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Delicious Chicken and Broccoli Stir-Fry Recipe

Growing up, one of my go-to orders when we indulged in Chinese takeout was chicken and broccoli served with a side of fluffy white rice. This delightful combination of flavors and textures has a special place in my heart and has become a beloved dish in many households. Once you learn how to whip up this classic at home, you’ll wonder why you ever ordered out!

Why Everyone Loves This Recipe:

1. Authentic Takeout Flavor: Imagine every bite bursting with the authentic flavors you savor from your favorite takeout joint. This recipe brings that taste right to your kitchen, and trust me, it’s even better!

2. Versatile: One of the best parts about this dish is its flexibility. Whether you enjoy a bit of kick with some spicy sauce or prefer a sweeter finish, you can easily tailor this recipe to your liking. Feel free to swap out broccoli for your favorite vegetables!

3. Healthier Alternative: By cooking at home, you can use fresh ingredients and control the cooking methods, giving you a healthier version of this popular dish without compromising flavor. You have the power to manage sodium, sugar, and fat to fit your dietary preferences!

Do I Have To Use Chicken Breast?

While chicken breasts are the traditional choice, don’t feel restricted. Chicken thighs can also shine in this dish. Their slightly higher fat content not only makes them more forgiving during cooking but they also pack in extra flavor!

Tips and Shortcuts for Making Chicken and Broccoli:

To save time, consider using pre-cut or frozen broccoli, but make sure to pat it dry to keep it from getting soggy during cooking.
If you enjoy a bit of heat, spicing things up is easy! Add hot chili oil, sriracha, red pepper flakes, or your favorite hot sauce to the mix.
Switching out plain white rice for fried rice or noodles can add a delightful twist to your meal. If you’re looking for inspiration, check out my recipes for Fried Rice or Lo Mein and simply replace their protein with this chicken and broccoli dish!

Ingredients:

Boneless Skinless Chicken Breasts: A great option for this recipe, but chicken thighs work beautifully too!
Broccoli Florets: Fresh is always best, but frozen will do in a pinch.
Soy Sauce: A key player, adding saltiness and a savory umami flavor.
Chicken Broth: Enhances the flavor of your dish with rich, savory notes.
Minced Garlic: Because garlic makes everything better!
Sesame Oil: Used for searing the chicken, it brings amazing flavor.
Hoisin Sauce: Delivers just the right amount of sweetness.
Cornstarch: This will help thicken your delicious sauce.
Sugar: Adjust it according to your taste since this is a takeout-inspired treat!
Shao xing Wine (optional but recommended): When available, it adds that authentic Chinese-American flavor.
Rice Wine Vinegar: This adds a tangy bite to your dish!
Water: Needed for the chicken marinade.
Baking Soda: This helps create the perfect texture for the chicken.

How to Make Chicken & Broccoli:

Prep Your Chicken:

Start by preparing your chicken. Slice it into thin strips for even cooking. To make slicing easier, freeze it for about 30 minutes beforehand. In a large bowl, mix together baking soda, cornstarch, rice wine vinegar, and cold water. Once combined, add in the sliced chicken, ensuring it’s well-coated. Let it marinate while you prep your other ingredients.

Fry Your Chicken:

In a large wok or skillet, heat a tablespoon of sesame oil over medium-high heat. Once hot, add the marinated chicken and sauté until golden brown and fully cooked through. This should take around 5–7 minutes. Remove the chicken from the wok and set aside.

Make Your Sauce:

In the same wok, add another tablespoon of sesame oil. Toss in minced garlic and sauté until fragrant (about 30 seconds). Next, pour in soy sauce, chicken broth, hoisin sauce, shaoxing wine, and sugar. Stir to combine. In a small bowl, mix 2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Gradually add this slurry to your sauce in the wok, stirring continuously. Allow it to simmer for 2–3 minutes, letting it thicken beautifully.

Mix Everything Together:

Finally, add the cooked chicken and steamed broccoli to the sauce. Gently toss everything together until well coated. Serve it over a bed of warm white rice, garnishing with sesame seeds and sliced green onions for that finishing touch. Enjoy every bite of your homemade Chicken and Broccoli!

Chicken and Broccoli stir-fry being mixed

Substitutions and Recipe Variations

For Chicken:

Tofu: Firm or extra-firm tofu works well when pressed and cubed.
Tempeh: This nutty-flavored protein can be marinated just like tofu.
Shrimp: For a seafood twist, shrimp is a fantastic alternative.
Pork: Thinly sliced pork loin or tenderloin works beautifully here.
Beef: Flank steak or sirloin, marinated and cooked just like chicken, offers a different flavor profile.
Seitan: Ideal for vegetarians or vegans due to its meat-like texture.

Recipe Substitutions for Broccoli:

Cauliflower: This vegetable has a similar texture and cooks beautifully.
Green Beans: Crisp and fresh, they make a wonderful substitute.
Asparagus: A uniqueness in flavor that complements stir-fries well.
Bell Peppers: They add an excellent pop of color and sweetness.
Snow Peas: Provide a pleasant crunch and enhance the overall flavor.
Bok Choy: This leafy green element adds variety to your dish.

Frequently Asked Questions

1. Can I make this dish vegetarian?

Absolutely! You can substitute chicken with tofu, tempeh, or even mushrooms for a hearty, vegetarian version.

2. How do I thicken the sauce if it’s too watery?

If your sauce isn’t thickening as expected, simply add a bit more cornstarch slurry—mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, and stir it into your sauce while it’s simmering.