Chicken and Broccoli Chinese Takeout Style

Chicken and Broccoli Chinese Takeout Style tastes savory, garlicky, and just a little sweet, with tender chicken and crisp-tender broccoli in glossy brown sauce. It works perfectly for busy weeknights, since you can get it on the table in about 30 minutes, even if you move slower than the average takeout chef. I cook this on repeat in my own tiny kitchen, usually in sweatpants and socks that do not match.

Why You Should Try This Chicken and Broccoli Chinese Takeout Style

This recipe gives you that classic Chinese takeout flavor with simple supermarket ingredients. You control the salt, sugar, and oil, so the dish tastes lighter but still satisfies the same craving.

You also save money and time, since you skip the delivery fee and the wait. Leftovers reheat beautifully, so you cook once and eat twice.

“Tastes exactly like my favorite Chinese takeout spot, but fresher and hotter from my own stove ★★★★★”

Ingredients You’ll Need

Chicken and Broccoli

• 1 ½ pounds boneless skinless chicken breast

  • Slice thinly across the grain for tenderness.
  • Use boneless thighs if you prefer richer flavor.

• 4 cups broccoli florets

  • Fresh broccoli gives the best texture.
  • Use frozen florets in a pinch and cook them straight from frozen so they do not turn mushy.

• 2 tablespoons neutral oil

  • Use canola, vegetable, avocado, or peanut oil.
  • Avoid olive oil since the flavor competes with the sauce.

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced or grated

  • Use ginger paste from a tube as a shortcut.

Chicken marinade

This quick marinade gives that classic velvety restaurant texture.

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
  • Use chicken broth if you do not cook with alcohol.
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon neutral oil

Sauce ingredients

• ⅓ cup low sodium soy sauce

  • Use regular soy sauce and add a splash of water if you only have the full sodium version.

• ⅓ cup chicken broth

  • Use bouillon or base mixed with water as a pantry shortcut.

• 2 tablespoons oyster sauce

  • This adds deep savory flavor.
  • Use vegetarian oyster sauce or hoisin sauce if you avoid shellfish.

• 1 tablespoon brown sugar, packed

  • Adjust to taste if you like it less sweet.

• 1 teaspoon toasted sesame oil

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper or black pepper

• Optional heat: ¼ teaspoon red pepper flakes or a drizzle of chili oil

Optional garnishes

• Sliced green onions
• Toasted sesame seeds
• Extra chili oil or chili crisp

Equipment list

• Large skillet or wok
• Cutting board and sharp knife
• Small and medium mixing bowls
• Whisk or fork for mixing sauce
• Measuring cups and spoons
• Tongs or spatula
• Small pot for blanching broccoli, or a microwave-safe bowl

Tips & Tricks

• Slice the chicken thin and even so it cooks quickly and stays tender.
• Stir the sauce again right before you pour it in so the cornstarch mixes back in.
• Blanch or microwave the broccoli until bright green and crisp-tender, not soft.
• Pat the chicken dry before marinating so the marinade sticks well.
• Heat the pan until the oil shimmers so the chicken sears instead of steams.
• Cook the chicken in batches if your pan feels crowded to avoid pale, soggy pieces.
• Use low sodium soy sauce so the sauce does not taste too salty.
• Keep a little extra chicken broth nearby to thin the sauce if it thickens more than you like.
• Start the rice before you cook the chicken and broccoli so everything finishes together.
• Taste the finished sauce and adjust with a pinch of sugar or splash of soy sauce as needed.

How to Make Chicken and Broccoli Chinese Takeout Style

Step 1: Prep the chicken

Slice the chicken breasts into thin strips, about ¼ inch thick. Cut across the grain so the pieces stay tender. Place the sliced chicken in a medium bowl.

Add soy sauce, Shaoxing wine or broth, sugar, cornstarch, and oil to the bowl. Stir until every piece of chicken looks coated and glossy. Set the bowl aside while you prep the broccoli and sauce.

Step 2: Prep the broccoli

Cut the broccoli into bite-size florets if you have not done that yet. Bring a pot of water to a boil and salt it lightly. Add the broccoli and cook 1 to 2 minutes until bright green and slightly tender.

Drain the broccoli and run it under cold water or place it in a bowl of ice water. This step stops the cooking and keeps the color vibrant. Drain well and set aside.

Step 3: Mix the sauce

In a bowl or large measuring cup, add soy sauce, chicken broth, oyster sauce, brown sugar, sesame oil, cornstarch, and pepper. Whisk until the mixture looks smooth and no cornstarch lumps remain. Taste a drop and adjust sugar or soy sauce if you want.

Keep the sauce near the stove so you can grab it quickly. The cooking moves fast once the pan heats up. Give it a quick stir again right before you pour it into the pan.

Step 4: Stir fry the chicken

Heat a large skillet or wok over medium high heat. Add 1 tablespoon of neutral oil and swirl to coat the pan. When the oil shimmers, add half the marinated chicken in a single layer.

Let the chicken sit for about 30 seconds, then stir and cook until the pieces turn opaque and lightly browned, about 3 to 4 minutes. Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon of oil and repeat with the rest of the chicken.

Step 5: Cook the aromatics

Lower the heat slightly to medium. Add the minced garlic and ginger to the empty pan. Stir constantly for about 30 seconds until fragrant.

Do not walk away, since garlic can burn quickly. If the pan looks too dry, add a tiny splash of oil. Move right to the next step once you smell the garlic and ginger strongly.

Step 6: Bring everything together

Return all the cooked chicken and any juices to the pan with the garlic and ginger. Add the blanched broccoli. Toss everything together so the flavors start to mingle.

Give the sauce a quick stir, then pour it into the pan. Stir constantly as the sauce heats. The sauce will thicken and turn glossy in 1 to 2 minutes.

Step 7: Adjust and finish

Check the thickness of the sauce. Add a splash of chicken broth or water if it feels too thick, then stir again. Add red pepper flakes or chili oil if you want a little heat.

Taste a piece of chicken and a floret of broccoli. Adjust with a pinch of sugar or a small splash of soy sauce if needed. Turn off the heat and sprinkle with green onions and sesame seeds if you use them.

Step 8: Serve

Spoon the Chicken and Broccoli Chinese Takeout Style over hot steamed rice. Use jasmine rice, brown rice, or cauliflower rice if you want a lighter option. Serve extra sauce from the pan over the top so every bite tastes saucy and flavorful.

If you pack leftovers for lunch, keep the rice and chicken separate so you can heat them evenly. I often double the recipe and portion it into meal prep containers, because future me always thanks past me.

What to Serve with Chicken and Broccoli Chinese Takeout Style

Serve this Chicken and Broccoli Chinese Takeout Style with steamed jasmine rice, brown rice, or even noodles for a heartier plate. Add a simple side of steamed or stir fried vegetables like snap peas, carrots, or baby bok choy to round out the meal. A bowl of egg drop soup or hot and sour style soup also pairs nicely and stretches the dinner further.

If you want a lighter option, serve it over shredded cabbage or a bed of mixed greens and treat it like a warm salad bowl. I also like a side of sliced oranges or pineapple to finish the meal with something fresh and juicy.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat gently in a skillet over medium heat with a splash of water or broth until hot and saucy.
• Use the microwave in short bursts, stirring between each round, so the chicken does not overcook.
• Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.