How To Make Chinese Chicken And Broccoli In 20 Minutes Recipe

There's something incredibly comforting about the sizzle of tender chicken hitting a hot wok, especially when you're only 20 minutes away from a takeout-style dinner at home. This Chinese Chicken and Broccoli recipe delivers bold, savory flavor, crisp-tender veggies, and juicy chicken—all tossed in a glossy, garlicky sauce you’ll want to pour over everything.

this Recipe

I first whipped this up on a weeknight when we were craving Chinese food but didn’t want to wait for delivery. Since then, it’s become a reliable go-to that my whole family looks forward to—ready faster than takeout and way more satisfying.

This quick and easy meal is just the thing when you want big flavor with minimal effort. Let’s dive in.

Why You’ll Love This Chinese Chicken and Broccoli

Get ready to upgrade your weeknight dinner routine. This Chicken and Broccoli dish is the kind of meal that checks all the boxes: fast, flavorful, and full of texture.

First off, it’s incredibly fast. You can go from zero to dinner in just 20 minutes, making it the perfect solution for those nights when you’re tired, hungry, and short on time.

It’s also surprisingly simple. No obscure ingredients or complicated techniques here—just everyday pantry staples and a quick stir-fry method that makes everything taste restaurant-quality.

This dish is healthy and balanced. Packed with lean protein and vibrant green broccoli, it’s naturally lower in fat and calories than typical takeout and doesn’t leave you feeling sluggish afterward.

Lastly, it’s family-friendly and flexible. You can serve it over rice, noodles, or even cauliflower rice. It’s mild enough for picky eaters but can be easily spiced up with a dash of chili flakes or Sriracha for the grown-ups.

Once you try this recipe, it’ll be in heavy rotation—we guarantee it.

Ingredients Notes

The beauty of this dish lies in its fresh, simple ingredients. Each one is easy to find and essential for that authentic flavor you love in Chinese takeout.

Boneless, skinless chicken breasts are the protein of choice here. They cook quickly and absorb the sauce beautifully. Just be sure to slice them thinly against the grain for that classic stir-fry texture.

Fresh broccoli florets bring crunch, color, and nutrition to the plate. If you’re short on time, grab a bag of pre-cut florets from the store. For best results, blanch them briefly before adding to the stir-fry to preserve their bright green color and tender bite.

The sauce is the star of the show. It’s made with soy sauce, garlic, ginger, sesame oil, and a touch of brown sugar for sweetness. A little cornstarch helps thicken everything into that glossy coating that clings to each bite.

Garlic and fresh ginger provide the aromatic backbone of this dish. Don’t skip them—they're what give the sauce that signature Chinese takeout flair. Mince them finely for the best distribution throughout the sauce.

You’ll need a large skillet or wok to make this recipe shine. A nonstick or stainless steel pan with high sides will help you stir-fry like a pro, preventing spills and ensuring even heat distribution.

How To Make This Chinese Chicken and Broccoli

Making this dish is as easy as it is fast. With a little prep work and high heat, you’ll have dinner on the table in no time.

Start by prepping your ingredients. Slice your chicken into thin strips and chop your broccoli into bite-sized florets. Mince your garlic and ginger, and mix together your sauce ingredients in a small bowl so everything’s ready to go.

Next, bring a pot of water to a boil and quickly blanch the broccoli for about 2 minutes. This step helps lock in its color and ensures it cooks quickly in the pan without getting mushy. Drain and set aside.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer. Let it sear without moving it for 2-3 minutes, then stir-fry until just cooked through, about 2-3 more minutes. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed and sauté the garlic and ginger for about 30 seconds, just until fragrant. Return the chicken to the pan, then pour in the sauce. Stir everything together and let it bubble for 1-2 minutes until thickened.

Finally, add the broccoli back to the pan and toss everything together until well coated and heated through. Serve immediately over steamed rice or noodles.

From start to finish, this meal takes just 20 minutes—and it tastes like you spent all day on it.

Storage Options

Leftovers (if you have any!) keep beautifully and make a perfect lunch the next day. Let the dish cool completely before transferring it to an airtight container.

Refrigerate leftovers for up to 4 days. The sauce may thicken a bit more after chilling, but the flavors will still be delicious.

You can also freeze this dish for up to 2 months. For best results, freeze the chicken and broccoli separately from any rice or noodles to prevent sogginess.

To reheat, microwave individual portions for 1-2 minutes, stirring halfway through. You can also reheat it in a skillet over medium heat with a splash of water to loosen the sauce.

Variations and Substitutions

One of the best parts of this recipe is how easy it is to customize based on what you have on hand.

If you prefer dark meat, chicken thighs work beautifully. They’re even juicier and more forgiving if slightly overcooked.

Not a fan of broccoli? Swap it for snow peas, bell peppers, or green beans. Any quick-cooking veggie will do.

For a vegetarian version, replace the chicken with tofu. Press it well, cut into cubes, and pan-fry until golden before adding to the sauce.

Want a low-sodium version? Use low-sodium soy sauce and skip the added salt entirely. You can also reduce the brown sugar slightly if you’re watching your sugar intake.

Craving some heat? Add a pinch of red pepper flakes or a squirt of Sriracha to the sauce. It’ll give the dish a subtle kick that chili lovers will appreciate.

Don't be afraid to experiment—this recipe is forgiving, flexible, and built for real life. Make it your own, and you might just ditch takeout for good.

Print