Chicken and Broccoli

What Makes This Chicken and Broccoli So Good

I learned pretty quickly that cooking everything together from the start doesn’t work. The chicken can dry out while the broccoli gets too soft, and by the time the sauce thickens, nothing has quite the texture I want. Cooking each part separately takes only a few extra minutes, but it makes a big difference once everything comes together. 

Here’s what makes the difference:

• The chicken stays juicy. I tenderize it before it hits the wok, so even thin slices stay soft instead of drying out.
• The broccoli never gets mushy. I cook it separately and add it at the end, so it keeps a little bite instead of sitting in the sauce too long.
• The sauce actually coats everything. I let the sauce thicken before the chicken and broccoli go back in, so it clings to every piece instead of running to the bottom of the bowl.

Ingredient Notes

A few ingredients are doing some important work in this chicken and broccoli recipe, especially when it comes to keeping the chicken tender and getting the sauce just right.

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For the Chicken and Broccoli

• Chicken breast: I use chicken breast because it cooks quickly and stays tender with the coating in this recipe. Boneless skinless chicken thighs work too and are a little more forgiving if you tend to overcook chicken.
• Broccoli: Fresh broccoli gives you the best texture here. Frozen works in a pinch, but drain it really well so it doesn’t water down the sauce.
• Baking soda + cornstarch: The baking soda helps tenderize the chicken, while the cornstarch creates a light coating that helps hold in moisture as it cooks. Together, they give the chicken that soft, juicy texture you expect from takeout.
• Rice wine vinegar: Adds a little tang to the chicken that helps balance the sweet, savory sauce once everything comes together. White wine vinegar or apple cider vinegar work too.
• Sesame oil: Adds a rich, nutty flavor to the chicken as it cooks.
• Garlic: Fresh minced garlic gives the sauce the strongest flavor. You can also use 1 ½ teaspoons of jarred minced garlic or about ¼ teaspoon garlic powder in a pinch.

For the Sauce

• Low-sodium chicken broth: Since the soy sauce and hoisin already bring plenty of salt, I prefer low-sodium broth so the sauce doesn’t get too salty.
• Soy sauce: Gives the sauce its salty, savory base. Coconut aminos work too, but they’re a little sweeter and less salty, so you may want to cut back slightly on the sugar.
• Hoisin sauce: Adds a sweet, salty richness that gives the sauce more of that takeout-style flavor. If you don’t have it, oyster sauce with a little brown sugar or honey works well too.
• Shaoxing wine: Optional, but worth adding if you can find it. It gives the sauce a deeper, more authentic takeout flavor.
• Cornstarch: Gives the sauce that thick, glossy texture that clings to the chicken and broccoli. Arrowroot starch can also work if that’s what you have.
• Sugar: Balances the salty soy sauce and gives the brown sauce that familiar sweet and savory flavor. You can use a little less if you prefer your sauce more savory.

About the Brown Sauce

The brown sauce is what brings everything together in this chicken and broccoli. Soy sauce gives it the savory base, hoisin adds a little sweetness and depth, and Shaoxing wine adds another layer of flavor. A cornstarch slurry thickens everything just enough to coat the chicken and broccoli while still leaving plenty of sauce for spooning over rice.

I like this dish pretty saucy, so the recipe makes enough that you’re not left scraping the wok for more. If the sauce thickens more than you want, just loosen it with a splash of chicken broth or water.

Easy Ways to Switch It Up

Once you’ve made this chicken and broccoli stir-fry a few times, it’s easy to play around with it depending on what you have or what you’re in the mood for. Keep the sauce as your starting point, then make a few simple changes.

• Make it spicy: Add my sweet chili sauce, sriracha, red pepper flakes, or hot chili oil if you want some heat to cut through the sauce.
• Add fresh ginger: Stir 1 to 2 teaspoons grated ginger in with the garlic for a warmer, sharper flavor that works really well with the sauce.
• Change up the vegetables: Cauliflower, green beans, asparagus, bell peppers, snow peas, and bok choy all work well here. Use them in place of the broccoli or mix a couple in with it when you want more color and texture.

Simple Serving Ideas

I almost always serve chicken and broccoli with rice or noodles so none of that sauce goes to waste. Keep it simple for a weeknight, or add another takeout favorite when you’re feeding a few extra people.

• Rice: White or brown rice is my go-to for an easy dinner, or make my shrimp fried rice when you’re turning dinner into a bigger spread.
• Noodles: Serve it over plain lo mein noodles or another simple noodle you like when you want a change from rice.
• Toppings: Set out sliced green onions, sesame seeds, chili crisp, or hot sauce so everyone can finish their bowl the way they like it.

Storage and Reheating

This chicken and broccoli holds up really well for leftovers, so I’m always happy when there’s a little extra in the fridge.

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I like to store the rice separately so it doesn’t soak up all the sauce.
• Reheat: Warm it gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Try not to cook it much longer than needed so the chicken stays juicy and the broccoli doesn’t get too soft.
• Freeze: You can freeze it for up to 2 months, but the broccoli will be softer once thawed. If I know I’m freezing a batch, I leave out the broccoli and add freshly steamed broccoli when I reheat it.