There’s something incredibly comforting about Chinese takeout, but making it at home? That’s a whole new level of satisfaction. This chicken and broccoli stir-fry has everything you love—tender chicken, crisp broccoli, and a glossy, flavorful sauce that clings to every bite. And the best part? It comes together in less time than it takes for delivery to arrive.

Chicken And Broccoli (chinese Takeout Style) Recipe

A little nostalgia in every bite

I still remember the first time I tried Chinese takeout as a kid. My parents had picked up a big order, and while everyone else went straight for the sweet and sour chicken, I was instantly drawn to the chicken and broccoli. Something about the balance of flavors—the savory soy sauce, the crunch of fresh broccoli, the tender pieces of chicken—just clicked for me.

Years later, when I started cooking for myself, I was determined to recreate that same comforting dish at home. After a few experiments (some too salty, some too bland), I finally landed on the perfect balance. Now, this homemade version is a regular in my kitchen, and honestly, I think it’s even better than takeout.

Where does chicken and broccoli come from?

While chicken and broccoli feels like a classic Chinese dish, it’s actually more of an American-Chinese creation. Traditional Chinese stir-fries often use Chinese broccoli (gai lan), which has a slightly bitter taste. But when Chinese immigrants adapted their cuisine for American tastes, they started using the more common Western broccoli.

The sauce, with its blend of soy sauce, oyster sauce, and garlic, still stays true to the bold, umami-rich flavors of Cantonese cooking. And like most Chinese takeout dishes, the key to its irresistible taste is that glossy, slightly thickened sauce that coats every piece perfectly.

Let’s talk ingredients

Every ingredient in this dish has a purpose, but if you’re missing something, don’t worry—there are always substitutions!

Chicken: Boneless, skinless chicken breast works best for a lean and tender texture, but you can swap it for chicken thighs if you prefer a juicier bite.
Broccoli: Fresh florets give the best texture, but frozen broccoli can work too—just thaw and drain it well before using.
Garlic & Ginger: These two aromatics are the foundation of that signature stir-fry flavor. Fresh is best, but in a pinch, you can use garlic powder and ground ginger.
Soy Sauce & Oyster Sauce: The heart of the sauce. Low-sodium soy sauce keeps it from getting too salty, while oyster sauce adds depth. If you don’t have oyster sauce, hoisin sauce is a decent substitute.
Cornstarch: This helps thicken the sauce and gives the chicken that silky, restaurant-style coating.
Rice Vinegar & Sugar (optional): These add a slight tangy sweetness to balance the flavors, but you can skip them if you prefer a more savory dish.

What you’ll need in the kitchen

A great stir-fry doesn’t require fancy equipment, but a few essentials make a big difference:

A wok or large skillet: A wok distributes heat evenly, but if you don’t have one, a wide skillet works just fine.
A sharp knife: Thinly slicing the chicken ensures it cooks quickly and stays tender.
A small mixing bowl: You’ll need this for the cornstarch slurry that thickens the sauce.

Step-by-step: Making the perfect chicken and broccoli

Step 1: Marinate the chicken

Start by slicing the chicken into thin strips—this helps it cook quickly and stay tender. Toss it with soy sauce and oyster sauce, then let it sit for about 10 minutes. This quick marinade infuses the chicken with flavor before it even hits the pan.

Step 2: Blanch the broccoli

Bring a pot of water to a boil and toss in the broccoli florets for about 2-3 minutes, just until they turn bright green. You want them slightly tender but still crisp. Drain them immediately and set them aside. This step helps the broccoli stay vibrant and prevents it from overcooking later.

Step 3: Cook the chicken

Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Once hot, add the chicken and stir-fry for about 5-7 minutes until fully cooked. When the chicken is golden brown and no longer pink, remove it from the pan and set it aside.

Step 4: Sauté the aromatics

In the same pan, add another tablespoon of oil. Toss in the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant. Be careful not to let them burn—they should be golden and aromatic.

Step 5: Bring it all together

Return the cooked chicken to the pan, along with the blanched broccoli. Stir everything together to combine.

Step 6: Thicken the sauce

In a small bowl, mix cornstarch with water to make a slurry. Pour it into the pan, stirring well to coat everything evenly. Let it cook for another 2-3 minutes until the sauce thickens into that glossy, restaurant-style texture.

Step 7: Add the final touches

If you’re using rice vinegar and sugar, now’s the time to add them. They’ll round out the flavors and give the sauce a little extra depth. Stir well, and your dish is ready to serve!

Variations and twists to try

One of the best things about this recipe is how easy it is to customize.

Make it gluten-free: Swap soy sauce for tamari or coconut aminos, and use a gluten-free oyster sauce.
Try a low-carb version: Skip the cornstarch and serve it over cauliflower rice instead of regular rice.
Go spicy: Add a teaspoon of chili flakes or drizzle in some sriracha for a kick.
Switch up the protein: This works just as well with shrimp, beef, or even tofu for a vegetarian version.
Add more veggies: Sliced bell peppers, snap peas, or mushrooms make great additions if you want a heartier stir-fry.

How to serve it like a pro

To get that restaurant feel, serve your chicken and broccoli over a bowl of steaming jasmine rice. Garnish with sesame seeds or chopped green onions for a little extra flair. If you’re feeling fancy, serve it with a side of egg rolls or a bowl of hot and sour soup.

What to drink with it?

A cold glass of jasmine tea or green tea pairs beautifully with this dish. If you prefer something bubbly, sparkling water with a squeeze of lime balances the flavors. For those who enjoy wine, a crisp Sauvignon Blanc or light Pinot Noir works surprisingly well.

Storing and reheating tips

Leftovers? No problem! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over medium heat for the best texture. If using a microwave, sprinkle a little water over the dish and cover it with a damp paper towel to keep everything moist.

Scaling the recipe up or down

Cooking for more people? Just double the ingredients. The only thing to watch out for is overcrowding the pan—cook in batches if needed. If making a smaller portion, just cut everything in half while keeping the same cooking times.