Description

Craving takeout but want something homemade and healthier? This Chicken and Broccoli recipe brings all the flavors of your favorite Chinese restaurant dish right to your kitchen. Tender chicken, crisp broccoli, and a savory brown sauce come together in under 30 minutes!

Ingredients

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For the Chicken Marinade:

1 lb boneless, skinless chicken breast or thighs, sliced thin
1 tablespoon soy sauce
1 teaspoon cornstarch

For the Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 cup chicken broth or water
1 teaspoon sesame oil

For the Stir Fry:

2 tablespoons vegetable oil
3 cups broccoli florets
3 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)

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Instructions

Marinate the Chicken:
In a bowl, mix the sliced chicken with soy sauce and cornstarch. Let it sit while you prep the other ingredients.
Mix the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin, brown sugar, cornstarch, broth, and sesame oil.
Cook the Broccoli:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2–3 minutes until bright green and just tender. Remove from pan and set aside.
Stir-Fry the Chicken:
Add the remaining tablespoon of oil to the pan. Add chicken and cook for 3–4 minutes until it starts to brown and is cooked through.
Combine Everything:
Add garlic (and ginger if using) to the pan with the chicken. Stir for 30 seconds, then return broccoli to the pan.
Add the Sauce:
Pour in the sauce and stir until it thickens and evenly coats the chicken and broccoli—about 1–2 minutes.

Serve:
Serve hot over steamed rice or cauliflower rice for a low-carb option.

Notes

Swap in other veggies like carrots or snap peas for variety.

Want it spicier? Add a pinch of red pepper flakes or a drizzle of sriracha.

This dish stores well—perfect for meal prep!