How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

Introduction

Did you know that the average American spends over 70 hours a year waiting for food delivery? In our fast-paced world, who has time for that? That’s why mastering a quick, delicious, and healthy Chinese chicken and broccoli recipe is a game-changer for your weekly dinner rotation. This isn’t just another stir-fry; it’s a culinary shortcut that delivers restaurant-quality flavor in less time than it takes for a delivery driver to find your house. Forget soggy containers and lukewarm meals—this 20-minute wonder features succulent, tender chicken breast and vibrantly crisp broccoli florets, all glazed in a deeply savory, garlicky soy sauce that clings perfectly to every bite. It’s the ultimate proof that a healthy, flavor-packed dinner doesn’t require hours in the kitchen or a hefty takeout bill. Ready to revolutionize your weeknights? Let’s get cooking.

Ingredients List

Gather these simple, fresh ingredients for a stir-fry that sings with authentic flavor. Each component plays a key role in building the perfect balance of savory, sweet, and umami.

• For the Chicken & Marinade:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (You’ll love the tender, juicy bite. Substitution: Chicken thighs for a richer, more forgiving texture.)
  • 1 tablespoon soy sauce (the salty, fermented base note)
  • 1 tablespoon Shaoxing wine or dry sherry (adds complex depth. Substitution: A splash of chicken broth with a pinch of sugar.)
  • 1 teaspoon cornstarch (the secret to velvety, restaurant-style chicken)
  • 1/2 teaspoon sesame oil (for that nutty, aromatic fragrance)
• For the Stir-Fry:
  • 1 large head of broccoli, cut into florets (about 4-5 cups for that satisfying crisp-tender snap)
  • 3 tablespoons vegetable oil, divided (high smoke point for perfect searing)
  • 4 cloves garlic, minced (for a pungent, irresistible aroma)
  • 1 teaspoon fresh ginger, grated (the zesty, warming backbone)
• For the Sauce:
  • 1/4 cup low-sodium soy sauce (Substitution: Tamari for gluten-free)
  • 2 tablespoons oyster sauce (the umami powerhouse. Substitution: 1.5 tbsp hoisin sauce + 1/2 tbsp soy sauce for a vegetarian twist.)
  • 1 tablespoon brown sugar or honey (for a touch of caramelized sweetness)
  • 1/2 cup chicken broth or water
  • 1 tablespoon cornstarch mixed with 2 tbsp water (slurry for a glossy, thick sauce)
  • 1/2 teaspoon white pepper (optional, for a subtle heat)
• For Garnish (Optional):
  • Sesame seeds
  • Thinly sliced green onions
  • Red pepper flakes

Timing

This 20-minute Chinese chicken and broccoli recipe is designed for maximum efficiency. Compared to the average stir-fry recipe that can take 30-40 minutes with separate marinating time, our method uses a quick, 5-minute marinade while you prep other ingredients. The active cook time is a blisteringly fast 10 minutes, thanks to high-heat cooking and streamlined steps. You’ll spend less time cooking than the average 32-minute pizza delivery wait, making this the ultimate win for busy weeknights.

Step-by-Step Instructions

Step 1: Prepare the Chicken and Marinade

Start by patting your chicken breasts completely dry with paper towels—this is non-negotiable for a good sear. Cut them into uniform 1-inch cubes. In a medium bowl, whisk together 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and the sesame oil until smooth. Add the chicken cubes and toss vigorously with your hands, ensuring every piece is coated in the velveting marinade. Let it sit for 5 minutes while you prep everything else. This short marinade tenderizes the chicken and helps the cornstarch create a protective layer for juicy results.

Step 2: Blanch the Broccoli

Bring a pot of salted water to a rolling boil. While it heats, mix your sauce in a small bowl: combine soy sauce, oyster sauce, brown sugar, chicken broth, and white pepper. In a separate tiny bowl, make your cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water. Once the water boils, add the broccoli florets and blanch for just 60-90 seconds until they turn bright green and are crisp-tender. Immediately drain and rinse under cold water to stop the cooking. This step ensures your broccoli is perfectly cooked and retains its vibrant color and crunch in the final dish.

Step 3: Stir-Fry the Chicken

Heat a large wok or heavy-bottomed skillet over high heat until it’s smoking hot. Add 2 tablespoons of vegetable oil and swirl to coat. Carefully add the marinated chicken in a single layer—you should hear an immediate, aggressive sizzle. Let it sear undisturbed for 1-2 minutes to develop a golden-brown crust, then stir-fry for another 2-3 minutes until the chicken is just cooked through and opaque. Remove the chicken with a slotted spoon and set it aside on a clean plate.

Step 4: Combine and Sauce

Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger, stir-frying for just 20-30 seconds until incredibly fragrant—be careful not to burn it! Pour in your pre-mixed sauce and bring it to a simmer. Give your cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while stirring constantly. Watch as the sauce transforms from thin and watery to thick, glossy, and luxurious in about 60 seconds.

Step 5: Final Toss and Serve

Return the cooked chicken and blanched broccoli to the wok, tossing everything together vigorously to coat every piece in that glorious sauce. Stir-fry for another 1-2 minutes until everything is heated through and the broccoli is tender-crisp. The sauce should cling to the chicken and broccoli without pooling at the bottom of the wok. Immediately transfer to a serving platter and garnish with sesame seeds and green onions. Serve hot and enjoy the applause!

Nutritional Information

(Per serving, based on 4 servings)

• Calories: ~320 kcal
• Protein: 28g (An excellent source for muscle repair and satiety)
• Carbohydrates: 18g
• Dietary Fiber: 4g (Thanks to the broccoli!)
• Sugars: 7g
• Fat: 14g
• Saturated Fat: 2g
• Sodium: ~950mg (Can be reduced by using low-sodium soy sauce and broth)

Healthier Alternatives

Want to lighten this dish without sacrificing the iconic takeout flavor? These simple swaps maintain deliciousness while boosting nutrition:

• Reduce Sodium: Use liquid aminos or coconut aminos instead of soy sauce. They offer a similar umami profile with about 30% less sodium.
• Cut Sugar: Replace brown sugar with 1 tsp of pure maple syrup or a pinch of stevia. The oyster sauce provides enough sweetness for most palates.
• Boost Veggies: Add 1 cup of sliced mushrooms or bell peppers with the broccoli. They absorb the sauce beautifully and add volume for fewer calories per serving.
• Leaner Protein: Use extra-firm tofu (pressed and cubed) instead of chicken. Marinate it the same way for a fantastic plant-based version.
• Oil Control: Use an avocado oil spray to coat the wok instead of pouring oil. You can cut the oil quantity by half without compromising the sear.

Serving Suggestions

This versatile stir-fry is a complete meal on its own, but pairing it thoughtfully can turn a quick dinner into a feast.

• The Classic: Serve over a bed of steamed jasmine or brown rice to soak up every last drop of the savory sauce.
• Low-Cob Option: For a keto or low-carb meal, serve over cauliflower rice or alongside a crisp Asian cucumber salad.
• Add Some Heat: Top with a drizzle of chili crisp or sriracha for those who love a spicy kick.
• Make it a Spread: Pair with simple vegetable spring rolls or a light wonton soup for a full takeout-style experience at home.

Common Mistakes

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