Chinese Chicken and Broccoli

Your favorite Chinese Chicken and Broccoli can be easily recreated in your kitchen! This takeout-style dinner will have you question the need for that old takeout menu.

Discover your new go-to dinner option with this homemade twist on a classic takeout favorite! Enjoy tender chicken with crispy broccoli enveloped in a flavorful Chinese-inspired, garlic-ginger brown sauce.

In just under 30 minutes, this simple stir-fry will become a beloved alternative to your usual PF Changs or Panda Express order. And discover the secret to achieving the most tender and succulent chicken!

Top tips for making Chinese chicken and broccoli

• A wok is not necessary! I suggest a heavy-based skillet. A wok at home doesn't get as hot as it would in a commercial kitchen because most standard stove tops don't come with a wok burner. Therefore, one method for increasing the heat of your stir fry is to use a skillet or fry pan, as more of the pan is in contact with your heat source.
• Use as much heat as you can. You want to cook the meat and vegetables quickly to preserve their fresh flavor and authentic crunch. So using a high heat ensures the ingredients cook quickly, and you can replicate the takeout taste.
• Before beginning to cook, prepare everything. Because stir-frying requires quick cooking, you should prepare the vegetables, meat, sauce, and garlic beforehand. As a result, you won't have to worry about overcooking parts because you are still chopping the next ingredient once you start cooking.
• Purchase a few Asian pantry staples. You need to use a few ingredients that enhance the flavor to get the authentic takeout taste. Oyster sauce and Chinese Cooking Wine are the ingredients in this recipe. They give you genuine flavor, and as you only use a small amount, they will make several dishes, so you'll get your money's worth. You can find them in most major grocery stores.

How to tenderize chicken

Experience the most delectably tender and mouthwatering chicken using a simple secret ingredient - Baking Soda! Also known as Bicarb, Bicarbonate of Soda, and Sodium Bicarbonate, this simple ingredient unravels the protein fibers, transforming your chicken into the most tender and juicy chicken you will ever eat! This simple technique will make the chicken in your Chinese chicken and broccoli, just like the local takeaway.

Lightly sprinkle baking soda over the chicken and gently stir until it's coated. Allow the chicken to rest for 15 minutes before rinsing off the baking soda thoroughly. Rinse the meat several times to ensure as baking soda tastes awful! Then pat the chicken dry before frying to ensure no moisture will interfere with stir-frying the meat.

What to serve with Chinese Chicken and Broccoli

If you make this Chinese Chicken and Broccoli, don't forget to come back and comment. You can also tag me on social media. Any questions about the recipe? Use the comments section below.

Enjoy x

Get the Recipe

Chinese Chicken and Broccoli

Claire | Sprinkle and Sprouts

Your favorite Chinese Chicken and Broccoli can be easily recreated in your kitchen! This takeout-style dinner will have you question the need for that old takeout menu.

4.96 from 49 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main

Cuisine Chinese

Servings 4

Calories 306 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

Stir Fry

• 1 lb chicken breast boneless, skinless
• 1 tablespoon baking soda - see note 1
• 1 lb broccoli florets
• ¼ cup water
• 2 tablespoons vegetable oil
• 3 garlic cloves - peeled and thinly sliced
• ½ teaspoon grated ginger

Sauce

• ⅓ cup water, cold
• 4 teaspoon cornstarch
• ½ cup oyster sauce
• 4 teaspoons light brown sugar
• 2 tablespoons Chinese cooking wine - see note 2
• 2 teaspoons sesame oil
• ½ tablespoons hoisin sauce
• ½ teaspoon black pepper

Garnish

• 1 teaspoon toasted sesame seeds

Instructions

 

To Tenderise the Chicken

• Slice the chicken into thin strips across the grain and place in a non-metallic bowl.

  1 lb chicken breast

  
  
  
  
• Sprinkle with the baking soda and gently mix, so all the chicken is coated.

  1 tablespoon baking soda

  
  
  
  
• Set the chicken aside for 15 minutes.
• Rinse the chicken exceptionally well and then pat it dry with kitchen paper. (See note 3)

Prepare the sauce

• Mix the water and cornstarch in a small jug, and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce, and black pepper. Set to one side until needed.

  ⅓ cup water, cold

  4 teaspoon cornstarch

  ½ cup oyster sauce

  4 teaspoons light brown sugar

  2 tablespoons Chinese cooking wine

  2 teaspoons sesame oil

  ½ tablespoons hoisin sauce

  ½ teaspoon black pepper

  
  
  
  
• While the chicken is tenderizing, cook the broccoli.
• Place a large nonstick skillet over medium-high heat; add in the broccoli and a the boiling water.

  1 lb broccoli florets

  ¼ cup water

  
  
  
  
• Cover the broccoli and steam for 2 minutes (or to your desired doneness, you may need more water if you want your broccoli more cooked). The water should all have evaporated—transfer the broccoli to a plate.

To make the stir fry

• Place the skillet back over high heat and heat for at least 1 minute. Add the oil, and once it is shimmering, add the chicken in a single layer.

  2 tablespoons vegetable oil

  
  
  
  
• Cook, without touching, for 2 minutes, then stir and cook for a further 2 minutes minute.
• Add the broccoli to the skillet and stir well.
• Stir in the thinly sliced garlic and grated ginger.

  3 garlic cloves - peeled and thinly sliced

  ½ teaspoon grated ginger

  
  
  
  
• Immediately give the sauce a good stir and add it to the pan.
• Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
• Serve immediately, sprinkled with toasted sesame seeds.

  1 teaspoon toasted sesame seeds

  
  
  
  

Notes

1. Baking Soda is also called Bicarb, Bicarbonate of Soda, and Sodium Bicarbonate.
2. Chinese Cooking Wine/Chinese Rice Wine - not to be mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
3. Ensure you wash the chicken well to remove any traces of baking soda. It is incredible at tenderizing meat but tastes terrible, so you want to remove it.

Tried this recipe?Let us know how it was!

Nutrition

Calories: 306kcal | Carbohydrates: 19g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1817mg | Potassium: 819mg | Fiber: 3g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 103mg | Calcium: 83mg | Iron: 2mg

Nutrition is per serving

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