Updated on July 21st, 2025
This Chinese buffet broccoli chicken recipe is a quick and tasty way to recreate a takeout favorite at home. Made with thin slices of tender chicken breast and crisp broccoli florets, the dish is cooked in a flavorful brown sauce made from soy sauce, oyster sauce, and garlic. It’s the kind of meal that comes together fast, using simple ingredients, and delivers the same comforting taste you’d expect from your favorite Chinese restaurant. Served over rice, it makes a complete and satisfying dinner for any night of the week.
Why this recipe works
- Simple marinade for tender chicken: A quick mix of egg white, cornstarch, and salt helps keep the chicken soft and juicy.
- Balanced sauce flavor: Oyster sauce and soy sauce blend together with garlic and broth for a savory, rich brown sauce.
- Quick stir-fry method: Cooking the ingredients in a wok or skillet keeps everything crisp and flavorful without overcooking.
- Tastes like takeout: The recipe is easy to follow and delivers that classic Chinese buffet flavor you know and love.
Serving suggestions
- Serve over rice: Spoon the broccoli chicken over steamed white or brown rice so it can soak up the savory sauce. This keeps the meal simple and filling.
- Add an egg roll on the side: Pair with a store-bought or homemade egg roll for that full takeout-style experience.
- Include a soup starter: Start the meal with a small bowl of egg drop or wonton soup to make dinner feel more like your favorite Chinese restaurant.
- Garnish for freshness: Sprinkle chopped green onions or sesame seeds on top for a little extra flavor and color right before serving.
Chinese Buffet Broccoli Chicken Recipe
This Chinese buffet broccoli chicken recipe is a quick and tasty way to recreate a takeout favorite at home.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 1lb boneless skinless chicken breasts (sliced into thin strips)
- 2 garlic cloves
- 4 tablespoons vegetable oil
- 1 large egg white
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
- 1/2lb broccoli florets
- 4 tablespoons chicken broth
Instructions
- In a bowl mix egg white, 1 tablespoon cornstarch and salt. Add the chicken to the egg white mixture and mix well. Cover and refrigerate for 30 minutes.
- In a small bowl combine oyster sauce, soy sauce, and water.
- Heat vegetable oil in a wok over medium-high heat. Add the broccoli and 4 tablespoons chicken broth and stir-fry for 2 minutes. Remove from the wok. Add the chicken and garlic and cook for 2-3 minutes. Return the broccoli to the wok. Add the sauce and the cornstarch and water mixture. Cook until the sauce has thickened.
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 1.5 g
- Sodium: 749.8 mg
- Fat: 16.9 g
- Carbohydrates: 8.9 g
- Protein: 28.9 g
- Cholesterol: 83 mg
