Chinese Chicken and Broccoli (2024)

Updated February 2, 2024|by Jillian|19 Comments

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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

This stir-fried Chinese Chicken and Broccoli is seasoned with the perfect amount of ginger, garlic, broccoli florets, and a deep, rich soy sauce glaze.

It costs $6.94 to make this dish. The recipe makes four servings and costs $1.73 per serving.

If you need more ideas for dinner recipes, I recommend my Sheet Pan Chicken with Vegetables and my Ginger Chicken Skewers.

Table of Contents

This dish makes the perfect weeknight meal on those extra busy nights because it is quick and easy. In 30 minutes, you will be enjoying delicious Chinese Chicken and Broccoli. That is quicker than you can get it from your favorite takeout place!

Crisp broccoli and juicy chicken are combined with garlic and ginger in a yummy brown sauce to create the perfect meal. Serve it over rice, quinoa, or even cauliflower rice.

As a bonus, this Chinese Chicken and Broccoli recipe only has only 249 calories per serving!

So skip the restaurant and learn to make Chinese Chicken and Broccoli at home with my step-by-step directions.

What Ingredients Do I Need to Make Chinese Chicken and Broccoli?

Chicken	It will add a rich taste and aroma to the dish.
Olive Oil	This dish is all about quality. Make sure to use excellent olive oil.
Onion	You may use finely diced red, yellow, or white onion.
Ginger	It will also add a rich flavor and aroma.
Garlic	Low-sodium vegetable broth, soy sauce, sesame oil, pure maple syrup, and corn starch.
Broccoli florets	Make sure to cut any larger florets into bite-size pieces.
For the sauce:	Low-sodium vegetable broth, low-sodium soy sauce, sesame oil, pure maple syrup, and corn starch.

Approximate Cost of Ingredients

RECIPE COST: $6.94

PRICE PER SERVING: $1.73

⅓ cup low-sodium soy sauce – $0.71
½ cup low-sodium vegetable broth – $0.37
1 Tbsp pure maple syrup – $0.33
1 teaspoon sesame oil – $0.10
1 Tbsp corn starch – $0.03
2 teaspoons olive oil – $0.10
1 lb. boneless, skinless chicken breast – $2.16
¼ teaspoon kosher salt – $0.01
¼ teaspoon coarse black pepper – $0.02
¾ cup onion – $0.18
2-3 garlic cloves – $0.15
1 teaspoon chopped ginger – $0.11
12 oz broccoli florets – $2.49
1 teaspoon sesame seeds – $0.18

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How to Make ChineseChicken and Broccoli

1.) First, ensure you have all your ingredients ready. This recipe is quick to prepare. When ready, add the thinly sliced chicken breast to a mixing bowl, season with salt and pepper, and set aside.

2.) Make the soy sauce glaze. Add vegetable broth, soy sauce, sesame oil, and pure maple syrup in a microwave-safe bowl. Microwave for one minute. Next, whisk in the cornstarch; set the sauce aside.

3.) Brown the chicken. Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated.

Then, add the chicken to the hot pan spacing out the pieces.
Once you place the chicken in the pan, do not touch it! This will let the chicken get nice and golden brown on the bottom.
Once the bottom browns, flip the chicken over to get the other side golden brown; about 4-5 minutes in total time.
When ready, remove the chicken from the pan and transfer to a dish.

4.) Next, make the soy sauce glaze. In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic. Stir-fry until aromatic.

5.) Put it all together. Finally, add the warm soy sauce glaze we microwaved to the pan. Cook until the sauce starts to thicken. Add the chicken and broccoli to the soy glaze. Stir-fry until the broccoli has softened to the desired consistency.

Recipe Variations

Do you not have chicken breasts? Feel free to use boneless, skinless chicken thighs or chicken tenderloins instead.

What can I use instead of soy sauce? Coconut Aminos are a great alternative to soy sauce.

Don’t want onions? Simply leave it out or use shallots for a more mild taste.

Storage Tips

SERVE: You can keep the Chinese chicken and broccoli out for about two hours before it needs to be covered and refrigerated.

STORE: Keep leftovers in an airtight container in the refrigerator for 2-3 days.

FREEZE: While you can freeze this recipe, I do not recommend it because the broccoli becomes discolored and limp after defrosting and reheating.

Recipe FAQ’s

What is Chinese brown sauce made of?

Brown sauce is made with some sort of broth and a few other flavors. My recipe calls for soy sauce, vegetable broth, maple syrup, and sesame oil. After combining the ingredients, cornstarch is then whisked into the sauce to help thicken it up a bit.

Is Chinese broccoli and chicken healthy?

Yes! This is a great healthy meal that everyone enjoys. With only 237 calories per serving, chicken is a great source of lean protein, while broccoli is a green vegetable with high nutritional value. And making it at home, where you control the ingredients, ensures you are eating more healthily!

Read the recipe from beginning to end. This will help you better understand the flow of the recipe and identify anyunfamiliar words or methods.

Shop for the ingredients beforehand.When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Chicken and Poultry Recipes

Greek Chicken with Lemon and Feta
Easy Baked Chicken with Zucchini
Chicken Shawarma Collard Wraps
Creamy Crimini Chicken with Kale
Paleo Citrus Pollo Asado
Baked Harissa Chicken
Blackened Chicken Meatballs

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Chinese Chicken and Broccoli

Recipe Cost 6.94

Ingredients

FOR THE SOY GLAZE:

▢ ⅓ cup low-sodium soy sauce
▢ ½ cup low-sodium vegetable broth
▢ 1 Tablespoon pure maple syrup
▢ 1 teaspoon sesame oil
▢ 1 Tablespoon corn starch

FOR THE CHICKEN:

▢ 2 teaspoons olive oil
▢ 1 lb. boneless skinless, chicken breast, thinly sliced
▢ ¼ teaspoon kosher salt

FOR THE STIR FRY:

▢ ¼ teaspoon coarse black pepper
▢ ¾ cup onion finely chopped
▢ 2-3 garlic cloves finely chopped, about 1 tbsp
▢ 1 teaspoon finely chopped ginger packed
▢ 12 oz broccoli florets or 3 cups

FOR GARNISH:

▢ 1 Tablespoon sesame seeds optional

Instructions

CREATE THE SOY GLAZE

In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute (just until the liquid is nice and hot). Then, whisk in the corn starch. Set the sauce aside.

COOK THE CHICKEN

Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated. Next, add the chicken to the hot pan spacing out the pieces.
Once you place the chicken in the pan, do not touch! This will allow the chicken to get nice and golden brown on the bottom. Flip the chicken to get the other side golden brown; about 4-5 minutes in total time. When ready, remove the chicken from the pan and set aside on a plate.

PUTTING IT ALL TOGETHER

In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic; stir-fry until aromatic.
Next, add in the warm soy sauce glaze. Cook until the sauce starts to thicken. Once thicken, add the chicken and broccoli to the soy glaze; continue to stir-fry until the broccoli has softened to the desired consistency.

SERVE

Top over a bed of fluffy quinoa or rice. Sprinkle with sesame seeds and enjoy while hot.

Notes

Make sure to use low-sodium soy sauce and low-sodium broth or else the dish will be too salty.
The soy sauce will add all the salt this dish needs.

Equipment

Mixing bowl

microwave safe bowl

Whisk

Measuring cups and spoons

large skillet

Cutting board

Chef’s knife

Nutrition

Serving: 1.25cupCalories: 249kcalCarbohydrates: 16gProtein: 31gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 71mgSodium: 996mgPotassium: 842mgFiber: 3gSugar: 6gVitamin A: 531IUVitamin C: 79mgCalcium: 87mgIron: 2mg

Did you make this recipe?

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This recipe was adapted from Skinnytaste with heavy modifications made.