Chinese Takeout Style Chicken and Broccoli Recipe

If you pine for that irresistible, glossy “Chinese Takeout Style Chicken and Broccoli” that bursts with savory sauce and crunchy-tender veggies, you’re about to discover an easy homemade version that might just outshine your favorite restaurant. This speedy stir-fry gets dinner on the table in under 30 minutes and is loaded with the classic flavors you crave!

this Recipe

Ingredients You’ll Need

The beauty of Chinese Takeout Style Chicken and Broccoli is how incredibly simple and pantry-friendly its ingredients are—each one brings a vital layer of texture, color, or that craveable flavor you know and love. Here’s why you don’t want to skip a single element:

• Boneless, skinless chicken breast or thigh: Slicing it against the grain makes each piece ultra-tender and soaks up all the flavors.
• Shaoxing wine (or dry sherry): This is the secret to true takeout flavor! It brings depth and a hint of fragrant warmth—don’t skip it if you want the real deal.
• Cornstarch: Locks in juiciness during marinating and thickens the glossy sauce for that signature velvety finish.
• Oyster sauce: Delivers a punch of umami and savory sweetness, forming the base of the iconic brown sauce.
• Dark soy sauce: Adds both richness and a deep caramel color; regular soy sauce works if needed but dark makes it shine.
• Chicken stock: Keeps the sauce full-bodied—use homemade or your favorite store-bought kind.
• Sugar and salt: Essential for balancing all the flavors and mimicking that classic takeout taste.
• Broccoli: Fresh florets stay beautifully green and snappy, the ideal contrast to juicy chicken.
• Peanut or vegetable oil: High-heat, neutral oils prevent sticking and bring a hint of authentic wok flavor.
• Garlic and ginger: The aromatic duo that starts every great stir-fry off with a bang.

Variations

One of the big joys of homemade Chinese Takeout Style Chicken and Broccoli? You can remix it to suit absolutely any mood, dietary need, or random veggie craving—don’t hesitate to make it your own!

• Switch Up the Protein: Use thinly sliced flank steak, shrimp, or extra-firm tofu for a totally new (and just as delicious) stir-fry spin.
• Go Gluten-Free: Swap gluten-free tamari for soy sauce and double-check your oyster sauce to suit sensitive eaters.
• Pile in the Veggies: Bell peppers, snap peas, carrots, or mushrooms all work beautifully—add what you love or what’s lingering in your fridge.
• Make it Spicy: A squirt of Sriracha, a spoonful of chili crisp, or sliced fresh chiles turn the heat up in an irresistible way.

How to Make Chinese Takeout Style Chicken and Broccoli

Step 1: Prep and Marinate the Chicken

Slice the chicken breasts—or thighs, if you prefer a richer flavor—thinly against the grain for maximum tenderness. Toss the pieces with Shaoxing wine, cornstarch, and salt; this quick marinade keeps every bite juicy and gives you that ultra-silky restaurant texture. Set it aside to soak while you prep the rest of your ingredients.

Step 2: Mix the Sauce

In a small bowl, combine the oyster sauce, more Shaoxing wine, dark soy (or soy sauce), chicken stock, sugar, additional cornstarch, and a pinch of salt. Stir very well—any lumps of cornstarch will melt away during cooking, thickening the sauce to that irresistible takeout-style sheen.

Step 3: Steam the Broccoli

Add just a splash of water to a hot skillet and toss in the broccoli. Cover and let it steam for under a minute—this keeps the florets brilliantly green and crisp-tender, perfectly setting the stage for your chicken. Don’t forget to drain any excess water before moving ahead!

Step 4: Sear the Chicken

Heat up your oil until just shimmering, then add the marinated chicken in a single layer for gorgeous golden edges. Give it a moment before flipping, so the outside sears and locks in the juices. It only takes a minute or two—don’t overcook, since the chicken will finish with the sauce.

Step 5: Add Aromatics, Broccoli, and Sauce

Add your minced garlic and ginger straight to the pan with the just-cooked chicken, stirring until everything sizzles and the fragrance hits you. Return the steamed broccoli, stir the sauce again (to keep the cornstarch up), and pour it into the pan. Keep stirring until the sauce thickens and glazes everything in that shining, classic brown sauce.

Step 6: Serve Hot with Your Favorite Base

As soon as the sauce is thick and luscious, scoop the whole glorious mix onto a serving plate or directly over fluffy steamed rice or springy noodles. Be prepared for empty plates—this Chinese Takeout Style Chicken and Broccoli goes fast!

How to Serve Chinese Takeout Style Chicken and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or a handful of thinly sliced scallions adds color, crunch, and classic aroma—giving your Chinese Takeout Style Chicken and Broccoli an even more irresistible, restaurant-worthy finish. For extra flair, a drizzle of sesame oil is pure magic.

Side Dishes

This stir-fry loves to be piled high over a mound of fluffy jasmine rice, but it’s just as happy snuggled up to lo mein noodles, steamed brown rice, or even cauliflower “rice.” For a true takeout spread, add classic egg drop soup, crispy spring rolls, or an Asian cucumber salad for crunch.

Creative Ways to Present

For a fun twist, serve the chicken and broccoli in takeout-style paper containers for a cozy movie night at home, or turn it into delicious lettuce wraps for party appetizers. Plating family-style on a big, shallow platter with lots of extra sauce on the side invites everyone to dig in—and looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

Your leftover Chinese Takeout Style Chicken and Broccoli will keep well for up to 3–4 days in a tightly sealed container in the fridge. Make sure to cool it quickly and pop it away for an easy lunch, dinner, or prepped meal on the fly.

Freezing

While you can freeze this dish, broccoli may lose a bit of its signature snap after thawing. For best texture, freeze the chicken and sauce mixture separately, then quickly steam fresh broccoli and toss together before serving.

Reheating

For best results, gently reheat chicken and broccoli in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also microwave in short bursts, stirring in between to keep everything evenly hot and tender.

FAQs

Final Thoughts

This Chinese Takeout Style Chicken and Broccoli is a weeknight hero—easy, flavor-packed, and endlessly adaptable. I hope you’ll treat yourself to the joy of homemade takeout (with all the saucy leftovers for lunch!). Roll up your sleeves and give it a try; your kitchen is about to smell amazing, and your taste buds will thank you!

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