4.5 from 151 votes
Chinese Chicken and Broccoli
Chinese Chicken and Broccoli combines thinly sliced chicken breast stir-fried with broccoli florets, onion, garlic, and ginger in a thickened soy maple glaze. The sauce balances savory soy sauce and vegetable broth with sweet maple syrup and toasted sesame oil, thickened with cornstarch. The dish delivers tender chicken with crisp broccoli and aromatic notes from ginger and garlic, finished with optional sesame seeds for texture and presentation.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
246 kcal
Course:
Dinner
Ingredients
FOR THE SOY GLAZE:
- ⅓ cup soy sauce low-sodium
- ½ cup vegetable broth low-sodium
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
FOR THE CHICKEN:
- 2 teaspoons olive oil
- 1 lb chicken breast thinly sliced, boneless, skinless
- ¼ teaspoon kosher salt
FOR THE STIR FRY:
- ¼ teaspoon black pepper coarse
- ¾ cup onion finely chopped
- 2-3 garlic finely chopped, about 1 tbsp, cloves
- 1 teaspoon ginger packed, finely chopped
- 12 oz broccoli or 3 cups, florets
FOR GARNISH:
- 1 Tablespoon sesame seeds optional
Instructions
CREATE THE SOY GLAZE
- In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute (just until the liquid is nice and hot). Then, whisk in the cornstarch. Set the sauce aside.
Cup of Yum
COOK THE CHICKEN
- Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated. Next, add the chicken to the hot pan spacing out the pieces.
- Once you place the chicken in the pan, do not touch! This will allow the chicken to get nice and golden brown on the bottom. Flip the chicken to get the other side golden brown; about 4-5 minutes in total time. When ready, remove the chicken from the pan and set aside on a plate.
PUTTING IT ALL TOGETHER
- In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic; stir-fry until aromatic.
- Next, add in the warm soy sauce glaze. Cook until the sauce starts to thicken. Once thicken, add the chicken and broccoli to the soy glaze; continue to stir-fry until the broccoli has softened to the desired consistency.
SERVE
- Top over a bed of fluffy quinoa or rice. Sprinkle with sesame seeds and enjoy while hot.
Notes
- Substitute chicken thighs or tenderloins if chicken breasts are unavailable.
- Use coconut aminos in place of soy sauce for a gluten-free and soy-free option.
- Onions can be omitted or replaced with shallots for milder flavor.
- Consume the dish within two hours at room temperature before refrigerating.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezing is not recommended as broccoli loses texture and color when reheated.
- Use low-sodium soy sauce and broth to avoid excessive saltiness; the soy sauce provides enough salt.
Nutrition Information
Serving
1.25cup
Calories
246kcal
(12%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
1072mg
(45%)
Potassium
837mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
565IU
(11%)
Vitamin C
80mg
(89%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 246
% Daily Value*
| Serving | 1.25cup | |
| Calories | 246kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1072mg | 45% |
| Potassium | 837mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 80mg | 89% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.