I turned garlic, ginger, soy sauce, and honey into a 30-minute Chinese Chicken and Broccoli in a glossy brown sauce that shows Homemade Chinese Food can beat takeout on flavor and price.
I grew up on takeout and thought I’d never beat it, but this Chinese Chicken and broccoli dish changed my mind. I choose boneless skinless chicken thighs because they stay juicy even when the heat gets high, and big broccoli florets that still snap when you bite them.
Honestly sometimes I under season or chop the chicken too thick, yet it still comes out way better than ordering in. As someone who writes Easy Stir Fry Recipes, I love how simple swaps make a real difference, and this one always sparks arguments at my table about who’s paying for leftovers.
Ingredients
- Chicken thighs: Juicy protein source, richer than breast, keeps stir fry tender and flavorful.
- Broccoli: Crunchy fiber packed veg, vitamins C and K, adds bright fresh texture.
- Garlic: Pungent, immune boosting, gives savory depth without extra calories, dont overpower.
- Ginger: Warm, slightly spicy, aids digestion and wakes up the sauce.
- Soy sauce: Salty umami, low sodium version trims salt but keeps rich flavor.
- Honey: Adds gentle sweetness and glossy glaze, so the sauce clings better.
- Cornstarch: Thickening magic, makes a silky sauce, use sparingly for best texture.
- Sesame oil: Tiny splash gives nutty aroma, it’s strong so a little goes far.
Ingredient Quantities
- 1 lb (450 g) boneless skinless chicken thighs thinly sliced
- 4 cups broccoli florets about 1 large head
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce optional
- 1 tbsp honey
- 1 tsp rice vinegar
- 1/2 cup low sodium chicken broth or water
- 2 tbsp cornstarch divided
- 2 tbsp vegetable oil or other neutral oil
- 1 tsp toasted sesame oil
- 2 green onions sliced
- salt and freshly ground black pepper to taste
How to Make this
1. Prep everything first: thinly slice 1 lb chicken thighs, chop broccoli into florets, mince 3 cloves garlic and 1 tbsp ginger, slice the green onions. Have soy, oyster sauce, honey, rice vinegar and the broth handy.
2. Marinate the chicken: toss the sliced chicken with 1 tbsp low sodium soy sauce, 1 tbsp cornstarch, a pinch of salt and pepper. Let sit 8 to 10 minutes while you finish prep. this helps the chicken stay juicy.
3. Make the sauce: in a bowl whisk together the remaining 2 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tbsp honey, 1 tsp rice vinegar and 1/2 cup low sodium chicken broth or water. Set aside.
4. Make a cornstarch slurry: mix the remaining 1 tbsp cornstarch with about 2 tbsp cold water and stir until smooth. Set near the stove so it’s ready.
5. Heat a large wok or heavy skillet over high heat until very hot, add 2 tbsp vegetable oil and swirl to coat. Work fast and don’t crowd the pan.
6. Stir fry the chicken in one or two quick batches so it gets color and cooks through, about 2 to 3 minutes per batch depending on thickness. Remove chicken to a plate but leave any fond in the pan.
7. Add a touch more oil if needed, then add the broccoli florets and stir fry 2 minutes until bright green. Add the minced garlic and ginger and stir 30 seconds until fragrant but not burned. If the pan looks dry add a tablespoon or two of the reserved chicken broth to create steam and help the broccoli cook.
8. Return the chicken to the pan, pour in the prepared sauce and bring to a simmer. Stir once, then slowly pour in the cornstarch slurry while stirring until the sauce thickens and coats everything, about 1 minute.
9. Finish with 1 tsp toasted sesame oil, toss in the sliced green onions, taste and adjust salt and pepper if needed. Serve right away over rice.
Equipment Needed
1. Large wok or heavy skillet (for high heat stir fry)
2. Sharp chef’s knife and cutting board
3. 2 mixing bowls, one for the sauce one for the chicken marinade
4. Measuring spoons and measuring cups
5. Small bowl plus a whisk or fork (for the cornstarch slurry)
6. Tongs or a sturdy spatula for tossing the chicken and broccoli
7. Liquid measuring cup (for the broth and to measure soy/honey)
8. Plate or shallow dish to rest cooked chicken before adding back to the pan
FAQ
Homemade Chinese Chicken And Broccoli Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breasts (same weight, slice thin but watch cooking time, breasts dry faster) or firm tofu (14 oz block, press, cube and toss in a little cornstarch before frying to get crisp).
- Low sodium soy sauce: use tamari for gluten free (1:1) or coconut aminos if you want less salt and a sweeter note (start 1:1 then taste), or regular soy sauce if thats all you got but cut added salt.
- Oyster sauce: replace with hoisin sauce for a sweeter, richer flavor (use same amount) or try a mushroom stir-fry sauce for vegetarian option, or mix 1 tbsp soy sauce + 1 tsp honey + a drop of sesame oil if you need a quick stand-in.
- Cornstarch: use arrowroot powder 1:1 for a clear glossy sauce, potato starch 1:1 works too but dont boil long, or all purpose flour at about double the amount for a thicker, less glossy finish.
Pro Tips
– Pat the chicken dry before you season it, otherwise it steams and won’t get any brown bits. Let it warm up for a few minutes after you take it out of the fridge too, cold meat takes longer to sear and can make the pan temperature drop.
– Use a very hot pan and a neutral oil with a high smoke point. Work in small batches so the pieces get even color and dont crowd the pan, crowding makes everything steam not sear.
– If you hate broccoli that’s raw in the middle, blanch the florets 30 to 60 seconds in boiling water then plunge them into ice water to stop cooking. It keeps them bright green and makes finishing in the pan quick so they soak up the sauce.
– Add the cornstarch slurry slowly while the sauce is simmering and stop when it just coats everything, you can always thicken more but you cant thin it easily. Stir in the toasted sesame oil off the heat so the flavor stays fresh, and if it tastes too sweet add a tiny splash more rice vinegar or soy to balance it.
Homemade Chinese Chicken And Broccoli Recipe
I turned garlic, ginger, soy sauce, and honey into a 30-minute Chinese Chicken and Broccoli in a glossy brown sauce that shows Homemade Chinese Food can beat takeout on flavor and price.
4
servings
374
kcal
Equipment: 1. Large wok or heavy skillet (for high heat stir fry)
2. Sharp chef’s knife and cutting board
3. 2 mixing bowls, one for the sauce one for the chicken marinade
4. Measuring spoons and measuring cups
5. Small bowl plus a whisk or fork (for the cornstarch slurry)
6. Tongs or a sturdy spatula for tossing the chicken and broccoli
7. Liquid measuring cup (for the broth and to measure soy/honey)
8. Plate or shallow dish to rest cooked chicken before adding back to the pan
Ingredients
1 lb (450 g) boneless skinless chicken thighs thinly sliced
4 cups broccoli florets about 1 large head
3 cloves garlic minced
1 tbsp fresh ginger minced
3 tbsp low sodium soy sauce
1 tbsp oyster sauce optional
1 tbsp honey
1 tsp rice vinegar
1/2 cup low sodium chicken broth or water
2 tbsp cornstarch divided
2 tbsp vegetable oil or other neutral oil
1 tsp toasted sesame oil
2 green onions sliced
salt and freshly ground black pepper to taste
Directions
- Prep everything first: thinly slice 1 lb chicken thighs, chop broccoli into florets, mince 3 cloves garlic and 1 tbsp ginger, slice the green onions. Have soy, oyster sauce, honey, rice vinegar and the broth handy.
- Marinate the chicken: toss the sliced chicken with 1 tbsp low sodium soy sauce, 1 tbsp cornstarch, a pinch of salt and pepper. Let sit 8 to 10 minutes while you finish prep. this helps the chicken stay juicy.
- Make the sauce: in a bowl whisk together the remaining 2 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tbsp honey, 1 tsp rice vinegar and 1/2 cup low sodium chicken broth or water. Set aside.
- Make a cornstarch slurry: mix the remaining 1 tbsp cornstarch with about 2 tbsp cold water and stir until smooth. Set near the stove so it’s ready.
- Heat a large wok or heavy skillet over high heat until very hot, add 2 tbsp vegetable oil and swirl to coat. Work fast and don’t crowd the pan.
- Stir fry the chicken in one or two quick batches so it gets color and cooks through, about 2 to 3 minutes per batch depending on thickness. Remove chicken to a plate but leave any fond in the pan.
- Add a touch more oil if needed, then add the broccoli florets and stir fry 2 minutes until bright green. Add the minced garlic and ginger and stir 30 seconds until fragrant but not burned. If the pan looks dry add a tablespoon or two of the reserved chicken broth to create steam and help the broccoli cook.
- Return the chicken to the pan, pour in the prepared sauce and bring to a simmer. Stir once, then slowly pour in the cornstarch slurry while stirring until the sauce thickens and coats everything, about 1 minute.
- Finish with 1 tsp toasted sesame oil, toss in the sliced green onions, taste and adjust salt and pepper if needed. Serve right away over rice.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 374kcal
- Fat: 20.4g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Polyunsaturated: 4.4g
- Monounsaturated: 7.6g
- Cholesterol: 105mg
- Sodium: 525mg
- Potassium: 525mg
- Carbohydrates: 14.3g
- Fiber: 2.4g
- Sugar: 5g
- Protein: 31.8g
- Vitamin A: 575IU
- Vitamin C: 67.5mg
- Calcium: 37.5mg
- Iron: 1.99mg
