Name: Chicken and Broccoli (Chinese Takeout Style) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breast or thigh; 1 tablespoon Shaoxing wine or dry sherry; 1/2 teaspoon salt; 1 teaspoon cornstarch; 3 tablespoons oyster sauce; 2 tablespoons Shaoxing wine or dry sherry; 1/2 tablespoon dark soy sauce or soy sauce; 1/4 cup chicken stock; 1 tablespoon sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 head broccoli, chopped into bite-sized florets; 2 tablespoons peanut oil or vegetable oil; 4 cloves garlic, minced; 1 teaspoon ginger, minced

If you love that classic Chinese takeout vibe but want to whip it up fresh at home, this Chicken and Broccoli (Chinese Takeout Style) Recipe is going to be your new weeknight hero. It’s got that perfect balance of tender chicken, crisp broccoli, and a savory sauce that feels indulgent but is surprisingly simple. I remember the first time I made it—it totally changed my view on homemade takeout dishes because it’s so much fresher and you know exactly what’s going in.

You’ll find this recipe especially handy when you want something quick but still satisfying and flavorful. Trust me, once you get the hang of it, you’ll be making it on repeat. The sauce is rich without being heavy, and the chicken stays juicy thanks to a little marinade trick I’m excited to share with you. Ready to get cooking? Let’s dive into this Chicken and Broccoli (Chinese Takeout Style) Recipe that’s sure to become a family favorite.

Ingredients You’ll Need

The ingredients here are straightforward but all play an important role in recreating that authentic takeout taste. You’ll want fresh broccoli for that snap and vibrant color, plus Shaoxing wine, which adds a subtle depth—but if you don’t have it, dry sherry is a solid swap. Shopping tip: fresh garlic and ginger really lift the stir-fry, so don’t skimp on those aromatics.

Boneless skinless chicken breast (or thigh): Chicken thighs add more juiciness if you prefer, but breasts work great lean and tender.
Shaoxing wine (or dry sherry): This is key for authentic flavor and helps tenderize the chicken in the marinade.
Salt: Just enough to season, balance flavors, and enhance the sauce.
Cornstarch: Used twice—once in the marinade and again in the sauce to get that glossy, clingy finish on everything.
Oyster sauce: The heart of the umami in this dish, it’s sweet, salty, and savory.
Dark soy sauce (or regular soy sauce): Adds color and a slight caramel depth to the sauce.
Chicken stock: Makes the sauce smooth and rich—homemade or store-bought both work.
Sugar: Balances the savory elements with a gentle touch of sweetness.
Broccoli: Fresh and cut into bite-sized florets so it cooks evenly and stays crisp.
Peanut oil (or vegetable oil): Use something with a high smoke point for perfect stir-frying.
Garlic and ginger: Minced finely to infuse the oil and coat everything with fragrant warmth.

Variations

One of my favorite things about this Chicken and Broccoli (Chinese Takeout Style) Recipe is how easy it is to tweak. Feel free to make it your own with a few simple swaps or additions—you might find a new twist that works perfectly for your taste or dietary needs.

Try chicken thighs instead of breast: I personally love thighs when I want a juicier, more forgiving cut—especially if you’re new to stir-frying.
Add a splash of sesame oil at the end: It brings a lovely toasted note that I find irresistible, especially when serving guests.
Use cauliflower instead of broccoli: A great low-carb option that still gives you that satisfying crunch.
Go gluten-free: Just swap oyster sauce and soy sauce for their gluten-free versions, and you’re good to go.
Double up on garlic and ginger: If you’re like me and love bold aromatics, bumping these up makes each bite more exciting.

How to Make Chicken and Broccoli (Chinese Takeout Style) Recipe

Step 1: Marinate the Chicken for Tenderness and Flavor

Start by cutting your chicken into bite-sized strips or chunks. In a bowl, mix the chicken with Shaoxing wine, salt, and cornstarch. This little marinade trick is what helps keep the chicken juicy and gives it that slightly silky texture you find in takeout. Let it sit for at least 15 minutes—while you prep everything else, this is a perfect time saver.

Step 2: Whip Up the Sauce and Prep the Broccoli

In a separate bowl, combine oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt. Whisk it well until smooth. Then chop your broccoli into evenly sized florets—this ensures they cook quickly and evenly. Quick tip: I like to microwave the broccoli for a minute or two beforehand if I’m short on time; it helps it stay bright green and tender-crisp.

Step 3: Stir-fry the Garlic and Ginger to Release Their Aromas

Heat your peanut or vegetable oil in a wok or large skillet over medium-high heat. Toss in the minced garlic and ginger and stir-fry for about 30 seconds. You want them fragrant but not browned—that burn will bring bitterness, so keep an eye on it.

Step 4: Cook Chicken Until Just Done, Then Add Broccoli

Slide in the marinated chicken and spread it out. Let it sear without crowding the pan—this creates a nice texture. Stir-fry until the chicken is mostly cooked through, about 4-5 minutes depending on thickness. Then add the broccoli and continue stir-frying for 2-3 minutes until bright green and tender-crisp.

Step 5: Pour in the Sauce and Thicken to Finish

Give your sauce a quick stir (the cornstarch tends to settle) and pour it over the chicken and broccoli. Keep stirring as it thickens—usually just a minute or two—and coats everything in that glossy sheen. This is where you realize homemade takeout beats the real deal every time.

How to Serve Chicken and Broccoli (Chinese Takeout Style) Recipe

The image shows a white round plate filled with a stir fry dish that has bright green broccoli florets and light brown pieces of chicken mixed in a shiny dark brown sauce, covering the bottom of the plate. The plate sits on a light beige cloth with rough edges, which is placed on a wooden table. Above the plate, there is a small wooden bowl filled with white rice. Next to the bowl, black chopsticks lie flat on the table. In the top left corner, there is a wooden board with fresh broccoli pieces and white garlic bulbs and cloves, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish with a sprinkle of toasted sesame seeds and some chopped scallions for a pop of freshness and a little crunch. Sometimes a wedge of lime adds a nice bright contrast if I’m in the mood for something zesty. These small touches really elevate the dish.

Side Dishes

Serve this Chicken and Broccoli (Chinese Takeout Style) Recipe over steamed jasmine rice or brown rice for something heartier. Fried rice or simple garlic noodles also work beautifully if you’re craving more takeout vibes. For a lighter option, try it with cauliflower rice.

Creative Ways to Present

For a fun dinner party, I sometimes plate this in mini lettuce cups or inside steamed bao buns for a fresh twist. Another time, serving it family-style in a pretty wok or big bowl makes sharing feel extra special and casual. It’s surprisingly versatile!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last for about 3 days. The sauce thickens up as it sits, so before eating, I reheat gently and add a splash of water or chicken stock to loosen things back up. It tastes just as good the next day.

Freezing

This Chicken and Broccoli (Chinese Takeout Style) Recipe freezes well, but I recommend freezing the chicken and broccoli separately from the sauce if possible. Once thawed, combine and reheat slowly to keep the texture nice. I’ve done this a few times when prepping meals in advance and it works like a charm.

Reheating

To reheat, pop your leftovers in a skillet over medium heat with a little splash of water or stock to avoid drying out. Stir frequently until warmed through and the sauce is glossy again. Microwaving works, too, but I find the pan method keeps the chicken tender and broccoli crispier.

FAQs

Can I use frozen broccoli for this recipe?

You can, but fresh broccoli is best for that crisp texture and bright flavor. If you use frozen, make sure to thaw and drain it well to avoid excess water in the stir-fry, which can dilute the sauce.
What if I don’t have Shaoxing wine?

No worries! Dry sherry is a great substitute and will give a similar depth of flavor. If you don’t have either, a splash of chicken broth with a dash of rice vinegar can also work in a pinch.
Is there a way to make this recipe gluten-free?

Absolutely! Use gluten-free oyster sauce and tamari or gluten-free soy sauce instead of the regular soy sauce. Just double-check labels to make sure all ingredients are gluten-free friendly.
Can I prepare parts of this recipe ahead of time?

You can marinate the chicken up to a day in advance and even chop the broccoli beforehand. Just keep everything refrigerated and add the fresh aromatics (garlic and ginger) right before cooking for best results.

Final Thoughts

This Chicken and Broccoli (Chinese Takeout Style) Recipe really holds a special place in my kitchen rotation because it balances comfort and freshness so well. It’s simple enough to make any night but impressive enough to serve when friends pop over unexpectedly. If you’ve ever wanted that takeout flavor without the guilt or cost, this is your golden ticket. Give it a go—I can’t wait to hear how much you and your loved ones enjoy it!