Sweet and savory, quick and easy, a perfect weeknight dinner.
Chicken and broccoli is such a great duo–it’s no wonder there are so many amazing ways to put these two ingredients into the same dish–and they are just a natural pairing when it comes to Chinese food. This Chicken and Broccoli recipe tastes like it came straight out of a Chinese restaurant and will become a family favorite in no time (good thing it’s so easy and to make!).
I love Chinese Food and am always looking for new ways to use the ingredients it’s famous for–that combination of sweet and salty and umami that makes your mouth water the minute you smell it cooking. So I was doing a little culinary research and discovered that the Chicken and Broccoli (and the Beef and Broccoli) we love is more American Chinese Food than it is authentic Chinese cuisine. It seems these favorite dishes were invented in Chinese restaurants in the United States. So there’s your culinary fun fact for the day.
The combination of ingredients in this Chicken and Broccoli recipe–soy sauce, brown sugar (or honey), ginger, garlic, black pepper– is so flavorful, and it coats the chicken and the vegetables in a rich velvety sauce. Whether you cook it in a skillet or a wok (either one works), your chicken will come out juicy and tender, your broccoli crisp and your mushrooms with the perfect bite. This is a really yummy dish that takes very little time to make.
Be a traditionalist and serve Chicken and Broccoli over steamed white rice–so good in that delectable stir fry sauce. But noodles would be pretty good under it, too. Whatever you choose, a great way to start a meal that features Chicken and Broccoli is with Egg Drop Soup as a first course–it’s a perfect lead in to this this stir fry sensation.
Wok vs Skillet
Some people swear by a wok for stir frying–it’s ideal for large quantities because it has a big surface area and it holds heat really well–a quality you want with this cooking method because the key to a good stir fry is to cook everything very quickly in a small amount of hot oil. And you can move things around in a wok, if you need to; for example, if you think the mushrooms are getting overdone, you can push them to the sides and move things that take a bit longer to cook–like fresh broccoli–into the deep well in the center. But if you don’t have a wok, a cast iron skillet will also work beautifully; it, too. holds heat really well and depending on the size, you can also control the cooking by moving ingredients around.
No matter what you use to cook your stir fry, here are some tried and true techniques to ensure it comes out perfectly: cook your chicken and vegetables separately and keep stirring them around in the hot oil until they’re done; don’t add your sauce until the very end, when the proteins and vegetables are all cooked; then mix it all together and as soon as it’s all warmed through, serve!
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4″ pieces
- 2 Tbsp cooking oil divided
- 1 lb broccoli cut into florets
- 1 small yellow onion sliced into strips
- 1/2 lb white button mushrooms thickly sliced
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce or to taste
- 2 Tbsp light brown sugar or honey to taste
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated
- 1 tsp garlic grated
- 1/4 tsp black pepper plus more for seasoning chicken
How to Make Chicken and Broccoli
Step 1: In a small bowl, combine the chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper. Whisk until the sugar and cornstarch are dissolved. Set aside.
Step 2: Season the chicken pieces with black pepper. Heat 1 Tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 1 minute without stirring to get a good sear. Continue to cook, stirring, for 5 more minutes until golden and cooked through. Transfer to a bowl and cover to keep warm.
Step 3: In the same skillet, add the remaining 1 Tbsp of oil, broccoli florets, onion, and mushrooms. Stir fry for 3 minutes until the vegetables are tender but still crisp.
Step 4: Stir the sauce again to recombine, then pour it over the vegetables in the skillet. Simmer for 3-4 minutes until the sauce thickens. If the sauce is too thick, add water a tablespoon at a time to reach desired consistency.
Step 5: Return the chicken to the skillet and stir to combine. Cook for an additional 30 seconds or until everything is heated through. Adjust soy sauce to taste, if necessary. Serve hot over steamed rice.
FAQs & Tips
You can prep the ingredients for Chicken and Broccoli ahead of time and store them in the refrigerator for up to 48 hours: make the sauce and put it in an airtight container; chop the vegetables and cut up the chicken, packing each separately in airtight containers. Once cooked, Chicken and Broccoli can be stored in the fridge for up to 4 days and in the freezer up to 3 months (thaw overnight in the refrigerator before reheating).
Try to cut your chicken, broccoli, and mushrooms into the same or similar size pieces–this will ensure everything cooks evenly (and it looks really nice this way, too!)
This is a really flavorful dish, but you can add even another layer of deliciousness by making sure the chicken and the mushrooms are cooked to a golden brown before combining everything–browning brings its own deep, unique flavor to any dish!
Serving Suggestions
Chicken and Broccoli, as we said earlier, is traditionally served over white rice and for good reason! But that doesn’t mean it’s not great over other starches or grains, mostly because of the way the saucy meat and veggies nestle into whatever base they’re on. Try it on top of Quinoa or for something super delicious, serve the Chicken and Broccoli over Duck Fat Potatoes–I know it’s not the normal starch for Chinese food but once you try it, it just may become your signature dish!
Even though this dish has broccoli and mushrooms in it, other vegetables such as roasted Eggplant or these delectable Green Beans make perfect sides. If you’re planning a dinner party, might I recommend an Asian buffet? Alongside this Chicken and Broccoli, you can serve Egg Roll in a Bowl, Shrimp Fried Rice, Shrimp Spring Rolls, Fried Won Tons, and some Match Chia Pudding for dessert!
Chicken Broccoli Stir Fry Recipe
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4″ pieces
- 2 Tbsp cooking oil divided
- 1 lb broccoli cut into florets
- 1 small yellow onion sliced into strips
- 1/2 lb white button mushrooms thickly sliced
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce or to taste
- 2 Tbsp light brown sugar or honey to taste
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated
- 1 tsp garlic grated
- 1/4 tsp black pepper plus more for seasoning chicken
Instructions
- In a small bowl, combine the chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper. Whisk until the sugar and cornstarch are dissolved. Set aside.
- Season the chicken pieces with black pepper. Heat 1 Tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 1 minute without stirring to get a good sear. Continue to cook, stirring, for 5 more minutes until golden and cooked through. Transfer to a bowl and cover to keep warm.
- In the same skillet, add the remaining 1 Tbsp of oil, broccoli florets, onion, and mushrooms. Stir fry for 3 minutes until the vegetables are tender but still crisp.
- Stir the sauce again to recombine, then pour it over the vegetables in the skillet. Simmer for 3-4 minutes until the sauce thickens. If the sauce is too thick, add water a tablespoon at a time to reach desired consistency.
- Return the chicken to the skillet and stir to combine. Cook for an additional 30 seconds or until everything is heated through. Adjust soy sauce to taste, if necessary. Serve hot over steamed rice.
