Chicken & Broccoli

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Author: yumenjoy
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Comments: 16
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Overall Rating: 4.7 / 5.0
Chicken & Broccoli
⏱️ cook time 25 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Tender velveted chicken and crisp-tender broccoli tossed in a glossy savory garlic-ginger sauce, a beloved American Chinese takeout favorite easy to make at home.

Ingredients

Boneless skinless chicken breast 450 grams, thinly sliced against the grain
Fresh broccoli 350 grams (4 cups), cut into 5cm bite-sized florets
Garlic 4 cloves, finely minced
Fresh ginger 1 tablespoon, finely grated
Low-sodium soy sauce 60 ml (1/4 cup)
Oyster sauce 2 tablespoons
Low-sodium chicken broth 80 ml (1/3 cup)
Cornstarch 2 tablespoons, divided
Neutral cooking oil (canola or avocado) 3 tablespoons, divided
Toasted sesame oil 1 teaspoon
Granulated sugar 1 teaspoon
Ground white pepper 1/4 teaspoon

Steps

1

Velvet the chicken

Toss sliced chicken with 1 tablespoon cornstarch, 1 teaspoon (5ml) of the measured soy sauce, and 1/4 teaspoon white pepper in a medium bowl until every slice is lightly coated; let rest at room temperature for 10 minutes to tenderize and lock in moisture.

Step 1
step1：Velvet the chicken
2

Blanch broccoli florets

Bring 1 liter of tap water to a rolling boil over high heat, add prepared broccoli florets, and cook for exactly 90 seconds until bright, vivid green and crisp-tender. Drain immediately in a colander and rinse thoroughly with cold tap water to stop the cooking process, then set aside.

Step 2
step2：Blanch broccoli florets
3

Whisk stir-fry sauce

In a small mixing bowl, whisk together the remaining 55ml soy sauce, oyster sauce, chicken broth, remaining 1 tablespoon cornstarch, granulated sugar, and toasted sesame oil until completely smooth with no visible cornstarch lumps; set the pre-mixed sauce within arm’s reach of the stove.

Step 3
step3：Whisk stir-fry sauce
4

Sear marinated chicken

Heat 2 tablespoons of the neutral cooking oil in a large carbon steel wok or deep skillet over medium-high heat until the oil shimmers (reaches 180°C/350°F). Add the marinated chicken in a single, even layer, cook undisturbed for 2 minutes to develop a light sear, then stir-fry for an additional 2 minutes until lightly golden and 90% cooked through; transfer chicken to a clean plate and set aside.

Step 4
step4：Sear marinated chicken
5

Sauté the aromatics

Add the remaining 1 tablespoon neutral oil to the same wok over medium heat, add minced garlic and grated ginger, and stir-fry constantly for exactly 30 seconds until fragrant—do not let the garlic burn, as it will turn bitter. Return the seared chicken and blanched broccoli to the wok, tossing to combine with the aromatics for 1 minute.

Step 5
step5：Sauté the aromatics
6

Thicken and finish dish

Give the pre-mixed sauce a quick 10-second re-whisk to re-incorporate settled cornstarch, then pour it evenly over the chicken and broccoli. Stir constantly over medium heat for 1 to 2 minutes until the sauce comes to a gentle bubble, thickens to a glossy, light coating, and clings evenly to every piece. Turn off the heat immediately to avoid overcooking.

Step 6
step6：Thicken and finish dish

Tips

1.Slice chicken against the grain into uniform 3mm-thick pieces to ensure quick, even cooking and tender, non-chewy bites.
2.Do not over-blanch the broccoli: 90 seconds in boiling water followed by a cold rinse keeps it crisp-tender and bright green, rather than mushy and dull olive-colored.
3.Always re-whisk the cornstarch-based sauce right before pouring it into the pan, as cornstarch sinks quickly to the bottom of the bowl and will cause uneven thickening if left undisturbed.

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Chicken & Broccoli:Frequently Asked Questions

1.What does “velveting the chicken” mean, and why is it key for that classic takeout texture? ▾
Velveting is the simple Chinese cooking technique that gives takeout chicken its signature silky, tender bite. For this recipe, toss thin-sliced chicken with a small amount of cornstarch, a splash of soy, and a touch of oil before quick searing. It locks in moisture so chicken never turns tough or rubbery, even when tossed in hot, bubbling sauce.
2.Can I use boneless, skinless chicken thighs instead of chicken breast? ▾
Absolutely! Boneless, skinless chicken thighs work beautifully here if you prefer richer, juicier meat that’s far harder to overcook than breast. Cut them into the same ¼-inch thin, bite-sized pieces, follow the exact same velveting and cooking steps, and only add 30 seconds of extra cook time, since the small pieces cook very quickly.
3.How do I get my broccoli crisp-tender instead of mushy and dull-colored? ▾
Skip the long pan-steam that leads to soggy broccoli. Blanch florets in boiling, lightly salted water for exactly 90 seconds, then shock them immediately in ice water to stop the cooking process. This locks in that bright, vivid green color and snappy, tender-crisp texture that beats sad, overcooked takeout broccoli every time.
4.Can I make this recipe gluten-free? ▾
Definitely! The only gluten-containing ingredient in the base recipe is low-sodium soy sauce. Swap it for an equal amount of gluten-free tamari, and double-check that any cornstarch or optional add-ins (like oyster sauce, if you choose to use it) are labeled gluten-free. The final flavor and texture will be nearly identical to the classic takeout version.
5.Why is my sauce runny instead of that glossy, thick takeout consistency? ▾
Runny sauce almost always stems from two common missteps: skipping a cornstarch slurry, or adding the slurry when the pan is too cool. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the gently simmering sauce, and let it bubble for 30 to 60 seconds. You’ll get that shiny, clingy texture that coats every bite perfectly.
6.Do I need a wok to make this, or will a regular kitchen skillet work? ▾
You don’t need a wok at all! A large, heavy-bottomed stainless steel or cast iron skillet works perfectly, as long as you preheat it well before adding ingredients. Cook in small batches if your pan is crowded, so ingredients sear instead of steam—this replicates that high-heat wok flavor even on a standard home stovetop.
7.How should I store leftovers, and how long will they stay good? ▾
Let leftover chicken and broccoli cool completely, then transfer it to an airtight container and stash it in the fridge for up to 4 days. Reheat it in a skillet over medium-low heat with a tiny splash of water or soy sauce to loosen the sauce, or in 30-second microwave bursts, stirring between rounds to avoid rubbery chicken.
8.Can I add extra veggies to this without ruining the classic takeout flavor? ▾
Absolutely! Popular mix-ins that pair beautifully with the garlic-ginger sauce include sliced bell peppers, snap peas, crunchy water chestnuts, or thinly sliced carrots. Cut any firm veggies to a similar size as your broccoli florets so they cook evenly, and don’t overload the pan, which causes steaming instead of crisp searing.
9.Why does my chicken turn out rubbery even when I try velveting? ▾
Rubbery chicken almost always comes from overcooking, or cutting pieces too thick. Slice your chicken against the grain into uniform ¼-inch thick pieces for fast, even cooking, and don’t sear the velveted chicken for more than 2 to 3 minutes total. Remember, the chicken will keep cooking slightly when tossed back in the hot sauce at the end.
10.How can I make this lower in sodium without losing that classic takeout taste? ▾
Start with the recipe’s called-for low-sodium soy sauce instead of regular, and skip adding extra table salt at any cooking step. Bump up flavor with a pinch of white pepper, a tiny splash of unseasoned rice vinegar, and extra fresh garlic and ginger for bold, savory depth without the excess sodium that makes many takeout orders taste overly salty.
11.Can I prep components of this recipe ahead for fast weeknight meals? ▾
Totally! You can slice and velvet the chicken up to 24 hours ahead and store it covered in the fridge, chop broccoli and mince garlic and ginger up to 3 days ahead, and pre-mix your sauce and cornstarch slurry in sealed jars. When dinnertime hits, the whole dish comes together in less than 10 minutes of active cook time.
12.How is this homemade version different from my local takeout order? ▾
Most takeout versions use extra oil, added sugar, and high-sodium soy to amp up flavor, and often overcook broccoli to hold up during delivery. This homemade version uses the same traditional velveting technique and classic garlic-ginger savory sauce, but lets you control salt, sugar, and veggie texture for a fresher, brighter take that tastes just as indulgent.
13.Can I freeze this dish for long-term make-ahead meals? ▾
This dish freezes well for up to 3 months, though the broccoli will be slightly softer once thawed than it is fresh. Let it cool fully, pack it into freezer-safe airtight bags with as much air pressed out as possible, and thaw in the fridge overnight before gentle stovetop reheating. For best texture, freeze the chicken and sauce separately from blanched broccoli.

Comments (16)

2 days ago

OMG this tastes EXACTLY like the takeout I order from my local spot down the street but half the price! Whipped this up for family dinner last night and my picky 7 year old asked for seconds, no complaints at all. The sauce is perfectly balanced, not too salty not too sweet. Total game changer for my weeknight rotation!

1 day ago

Wait did you use low sodium soy sauce like the recipe says? I’m worried mine will come out too salty if I use regular!

20 hours ago

Great question! We definitely recommend low sodium soy sauce here, it lets you control the salt level better so the ginger and garlic notes shine through. If you only have regular, cut it with a splash more chicken broth and a tiny extra pinch of sugar to balance it out!

3 days ago

This was so easy to throw together after work! 25 minutes total is no joke, I didn’t even have to thaw my broccoli all the way and it still came out perfect. Meal prepped 4 portions for my work lunches this week and it reheats like a dream. SO good!

2 days ago

So happy to hear this works for your meal prep! Pro tip for anyone prepping this: store the sauce separately if you’re keeping it for more than 3 days to keep the chicken and broccoli from getting soggy!

1 week ago

Pretty solid takeout dupe! I added a little extra red pepper flakes for heat because I love spicy takeout, and it hit the spot. Will make again, probably with some extra mushrooms next time too.

5 days ago

Wait, has anyone made this for a potluck? I’m supposed to bring a dish to my neighborhood potluck this weekend and this seems like it would be a crowd pleaser, but I don’t want it to get soggy sitting in the crockpot on warm.

4 days ago

I brought this to my church potluck last month! I kept the chicken and broccoli separate from the sauce until 10 minutes before serving, tossed it all together in a big pan over low heat right before we ate, and everyone raved. Got 3 people asking for the recipe!

3 days ago

Tonya’s tip is spot on! If you need to hold this for a potluck, keep components separate until serving time to avoid mushy broccoli. It stays great in an insulated serving dish for 1-2 hours once tossed!

30 minutes ago

Dude, this saved my Friday night. I was craving takeout but didn’t want to pay $20 for delivery, so I pulled this recipe up. Used chicken thighs instead of breast because that’s what I had, and it was so juicy. 10/10

10 minutes ago

Chicken thighs are such a good call! I did that last time too, it holds up to the sauce way better than breast does in my opinion.

2 weeks ago

Tasty, but I found the sauce a little too thick for my taste. Next time I’ll add a little more chicken broth to thin it out a bit. Otherwise the flavors were great, the velveting trick for the chicken is genius, it was so tender!

yesterday

My kids LOVED this! I was so sure they’d turn their noses up at the broccoli, but they ate every last bite on their plates. Even my husband, who swears he “doesn’t like Chinese food” went back for a second helping. Adding this to our weekly dinner rotation for sure!

12 hours ago

That makes our day! There’s no better win than getting the whole family to enjoy a veggie-packed meal. So glad it was a hit with your crew!

2 hours ago

Haven’t made this yet but it looks perfect! Quick question—can I use frozen broccoli for this? I don’t have fresh on hand and don’t feel like running to the grocery store tonight, and I’m already marinating the chicken.

1 hour ago

I used frozen broccoli last week! I steamed it for 2 minutes first and patted it really dry before tossing it in the wok, so it didn’t make the sauce watery. Turned out great!

45 minutes ago

Lisa is exactly right! Frozen broccoli works perfectly here—just make sure to thaw and pat it very dry first, or give it a quick blanch and dry, to avoid watering down that delicious sauce. Enjoy your dinner!

1 week ago

Total game changer! I’ve tried so many copycat chicken and broccoli recipes and they never get the sauce right, but this one is spot on. The hint of toasted sesame oil at the end is chef’s kiss. I served it with jasmine rice and it was perfect.

5 days ago

So glad you loved the sauce! That little splash of toasted sesame oil right at the end makes all the difference, it adds that classic takeout aroma you just can’t beat!

3 days ago

Good, but I overcooked the broccoli my first go round. Definitely keep an eye on it, you only need a couple minutes in the pan if you like that crisp-tender texture takeout places have. Flavors were on point though, I’ll just watch the cook time next time.

5 days ago

Wait is there a gluten free swap for the oyster sauce? My roommate is celiac so I’m always looking for gluten free takeout dupes we can make together that don’t taste like diet food.

4 days ago

I use gluten free oyster sauce from the Asian market near my house, or you can swap it for gluten free hoisin mixed with a little fish sauce if you can’t find GF oyster sauce! Works perfectly, my husband is celiac and he couldn’t tell the difference.

3 days ago

Great tip from Jamie! Gluten-free oyster sauce is widely available at most grocery stores these days too, just double check the label. You can also substitute coconut aminos if you need a soy-free option as well, just adjust the sugar a tiny bit since coconut aminos is sweeter!

yesterday

Made this last night for date night and my girlfriend thought I ordered takeout until I told her I made it from scratch. Win for me! Super straightforward, even for someone who burns toast half the time (aka me).

18 hours ago

Now that’s the kind of win we love to see! No fancy skills required for this one, just a hot pan and a few simple ingredients. Congrats on impressing your date!

just now

I doubled the sauce recipe because I love extra sauce to pour over my rice, and I have zero regrets. This is so much better than the sad takeout that shows up soggy and cold half the time. Will be making this at least twice a month from now on.

2 weeks ago

Great base recipe! I tossed in some water chestnuts and baby corn because that’s how I get my takeout order, and it worked perfectly. The cook time is accurate too, I was done from start to finish in 22 minutes flat.

1 week ago

Water chestnuts are such a good add! I never think to throw those in, they add the best crunch. I’m doing that next time I make this!

2 days ago

Ugh, I messed up the velveting step for the chicken because I was rushing, and my chicken was a little tough. Does anyone have tips for making that step easier on busy nights?

1 day ago

I do the velveting step while I chop the broccoli and mix the sauce! It only takes 10 minutes for the cornstarch and soy to soak into the chicken, so I just let it sit while I prep the rest of the stuff, no extra time added.

20 hours ago

Brittany’s time-saving hack is perfect! If you’re super crunched for time, you can even toss the chicken with cornstarch and soy the night before and keep it in the fridge, so it’s ready to go straight into the pan when you get home. That velveting step is what makes the chicken so tender, so it’s worth the small extra prep!

5 minutes ago

Made this for my meal prep this week and it’s so much better than my usual boring chicken and rice. The sauce has so much flavor, I don’t even feel like I’m eating “meal prep food.” 10/10, will be a staple.