Need dinner on the table fast? This easy 30-minute chicken and broccoli recipe is a fresh, simple alternative to takeout. Juicy chicken and crisp vegetables come together in a savory, aromatic sauce for a quick main the whole family will enjoy.
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My mother cooked this Chinese chicken and broccoli stir-fry often to satisfy her hungry kids, sometimes swapping the protein for beef or shrimp to keep dinner exciting. Over the years, I've perfected my own secret for keeping the chicken incredibly tender: a simple marinade with baking soda and cornstarch that breaks down the muscle fibers and locks in moisture, even during high-heat stir-frying.
Why My Recipe Works
- Slicing against the grain shortens the chicken breast's tough muscle fibers, ensuring melt-in-your-mouth tenderness in every bite.
- The pan-steam method cooks the broccoli quickly with a splash of water, keeping it vibrant green and crisp-tender without turning soggy.
- The all-in-one sauce combines the cornstarch directly with the liquids, cutting down on prep and creating a glossy, perfectly thickened sauce as it cooks.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Chicken Breast: Slicing against the grain helps it cook quickly and stay tender. (Sub: Skinless boneless chicken thighs)
- Broccoli Crown: Divide into uniform florets and remove the thick stalk.
- Garlic: Freshly minced for the best aroma and flavor.
- Ginger: Thinly sliced for a warm, fragrant bite.
- Vegetable Oil: Use a high smoke point oil for stir-frying. (Sub: Avocado oil or canola oil)
- Water: Helps steam the broccoli quickly.
Chicken Marinade
- Regular Soy Sauce: Seasons the chicken with savory depth. (Sub: Low-sodium soy sauce or light soy sauce)
- Cornstarch: Creates a coating that locks in moisture and keeps chicken tender. (Sub: Tapioca starch or potato starch)
- Baking Soda: Tenderizes the chicken and improves texture.
- Black Pepper: Adds subtle warmth. (Sub: White pepper)
- Vegetable Oil: Keeps chicken pieces separate while stir-frying. (Sub: Avocado oil or canola oil)
- Toasted sesame Oil: Adds a nutty aroma.
Stir-Fry Sauce
- Oyster Sauce: Adds rich umami flavor and body. (Sub: Vegetarian stir-fry sauce)
- Regular Soy Sauce: Builds savory flavor and color. (Sub: Low-sodium soy sauce or light soy sauce)
- White Granulated Sugar: Balances the salty flavors. (Sub: Cane sugar)
- Shaoxing Wine: Adds depth and traditional flavor. (Sub: Dry sherry)
- Cornstarch: Thickens the sauce and helps it coat the ingredients. (Sub: Tapioca starch or potato starch)
- Chicken Stock: Use low-sodium stock to control saltiness.
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make chicken and broccoli:
- Marinate the chicken: Combine the sliced chicken breast with the listed marinade ingredients and mix well. Marinate for 15-20 minutes to tenderize the meat.
- Whisk the sauce: Mix the listed stir-fry sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.
- Sear the chicken: Heat vegetable oil in a large pan over medium-high heat. Stir-fry the chicken until cooked through and lightly golden, then remove and set aside.
- Steam the broccoli: Add the ginger, garlic, broccoli florets, and water to the same pan. Stir-fry until the water evaporates and the broccoli turns bright green and crisp-tender.
- Thicken the sauce: Push the broccoli to one side of the pan and pour the sauce into the empty space. Simmer until the sauce thickens and turns glossy.
- Combine and finish: Return the chicken to the pan and toss everything together until evenly coated and heated through. Remove from heat.
Expert Tips
- Freeze the chicken for 45 minutes or until the exterior slightly hardens for easier slicing into uniform strips.
- Stick to the marinating time to prevent the baking soda from softening the meat too much.
- Prep all ingredients before cooking since stir-frying moves quickly and leaves little time for chopping.
- Use room-temperature water to steam the broccoli without lowering the pan temperature.
- Stir the sauce well just before adding it to redistribute any settled cornstarch.
Variations
- Gluten-free version: Replace regular soy sauce with tamari or a certified gluten-free soy sauce, use a gluten-free vegetarian stir-fry sauce instead of standard oyster sauce, and substitute Shaoxing wine with dry sherry or a certified gluten-free cooking wine.
- Spicy version: Add chili garlic sauce, sriracha, or dried red pepper flakes directly to the stir-fry sauce for a fiery kick.
Pairing Suggestions
This Chinese broccoli and chicken stir-fry pairs well with:
- Chow mein: Pan-fried noodles add a chewy texture contrast to the saucy chicken stir-fry.
- Garlic yu choy: A fresh, crisp vegetable side that balances the rich umami flavors.
- Egg rolls: A classic crispy appetizer that adds a crunchy start to the meal.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Methods: Microwave on high for 2-3 minutes or stir-fry in a pan over medium heat for 3-5 minutes until heated through.
FAQ
Why is my stir-fry broccoli soggy?
Overcooking or using too much water breaks down the broccoli's texture. Use a quick pan-steam method to keep it crisp-tender.
Can I use frozen broccoli instead of fresh?
Yes. For the best texture, thaw and pat it dry before cooking to remove excess moisture. You can also cook it from frozen, but expect a slightly softer texture and be sure to let any excess liquid evaporate from the pan.
What makes restaurant chicken so tender?
Restaurants often use the velveting technique, which includes a small amount of baking soda in the marinade to help tenderize the meat and retain moisture.
More Like This
📖 Recipe
30-min. Easy Chicken and Broccoli Stir-Fry
Need dinner on the table fast? This easy 30-minute chicken and broccoli recipe is a fresh, simple alternative to takeout. Juicy chicken and crisp vegetables come together in a savory, aromatic sauce for a quick main the whole family will enjoy.
Ingredients
- 1 lb chicken breast sliced against the grain into ¼" thick pieces
- 1 large broccoli crown cut into uniform florets
- 3 garlic cloves minced
- ½ inch ginger sliced
- 1 tablespoon vegetable oil or any neutral oil
- ¼ cup water room temperature
Chicken Marinade
- 1 tablespoon regular soy sauce or light soy sauce
- 1.5 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon black pepper
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil toasted kind
Stir-Fry Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon white granulated sugar
- 2 teaspoon Shaoxing wine or dry sherry wine
- 1 tablespoon cornstarch
- ½ cup chicken stock low-sodium
Instructions
- Combine the sliced chicken breast with the listed marinade ingredients until evenly coated. Marinate for 15-20 minutes to tenderize the meat.
- Whisk the listed stir-fry sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.
- Heat vegetable oil in a large pan over medium-high heat. Sear the chicken until cooked through and lightly golden, then remove and set aside.
- Add the ginger, garlic, broccoli florets, and water to the same pan. Stir-fry until the water evaporates and the broccoli turns bright green and crisp-tender.
- Push the broccoli to one side of the pan and pour the sauce into the empty space. Simmer until the sauce thickens and turns glossy.
- Return the chicken to the pan and toss everything together until evenly coated and heated through. Remove from heat.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 243kcal | Carbohydrates: 20g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 989mg | Potassium: 968mg | Fiber: 4g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 138mg | Calcium: 87mg | Iron: 2mg
Janice
Delicious and so easy to make! Chicken was very tender and the broccoli was yummy, even used frozen broccoli!
Christie Lai
So happy to read this! Thank you so much for making my recipe, Janice!
Michelle
So very good! I didn't change a thing and I won't the next time I make it either
Christie Lai
Thanks so much for making my recipe, Michelle! Happy it worked out well.
Patric
Made this several times. Both informal and formal dinners. Works a treat every single time. Everyone loves it. I have started velveting the sliced chicken for 20 min and then rinsed it before adding the marinade. Ensures that the chicken is super tender.
Thanks for the recipe
Christie Lai
Thank you so much for making my recipe multiple times and for sharing this positive review! Happy it works well every time and glad everyone loves it.
Carol I
I used gai lan instead of broccoli and it turned out extremely well. So yummy! My family loved it!!😋😋😋😋😋😋😋
Christie Lai
Thank you so much making my recipe and for leaving this review, Carol! Happy it worked out well with gai lan!
John F
Christie, there are so many "chefs" on social media touting their dishes. Your content, cuisine, and presentation style is at the top of the list. You make it so easy with the logical explanations of ingredients, kitchen tools, and preparation techniques. Thanks for all your effort!
Christie Lai
Thank you SO MUCH for this very kind review, John! I truly appreciate these words and I am so glad I can share my recipes with details and helpful tips! I appreciate all your support as it keeps my blog going, so thank you again! Have a fantastic day!
Tina
First time making an Asian dish and this was very tasty. My son loved it. Recipe was easy to follow and quick to make.
Christie Lai
Thank you so much for making my recipe Tina! I am so glad you and your son enjoyed it 🙂
Elizabeth Johnson
My husband absolutely LOVED it! Said it tasted just as good as our local restaurant when they had good food..
christieathome
Thanks so much for making my recipe, Elizabeth! So happy it worked out well and tasted better as good as your local restaurant 🙂
Lisa
Your recipes are so authentic!
So delicious
christieathome
Thanks so much Lisa! I appreciate that!
Forhad
Went out on a limb to buy a bunch of these ingredients and it all paid off! Delicious recipe. I top off my broccoli with the sauce and its lip-smackin good! Yum yum yum.
christieathome
Thank you so much for making my recipe, Forhad! I am so glad that it all paid off! Happy you enjoyed it 🙂