Name: Chicken and Broccoli (Chinese Takeout Style) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breast (or thigh); 1 tablespoon Shaoxing wine (or dry sherry); 1/2 teaspoon salt; 1 teaspoon cornstarch; 3 tablespoons oyster sauce; 2 tablespoons Shaoxing wine (or dry sherry); 1/2 tablespoon dark soy sauce (or soy sauce); 1/4 cup chicken stock; 1 tablespoon sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 head broccoli, chopped into bite-sized florets; 2 tablespoons peanut oil (or vegetable oil); 4 cloves garlic, minced; 1 teaspoon ginger, minced

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If you’ve ever found yourself craving that classic takeout taste—crispy-tender broccoli paired with juicy chicken and a flavorful sauce—you’re going to love this Chicken and Broccoli (Chinese Takeout Style) Recipe. It’s exactly the kind of dish that hits all the right notes: simple to make at home, comforting, and packed with fresh ingredients. I remember the first time I nailed that deep, savory sauce at home and how impressed I was that it tasted just as good as any restaurant version!

This recipe is perfect for busy weeknights when you want something quick but don’t want to sacrifice flavor. Also, the beauty of making Chicken and Broccoli (Chinese Takeout Style) Recipe yourself is controlling what goes into it—you can keep it lighter, adjust the sauce’s sweetness or saltiness, or swap in ingredients you like. Trust me, once you make it this way, you’ll never have to order takeout again!

Ingredients You’ll Need

These ingredients come together beautifully to balance the savory, sweet, and vibrant flavors this dish is known for. To get the best from this recipe, try to use fresh garlic and ginger—they really elevate the overall taste. Also, don’t skip the Shaoxing wine; it adds that authentic depth, though dry sherry can work in a pinch.

Boneless skinless chicken breast or thigh: Thighs stay juicier, but breasts make a leaner dish.
Shaoxing wine (or dry sherry): Adds authentic flavor; can find it in most Asian markets.
Salt: Enhances all the flavors, so don’t skimp!
Cornstarch: Helps tenderize the chicken and thicken the sauce.
Oyster sauce: This is where that signature umami comes from—don’t substitute easily.
Dark soy sauce (or regular soy sauce): Dark soy adds color and subtle sweetness.
Chicken stock: Gives the sauce body—homemade or store-bought both work.
Sugar: Balances the savory elements—just a little does the trick.
Broccoli: Fresh and firm heads work best; chop into bite-sized florets.
Peanut or vegetable oil: For a neutral frying medium that won’t overpower.
Garlic and ginger: The aromatic base that wakes up the whole dish.

Variations

One of the things I love about this Chicken and Broccoli (Chinese Takeout Style) Recipe is how you can easily customize it to suit your tastes or pantry. I often switch up proteins or sneak in other veggies depending on what’s in my fridge. Don’t hesitate to make it your own!

Protein variation: I sometimes swap chicken for tofu or shrimp for a different twist—just adjust cooking times accordingly.
Vegetable options: Throw in some sliced bell peppers or snap peas when you want extra crunch and color.
Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
Spice it up: Add a pinch of crushed red pepper flakes or a dash of chili oil if you like a little heat.

How to Make Chicken and Broccoli (Chinese Takeout Style) Recipe

Step 1: Marinate the Chicken for Maximum Tenderness

Start by thinly slicing your chicken against the grain—this keeps it tender, not chewy. Toss the slices with Shaoxing wine, salt, and cornstarch in a bowl, and let it sit for about 15 minutes. This simple marinade really works wonders in building juicy, flavorful chicken pieces that absorb the sauce beautifully.

Step 2: Prepare Your Sauce Mix

While your chicken marinates, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt in a small bowl. I recommend mixing the cornstarch thoroughly to avoid lumps. This sauce blend is the heart of that takeout-style flavor, so trust me, don’t skip the chicken stock—it brightens and balances wonderfully.

Step 3: Blanch and Stir-Fry the Broccoli

Bring a pot of water to a boil and blanch your broccoli florets for 1-2 minutes until bright green and slightly tender. Drain and set aside. This quick blanch keeps the broccoli crisp—one of my favorite textures in this dish! Then heat your peanut oil in a wok or large skillet on high heat. Add garlic and ginger, stir-frying until fragrant but not burnt, about 30 seconds.

Step 4: Cook the Chicken and Combine

Add the marinated chicken to the wok and spread it out so it sears evenly. Stir-fry until the chicken turns opaque and starts browning on the edges—about 3-4 minutes. Toss in the broccoli, then pour the sauce over everything. Keep stirring until the sauce thickens and coats every piece, about 2 minutes. That glossy finish is the sign you’re ready to eat!

How to Serve Chicken and Broccoli (Chinese Takeout Style) Recipe

A white plate filled with a dish made of bright green broccoli florets and light brown pieces of cooked chicken, all covered in a glossy dark brown sauce. The broccoli has a crisp texture while the chicken pieces are tender and irregularly shaped. Next to the plate, there is a small round wooden bowl with a mound of fluffy white rice. The food is placed on a white cloth napkin on top of a textured wooden table, with a wooden board holding garlic cloves and broccoli pieces in the background. A pair of black chopsticks rests next to the bowl of rice. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle sliced green onions and toasted sesame seeds on top—it adds that extra fresh, nutty crunch that’s just irresistible. Sometimes I toss in a few fresh cilantro leaves for a bright finish. These small touches make the dish feel special and restaurant-worthy right at your own table.

Side Dishes

White or jasmine rice is my go-to side to soak up all that sauce, but brown rice or even cauliflower rice work well too if you want a lighter option. For a more complete meal, you might throw together a quick cucumber salad or some steamed dumplings alongside. It’s pretty much a guaranteed crowd-pleaser!

Creative Ways to Present

For a fun twist, I’ve served this Chicken and Broccoli (Chinese Takeout Style) Recipe inside crispy lettuce cups or on top of a bed of noodles. It’s always a hit when I’m hosting because it looks elegant but doesn’t require extra fuss. Plus, everyone loves the option to customize their own bites.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well stored in an airtight container in the fridge for up to 3 days. I usually separate the broccoli and chicken if I plan to reheat to preserve texture best, but if you’re in a rush, one container works fine—just know the broccoli will soften more.

Freezing

I’ve frozen this dish occasionally, but since broccoli tends to get mushy after freezing, I recommend freezing only the cooked chicken and sauce. Thaw overnight in the fridge and reheat with some freshly steamed broccoli for that fresh crunch.

Reheating

My favorite way to reheat is in a hot skillet over medium heat with a splash of water or chicken stock to loosen the sauce. Microwave works in a pinch, but you might lose some of that lovely sauce thickness and crisp-tender broccoli texture.

FAQs

Can I use frozen broccoli for this Chicken and Broccoli (Chinese Takeout Style) Recipe?

Frozen broccoli can be used, but it tends to release more water when cooking, which can dilute the sauce and make the texture softer. If using frozen, be sure to drain well and maybe reduce the added chicken stock slightly to keep the sauce nice and thick.
What’s the best cut of chicken for this recipe?

Both breast and thigh work well, but chicken thigh is more forgiving and stays juicier during cooking. If you prefer leaner meat, go with breast, just slice it thin to cook quickly and evenly.
Is Shaoxing wine necessary, or can I skip it?

Shaoxing wine adds a unique depth and slightly sweet tang that’s hard to replicate. You can substitute dry sherry or even omit it in a pinch, but the flavor won’t be quite as authentic.
How do I prevent the chicken from sticking to the pan?

Make sure your pan is hot before adding the chicken and use enough oil to coat the surface. Avoid overcrowding the pan so the chicken can sear instead of steam, which helps prevent sticking and develops great flavor.
Can I make this recipe vegetarian?

Absolutely! Replace chicken with firm tofu or a mix of mushrooms, and swap oyster sauce for a vegetarian mushroom sauce alternative to keep the richness without animal products.

Final Thoughts

This Chicken and Broccoli (Chinese Takeout Style) Recipe is one of those dishes that feels like a comforting dinner and a celebration of flavor all at once. It’s been my go-to when I want a quick but satisfying meal without settling for bland home cooking. Trust me when I say, once you try making it yourself, you’ll appreciate how easy it is to capture that takeout magic in your own kitchen. So go ahead, give it a try—you’ll be amazed at the difference and probably have a new favorite weeknight dinner in your rotation!