This Chinese Chicken and Broccoli is delicious and easy to make – Marinated cubed chicken stir fry with crunchy broccoli along with the sauce!

About the ingredients

Here’s some tips about the ingredients to make sure your Chinese Chicken and Broccoli is delicious:

Chicken

For this recipe I recommend you use dark meat instead of white meat. Chicken thighs are juicier and more tender and more often used in Chinese cuisine than Chicken breast.

However, if you do not like chicken thighs, you can use chicken breast. Here are some tips to make it more tender:

• Slice it very thin – this will help the chicken have more space to touch the marinade to help it tenderize.
• Marinade longer – with chicken thighs you can marinade for at least 15 mins and it’ll already make a big difference. You can’t really do that with chicken breast, so make sure to marinade for at the VERY least 30 minutes (I would aim for at least an hour, or up to over night).

We will be marinating the chicken before we cook it.

I like to use the following ingredients:

• Honey – technically honey or sugar will work, the sweetness will balance out the saltiness of the soy sauce
• Soy Sauce – this is what will add a tasty flavorful to our chicken.
• Sesame oil – the oil will help it cook and plus sesame oil is delicious
• Cornstarch – cornstarch is the best in marinating meat in Chinese food. This is because it coats it so it stays more tender during stir frying.

Broccoli

When shopping for broccoli, look for broccoli with firm stems, crisp leaves and tightly closed dark green or purplish-green buds. Bunches with yellow or open buds and woody stems are usually an indicator that it is no longer fresh.

I often do a short cut where I go to the salad section of the grocery store and buy those that are already trimmed and pre-washed to make my dinner prep easier.

When you take it home, refrigerate it as soon as possible. Yes broccoli can stay out the fridge for 1-2 days but it won’t stay fresh long.

How to cook Chinese Chicken and Broccoli Stir Fry

First gather your ingredients:

• Marinade:
  • 1 lb boneless skinless chicken thigh, cut in to 1/2 inch pieces
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
• 4 cloves of garlic, roughly chopped
• 1/4 cup of chicken broth (or water if you don’t have any)
• 2 tbsp cooking oil, separated
• 1 crown of broccoli, cut in to florets
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Salt, to taste

In a small bowl, combine chicken with honey, sesame oil, soy sauce, and cornstarch and allow it to marinade for half hour (up to overnight – the longer the better).

Heat 1 tbsp of cooking oil in a large skillet or wok over medium high heat. Add chicken and garlic and stir fry for about 5 minutes until it’s mostly browned and then remove from heat and set aside.

In the same skillet, add another tbsp of oil, chicken broth, and broccoli. Cook on medium heat, covered for 1 minute. Uncover and stir fry for about 2 more minutes or until broccoli is as tender as you prefer. For me, it should turn to a vibrant green.

Add chicken back in to the cooking pan / wok, along with oyster sauce and sesame oil, and stir fry everything together to mix well.

Remove from heat and serve! I recommend with white rice.

Continue to Content

Chinese Chicken and Broccoli Stir Fry

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This Broccoli Chicken Stir Fry is delicious and easy to make! Marinated cubed chicken stir fry with crunchy broccoli along with the sauce!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Marinade:

• 1 lb boneless skinless chicken thigh, cut in to 1/2 inch pieces
• 2 tsp honey
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1 tsp cornstarch

Stir Fry

• 4 cloves of garlic, roughly chopped
• 1/4 cup of chicken broth (or water if you don’t have any)
• 2 tbsp cooking oil, separated
• 1 crown of broccoli, cut in to florets
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Salt, to taste

Instructions

1. In a small bowl, combine chicken with honey, sesame oil, soy sauce, and cornstarch and allow it to marinade for half hour (up to overnight – the longer the better).
2. Heat 1 tbsp of cooking oil in a large skillet or wok over medium high heat. Add chicken and garlic and stir fry for about 5 minutes until it’s mostly browned and then remove from heat and set aside.
3. In the same skillet, add another tbsp of oil, chicken broth, and broccoli. Cook on medium heat, covered for 1 minute. Uncover and stir fry for about 2 more minutes or until broccoli is as tender as you prefer. For me, it should turn to a vibrant green.
4. Add chicken back in to the cooking pan / wok, along with oyster sauce and sesame oil, and stir fry everything together to mix well.
5. Remove from heat and serve! I recommend with white rice.

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  Clabber Girl Corn Starch, 6.5 Ounce, Package my vary
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  Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce + Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. Ounce + One NineChef Spoon
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  Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 139mgSodium: 973mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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By the way, if you’re interested in other dishes I like to order for Chinese takeout that I also make at home, here they are!

Chinese Dumplings

Mongolian Beef

Moo Goo Gai Pan

Broccoli Beef

Chicken Fried Rice

Shrimp Fried Rice

Twice Cooked Pork

Snow Peas Beef Stir Fry

Chinese Wontons

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