In the vibrant tapestry of Chinese cuisine, few dishes capture the heart and palate quite like the timeless combination of chicken and broccoli.This classic pairing, celebrated for its harmonious balance of tender, succulent chicken and crisp, verdant broccoli florets, offers a flavorful journey into the essence of authentic Chinese cooking. More than just a meal, it’s a comforting embrace of tradition and simplicity, were fresh ingredients and skillful technique converge too create a dish that’s both nourishing and irresistibly satisfying. Join us as we delve into the origins, preparation secrets, and cultural significance of this beloved classic-inviting you to savor every bite of an authentic chicken and broccoli experience.
Discovering the Rich Flavors Behind Traditional Chicken and Broccoli
Savor authentic chicken and broccoli by diving into a meal that delivers an orchestra of textures and flavors-a timeless classic cherished in Chinese kitchens worldwide. This dish marries tender, juicy chicken with crisp stalks of broccoli, all enveloped in a luscious, savory sauce that sings with subtle garlic and ginger undertones. Originating from Cantonese home cooking, its beauty lies in its simplicity and balance: a fast stir-fry that transforms humble ingredients into a vibrant plate of comfort and sophistication. Let this recipe guide you to a perfectly harmonious dish that’s as rewarding to prepare as it is delightful to eat.
Prep and Cook Time
Preparation: 15 minutes | Cooking: 12 minutes | Total: 27 minutes
Yield
Serves 4 hungry mouths, perfect for a family dinner or meal prep that keeps well.
Difficulty Level
Easy – ideal for beginners ready to master the art of stir-frying without fuss.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced against the grain
- 4 cups fresh broccoli florets, washed and trimmed
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/4 cup chicken broth or water
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Prepare the chicken: Pat the sliced chicken dry with paper towels. Season lightly with salt and pepper.
- Blanch the broccoli: Bring a pot of water to a boil, add broccoli, and cook for 1-2 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking and retain crispness. Drain again and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add chicken slices, spreading them out to sear evenly. Stir-fry until the edges turn opaque and the chicken is nearly cooked through, about 4-5 minutes.Remove from pan and set aside.
- Add remaining oil to the wok. Toss in minced garlic and grated ginger; sauté until fragrant, about 30 seconds, stirring constantly to avoid burning.
- Return chicken to the wok along with blanched broccoli. Stir to combine.
- Mix together soy sauce, oyster sauce, chicken broth, sugar, and sesame oil in a small bowl. Pour the sauce over chicken and broccoli,tossing gently to coat all pieces.
- Stir in the cornstarch slurry gradually to thicken the sauce. Cook for another 1-2 minutes until sauce clings beautifully to the ingredients.
- Adjust seasoning with salt and pepper if needed. Remove from heat.
- Serve immediately, garnished with sliced green onions and a sprinkle of toasted sesame seeds for a visually stunning finish.
Tips for Success
- Cut chicken thinly: This ensures quick, even cooking and a tender bite every time.
- Don’t skip blanching: It locks in the broccoli’s vibrant color and crunch-essential for an authentic texture contrast.
- Use a hot wok or skillet: High heat is key for that quintessential sear and to avoid steaming your chicken and veggies.
- Make it gluten-free: Substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Make-ahead tip: Pre-slice veggies and chicken, then store separately in airtight containers for a fast midweek dinner.
Serving Suggestions
Present your chicken and broccoli over a bed of fluffy jasmine or brown rice to soak up every drop of the savory sauce.For an extra touch of elegance, serve alongside steamed dumplings or hot and sour soup.Garnish with freshly chopped green onions and toasted sesame seeds for a burst of color and a nutty finish. A side of pickled radish or a light cucumber salad adds refreshing balance and crunch.
Nutrition Information
| Nutrient | Per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 9 g |
For more tips on chinese stir-fry techniques, check out our Comprehensive Guide to Stir-Frying. For deeper cultural insight, visit China Highlights for an authoritative culinary overview.
Essential Ingredients That Bring This Classic Dish to Life
Savor authentic chicken and broccoli begins with a handful of thoughtfully selected ingredients that harmonize to create the iconic flavors that define this timeless Chinese favorite. Each component plays a vital role-from the tender, juicy chicken that soaks up every savory note, to the vibrant green broccoli that brings a satisfying crunch and freshness to every bite. Understanding the essence of these ingredients is your frist step toward mastering a dish that’s as comforting as it is indeed elegant.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 12 minutes
- Total Time: 27 minutes
Yield
Serves 4 generous portions – perfect for sharing a wholesome family meal or savoring delightful leftovers.
Difficulty Level
Easy to Medium: Ideal for home cooks seeking restaurant-quality results without the fuss.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 3 cups fresh broccoli florets, washed and trimmed
- 2 tbsp vegetable oil (or peanut oil for authentic flavor)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 3 tbsp soy sauce (light soy sauce preferred)
- 2 tsp oyster sauce, for that deep umami boost
- 1 tsp cornstarch, mixed with 3 tbsp water to form a slurry
- 1/2 cup chicken broth, preferably low sodium
- 1 tsp sesame oil, for finishing
- 1/4 tsp white pepper, freshly ground
- 1 tbsp Shaoxing wine or dry sherry (optional), adds complexity
- salt, to taste
Instructions
- Prepare the chicken: Slice the chicken breast thinly and marinate briefly in 1 tbsp soy sauce, white pepper, and Shaoxing wine if using. Set aside for 10 minutes to tenderize.
- Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli florets and cook for 1-2 minutes until bright green and just tender. Immediately drain and plunge into ice water to preserve crispness and color. Drain again and set aside.
- Heat the wok: Warm 1.5 tbsp vegetable oil on medium-high heat until shimmering. Add the chicken slices in a single layer. Stir-fry rapidly for 3-4 minutes until the edges turn golden and the chicken is nearly cooked through. Remove chicken and set aside.
- Sauté aromatics: In the same wok, add remaining oil. Toss in minced garlic and ginger. Sauté for about 30 seconds until fragrant but not burnt.
- Combine ingredients: Return the chicken to the wok, then add the blanched broccoli. Pour in chicken broth, remaining soy sauce, oyster sauce, and cornstarch slurry carefully, stirring constantly to avoid lumps.
- Simmer and thicken: Cook for 2-3 minutes, stirring gently until the sauce thickens and coats every bite beautifully.
- Finish with seasoning: Drizzle sesame oil, adjust salt if needed, and give a final toss.
- Serve hot: Transfer to a serving platter and garnish with toasted sesame seeds or sliced green onions for a burst of color and texture.
Chef’s Notes: Tips for a Perfect Dish
- Marinating matters: Even a short marinating step tenderizes the chicken and intensifies flavor.
- Broccoli prep: Don’t skip the ice bath after blanching to keep broccoli crisp and vividly green-this adds visual appeal and texture contrast.
- balancing the sauce: Taste before serving and tweak soy sauce or oyster sauce for preferred saltiness and umami depth.
- Variations: Swap broccoli for baby bok choy or snow peas for a twist on textures and flavors.
- Make-ahead: Prepare sauce and marinate chicken the day before; stir-fry fresh at mealtime for best results.
Serving Suggestions
This dish shines when served piping hot alongside fluffy steamed jasmine rice or fragrant brown rice, allowing the rich sauce to soak in beautifully. For an extra layer of zest, garnish with thinly sliced green onions, a sprinkle of toasted sesame seeds, or even a light drizzle of chili oil if you enjoy a subtle kick. Pair with a simple egg drop soup or a cool cucumber salad for a balanced, satisfying meal.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 32 g |
| Carbohydrates | 8 g |
| Fat | 10 g |
For those looking to delve further into the science behind Chinese cooking techniques, Serious Eats’ comprehensive stir-fry guide is a trusted resource. Also, discover how to create other classic Chinese favorites in our Authentic Chinese Recipes collection to continue your culinary adventure.
step by Step Guide to Perfecting the Authentic Stir Fry Technique
Savor Authentic Chicken and Broccoli with this expertly crafted stir fry method, bringing you a delightful balance of tender chicken bites and crisp broccoli florets bathed in a savory, umami-rich sauce. Inspired by traditional Chinese culinary wisdom, this technique transforms simple ingredients into a restaurant-quality classic that’s both wholesome and vibrant.Whether you’re a seasoned cook or venturing into Asian cuisine for the first time,mastering these steps will elevate your home cooking to new heights.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 10 minutes
- Total Time: 25 minutes
yield
Serves 4 generous portions
Difficulty Level
Easy to Medium: Perfect for cooks wanting fast, impressive meals
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 3 cups broccoli florets, washed and trimmed
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, finely minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/4 cup chicken broth or water
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- optional garnish: sliced green onions and toasted sesame seeds
- Prepare the chicken and broccoli: Pat the chicken slices dry with paper towels to ensure a good sear. Blanch broccoli florets in boiling water for 1-2 minutes until bright green and just tender, then immediately plunge into an ice bath to retain crunch and color.
- Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, chicken broth, sugar, and black pepper. Stir to blend.
- Heat your wok or large skillet: Place over high heat until smoking slightly. Add 1 tablespoon vegetable oil and swirl to coat the surface evenly.
- Cook the chicken: Add the chicken slices in a single layer. Stir-fry undisturbed for 1-2 minutes to build a golden crust. Continue stirring until cooked through but still tender, about 3-4 minutes total. Remove chicken from wok and set aside.
- Sauté aromatics: Lower heat to medium-high, add remaining oil, then garlic and ginger. Stir continuously for 30 seconds until fragrant but not browned to avoid bitterness.
- Combine broccoli and sauce: Add broccoli florets and pour in the sauce mixture. Toss well to coat and cook for 1 minute, allowing flavors to meld.
- Thicken the stir fry: Return chicken to the wok and stir to combine evenly. Quickly pour in the cornstarch slurry while stirring briskly to thicken the sauce. Cook for another 1-2 minutes until the glaze clings luxuriously to each piece.
- Final touch: Remove from heat, garnish with sliced green onions and sesame seeds for a burst of color and nutty aroma.
Tips for Success
- Chicken slicing: thin, uniform slices ensure quick, even cooking without drying out the meat.
- Broccoli prep: Blanching before stir frying locks in vibrant color and crunch, a hallmark of authentic chicken and broccoli.
- Heat control: Keep your wok or skillet hot but avoid burning garlic and ginger by briefly lowering the heat for aromatics.
- Sauce consistency: Adjust with a little more broth or cornstarch slurry if needed to achieve a glossy, clingy sauce.
- Make-ahead option: pre-slice chicken and prep broccoli, store separately in airtight containers for up to 1 day.
Serving Suggestions
Serve this authentic chicken and broccoli stir fry steaming over a bed of fragrant jasmine rice or alongside chewy, housemade noodles. Complement the meal with a crisp cucumber salad or steamed dumplings for a full Chinese feast experience. Garnish generously with green onions and a sprinkle of toasted sesame seeds to add visual appeal and extra flavor layers.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
For those interested in diving deeper into the art of stir-fry, explore our Ultimate guide to Stir Fry Techniques.Meanwhile, the Serious Eats Stir Fry Guide offers excellent insights on ingredient timing and heat control to further refine your skills.
Expert Tips for Pairing Chicken and Broccoli with Complementary Sides
savor authentic chicken and broccoli with complementary sides that elevate this beloved Chinese classic to new heights. This dish’s tender chicken and vibrant broccoli marry beautifully with the right accompaniments, transforming a simple plate into a harmonious, flavor-packed meal that satisfies both soul and palate.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total: 30 minutes
Yield
Serves 4 generously
Difficulty Level
easy – Perfect for home cooks seeking quick yet authentic Chinese flavors
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 3 cups fresh broccoli florets, washed and trimmed
- 2 tbsp vegetable oil or peanut oil, for stir-frying
- 3 cloves garlic, finely minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tsp cornstarch, mixed with 3 tbsp cold water (slurry)
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 tsp sugar
- 1/2 cup low-sodium chicken broth
Instructions
- Marinate the chicken: Toss the thinly sliced chicken breast in a tablespoon of soy sauce and a teaspoon of cornstarch. Let it rest for 10 minutes to achieve a silky texture once cooked.
- Blanch the broccoli: Bring a pot of water to a boil,add a pinch of salt,and blanch broccoli for 1-2 minutes until bright green and slightly tender. Immediately transfer to ice water to stop cooking and preserve color.
- Preheat a wok or large skillet: Warm 2 tablespoons of vegetable oil over medium-high heat until shimmering but not smoking.
- Sauté aromatics: Add minced garlic and grated ginger. Stir frequently until fragrant, about 30 seconds to 1 minute-avoid burning for optimal flavor.
- Cook the chicken: Add marinated chicken in a single layer, stir-frying until just cooked through and lightly golden, about 5 minutes.
- Combine broccoli and sauce: Stir in blanched broccoli, pour in chicken broth, oyster sauce, remaining soy sauce, sugar, and white pepper. Stir to evenly coat.
- Thicken the sauce: Gradually stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce becomes glossy and clings to the chicken and broccoli.
- Finish with toasted sesame oil: Drizzle evenly for a final punch of nutty aroma and richness. Give everything a quick toss before serving.
Chef’s Notes
- Variations: Substitute chicken breast with thigh meat for juicier results, or try tofu for a vegetarian twist.
- Broccoli tips: Steaming instead of blanching preserves even more nutrients and adds subtle crispness.
- Make-ahead: Prepare the marinade and slice chicken up to a day before. Store broccoli separately to maintain freshness.
- Troubleshooting: if the sauce is too thin, add a bit more cornstarch slurry. For a thinner sauce, add extra chicken broth.
- Enhance umami: A splash of Shaoxing wine or a pinch of MSG can deepen flavors without overpowering.
Serving Suggestions
Present this vibrant chicken and broccoli combo over a bed of steaming jasmine rice or fragrant brown rice to soak up every drop of the glossy sauce. For added texture and color, scatter toasted sesame seeds and finely sliced scallions on top.Pair with a side of crisp vegetable spring rolls or delicate steamed dumplings for an authentic Chinese feast. A small dish of pickled ginger or chili oil on the side offers optional layers of heat and brightness, inviting your guests to customize each bite.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 35 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
Discover more classic Chinese stir-fry techniques and refine your wok skills to make every meal extraordinary. For an authoritative guide on authentic Chinese sauces, visit The Woks of Life.
Future Outlook
As we wrap up our flavorful journey through the world of authentic Chicken and Broccoli, it’s clear that this classic Chinese dish offers more than just a satisfying meal-it’s a celebration of balance, tradition, and simplicity.Whether enjoyed at a bustling restaurant or crafted lovingly in your own kitchen, this timeless combination invites you to savor every tender bite and crisp green floret. So next time you crave something both comforting and vibrant, remember that authentic Chicken and Broccoli is more than just food-it’s a appetizing story on your plate, waiting to be enjoyed again and again.
