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Chicken and Broccoli (Chinese Takeout Style)
4.9 from 173 votes

Chicken and Broccoli (Chinese Takeout Style)

Chicken and Broccoli (Chinese Takeout Style) features thinly sliced chicken marinated briefly, stir-fried until lightly charred but still tender, combined with crisp steamed broccoli and a savory sauce made from oyster sauce, soy, and Shaoxing wine. Aromatics like garlic and ginger boost the flavor, creating a classic dish with contrasting textures and balanced savory-sweet notes.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 246 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb chicken breast or thigh, boneless, skinless
Marinade
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
Sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1/2 tablespoon dark soy sauce (or soy sauce)
  • 1/4 cup chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Stir-fry
  • 1 head broccoli , chopped into bite-sized florets
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic , minced
  • 1 teaspoon ginger , minced

Instructions

    Cup of Yum
  1. Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  2. Combine all the sauce ingredients in a bowl. Stir to mix well.
  3. Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  4. Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  7. Serve hot with steamed rice or boiled noodles as a main dish.

Nutrition Information

Serving 1serving Calories 246kcal (12%) Carbohydrates 10g (3%) Protein 25g (50%) Fat 9.8g (15%) Saturated Fat 1.2g (6%) Cholesterol 73mg (24%) Sodium 634mg (26%) Potassium 512mg (11%) Fiber 0.8g (3%) Sugar 3.5g (7%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 246

% Daily Value*

Serving 1serving
Calories 246kcal 12%
Carbohydrates 10g 3%
Protein 25g 50%
Fat 9.8g 15%
Saturated Fat 1.2g 6%
Cholesterol 73mg 24%
Sodium 634mg 26%
Potassium 512mg 11%
Fiber 0.8g 3%
Sugar 3.5g 7%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.