Homemade Chinese Chicken and Broccoli recipe that is so easy to make. Ready in 30 minutes it tastes just like your favorite Chinese takeout, but instead a more healthy home-cooked version!
Homemade Chinese Chicken and Broccoli
Craving Chinese takeout? Try this homemade Chinese Chicken and Broccoli recipe you can whip up in 30 minutes! My family loves this juicy chicken with crunchy broccoli covered in a brown sauce. And my recipe includes a little extra sauce because we love our chicken and broccoli saucy!
it’s the perfect way to turn Chinese takeout into a healthy home-cooked meal you can enjoy on repeat! Packed with simple ingredients, protein, and healthy veggies, you can feel good about serving it.
Tip: You can use chicken thighs or chicken breasts, but I think chicken thighs tastes much more like traditional Chinese takeout!
So next time you are craving Chinese, but don’t want to make the trip out to the takeout Chinese place (or spend money!), head to the kitchen and make your own!
Looking for more takeout recipes? Try my Easy Indian Butter Chicken, Beef and Mushroom Dumplings Soup, Chinese Buffet Green Beans and Chicken Chow Mein too!
Healthy Chicken and Broccoli Ingredients
Vegetables
- Fresh Broccoli
- Sugar snap peas or snow peas (adds a nice crunch!), if you don’t have them you can skip them or add chopped green bell pepper instead.
For the Chicken Marinade
- Boneless skinless chicken thighs, cut up into bite-size pieces. You can also use chicken breast if you like but I think dark meat is better in this dish.
- Cornstarch
- Sugar
- Baking soda
- Low sodium soy sauce
- Vegetable oil
- Water
For the sauce
- Low sodium soy sauce
- Minced garlic
- Brown sugar
- Flour
- Rice cooking wine (if you don’t have it, you can skip it!)
- Vegetable oil
- Sesame oil
Additionally
- Vegetable oil to fry in
- Chicken broth, but you can also use water if you don’t have broth.
How to Make Chinese Chicken and Broccoli
In a large bowl, mix the marinade ingredients. Add the bite-size chicken pieces into a bowl and stir to coat. Set aside fora few minutes while you work on the next step.
In a small bowl, combine the sauce ingredients.
Heat up vegetable oil in a large skillet over medium-high heat. Add the chicken, its marinade, and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
Add broccoli and sugar snap peas, remaining sauce, and chicken broth. Bring to a boil and cook until the sauce thickens and the broccoli is tender.
Serve alongside white rice for a full meal. Enjoy!
How to Store Chinese Chicken and Broccoli
Got leftovers? You can store Chinese Chicken and Broccoli in an airtight container for up to 5 days in the refrigerator!
Sometimes I meal prep this meal, making it on a Sunday and then serving it on Monday or Tuesday. All I need to do is throw it in the microwave to heat up, and then serve over rice.
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Chinese Chicken and Broccoli (tastes like takeout!)
PrintIngredients
Vegetables
- 1 large head broccoli cut up into florets
- 1/4 cup sugar snap peas or snow peas strings removed, chopped into thirds
For the chicken marinade
- 1 pound boneless skinless chicken thighs cut up into bite size pieces
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 2 tablespoons low sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon water
For the sauce
- 1/3 cup soy sauce (low sodium)
- 3 cloves garlic minced
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 1 tablespoon rice cooking wine
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
Additionally
- 1 tablespoon vegetable oil to fry in
- 1 cup chicken broth
Instructions
- In a large bowl mix together the chicken marinade ingredients: cornstarch, sugar, baking soda, soy sauce, vegetable oil and water. Add the bite size chicken pieces into bowl and stir to coat. Set aside.
- In a smaller bowl mix together the sauce ingredients: soy sauce, minced garlic, brown sugar, flour, rice cooking wine, vegetable oil and sesame oil. Set aside.
- Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked, about 4-6 minutes per side, making sure to stir often to prevent sticking.
- Add broccoli and sugar snap peas, remaining sauce and chicken broth. Bring to a boil and cook for 5-7 minutes or until the sauce thickens up and broccoli is tender.
- Serve in bowls alongside rice. Enjoy your homemade chicken and broccoli!
Susan says
How long do you marinade the chicken?
Pamela Reed says
Only for a few minutes. I let the chicken marinade while I make the sauce, and then it’s ready to go! Hope this helps!
Jammer says
I can tell with a read-thru this will be a keeper!
Barb says
I’ve made this a couple times and will be making it many times to come. This is pretty, healthy and SO good-even better than takeout, I think. I make stir-fry rice to go with it but it would be great with simple white rice too. So much flavor. THANKS!
Beth Trotter says
I love Chinese food and will be cooking it real soon cause I got all ingredients except the fresh broccoli.
Pamela says
Hope you enjoy Beth, it’s one of our favorite recipes!
Judy Wilson says
Can I use rice vinegar instead of the rice wine? Thank you.
Pamela says
Hey Judy, you absolutely can!
Laurie Rasor says
Have A Good Day