This easy homemade stir fry dinner recipe combines crisp-tender broccoli florets, cubed chicken thighs and crunchy green bell peppers all in a sticky garlic-soy-sesame sauce. Ready within 30 minutes — from start to finish!
Homemade Chinese Chicken and Broccoli
If you’re craving homemade takeout, this Chinese chicken and broccoli recipe is exactly what you need! It’s quick, easy, and tastes just as good—if not better—than your favorite takeout spot. Plus, high fives all around because you made it!
This chicken and broccoli stir-fry combines tender chicken thighs and crisp broccoli in a flavorful, saucy dish that’s easy to make and delicious to eat. No special equipment like a wok is required—just follow the simple steps.
We love our chicken and broccoli saucy, so this makes plenty of sauce for you to have extra for your rice! Serve it with steamed rice, and you’ve got a complete meal ready in 30 minutes that’s sure to become a weeknight favorite!
Recipe note: You can make this recipe with boneless chicken thighs or chicken breasts, but after many (seriously, so many) times making this, I fully believe chicken thighs and broccoli makes it taste the most authentic to takeout!
Need more broccoli recipe ideas? Try my homemade beef and broccoli stir fry, homemade chicken chow mein and butter garlic pasta with broccoli.
Chinese chicken and broccoli ingredients:
This is broken up into 3 sections: chicken marinade, vegetables and the brown sauce.
Chicken Marinade
- Chicken thighs or chicken breasts, cut up into bite-size pieces
- Soy sauce, we use low sodium.
- Kitchen basics: cornstarch, sugar, baking soda, vegetable oil, water
For the brown sauce
- Soy sauce, we use low sodium.
- Rice Cooking Wine
- Sesame oil
- Minced garlic
- Kitchen basics: brown sugar, vegetable oil and flour.
- Chicken broth, if you’re out of this you can also use water.
Vegetables
- Broccoli, chopped up into florets
- Green pepper, chopped up
How to Make Chicken and Broccoli Stir Fry
In a large mixing bowl, mix the chicken marinade ingredients, stirring to fully coat the chicken. Set aside.
In a small bowl, combine the brown sauce ingredients.
Heat up vegetable oil in a large skillet. Add the chicken, its marinade, and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
Add broccoli, green pepper, remaining sauce, and a little extra liquid (chicken broth or water). Bring to a boil and cook until the sauce thickens and the broccoli is tender. Note: During the Summer I throw a handful of sugar snap peas into this dish too! We love the extra crunch!
Serve on top of steamed white rice, with plenty of extra sauce to soak it all in! Enjoy!
How to Store Leftovers
I doubt there will be any leftovers (there never is at our house!) but if there is, you can store in an airtight container in the refrigerator, good for 4 days. Heat up in the microwave until fully warmed up.
Pin for later:

Easy 30-Minute Chicken and Broccoli Stir-Fry
PrintIngredients
For the chicken marinade
- 1 pound chicken thighs, boneless and skinless cut up into bite size pieces
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 2 tablespoons soy sauce low sodium
- 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
Vegetables
- 1 large head broccoli cut up into florets
- 1 small green bell pepper chopped
Additionally
- 1 tablespoon vegetable oil to fry in
- 1 cup chicken broth *can sub with water*
Instructions
- In a large bowl mix together the chicken marinade ingredients: chicken thighs, cornstarch, sugar, baking soda, soy sauce, vegetable oil and water. Stir to fully coat the chicken. Set aside.
- In a smaller bowl mix together the brown 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 brown sauce mixture. Keep cooking until chicken is fully cooked, about 8-10 minutes, making sure to stir often to prevent sticking.
- Add broccoli, green pepper, remaining brown 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 with steamed rice. There's plenty of extra sauce to add on top! Enjoy!
VM says
Made this tonight and was very happily surprised at how delicious it came out! Not casting shade to the submitter of recipe, but to my cooking abilities! Even I was able to turn out an amazingly delicious meal. Husband approved, so it’s definitely a keeper! Thank You!
Abbey says
I just wanted to say we make this recipe ALL THE TIME–have for years. Thank you so much. I bought my youngest safe knives so she could help me prep. It’s a staple in our house. Much love from Chicago!
Pamela says
Hey Abbey, thanks for commenting – it made me smile! I’m so happy to hear this is now a family favorite recipe! 🙂
Allison says
I’ve been making this for years too! I’m making it tonight for dinner. It’s a staple of mine too.
Diane says
Ohhhh so glad I found this website and a local (sorta). I’m in Nassau County…so we are neighbors. I just printed this recipe Chicken and Broccoli…cant wait to make it. Going to look at your other recipes and print them too…you are now in my favorites!!!
Pamela says
Hi neighbor! *Waves* Glad you found this recipe, it’s one of my favorites. It basically prevents me from ever ordering takeout now. Let me know what you think of it! Enjoy!
Jackie M says
I love this dish! I can’t remember exactly when I first found your recipe, but I have passed it on to friends and family who have raved over this dish when served! I sometimes use sliced carrots also!
Shannon says
this looks awesome pamela, will be dinner here tomorrow 🙂 going to add mushrooms too.
Pamela says
Hope you enjoy the recipe Shannon!
EddieBascetti says
I’ve attempted to cook chicken and broccoli a handful of times in the past but failed miserably:( I had almost given up until I found your recipe which I must say F’ing nailed it!!!!! I had all of the ingredients except rice wine so I used apple cider vinegar instead and crossed my fingers and was pleasantly surprised! Thanks, I will be adding this to my regular diet from now on:)
Michelle Leslie says
I love Chinese food, and broccoli is one of my fav veggies so this will definitely be on the menu this week. It sounds delicious Pamela
Christina Makri says
I love chicken I love broccoli so I have to keep in mind this recipe. Thank you for sharing at Sweet Inspiration Link Party 🙂
Jan says
That looks great! I’d love for you to share at Let’s Party! https://themarkandjanshow.com/2018/01/10/lets-party-3/ … we look forward to seeing you there!
Genie says
Love it! Will have to remember that sauce.
Debbie Harris says
I must say this looks absolutely delicious and so good for you! Thanks so much for sharing with us at The Blogger’s Pit Stop.
candy says
Broccoli and chicken is one dish we always enjoy as a family. Making it at home is even better. Found you on Bloggers Pit Stop link Party.
Jess says
Pinned!! Sounds amazing!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Corina Blum says
I love your broccoli addiction! This looks so fresh and just as good as a takeout.
Cindie says
Sounds delicious – and much healthier than ordering it!
Cat says
This looks so delicious! I love broccoli but I am far less healthy than you when ordering Chinese takeaway! I’ve pinned this and will make it soon.
Erin says
Delicious!! My son said it is better than takeout! Yay!
Pamela says
Hey Erin, that makes me so happy to hear! I’m glad it was a hit!
Connie T Bumgarner says
I made this last night for my five year old grandson, Justice, who LOVES chicken with broccoli. I left out the peppers and sugar snap peas to make sure he would have no reason to protest b/c it looked different. WE ALL LOVED IT! Oh my goodness . . . so quick and easy. We normally take him out for Chinese, always to the same restaurant. I’ve made chicken for him one other time, and it was just okay, so I decided to give your recipe a try. Justice and my husband both said it is better than at the restaurant! 🙂 Thank you for the recipe. It’s definitely a keeper. I served it with P.F. Chang’s mini chicken spring rolls; they were also a huge hit!
Pamela says
Hey Connie, I’m so happy to hear this recipe was a hit for your family, especially with Justice! Keep on enjoying!
Lindy says
This was AMAZING.
I think I may have appeared to be like a pig at a trough eating the leftovers at work today. Ah well. Couldn’t help myself.
Pamela says
Hahaha Lindy, I’m so happy you enjoyed this recipe – it’s one of my favorites!
Marcia says
Outstanding dish- simple yet scrumptious !
Pamela says
Thanks Marcia! Glad you enjoyed it!
Tricia Griffiths says
Any idea what calories are for this?
Love this recipe!
SEH says
It’s also great if you dice up some fresh ginger to put in it too!
Rohan Singh says
Actually, I was writing full comment but accidentally it got posted, sorry for this. So commenting again.
In childhood, my biggest enemy was green veggies, but after hitting teenage, I started facing problems like depression at the little age, doctor suggested to eat green veggies and I started excluding potatoes and including these healthy veggies.
Broccoli are one of the fantastic veggies and loaded with numerous benefits. This recipe is healthy and green peppers are always my favourite. Sorry for the mistake, but this is fantastic and I’m going try it. thanks, Pamela.
Rohan Singh says
No doubt
Debra @ Bowl Me Over says
Oooh this looks good! Dropping by from #FoodieFriDIY to say hi and share your delicious recipe! Thanks for linking up – hope to see you again this week!
Michelle | A Dish of Daily Life says
I bet my boys will love this. They always want Chinese takeout! It looks delicious too!
Shelley says
Hi Pamela,
I just made your recipe and it was delicious! Didn’t have snap peas so I added onions, carrots and red, orange and yellow mini peppers ( no green) I also doubled the sauce. Love your step by step pictures/instructions….so easy. My hubby and daughter loved it too! I also love cooking Chinese and wanted to thank you for a new family favorite! I’ve never commented before but was so pleased with the results, I had to let you know. Looking forward to checking out more of your recipes!?
Pamela says
Hey Shelley, glad to hear it’s a hit in your house! My husband would go crazy for those onions you added in! Hope you stop by again! 🙂
Wendy says
Just made this and it was extremely delicious. Even the 2 year old ate it!
Pamela says
That’s great to hear, glad it was such a hit!
Paula says
This was a great recipe! I added a handful of cashews at the end – more crunch – yum!
Pamela says
Glad you liked this recipe Paula. Love that extra crunch you added!
Sarah says
Doing this for the 2nd time! My husband loved the first try! One thing I did differently was to use frozen broccoli florets instead of fresh since I did not have any fresh broccoli. It worked well. Just poured the frozen broccoli in the skillet with the sauce
Pamela says
Thanks for that tip Sarah, perfect when you don’t have fresh broccoli on hand!