20 Delicious Chinese Chicken and Broccoli Recipes for Every Occasion

Craving something savory, quick, and utterly satisfying? Look no further! Our roundup of 20 Delicious Chinese Chicken and Broccoli Recipes is here to rescue your weeknight dinners and spice up your meal prep. From stir-fries that come together in a flash to comforting bowls that feel like a hug, there’s a dish for every occasion. Dive in and discover your next favorite meal!

Stir-Fried Chinese Chicken and Broccoli

Stir-Fried Chinese Chicken and Broccoli is a classic dish that brings the vibrant flavors of your favorite takeout right to your kitchen, with a healthier twist and fresher taste.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 4 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until no longer pink, about 5-7 minutes. Remove from the wok and set aside.
2. In the same wok, heat the remaining 1 tbsp vegetable oil. Add the broccoli florets, minced garlic, and grated ginger. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly tender.
3. Return the chicken to the wok. Add the soy sauce, oyster sauce, brown sugar, and red pepper flakes. Stir to combine everything well.
4. Pour in the cornstarch mixture and continue to stir-fry for another 2 minutes until the sauce thickens and coats the chicken and broccoli evenly.
5. Serve hot over steamed rice. The magic of this dish lies in the perfect balance of savory, sweet, and spicy flavors, all coming together in under 30 minutes.

Tip: For an extra crunch, blanch the broccoli florets in boiling water for 1 minute before stir-frying.

Chinese Chicken and Broccoli in Garlic Sauce

Craving takeout but want to stay in? This Chinese Chicken and Broccoli in Garlic Sauce brings the restaurant experience to your kitchen with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp oil. Stir in garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
3. Add broccoli, soy sauce, oyster sauce, brown sugar, and chicken broth. Bring to a simmer and cook until broccoli is tender-crisp, about 3 minutes.
4. Return chicken to the skillet. Stir in cornstarch mixture and cook until sauce thickens, about 2 minutes.

The magic of this dish lies in the balance of savory garlic sauce with the crisp-tender broccoli, creating a texture and flavor profile that’s irresistibly satisfying.

Tip: For an extra kick, double the red pepper flakes or add a splash of sriracha to the sauce.

Healthy Chinese Chicken and Broccoli Stir Fry

Craving takeout but want to keep it healthy? This Chinese Chicken and Broccoli Stir Fry is your answer—packed with flavor and ready in minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant. Add broccoli and cook for 3-4 minutes until bright green and slightly tender.
4. Return chicken to the skillet. Stir in the sauce mixture.
5. In a separate small bowl, dissolve cornstarch in water. Pour into the skillet and stir well. Cook for another 2 minutes until the sauce thickens.

The secret to this dish? The perfect balance of sweet honey and tangy rice vinegar, creating a sauce that clings beautifully to every bite.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Chinese Chicken and Broccoli with Oyster Sauce

Craving takeout but want to stay in? This Chinese Chicken and Broccoli with Oyster Sauce brings the flavors of your favorite restaurant right to your kitchen, with a healthier twist.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the broccoli to the skillet and stir-fry for 3 minutes until bright green but still crisp.
4. In a small bowl, whisk together the oyster sauce, soy sauce, brown sugar, chicken broth, and cornstarch. Pour the sauce over the broccoli and bring to a simmer.
5. Return the chicken to the skillet, stirring to coat everything in the sauce. Cook for another 2 minutes until the sauce thickens and the chicken is heated through.

The magic of this dish lies in the glossy, savory-sweet oyster sauce that clings to every bite, transforming simple ingredients into something extraordinary.

Tip: For an extra crunch, blanch the broccoli for 1 minute in boiling water before adding it to the skillet.

Spicy Chinese Chicken and Broccoli

Craving something spicy and satisfying? This Spicy Chinese Chicken and Broccoli stir-fry is a quick, flavorful dish that brings the heat and the crunch to your dinner table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sriracha sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add broccoli florets to the skillet, stirring to coat with the garlic and ginger. Pour in 1/4 cup water, cover, and steam for 3 minutes until broccoli is bright green and slightly tender.
4. Return the chicken to the skillet. Add soy sauce, hoisin sauce, sriracha sauce, sugar, and red pepper flakes. Stir well to combine and cook for another 2 minutes until everything is heated through and evenly coated with the sauce.

The magic of this dish lies in the perfect balance of spicy, sweet, and savory flavors, all while keeping the broccoli crisp-tender for that ideal texture contrast.

Tip: For an extra kick, drizzle a little more sriracha on top before serving.

Chinese Chicken and Broccoli with Cashews

Craving a takeout favorite but want to keep it healthy and homemade? This Chinese Chicken and Broccoli with Cashews is a breeze to whip up and packs a punch of flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1/2 cup raw cashews
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
3. Add broccoli and cashews to the skillet. Stir-fry for 3-4 minutes until broccoli is bright green and slightly tender.
4. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, red pepper flakes, chicken broth, and cornstarch. Pour over the broccoli and cashews, stirring to coat.
5. Return chicken to the skillet. Cook for another 2-3 minutes until the sauce thickens and everything is well combined.

The crunch of cashews against the tender chicken and crisp broccoli makes every bite a delightful contrast. Plus, that savory-sweet sauce is downright addictive.

Tip: For an extra nutty flavor, toast the cashews in a dry skillet for a few minutes before adding them to the dish.

Easy Chinese Chicken and Broccoli

Craving takeout but want to stay in? This Easy Chinese Chicken and Broccoli brings all the flavor to your kitchen with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli and garlic, sautéing for 3 minutes until broccoli is bright green.
3. Return chicken to the skillet. Add soy sauce, oyster sauce, brown sugar, ground ginger, and red pepper flakes, stirring to combine.
4. In a small bowl, whisk together cornstarch and water until smooth. Pour into skillet and stir well. Cook for 2-3 minutes until sauce thickens.

The secret to this dish’s rich flavor? A quick marinade right in the pan, letting the chicken soak up all the savory sauces as it cooks.

Tip: For extra crisp-tender broccoli, blanch it in boiling water for 1 minute before adding to the skillet.

Chinese Chicken and Broccoli with Ginger

Craving a takeout favorite but want to keep it healthy and homemade? This Chinese Chicken and Broccoli with Ginger is your answer, combining tender chicken, crisp broccoli, and a kick of fresh ginger for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the broccoli florets, minced ginger, and minced garlic. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly tender.
3. In a small bowl, whisk together the soy sauce, brown sugar, red pepper flakes, chicken broth, and cornstarch. Pour the sauce over the broccoli in the skillet.
4. Return the cooked chicken to the skillet. Stir everything together and cook for another 2-3 minutes until the sauce has thickened and everything is well coated.

The magic of this dish lies in the fresh ginger’s zing, perfectly balancing the savory soy sauce and sweet brown sugar for a flavor that pops in every bite.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Chinese Chicken and Broccoli with Mushrooms

Craving a takeout favorite but want to keep it healthy and homemade? This Chinese Chicken and Broccoli with Mushrooms stir-fry is your answer, packed with flavor and ready in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
3. Add broccoli and mushrooms, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Whisk together soy sauce, oyster sauce, brown sugar, red pepper flakes, chicken broth, and cornstarch in a small bowl. Pour over vegetables, stirring to coat.
5. Return chicken to the skillet, tossing everything together. Cook for another 2-3 minutes until sauce thickens and everything is well combined.

The secret to this dish’s depth of flavor? The quick marinade effect of the sauce as it thickens, clinging to every piece of chicken and vegetable for a perfectly balanced bite.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Chinese Chicken and Broccoli with Snow Peas

Bring the flavors of your favorite takeout right into your kitchen with this easy Chinese Chicken and Broccoli with Snow Peas recipe that’s sure to become a weeknight staple.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1 cup snow peas, trimmed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add broccoli and snow peas to the skillet, stirring frequently for about 3 minutes until vegetables are bright green and slightly tender.
4. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, red pepper flakes, cornstarch, and water. Pour the sauce over the vegetables, stirring to coat evenly.
5. Return the chicken to the skillet, mixing well with the vegetables and sauce. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.

The secret to this dish’s irresistible appeal lies in the perfect balance of savory, sweet, and spicy flavors, all brought together with a glossy, thick sauce that clings to every bite.

Tip: For an extra crunch, blanch the broccoli and snow peas for 1 minute before adding them to the skillet.

Chinese Chicken and Broccoli with Water Chestnuts

Craving a quick and flavorful stir-fry? This Chinese Chicken and Broccoli with Water Chestnuts brings a delightful crunch and savory sauce to your dinner table in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1/2 cup sliced water chestnuts
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tsp cornstarch dissolved in 2 tsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the broccoli and water chestnuts to the skillet. Stir-fry for 3 minutes until the broccoli is bright green.
4. Return the chicken to the skillet. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, then stir in the cornstarch mixture. Cook for another minute until the sauce thickens.

The water chestnuts add an unexpected crunch that contrasts beautifully with the tender chicken and crisp broccoli, making every bite interesting.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Chinese Chicken and Broccoli with Bell Peppers

Bring a taste of Chinese takeout to your kitchen with this vibrant Chicken and Broccoli dish, brightened up with colorful bell peppers for an extra crunch.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp oil. Add garlic, broccoli, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
3. Return the chicken to the skillet. Add soy sauce, oyster sauce, brown sugar, ground ginger, and red pepper flakes. Stir to combine and cook for 2 minutes.
4. Pour in the cornstarch mixture, stirring continuously until the sauce thickens, about 1-2 minutes.

The magic of this dish lies in the perfect balance of savory and sweet, with a hint of spice that makes it irresistibly moreish.

Tip: For an extra glossy finish, drizzle a teaspoon of sesame oil over the dish just before serving.

Chinese Chicken and Broccoli with Carrots

Craving a quick and flavorful stir-fry? This Chinese Chicken and Broccoli with Carrots brings the takeout experience right to your kitchen, with a healthier twist.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add broccoli and carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, red pepper flakes, chicken broth, and cornstarch. Pour over the vegetables in the skillet.
5. Return the chicken to the skillet. Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

The secret to this dish’s irresistible appeal? The perfect balance of savory, sweet, and spicy flavors, all wrapped up in a glossy, velvety sauce that clings to every bite.

Tip: For an extra crunch, toss in some water chestnuts or snap peas along with the broccoli and carrots.

Chinese Chicken and Broccoli with Bamboo Shoots

Craving a quick and flavorful stir-fry? This Chinese Chicken and Broccoli with Bamboo Shoots brings the takeout experience right to your kitchen, with a fresh twist.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 cups broccoli florets
• 1 cup bamboo shoots, drained
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until no longer pink, about 5 minutes. Remove and set aside.
2. In the same wok, heat the remaining 1 tbsp vegetable oil. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
3. Add the broccoli florets and bamboo shoots to the wok. Stir-fry for 3 minutes until the broccoli is bright green and slightly tender.
4. Return the chicken to the wok. Pour in the soy sauce, oyster sauce, brown sugar, red pepper flakes, and chicken broth. Stir well to combine.
5. Bring the mixture to a simmer, then add the cornstarch slurry. Cook for another 2 minutes until the sauce thickens and coats the ingredients evenly.

The secret to this dish’s vibrant appeal? The crisp-tender broccoli and bamboo shoots soak up the savory-sweet sauce, creating a perfect bite every time.

Tip: For an extra crunch, toss in some water chestnuts along with the bamboo shoots.

Chinese Chicken and Broccoli with Noodles

Craving a takeout favorite but want to keep it homemade and healthy? This Chinese Chicken and Broccoli with Noodles is your weeknight hero, combining tender chicken, crisp broccoli, and slurp-worthy noodles in a savory sauce.

Ingredients

• 8 oz boneless, skinless chicken breast, thinly sliced
• 2 cups broccoli florets
• 8 oz dried wheat noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
3. In the same skillet, heat remaining 1 tbsp oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
4. Add broccoli and stir-fry for 2 minutes. Pour in chicken broth, cover, and steam for 2 more minutes until broccoli is bright green.
5. In a small bowl, whisk together soy sauce, oyster sauce, sugar, cornstarch, and red pepper flakes. Pour over broccoli, add chicken back in, and toss to coat. Cook for 1 minute until sauce thickens.
6. Add noodles to the skillet, tossing everything together until well combined and heated through.

The magic of this dish lies in the balance of textures—silky noodles, crisp-tender broccoli, and juicy chicken all coated in a glossy, umami-rich sauce.

Tip: For an extra crunch, sprinkle with sesame seeds or chopped peanuts before serving.

Chinese Chicken and Broccoli with Rice

Craving takeout but want to stay in? This Chinese Chicken and Broccoli with Rice brings all the flavors of your favorite restaurant right to your kitchen table.

Ingredients

• 1 cup white rice
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Cook the white rice according to package instructions and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the broccoli and minced garlic, sautéing for 3-4 minutes until the broccoli is bright green and slightly tender.
4. Return the chicken to the skillet. Add the soy sauce, oyster sauce, brown sugar, ginger powder, and red pepper flakes, stirring to combine.
5. In a small bowl, whisk together the cornstarch and water until smooth. Pour into the skillet and stir well. Cook for another 2-3 minutes until the sauce thickens.
6. Serve the chicken and broccoli over the cooked rice.

The secret to this dish’s irresistible glaze? A quick cornstarch slurry that thickens the sauce into a glossy, restaurant-quality finish.

Tip: For an extra crunch, try blanching the broccoli for 1 minute before adding it to the skillet.

Chinese Chicken and Broccoli with Quinoa

Craving a healthier twist on the classic Chinese takeout? This Chicken and Broccoli with Quinoa is a weeknight lifesaver that doesn’t skimp on flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. While quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add broccoli, garlic, and ginger. Stir-fry for 3-4 minutes until broccoli is bright green and tender-crisp.
4. Return chicken to the skillet. Add soy sauce, honey, sesame oil, and red pepper flakes. Stir to combine and cook for 2 minutes until everything is well coated and heated through.
5. Fluff quinoa with a fork and divide among plates. Top with chicken and broccoli mixture. Garnish with green onions.

The magic of this dish lies in the perfect balance of sweet, savory, and spicy, all hugged by the nuttiness of quinoa. It’s a wholesome meal that feels indulgent.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Chinese Chicken and Broccoli with Tofu

Craving a takeout favorite but want to keep it healthy and homemade? This Chinese Chicken and Broccoli with Tofu stir-fry is your answer, packing flavor and nutrition into every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 block (14 oz) firm tofu, drained and cubed
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
3. Add broccoli and tofu to the skillet. Stir-fry for 3 minutes until broccoli is bright green.
4. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, red pepper flakes, chicken broth, and cornstarch. Pour over the broccoli and tofu.
5. Return chicken to the skillet. Stir everything together and cook for 2 minutes until the sauce thickens.
6. Garnish with green onions before serving.

The magic of this dish lies in the balance of textures—crisp broccoli, tender chicken, and soft tofu—all coated in a glossy, savory-sweet sauce.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Chinese Chicken and Broccoli with Shrimp

Craving a takeout favorite but want to keep it homemade and healthy? This Chinese Chicken and Broccoli with Shrimp stir-fry is your answer, packed with flavor and ready in minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 lb shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated

Instructions

1. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 2 teaspoons sugar, and 1/2 teaspoon red pepper flakes. Set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken and stir-fry for 5-6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, heat remaining 1 tablespoon vegetable oil. Add shrimp and stir-fry for 2-3 minutes until pink. Remove and set aside with chicken.
4. Add broccoli to the skillet and stir-fry for 3 minutes. Add garlic and ginger, stir-frying for another minute until fragrant.
5. Return chicken and shrimp to the skillet. Pour the sauce over and toss everything together. Cook for 2 minutes until the sauce thickens and coats the ingredients evenly.

The magic of this dish lies in the quick-cooking technique that locks in the juiciness of the chicken and shrimp, while the broccoli stays crisp-tender for the perfect bite.

Tip: For an extra kick, double the red pepper flakes or add a splash of sriracha to the sauce.

Chinese Chicken and Broccoli with Beef

Craving a takeout favorite but want to keep it homemade and healthy? This Chinese Chicken and Broccoli with Beef is a savory stir-fry that’s quicker to make than the delivery guy can ring your doorbell.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 lb beef sirloin, thinly sliced
• 4 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth

Instructions

1. In a bowl, mix the chicken and beef with 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp cornstarch. Let marinate for 15 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the garlic, ginger, and red pepper flakes, stirring for 30 seconds until fragrant.
3. Add the marinated chicken and beef to the skillet. Stir-fry for 5-6 minutes until no longer pink. Remove from the skillet and set aside.
4. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the broccoli and stir-fry for 3-4 minutes until bright green.
5. Return the chicken and beef to the skillet. Add the remaining 2 tbsp soy sauce, 1 tbsp oyster sauce, and chicken broth. Stir-fry for another 2-3 minutes until everything is well coated and heated through.

The magic of this dish lies in the double protein punch and the crisp-tender broccoli that soaks up all the savory sauces. It’s a weeknight warrior that doesn’t skimp on flavor or texture.

Tip: For an extra kick, drizzle with a bit of sriracha before serving.

Conclusion

We hope this roundup of 20 Delicious Chinese Chicken and Broccoli Recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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