Chinese Wok Recipes: Chicken and Broccoli Stir-Fry

This chicken and broccoli stir-fry is a Chinese-American wok dish of tender chicken, crisp-tender broccoli, and a savory, lightly glossy sauce served over rice or noodles. It borrows the fast, high-heat approach of Chinese wok cooking, while the sauce and proportions can vary between cooks; the key is to prepare everything before the wok gets hot.

Ingredients

1 lb boneless, skinless chicken breast or thighs (450 g), cut across the grain into thin strips
1 lb broccoli (450 g), cut into small florets; peel and thinly slice the tender stem if using
1 tbsp regular or light soy sauce (15 ml), for the chicken
1 tbsp Shaoxing wine (15 ml), for the chicken; use dry sherry or water if unavailable
1 tsp cornstarch (3 g), for the chicken
½ tsp fine salt (3 g), for the chicken
2 tbsp neutral high-heat oil (30 ml), such as canola or peanut oil, divided
3 garlic cloves (about 9 g), finely chopped
1 tbsp fresh ginger (about 10 g), peeled and finely chopped
⅓ cup water (80 ml), for the sauce
2 tbsp oyster sauce (30 ml)
1 tbsp regular or light soy sauce (15 ml), for the sauce
1 tsp granulated sugar (4 g)
1 tbsp cornstarch (8 g), for the sauce
1 tsp toasted sesame oil (5 ml)
¼ tsp ground white pepper (about 0.5 g), optional
2 scallions (about 30 g), thinly sliced, for serving

Instructions

Prepare the chicken and vegetables. Cut the chicken into evenly sized strips, about ¼ inch (6 mm) thick, so they cook quickly and at the same rate. In a bowl, toss it with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and the salt. Set it aside while you prepare the other ingredients; this brief seasoning time is part of the 25-minute prep, not an extended marinade. Cut the broccoli into small, similar-sized florets, chop the garlic and ginger, and slice the scallions. Wash your hands and clean any surface or utensil that touched raw chicken.
Mix the sauce before heating the wok. In a small bowl, whisk together the water, oyster sauce, 1 tablespoon soy sauce, sugar, 1 tablespoon cornstarch, sesame oil, and white pepper if using. Stir until the cornstarch is evenly dispersed; it settles quickly, so give the sauce another stir just before pouring it into the wok. Put the sauce, chicken, broccoli, garlic, and ginger within easy reach. Stir-frying moves quickly, and stopping to measure ingredients once the wok is hot can lead to scorched garlic or overcooked vegetables.
Heat the wok and cook the chicken. Set a wok over high heat for about 1 minute, until hot but not smoking heavily. Add 1 tablespoon of the neutral oil and swirl it around. Spread the chicken in a single layer. If the wok is small or the chicken crowds the bottom, cook it in two batches so it sears instead of steaming. Stir-fry for about 2–3 minutes per batch, turning the strips as they brown. Check the thickest piece with a food thermometer; chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer cooked chicken to a clean plate. It will return to the wok shortly, so avoid leaving it out for an extended period.
Cook the broccoli. Add the remaining 1 tablespoon oil to the wok. Add the broccoli and stir-fry for 1 minute, tossing to coat it in the oil. Add 2 tablespoons water, then cover the wok with a lid for about 2 minutes to steam the florets. Uncover and test a thicker piece with a fork: it should be bright green and crisp-tender, not soft or dull. If the florets are unusually large, add another tablespoon of water and cook for 1 minute more. Let excess water evaporate before adding the aromatics.
Add the aromatics and sauce. Move the broccoli to the sides of the wok and add the garlic and ginger to the center. Stir for about 20–30 seconds, just until fragrant; do not let the garlic turn dark brown. Stir the prepared sauce again, pour it into the wok, and toss everything together. The sauce should bubble and thicken within about 1 minute. If it becomes too thick before the chicken is hot, loosen it with 1 tablespoon water at a time.
Finish and serve. Return the chicken and any juices on the plate to the wok. Toss for 1–2 minutes, until the chicken is hot throughout and coated in sauce. Check that any pieces that were not fully cooked earlier have reached 165°F (74°C). Turn off the heat, scatter the sliced scallions over the top, and serve right away while the broccoli is still crisp-tender.

Tips

Cut consistently and work ahead. Thin, even chicken strips and small broccoli florets are more important than speed once cooking starts. Measure the sauce and chop the aromatics before heating the wok. If using chicken breast, slicing across the grain helps keep the pieces tender; thighs are more forgiving if they cook for an extra minute.
Keep the wok hot without overcrowding it. A crowded wok releases moisture and steams the chicken, so cook in batches when necessary. Let the wok regain heat between batches, and use a wide skillet if you do not own a wok. A skillet may need a little more time to heat and toss, but the recipe still works; avoid filling it so deeply that the ingredients cannot move freely.
Choose a practical Shaoxing substitute. Shaoxing wine adds a mild, rounded savory aroma. Dry sherry is the closest easy substitute; water works if you prefer not to use alcohol, though the flavor will be a little less complex. Avoid sweet cooking wines, which can make the sauce noticeably sugary. Regular soy sauce gives a balanced salt level; if using dark soy sauce, use less because it is stronger and darker.
Adjust the sauce rather than guessing. Oyster sauce is a common savory ingredient in this style of stir-fry. For a vegetarian version, use vegetarian mushroom stir-fry sauce; it will taste earthier and may be less salty, so taste before adding extra soy. If the finished sauce tastes too salty, add a splash of water; if it is too mild, add a small amount of soy sauce. Do not add a large amount of cornstarch directly to the hot wok, as it can clump.

Serving Suggestions

Serve the stir-fry immediately over steamed jasmine rice, medium-grain rice, or brown rice. Rice is a useful base for catching the sauce, but it is best cooked separately so the wok stays free for high-heat cooking. For a noodle meal, toss the stir-fry with cooked, drained wheat noodles just before serving, or serve the noodles alongside and spoon the chicken and broccoli over them. If you toss noodles directly into the wok, make sure they are already cooked and that the wok has room to turn them without crushing the broccoli.

For a fuller table, pair it with a simple cucumber salad, steamed greens, or a light soup. A small dish of chili crisp or sliced fresh chili lets everyone add heat at the table without changing the whole batch. A sprinkle of toasted sesame seeds is also welcome, though the scallions already provide a fresh finish. If serving rice, plan on about ¾ cup cooked rice per person as a starting point and adjust to appetite. Keep the sauce and vegetables hot, and bring the food to the table promptly rather than letting it sit in the wok, where residual heat can soften the broccoli.

Variations

Make it vegetarian. Replace the chicken with 14 oz (400 g) pressed extra-firm tofu, cut into cubes. Pat the tofu dry and brown it in the wok in batches, then set it aside while cooking the broccoli. Use vegetarian mushroom stir-fry sauce instead of oyster sauce. Add the tofu back with the sauce and heat until hot throughout. Tofu is delicate, so fold it in gently rather than tossing it as vigorously as chicken.

Change the vegetables. Replace some or all of the broccoli with sliced bell pepper, snow peas, green beans, or thinly sliced carrots. Cut firm vegetables small enough to cook in a few minutes, and add quick-cooking vegetables such as snow peas near the end. Frozen broccoli can be used after thawing and draining it well; it is softer than fresh broccoli, so skip the covered steaming or shorten it to about 1 minute to avoid a mushy result.

Add a little heat or sweetness. Stir ½ teaspoon chili flakes or 1–2 teaspoons chili paste into the sauce for gentle heat, then serve extra at the table if people have different preferences. For a sweeter profile, add 1 additional teaspoon sugar, tasting before adding more. A small handful of toasted cashews added at the end gives crunch, but they soften if stored in the sauce.

Use beef instead. Substitute 1 lb (450 g) thinly sliced flank steak or sirloin, cut across the grain. Cook it briefly in uncrowded batches, then check the thickest pieces with a thermometer. Whole cuts of beef have a USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest; for strips in a stir-fry, many cooks prefer to return them to the wok only long enough to heat through without overcooking. Do not apply the whole-cut temperature to ground meat.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large quantity into shallow containers so it cools promptly. Store the chicken and broccoli in a sealed container in the refrigerator for 3–4 days. The broccoli will soften as it sits in the sauce, so the leftovers will not have quite the same crisp texture as a freshly made batch. For best quality, store rice separately from the stir-fry and refrigerate it promptly as well.

Reheat only the portion you plan to eat. For a quick stovetop reheat, place the stir-fry in a skillet with 1–2 tablespoons water, cover, and warm over medium heat, stirring once or twice until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If the sauce thickens in storage, a splash of water loosens it. Discard food that has been left at room temperature for more than 2 hours; freeze portions promptly if you need to keep them longer than the refrigerated storage window.

Frequently Asked Questions

Can I make this chicken and broccoli stir-fry without a wok?

Yes. Use the widest, heaviest skillet you have, ideally one with sloped sides that make tossing easier. Heat it well, cook the chicken in batches, and avoid adding all the vegetables at once if the pan is crowded. A wok’s shape helps ingredients move through hot and cooler areas, but a skillet can produce a good stir-fry when it is not overloaded.

How do I keep the chicken tender?

Slice the chicken thinly across the grain, coat it with the small amount of cornstarch and seasoning, and cook it quickly over high heat. Give the strips room so they brown rather than release liquid and simmer. Use a thermometer to confirm they reach 165°F (74°C), then return them to the wok only long enough to warm through and pick up the sauce.

Can I prepare the ingredients in advance?

Yes. Cut the broccoli, chop the garlic and ginger, slice the scallions, and mix the sauce up to a day ahead, storing each in a covered container in the refrigerator. Chicken can be cut and seasoned shortly before cooking, but keep raw poultry separate from ready-to-eat ingredients and clean any tools it touches. Stir the sauce again before using because the cornstarch settles at the bottom.

Why did my sauce turn watery?

Broccoli can release water if it is wet after washing, if it is steamed for too long, or if the wok is crowded. Drain washed broccoli well and let the added steaming water evaporate before pouring in the sauce. Make sure the cornstarch is mixed smoothly into the cold sauce, then let the sauce bubble briefly so it thickens. If it remains thin, mix ½ teaspoon cornstarch with 1 tablespoon cold water and add a little at a time.

Is oyster sauce essential, and what can I use instead?

Oyster sauce gives the dish its deep, savory sweetness, but the recipe can be made without it. Vegetarian mushroom stir-fry sauce is a good substitute, especially for a meat-free meal. If neither is available, use 1 tablespoon additional soy sauce and 1 teaspoon sugar, then taste and adjust; this simple replacement is saltier and less rounded than oyster sauce, so add water if needed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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