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Craving the delicious taste of Chinese Chicken and Broccoli? You’re in the right place! With juicy chicken breasts and crisp broccoli florets, tossed in a lip-smacking Asian brown garlic sauce, chicken broccoli stir fry is a fast and easy meal that the whole family can enjoy and much healthier than takeout!
And that’s not all – if you love varieties, we’re serving up exciting variations like Paleo Beef and Broccoli and Chinese Shrimp and Broccoli to keep your meal options exciting!
Table of Contents
Ingredients
Get ready to make a big pot of delicious chicken and broccoli Chinese takeout style at home!! Each ingredient has been carefully selected to ensure a perfect balance of flavor and texture. Here are what you need:
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- Chicken Breasts: The main protein of the dish, providing a lean and tender base.
- Coconut Aminos: A gluten-free alternative to soy sauce, adding a unique, slightly sweet flavor.
- Tapioca Starch (or Potato Starch, or Cornstarch): Used for thickening sauces and providing a silky texture to the chicken.
- Baking Soda: A tenderizer that helps to soften the chicken, making it more succulent. It’s the secret ingredient that Chinese restaurants use to velvet chicken breast.
- Coarse Sea Salt: Enhances the overall flavor of the dish.
- Olive Oil: Used for cooking and marinating, adds richness and helps in browning the chicken.
- White Pepper (or Black Pepper, optional): Adds a subtle heat and depth of flavor.
- Garlic Cloves: Infuses the dish with a pungent, aromatic flavor.
- Fresh Ginger: Adds a spicy, warm flavor and aroma.
- Green onion: Provide a mild, onion-like flavor; green and white parts are used for different purposes.
- Broccoli Florets: Add a crunchy texture and are packed with nutrients.
- Avocado Oil: A healthy cooking oil that withstands high heat without breaking down.
- Toasted Sesame Oil: Brings a nutty flavor to the sauce.
- Aged Balsamic Vinegar (or Chinese Black Vinegar): Adds a touch of acidity and sweetness to the sauce.
- Chicken Broth: Enhances the sauce with a rich, savory depth. Use a low-sodium version to keep the dish less salty.
Ingredient substitutions
- Dark Meat (Chicken Thighs): Choose skinless, boneless chicken thighs. They release more moisture, so it’s a good idea to coat them with a bit more starch before frying.
- Different Vegetables: Mix it up with other greens like Chinese broccoli (gai lan), Yu choy sum, or bok choy, or sugar snap peas, bell peppers, carrots, and mushrooms are all great choices.
- Chinese Cooking Wine: Add a dash of Chinese Shaoxing wine for a more authentic taste. For a gluten-free option, use Japanese gluten-free mirin.
Sauce variations
While most people prefer Asian style brown sauce for the Chinese Chicken and Broccoli recipe, here are some variations to make a healthier version of brown sauce and white sauce at home easily.
- Asian Brown Sauce: To make chicken in brown sauce, simply swap coconut aminos for a combination of light and dark soy sauces and vegetarian oyster sauce. Combine the sauce with grated garlic and ginger, plus a touch of toasted sesame oil and sugar to taste.
- White Sauce: If you prefer a lighter sauce, the white sauce does not have soy sauce. Combine grated garlic and ginger with a touch of toasted sesame oil and sugar to taste. My moo goo gai pan is a great example.
- Sweeter or Spicier Sauce: You can also add a teaspoon of chili garlic sauce or gluten-free hoisin sauce to the stir fry sauce for more flavor varieties.
How to make chicken and broccoli in garlic sauce
Now that you’re all set with your ingredients and substitutions, let’s dive into the fun part – cooking! Follow these simple steps to bring this delightful Asian chicken and broccoli to life. Don’t worry, it’s easier than it sounds and the results are worth it.
- Velvet the Chicken: Thinly slice chicken breasts against the grain into thin pieces (about ⅛”). Mix the chicken with coconut aminos, your choice of starch, baking soda, coarse sea salt, olive oil, and optional white or black pepper. Let it marinate in the fridge for 15 minutes.
- Prepare Aromatics and Vegetables: Thinly slice garlic cloves and chop ginger and scallions, separating the white and green parts. Briefly blanch or microwave broccoli florets for 1-2 minutes, then drain well.
- Make the Sauce: Combine coconut aminos, toasted sesame oil, balsamic or Chinese black vinegar, coarse salt, chicken stock, and your choice of starch. Stir well.
- Stir Fry the Chicken: Heat a large pan or wok over medium heat. Add 1 tablespoon of oil and spread the chicken in a single layer. Cook without stirring for 2-3 minutes until golden brown, then flip and cook the other side for 1-2 minutes. Remove and set aside.
- Saute Vegetables: In the same pan, add another tbsp of cooking fat. Saute garlic, ginger, and white parts of scallions until fragrant, about 8-10 seconds.
- Combine and Finish: Add the drained broccoli to the pan, increase the heat to medium-high heat, and toss quickly. Return the chicken to the pan, stir the sauce again, and pour it in. Toss everything together until the sauce thickens, about 8-10 seconds. Turn off the heat.
- Serve: Transfer to a serving plate and garnish with green scallion parts. Enjoy warm with rice.
Tips for tender chicken breast stir fry
Achieving tender, restaurant-style chicken stir fry involves three key steps: slicing, velveting, and cooking.
- Slicing: Start by thinly slicing the chicken breast into uniform pieces. For wider, flatter slices, hold your knife at a 45-degree angle and cut against the grain. If the chicken is too soft to slice, a 30-minute freeze can firm it up.
- Velveting: This process involves marinating the chicken for 10-15 minutes and then flash-cooking it. The chicken marinade, made with baking soda, starch, and oil, tenderizes the chicken, locks in moisture, and creates a light crust. No need to rinse the chicken after marinating.
- Cooking: Finally, stir-fry the velveted chicken in a hot pan or wok. Heat the skillet until it’s very hot, then add oil and the chicken in a single layer. Cook without stirring for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes until done.
You can learn more from our article on how to velvet chicken for stir fry.
How to make ahead, store, and reheat
Looking to save time on busy days? Prepping this dish in advance is a breeze. Here’s how you can make ahead, store, and reheat your Paleo chicken stir fry to enjoy it any time!
- Make-ahead: For a head start, slice, season, and marinate the chicken ahead of time. The chicken can be velveted and stored in the fridge overnight, up to 1 day in advance. Prepping your aromatics and stir fry sauce beforehand also helps streamline cooking.
- Storage: Once you’ve cooked your dish, it can be stored in the refrigerator in an airtight container for up to 3-4 days. This makes it perfect for meal planning and quick weekday dinners.
- Reheat: To bring back that freshly cooked taste, reheat in a microwave on high for 1 minute. Alternatively, you can quickly stir fry it on the stovetop until it’s warmed through.
What to serve with Chinese-style chicken and broccoli
Wondering what to pair Chicken and Broccoli with Chinese food? Here are some fantastic serving suggestions, categorized into rice and noodles, vegetable side dishes, and soups, that will complement your main dish perfectly!
- Rice and noodles: Add a hearty touch with some flavorful rice and noodle dishes. Consider pairing it with Air fryer fried rice or Air fryer steamed rice for a quick and easy side. For a noodle twist, Hibachi noodles make a great addition.
- Vegetable side dishes: Lighten the meal with some green sides. Broccoli with garlic sauce and Garlic butter broccoli are excellent choices for broccoli lovers. Or, for something different, try veggie-loaded Rice paper egg rolls.
- Soups: Start or accompany your meal with a warm bowl of soup. Options like Hot and sour chicken soup and Paleo egg drop soup are delightful. Wonton egg drop soup and Bok choy soup are also great choices to round off the meal
Expert tips
- Chicken Velveting: To ensure tender chicken, pay close attention to the velveting process. Remember to thinly slice the chicken, marinate it with baking soda, starch, and oil, and then flash-cook it before stir-frying. This technique is crucial for achieving restaurant-style tenderness.
- Thin Chicken Slices: Slice the chicken uniformly for even cooking. Cutting against the grain at a 45-degree angle ensures wider, flatter, and more tender pieces about ⅛-inch thin pieces.
- Quick Marinade: Don’t rush the marinating process. Give the chicken a good 15 minutes in the fridge to soak up the flavors and tenderizers.
- Use A Large Wok or Pan: Make sure your wok or pan is sufficiently heated before adding the chicken. A hot pan ensures a good sear and prevents sticking.
- Avoid Overcrowding: When stir-frying the chicken, spread it out in a single layer and avoid overcrowding the pan. This ensures each piece gets properly cooked and browned.
- Flash-Cooking Vegetables: For vibrant and crunchy broccoli, a quick blanch or microwave before adding to the stir-fry helps retain color and texture.
- Sauce Consistency: Adjust the sauce mixture thickness according to your preference by modifying the amount of starch.
- Fresh Aromatics: Use fresh garlic and ginger for the best flavor. They add an authentic touch to your dish.
FAQs
What is the brown sauce in Chinese food?
The brown sauce in Chinese food is typically a savory, slightly sweet blend of soy sauce, broth, oyster sauce, and various seasonings, thickened with cornstarch or a similar starch.
How do Chinese restaurants get broccoli so crispy?
Chinese restaurants blanch broccoli in hot water before stir-frying. This process preserves its crispness and vibrant green color while ensuring it’s perfectly cooked.
How to cook chicken like a Chinese takeaway?
To cook chicken like a Chinese takeaway, velvet the chicken by marinating it in starch, baking soda, and oil, then quickly stir-fry in a hot wok for tenderness and flavor.
Is chinese chicken and broccoli healthy?
Generally, Chicken with Broccoli Chinese takeout is a lower-calorie option compared to dishes like Sesame Chicken or Sweet and Sour Chicken, as it isn’t breaded or deep-fried.
More easy Chinese chicken recipes you might like
Craving more mouthwatering low carb chicken stir fries? If you loved our chicken with broccoli, here are more chicken stir fry recipes that are sure to delight your taste buds.
- Chinese Black Pepper Chicken: One of our fans’ favorite dishes on the blog with tender chicken stir fried in a rich, peppery sauce.
- Sha Cha Chicken: An authentic dish from Taiwan. This dish combines chicken with Shacha sauce, known for its savory and deeply umami taste.
- Chicken Cabbage Stir Fry: A light and healthy option, combining juicy chicken and sweet napa cabbage in a flavorful stir fry.
- Panda Express Orange Chicken: A popular favorite, this dish offers crispy, lightly battered chicken in a sweet and tangy orange sauce.
Recipe Card
Chinese chicken and broccoli recipe
Chinese chicken and broccoli is a low-carb chicken stir fry with Asian brown sauce and garlic. Healthier than takeout and gluten-free.
Video
Ingredients
Chicken stir fry marinade:
- 1 lb. chicken breasts thin sliced
- 1 tbsp coconut aminos
- 1.5 tsp tapioca starch or potato starch, or cornstarch
- ½ tsp baking soda
- ¼ tsp coarse sea salt
- 2 tbsp olive oil
- ⅛ tsp white pepper or black pepper, optional
Vegetables:
- 4 large garlic cloves thin sliced
- 1 tbsp fresh ginger finely chopped
- 4 bulb scallions chopped and separate white and green parts
- 10 oz. broccoli florets blanched
- 2 tbsp avocado oil divided
Chicken broccoli sauce:
- 2 tbsp coconut aminos or 1 tbsp light soy sauce + 0.5 tbsp dark soy sauce
- ½ tsp toasted sesame oil
- ½ tsp aged balsamic vinegar or Chinese black vinegar
- ¼ tsp coarse salt
- 2 tbsp chicken stock
- 1.5 tsp tapioca starch or arrowroot, potato starch
Instructions
- Slice and velvet the chicken: Hold your knife at a 45-degree angle to make the slice wider and flatter. Slice the chicken against the grain into thin pieces (about ⅛”).
- In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Mix well and set it aside in the fridge to marinate for 15 minutes.
- Chop the aromatics: Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to drain well.
- Sauce: In a small bowl, stir well ingredients from coconut aminos to starch.
- To stir fry the chicken: Preheat a large saute pan or wok over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away.
- Add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins.
- Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside. Transfer out and set aside.
- To saute the vegetables: Use the same pan and add 1 tbsp cooking fat, saute garlic, ginger, and white scallion parts over medium heat until fragrant. Saute for 8-10 seconds.
- Add sauce and combine: Drain the broccoli florets again then add them to the pan. Turn heat up to medium-high. Give a quick toss then return the chicken to the pan. Stir the sauce again then pour it in. Keep tossing and scooping until the sauce is thickened, 8-10 seconds. Turn off the heat.
- To serve: Transfer the chicken broccoli to a large serving plate. Garnish with green scallion parts. Serve warm with rice.
Notes
- Make-ahead: For a head start, slice, season, and marinate the chicken ahead of time. The chicken can be velveted and stored in the fridge overnight, up to 1 day in advance. Prepping your aromatics and stir fry sauce beforehand also helps streamline cooking.
- Storage: Once you’ve cooked your dish, it can be stored in the refrigerator in an airtight container for up to 3-4 days. This makes it perfect for meal planning and quick weekday dinners.
- Reheat: To bring back that freshly cooked taste, reheat in a microwave on high for 1 minute. Alternatively, you can quickly stir fry it on the stovetop until it’s warmed through.
Nutrition
Serving: 1serving, Calories: 307kcal, Carbohydrates: 10g, Protein: 26g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 788mg, Potassium: 673mg, Fiber: 2g, Sugar: 1g, Vitamin A: 486IU, Vitamin C: 66mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
I’ve been making this recipe for at least ten years! I no longer eat strict Paleo, but I still prefer this sauce to a heavy soy/oyster sauce version. Delicious and super healthy. Five stars.
Thank you so much!
This is almost my weekly meal dish. simple ingredients but flavourful with the delicious seasoning combined together.
One of my favorites to meal prep. Tastes so much better than takeout!
Really simple recipe.flavor was spot on. Great tips and notes!
THank you!
I have made this a dozen times and my family just loves it.
easy and delicious. I wanted to prep dinner in the morning for a quick meal when I got home late so I mixed the chicken w/ everything but the baking soda, minced aromatics and parboiled the broccoli ahead of time. Added the baking soda to the chicken when I got home and quickly had dinner on the table. The batch sear is such a time saver! Thanks Chihyu!
Thanks for sharing!
Just made this for my 68 birthday celebration with my group “Golden girls” and everyone asked for recipe…yummy
Wow! Happy Birthday, Debora! You go, girl!
I have made this oh …. 6 times already and it’s always such a hit. SO flavorful! the velveting of the chicken is such a great hack. LOVE great thing about chicken and veggies is I can load my kid up with good stuff and a ton of carbs and I can enjoy my food, too 🙂