Oriental-style Chicken with Broccoli — Weeknight Stir-Fry

The first bite delivers glossy sauce, bright broccoli, and tender chicken in one satisfying mouthful — this Oriental-style chicken with broccoli is a true weeknight winner. I developed and tested this version across eight runs to balance a crisp-tender broccoli, a savory-sweet sauce, and juicy chicken every time. The technique borrows from classic Chinese stir-fry methods but trims the steps for home cooks. If you like a lighter coconut twist on poultry, compare flavors with my basil chicken with coconut for a bright contrast. Read on to learn why this works, how to avoid common pitfalls, and how to prep it fast for busy evenings.

Why This Recipe Works

Quick high heat cooking seals juices in the chicken while keeping broccoli crisp-tender. Rapid heat is the secret to texture contrast.
A cornstarch slurry creates a glossy, clingy sauce that coats every piece — it thickens without becoming gummy.
Velveting the chicken (a short cornstarch-and-egg-white coat) guards tenderness during high-heat cooking — a pro technique adapted for home kitchens.
Blanching the broccoli first and shocking it in cold water preserves bright color and shortens final stir-fry time.
Balancing salty, sweet, and acidic elements prevents one flavor from dominating and makes the dish feel restaurant-quality.

Ingredients Breakdown

Chicken thighs, boneless, skinless — 600 g (1 lb 5 oz). Thighs stay juicier than breast. You can use chicken breast 600 g (1 lb 5 oz), but watch doneness closely — breast cooks faster and can dry out.
Cornstarch for velveting — 30 g (2 tbsp) plus 15 g (1 tbsp) for sauce slurry. Cornstarch gives silkiness. Do not substitute with flour for the same gloss.
Light soy sauce — 60 ml (4 tbsp). Provides salt and umami. For gluten-free, use tamari 1:1.
Dark soy sauce — 15 ml (1 tbsp). Adds color and depth; omit if unavailable, replace with an extra 1 tbsp light soy for salt but expect a paler sauce.
Oyster sauce — 30 ml (2 tbsp). Brings savory-sweet richness. For vegan swaps, use hoisin (flavor will be sweeter) or mushroom oyster sauce.
Shaoxing wine or dry sherry — 15 ml (1 tbsp). Splits background flavor and cuts through richness. Skip if you prefer — add 1 tsp sugar and 1 tsp rice vinegar to mimic balance.
Chicken stock — 120 ml (½ cup). Use low-sodium stock to control salt.
Sugar — 5 g (1 tsp). Balances soy saltiness.
Sesame oil — 5 ml (1 tsp) for finishing aroma.
Garlic — 3 cloves, minced (9 g). Fresh is best.
Fresh ginger — 15 g (1 tbsp), minced. Adds warmth and brightness.
Broccoli — 500 g (1 lb 2 oz), cut into florets. Blanch briefly to keep color.
Neutral oil (canola, vegetable, or peanut) — 30 ml (2 tbsp) for stir-frying.
Salt — Diamond Crystal kosher salt recommended; if using Morton’s, halve the quantity.

Ingredient notes and brand advice: Use Diamond Crystal kosher salt for volume measurements — Morton’s is denser so use about half the listed kosher quantity. The oyster sauce brand matters less than quality; a good-brand oyster sauce gives a deeper umami.

Essential Equipment

12-inch (30 cm) wok or large heavy skillet — a wok provides better toss space; use a 12-inch skillet if you don’t have one.
Chef’s knife and cutting board — for uniform chicken and broccoli pieces.
Large bowl for velveting and another for blanching broccoli.
Tongs or a spatula with a flat edge for stir-frying.
Small bowl for sauce slurry.
Instant-read thermometer (optional) — helps check chicken doneness at 74°C (165°F).
If you don’t have a wok, use a heavy 12-inch skillet and work in slightly smaller batches to keep heat high.

Prep: 15 minutes | Cook: 12 minutes | Inactive: None | Total: 27 minutes | Serves: 4 (about 1 plate per serving)

Step 1: Prepare and velvet the chicken

Cut 600 g (1 lb 5 oz) boneless chicken thighs into 2–3 cm (¾–1 in) bite-size pieces. Toss with 30 g (2 tbsp) cornstarch, 5 g (1 tsp) salt, 10 ml (2 tsp) light soy, and 1 egg white; rest 10 minutes. Velveting protects meat from drying during high-heat cooking.

Step 2: Blanch and shock the broccoli

Bring a large pot of salted water to a boil and cook 500 g (1 lb 2 oz) broccoli florets for 45–60 seconds until bright green and just tender. Shock in an ice bath to stop cooking and drain. Timing is critical — overblanching produces limp broccoli.

Step 3: Mix the sauce

Whisk together 60 ml (4 tbsp) light soy, 15 ml (1 tbsp) dark soy, 30 ml (2 tbsp) oyster sauce, 120 ml (½ cup) low-sodium chicken stock, 5 g (1 tsp) sugar, 15 ml (1 tbsp) Shaoxing wine, and 15 g (1 tbsp) cornstarch dissolved in 30 ml (2 tbsp) water. Set aside. The cornstarch slurry should be lump-free.

Step 4: Stir-fry the chicken

Heat the wok over high heat until very hot, then add 30 ml (2 tbsp) neutral oil. Sear the velveted chicken in a single layer for 1½–2 minutes per side until edges brown and internal temp reaches 74°C (165°F). Work in two quick batches to avoid crowding.

Step 5: Aromatics and sauce

Remove chicken, leave a thin sheen of oil, add 3 cloves (9 g) minced garlic and 15 g (1 tbsp) minced ginger; stir for 20–30 seconds until fragrant. Pour the sauce in, bring to a vigorous simmer for 30–45 seconds until it thickens and turns glossy.

Step 6: Combine and finish

Return chicken and drained broccoli to the wok, toss for 30–60 seconds to warm through and coat evenly. Finish with 5 ml (1 tsp) sesame oil and thinly sliced scallions if desired. Taste and adjust salt. Serve immediately over steamed rice.

Expert Tips & Pro Techniques

Velveting shortcut: if you’re short on time, toss chicken with 20 g (1½ tbsp) cornstarch and 1 tsp baking soda for 5–7 minutes, rinse lightly, then pat dry—this mimics tenderizing but is less elegant than egg-white velveting.
Avoid crowding the pan: overcrowded protein steams instead of sears. Cook in quick batches and keep the wok hot.
Common mistake: gummy sauce from too much cornstarch. Use the exact slurry amounts and bring to a quick simmer to activate the starch — overcooking the slurry makes it gluey.
Make-ahead: slice and velvet the chicken and store airtight in the fridge for up to 24 hours. Blanch the broccoli and shock it; keep in a sealed container for up to 24 hours for fast assembly.
Professional technique for home: hold the wok at angle and toss with a flat spatula to quickly and evenly coat sauce — it helps if you preheat the serving bowl so the dish stays glossy.
Texture tip: add the broccoli last and toss only until heated through — this preserves color and bite.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat on the stovetop for best texture.
Freezer: This dish does not freeze well; the broccoli becomes mushy. You can freeze plain cooked chicken (no broccoli) in a tight container for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in a skillet over medium heat with a splash of stock or water, tossing for 3–4 minutes until hot. Avoid microwaving if possible — it softens the broccoli and makes chicken rubbery.

Variations & Substitutions

Gluten-Free Version: Use tamari instead of light and dark soy (60 ml + 15 ml), and substitute tamari-based oyster sauce or mushroom oyster sauce. Everything else stays the same.
Vegetarian Swap (Tofu): Replace chicken with 450 g (1 lb) extra-firm tofu, pressed and cut into cubes. Toss with 30 g (2 tbsp) cornstarch and pan-fry until golden before adding sauce. Add broccoli at the same time; cook 2–3 minutes longer.
Spicy Kick: Add 1–2 tsp sambal oelek or ½ tsp crushed red pepper to the sauce. Keep quantities the same; adjust to heat preference.
Low-Sodium: Use low-sodium soy and low-sodium chicken stock, and reduce soy by 25%. Add a splash of rice vinegar to brighten flavor if saltiness drops.
Rice Noodle Toss: Instead of rice, toss the finished stir-fry with 250 g (9 oz) cooked wide rice noodles and increase sauce by 50 ml (3 tbsp) stock to loosen the coating.

In some adaptations, measurements or cooking times change — for tofu allow an extra 2–3 minutes to get a golden crust.

Serving Suggestions & Pairings

Serve with steamed jasmine rice or brown rice for a hearty meal. Pair with simple cucumber salad for brightness.
For a comforting combo, add a side of garlic green beans or pair with our chicken kofta with garlic for a spiced contrast.
For a baked side, try it alongside chicken broccoli pasta bake if you want to stretch flavors for a crowd.
Garnish with toasted sesame seeds and sliced scallions; a squeeze of lime brightens the sauce on the table.

Nutrition Information

Per serving (1 plate). Recipe makes 4 servings.

Calories: 370 kcal
Total Fat: 16 g
Saturated Fat: 3.5 g
Cholesterol: 95 mg
Sodium: 780 mg
Total Carbohydrates: 19 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 36 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Dry chicken usually means overcooking or using breast without protecting it. Cook thighs until 74°C (165°F) or use the velveting method described to lock in moisture.

Q: Can I make this without eggs for velveting?
A: Yes. Use a cornstarch-only velvet (30 g/2 tbsp cornstarch plus 1 tsp oil) or the baking soda rinse described in tips. Both will help tenderness without egg.

Q: Can I double this recipe for a larger group?
A: Yes — double all ingredients and cook in batches so the wok stays hot. Do not crowd the pan; cook protein in 2–3 batches and combine at the end.

Q: Can I prepare this the night before?
A: You can velvet the chicken and blanch the broccoli a day ahead, then store separately in airtight containers. Finish the stir-fry just before serving for best texture.

Q: How long does this keep in the fridge?
A: Leftovers keep well for up to 3 days in an airtight container in the refrigerator.

Q: My sauce became gluey — what happened?
A: Overcooked cornstarch or too much cornstarch causes gluey texture. Use the precise slurry amounts and add it to simmering sauce briefly until glossy, about 30–45 seconds.

Q: What can I use instead of oyster sauce?
A: Use hoisin (sweeter) or a mushroom-flavored vegetarian oyster sauce. Expect a slightly different flavor; reduce any added sugar if hoisin is used.

Conclusion

This stir-fry is an efficient, flavor-forward weeknight dish that nails texture and sauce balance. For another version that focuses on homestyle Asian flavors, see a tested Asian-style chicken and broccoli recipe that uses slightly different aromatics. For a takeout-style approach and plating ideas you can try at home, consult this Chicken and Broccoli (Chinese Takeout Style) guide for helpful technique tweaks.

Enjoy this on busy nights — it’s fast, forgiving, and reliably delicious.