Bless your taste buds with the spicy, sweet and tangy goodness of Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
Sweet & Spicy Chicken Broccoli Stir Fry
What do you get when you pair juicy, tangy, spicy cubes of chicken with sweet and savory stir-fried veggies? A dish that everyone will devour. Also known as Chinese Chicken and Broccoli, this wholesome lunch or dinner is served on top of fluffy rice and topped with green onions & sesame seeds.
As long as you plan ahead with marinating the chicken, you’ll have this dish on the table in less than 30 minutes. It usually disappears from everyone’s plates in five! If you’re looking for something filling and nutritious with loads of harmonizing flavors, then you’ve just found your hidden treasure.
What You’ll Need
Let’s talk about the ingredients that make up this hearty meal. Remember to scroll down to the recipe card for the specific amounts.
- Egg White: The yolk can be discarded.
- Cornstarch: This is a useful thickener that won’t affect the flavor of the dish.
- Dry Sherry: I’m all about the zing that this fully fermented wine provides.
- Soy Sauce
- Chili Powder: Feel free to add more or less according to your heat tolerance.
- Boneless, Skinless Chicken Breast: Or thighs, cut into cubes.
- Chicken Stock
- Rice Vinegar
- Vegetable Oil: For frying.
- Red Bell Pepper: Thinly sliced.
- Broccoli Florets
- Fresh Minced Garlic
- Dry Ginger: Not to be confused with dried, candied ginger. You want the powdered spice.
- Red Pepper Flakes
- Chopped Green Onions: Some will be sautéed with the veggies and some will serve as a topping.
- Cooked Rice: Use any kind you like.
- Sesame Seeds: Optional, to garnish the dish.
How to Make Chinese Chicken and Broccoli
This crowd-pleasing dish is conveniently simple. Let’s get cooking!
- Make Marinade: Fill a mixing bowl with the egg white, chili powder, 2 tbsp of cornstarch, 2 tbsp of dry sherry and 1 tbsp of soy sauce. Whisk until everything is well combined. Add the chicken and toss to coat.
- Marinate Chicken: Cover the bowl and let the chicken marinate for 2 hours.
- Combine Cornstarch & Chicken Stock: Add a tablespoon of cornstarch and one tablespoon of chicken stock to a mixing bowl. Whisk until smooth.
- Make Sauce: Add the remaining chicken stock, sugar, rice vinegar, dry sherry and soy sauce. Whisk until combined, then set the sauce aside.
- Heat Oil: Heat vegetable oil to 350°F in a large pot. Remove the chicken from the marinade and slide it into the hot oil.
- Cook Chicken: Fry the chicken, flipping it over once, until it’s golden brown and cooked through. Remove the chicken from the heat and drain it on a plate lined with paper towels.
- Heat Oil: Heat vegetable oil in a large saucepan or wok.
- Cook Veggies: Add the red bell pepper and broccoli. Cook until the veggies are tender.
- Add Flavorings: Add the garlic, ginger, red pepper flakes and green onions.
- Add Sauce & Stir-Fry: Continue to cook for a few seconds, then add the chicken stock sauce. Bring it to a boil and cook, stirring constantly, until the sauce thickens, about 1 minute. Remove the broccoli mixture from the heat.
- Assemble & Enjoy! Arrange the cooked chicken on a platter and pour the sauce over it. Serve your Chinese chicken and broccoli over rice and garnish it with sesame seeds and/or more green onions.
Tips for Success
I have a few handy tips and tricks to add to your tool belt. Here they are:
- Season to Taste: If you’re not the biggest fan of spicy food, you can totally use less chili powder. There’s enough amazing flavor going on to make up for it!
- It All Starts With the Marinade: In order to fully appreciate the flavor of this marinade, you have to soak your chicken in it for 2 hours. Since there’s alcohol in the marinade, avoid letting it soak for longer than 4 hours.
- Use Tongs to Flip the Chicken: I recommend using tongs to flip your chicken. Hot oil has a tendency to spark up, and this keeps your hands out of the danger zone.
- Goodbye Grease: You don’t technically have to drain your chicken after you fry it, but I prefer to get rid of that extra grease.
Whether you’re on a special diet or in the mood for a little switch-up, go ahead and make this meal your own.
- Gluten-Free Chinese Chicken and Broccoli: Do you have a gluten sensitivity or celiac disease? Don’t worry – you can still enjoy this great take-out fake-out dinner. Just swap out the soy sauce for gluten-free tamari!
- Crunchy Chicken and Broccoli: If you find yourself craving a crunchy element, try adding unsalted nuts to your stir-fry. Water chestnuts and cashews come to mind in particular.
- Vegetable Switcharoo: The bell peppers are amazing in the broccoli sauce, but you can substitute them and still get amazing results. Carrots and snow peas would make a good combo!
Between the chicken, the veggies and the rice, this dish definitely qualifies as a complete meal. But it never hurts to bring some yummy sides to the table! This Asian Noodle Soup would be the ultimate companion for your chicken and broccoli.
These Roasted Garlic Parmesan Carrots are another fail-proof choice. They’re easy to make with just 5 minutes of prep time.
Storage and Reheating
- Once cooled, leftovers should be refrigerated in an airtight container. They will last for up to 3 days. Reheat your chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
Is This Dish Freezer Friendly?
- Not exactly. The vegetables won’t be the same after they thaw – nobody wants their broccoli to be limp and lifeless.
- The cooled chicken, however, can be frozen in a freezer-safe container for 2 to 3 months.
- Thaw it out in the fridge before you reheat it.
Chinese Chicken and Broccoli
Spicy, sweet and tangy Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
- 1 large egg white
- 3 tablespoons cornstarch, divided
- 3 tablespoons dry sherry, divided
- 3 tablespoons soy sauce, divided
- 1 to 2 tablespoons chili powder,
- 1 pound boneless, skinless chicken breasts (or thighs), cut into cubes
- ¼ cup chicken stock
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- vegetable oil, for frying
- 1 red bell pepper, thinly sliced
- 1 cup small broccoli florets
- 4 garlic cloves, minced
- 1 teaspoon ginger powder, or ground ginger
- ½ teaspoon red pepper flakes
- ⅓ cup chopped green onions
- Cooked rice
- Chopped Green onions, and sesame seeds for garnish (optional)
In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.
Add the chicken and toss to coat.
Cover and refrigerate for 2 hours.
In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
In a large pot, heat vegetable oil to 350˚F.
Remove chicken from the marinade and drop it into the hot oil.
Fry the chicken, turning it once, until golden brown and cooked through; about 2 to 3 minutes.
Remove and drain on paper towels. Set aside.
In a large skillet or wok, heat 1 tablespoon vegetable oil.
Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes.
Add garlic, ginger, red pepper flakes and chopped green onions.
Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens, about 1 minute.
Remove from heat.
Arrange cooked chicken on a platter and pour the sauce over it.
Serve over rice and garnish with green onions and/or sesame seeds.
- Slightly adapted from Food Network.
- To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
- To Freeze: Do not freeze the vegetables – they won’t be the same after they thaw. The cooled chicken can be frozen in a freezer-safe container for 2-3 months. Thaw it out in the fridge before reheating.
Chinese Chicken and Broccoli
Amount Per Serving (6 ounces)
Calories from Fat 36
% Daily Value*
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 1900IU38%
Vitamin C 63mg76%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Keywords: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken
Want To Save This Recipe?
More Asian-Style Dinner Ideas
Can’t get enough of this homemade Chinese food? Try these Asian-inspired recipes next.