Chicken and Broccoli Chinese Takeout Style tastes savory, garlicky, and just a little sweet, with tender chicken and crisp-tender broccoli in glossy brown sauce. It works perfectly for busy weeknights, takes about 30 minutes from start to finish, and fits families, college kids, and anyone who loves Chinese takeout but wants control over ingredients. I have cooked this dish so many times that my wok basically answers to it by name.
Why Chicken and Broccoli Chinese Takeout Style Is Worth It
This recipe hits that classic strip-mall takeout flavor with simple pantry ingredients you probably already own. You get juicy chicken, bright green broccoli, and a rich sauce that clings to every bite instead of pooling sadly at the bottom of the plate.
You also save money and time, since this cooks faster than delivery arrives. Cleanup stays easy, and you control the salt, sugar, and oil so the dish fits your own preferences.
Tastes exactly like my favorite Chinese takeout spot, but fresher, hotter, and somehow even better at home. ★★★★★
Ingredients You Need
Chicken and broccoli
- 1 pound boneless skinless chicken breast, thinly sliced against the grain
- You can use chicken thighs for a juicier result.
- 4 cups broccoli florets, cut into bite-size pieces
- Fresh broccoli gives the best texture, but frozen florets work if you thaw and pat dry.
Marinade for the chicken
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry or unsalted chicken broth
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 large egg white
- 2 tablespoons cornstarch
This combo gives that classic velvety restaurant-style chicken. Cornstarch and egg white coat the slices and keep them tender.
Sauce ingredients
- 1 cup low sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- If you skip dark soy, add 1 extra teaspoon regular soy and accept a lighter color.
- 2 tablespoons oyster sauce
- Lee Kum Kee or Kikkoman oyster sauce both taste great.
- 1 tablespoon hoisin sauce
- 1 to 2 tablespoons sugar, to taste
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons chili garlic sauce or sriracha, optional for heat
Whisk this in a bowl before you start cooking so you move quickly once the pan heats.
Aromatics and stir fry basics
- 2 to 3 tablespoons neutral oil with high smoke point
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 green onions, sliced, white and green parts separated
Pantry shortcuts and swaps
- Use pre-minced garlic and ginger from a jar if you feel tired or rushed.
- Use a frozen stir fry veggie mix and pick out extra broccoli if you want to skip chopping.
- Use bottled stir fry sauce in place of the sauce ingredients, then adjust with extra soy and sugar to taste.
Equipment list
- Large wok or 12 inch skillet
- Medium bowl for marinade
- Small bowl for sauce
- Tongs or a spatula
- Small pot or microwave safe bowl for blanching broccoli
- Cutting board and sharp knife
Quick Tips & substitutions
- Slice chicken thinly so it cooks fast and stays tender.
- Partially freeze chicken for 20 minutes to make thin slicing easier.
- Marinate chicken at least 10 to 15 minutes while you prep everything else.
- Blanch broccoli for 1 to 2 minutes in boiling water, then drain so it stays bright and crisp-tender.
- Use frozen broccoli florets and microwave them until just tender if you want a shortcut.
- Stir the sauce again right before you pour it in, since cornstarch sinks to the bottom.
- Keep the pan hot, but not smoking, so the chicken browns without burning the aromatics.
- Cook chicken in batches so the pieces sear instead of steaming.
- Swap tamari for soy sauce to keep the dish gluten free, and pick a gluten free oyster style sauce.
- Skip oyster sauce and use extra soy plus a teaspoon of sugar if you avoid shellfish.
- Replace chicken with extra firm tofu or seitan for a meatless version.
- Use cauliflower instead of broccoli for a lower carb twist.
How to Make Chicken and Broccoli Chinese Takeout Style
1: Marinate the chicken
Add sliced chicken to a medium bowl. Pour in soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, egg white, and cornstarch. Toss until every piece looks coated and glossy. Set the bowl aside while you prep the broccoli and sauce.
2: Prep and blanch the broccoli
Cut broccoli into small, even florets so they cook at the same rate. Bring a pot of salted water to a boil and add the florets. Cook 1 to 2 minutes until the stems turn bright green but still feel crisp. Drain well and set aside, and pat dry if they look very wet.
3: Mix the sauce
In a small bowl, whisk chicken broth, soy sauces, oyster sauce, hoisin, sugar, cornstarch, rice vinegar, sesame oil, and chili garlic sauce. Taste a little with a spoon and adjust salt or sugar to your liking. Keep this bowl near the stove so you can grab it quickly. Give it another stir right before you add it to the pan.
4: Sauté aromatics
Heat 1 tablespoon oil in a large wok or skillet over medium high heat. Add the white parts of the green onions, garlic, and ginger. Stir constantly for about 30 seconds to 1 minute until they smell fragrant and look slightly golden. Move them to a small plate so they do not burn while you cook the chicken.
5: Cook the chicken
Add another tablespoon of oil to the hot pan. Spread half the marinated chicken in a single layer and let it sit for about 1 minute so it sears. Stir and cook another 2 to 3 minutes until the pieces turn opaque and cooked through, then transfer them to a plate. Repeat with the remaining chicken, adding a little more oil if the pan looks dry.
6: Bring everything together
Return all chicken and the cooked aromatics to the pan. Add the broccoli and toss over medium high heat for 1 to 2 minutes so everything heats through. Stir the sauce, then pour it into the pan while you stir constantly. Cook 2 to 3 minutes until the sauce thickens and coats the chicken and broccoli in a glossy layer.
7: Taste
Taste a piece of chicken and a floret of broccoli. Add a splash of soy sauce for more salt, a pinch of sugar for more sweetness, or a little rice vinegar for brightness. Turn off the heat and sprinkle the green parts of the green onions over the top. Serve the Chicken and Broccoli Chinese Takeout Style hot over steamed rice or noodles.
Recipe Variations
- Gluten free: Use tamari instead of soy sauce and a certified gluten free oyster style sauce.
- Low carb: Serve over cauliflower rice and reduce sugar in the sauce to 1 teaspoon.
- Extra veggie: Add sliced carrots, snap peas, or baby corn along with the broccoli.
- Spicy: Add extra chili garlic sauce or a pinch of crushed red pepper with the aromatics.
- No oyster sauce: Use extra soy sauce plus a teaspoon of sugar and a splash of fish sauce if you use fish.
- Vegan: Use firm tofu or tempeh, vegetable broth, and a vegan oyster style mushroom sauce.
- Kid friendly: Cut back on ginger and chili, and add a little extra sugar for a milder, sweeter sauce.
Ways to Serve Chicken and Broccoli Chinese Takeout Style
- Spoon over hot jasmine rice or simple white rice.
- Serve with brown rice or quinoa for more fiber.
- Pair with plain lo mein noodles or rice noodles.
- Add a side of steamed edamame or cucumber salad.
- Pack leftovers into meal prep containers with rice for easy lunches.
Storage Success
Let the Chicken and Broccoli Chinese Takeout Style cool until just warm, then store it in airtight containers in the fridge for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or broth so the sauce loosens and the chicken stays tender. You can freeze portions for up to 2 months, but the broccoli softens more after thawing. For best texture, freeze the chicken and sauce, then add fresh broccoli when you reheat and cook.
Chicken and Broccoli Chinese Takeout Style
Ingredients
Instructions
- In a bowl, combine the sliced chicken, soy sauce, Shaoxing wine (if using), sesame oil, and cornstarch. Toss until the chicken is evenly coated.
- Let the chicken marinate for at least 10 minutes while you prepare the rest of the ingredients.
- In a small bowl or measuring cup, whisk together chicken broth, soy sauce, oyster sauce, hoisin sauce (if using), brown sugar, cornstarch, rice vinegar, and white pepper until smooth.
- Set the sauce aside near the stove, as it will be added at the end.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the broccoli florets and stir-fry for 2 to 3 minutes until bright green.
- Add about 1/4 cup of water, cover, and steam for another 2 to 3 minutes until the broccoli is crisp-tender. Transfer the broccoli to a plate and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil and heat over medium-high heat.
- Add the marinated chicken in an even layer and cook, stirring occasionally, for 4 to 5 minutes until the chicken is just cooked through and lightly browned.
- Add the minced garlic and ginger (if using) and stir-fry for 30 seconds until fragrant.
- Return the broccoli to the pan and toss with the chicken.
- Give the sauce a quick stir, then pour it into the pan. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens and evenly coats the chicken and broccoli.
- Remove from heat and serve immediately over steamed rice if desired.
Notes
Approximate per serving (without rice): 270 calories; fat 11 g; saturated fat 2 g; carbohydrates 17 g; fiber 3 g; sugars 6 g; protein 26 g; sodium 930 mg. Values will vary based on specific brands, optional ingredients, and portion size.