How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's something so comforting about the sizzle of chicken hitting a hot pan, especially when it's followed by the unmistakable aroma of garlic, ginger, and sesame oil. This Chinese Chicken and Broccoli recipe delivers bold takeout flavors with tender chicken and crisp broccoli — all in just 20 minutes.

I first made this dish during a busy weeknight when the craving for Chinese takeout hit hard, but my wallet said otherwise. With just a few pantry staples and one skillet, dinner was on the table faster than delivery. Now, it’s a weekly go-to that everyone in my house looks forward to.

This easy stir-fry is fast, family-friendly, and surprisingly healthy — perfect for when you want something satisfying without the hassle. Let’s dive in!

Why You’ll Love This Chinese Chicken and Broccoli

This quick and flavorful dinner has so much going for it — it might just become your new favorite meal to make when time is tight.

It’s ready in 20 minutes, start to finish.
From prepping the ingredients to serving the final dish, this recipe is lightning-fast. It’s perfect for those chaotic evenings when you need something quick but still want a real, home-cooked meal.

Healthier than takeout.
Skip the extra oil, sodium, and mystery sauces. This version uses real ingredients and gives you full control over the flavors — without sacrificing taste.

One pan = easy cleanup.
Everything cooks in a single large skillet or wok. Fewer dishes mean more time to relax after dinner (or sneak a second helping).

It’s flexible and fridge-friendly.
You can swap in different proteins, use frozen broccoli in a pinch, or double the sauce to pour over rice or noodles later. It’s one of those recipes that works with what you’ve got.

Once you make it, you’ll wonder why you ever bothered with takeout. Let's take a closer look at what goes into this fast and flavorful dish.

Ingredients Notes

The beauty of Chinese Chicken and Broccoli lies in its simple, pantry-friendly ingredients. Every item contributes to the dish’s iconic sweet-savory flavor and satisfying texture.

Boneless, skinless chicken breast is the lean protein of choice here. Slice it thinly against the grain so it stays tender and soaks up all the flavor of the sauce. You can also use chicken thighs for a juicier option — just be sure to trim the fat.

Fresh broccoli florets bring the crunch and the green. Cut them into uniform, bite-sized pieces so they cook evenly. If you're short on time, frozen broccoli works too — just steam or microwave it first so it doesn't water down the stir-fry.

Low-sodium soy sauce forms the backbone of the stir-fry sauce. It adds umami and salt without overwhelming the other ingredients. For even more depth, a splash of oyster sauce makes a world of difference. You can usually find it in the international aisle at most grocery stores.

Fresh garlic and ginger are the flavor MVPs. Mince them finely for even distribution. Don’t skip these — they give that authentic, takeout-style punch that powdered versions just can’t match.

Cornstarch and water make the quick thickening slurry that gives the sauce its signature glossy coating. It also helps the sauce cling to the chicken and broccoli for that silky, restaurant-style finish.

You’ll also need a large nonstick skillet or wok, a sharp knife, and a small bowl or two for mixing the sauce and slurry. That’s it — no fancy tools required.

How To Make This Chinese Chicken and Broccoli

Making this recipe is as easy as it gets. Once your ingredients are prepped and ready, the whole dish comes together in minutes.

Start by slicing your chicken thinly and evenly. This not only ensures quick cooking but also keeps the chicken juicy and tender. Season it lightly with a bit of soy sauce and cornstarch to help lock in moisture and encourage browning.

While the chicken marinates for a few minutes, mix up your sauce. In a small bowl, stir together soy sauce, oyster sauce, a bit of sugar, sesame oil, and water. In a separate bowl, make a quick slurry by combining cornstarch with water. Keep both close by — once you start cooking, things move fast.

Heat your skillet or wok over medium-high heat with a tablespoon of oil. When the oil is shimmering, add your chicken in a single layer. Let it sear undisturbed for a minute or two before stirring. This gives you that beautiful golden color and tasty browning. Once the chicken is cooked through, transfer it to a plate and keep warm.

In the same pan, toss in your garlic and ginger. Stir constantly for 30 seconds to release their aroma — this is when your kitchen starts smelling amazing. Then add the broccoli and a splash of water. Cover for 2-3 minutes to steam it until bright green and just tender.

Return the chicken to the pan and pour in the sauce. Give everything a good toss to coat. Finally, stir in the cornstarch slurry and cook for another minute until the sauce thickens and clings to the chicken and broccoli.

From start to finish, this dish takes just about 20 minutes. Serve it hot over rice, noodles, or all by itself for a lighter meal. You’ll be amazed at how close it tastes to your favorite takeout — maybe even better.

Storage Options

Leftovers are just as tasty the next day, making this a great meal prep option too. Store any cooled leftovers in an airtight container in the fridge for up to 4 days. The flavors meld and deepen overnight, making reheated portions extra flavorful.

To freeze, portion the cooled chicken and broccoli into individual containers or freezer bags. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

When reheating, use a microwave or warm gently in a skillet over medium heat. Add a splash of water or broth to loosen the sauce if needed. Avoid high heat, which can make the chicken tough.

This dish holds up well in lunchboxes, too — just pack with some steamed rice or noodles for a full, satisfying meal on the go.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to suit your taste or pantry.

Try switching up the protein by using thinly sliced beef, shrimp, or even tofu for a vegetarian version. Each brings a slightly different texture and flavor but works beautifully with the sauce.

If you're out of oyster sauce, hoisin sauce makes a sweet and tangy substitute. Or skip it altogether and add a bit more soy sauce and a pinch of brown sugar for balance.

Want more veggies? Go for it. Add sliced carrots, snow peas, mushrooms, or bell peppers to the mix. Just be sure to stagger your cooking times so nothing gets soggy.

For a low-carb option, serve the stir-fry over cauliflower rice or on its own. The rich sauce and satisfying chicken make it hearty enough to stand alone.

Feeling spicy? Add a pinch of red pepper flakes or a dash of sriracha to the sauce for some kick. You can also finish the dish with toasted sesame seeds or chopped scallions for extra flavor and crunch.

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