Chicken and broccoli is a classic Chinese takeout dish! This recipe is straight out of my parents' restaurant with a secret on how to make the chicken ultra tender. Perfect for a quick and easy dinner.
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/Chicken-Broccoli-2.jpg?resize=683%2C1024&ssl=1)
Why You'll Love This Recipe
- Quick and easy dinner! It takes 25 minutes to make with only 10 minutes of cooking time.
- Flavorful sauce! The sauce is made with a soy sauce base with sesame oil, shaoxing wine, ginger, garlic, and scallions.
- The chicken is tender! We're using a technique called velveting to make the chicken tender and juicy just like your favorite take out restaurant.
Ingredients
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/Chicken-Broccoli-Ingredients.jpg?resize=683%2C1024&ssl=1)
Instructions
- Mix the chicken with oil, baking soda, corn starch, and salt. Set aside for 15 minutes to tenderize the meat.
- Bring a pot of water to a boil and blanch the broccoli for 3-5 minutes or until tender crisp. Drain and set aside.
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/1.jpg?resize=720%2C600&ssl=1)
- Mix the brown sauce and set aside.
- In a wok or large skillet on high heat, add oil and sear the chicken for 1 minute on each side. Work in batches as needed.
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/2.jpg?resize=720%2C600&ssl=1)
- Add broccoli and brown sauce and bring to a boil.
- Mix corn starch with water and drizzle over the chicken and broccoli. Stir immediately and cook until the sauce is thickened.
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/3.jpg?resize=720%2C600&ssl=1)
Alternative Method with Less Oil
If you're conscious about calories and oil, you can boil the chicken with the broccoli.
Then, bring the brown sauce to a boil in a skillet and thicken with the corn starch slurry.
Toss in the drained chicken and broccoli.
Tasty Tips
- To easily slice the chicken into thin pieces, place the chicken breast in the freezer for 1 hour or until partially frozen.
- Make a batch of brown sauce to keep in the fridge to whip up a quick stir fry dinner anytime!
- Serve with fried rice, white rice, or brown rice to soak up the delicious sauce!
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/Chicken-Broccoli-Step-2.jpg?resize=683%2C1024&ssl=1)
![chinese sausage fried rice in a bowl](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/01/IMG_4527.jpg?resize=683%2C1024&ssl=1)
FAQs
What is velveting?
Velveting is a technique in Chinese cooking to make lean cuts of meat tender by coating the protein in oil and corn starch. This creates a protective coating to seal in the moisture and protect it from the hot wok.
Some recipes include egg whites but I don't feel that it's necessary.
I also like to include baking soda to ensure tender chicken. Since we're only using a little bit of baking soda, there is no need to rinse it off. If you're using high quality chicken, feel free to omit the baking soda.
How do I store leftovers?
Store leftover chicken and broccoli in an airtight container for up to 3 days.
How do I reheat leftovers?
Reheat on the stove on medium heat or microwave until heated through.
![](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/Chicken-Broccoli-1.jpg?resize=683%2C1024&ssl=1)
More Quick & Easy Asian Recipes You'll Love
![Chicken & Broccoli](https://i0.wp.com/beyondthenoms.com/wp-content/uploads/2021/09/Chicken-Broccoli-2.jpg?fit=167%2C250&ssl=1)
Chicken and Broccoli Stir Fry
Ingredients
- 1 pound broccoli florets
- 2 tablespoons canola oil
For the Chicken
- 1 pound chicken breast thinly sliced
- 1 teaspoon canola oil
- ½ teaspoon baking soda
- 2 teaspoons corn starch
- ¼ teaspoon salt
Brown Sauce
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons dark soy sauce
- 2 ½ tablespoons sugar
- ½ teaspoon msg optional
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
- 1 teaspoon shaoxing wine
- ¼ cup water or chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 tablespoon scallions, white parts only thinly sliced
Corn Starch Slurry
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- In a bowl, mix chicken, oil, baking soda, corn starch, and salt to tenderize the chicken. Set aside for 15 minutes.
- Bring a pot of water to a boil then add the broccoli. Cook for 3-5 minutes or until tender crisp. Drain and set aside.
- Mix the sauce ingredients and set aside.
- In a large skillet or wok on high heat, add 2 tbsp. oil and sear the chicken for 1 minute on each side in a single layer. Cook in batches if needed.
- Toss in the broccoli and brown sauce and cook for 1 minute. Mix the corn starch slurry and add to the chicken and broccoli. Stir immediately and cook for 1 minute or until the sauce is thickened.
Notes
- To easily slice the chicken into thin pieces, place the chicken breast in the freezer for 1 hour or until partially frozen.
- Adjust the thickness of the sauce to your liking, add a splash of water if it's too thick or more cornstarch slurry to thicken.
Jess says
Hi. What if I don’t have the wine or oyster sauce? Any subs?