How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's nothing quite like the savory aroma of Chinese Chicken and Broccoli sizzling in a hot skillet—it’s warm, comforting, and utterly irresistible. The tender chicken, crisp-tender broccoli, and glossy garlic-ginger sauce come together in just 20 minutes, making this the ultimate weeknight lifesaver.

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I discovered this recipe on a hectic Wednesday evening when takeout felt too slow and too expensive. With a few pantry staples and a bit of improvisation, dinner was on the table before the rice finished cooking. Now, this lightning-fast stir-fry is on regular rotation in our home.

Let’s dive into what makes this dish a must-try for busy nights.

Why You’ll Love This Chinese Chicken and Broccoli

Get ready to fall in love with a takeout classic you can whip up faster than delivery. This Chinese Chicken and Broccoli recipe brings the bold, savory flavors you crave—without the fuss.

First, it’s lightning fast. From prep to plate in just 20 minutes, it’s perfect for those evenings when you need dinner on the table now. No marinating, no complicated techniques—just simple ingredients and a hot skillet.

It’s also easy on the budget. With everyday items like chicken breast, soy sauce, and broccoli, you can feed a family of four for under $12. It’s proof that delicious doesn’t have to mean expensive.

You’ll love how healthy it is too. With lean protein and fresh veggies, this dish is naturally low in fat and packed with nutrients—no added sugar or mystery ingredients like some takeout versions.

And lastly, it’s family-friendly. The mild, savory sauce wins over picky eaters, while you can easily spice things up with chili flakes or hot sauce for those who like heat. Everyone wins.

Now let’s break down the ingredients and how each one makes this dish shine.

Ingredients Notes

The beauty of this Chinese Chicken and Broccoli lies in its simplicity. A few flavorful ingredients come together to create a glossy, restaurant-style sauce that clings to every bite.

Boneless, skinless chicken breasts are the protein of choice here. They cook quickly and stay tender when sliced thin against the grain. If you prefer a richer taste, chicken thighs are a great alternative and equally fast to prepare.

Fresh broccoli florets bring color and crunch. Quickly blanching them before the stir-fry helps lock in their bright green color while keeping them perfectly crisp-tender. Frozen broccoli can work in a pinch, but you may need to pat it dry to avoid watering down the sauce.

Soy sauce provides the salty, umami backbone of the stir-fry sauce. I use a combination of light soy sauce and a dash of dark soy sauce for color and depth. If you’re watching sodium, a low-sodium version works beautifully.

Garlic and ginger, freshly minced, are essential for that bold, fragrant flavor. Don’t skimp—these aromatics are what give the dish its signature Chinese takeout taste. If you’re in a hurry, pre-minced versions will do, but fresh is always best.

A small amount of cornstarch helps thicken the sauce and gives it that luscious, glossy finish. You’ll also toss the chicken in a bit of it before cooking, which gives it a silky texture just like your favorite restaurant stir-fry.

You won’t need any special tools beyond a large nonstick skillet or wok, a sharp knife for prepping, and a bowl for mixing the sauce. That’s it—minimal gear, maximum flavor.

How To Make This Chinese Chicken and Broccoli

Making this dish is fast and straightforward, so it’s perfect for weeknights when you don’t want to fuss with anything complicated.

Start by slicing your chicken thinly against the grain. This ensures it stays tender and cooks evenly. In a small bowl, toss the chicken with a little cornstarch, soy sauce, and a splash of sesame oil. This quick coating helps give it a velvety texture, just like your favorite Chinese restaurant.

Bring a medium pot of water to a boil and blanch the broccoli for about 1-2 minutes, just until it turns bright green. Drain it immediately and rinse under cold water to stop the cooking. This keeps the broccoli vibrant and slightly crisp—a key texture contrast in the dish.

Heat a large skillet or wok over high heat until it’s very hot. Add a tablespoon of oil, then add the chicken in a single layer. Let it cook undisturbed for a couple of minutes so it can develop a light sear. Stir-fry until the pieces are fully cooked through, then remove them from the pan and set aside.

Add a touch more oil to the pan, then toss in your minced garlic and ginger. Stir for just 30 seconds—they should be fragrant but not browned. Immediately return the chicken to the pan along with the blanched broccoli.

Pour in your pre-mixed stir-fry sauce and toss everything together. The sauce will bubble and thicken in about 1-2 minutes, coating everything with that irresistible glossy sheen. Give it a quick taste and adjust seasoning if needed—maybe a dash more soy sauce or a pinch of sugar, depending on your preference.

From start to finish, the entire process takes about 20 minutes, including prep and cooking. What you’re left with is a sizzling skillet full of tender chicken, crisp broccoli, and bold flavor—ready to be served over rice, noodles, or straight from the pan.

Storage Options

Leftovers of this Chinese Chicken and Broccoli keep wonderfully and make a great next-day lunch.

For short-term storage, place any cooled leftovers in an airtight container and refrigerate. They’ll stay fresh for up to 3 days without losing flavor or texture. Be sure to reheat only what you’ll eat, as repeated reheating can make the broccoli soggy.

If you want to freeze it, skip the broccoli and freeze just the cooked chicken and sauce. Broccoli tends to get mushy after freezing. Use freezer-safe containers or zip-top bags and store for up to 2 months.

To reheat, simply microwave in 30-second bursts, stirring between each round until hot. For best texture, reheat in a skillet with a splash of water or broth to help revive the sauce and prevent it from drying out.

Variations and Substitutions

This recipe is incredibly adaptable, making it easy to adjust based on what you have in your kitchen or your dietary needs.

Swap out the chicken for thinly sliced beef, shrimp, or tofu for a different take. Tofu, especially when pressed and pan-seared, works beautifully with the sauce and keeps things vegetarian.

If broccoli isn’t your favorite or you don’t have any on hand, try using snap peas, green beans, or bell peppers. Any veggie that holds a bit of crunch and cooks quickly will pair well.

For a gluten-free version, simply use tamari or coconut aminos in place of the soy sauce. Be sure to check your cornstarch and other condiments to confirm they’re gluten-free too.

Want it spicy? Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce. You can also drizzle sriracha on top for heat lovers at the table.

Don’t be afraid to get creative—this is the kind of recipe that encourages experimentation. Once you master the base technique, you can switch up the protein, veggies, or sauce elements for a fresh twist each time.

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