Homemade Chinese Chicken and Broccoli
Chicken and broccoli is a must-have for your weeknight dinner rotation, thanks to how easy it is to make and how the flavor rivals your favorite takeout. And high five, it tastes even better because you made it in your own kitchen! Seriously, you’re going to be shocked by how you can make this at home now! If you’re new to making Chinese stir-fries at home, this recipe is the perfect starting point. With juicy chicken thigh and crunchy broccoli, it’s both straightforward and delicious. No wok needed—just simple cooking steps to follow. Pair it with steamed rice for a complete meal that’s ready in just 30 minutes. We love our chicken and broccoli saucy, so this makes plenty of sauce for you to have extra for your rice! Save for quick and tasty weeknight dinners! You can make this recipe with boneless chicken thighs or chicken breasts, but after many (seriously, so many) times making this, I fully believe chicken thighs makes it taste most authentic to takeout! Looking for more fresh broccoli recipes? Check out my Crockpot Cheesy Chicken and Broccoli, Butter Garlic Pasta with Broccoli and Baked Broccoli Mac and Cheese.
Chinese Chicken and Broccoli Ingredients
This is broken up into 3 sections: chicken marinade, vegetables and the brown sauce. Chicken Marinade
Chicken thighs or chicken breasts, cut up into bite-size pieces Soy sauce, we use low sodium. Kitchen basics: cornstarch, sugar, baking soda, vegetable oil, water
For the brown sauce
Soy sauce, we use low sodium. Rice Cooking Wine Sesame oil Minced garlic Kitchen basics: brown sugar, vegetable oil and flour. Chicken broth, if you’re out of this you can also use water.
Vegetables Note: We like extra veggies so that’s why I make mine with broccoli, green bell pepper and sugar snap peas, but if you only want to use broccoli that’s fine!
Broccoli, chopped up into florets Green pepper, chopped up Sugar snap peas, chopped into bite size pieces
How to Make Chicken and Broccoli
In a large bowl, mix the chicken marinade ingredients, stirring to fully coat the chicken. Set aside. In a small bowl, combine the brown sauce ingredients. Heat up vegetable oil in a large skillet. Add the chicken, its marinade, and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked. Add broccoli, green pepper, sugar snap peas, remaining sauce, and a little extra liquid (chicken broth or water). Bring to a boil and cook until the sauce thickens and the broccoli is tender. Serve on top of steamed white rice, with plenty of extra sauce to soak it all in! Enjoy!
How to Store Leftovers
I doubt there will be any leftovers (there never is at our house!) but if there is, you can store in an airtight container in the refrigerator, good for 4 days. Heat up in the microwave until fully warmed up. Pin for later:
