1. Chicken and Broccoli
30 min · Beginner · Cantonese
The takeout staple, done right — silky velveted chicken and crisp-green broccoli in a glossy brown garlic sauce. The gateway Chinese chicken stir-fry, and better than delivery.
7 Chinese Chicken Recipes
By The Chowmi Test Kitchen · Updated June 6, 2026
Chicken might be the most versatile protein in Chinese cooking — it's stir-fried, braised, poached, and fried, and it spans the full range from gentle and savory to mouth-numbingly spicy. These Chinese chicken recipes cover that whole spectrum: a glossy takeout-style stir-fry, a sticky aromatic braise, a cool chili-oil-slicked poached chicken, and more. Most rely on one technique that makes restaurant chicken so good — velveting, a quick cornstarch marinade that keeps the meat silky — and all of them are written for a US kitchen with substitutes for anything hard to find. We note the flavor and heat level on each so you can pick exactly what you're in the mood for.
2. Kung Pao Chicken
27 min · Beginner · Sichuan
The spicy Sichuan classic: diced chicken, peanuts and dried chilies in a balanced sweet-sour-numbing sauce. Bold but not gloopy, and adjustable in heat.
3. Cashew Chicken
25 min · Beginner · Cantonese
Mild and crowd-pleasing — tender chicken and buttery toasted cashews in a savory-sweet glaze. The go-to for kids and anyone who skips the spice.
4. Soy Sauce Chicken
45 min · Intermediate · Cantonese
Cantonese roast-meat-shop chicken: silky and mahogany, gently poached in a reusable soy master stock. Elegant, and almost impossible to overcook.
5. Three Cup Chicken
30 min · Beginner · Home-Style (家常菜)
The sticky Taiwanese braise — chicken glazed in soy, sesame oil and rice wine with loads of ginger, garlic and fresh basil. One pan, huge aroma.
6. Mouthwatering Chicken
35 min · Intermediate · Sichuan
Cool poached chicken under a glossy chili-oil sauce, served chilled. A make-ahead showstopper, perfect for hot days.
7. Chongqing Chili Chicken
35 min · Intermediate · Sichuan
For chili lovers: crispy fried chicken hidden in a mountain of dried chilies. The fieriest and most fun dish on the list.
Easy Chinese dinner FAQ
How do Chinese restaurants make chicken so tender?
The secret is velveting — tossing sliced or diced chicken with cornstarch, a little soy sauce and rice wine (and sometimes egg white) before cooking. The starch coating locks in moisture and gives that signature silky, tender bite. It takes only a couple of extra minutes and is the single biggest upgrade you can make to a chicken stir-fry at home.
What's a good mild (not spicy) Chinese chicken dish?
Cashew chicken and chicken and broccoli are both mild, savory and kid-friendly. Cantonese soy sauce chicken is another gentle, elegant option — silky poached chicken in a savory master stock, with no chili at all. Save kung pao and Chongqing chili chicken for when you want heat.
What's the easiest Chinese chicken recipe for a beginner?
Cashew chicken and chicken and broccoli are great starting points — both are straightforward stir-fries that teach velveting and basic sauce-building, and both come together in under 30 minutes. Three cup chicken is also beginner-friendly since it's a forgiving one-pan braise.
Can I use chicken breast or thigh for these recipes?
Both work. Thigh meat is more forgiving and stays juicier, especially in hot stir-fries and braises; breast is leaner and very common for stir-fries like cashew chicken and chicken and broccoli. Whichever you choose, slice it thin against the grain and velvet it so it stays tender.
Get our free Chinese Kitchen Starter Guide
The 12 pantry staples, the 5 techniques, and a week of beginner-friendly dinners — plus a new decoded recipe each week.