How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's something so comforting about the sizzling sound of a stir-fry hitting a hot pan, and this Chinese Chicken and Broccoli dish brings that same satisfying flavor home in just 20 minutes. The tender chicken, crisp-tender broccoli, and glossy garlic-soy sauce create a takeout-style meal that's not only fast, but also full of bold, savory flavor.

this Recipe

I first tried replicating this classic when my go-to Chinese restaurant was closed unexpectedly. With a few pantry staples and a quick trip to the fridge, I whipped up a version that my whole family now prefers to takeout. It's become our weeknight lifesaver!

Whether you're racing to get dinner on the table or just craving something healthier than your usual takeout order, this recipe checks all the boxes.

Why You'll Love This Chinese Chicken And Broccoli

This Chinese Chicken and Broccoli recipe is more than just delicious – it's the answer to your dinner dilemma on any busy night.

It's incredibly quick. With a total cook time of just 20 minutes, this dish is perfect for hectic evenings when you don't want to spend hours in the kitchen.

It's budget-friendly. Using affordable ingredients like boneless chicken breast and fresh broccoli, this recipe won't break the bank. Plus, it yields enough to feed a family of four with leftovers.

It's healthier than takeout. You control the oil, sugar, and sodium, making this a much lighter option without sacrificing the flavor you love.

It's versatile. Swap in beef, tofu, or shrimp depending on what you have on hand, and adjust the vegetables to suit your taste or pantry stock.

If you're looking for a fuss-free, flavorful dinner that hits the table in less time than delivery, keep reading for how to make it happen.

Ingredients Notes

One of the best things about this dish is how simple the ingredient list is. Every element works together to create that authentic stir-fry flavor without any fuss.

Boneless, skinless chicken breast is the star here. It cooks quickly and stays juicy when sliced thin and seared properly. You can also use chicken thighs for a slightly richer flavor.

Fresh broccoli florets bring color, crunch, and a nutritional punch to the dish. Blanching them briefly before stir-frying ensures they stay vibrant and perfectly tender-crisp.

Soy sauce is key to the savory, umami base of the sauce. I like to use a combination of regular and low-sodium soy sauce to balance flavor and saltiness.

Garlic and ginger add aromatic depth and zing. Fresh is best here, so take the extra minute to mince them finely – it makes a difference.

Cornstarch helps the sauce thicken to that classic glossy finish. It also gives the chicken a lightly velvety texture when used in the marinade.

You won’t need any special equipment – just a large skillet or wok, a sharp knife, and a saucepan for blanching. Simple tools for a simple, speedy meal.

How To Make This Chinese Chicken And Broccoli

Making this restaurant favorite at home is easier than you think. Here's how to bring it together in under 20 minutes.

Start by slicing your chicken breast thinly against the grain. Toss it in a quick marinade of soy sauce, cornstarch, and a touch of oil. Let it sit while you prep the other ingredients – even 5 minutes of marinating makes a difference in tenderness.

Next, bring a pot of water to a boil and blanch your broccoli florets for just 1-2 minutes. Drain them and immediately rinse under cold water or place in an ice bath to stop the cooking. This step helps preserve that beautiful green color and perfect texture.

While the broccoli drains, heat a large skillet or wok over medium-high heat until it's hot. Add a swirl of oil, then cook the chicken in a single layer. Let it sear undisturbed for 2-3 minutes before stirring, so you get that golden-brown crust. Once fully cooked, remove the chicken and set aside.

In the same pan, add a little more oil if needed and toss in your garlic and ginger. Sauté for about 30 seconds until fragrant, then return the chicken to the pan along with the blanched broccoli.

Pour in your sauce mixture (soy sauce, a bit of sugar, and water mixed with cornstarch) and stir everything together. Let it simmer for a minute or two until the sauce thickens and coats every bite beautifully.

From start to finish, the whole dish comes together in one pan in about 20 minutes. Serve it over steamed rice or noodles and enjoy a takeout-style meal with homemade charm.

Storage Options

Leftovers of this Chinese Chicken and Broccoli store beautifully, making it a great meal prep option too.

Once cooled, transfer any extras to an airtight container and refrigerate for up to 4 days. The flavors actually deepen a bit overnight, making it even tastier the next day.

If you want to freeze it, store the chicken and broccoli (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm it in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between until hot.

Variations and Substitutions

One of the best things about this dish is how customizable it is. You can easily adapt it to fit your tastes or pantry.

Not a fan of chicken? Try swapping in sliced beef, shrimp, or tofu. Just adjust cooking times accordingly and make sure your protein is well-marinated for flavor.

Add more veggies to bulk it up. Bell peppers, snap peas, mushrooms, or carrots all stir-fry beautifully and add extra color and nutrition.

Looking to make it low-carb? Serve it over cauliflower rice or just enjoy it on its own as a protein-and-veggie-packed bowl.

For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Just double-check your cornstarch and other ingredients to ensure they're gluten-free.

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