The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This stir-fried Chinese Chicken and Broccoli is seasoned with the perfect amount of ginger, garlic, broccoli florets, and a deep, rich soy sauce glaze.
It costs $6.94 to make this dish. The recipe makes four servings and costs $1.73 per serving.
This dish makes the perfect weeknight meal on those extra busy nights because it is quick and easy. In 30 minutes, you will be enjoying delicious Chinese Chicken and Broccoli. That is quicker than you can get it from your favorite takeout place!
Crisp broccoli and juicy chicken are combined with garlic and ginger in a yummy brown sauce to create the perfect meal. Serve it over rice, quinoa, or even cauliflower rice.
As a bonus, this Chinese Chicken and Broccoli recipe only has only 249 calories per serving!
So skip the restaurant and learn how to make Chinese Chicken and Broccoli in the comfort of your home with my step-by-step directions.
What Ingredients Do I Need to Make Chinese Chicken and Broccoli?
|Chicken||It will add a rich taste and aroma to the dish.|
|Olive Oil||This dish is all about quality. Make sure to use excellent vegetable oil.|
|Onion||You may use finely diced red, yellow, or white onion.|
|Ginger||It will also add a rich flavor and aroma.|
|Garlic||Low-sodium vegetable broth, soy sauce, sesame oil, pure maple syrup, and corn starch.|
|Broccoli florets||Make sure to cut any larger florets into bite-size pieces.|
|For the sauce:||Low-sodium vegetable broth, low-sodium soy sauce, sesame oil, pure maple syrup, and corn starch.|
Approximate Cost of Ingredients
RECIPE COST: $6.94
PRICE PER SERVING: $1.73
- ⅓ cup low-sodium soy sauce – $0.76
- ½ cup low-sodium vegetable broth – $0.37
- 1 Tbsp pure maple syrup – $0.33
- 1 teaspoon sesame oil – $0.10
- 1 Tbsp corn starch – $0.03
- 1 lb. boneless, skinless chicken breast – $2.21
- ¼ teaspoon kosher salt – $0.01
- ¼ teaspoon coarse black pepper – $0.02
- ¾ cup onion – $0.18
- 2-3 garlic cloves – $0.15
- 1 teaspoon chopped ginger – $0.11
- 12 oz broccoli florets – $2.49
- 1 teaspoon sesame seeds – $0.18
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to Make Chinese Chicken and Broccoli
1.) First, ensure you have all your ingredients ready. This recipe is whipped up quickly. When ready, add the thinly-sliced chicken breast to a mixing bowl; season with salt and pepper, and set aside.
2.) Make the soy sauce glaze. Add vegetable broth, soy sauce, sesame oil, and pure maple syrup in a microwave-safe bowl. Microwave for one minute. Next, whisk in the cornstarch; set the sauce aside.
3.) Brown the chicken. Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated.
- Then, add the chicken to the hot pan spacing out the pieces.
- Once you place the chicken in the pan, do not touch it! This will let the chicken get nice and golden brown on the bottom.
- Once the bottom browns, flip the chicken over to get the other side golden brown; about 4-5 minutes in total time.
- When ready, remove the chicken from the pan and transfer to a dish.
4.) Next, make the soy sauce glaze. In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic. Stir-fry until aromatic.
5.) Put it all together. Finally, add the warm soy sauce glaze we microwaved to the pan. Cook until the sauce starts to thicken. Add the chicken and broccoli to the soy glaze. Stir-fry until the broccoli has softened to the desired consistency.
Do you not have chicken breasts? Feel free to use boneless, skinless chicken thighs or chicken tenderloins instead.
What can I use instead of soy sauce? Coconut Aminos are a great alternative to soy sauce.
Don’t want onions? Simply leave it out or use shallots for a more mild taste.
SERVE: You can keep the Chinese chicken and broccoli out for about two hours before it needs to be covered and refrigerated.
STORE: Keep leftovers in an airtight container in the refrigerator for 2-3 days.
FREEZE: While you can freeze this recipe, I do not recommend it because the broccoli is discolored and limp once it’s defrosted and reheated.
Brown sauce is made with some sort of broth and a few other flavors. My recipe calls for soy sauce, vegetable broth, maple syrup, and sesame oil. After combining the ingredients, cornstarch is then whisked into the sauce to help thicken it up a bit.
Yes! This is a great healthy meal that everyone enjoys. With only 237 calories per serving, chicken is a great source of lean protein, while broccoli is a green vegetable with high nutritional value. And making it at home, where you control the ingredients, ensures you are eating more healthily!
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
More Chicken and Poultry Recipes
- Greek Chicken with Lemon and Feta
- Easy Baked Chicken with Zucchini
- Chicken Shawarma Collard Wraps
- Creamy Crimini Chicken with Kale
- Paleo Citrus Pollo Asado
- Baked Harissa Chicken
- Blackened Chicken Meatballs
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
FOR THE SOY GLAZE:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon corn starch
FOR THE CHICKEN:
- 1 lb. boneless skinless, chicken breast, thinly sliced
- ¼ teaspoon kosher salt
FOR THE STIR FRY:
- ¼ teaspoon coarse black pepper
- ¾ cup onion finely chopped
- 2-3 garlic cloves finely chopped, about 1 tbsp
- 1 teaspoon finely chopped ginger packed
- 12 oz broccoli florets or 3 cups
- 1 Tablespoon sesame seeds optional
CREATE THE SOY GLAZE
- In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute (just until the liquid is nice and hot). Then, whisk in the corn starch. Set the sauce aside.
COOK THE CHICKEN
- Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated. Next, add the chicken to the hot pan spacing out the pieces.
- Once you place the chicken in the pan, do not touch! This will allow the chicken to get nice and golden brown on the bottom. Flip the chicken to get the other side golden brown; about 4-5 minutes in total time. When ready, remove the chicken from the pan and set aside on a plate.
PUTTING IT ALL TOGETHER
- In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic; stir-fry until aromatic.
- Next, add in the warm soy sauce glaze. Cook until the sauce starts to thicken. Once thicken, add the chicken and broccoli to the soy glaze; continue to stir-fry until the broccoli has softened to the desired consistency.
- Top over a bed of fluffy quinoa or rice. Sprinkle with sesame seeds and enjoy while hot.
- Make sure to use low-sodium soy sauce and low-sodium broth or else the dish will be too salty.
- The soy sauce will add all the salt this dish needs.
This recipe was adapted from Skinnytaste with heavy modifications made.