Chinese Chicken and Broccoli is a quick, flavorful dinner made with tender chicken, crisp broccoli, garlic, ginger, and a rich soy sauce glaze. It comes together in about 30 minutes, making it a great option for busy weeknights.
Why You’ll Love This Recipe
This homemade version is faster than takeout and easy to make in one pan. The chicken turns juicy and golden, the broccoli stays slightly crisp, and the sauce adds a deep savory flavor. Serve it over rice, quinoa, or cauliflower rice for a simple complete meal.
Ingredients
For the Soy Glaze
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Chicken and Broccoli
- 2 teaspoons olive oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup finely chopped onion
- 2–3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 12 oz broccoli florets
- 1 tablespoon sesame seeds, optional
Instructions
1. Make the Sauce
In a microwave-safe bowl, combine the vegetable broth, soy sauce, sesame oil, and maple syrup. Microwave for about 1 minute, just until warm. Whisk in the cornstarch until smooth, then set aside.
2. Cook the Chicken
Heat a large skillet over medium-high heat. Add the olive oil, then place the chicken slices in a single layer. Let them cook undisturbed for 2–3 minutes so they can brown. Flip and cook for another 2 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Aromatics
In the same skillet, add the onion, garlic, and ginger. Stir-fry for about 1 minute, until fragrant.
4. Combine Everything
Pour the soy glaze into the skillet and cook until it begins to thicken. Add the cooked chicken and broccoli, then stir everything together. Cook for 2–3 minutes, or until the broccoli reaches your preferred tenderness.
5. Serve
Serve hot over rice, quinoa, or cauliflower rice. Sprinkle with sesame seeds if desired.
Tips and Variations
Use low-sodium soy sauce and broth to keep the dish from becoming too salty. You can swap chicken breast for boneless chicken thighs or chicken tenderloins. Coconut aminos can be used instead of soy sauce, and shallots can replace onion for a milder flavor.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Freezing is not recommended because the broccoli may become soft and lose its color after reheating.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: about 246 per serving