This Authentic Chinese Chicken and Broccoli Stir-Fry is the real deal, inspired by the classic Cantonese dish you love from your favorite takeout spot. With tender, velvety chicken, crisp-tender broccoli, and a glossy, savory-sweet sauce, it's a weeknight hero that comes together in just 30 minutes.
Advertisements1
The secret lies in the technique: velveting the chicken (a quick marinade and par-cook in oil or water) ensures it stays juicy and silky, while a blazing-hot wok gives the broccoli that perfect char and crunch. You'll never call for takeout again once you see how easy it is to recreate this favorite at home.
Whether you're a stir-fry novice or a seasoned pro, this recipe is forgiving and adaptable. Use a regular skillet if you don't have a wok, and feel free to swap in other veggies. Get ready to impress your family with a dish that's not only delicious but also healthier than deep-fried takeout.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, sliced into 1/4-inch strips
Slicing against the grain ensures tenderness. For a juicier option, use chicken thighs.
1 tablespoon (15ml) soy sauce
Use low-sodium soy sauce if you prefer less salt. Tamari or coconut aminos work for gluten-free.
1 tablespoon (8g) cornstarch
Cornstarch is key for velveting the chicken. You can substitute with potato starch.
1/2 teaspoon (2g) baking soda
Optional but helps tenderize the chicken. If you skip it, the chicken will still be tender.
1/4 cup (60ml) low-sodium chicken broth
Use vegetable broth for a vegetarian version. Water works in a pinch.
3 tablespoons (45ml) oyster sauce
Oyster sauce gives authentic flavor. For a vegetarian option, use mushroom oyster sauce.
1 tablespoon (15ml) Shaoxing wine (or dry sherry)
Adds depth. If you don't have it, mirin or a splash of rice vinegar can substitute.
1 teaspoon (5ml) toasted sesame oil
A little goes a long way. Regular sesame oil is less intense.
1 tablespoon (15ml) vegetable oil, divided
Use a high smoke point oil like peanut or canola oil for stir-frying.
4 cups (400g) broccoli florets
Cut into bite-sized pieces. You can also use broccolini or Chinese broccoli (gai lan).
3 cloves garlic, minced
Fresh garlic is best. Pre-minced garlic from a jar can be used in a pinch.
1 tablespoon (10g) fresh ginger, minced
Fresh ginger adds zing. Ground ginger is not a good substitute here.
Tips & Tricks
Velveting the chicken
Don't skip the baking soda and cornstarch marinade. It's the secret to silky, tender chicken.
High heat is essential
Get your wok or skillet smoking hot before adding ingredients to achieve that wok hei (char) flavor.
Don't overcook the broccoli
It should be crisp-tender with a bright green color. Overcooking makes it mushy.
Pro Tips
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, combine chicken slices with soy sauce, cornstarch, and baking soda. Mix well until each piece is coated. Set aside for 15 minutes at room temperature. This velveting process tenderizes the meat and creates a protective coating that keeps it moist during high-heat cooking.
2. Make the Stir-Fry Sauce
In a small bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, and sesame oil. Set aside. You can also add a pinch of white pepper for extra authenticity.
3. Blanch the Broccoli
Bring a pot of water to a boil (212°F/100°C). Add broccoli florets and cook for 1 minute, until bright green and still crisp. Drain immediately and plunge into ice water to stop the cooking. This ensures the broccoli will be perfectly crisp-tender when stir-fried.
4. Sear the Chicken
Heat a wok or large skillet over high heat until a drop of water sizzles immediately (about 400°F/205°C). Add 1 tablespoon of vegetable oil and swirl to coat. Add the chicken in a single layer (work in batches if needed) and sear undisturbed for 2 minutes, until the bottom is golden brown. Stir-fry for another 2-3 minutes, until the chicken is cooked through and no longer pink in the center. Transfer to a plate.
5. Stir-Fry Aromatics and Broccoli
Reduce heat to medium-high. Add the remaining 1 tablespoon of oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant, but not browned. Add the blanched broccoli and toss to coat with the aromatics, about 1 minute.
6. Combine Sauce and Chicken
Return the chicken to the wok. Give the sauce a quick stir and pour it over the chicken and broccoli. Toss everything together and let the sauce bubble and thicken, about 1-2 minutes, until the sauce coats the back of a spoon.
7. Serve Immediately
Transfer to a serving platter. The sauce should be glossy and clinging to the chicken and broccoli. Serve hot over steamed rice or noodles.
Delicious Variations
Add a kick
Stir in 1-2 teaspoons of chili paste or red pepper flakes with the garlic and ginger for some heat.
Make it vegetarian
Replace chicken with firm tofu (pressed and cubed) and use mushroom oyster sauce and vegetable broth. Sauté the tofu until golden before adding the aromatics.
Add other vegetables
Include sliced bell peppers, snap peas, or carrots along with the broccoli for a colorful medley.
How to Store Authentic Chinese Chicken and Broccoli Stir-Fry
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze the stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a wok or skillet over medium-high heat until hot and sizzling, adding a splash of water or broth if needed to revive the sauce.
Frequently Asked Questions
Q: What is the secret to tender chicken in Chinese stir-fry?
The secret is velveting: marinating the chicken in a mixture of soy sauce, cornstarch, and optionally baking soda, then par-cooking it in oil or water before the final stir-fry. This technique creates a protective coating that locks in moisture and keeps the chicken silky.
Q: Can I use chicken thighs instead of breast?
Yes, chicken thighs are a great substitute. They are more forgiving and remain juicy even if slightly overcooked. Adjust cooking time as needed since thighs may take a bit longer to cook through.
Q: What can I use instead of oyster sauce?
If you don't have oyster sauce, you can use hoisin sauce mixed with a little soy sauce, or for a vegetarian option, mushroom oyster sauce. Alternatively, mix soy sauce with a bit of sugar and a splash of rice vinegar to approximate the flavor.
Q: How do I prevent the broccoli from getting soggy?
Blanch the broccoli briefly and shock it in ice water to stop cooking. Then, when stir-frying, cook it quickly over high heat just until heated through. This ensures it stays crisp-tender.
Q: Can I make this dish gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a gluten-free substitute). Skip the Shaoxing wine or use dry sherry that is gluten-free.
I hope this Authentic Chinese Chicken and Broccoli Stir-Fry becomes a staple in your kitchen. It's quick, delicious, and sure to satisfy your takeout cravings. Give it a try and let me know how it turns out in the comments below!
Authentic Chinese Chicken and Broccoli Stir-Fry
Discover the authentic Chinese chicken and broccoli stir-fry, a quick and flavorful dish that brings restaurant-quality taste to your home kitchen.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, sliced into 1/4-inch strips
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (8g) cornstarch
- 1/2 teaspoon (2g) baking soda
- 1/4 cup (60ml) low-sodium chicken broth
- 3 tablespoons (45ml) oyster sauce
- 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
- 1 teaspoon (5ml) toasted sesame oil
- 1 tablespoon (15ml) vegetable oil, divided
- 4 cups (400g) broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon (10g) fresh ginger, minced
📋 Instructions
- 1Marinate the Chicken — In a medium bowl, combine chicken slices with soy sauce, cornstarch, and baking soda. Mix well until each piece is coated. Set aside for 15 minutes at room temperature. This velveting process tenderizes the meat and creates a protective coating that keeps it moist during high-heat cooking.
- 2Make the Stir-Fry Sauce — In a small bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, and sesame oil. Set aside. You can also add a pinch of white pepper for extra authenticity.
- 3Blanch the Broccoli — Bring a pot of water to a boil (212°F/100°C). Add broccoli florets and cook for 1 minute, until bright green and still crisp. Drain immediately and plunge into ice water to stop the cooking. This ensures the broccoli will be perfectly crisp-tender when stir-fried.
- 4Sear the Chicken — Heat a wok or large skillet over high heat until a drop of water sizzles immediately (about 400°F/205°C). Add 1 tablespoon of vegetable oil and swirl to coat. Add the chicken in a single layer (work in batches if needed) and sear undisturbed for 2 minutes, until the bottom is golden brown. Stir-fry for another 2-3 minutes, until the chicken is cooked through and no longer pink in the center. Transfer to a plate.
- 5Stir-Fry Aromatics and Broccoli — Reduce heat to medium-high. Add the remaining 1 tablespoon of oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant, but not browned. Add the blanched broccoli and toss to coat with the aromatics, about 1 minute.
- 6Combine Sauce and Chicken — Return the chicken to the wok. Give the sauce a quick stir and pour it over the chicken and broccoli. Toss everything together and let the sauce bubble and thicken, about 1-2 minutes, until the sauce coats the back of a spoon.
- 7Serve Immediately — Transfer to a serving platter. The sauce should be glossy and clinging to the chicken and broccoli. Serve hot over steamed rice or noodles.
