Chinese Chicken And Broccoli Recipe

I always find myself craving those glossy, savory takeout meals, but I don’t always want the extra sugar and sodium. This healthier version of a chinese chicken and broccoli recipe delivers on flavor in under 30 minutes. We’re skipping the bland, sugary version and introducing a rich, spicy Sichuan peanut glaze that elevates everything. Get tender chicken and perfectly crisp-tender broccoli in a complex, restaurant-quality sauce, all ready for the family table in under 30 minutes. This is a guaranteed weeknight winner that everyone will ask for again, proving homemade can be faster and better than delivery. The secret to this quick chinese chicken and broccoli recipe is a quick marination for tender chicken and a simple blanching method for vibrant, crisp broccoli.

Ingredients

• For the Chicken and Broccoli:
  • 500 g (1.1 lbs) boneless, skinless chicken breast or thigh, cut into 2.5 cm (1 inch) pieces. Breast meat cooks faster; thigh meat stays juicier.
  • 450 g (1 lb) fresh broccoli florets, cut into bite-sized pieces. Ensure consistent sizes for even cooking and blanching.
  • 30 mL (2 tablespoons) vegetable oil, divided. Use a high smoke point oil like canola, grapeseed, or sunflower for stir-frying.
• For the Chicken Marinade:
  • 15 mL (1 tablespoon) alcohol-free soy sauce. Provides foundational salt and umami; use tamari for gluten-free diets.
  • 5 mL (1 teaspoon) toasted sesame oil. Essential for that classic nutty aroma and flavor.
  • 5 g (1 teaspoon) cornstarch. Creates a light protective coating that helps tenderize the meat during searing and prevents dryness.
• For the Spicy Sichuan Peanut Glaze:
  • 60 g (1/4 cup) creamy peanut butter (unsweetened, pure). The base for the rich sauce; avoid varieties with added sugar or stabilizers.
  • 45 mL (3 tablespoons) alcohol-free soy sauce. Adds depth and saltiness to balance the peanut butter.
  • 30 mL (2 tablespoons) rice vinegar. Provides necessary acidity to cut through the richness of the peanut and spice (or use white vinegar if in a pinch).
  • 15 mL (1 tablespoon) brown sugar or maple syrup. Adds a hint of sweetness to round out the flavor profile.
  • 15 mL (1 tablespoon) chili garlic sauce (ensure no alcohol). Provides immediate heat and garlic flavor; adjust to desired spice level.
  • 5 mL (1 teaspoon) ground Sichuan peppercorns. Delivers a unique citrusy aroma and a tingling sensation (mala) characteristic of Sichuan cuisine.
  • 2 cloves garlic, minced; 15 g fresh ginger, grated. Aromatic base for the glaze; grate ginger finely for maximum flavor release.
  • 120 mL (1/2 cup) chicken broth (or vegetable broth). Thins the sauce to the right consistency before thickening.
  • 15 mL (1 tablespoon) cornstarch, mixed with 30 mL (2 tablespoons) cold water (cornstarch slurry). This slurry is added at the end to thicken the sauce rapidly.
• For Serving and Garnish:
  • Cooked jasmine rice; Toasted sesame seeds; Pinch of chili threads (optional, for visual presentation and mild heat).

Instructions

1. Marinate the Chicken: In a medium bowl, combine the cut chicken pieces with the 15 mL (1 tablespoon) soy sauce, 5 mL (1 teaspoon) toasted sesame oil, and 5 g (1 teaspoon) cornstarch for this chinese chicken and broccoli recipe. Toss thoroughly to ensure all pieces are evenly coated with the marinade, which tenderizes the chicken and prevents sticking. Let the chicken sit at room temperature for 15-20 minutes while you prepare the other ingredients.
2. Blanch the Broccoli: Bring a pot of salted water to a boil over high heat. Add the broccoli florets and blanch for 2-3 minutes, just until they turn bright green and are tender-crisp, ensuring they still retain some bite. Immediately drain the broccoli and transfer it to an ice bath or rinse with cold running water to stop the cooking process and preserve the vibrant green color and crisp texture. Drain thoroughly and set aside.
3. Prepare the Spicy Sichuan Peanut Glaze: In a separate medium bowl, whisk together all the glaze ingredients: peanut butter, 45 mL soy sauce, rice vinegar, brown sugar, chili garlic sauce, ground Sichuan peppercorns, minced garlic, grated ginger, and chicken broth. Whisk until the mixture is completely smooth and cohesive; it might look separated at first, but keep whisking until fully emulsified. Set the finished glaze aside near the stovetop, ready to pour when needed.
4. Sear the Chicken: Heat 15 mL (1 tablespoon) of the vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan (work in batches if necessary) to achieve a proper sear for this easy chinese chicken and broccoli recipe. Sear for 3-4 minutes per side, until deeply golden brown and cooked through, then remove the chicken from the pan and set it aside on a plate.
5. Stir-fry the Broccoli: Add the remaining 15 mL (1 tablespoon) vegetable oil to the same wok. Add the blanched broccoli florets and stir-fry for 1-2 minutes, just long enough to heat them through without overcooking them. If desired for extra aroma, quickly stir in an additional clove of minced garlic or a little grated ginger for 30 seconds until fragrant.
6. Combine and Thicken: Return the cooked chicken to the wok with the broccoli. Give the prepared Spicy Sichuan Peanut Glaze a quick final whisk (it may have settled) and pour it evenly over the chicken and broccoli mixture. Stir in the prepared cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook, stirring constantly, for 1-2 minutes, until the glaze thickens to a rich, glossy consistency that coats everything evenly. If the sauce seems too thick for your liking, I sometimes splash in a little more broth to loosen it right before serving.
7. Serve Immediately: Serve the hot chicken and broccoli over a generous portion of cooked jasmine rice. Garnish with toasted sesame seeds and optional chili threads for color and texture contrast. Enjoy immediately while the sauce is at its glossy peak to complete this hearty chinese chicken and broccoli recipe.

Quick Tips for Weeknight Success

Preparing this easy homemade chinese chicken and broccoli recipe on a weeknight is simple when you plan ahead. These time-saving strategies help streamline the cooking process, making it faster than ordering takeout.

• Broccoli Prep Ahead: To shave minutes off dinner preparation for this chinese chicken and broccoli recipe, blanch and chill the broccoli up to 2 days ahead of time. Store it in an airtight container in the fridge after blanching and thoroughly drying. This ensures the broccoli is ready to go straight into the hot wok for quick stir-frying.
• Marinate in Advance: The chicken can be marinated in its cornstarch mixture up to 24 hours ahead of time. This ensures maximum tenderness and flavor penetration, making it quick to sear when you are ready to cook this chinese chicken and broccoli recipe. Store in the refrigerator in a sealed container until ready to use.
• Use a Large Wok or Skillet: To get a proper sear on the chicken and prevent overcrowding, use the largest pan you have available. Overcrowding lowers the pan temperature and causes the chicken to steam rather than sear, resulting in a rubbery texture.

FAQs about Chinese Chicken and Broccoli Recipe

How do I make this chinese chicken and broccoli recipe less spicy?

The primary source of heat here is the chili garlic sauce and ground Sichuan peppercorns. To reduce the spice, use less chili garlic sauce, or omit it completely for a mild, savory-sweet flavor.

Can I use frozen broccoli instead of fresh?

Yes, for convenience. Do not blanch frozen broccoli; instead, add it directly to the wok after searing the chicken. Stir-fry for 3-5 minutes until heated through and crisp-tender.

Is this recipe freezer-friendly for meal prep?

While cooked chicken and broccoli generally freeze well, the sauce’s texture can change after freezing and thawing, becoming slightly grainy. We recommend preparing the sauce ahead and freezing it separately, then cooking the chicken and broccoli fresh. The cooked chicken and broccoli will keep for 3-4 days in the fridge.

Can I make this recipe peanut-free?

Yes, you can substitute the peanut butter with tahini or sunflower seed butter for a similar rich consistency. Ensure the chosen substitute is unsweetened and pure to keep the flavor profile accurate.

How do I keep my chicken from getting tough or chewy?

The cornstarch marinade is key for tenderizing the chicken and creating a velvety texture. Avoid overcooking the chicken; sear it quickly over high heat until just cooked through (internal temperature of 165°F / 74°C). I always make sure the pan is scorching hot before adding the chicken, so it sears quickly without releasing too much moisture.

Is this a healthy chinese chicken and broccoli recipe?

This homemade version is healthier than most restaurant versions because we use less oil and control the sugar content. It is high in protein and fiber, making it a very satisfying weeknight meal. To make it even healthier, serve over brown rice or cauliflower rice for a low-carb option.

Conclusion

This easy chinese chicken and broccoli recipe with spicy peanut glaze is a true weeknight solution for busy families and flavor seekers alike, making family dinners simple. Save this recipe for a night when you need something fast, flavorful, and better than takeout; pin it now for later.

chinese chicken and broccoli recipe

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• Author: Lauren Mitchell
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A healthier, quick Chinese chicken and broccoli stir-fry featuring a rich and spicy Sichuan peanut glaze. This meal combines tender chicken with crisp broccoli, providing complex restaurant-quality flavor in under 30 minutes, faster than ordering takeout.

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Ingredients

Scale 1x2x3x

• 1.1 lbs boneless chicken breast or thigh, cut into 1-inch pieces
• 1 lb fresh broccoli florets
• 2 tbsp vegetable oil, divided
• 1 tbsp soy sauce (for marinade)
• 1 tsp toasted sesame oil (for marinade)
• 1 tsp cornstarch (for marinade)
• 1/4 cup creamy peanut butter (unsweetened)
• 3 tbsp soy sauce (for glaze)
• 2 tbsp rice vinegar
• 1 tbsp brown sugar or maple syrup
• 1 tbsp chili garlic sauce
• 1 tsp ground Sichuan peppercorns
• 2 cloves garlic, minced
• 15 g fresh ginger, grated
• 1/2 cup chicken broth
• 1 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)
• Cooked jasmine rice (for serving)
• Toasted sesame seeds (for garnish)
• Chili threads (optional garnish)

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Instructions

1. Marinate the Chicken: Combine the chicken pieces with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch in a medium bowl. Toss until coated and let sit for 15-20 minutes.
2. Blanch the Broccoli: Boil a pot of salted water. Add broccoli florets and blanch for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain thoroughly.
3. Prepare the Glaze: In a separate bowl, whisk together the peanut butter, 3 tbsp soy sauce, rice vinegar, brown sugar, chili garlic sauce, Sichuan peppercorns, minced garlic, grated ginger, and chicken broth until smooth and cohesive.
4. Sear the Chicken: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add marinated chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
5. Stir-fry the Broccoli: Add the remaining 1 tbsp oil to the wok. Stir-fry the blanched broccoli for 1-2 minutes until heated through.
6. Combine and Thicken: Return the chicken to the wok. Pour the prepared glaze over the mixture. Add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats all ingredients evenly.
7. Serve Immediately: Serve the hot chicken and broccoli over cooked jasmine rice, garnished with toasted sesame seeds and optional chili threads.

Notes

Marinate chicken up to 24 hours ahead for better flavor. Blanch broccoli up to 2 days ahead and store in fridge. Use a large wok or skillet to avoid overcrowding the chicken, which ensures a proper sear instead of steaming. If the final sauce is too thick, add a splash of broth to loosen it.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg