Chicken and Broccoli
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Chinese chicken and broccoli is a Cantonese-style stir-fry of velveted chicken and crisp-tender broccoli in a glossy brown garlic sauce. Two techniques make it taste like the restaurant: velveting — tossing the sliced chicken with a little cornstarch, soy and oil (and often an optional egg white) before cooking, which keeps it silky and tender — and not overcooking the broccoli, which should stay bright green with a bite (a quick blanch or a splash of water to steam it in the wok does it). The sauce is a simple savory base of chicken stock, oyster sauce, soy sauce and a touch of sugar, thickened with a cornstarch slurry so it clings. It comes together in about 30 minutes and beats takeout — fresher, less greasy, and you control the salt.
Why you'll love this chicken and broccoli
- Silky, tender chicken and crisp-green broccoli in a glossy brown sauce — straight-up better than takeout.
- The velveting trick gives you restaurant-soft chicken, every time.
- A clean, savory sauce you'll memorize and reuse for any protein-and-vegetable stir-fry.
- On the table in about 30 minutes, with ingredients from a regular grocery store.
Ingredients
Chicken & velvet
- 1 lb boneless chicken breast or thigh, thinly sliced against the grain
- 1 tbsp light soy saucesubstitutes →
- 1 tbsp cornstarch
- 1 tbsp Shaoxing winesubstitutes →
- 1 tsp neutral oil
Stir-fry
- 1 lb broccoli, cut into florets
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp neutral oil
Sauce
- ½ cup chicken stock
- 2 tbsp oyster saucesubstitutes →
- 1 tbsp light soy saucesubstitutes →
- 1 tsp dark soy sauce, for colorsubstitutes →
- 1 tsp sugar
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
- 1 tsp toasted sesame oilsubstitutes →
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Equipment
- Wok or large skillet — High heat is what gives a stir-fry its flavor.(shop →)
Instructions
Velvet the chicken: toss the sliced chicken with the soy sauce, cornstarch, Shaoxing wine and 1 tsp oil. Let it sit while you prep everything else (15 minutes is plenty).
💡 The cornstarch coating is what keeps stir-fried chicken silky instead of dry — don't skip it.
Stir the sauce ingredients (except the slurry and sesame oil) together in a bowl. Mix the cornstarch slurry separately. Blanch the broccoli in boiling water for 90 seconds, then drain — or plan to steam it in the wok in step 4.
Heat 2 tbsp oil in the wok over high heat. Add the chicken in a single layer and let it sear, then stir-fry until just cooked through, about 3–4 minutes. Remove to a plate.
Lower the heat to medium, add the garlic and ginger to the wok, and stir for 20 seconds until fragrant. Add the broccoli (and a splash of water if not pre-blanched, covering briefly to steam it crisp-tender).
Return the chicken, pour in the sauce, and bring to a simmer. Stir in the cornstarch slurry and toss for a minute until the sauce thickens and coats everything glossily. Finish with the sesame oil and serve over rice.
💡 Re-stir the slurry right before adding it — cornstarch settles fast.
Tips & notes
- Velveting is the whole secret to tender chicken. For an even silkier result, add an egg white to the marinade.
- Keep the broccoli bright and crisp-tender — a 90-second blanch or a quick steam in the wok is all it needs. Overcooked broccoli turns drab and soft.
- Thigh meat stays juicier than breast in a stir-fry; either works, just slice thin and against the grain.
- Dark soy is for color, light soy for salt. If you only have regular soy sauce, use it for seasoning and expect a lighter-colored sauce.
- Have everything prepped and within reach before you turn on the heat — stir-fries move fast.
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Chicken and Broccoli
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 1 lb boneless chicken breast or thigh, thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 1 tsp neutral oil
- 1 lb broccoli, cut into florets
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp neutral oil
- ½ cup chicken stock
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce, for color
- 1 tsp sugar
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
- 1 tsp toasted sesame oil
Instructions
- Velvet the chicken: toss the sliced chicken with the soy sauce, cornstarch, Shaoxing wine and 1 tsp oil. Let it sit while you prep everything else (15 minutes is plenty).
- Stir the sauce ingredients (except the slurry and sesame oil) together in a bowl. Mix the cornstarch slurry separately. Blanch the broccoli in boiling water for 90 seconds, then drain — or plan to steam it in the wok in step 4.
- Heat 2 tbsp oil in the wok over high heat. Add the chicken in a single layer and let it sear, then stir-fry until just cooked through, about 3–4 minutes. Remove to a plate.
- Lower the heat to medium, add the garlic and ginger to the wok, and stir for 20 seconds until fragrant. Add the broccoli (and a splash of water if not pre-blanched, covering briefly to steam it crisp-tender).
- Return the chicken, pour in the sauce, and bring to a simmer. Stir in the cornstarch slurry and toss for a minute until the sauce thickens and coats everything glossily. Finish with the sesame oil and serve over rice.
Nutrition (est., per serving): 300 cal · 29 g protein · 14 g carbs · 14 g fat
Chicken and Broccoli FAQ
How do Chinese restaurants make chicken so tender?
The technique is called velveting: the sliced chicken is tossed with cornstarch, a little soy sauce and rice wine (and often an egg white) and left to marinate briefly before cooking. The starch forms a thin coating that locks in moisture and gives that signature silky, tender texture. It takes two extra minutes and makes all the difference.
How do you keep the broccoli green and crisp?
Don't overcook it. Either blanch the florets in boiling water for about 90 seconds and drain, or add them to the wok with a splash of water and cover briefly to steam them crisp-tender. Both keep the broccoli bright green with a bite — long cooking is what turns it drab and mushy.
Should I use chicken breast or thigh?
Either works. Thigh meat is more forgiving and stays juicier in a hot stir-fry; breast is leaner and very common for this dish. Whichever you use, slice it thin and against the grain, and velvet it so it stays tender.
Can I make chicken and broccoli ahead?
It's best fresh, but it reheats reasonably well. Store leftovers airtight in the fridge up to 3 days and reheat in a hot pan or the microwave. The broccoli softens a bit on reheating, so slightly undercook it if you know you'll have leftovers.
What can I serve with chicken and broccoli?
Steamed white or jasmine rice is classic and soaks up the sauce. It's a complete meal on its own (protein plus vegetable), but you could add egg fried rice, garlic bok choy, or egg drop soup to round out the table.
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