Chicken and Broccoli (Chinese Takeout Style) Recipe

If you’re craving that classic, comforting takeout flavor but want to whip it up fresh at home, this Chicken and Broccoli (Chinese Takeout Style) Recipe is exactly what you need. It hits all those familiar notes with tender chicken, crisp broccoli, and a savory sauce that’s just the right balance of sweet and salty. I’m telling you, once you try making it yourself, you’ll never miss ordering in again.

What makes this recipe special to me is its simplicity and versatility. It comes together quickly on a weeknight but still feels like a treat—and the fresh ingredients shine through. You’ll love how easily it adapts if you want to swap in a different protein or add your favorite veggies. Trust me, this Chicken and Broccoli (Chinese Takeout Style) Recipe is a keeper for your dinner rotation!

Ingredients You’ll Need

Each ingredient in this recipe plays a role in layering flavor, from the marinade tenderizing the chicken to the sauce bringing it all together. When shopping, look for fresh broccoli with firm stalks and bright green florets, and if you can, get good-quality oyster sauce—it really makes a difference!

• Boneless skinless chicken breast or thigh: I prefer thigh for juiciness, but breast works great if you want leaner meat.
• Shaoxing wine (or dry sherry): This adds that authentic depth common in Chinese cooking, but dry sherry is a fine substitute if you don’t have Shaoxing.
• Salt: Enhances all the flavors—don’t skip it in the marinade or sauce!
• Cornstarch: Key for tenderizing the chicken and thickening the sauce to that perfect glossy finish.
• Oyster sauce: Adds rich umami that really defines the dish’s savory character.
• Dark soy sauce (or soy sauce): Dark soy gives beautiful color and deeper flavor, but regular soy sauce works too.
• Chicken stock: Gives the sauce body and richness—homemade is wonderful, but store-bought works well too.
• Sugar: Balances out the savory and salty notes with a touch of sweetness.
• Broccoli: Fresh, crisp broccoli is essential—bite-sized florets cook quickly and keep their snap.
• Peanut oil (or vegetable oil): High heat oil perfect for quick stir-frying without smoking.
• Garlic: Freshly minced, it brings a bright punch that wakes up the whole dish.
• Ginger: Also minced fresh, it pairs beautifully with garlic for that classic Chinese flavor base.

Variations

I’m a fan of tweaking this Chicken and Broccoli (Chinese Takeout Style) Recipe depending on what’s in season or what mood I’m in. Feel free to get creative—this dish really welcomes personalization!

• Variation: Sometimes I swap chicken for shrimp to mix things up, and it turns out just as delicious. Shrimp cooks quickly and pairs wonderfully with that fragrant ginger and garlic.
• Vegetarian: Leave out the chicken and bump up the broccoli, or add tofu for protein. Use vegetable broth instead of chicken stock to keep it veggie-friendly.
• Spicy kick: Add a pinch of crushed red pepper flakes or a drizzle of chili oil toward the end of cooking for a subtle heat that livens the whole dish.
• Different veggies: Feel free to toss in snap peas, bell peppers, or baby corn for extra color and texture.

How to Make Chicken and Broccoli (Chinese Takeout Style) Recipe

Step 1: Marinate the Chicken for Tender, Flavorful Bites

Start by slicing your chicken into thin strips—this helps it cook evenly and soak up the marinade. Toss the chicken pieces with Shaoxing wine, salt, and cornstarch, then let it sit for at least 10 minutes. This step tenderizes the chicken and creates a velvety coating when it hits the hot pan, which is key to that takeout-style texture.

Step 2: Prepare the Sauce Mix

While the chicken marinates, combine the oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt in a small bowl. Give it a good stir until the sugar and cornstarch are dissolved. This sauce will thicken up quickly once you add it to the stir-fry, coating everything in a glossy, flavorful blanket.

Step 3: Blanch the Broccoli

Bring a pot of salted water to a boil and blanch the broccoli florets for just 1-2 minutes until they’re bright green and crisp-tender. Then transfer them immediately to ice water to stop cooking and keep that vibrancy. This little trick keeps your broccoli from sogging out in the stir-fry and locks in the fresh flavor.

Step 4: Stir-fry Aromatics and Chicken

Heat peanut oil in a wok or large skillet over medium-high heat until shimmering. Toss in minced garlic and ginger, stirring quickly until fragrant—just about 30 seconds. Add the marinated chicken in a single layer and let it sear for about 2 minutes without moving so it develops some color, then stir-fry until it’s nearly cooked through.

Step 5: Finish with Broccoli and Sauce

Drain the broccoli from the ice water and add it straight to the pan with the chicken. Give your sauce a quick stir (the cornstarch tends to settle) and pour it in. Stir briskly as the sauce thickens and coats everything—this usually takes about a minute. Once it’s shiny and bubbling, you’re ready to serve.

How to Serve Chicken and Broccoli (Chinese Takeout Style) Recipe

Garnishes

I usually sprinkle toasted sesame seeds on top—they add a subtle nuttiness and a pleasant crunch. A few sliced green onions give a fresh, oniony hit that brightens the whole dish. Freshly cracked black pepper works wonders too if you want just a little extra spice.

Side Dishes

Serving this chicken and broccoli with steamed jasmine rice is my go-to—it soaks up all that delicious sauce perfectly. Occasionally, I like to have some simple egg drop soup or steamed dumplings on the side to round out the meal. If you’re feeling adventurous, fried rice or lo mein noodles also pair beautifully.

Creative Ways to Present

For a special dinner, I sometimes plate the Chicken and Broccoli over a bed of crispy noodle nests for a textural surprise. Another fun way is to serve it family-style in a big bowl with chopsticks and let everyone dig in. Adding a few bright edible flowers or cilantro leaves makes it pop if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into an airtight container and keep them in the fridge up to 3 days. Broccoli can get a little softer over time, so I usually enjoy any leftovers within that window. Reheat gently to preserve the texture as much as possible.

Freezing

Freezing this dish is doable but not ideal because the broccoli tends to get mushy when thawed. If you want to freeze it, separate the chicken and sauce from the broccoli before freezing, then add freshly cooked broccoli when reheating. That way you keep the flavors without compromising texture.

Reheating

I like to reheat leftovers in a hot skillet over medium heat just until warmed through—this keeps the chicken tender and sauce glossy. Avoid microwaving too long, or the broccoli gets limp. Adding a splash of water or chicken stock while reheating helps loosen the sauce if it’s thickened too much.

FAQs

Final Thoughts

I can’t recommend this Chicken and Broccoli (Chinese Takeout Style) Recipe enough—it’s one of those dishes that makes homemade Chinese food approachable, delicious, and comforting. Whenever I make it, I feel like I’m bringing a little bit of those takeout vibes right into my own kitchen. Give it a try, and soon it’ll become your go-to when you want a flavorful, quick dinner that feels like a special night in.

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