Chinese Chicken and Broccoli Recipe

Recently one of my favorite Chinese dishes has been Chicken and broccoli. I know I have not been posting a lot of Asian recipes lately but don’t worry, I still have more. Chinese chicken with broccoli is your basic stir fry. Chicken bits and broccoli florets stir fried with a delicious sauce. The sauce is a basic combination of Asian flavors such as hoisin sauce, oyster sauce, chicken broth and garlic. Red pepper flakes are added for a little heat and can be adjusted to your taste. If you choose the broccoli can be cooked ahead to save a little time. I like to toss my chicken bits with cornstarch to make them a little crispy but it’s totally optional. Normally this dish is not breaded. You could also deep fry the chicken bits and cook the sauce separately. Serve with white rice. Enjoy.

1 1/2lbs boneless skinless chicken breasts (cut into small chunks)
1 ½ tablespoons sesame oil
2 tablespoons garlic (chopped)
¼ teaspoon dried red pepper flakes (or more to taste)
4 cups fresh broccoli florets
6 tablespoons chicken broth (divided)
1 tablespoon sesame oil
salt and pepper
5 green onions (sliced)
¼ cup hoisin sauce
3 tablespoons oyster sauce
Sesame seeds (for garnish, optional)

Cooking Instructions:

Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.

Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).
Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.
(Makes 2 Servings)


30 Responses to “Chinese Chicken and Broccoli Recipe”

  1. jo — July 30, 2009 @ 12:11 am

    Looks pretty good, I’m actually learning to cook from this site! Ill have to give this one a shot this weekend.

  2. HoneyB — July 30, 2009 @ 3:14 am

    This looks awesome – Very easy and delicious!

  3. diva — July 30, 2009 @ 6:11 am

    i love broccoli! YAY!

  4. pontch — July 30, 2009 @ 8:02 am

    Thank you!!
    this looks delicious!!!
    My kids and I loves Chinese chicken with broccoli.
    I know what they will eat for lunch today 🙂

  5. Cookie — July 30, 2009 @ 10:42 am

    I’ve never had Chinese chicken and broccoli but this recipe looks really good! I LOVE hoisin and oyster sauces!

  6. Laura — July 31, 2009 @ 3:43 am

    Yum! I love chicken and broccoli. This looks great!

  7. Danielle — July 31, 2009 @ 5:58 am

    One of my favorite things to order and now I can make it at home!


  8. Marin — July 31, 2009 @ 6:58 am

    I’ve had chinese beef and broccoli a million times, but never chicken and brocoli. Sounds good, I’m gonna give it a try.

  9. Mandy — August 1, 2009 @ 10:05 pm

    We just made this for our Chinese neighbor who moved here a bit ago and we passed the test! Thanks!

  10. kendra — August 2, 2009 @ 11:48 am

    looks good. i bought all the ingredients today and I’m currently making this. but….where do the green onions come in? they’re in the ingredients list but when do i put them in. or does it matter?

  11. Bobby — August 2, 2009 @ 12:05 pm

    kendra – you can just garnish the dish with them or cook them with the broccoli if you are trying in the wok or with the chicken. I hope you enjoy the recipe.

  12. Russell — August 3, 2009 @ 4:04 am

    Did you use Hoison sauce which the first ingredient in the list is sugar, or did you use more ‘authentic’ sauce for the recipe? I find the two tastes worlds different.

  13. Bobby — August 3, 2009 @ 5:40 am

    Russell – The first ingredient on the list is water, then sugar. The brand of hoisin sauce I used is dynasty. Some ingredients are very limited in the area where I live.

  14. Russell — August 5, 2009 @ 12:58 pm

    I am glad to hear that, as I prefer the non-authentic tasting ones 🙂

    Yes, I can relate. I live in a rural town in Louisiana, and as you can imagine there is very little selection.

  15. kai — September 18, 2009 @ 2:00 pm

    thank you so much for the recipe. i hosted an asian themed party last night and almost all of the food that i served came from your website. my guests said they were really good. thank you very much. you are a lifesaver. 😉

  16. Timeka — November 6, 2009 @ 8:26 am

    I made this last night and it was SO good! I took the advice and tossed the chicken in some cornstarch too. 🙂 I also added some celery and onions to the broccoli mix and it was deeelish! Served over hot rice and w/ a little soy – I will gladly make this again! Thank you so much for all your wonderful recipes! 🙂

  17. Jessica — January 24, 2010 @ 8:07 am

    I made this the other night and it was really good.. the only issue that I have is the smell of the oyster sauce about gets me… can anything be substituted for this? Thanks..

  18. Bobby — January 24, 2010 @ 10:23 am

    Jessica – I would just leave the oyster sauce out if you don’t like the smell or replace it with extra soy sauce.

  19. lisa — February 4, 2011 @ 5:53 pm

    Wonderful. We love chinese chicken and broccoli from the chinese restaurants BUT this was amazing. Hubby said it was better that what we get at the restaurants. Made my own Hoisin sauce and left out the Oyster sauce. found the Hoisin sauce recipe on the web too. It’s made with peanut butter and honey.. Delicious!

  20. Christie — May 21, 2011 @ 7:16 pm

    I love chicken and broccoli – it’s all I order from a Chinese place. I rarely find that the dish has a strong enough sauce (broccoli will soak up the flavor, but often the chicken is pretty bland). I’ve always wondered what ingredient contributes to the stronger flavor. Would you say it’s the hoisin sauce? I’ve been thinking I could either make my own going off your recipe or at least buy my own to add to take out to get the flavor I like!

  21. Julie — November 3, 2011 @ 11:12 am

    I have 4 Chinese restaurants near me and I fell in love with one of them, they made there Chicken and broccoli dish so perfect and it tasted wonderful, So now I gave this one a try it turned out pretty good, I did add slice carrots to the dish just another vegetable to sneak in for my kids, lol :o) What I like about this dish is that you can try different flavor’s until you find the one that suits your taste. Don’t be afraid to play around with this dish add a little of what you like and try other sauces out there, Thanks for the recipe Bobby :o)

  22. Astrid — December 10, 2011 @ 3:30 pm

    I went looking for a broccoli chicken recipe in hopes of being able to recreate the way it’s made at chinese restaurants. The instructions on how to cook the broccoli and the chicken definitely improved my previous attempts at stir fries. I used to boil the chicken first then cut it up and add veggies which produced a stringy kind of texture. The way this recipe says how to cook it, it comes out with the soft texture exactly like the restaurants. The instructions on how to cook the broccoli make it come out perfect–not soft and mushy, just soft enough while it retains the bright dark green color. The broccoli looks and tastes fresher than my previous boil broccoli method which makes the color wash out and it turns out mushy. I had problems with the sauces and flavorings. I couldn’t use the hoison from my local store because when I read the ingredients “red chili pepper” was in it. I’ve never eaten hot spicy broccoli chicken from a chinese restaurant. Most chinese food is not hot and spicy and I don’t know why some of these American companies that make Asian seasonings and sauces insist on putting hot things in where it isn’t appropriate. I used a Kikoman stir fry sauce and an oyster sauce, both I discovered when I got them home and tasted them contained a lot of vinegar. The flavor of them was also not consistent with the restaurant flavor but I used them and added a little chicken gravy and sweetener to tone the vinegar flavor down some. Overall, the flavor was not what I was trying to get but it was still the most superior stir fry I had ever done. Most of the online chicken broccoli recipies I went looking for had similar ingredients so I’m assuming they would turn out pretty much the same.

  23. lans — January 17, 2012 @ 6:01 pm

    Yum! I am picky about my chinese food because well…. I’m chinese and i know what good asian food tastes like.. And moving to texas there’s really not a lot good asian food here.. This was delicious!!!!!

  24. Me — July 6, 2012 @ 1:12 pm

    Hi, what happens to the green onion? when do we add it? thanks!

  25. Bobby — July 6, 2012 @ 9:48 pm

    Me – just top the cooked chicken with the green onions when you are ready to serve it.

  26. Damon — October 30, 2013 @ 4:23 pm

    This was very simple, and very good. Tastes just like from the Chinese restaurant, but fresher and better. And the sauce didn’t get gloppy after 20 minutes. I used homemade hoisin sauce (easily googled, took less than 5 minutes). This has been saved in my recipe bookmarks!

  27. Gloria T — December 9, 2013 @ 3:48 pm

    Thanks for the recipe. I made this yesterday…and it was delicious…Can’t wait to make the Shrimp and Broccoli.

  28. Jojo — November 29, 2015 @ 3:35 pm

    Made this last night. Easy directions and so yummy! Thank you!

  29. Jessica — August 2, 2016 @ 10:56 am

    I absolutely love this dish and I use jasmine rice to get the full
    Chinese flavor also the sesame oil is really important and I
    Also use fresh ginger sometimes gives it a great kick! Hope everyone

  30. Jessica — August 2, 2016 @ 11:02 am

    Also I forgot to say I usually marinate thin sliced chicken breasts
    Cut into small pieces in the sesame oil hoisin and soy sauce

Leave a Comment