Chicken and Broccoli (Chinese Takeout Style) Recipe
This Chicken and Broccoli recipe captures the essence of classic Chinese takeout with tender chicken breast stir-fried alongside crisp broccoli florets, all enveloped in a savory, slightly sweet oyster sauce-based glaze. The dish is quick to prepare and perfect for a satisfying weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Chicken & Marinade
- 1 lb boneless skinless chicken breast (or thigh)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 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
Stir-fry
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with Shaoxing wine, salt, and cornstarch. Mix well to coat the chicken thoroughly and set aside for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt until smooth and fully combined. Set the sauce mixture aside.
- Cook the Broccoli: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry until they turn bright green and become tender-crisp, about 3-4 minutes. Remove broccoli from the pan and set aside.
- Stir-fry Garlic and Ginger: In the same pan, add the remaining 1 tablespoon of peanut oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not browned.
- Cook the Chicken: Increase heat to high and add the marinated chicken to the pan. Stir-fry the chicken pieces until cooked through and lightly browned, about 5-6 minutes.
- Combine Everything: Return the cooked broccoli to the pan with the chicken. Stir the prepared sauce again, then pour it over the chicken and broccoli mixture. Stir constantly and cook until the sauce thickens and coats the ingredients nicely, about 2 minutes.
- Serve: Remove from heat and serve immediately with steamed rice or noodles for a complete meal.
Notes
- Use thigh meat instead of breast for a juicier, more flavorful dish.
- Adjust the sugar in the sauce to your taste preference, or substitute with a natural sweetener.
- Broccoli can be blanched beforehand if preferred for softer texture.
- If Shaoxing wine is unavailable, dry sherry or mirin can substitute well.
- For a gluten-free option, ensure oyster sauce and soy sauce are gluten-free varieties.
Keywords: Chicken and Broccoli, Chinese takeout, stir-fry, quick dinner, oyster sauce chicken, easy Chinese recipe