How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's nothing quite like the savory aroma of Chinese Chicken and Broccoli sizzling in a hot pan. The glossy sauce, tender chicken, and crisp-tender broccoli make this takeout favorite a perfect homemade dinner—fast, flavorful, and packed with comfort.

this Recipe

I first tried making this dish when we were craving takeout but short on time and budget. After a few tweaks and weeknight tests, this version became our go-to. It’s now a staple in our house when we need something hearty, healthy, and speedy.

Let me show you how easy it is to make this classic at home in just 20 minutes.

Why You'll Love This Chinese Chicken and Broccoli

Get ready to fall in love with a dinner that tastes just like your favorite takeout, but faster and even fresher. This Chinese Chicken and Broccoli recipe is all about bold flavor and quick results.

First, it’s incredibly fast to make. From start to finish, it takes just 20 minutes, which makes it perfect for busy weeknights or lazy Sundays when you don’t want to spend hours in the kitchen.

This recipe is also healthier than takeout. You’re in full control of the ingredients, including how much oil, sugar, and salt you use. Plus, there’s a whole lot of broccoli in the mix—so you get that veggie boost, too.

It’s wonderfully budget-friendly. You only need a few simple ingredients, most of which are pantry staples like soy sauce, cornstarch, and garlic. A single pan and a bag of broccoli can stretch a couple of chicken breasts into a satisfying meal for four.

And finally, it’s endlessly versatile. You can switch out the protein, add more veggies, or tweak the sauce to suit your taste. Once you master the base recipe, the possibilities are endless.

Let’s take a closer look at what goes into this dish.

Ingredients Notes

The beauty of this Chinese Chicken and Broccoli recipe is in its simplicity. With just a few key ingredients, you can build a sauce that's deeply savory and slightly sweet, all coating tender chicken and bright green broccoli.

Chicken breast is the star protein here. I like to use boneless, skinless chicken breasts sliced thinly against the grain. This ensures the pieces cook quickly and stay tender. Chicken thighs also work if you prefer a richer flavor and softer texture.

Broccoli florets add crunch and color to the dish. I usually go for fresh broccoli, but frozen works in a pinch. Just be sure not to overcook it—crisp-tender is what you're aiming for to keep that fresh bite and vibrant green hue.

Soy sauce forms the base of the sauce. I recommend using low-sodium soy sauce so you can control the saltiness. If you want a deeper flavor, a splash of dark soy sauce adds richness and that classic takeout-style color.

Oyster sauce brings in that signature umami depth and slight sweetness. It’s what really gives the dish that restaurant-style taste. If you don’t have it, hoisin sauce can substitute, but oyster sauce is best for authenticity.

Cornstarch serves double duty. It’s used to lightly coat the chicken so it stir-fries to a silky texture, and it also thickens the sauce to that glossy finish you love. A little goes a long way, so don’t skip it.

As for equipment, all you need is a large skillet or wok and a cutting board. A sharp knife helps for slicing the chicken thinly and evenly, which is key to quick and even cooking.

How To Make This Chinese Chicken and Broccoli

This dish comes together quickly, so it’s helpful to have everything prepped and ready before you start cooking. Think of it as your own mini stir-fry station.

Start by slicing your chicken breast into thin strips. Place it in a bowl and toss with a bit of soy sauce, cornstarch, and a drizzle of sesame oil. Let it marinate for 5 to 10 minutes while you prep the rest. This quick marinade helps the chicken become tender and absorb more flavor.

While the chicken is resting, chop your broccoli into bite-sized florets if using fresh. If you’re using frozen, just let it thaw slightly. Mix up your stir-fry sauce in a small bowl: combine soy sauce, oyster sauce, garlic, a pinch of sugar, a splash of water, and a little cornstarch for thickening.

Heat a tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Let it sear without moving it for a minute or two so it gets a bit of color, then stir-fry for another few minutes until just cooked through. Remove the chicken from the pan and set it aside.

In the same pan, add a little more oil if needed, then toss in the broccoli with a splash of water. Cover and let it steam for 2-3 minutes to soften slightly. Uncover, stir-fry for another minute, then return the chicken to the pan.

Pour in your stir-fry sauce and toss everything together. As it heats, the sauce will thicken and coat every piece of chicken and broccoli with that irresistible glossy finish. Give it a quick taste and adjust the seasoning if needed.

From prep to finish, this dish takes just about 20 minutes, and the results are just as satisfying as your favorite takeout order—if not more so.

Storage Options

If you have leftovers, this dish keeps beautifully. Let everything cool to room temperature before storing.

Transfer to an airtight container and keep in the refrigerator for up to 4 days. The sauce may thicken a bit more as it sits, but the flavor stays spot on.

To freeze, portion into individual freezer-safe containers and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.

When reheating, use the stovetop for best texture. Add a splash of water to loosen the sauce and warm over medium heat until hot. The microwave works too—just cover loosely and heat in short bursts, stirring in between.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can customize it based on what you have in your fridge or your family’s preferences.

Try swapping out the chicken for beef strips or shrimp. Both work beautifully with the same sauce and cooking technique, though you’ll want to adjust the cooking time accordingly—shrimp in particular cooks very quickly.

For a vegetarian version, use tofu instead of chicken. Press it to remove excess moisture, then cube and pan-fry until golden before proceeding with the sauce and broccoli.

You can also change up the vegetables. Add in bell peppers, snap peas, or carrots for extra color and crunch. Just slice them thinly so they cook quickly in the stir-fry.

If you like it spicy, toss in a pinch of red pepper flakes or a squeeze of sriracha to the sauce. A touch of heat adds a whole new layer of flavor without overpowering the dish.

Feel free to experiment with the sauce, too. Add a splash of rice vinegar or a bit of honey to adjust the balance of sweet and savory to your liking.

Once you’ve made this once or twice, you’ll see how easy it is to adjust it to your taste. Don’t be afraid to play around—this is the kind of recipe that rewards creativity and flexibility every time.

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