Chinese Chicken and Broccoli Stir Fry

This Chinese chicken and broccoli stir fry is one of those recipes I keep coming back to when I want something comforting, quick, and better than takeout. It’s simple, balanced, and packed with flavor without being heavy. The sauce is savory with just a touch of sweetness, and the chicken stays incredibly tender thanks to a quick marinade!

It’s also a great family meal because the flavors are mild and familiar. You can serve it over rice, noodles, or even on its own for a lighter dinner. This is one of those back-pocket recipes that works just as well for busy weeknights as it does for meal prep.

Tips and Variations

• Thinly slicing the chicken against the grain helps keep it tender.
• Dark soy sauce adds color and depth but can be swapped for regular soy sauce if needed.
• If you like more sauce, you can add an extra splash of chicken stock at the end.
• Serve over jasmine rice, brown rice, or noodles for a complete meal.

This Chinese chicken and broccoli stir fry is a reliable go-to when you want something nourishing, flavorful, and easy enough to pull together on a busy day. It’s one of those simple recipes that feels satisfying every single time!

Print Recipe

Chinese Chicken and Broccoli Stir Fry

Author: Winnie Kison

Ingredients

Chicken marinade

• 1 lb boneless skinless chicken breast or thighs (about 340 g), thinly sliced
• 3 tablespoons water
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch

For the stir fry

• 2 teaspoons vegetable oil
• 5 cups broccoli florets about 300 g
• 2 cloves garlic minced

Sauce

• 2/3 cup low-sodium chicken broth
• 1 teaspoon brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• 1½ teaspoons sesame oil

Thickener

• 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

• In a bowl, combine the sliced chicken with water, oyster sauce, and cornstarch. Mix well and let marinate for at least 10 minutes while you prepare the other ingredients.
• Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken in a single layer and stir fry until just cooked through, then remove from the pan and set aside.
• In the same pan, add a little more oil if needed and sauté the garlic for about 30 seconds until fragrant.
• Add the broccoli florets and stir fry for 1 to 2 minutes. Pour in a splash of chicken stock or water, cover, and let the broccoli steam for another 2 to 3 minutes until bright green and tender-crisp.
• While the broccoli cooks, whisk together the chicken stock, brown sugar, soy sauce, dark soy sauce, oyster sauce, and sesame oil. Add the cooked chicken back into the pan, then pour in the sauce. Bring everything to a gentle simmer.
• Stir in the cornstarch slurry and cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken and broccoli evenly. Remove from heat and serve immediately.