Name: Chicken and Broccoli Chinese Takeout Style
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound boneless skinless chicken breast, thinly sliced; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sugar; 1 teaspoon cornstarch; 1 teaspoon neutral oil (canola, vegetable, or avocado); 4 cups broccoli florets, bite sized; 3 cloves garlic, finely minced; 1 teaspoon fresh ginger, finely minced or grated; 2 green onions, sliced (white and green parts separated); 1 cup low sodium chicken broth; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon sugar or honey; 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1 to 2 teaspoons rice vinegar, to taste; 1 to 2 teaspoons chili garlic sauce or sriracha, optional; 2 to 3 tablespoons neutral oil for stir frying; 1 teaspoon sesame seeds, optional for garnish; extra soy sauce, to taste

Chicken and Broccoli Chinese Takeout Style tastes savory, garlicky, and just a little sweet, with tender chicken and crisp-tender broccoli in glossy brown sauce. It works perfectly for busy weeknights, since you can get it on the table in about 30 minutes from start to finish. I cooked this on repeat in my tiny first apartment kitchen, so I know every shortcut and every way this can go sideways.

Why Chicken and Broccoli Chinese Takeout Style Is Worth It

This recipe gives you that classic strip-mall takeout flavor with fresher veggies and better quality chicken. You control the salt, the sugar, and the oil, so it tastes lighter but still hits all the same saucy, comforting notes.

You also save money and time, since the sauce uses pantry staples and the whole dish cooks in one pan. Clean up stays easy, and you can double the batch for meal prep without extra effort.

“Tastes exactly like my favorite Chinese takeout spot, but fresher and hotter from the pan, ★★★★★”

Ingredients You Need

Chicken and marinade

1 pound boneless skinless chicken breast, thinly sliced
- You can use chicken thighs if you like juicier meat.
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
- Use chicken broth if you avoid alcohol in cooking.
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon neutral oil (canola, vegetable, or avocado)

Broccoli and aromatics

4 cups broccoli florets, bite sized
- Fresh broccoli tastes best, but frozen florets work if you thaw and pat dry.
3 cloves garlic, finely minced
1 teaspoon fresh ginger, finely minced or grated
2 green onions, sliced (white and green parts separated)

Brown sauce

1 cup low sodium chicken broth
- Use vegetable broth if you plan a vegetarian version.
3 tablespoons soy sauce
- Use low sodium to keep the dish from turning too salty.
1 tablespoon oyster sauce
- Use vegetarian oyster sauce or mushroom stir fry sauce for a meat free option.
1 tablespoon hoisin sauce
1 tablespoon sugar or honey
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 to 2 teaspoons rice vinegar, to taste
1 to 2 teaspoons chili garlic sauce or sriracha, optional for heat

Oil and seasoning

2 to 3 tablespoons neutral oil for stir frying
1 teaspoon sesame seeds, optional for garnish
Extra soy sauce, to taste

Pantry shortcuts and brand notes

Use jarred minced garlic and ginger if you feel tired or short on time.
Kikkoman or Lee Kum Kee soy sauce and oyster sauce give reliable flavor.
Use Better Than Bouillon for quick chicken broth with strong flavor.

Equipment

Large nonstick skillet or wok
Cutting board and sharp knife
Small and medium mixing bowls
Whisk or fork for mixing sauce
Tongs or spatula
Measuring cups and spoons

Quick Tips & substitutions

Slice chicken very thin so it cooks fast and stays tender.
Toss chicken with cornstarch right before cooking to keep it from clumping.
Blanch broccoli briefly in boiling water or microwave with a splash of water for 2 minutes to speed up stir frying.
Use frozen broccoli florets when you feel rushed, but thaw and dry them so they do not steam the pan.
Swap chicken thighs for breast if you want extra juicy pieces.
Use tamari or coconut aminos for a gluten free option, and pick gluten free oyster and hoisin sauces.
Skip oyster sauce and use extra soy sauce plus a splash of mushroom sauce for a vegetarian version.
Add chili garlic sauce or crushed red pepper if you like spicy takeout style flavor.
Keep the pan hot and avoid crowding so the chicken browns instead of steaming.
Stir the sauce again right before you pour it in, since cornstarch sinks to the bottom.

How to Make Chicken and Broccoli Chinese Takeout Style

Step 1: Prep the chicken

Slice the chicken breast thinly against the grain into bite sized strips. Place the chicken in a bowl and add soy sauce, Shaoxing wine, sugar, cornstarch, and oil. Toss until every piece looks coated and glossy, then set the bowl aside while you prep the vegetables.

Step 2: Prep broccoli and aromatics

Cut the broccoli into small florets so they cook quickly and stay crisp tender. Mince the garlic and ginger and slice the green onions, keeping white and green parts separate. Set everything near the stove so you can move fast once the pan heats up.

Step 3: Mix the brown sauce

In a medium bowl, whisk together chicken broth, soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, sesame oil, rice vinegar, and chili garlic sauce if you use it. Taste a small spoonful and adjust soy sauce for salt or sugar for sweetness. Keep the bowl and whisk near the stove, since you will need to stir it again right before it hits the pan.

Step 4: Pre cook the broccoli

Heat a large skillet or wok over medium high heat and add a splash of oil. Add the broccoli and a pinch of salt, then stir fry for 2 to 3 minutes until the color turns bright green and the stems start to soften. Splash in 2 tablespoons of water, cover with a lid, and steam for 1 to 2 minutes until crisp tender, then transfer the broccoli to a plate.

Step 5: Sear the chicken

Return the pan to medium high heat and add 1 to 2 tablespoons of oil. Spread the marinated chicken in a single layer and let it cook without stirring for 1 to 2 minutes so it browns. Stir and cook another 2 to 3 minutes until the chicken turns opaque and the edges look slightly caramelized.

Step 6: Add aromatics

Push the chicken to one side of the pan and add a small drizzle of oil to the empty side. Add garlic, ginger, and the white parts of the green onions. Stir the aromatics for 30 seconds until they smell fragrant, then mix them into the chicken.

Step 7: Add broccoli and sauce

Give the sauce a quick stir so the cornstarch mixes back in. Add the broccoli back to the pan and pour the sauce over everything. Toss well and cook for 2 to 3 minutes until the sauce thickens and coats the chicken and broccoli in a glossy layer.

Step 8: Taste and finish

Taste a piece of chicken and a floret of broccoli. Add a splash of soy sauce if you want more salt or a pinch of sugar if you want a sweeter takeout style flavor. Sprinkle with green onion tops and sesame seeds, then serve hot over steamed rice or noodles.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce, plus gluten free oyster and hoisin sauces.
Lower carb: Serve over cauliflower rice or shredded cabbage instead of white rice.
Extra veggies: Add sliced carrots, snap peas, bell peppers, or baby corn with the broccoli.
Spicy version: Add more chili garlic sauce or sliced fresh chili with the aromatics.
Vegan: Use firm tofu or seitan instead of chicken, vegetable broth instead of chicken broth, and vegetarian oyster sauce.
Lighter sauce: Cut the sugar in half and use low sodium broth and soy sauce.
Extra saucy: Increase broth to 1 and 1/4 cups and add an extra teaspoon of cornstarch.

Ways to Serve Chicken and Broccoli Chinese Takeout Style

Spoon over hot jasmine rice or simple steamed white rice.
Serve with brown rice or quinoa for more fiber.
Pair with plain lo mein noodles or rice noodles.
Add a side of steamed edamame or cucumber salad.
Pack into meal prep containers with rice and extra broccoli for easy lunches.

Storage Success

Store leftover Chicken and Broccoli Chinese Takeout Style in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or broth so the sauce loosens again. You can also use the microwave in short bursts and stir between rounds so the chicken stays tender. Freeze portions for up to 2 months, then thaw overnight in the fridge before reheating.