I created a Homemade Chinese Food favorite, Chinese Chicken and Broccoli in a glossy brown sauce with garlic, ginger, soy and honey, that’s cheaper and far more flavorful than takeout and on the table in just 30 minutes.

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I make this dish when I want something that actually tastes like effort, without spending all night. I toss thinly sliced chicken thighs with quick heat and watch the broccoli florets stay bright and snap, then everything kind of sings together in a way takeout never does.

There are small tricks I learned that make the flavors go further, and honestly sometimes I mess up and it still comes out awesome, which is the point right? If you like fast dinners with bold flavor this one’s for you, and yes I’ll admit I prefer it over delivery.

(Homemade Chinese Food)

Ingredients

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Chicken: tender, high in protein and iron, keeps the stir fry juicy and satisfying.
Broccoli: crunchy, full of fiber, vitamin C and folate, adds color and freshness.
Garlic: small punch of flavor, offers antioxidants, makes the whole dish smell amazing its addicting.
Ginger: zesty warmth and digestive benefits brightens sauce, not too spicy if used sparingly.
Soy sauce: salty umami backbone, adds savory depth, also gives a touch of color.
Oyster sauce and honey: oyster sauce adds rich umami, honey balances with mellow sweetness.
Sesame oil: just a drizzle, gives nutty aroma and finish, very potent so use sparingly.

Ingredient Quantities

1 pound (450g) boneless skinless chicken thighs, thinly sliced or breasts if you want

4 cups broccoli florets (about 1 large head, 300 to 400g)

3 garlic cloves, minced

1 tablespoon fresh ginger, minced or grated

1/3 cup low sodium soy sauce, divided

2 tablespoons oyster sauce

1 1/2 tablespoons honey

1 tablespoon rice vinegar or Shaoxing wine (optional)

1/4 cup low sodium chicken broth or water

1 tablespoon cornstarch, divided

2 tablespoons vegetable oil, divided

1 teaspoon toasted sesame oil

Salt and black pepper, to taste

2 green onions, thinly sliced (optional)

1 teaspoon toasted sesame seeds (optional)

How to Make this

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1. Slice the chicken thin against the grain, pat it mostly dry, then toss with 2 tablespoons of the soy sauce, 1/2 tablespoon of the cornstarch, a pinch of salt and black pepper; let it sit while you prep the rest, at least 10 minutes.

2. Whisk together the sauce: the remaining soy sauce, oyster sauce, honey, the optional rice vinegar or Shaoxing wine, and 1/4 cup chicken broth or water. In a small cup mix the remaining 1/2 tablespoon cornstarch into that broth until smooth so you have a slurry ready.

3. Heat a large skillet or wok over medium high heat until very hot, add 1 tablespoon vegetable oil, then toss in the broccoli florets with a splash (about 1 to 2 tablespoons) of water; stir and cover for 1 to 2 minutes until bright green and crisp tender. Transfer broccoli to a plate.

4. Add the remaining 1 tablespoon vegetable oil to the hot pan, spread the chicken in a single layer and let it sear without crowding, stir and cook 3 to 5 minutes until browned and cooked through. Remove chicken to the plate with broccoli.

5. Lower heat slightly, add the minced garlic and grated ginger to the pan and cook about 20 to 30 seconds until fragrant, do not let it burn.

6. Pour the prepared sauce into the pan, then stir in the cornstarch + broth slurry. Bring to a simmer and cook 1 to 2 minutes until the sauce starts to thicken and becomes glossy.

7. Return the cooked chicken and broccoli to the pan, toss constantly so everything gets coated and heated through, cook another 1 to 2 minutes so the flavors marry and sauce clings to the pieces.

8. Turn off the heat, drizzle the toasted sesame oil over everything, taste and adjust salt and pepper if needed.

9. Serve right away over rice or noodles, sprinkle with sliced green onions and toasted sesame seeds if using.

Equipment Needed

1. Sharp chef’s knife, for thinly slicing the chicken
2. Large cutting board
3. Two mixing bowls, one for the marinade and one for the sauce/slurry
4. Measuring cups and measuring spoons
5. Whisk (or fork) to mix the sauce and slurry
6. Large skillet or wok with a lid (or a lid to cover the broccoli)
7. Spatula or wooden spoon for stirring and tossing
8. Tongs or slotted spoon and a plate to hold cooked chicken and broccoli

(You might also want a microplane or grater for the ginger and a small cup or ramekin to mix the cornstarch slurry)

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine but theyre leaner so slice thin against the grain, or pound to even thickness. Cook them a little less time than thighs so they dont dry out, and rest a couple minutes before serving.

How do I keep the broccoli bright green and crisp?

Cook on high heat and dont crowd the pan. You can blanch the florets 1 minute in boiling salted water then shock in ice water to lock color. Or stir fry 2 to 3 minutes until just tender crisp, a splash of water and a lid for 30 seconds helps steam it through without getting soggy.

My sauce lumps or is too thin, how do I fix it?

Always make a cornstarch slurry first by mixing the cornstarch with cold broth or water, then whisk into simmering sauce. Stir constantly until glossy, about 30 to 60 seconds. If too thick add a little water, too thin add a tiny extra slurry and cook a bit more.

Any tips to boost flavor or make it more restaurant like?

Use high heat, cook chicken in batches so it browns, add sesame oil at the end for fragrance, a splash of Shaoxing wine or rice vinegar brightens the sauce, and dont skip the garlic and ginger. Taste and adjust soy or honey before serving.

Can I make this gluten free or lower the sodium?

Yes. Swap regular soy for tamari or coconut aminos and use a gluten free oyster sauce or mushroom stir fry sauce. The recipe already uses low sodium soy but reduce more and add a bit more honey or vinegar if you need less salt.

Can I prep ahead or freeze leftovers?

You can marinate chicken up to 24 hours, chop broccoli and aromatics a day ahead. Cooked leftovers freeze ok for about 2 to 3 months, but texture is best if you freeze without broccoli then add fresh when reheating. Reheat gently on the stove so chicken doesnt get rubbery.

Homemade Chinese Chicken And Broccoli Recipe Substitutions and Variations

Chicken thighs: swap for chicken breasts if you want something leaner, or use firm tofu for a veg version, or thin sliced pork tenderloin for a different flavor. If using tofu press it first so it soaks the sauce better.
Broccoli florets: sub with broccolini, asparagus, or baby bok choy. Cooking times change so watch them and dont overcook.
Low sodium soy sauce: replace with tamari for gluten free cooks, or coconut aminos for a lower sodium slightly sweeter result. Regular soy sauce works too if thats all you got.
Cornstarch: use arrowroot powder or tapioca starch 1 to 1, or use 2 tablespoons all purpose flour for every 1 tablespoon cornstarch. Make a cold slurry so the sauce thickens smooth.

Pro Tips

1. Use very high heat and dont crowd the pan when searing the chicken, otherwise it will steam and never get those browned bits that make the sauce taste deeper. If needed cook the chicken in two batches and rest them on a plate while you finish the sauce.

2. For extra bright, crisp broccoli, blanch in boiling water 30 to 45 seconds then shock in ice water, drain well before you toss it back in the pan so the sauce doesnt get watery. This also helps keep the florets the same doneness as the chicken.

3. Make the sauce ahead and taste it cold, you can tweak the sweet/salty/acidity balance more easily then; if it tastes flat a tiny splash more rice vinegar or a pinch of salt will wake it up. If you want extra gloss and richness stir a small pat of butter into the hot sauce right before returning the chicken.

4. Reheat leftovers gently on the stove with a splash of broth or water to loosen the sauce, dont microwave straight from the fridge or the chicken will get rubbery. Finish with the toasted sesame oil and fresh scallions at the end so those flavors stay bright.