Go stir-fry crazy with this healthy, filling, and flavorful Chinese Broccoli and Chicken recipe! The secret is in my tasty stir-fry brown sauce made with hoisin and a delicious marinade. It’s super simple to make, and it’s perfect for those nights when you are pressed for time.
Believe it or not, if you marinate the chicken ahead of time, you can have this Chinese Broccoli and Chicken recipe on the table in less than 15 minutes!
What is stir-fry?
According to the Merriam-Webster Dictionary, stir-frying is frying food quickly over high heat while stirring it continuously. And this recipe for Asian inspired chicken and broccoli fits that definition perfectly.
How many calories?
This easy and healthy version of Chinese broccoli chicken clocks in at only 215 calories without the cashews or rice. And this yummy entrée is perfect if you are in the market for a low-calorie but delicious and filling meal.
Here’s what you will need to make this recipe:
There is a relatively long ingredient list for this tasty dish, but the recipe easy is easy to prepare, and it all comes together quickly. First, I know you won’t be surprised to learn you need chicken breasts, olive oil, and fresh broccoli.
Then, for the marinade, you will need scallions, garlic, ginger, low-sodium soy sauce, sugar, cornstarch, dry sherry, and sesame oil. You will also need hoisin sauce, red chili flakes, water chestnuts, and kosher salt and pepper. Also, I like to finish it off by topping it with sliced cashews, but this is optional.
Here’s how to make this recipe:
The first step in making this dish is marinating the chicken. To make the marinade, place the meat in a medium-size bowl. Add the scallions, garlic, ginger, low sodium soy sauce, sugar, one teaspoon cornstarch, one teaspoon salt, the sherry, and the sesame oil.
Mix well and marinate at room temperature for at least 15 minutes, or it can marinate up to 24 hours covered in your refrigerator.
Cook the broccoli:
Heat a large non-stick skillet or wok over high heat. Add one tablespoon of olive oil and heat. When the pan is hot, add the broccoli, two tablespoons water, and one-fourth teaspoon of kosher salt and pepper.
Stir-fry until the broccoli is bright green and still crisp. This should take approximately two minutes. Transfer the stir-fried broccoli to a bowl and set aside.
Cook the chicken:
Make sure your skillet is still hot and then add two more tablespoons of olive oil. Add the poultry mixture and chili flakes. Let the meat brown and stir it frequently. This will take about two minutes.
Make the stir-fry sauce:
To make the stir-fry sauce, add the hoisin sauce and sliced water chestnuts to the pan containing the chicken. Add the broccoli and mix well.
Make a slurry, by mixing one-third cup of water with one tablespoon of cornstarch and pour it into the skillet. Bring the liquid to a boil to thicken it. If the sauce gets too thick, add a little more water. Taste and season with salt and pepper, if necessary.
To serve garnish with cashews or sliced scallion green parts and serve hot.
Serve it with:
This dish can be served over regular white or brown rice, chow mein noodles, fried rice, rice noodles, or lo-mein. Or it can be served by itself with a side salad or soup. I also like to heat a few frozen egg rolls or spring rolls to go along with it.
Feel free to mix things up a bit and add shredded carrots, shelled edamame, or snow peas to your stir-fry.
Make it ahead:
To make it ahead, make the marinade and add the chicken and scallions. Then cover and refrigerate for up to 24 hours. Then when you are ready to finish it, proceed with the recipe as directed.
Store leftovers covered in the refrigerator. This dish is just as delicious reheated the next day.
If you don’t have sherry, you can substitute white wine, brandy, or Miran, a Chinese cooking rice wine. You can also substitute rice wine vinegar or even apple cider if you don’t want to add the alcohol.
I used fresh broccoli in this recipe, but you can use frozen broccoli too! Just let it thaw and pat dry with a paper towel first.
This recipe comes together quickly, so have all of your ingredients prepped and ready before starting the stir-fry process.
You can substitute chicken thighs or dark meat for the breasts. Use what you and your family like.
If you have a wok, by all means, use it. I don’t have one and use my trusty non-stick skillet. It works fine.
More simple recipes with broccoli:
I have to say broccoli is my favorite vegetable, and I have quite a few recipes with it on my blog.
Here are a few that I think you will like: Creamy Homemade White Bean Soup with Broccoli, Broccoli Cauliflower Salad with Cranberries, Broccoli Cheddar Cornbread Muffins, Easy Mushroom, and Broccoli Frittata, and Potato Broccoli Salad with Vinaigrette.
If you are interested in even more broccoli recipes, check out all of my side dish recipes here.
More simple chicken recipes:
If you like quick and easy recipes, you might also want to check out my Skillet Mediterranean Chicken Bake, Easy Chicken Parmesan, Best Southern Fried Chicken, Lemon Chicken, Sweet, and Sour Chicken, Chicken Pesto Pasta, and Tropical Chicken Curry.
For even more simple entrées, check out all of my chicken recipes here!
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Chinese Broccoli and Chicken Recipe
- 2 chicken breasts skinless and boneless, cut into bite-size cubes
- 3 scallions thinly sliced, all of the white and a little the green parts.
- 2 cloves of garlic finely minced
- 1 inch piece ginger peeled, finely minced or grated using a zester
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons sugar
- 1-1/4 teaspoons kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 teaspoon cornstarch
- 1 tablespoon dry sherry
- 1 tablespoon sesame oil
- 3 tablespoons olive oil divided
- 5-6 cups broccoli florets about 3 stalks
- 4 ounces water chestnuts sliced and drained
- 1/2 teaspoon red chili flakes
- 1 tablespoon hoisin sauce
- 1/4 cup cashews optional garnish
- Add the chicken, scallions, garlic, ginger, low sodium soy sauce, sugar, one teaspoon cornstarch, one teaspoon kosher salt, sherry, and sesame oil to a medium-size bowl or gallon-size plastic bag. Make sure the meat is covered with the marinade and let it sit at room temperature for at least fifteen minutes.
- Heat a large non-stick skillet or wok over high heat. Add one tablespoon of olive oil. When the pan is hot, add the broccoli, two tablespoons of water, and one-fourth teaspoon each of salt and pepper. Stir-fry until the broccoli is bright green but still crisp. This should take approximately two minutes. Remove the broccoli from the pan and set aside.
- Make sure your skillet is still hot and then add two more tablespoons of olive oil. Add the chicken, marinade mixture, and chili flakes and let everything cook. Stir frequently. Depending on the size of your pieces, this should take no more than four minutes.
- Add the hoisin sauce and sliced water chestnuts, then add the broccoli and mix well. Make a slurry by mixing one-half cup of water with one tablespoon of cornstarch and pour it into the skillet. Bring it to a boil to thicken. If the sauce is too thick, add a little more water. Taste, then season with salt and pepper if necessary.
- Serve hot. Optional, garnish with cashews.
**This recipe was originally published on January 8, 2016. It was republished on September 21, 2020, with new images and expanded directions and tips.