This Chinese Chicken and Broccoli recipe brings the flavors of your favorite takeout dish to your home kitchen. With tender chicken, crisp broccoli, and a savory soy glaze, it’s a wholesome and flavorful meal that comes together quickly.
Ingredients
For the Soy Glaze:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Chicken:
- 2 teaspoons olive oil
- 1 lb boneless, skinless chicken breast (thinly sliced)
- ¼ teaspoon kosher salt
For the Stir-Fry:
- ¼ teaspoon coarse black pepper
- ¾ cup onion (finely chopped)
- 2–3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 teaspoon finely chopped ginger (packed)
- 12 oz broccoli florets (about 3 cups)
Instructions
- Prepare the Soy Glaze : In a small bowl, whisk together the soy sauce, vegetable broth, maple syrup, sesame oil, and cornstarch until smooth. Set aside.
- Cook the Chicken : Warm 2 teaspoons of olive oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken with kosher salt and cook in the skillet for 3–4 minutes per side until golden brown and fully cooked.
- Stir-Fry the Vegetables : In the same skillet, add a touch more olive oil if needed, then stir in the chopped onion. Sauté for 2–3 minutes until slightly softened. Add the garlic and ginger, sautéing for another minute until aromatic. Add the broccoli florets, season with black pepper, and stir-fry for 4-5 minutes until the broccoli is tender yet retains a crisp bite.
- Combine and Glaze : Return the cooked chicken to the skillet with the vegetables. Whisk the soy glaze again to ensure the cornstarch is fully incorporated, then pour it into the skillet. Stir everything together, cooking for 2–3 minutes until the glaze thickens and evenly coats the chicken and broccoli.
- Serve : Serve hot over steamed rice, noodles, or as is for a low-carb option. Top with sesame seeds or freshly chopped green onions for an added touch, if desired.
Conclusion
This Chinese Chicken and Broccoli dish is a healthy and flavorful alternative to takeout. Its simple, wholesome ingredients and quick preparation make it a family-friendly meal that’s perfect for any night of the week. Enjoy the rich soy glaze and perfectly cooked chicken and broccoli in every bite!
Chinese Chicken and Broccoli
A quick and easy stir-fry with tender chicken,fresh broccoli, and a savory soy glaze, perfect for a healthy weeknight meal.
Ingredients
For the Soy Glaze:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Chicken:
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast (thinly sliced)
- ¼ teaspoon kosher salt
For the Stir-Fry:
- ¼ teaspoon coarse black pepper
- ¾ cup onion finely chopped
- 2 –3 garlic cloves finely chopped (about 1 tablespoon)
- 1 teaspoon finely chopped ginger packed
- 12 oz broccoli florets about 3 cups
Instructions
- Prepare the Soy Glaze : In a small bowl, whisk together the soy sauce, vegetable broth, maple syrup, sesame oil, and cornstarch until smooth. Set aside.
- Cook the Chicken : Warm 2 teaspoons of olive oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken with kosher salt and cook in the skillet for 3–4 minutes per side until golden brown and fully cooked.
- Stir-Fry the Vegetables : In the same skillet, add a touch more olive oil if needed, then stir in the chopped onion. Sauté for 2–3 minutes until slightly softened. Add the garlic and ginger, sautéing for another minute until aromatic. Add the broccoli florets, season with black pepper, and stir-fry for 4-5 minutes until the broccoli is tender yet retains a crisp bite.
- Combine and Glaze : Return the cooked chicken to the skillet with the vegetables. Whisk the soy glaze again to ensure the cornstarch is fully incorporated, then pour it into the skillet. Stir everything together, cooking for 2–3 minutes until the glaze thickens and evenly coats the chicken and broccoli.
- Serve : Serve hot over steamed rice, noodles, or as is for a low-carb option. Top with sesame seeds or freshly chopped green onions for an added touch, if desired.