Name: Chinese Takeout Style Chicken and Broccoli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced; 2 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 1 teaspoon ginger, minced; 1/3 cup low-sodium soy sauce; 1/4 cup chicken broth; 2 tablespoons oyster sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional); 3 cups fresh broccoli florets; Sesame seeds for garnish

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If you’ve ever wished you could magically conjure up your favorite takeout at home, you are in for a treat with this Chinese Takeout Style Chicken and Broccoli Recipe. Imagine tender slices of chicken perfectly coated in a savory, glossy sauce, with vibrant broccoli that’s just-crisp enough, all coming together in one glorious pan. Not only does this dish satisfy that never-ending craving for classic Chinese takeout flavors, but it also lets you control every ingredient — and get dinner on the table faster than you could dial your favorite delivery spot.

Chinese Takeout Style Chicken and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chinese Takeout Style Chicken and Broccoli Recipe brings something special! From the umami-laden sauces to the fresh crunch of broccoli, each adds its own unique note to create that signature takeout taste you know and love.

Chicken breasts: Go for boneless, skinless, and slice them thin for the most tender, quick-cooking result.
Broccoli florets: Fresh broccoli delivers that beautiful green crunch and balances the richness of the sauce.
Vegetable oil: Essential for stir-frying — choose a neutral, high-heat oil to keep flavors clean.
Garlic: Those three cloves, minced, add a wonderful aroma and bold depth.
Ginger: Just a teaspoon, minced, brightens everything with a subtle zesty heat.
Low-sodium soy sauce: Brings the iconic salty-sweet flavor profile, while letting you control the salt.
Chicken broth: Adds savory body and rounds out the sauce so it’s not too intense.
Oyster sauce: The not-so-secret ingredient for that irresistible glossy umami tang.
Cornstarch slurry: Mixing cornstarch with water thickens the sauce until it clings silkily to every bite.
Brown sugar: A tablespoon of sweetness to balance all the savory notes.
Rice vinegar: One tablespoon gently brightens everything and keeps the sauce from feeling heavy.
Sesame oil: A finishing drizzle for toasty, nutty fragrance.
Red pepper flakes (optional): For those who enjoy a gentle kick!
Sesame seeds for garnish: Sprinkle on top for a delightful crunch and classic takeout flair.

How to Make Chinese Takeout Style Chicken and Broccoli Recipe

Step 1: Whisk Up Your Sauce

Start off by mixing together your soy sauce, chicken broth, oyster sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. This magical mixture is the heart of the Chinese Takeout Style Chicken and Broccoli Recipe, and blending it early lets all the flavors meld — plus, it makes your cooking flow much smoother.

Step 2: Sear the Chicken

Heat your vegetable oil in a large skillet or wok over medium-high until shimmering. Pop in your sliced chicken breasts, spreading them out so they sear quickly and don’t steam. Stir-fry for 4 to 5 minutes until cooked through, and then transfer the chicken to a plate. You’ll bring it back in later — don’t worry!

Step 3: Sauté Aromatics

If your pan looks dry, add a smidge more oil. Toss in your minced garlic and ginger. Stir these around for 30 seconds or so until fragrant. Watch your heat — you want to release those mouthwatering aromas, not burn them!

Step 4: Cook the Broccoli

Add your broccoli florets to the pan and stir-fry for 2 to 3 minutes. The broccoli should become bright green and just fork-tender, but still maintain a pleasant snap. If you prefer your broccoli a bit softer, add a splash of water and cover the pan for an extra minute or two.

Step 5: Bring It All Together

Return the chicken to the pan with the broccoli. Pour in that irresistible sauce, and bring everything to a gentle simmer. Add your cornstarch slurry (mix the cornstarch and water together just before pouring it in), stirring constantly. Within a minute, the sauce will thicken up into the glossy, clingy coating that defines this Chinese Takeout Style Chicken and Broccoli Recipe.

Step 6: Finish and Serve

Turn off the heat and, if you like a touch of heat, sprinkle in red pepper flakes. Pile the chicken and broccoli onto a plate, scatter over sesame seeds, and serve it up hot. Don’t forget a fluffy bed of steamed rice to soak up every drop of that rich, savory sauce!

How to Serve Chinese Takeout Style Chicken and Broccoli Recipe

Garnishes

Sesame seeds are classic, lending a little nuttiness and a gorgeous contrast against the greens and glazed chicken. You can also try sliced scallions for an extra burst of color and freshness, or even a sprinkle of crushed roasted peanuts if you’re feeling adventurous.

Side Dishes

This dish truly shines with simple sides: fluffy steamed jasmine or basmati rice is a must, letting you scoop up all that wonderful sauce. If you’re feeding a crowd, consider classic fried rice, lo mein noodles, or a side of quick, garlicky stir-fried bok choy to complete your feast.

Creative Ways to Present

For a fun twist, serve your Chinese Takeout Style Chicken and Broccoli Recipe inside a hollowed-out pineapple or atop a platter lined with crisp lettuce leaves for a fresh, restaurant-style look. Or, offer individual takeout cartons for everyone at the table — kids and adults alike won’t be able to resist!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply let your chicken and broccoli cool to room temperature, then pack into airtight containers. It’ll keep well in the fridge for up to 3 days — the flavors deepen even more overnight!

Freezing

Want to stash some away for a future busy evening? This recipe freezes beautifully. Place cooled portions in freezer-safe containers or zip-top bags, squeezing out as much air as possible. It’ll last up to 2 months. Just be aware broccoli may soften a bit after thawing, but the flavor will be spot on.

Reheating

To reheat, add a splash of water or chicken broth to a skillet and toss the chicken and broccoli over medium heat until warmed through. Microwaving works in a pinch, too — just stir halfway through to prevent cold spots and keep everything saucy and tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and flavorful. Just slice them thin and proceed with the recipe as written for your Chinese Takeout Style Chicken and Broccoli Recipe.

How do I make this gluten-free?

Just swap the soy sauce for gluten-free tamari and double-check your oyster sauce (or use a gluten-free version) for an easy gluten-free adaptation of this dish.

Can I add other vegetables?

You can! Sliced carrots, snap peas, or red bell pepper are fabulous additions and blend beautifully with the broccoli, giving you flexibility to use whatever’s in your fridge.

Why is my chicken tough?

Chicken can turn tough if it’s overcooked or cut too thickly. Make sure to slice it thin and stir-fry just until cooked through — it’ll stay juicy and tender just like your favorite Chinese Takeout Style Chicken and Broccoli Recipe.

Is it possible to make this vegetarian?

Yes, just substitute firm tofu or your favorite plant-based chicken alternative, use vegetable broth instead of chicken broth, and pick a vegetarian oyster sauce. You’ll still enjoy that classic takeout flavor!

Final Thoughts

Don’t be surprised if this Chinese Takeout Style Chicken and Broccoli Recipe finds a permanent spot in your weeknight rotation! There’s something so satisfying about creating your own takeout at home — fast, fresh, and every bit as delicious. Give it a try, and you may never crave the delivery version again!

Chinese Takeout Style Chicken and Broccoli Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the flavors of your favorite Chinese takeout with this quick and easy Chicken and Broccoli recipe. Tender chicken and fresh broccoli are stir-fried in a savory sauce, perfect for a simple weeknight dinner.

Ingredients

Scale

Chicken and Marinade:

1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 teaspoon ginger, minced

Sauce:

1/3 cup low-sodium soy sauce
1/4 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)

Additional:

3 cups fresh broccoli florets
Sesame seeds for garnish

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Instructions

Prepare the Sauce: In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, brown sugar, rice vinegar, and sesame oil.
Stir-Fry Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices and stir-fry for 4-5 minutes until cooked through. Remove chicken and set aside.
Cook Broccoli: In the same skillet, add the remaining oil if needed. Sauté garlic and ginger until fragrant. Add broccoli and stir-fry for 2-3 minutes until tender-crisp.
Combine: Return chicken to the skillet. Pour in the sauce mixture. Bring to a simmer, then stir in the cornstarch slurry. Cook until the sauce thickens and coats the chicken and broccoli.
Serve: Garnish with sesame seeds and serve hot with steamed rice.