Chicken and Broccoli
Equipment
Ingredients
Stir Fry
- 1 lb thinly sliced chicken breast, see note 1
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 2 cups broccoli florets
Chicken & Broccoli Sauce
- ½ cup chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water, slurry
Optional Garnish
- Rice, for serving
Instructions
- Place your thinly sliced chicken breast in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
- In a separate bowl, combine chicken broth, soy sauce, sesame oil, ginger, garlic, and sugar. Mix thoroughly and set aside.
- Add oil to a pan over medium-high heat and add your chicken, cooking until it’s about 80% done. Remove from the pan and set aside.
- In the same pan, add your broccoli along with a splash of water, cover, and steam for about 1 minute until bright green and just tender.
- Add the chicken back into the pan along with the sauce and bring everything to a simmer.
- Stir in your cornstarch slurry and cook until the sauce thickens and coats the chicken and broccoli evenly.
- Serve over a fresh bowl of rice or enjoy it on its own.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Chicken and Broccoli Is So Reliable
When I need something reliable but still delicious, this Chicken and Broccoli is what I usually turn to! It’s not only an extremely tasty dish, but it’s also healthy, which helps for those who want to stay on track but don’t want to sacrifice a lot of flavor. The light, savory, and slightly sweet sauce coats the chicken and broccoli, which makes it filling, satisfying, and high in protein.
Why This Chicken and Broccoli Is Healthier Than Your Takeout Version
There’s a common misconception that even though Chicken and Broccoli sounds healthy, when it comes from your local takeout restaurant, odds are your Chicken and Broccoli is cooked in tons of oil and is made to taste as good as possible (which isn’t a bad thing!). I think this version strikes a great balance of recreating that flavor without the oil! This is because you velvet the chicken breast, which gives it that restaurant quality tenderness, and lightly sear it to create that slightly crispy outside. Once you add that gingery, garlicky, and just slightly sweet sauce, you won’t be able to tell the difference!
What You’ll Need To Make Chicken & Broccoli
Stir Fry
- 1 lb thinly sliced chicken breast
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 2 cups broccoli florets
Chicken & Broccoli Sauce
- ½ cup chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnish
- Rice, for serving
How to Make Chicken and Broccoli
Place thinly sliced chicken breast in a bowl and marinate with shaoxing wine, salt, and cornstarch. Let sit for 15 minutes.
In another bowl, mix chicken broth, soy sauce, sesame oil, ginger, garlic, and sugar. Stir and set aside.
Heat oil in a pan over medium-high heat. Add marinated chicken and stir-fry until it’s about 80% cooked through. Remove and set aside.
In the same pan, add broccoli and a splash of water. Cover and steam for 1 minute until bright green and just tender.
Return the chicken to the pan and pour in the sauce. Simmer until everything is heated through.
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and broccoli evenly.
Serve hot over a bowl of fresh rice.
Tips & Variations
Chicken and Broccoli is traditionally made with chicken breast, but if you want even more tender chicken, use chicken thighs instead!
Make sure to not overcook the broccoli, steaming it for a minute should cook the broccoli perfectly.
If you want to make the dish spicier, add a few drops of chili oil or a pinch of chili flakes in the sauce
I sometimes like to double the sauce serving to add on top of rice or on any leftover protein I have!
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Just thaw it at room temperature and pat it dry before stir-frying so it doesn’t water down the sauce. It won’t be as toothsome as fresh broccoli, but will still taste delicious!
What if I don’t have shaoxing wine?
You can substitute dry sherry or even skip it. It adds depth but isn’t essential for a good result.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave for 2 minutes in order to loosen up the sauce!
Can I make this gluten-free?
Yes! Just use gluten-free soy sauce or tamari and check your chicken broth ingredients to be sure!
What rice is best to serve it with?
Short grain white rice is a classic, but I like to use brown rice or even cauliflower rice!
Try These Next
Want something also sweet, salty, and is super tender? Try my Teriyaki Chicken!
If you want something that’s super quick to make, try my Mongolian Beef!
Craving something crispy? Try my Air Fried Chicken Katsu!
