Chicken and Broccoli

Chicken and broccoli is a classic and nutritious dish that is loved by many. This simple yet flavorful combination is a staple in various cuisines around the world. Whether stir-fried, baked, or grilled, the tender chicken and crisp broccoli come together to create a delightful and wholesome meal.

Why Everyone Loves This Recipe:

1. Authentic Takeout Flavor: My recipe captures the authentic flavors of your favorite takeout chicken and broccoli dish. This tastes just like if you ordered out, but so, so much better.

2. Versatile: Whether you prefer your dish spicier or sweeter or would rather add your favorite veggies instead of broccoli, this recipe allows you to customize it to suit your taste preferences.

3. Healthier Alternative: By using fresh ingredients and controlling the cooking process, you can enjoy a healthier version of a beloved takeout dish without sacrificing taste. You can control the sodium, sugar and fat content!

Do I Have To Use Chicken Breast?

Most people prefer to use Chicken Breasts, but you can also use chicken thighs because with their higher fat content, they are harder to overcook, and all that extra fat equals nothing but flavor flavor flavor!   

Tips and Shortcuts for making Chicken and Broccoli: 

1. Marinate your chicken the night before to save time on cooking day and enhance your chicken’s flavor even more.

2. Use pre-cut or frozen broccoli to save time, but remember to pat it dry to prevent it from becoming too soggy while cooking.

3. To make it spicier, add hot chili oil, sriracha, red pepper flakes, or your favorite hot sauce.

4. Substitute plain white rice with fried rice or noodles for a different twist.   

Try out my Fried Rice or Lo Mein recipe and replace the meat with your Chicken and Broccoli!

Ingredients: (Full Recipe Below)

  • Boneless Skinless Chicken Breasts
  • Broccoli Florets
  • Soy Sauce
  • Minced Garlic
  • Sesame Oil
  • Hoison Sauce
  • Cornstarch
  • Sugat
  • Rice Wine Vinegar
  • Water
  • Baking Soda

How to Make Chicken & Broccoli:

1. Combine baking powder, cornstarch, cold water, and rice wine vinegar with sliced chicken.

2. In a large wok, add in sesame oil and sear chicken until golden brown. Remove.

3. In a small bowl, mix soy sauce, oyster sauce, sugar, shao xing wine, and chicken broth.

4. Add more oil and garlic to the same pan, pour in the sauce mixture, allow it to combine, and finally add the cornstarch slurry.

5. Add steamed broccoli and chicken, and combine them.

6. Serve the chicken and broccoli over cooked white rice.

7. Garnish with sesame seeds and sliced green onions.

Substuitions and Recipe Variations

For Chicken:

  1. Tofu: Use firm or extra-firm tofu, pressed and cubed.
  2. Tempeh: A nutty-flavored protein that can be marinated similarly to tofu.
  3. Shrimp: Adds a seafood twist to the dish.
  4. Pork: Thinly sliced pork loin or tenderloin, marinated and stir-fried.
  5. Beef: Thinly sliced flank steak or sirloin, marinated and cooked similarly to chicken.
  6. Seitan: A high-protein, meat-like texture perfect for vegetarians or vegans.

Recipe Subsititions For Broccoli:

  1. Cauliflower: Similar texture and can be stir-fried just like broccoli.
  2. Green Beans: Crunchy and fresh, they make a good substitute.
  3. Asparagus: Adds a unique flavor and works well in stir-fries.
  4. Bell Peppers: Add color and sweetness to the dish.
  5. Snow Peas: Provide a crisp texture and complement the flavors well.
  6. Bok Choy: Adds a leafy green element to the dish.

Chicken and Broccoli

Tender pieces of chicken stir-fried with crisp broccoli florets in a savory sauce, creating a delicious and satisfying meal. The combination of protein-packed chicken and nutrient-rich broccoli makes for a wholesome and flavorful dish that is both comforting and nourishing. This classic stir-fry is a versatile option, allowing for the customization of flavors and textures to suit individual preferences.

Print Recipe

Prep Time 15 minutes Cook Time 18 minutes

Course dinnerCuisine American, Asian

Servings 3Calories 411 kcal


For the chicken

  • 2 lbs boneless skinless chicken breast
  • 2 cups steamed broccoli florets
  • 1 tbsp rice wine vinegar
  • 1 tbsp cold water
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • 2 tbsps sesame oil for frying
  • 3 small garlic gloves minced

For the sauce

  • 1 cup chicken broth low sodium
  • ¼ cup soy sauce
  • ¼ cup hoison
  • 1 tbsps shaoxing wine optional but recommened
  • cup sugar
  • 2 tbsp corn starch
  • 2 tbsp cold water


Prepare the chicken

  • Start by slicing the chicken into thin slices. To make it easier to slice, you can freeze it for 30 minutes. Then, in a large bowl, add baking soda, cornstarch, rice wine vinegar, and cold water. Mix well and set aside.

Sear the chicken

  • In a large wok, add 1 tbsp of sesame oil, and sear the chicken on medium high heat, mixing occasionally, until it is golden brown. Remove and set aside,

Prepare the sauce

  • In the same wok where you cooked the chicken, add 1 tablespoon of sesame oil and cook the garlic until fragrant. Then, add soy sauce, chicken broth, hoisin, Shaoxing wine, and sugar. Mix everything together. In a separate bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Slowly add the slurry to the sauce, mix well, and simmer for 2-3 minutes.

Mix it all together

  • Add in cooked chicken, steamed broccoli, and mix. Serve with favorite sauce! Enjoy hot.

Keyword chicken and broccoli, takeout

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