How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's nothing quite like the savory aroma of Chinese Chicken and Broccoli sizzling in a hot pan, wafting through the kitchen as you prep for dinner. The glossy, umami-packed sauce clings to tender slices of chicken and vibrant green broccoli florets, making every bite as satisfying as your favorite takeout.

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I started making this recipe on nights when we craved something quick, wholesome, and full of flavor—without waiting on delivery. With just a few pantry staples and a single pan, this dish comes together faster than it takes to order online. It’s now a go-to for busy weeknights, especially when we want something comforting yet light. Let’s dive into what makes this 20-minute wonder so special.

Why You'll Love This Chinese Chicken and Broccoli

Get ready to discover your new favorite weeknight dinner. This Chinese Chicken and Broccoli is more than just delicious—it’s fast, foolproof, and family-approved.

First, it’s unbelievably quick to make. You can have dinner on the table in just 20 minutes from start to finish. It’s ideal for hectic evenings when time is short and hunger is high.

It’s also wonderfully easy. With just one pan and a handful of everyday ingredients, there’s minimal cleanup and no complicated steps. Even beginner cooks can master this with ease.

Let’s talk about how budget-friendly it is. This recipe uses affordable ingredients like boneless chicken breast, broccoli, and common pantry sauces—making it possible to serve a family of four for a fraction of the cost of takeout.

And don’t forget how versatile it can be. Want to toss in bell peppers or swap the chicken for tofu? Go right ahead. This dish is a perfect canvas for whatever you have on hand, which makes it a reliable last-minute meal option.

With all these benefits, it’s no wonder this stir-fry has earned a permanent spot in our weekly rotation. Now let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient plays a key role in creating that unmistakable flavor you love from your favorite Chinese takeout.

Let’s start with the chicken. I recommend using boneless, skinless chicken breasts sliced thinly against the grain. This not only helps the chicken cook quickly, but also ensures it stays tender and juicy. If you prefer, you can also use chicken thighs for a richer flavor.

The broccoli is a standout in this dish. Fresh broccoli florets bring a crisp-tender texture and vibrant color that makes the dish pop. A quick blanch or steam before stir-frying helps them maintain their bite and bright green hue.

The savory sauce is where the magic happens. A combination of soy sauce, oyster sauce, garlic, and a touch of brown sugar gives this dish its rich, umami-packed flavor. A bit of cornstarch in the sauce not only thickens it, but also gives it that glossy, restaurant-style finish.

Don’t underestimate the importance of fresh garlic and ginger. These aromatics add a punch of freshness and complexity that elevates the entire dish. Grating them instead of chopping ensures their flavor infuses every bite.

As for equipment, all you need is a large nonstick skillet or wok, a cutting board, and a sharp knife. A small bowl for mixing the sauce in advance also makes things go more smoothly when it’s time to stir-fry.

How To Make This Chinese Chicken and Broccoli

Making this dish couldn’t be easier. Once you’ve prepped your ingredients, everything comes together in a flash.

Start by preparing your sauce. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, and water until smooth. Set it aside so it’s ready when you need it—this step helps everything move quickly once the cooking starts.

Next, blanch the broccoli florets. Bring a small pot of water to a boil, drop in the broccoli for about 1 to 2 minutes until they turn bright green, then drain and rinse with cold water to stop the cooking. This ensures they stay crisp-tender, not mushy.

While the broccoli drains, heat a large skillet or wok over medium-high heat. Add a tablespoon of oil (vegetable or sesame oil works well), then add your sliced chicken in a single layer. Let it sear undisturbed for a couple of minutes to get a little color, then stir-fry until fully cooked, about 4-5 minutes total. Remove the chicken and set it aside.

In the same pan, add another small splash of oil and toss in your minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant. Be careful not to let them burn. Add the broccoli back to the pan, then return the chicken.

Pour the sauce over everything and toss well to coat. The sauce will thicken quickly, just a minute or two, creating that beautiful glossy finish that clings to every piece. Once it’s heated through, you’re done!

From start to finish, this recipe takes just 20 minutes. Serve it hot over a bed of steamed rice, and dinner is served with no stress.

Storage Options

This dish stores beautifully, making it great for leftovers or meal prep. Let any leftovers cool completely before transferring them to an airtight container.

In the refrigerator, Chinese Chicken and Broccoli will keep well for up to 4 days. Store it separately from rice if you plan to reheat later to keep the texture just right.

You can also freeze it, though the texture of the broccoli may soften slightly upon reheating. Store in freezer-safe containers for up to 2 months. For best results, thaw overnight in the fridge before reheating.

To reheat, simply warm in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in 1-minute intervals, stirring in between until heated through.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Once you’ve mastered the basic method, you can make it your own in countless ways.

Try swapping out the chicken for beef, shrimp, or tofu. Thinly sliced flank steak or firm tofu both work beautifully with the same sauce and cooking method.

Want to sneak in more veggies? Add sliced bell peppers, snow peas, or carrots. Just be sure to stir-fry them briefly so they maintain some bite.

If you're watching your sodium, you can use low-sodium soy sauce and reduce the oyster sauce slightly. A splash of rice vinegar can add brightness if you cut back on salt.

For a spicier version, add crushed red pepper flakes or a drizzle of sriracha to the sauce. You can also stir in a spoonful of chili garlic sauce for extra heat and depth.

Feel free to play around with the sauce—add a teaspoon of hoisin, a few drops of sesame oil, or even a splash of orange juice for a twist. Don’t be afraid to experiment and find the version your family loves best.

With just 20 minutes, one pan, and ingredients you likely already have, this Chinese Chicken and Broccoli recipe proves that weeknight dinners don’t have to be boring. It’s a flavorful, flexible meal you’ll find yourself making again and again.

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