice the Chicken: Take your boneless, skinless chicken (breasts or thighs both work wonderfully; thighs will be naturally more moist) and slice it thinly, about ¼-inch thick, against the grain. Why against the grain? This shortens the muscle fibers, making the chicken much more tender to bite into. If you slice with the grain, the chicken can be stringy.

Marinate: In a medium bowl, combine the sliced chicken with the marinade ingredients: 1 tablespoon light soy sauce, 1 teaspoon Shaoxing rice wine, 1 teaspoon cornstarch, ¼ teaspoon baking soda (optional, but highly recommended for supreme tenderness), and a pinch of white pepper. Mix well until the chicken is evenly coated. The cornstarch helps to create a light coating that protects the chicken from overcooking and gives it a silky texture, while the baking soda tenderizes it further. Let the chicken marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator. This marination step is vital for developing the foundational flavor of your authentic Chinese chicken and broccoli.

Velveting is essential for creating that signature tender chicken you find in restaurant-quality dishes. The combination of cornstarch and baking soda creates a chemical reaction that helps to break down the proteins in the chicken, resulting in a more tender texture when cooked.

2. Prepare the Broccoli:

While the chicken is marinating, let’s get the broccoli ready. We want it to be vibrant green and crisp-tender, not mushy.

Cut into Florets: Wash your broccoli head thoroughly and cut it into bite-sized florets. Try to keep them relatively uniform in size for even cooking. You can also use the tender parts of the stalk, peeled and sliced thinly.
Blanch the Broccoli (Highly Recommended): Blanching does wonders for broccoli. It sets the beautiful green color, tenderizes it slightly so it cooks faster in the stir-fry, and removes any raw grassy taste.
- Bring a medium pot of water to a rolling boil. You don’t need to salt it heavily for this.
- Add the broccoli florets to the boiling water and cook for just 60-90 seconds. They should turn bright green.
- Immediately remove the broccoli with a slotted spoon and plunge it into an ice bath (a bowl of ice and cold water). Why an ice bath? This stops the cooking process instantly, preserving that crisp texture and vivid color.
- Once cooled, drain the broccoli thoroughly. Excess water will make your stir-fry soggy. Pat it dry with paper towels if needed. This step ensures your authentic Chinese chicken and broccoli has perfectly cooked broccoli.

The ice bath is crucial for stopping the cooking process and maintaining the broccoli’s vibrant green color and crisp texture. Skipping this step can result in mushy, dull-colored broccoli.

3. Prepare Aromatics and Sauce:

With stir-frying, everything moves quickly, so it’s essential to have your aromatics and sauce ready to go.

Mince Aromatics: Finely mince your garlic and ginger. Fresh aromatics are key to the vibrant flavor of authentic Chinese chicken and broccoli. If you’re using them, slice your green onions now, separating the white/light green parts (for cooking) from the dark green parts (for garnish).

Mix the Stir-Fry Sauce: In a small bowl, whisk together all the sauce ingredients except the cornstarch slurry: ¼ cup low-sodium chicken broth, 3 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon optional dark soy sauce (for that deeper, richer color), 1 teaspoon Shaoxing rice wine, 1 teaspoon granulated sugar, and ½ teaspoon sesame oil. Taste it. Does it need a little more sweetness or saltiness for your preference? Adjust if necessary.
Prepare Cornstarch Slurry: In a separate tiny bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until completely smooth. Why cold water and a separate bowl? Adding cornstarch directly to hot liquids will cause it to clump instantly. The slurry allows it to incorporate smoothly and thicken the sauce beautifully. Set this aside.

Freshly minced garlic and ginger provide the best flavor. Avoid using pre-minced or powdered versions for the most authentic taste. Preparing the sauce in advance ensures a smooth and efficient stir-frying process.

4. Cook the Chicken:

Now, let’s cook the marinated chicken.

Heat the Wok/Pan: Place a wok or a large, heavy-bottomed skillet (cast iron is great) over high heat. You want it to be very hot – almost smoking. Add about 1 tablespoon of cooking oil and swirl to coat the bottom.
Sear the Chicken: Carefully add the marinated chicken to the hot wok in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Let it sear for about 1-2 minutes per side without moving it too much initially, allowing it to get a nice golden-brown color. Then, stir-fry until it’s about 80% cooked through. It will finish cooking later with the sauce.

Remove and Set Aside: Remove the partially cooked chicken from the wok and set it aside on a clean plate. This prevents it from overcooking while you stir-fry the other components.

A smoking hot wok is essential for achieving that coveted “wok hei,” or breath of the wok, which gives stir-fries their distinct smoky flavor. Searing the chicken in a single layer ensures it browns properly and doesn’t steam.

5. Stir-Fry and Assemble:

This is where the magic of authentic Chinese chicken and broccoli happens!

Heat Wok Again (if needed): If your wok looks dry, add another teaspoon or so of oil. Ensure it’s hot.
Sauté Aromatics: Add the minced garlic and ginger (and the white/light green parts of green onions, if using) to the hot wok. Stir-fry very quickly for about 15-30 seconds until fragrant. Be careful not to burn them, as burnt garlic is bitter.
Add Broccoli: Add the blanched and drained broccoli florets to the wok. Stir-fry for 1-2 minutes to heat them through and coat them with the aromatic oil.

Return Chicken to Wok: Add the partially cooked chicken back into the wok with the broccoli. Toss everything together for about 30 seconds to combine.
Pour in the Sauce: Give your prepared stir-fry sauce a quick re-whisk (as the sugar might have settled) and pour it all over the chicken and broccoli. Stir everything to coat evenly. Bring the sauce to a gentle simmer.
Thicken the Sauce: Now, give your cornstarch slurry a quick stir (it separates quickly) and pour it slowly into the simmering sauce, stirring constantly. The sauce will begin to thicken and become glossy almost immediately. Cook for another 30-60 seconds, or until the sauce has reached your desired consistency and coats the chicken and broccoli beautifully. It should be thick enough to cling to the ingredients but not overly goopy.

Final Touches: If you held back on the sesame oil, you can drizzle it in now for a fresh burst of aroma. Toss to combine.

Constantly stirring ensures even cooking and prevents sticking. The cornstarch slurry should be added gradually to control the thickness of the sauce. Be mindful not to overcook the broccoli at this stage, as it can become mushy.

6. Serve:

Your delicious, authentic Chinese chicken and broccoli is ready!

Plate It Up: Immediately transfer the stir-fry to a serving platter or individual plates.
Garnish (Optional): Sprinkle with toasted sesame seeds or the reserved dark green parts of sliced green onions for a pop of color and extra flavor.
Serve with Rice: This dish is traditionally served with fluffy steamed white rice, which is perfect for soaking up that amazing sauce. Brown rice or even quinoa would also work well.

Garnishing with sesame seeds and green onions adds visual appeal and enhances the overall flavor profile. Serving with rice is the classic way to enjoy this dish, allowing you to savor every last bit of the flavorful sauce.

Enjoy your homemade, better-than-takeout authentic Chinese chicken and broccoli! This process, from velveting the chicken to the quick stir-fry, ensures a dish that is both flavorful and texturally delightful. If you’re new to Chinese cooking, you might find resources like The Woks of Life – Chicken and Broccoli Recipe particularly helpful for visual guides and deeper dives into specific techniques. Similarly, for exploring variations and tips on achieving that coveted ‘wok hei’ (breath of the wok), checking out guides like Rasa Malaysia – Chicken and Broccoli can be very insightful.

Serving Ideas

Serving your authentic Chinese chicken and broccoli is an opportunity to turn a simple meal into a more complete and satisfying experience. The star of the show is undeniably the tender chicken and crisp broccoli bathed in that savory sauce, but the right accompaniments can elevate it further.

My absolute favorite way to serve authentic Chinese chicken and broccoli is over a bed of fluffy, perfectly steamed jasmine rice. The neutral, fragrant rice is the ideal canvas for soaking up every last drop of that incredible sauce. For plating, consider a shallow bowl rather than a flat plate; this helps to contain the sauce and makes it easier to get a bit of everything in each bite. A generous scoop of rice, topped artfully with the chicken and broccoli, then garnished with a sprinkle of toasted sesame seeds and finely sliced green onions, looks both appetizing and elegant.

For a more substantial meal, especially if you’re feeding a crowd or particularly hungry individuals, consider adding a simple side dish. A light, clear soup, like an egg drop soup or a simple wonton soup, would be a wonderful starter or accompaniment, cleansing the palate.

Another excellent pairing is a side of pan-fried noodles or even some crispy spring rolls to add a different texture. If you’re looking for more vegetable variety, a quick garlic bok choy stir-fry or some simple cucumber salad would complement the authentic Chinese chicken and broccoli beautifully without overshadowing its flavors. The key is to balance textures and flavors, ensuring your main dish remains the highlight. If you’re keen on exploring more easy chicken dinners, our recipe-honey-bbq-chicken-tenders is another family favorite you might enjoy.

FAQs

Here are some frequently asked questions about making authentic Chinese chicken and broccoli that I often encounter. Hopefully, these answers will help you achieve the perfect dish every time!

1. Can I use chicken thighs instead of chicken breasts for authentic Chinese chicken and broccoli?

Absolutely! Chicken thighs are a fantastic choice for authentic Chinese chicken and broccoli. They are naturally more flavorful and forgiving than chicken breasts, meaning they stay juicier even if slightly overcooked. Slice them thinly against the grain, just as you would with chicken breasts. The marinade and velveting process will work beautifully on thighs as well. Many prefer thighs for their richer taste in stir-fries.

2. My broccoli always ends up mushy or dull green. How can I keep it crisp and vibrant?

This is a common issue! The secret is blanching and the ice bath. Briefly cook the broccoli florets in boiling water for only 60-90 seconds – just until they turn bright green. Then, immediately transfer them to an ice bath (a bowl of water and ice). This shocks the broccoli, stopping the cooking process instantly and locking in that beautiful color and crisp-tender texture. Also, ensure you don’t overcrowd the wok when stir-frying and cook over high heat quickly. Adding the blanched broccoli towards the end of the stir-frying process, just to heat through and coat with sauce, helps maintain its integrity.

3. What is Shaoxing rice wine, and is there a substitute?

Shaoxing rice wine is a traditional Chinese cooking wine made from fermented glutinous rice. It adds a distinct, complex, and aromatic flavor and helps to tenderize meat. It’s a key ingredient in many authentic Chinese chicken and broccoli recipes. If you can’t find it, the best substitute is dry sherry. You could also use Japanese sake or even a dry white wine, though the flavor profile will be slightly different. For an alcohol-free option, you can use a bit more chicken broth with a tiny splash of rice vinegar, but the authentic depth of flavor will be somewhat diminished.

4. How can I make my authentic Chinese chicken and broccoli spicier?

There are several ways to add some heat! You can:

Add red pepper flakes or a pinch of cayenne pepper to the chicken marinade or directly into the wok with the aromatics (garlic and ginger).

Stir in 1-2 teaspoons of chili garlic sauce or sriracha along with the other sauce ingredients.
Slice a fresh chili (like a bird’s eye chili or jalapeño) and toss it in with the garlic and ginger.

Adjust the amount based on your spice preference. Start with a little; you can always add more!

5. My sauce is too thin/too thick. How can I fix it?

The cornstarch slurry is your control here.

If the sauce is too thin: Make a little more cornstarch slurry (e.g., ½ teaspoon cornstarch mixed with 1 teaspoon cold water). While the stir-fry is simmering, slowly drizzle in a bit more slurry, stirring constantly, until it reaches your desired thickness.
If the sauce is too thick: Simply stir in a tablespoon or two of extra chicken broth or hot water until the sauce thins out to your liking.

Remember, the sauce will continue to thicken slightly as it cools, so aim for a consistency that nicely coats the back of a spoon when hot. Getting the sauce right is crucial for a delicious authentic Chinese chicken and broccoli.

6. Can I add other vegetables to this dish?

Yes, definitely! While authentic Chinese chicken and broccoli focuses on these two main ingredients, stir-fries are very versatile. Good additions that pair well include sliced carrots (blanch them with the broccoli if they’re thick), bell peppers (any color, sliced), snow peas, snap peas, mushrooms (like shiitake or button), bamboo shoots, or water chestnuts for extra crunch. Add them according to their cooking time – heartier vegetables earlier, more delicate ones later.

Conclusion:

Creating a truly authentic Chinese chicken and broccoli in your own kitchen is not only achievable but also incredibly rewarding. From the tender, velvety chicken to the crisp, vibrant broccoli, all enveloped in that rich, savory sauce, this dish is a testament to the beauty of balanced flavors and textures. It’s a classic for a reason, and I hope my step-by-step guide empowers you to make it a regular in your meal rotation. Remember, the key techniques like marinating the chicken properly and blanching the broccoli make all the difference in achieving that restaurant-quality result. Don’t be afraid to adjust seasonings to your preference – cooking should always be a personal journey!

Pro Tips:

For extra flavor depth in your authentic Chinese chicken and broccoli, try adding a teaspoon of fermented black beans (douchi), rinsed and lightly mashed, along with the garlic and ginger.
Ensure your wok or pan is extremely hot before adding oil and ingredients. This high heat is crucial for achieving “wok hei,” that elusive, smoky flavor characteristic of great stir-fries.

Don’t overcrowd the pan. Cook in batches if necessary to maintain high heat and ensure everything sears rather than steams.

Variations:

Spicy Sichuan-Style Chicken and Broccoli: Add 1-2 tablespoons of Doubanjiang (fermented chili bean paste) with the aromatics and a pinch of Sichuan peppercorns for that signature numbing spice.

Chicken and Broccoli with Cashews: Toast ½ cup of raw cashews until golden and add them to the stir-fry along with the sauce for a delightful crunch and nutty flavor. This makes your authentic Chinese chicken and broccoli even more texturally interesting.

If you’re looking for another exciting chicken dish with a unique twist, you might also love our chicken-alfredo-stuffed-garlic-bread-subs – it’s a real crowd-pleaser!

Authentic Chinese Chicken and Broccoli: A Weeknight Wonder

Print Recipe

This Chicken and Broccoli recipe is quick, easy, and packed with flavor! Here are 5 amazing tips to make it even better.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course

Method: Stir-Fry
Cuisine: Asian

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 head broccoli, cut into florets
2 tbsp olive oil
2 cloves garlic, minced

1/4 cup soy sauce
2 tbsp honey
1 tbsp cornstarch

1 tbsp sesame oil
Sesame seeds, for garnish

Instructions

In a bowl, whisk together soy sauce, honey, cornstarch, and sesame oil. Set aside.

Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
Add garlic and broccoli to the skillet. Cook for 5-7 minutes, or until broccoli is tender-crisp.
Pour sauce over chicken and broccoli. Cook until sauce has thickened, about 2-3 minutes.