Name: Chinese Chicken and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 teaspoons olive oil; 1 lb boneless skinless chicken breast, thinly sliced; 1/4 teaspoon kosher salt; 1/4 teaspoon coarse black pepper; 3/4 cup onion, finely chopped; 2-3 cloves garlic, finely chopped ((about 1 tablespoon)); 1 teaspoon finely chopped ginger, packed; 12 oz broccoli florets ((about 3 cups)); 1/3 cup low-sodium soy sauce; 1/2 cup low-sodium vegetable broth; 1 Tablespoon pure maple syrup; 1 teaspoon sesame oil; 1 Tablespoon cornstarch; 1 Tablespoon sesame seeds (optional)

Chinese chicken and broccoli is a simple, satisfying dish with tender slices of chicken, crisp-tender broccoli, and a glossy, savory-sweet soy glaze that clings to every bite. The sauce is slightly sweet from maple syrup, salty from low-sodium soy, and rounded by sesame and ginger for warmth. Texture is key here: lightly browned chicken, crunchy broccoli, and a smooth, thickened sauce. It’s an easy weeknight meal that comes together in about 20–30 minutes and shines over rice or noodles. If you like a creamier take, try this twist on the theme with cheesy chicken and broccoli orzo for a comforting change.

Why You’ll Love This Chinese Chicken and Broccoli

Fast to make: most of the cooking happens in one skillet in under 30 minutes.
Balanced texture: browned chicken pieces paired with crisp broccoli.
Bright, simple sauce: maple and ginger add a clean, homey flavor.
Low fuss: pantry-friendly ingredients and easy steps.
Flexible for sides: pairs well with rice, noodles, or a simple salad.
Healthy-ish: uses low-sodium soy and lean chicken breast.
Kid-friendly: mild, slightly sweet flavor that pleases many palates.
Easy to scale: double or halve the recipe without changing technique.

What Is Chinese Chicken and Broccoli?

Chinese chicken and broccoli is a classic stir-fry-style dish made of thinly sliced chicken breast and broccoli florets tossed in a savory soy-based glaze. It tastes savory with a gentle sweetness and a touch of sesame and ginger. The sauce is glossy and coats the ingredients without pooling, giving each bite a balanced flavor. Cooking is quick: high-heat pan searing the chicken, a brief sauté for aromatics, then steaming the broccoli in the sauce until crisp-tender. The vibe is cozy weeknight dinner — simple, fast, and made to share.

Ingredients for Chinese Chicken and Broccoli

For the Base

2 teaspoons olive oil
1 lb boneless skinless chicken breast, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon coarse black pepper
3/4 cup onion, finely chopped
2–3 garlic cloves, finely chopped (about 1 tablespoon)
1 teaspoon finely chopped ginger, packed
12 oz broccoli florets (about 3 cups)

For the Sauce

1/3 cup low-sodium soy sauce
1/2 cup low-sodium vegetable broth
1 Tablespoon pure maple syrup
1 teaspoon sesame oil
1 Tablespoon cornstarch

To Serve

1 Tablespoon sesame seeds (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Soy sauce: Use low-sodium as called for. For a gluten-free option, substitute tamari or coconut aminos (optional).
Vegetable broth: You can use chicken broth if you prefer its flavor; keep it low-sodium to control salt.
Maple syrup: Brown sugar or honey work as substitutes, but the flavor will shift slightly.
Sesame oil: Adds nutty warmth; if you skip it, add a pinch more ginger or a few drops of toasted sesame seeds for flavor.
Cornstarch: Necessary to thicken the glaze. Arrowroot is an optional 1:1 substitute.
Chicken: You can swap with firm tofu (press and pat dry) for a vegetarian option — treat it gently when stirring to keep cubes intact (optional).
Broccoli: Cauliflower florets or snap peas can substitute in part or in full for a different texture (optional).

Step-by-Step Instructions

Step 1 – Prepare the sauce and slurry

In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/2 cup low-sodium vegetable broth, 1 Tablespoon pure maple syrup, and 1 teaspoon sesame oil.
In a separate small cup, mix 1 Tablespoon cornstarch with 2 Tablespoons cold water until smooth. Set both aside.
Visual cue: The sauce should look thin and slightly darker from the soy; the cornstarch slurry must be lump-free.

Step 2 – Season and sear the chicken

Heat a large skillet or wok over medium-high heat. Add 2 teaspoons olive oil and let it shimmer.
Add the thinly sliced chicken in a single layer. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon coarse black pepper.
Cook without moving for about 2 minutes, then stir and cook until just browned and mostly cooked through, about 2–3 more minutes.
Remove the chicken to a plate and reserve any pan juices.
Visual cue: Chicken should have light golden edges but not be dry in the center.

Step 3 – Sauté the aromatics

In the same skillet, add the chopped onion and sauté for about 1–2 minutes until translucent.
Add the garlic and ginger and cook for 30–45 seconds until fragrant, stirring so they don’t burn.
Pro cue: Keep the heat medium-high; aromatics will release flavor fast but can scorch quickly.

Step 4 – Add broccoli and sauce

Add the broccoli florets to the skillet and stir to combine with the aromatics.
Pour in the prepared soy-maple sauce and give a quick stir.
Cover the skillet and let steam for 2–3 minutes until broccoli is crisp-tender (cook a bit longer if you like softer broccoli).

Step 5 – Thicken and finish

Remove the cover and return the chicken to the skillet.
Give the cornstarch slurry a quick stir (it may settle) and pour it into the skillet while stirring.
Cook for 1–2 minutes, stirring, until the sauce thickens to a glaze that coats the chicken and broccoli.
Sprinkle with 1 Tablespoon sesame seeds if using and toss once to combine.
Pro cue: The finished sauce should cling to ingredients and leave just a little sheen on the pan — if it’s too thick, add a splash of vegetable broth; if too thin, simmer a little longer.

Pro Tips for Success

Slice the chicken thin and even so it cooks quickly and evenly.
Heat the pan properly before adding chicken—this gives a good sear and flavor.
Don’t overcook broccoli; aim for bright green and slightly crisp for the best texture.
Keep the cornstarch slurry cold and stirred to avoid lumps when adding.
If your pan gets crowded, cook chicken in two batches to keep browning.
Taste and adjust: add a pinch more maple syrup if you want sweetness, or a few drops of soy for salt.
Use a wide skillet or wok so ingredients cook evenly and you can toss without spills.
Rest chicken briefly off heat before finishing for juicier meat.

Flavor Variations

Optional: Spicy kick — stir in 1/4–1/2 teaspoon crushed red pepper or a drizzle of chili oil when you add the sauce.
Optional: Add mushrooms — sliced cremini or shiitake tossed in with the onion for earthy depth.
Optional: Citrus brightness — finish with a squeeze of fresh lime or lemon before serving for a bright note.
Optional: Nutty crunch — swap sesame seeds for toasted sliced almonds or cashews as a topping.
Optional: Green onion finish — garnish with sliced green onions for a fresh, sharp finish.
Optional: Swap protein — use turkey breast or extra-firm tofu, adjusting cooking time accordingly.

Serving Suggestions

Serve over steamed jasmine or brown rice to soak up the glaze.
Toss with cooked lo mein or rice noodles for a noodle bowl.
Plate with a side of steamed edamame or a simple cucumber salad for balance.
Make it a bowl: add a scoop of rice, the chicken and broccoli, and a drizzle of extra sauce.
Serve family-style straight from the skillet for casual weeknight dinners.
Pack for lunch in a microwave-safe container — rice below, chicken and broccoli on top.

Make-Ahead, Storage & Reheating

Make-ahead: Slice chicken, chop broccoli, and mix the sauce and slurry up to 24 hours ahead and keep chilled.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, stirring until hot. Microwaving on medium in short bursts also works.
Texture changes: Broccoli will soften after refrigeration and reheating. To retain more crunch, briefly re-steam or blanch fresh broccoli and add when reheating.

Storage and Freezing Instructions

Freezing: Freezing cooked chicken and broccoli is possible but not ideal — cooked broccoli becomes soft and can become watery after thawing. If you must freeze, store in a freezer-safe container for up to 2 months.
Best approach: Freeze the cooked chicken and sauce separately from the broccoli, or freeze only the sauce. Thaw overnight in the fridge and reheat, adding freshly steamed broccoli for best texture.
Thawing: Thaw in the refrigerator overnight. Reheat in a skillet and add fresh or quickly steamed broccoli to restore texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~290 kcal | ~28 g | ~9 g | ~7 g | ~1.6 g | ~750 mg

Estimates vary by brands and portions.

FAQ About Chinese Chicken and Broccoli

Q: Why is my sauce too thin?
A: The cornstarch slurry may have been undercooked or too diluted. Stir and simmer a minute more, or add a little more slurry (mix extra cornstarch with cold water first).
Q: Why did my sauce get lumpy?
A: Lumps form when slurry is added without stirring or if slurry was not mixed well. Always whisk slurry until smooth and stir the pan while adding it.
Q: How do I keep chicken juicy?
A: Slice thin, cook quickly over medium-high heat, and avoid overcooking. Remove briefly before finishing in the sauce to avoid drying.
Q: Can I make this gluten-free?
A: Yes — use tamari or coconut aminos instead of soy sauce and confirm your vegetable broth is gluten-free.
Q: How can I make this less salty?
A: Use low-sodium soy and low-sodium broth (as in the recipe), and taste before adding any extra salt.
Q: How long should broccoli cook?
A: Steam covered for 2–3 minutes for crisp-tender broccoli. Cook a bit longer if you prefer it softer.

TastyInspo Notes

Finish with toasted sesame seeds for aroma and a little texture contrast.
Plate with the glaze spooned over the top so each bite has sauce but isn’t soggy.
For a glossy finish, let the sauce bubble until it slightly reduces before adding chicken back.
Use a cast-iron or heavy-bottom skillet for even heat and better browning on the chicken.
If serving a crowd, double the sauce but cook in batches so everything browns well.

Troubleshooting

Bland flavor: Increase maple syrup by 1/2 teaspoon and add a splash more soy to balance sweetness and salt.
Overcooked chicken: Check doneness early; remove chicken when just cooked through and finish in sauce.
Soggy broccoli: Don’t over-steam. Keep lid on for short time, then uncover and finish to avoid steam pooling.
Lumpy sauce: Mix slurry well in cold water before adding and stir constantly while it thickens.
Burnt garlic/ginger: Add garlic and ginger only after the onions are soft and lower the heat slightly.
Too salty: Dilute sauce with a splash of water or low-sodium broth and add a tiny pinch of sugar or maple syrup to rebalance.

Final Thoughts

This Chinese chicken and broccoli recipe hits the sweet spot between quick and flavorful, giving you a weeknight meal that feels special without the fuss. With simple steps and a short ingredient list, it’s easy to make ahead, tweak, and serve in multiple ways. Give it a try, and adjust small details to match your taste for perfect texture and glaze every time.

Conclusion

For another classic take on this family favorite and extra technique notes, check out this Chinese takeout-style version for inspiration: Chicken and Broccoli (Chinese Takeout Style) – Omnivore’s Cookbook.