R and H Chinese Food: Chicken and Broccoli

“R and H Chinese food” does not identify a reliably documented signature dish, so this recipe is a practical Chinese-American takeout-style chicken and broccoli rather than an official restaurant copycat. Tender chicken, crisp broccoli, and a glossy ginger-soy sauce are served over steamed rice for a familiar, balanced weeknight meal.

Ingredients

1 cup (185 g) long-grain white rice
1 1/2 cups (355 ml) water, for the rice
1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
1 tbsp (15 ml) neutral oil, such as canola or peanut oil, plus 1 tsp (5 ml) for the pan if needed
5 cups (450 g) broccoli florets, cut into similar-size pieces
1/2 cup (120 ml) low-sodium chicken broth
1/4 cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) Shaoxing wine
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
2 tsp (5 g) cornstarch, for the sauce
1 tbsp (8 g) cornstarch, for coating the chicken
2 tbsp (30 ml) cold water, for the sauce slurry
2 tbsp (30 ml) cold water, to help steam the broccoli
2 garlic cloves (about 6 g), finely minced
1 tbsp (6 g) finely grated fresh ginger
1/4 tsp (0.5 g) freshly ground black pepper
2 scallions (about 30 g), thinly sliced, for serving
1 tsp (3 g) sesame seeds, for serving (optional)

Instructions

Prepare the rice. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain well. Put it in a small saucepan with 1 1/2 cups (355 ml) water. Bring to a boil, stir once, cover, and reduce the heat to low. Simmer for 15 minutes without lifting the lid. Turn off the heat and leave the covered pan undisturbed for 10 minutes while you finish the stir-fry. Fluff the rice with a fork just before serving.
Mix the sauce. In a small bowl, whisk together the broth, soy sauce, Shaoxing wine, oyster sauce, brown sugar, rice vinegar, sesame oil, and 2 teaspoons (5 g) cornstarch until smooth. In a separate cup, stir the remaining 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water to make a slurry. Keep both near the stove; the sauce can thicken quickly once it hits the hot pan.
Season the chicken. Pat the chicken dry with paper towels and toss it with the black pepper and 1 tablespoon (8 g) cornstarch. The light coating helps the pieces brown and gives the finished sauce something to cling to. Cut the pieces evenly, ideally about 1 inch (2.5 cm) across, so they cook at roughly the same rate.
Cook the chicken. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon (15 ml) neutral oil and swirl to coat. Arrange the chicken in a single layer, working in two batches if the pan is crowded. Let it cook undisturbed for about 2 minutes to brown, then turn and stir-fry for another 3 to 4 minutes, until nearly cooked through. Transfer the chicken to a clean plate. Chicken is safe when its thickest pieces reach 165°F (74°C); check with a food thermometer, as required by USDA FSIS guidance. If needed, return it to the pan later to finish cooking.
Stir-fry the broccoli and aromatics. Add the remaining teaspoon (5 ml) oil if the pan looks dry. Add the broccoli and stir-fry for 2 minutes. Pour in 2 tablespoons (30 ml) water and cover the pan for 2 minutes to steam the florets. Remove the lid and add the garlic and ginger. Stir constantly for about 30 seconds, just until fragrant; garlic can turn bitter if it scorches.
Bring everything together. Whisk the sauce again, then pour it into the pan. Stir as it bubbles for about 1 minute. Add the chicken and any juices on the plate, then cook for 2 to 3 minutes, stirring, until the chicken is fully cooked and hot. If the sauce needs more body, stir the cornstarch slurry again and add it a little at a time, simmering briefly after each addition. The finished sauce should coat the chicken and broccoli without becoming paste-like. Serve at once over the fluffed rice, topped with scallions and sesame seeds if using.

Tips

Keep the pan uncrowded. A crowded skillet traps steam and makes chicken release moisture instead of browning. Cook the chicken in batches if necessary, and let the pan heat back up before adding the next batch. A wok works well, but a wide, heavy skillet is perfectly suitable.
Adjust broccoli texture with the steam time. Two minutes covered gives you tender-crisp florets. If you like broccoli softer, steam it for an extra minute or two; if the florets are very small, start checking sooner. Cut the stems into thin slices and cook them with the florets rather than throwing them away.
Choose a good substitute for Shaoxing wine. Dry sherry is a useful, widely available stand-in and gives the sauce a similar rounded note. If you do not want to use wine, replace it with an equal amount of broth; the result will be a little less aromatic, but still flavorful. Do not use sweet cooking wine without reducing the brown sugar, because it can make the sauce overly sweet.
Use low-sodium soy sauce and taste before adding salt. Oyster sauce and soy sauce both bring saltiness. This recipe is designed to be seasoned by those sauces, so extra salt is usually unnecessary. If you use regular soy sauce, replace a tablespoon or two with broth to keep the finished dish from tasting too salty.

Serving Suggestions

Steamed white rice is the simplest pairing because it catches the savory sauce and keeps the meal familiar. Jasmine rice adds a light floral aroma, while brown rice makes the plate heartier and takes longer to cook; prepare it according to its package directions rather than using the white-rice timing above. For a lower-fuss option, serve the stir-fry with cooked noodles, allowing a little extra sauce to coat them.

To make a fuller takeout-style spread, add a small bowl of clear soup, cucumber salad, or another vegetable side. Keep those additions fairly simple: this chicken already has a salty, savory sauce, and a second heavily seasoned dish can make the meal feel unbalanced. Put extra scallions, sesame seeds, or chili crisp on the table so everyone can finish their own portion. If serving a group, arrange the rice and stir-fry separately until the last moment; the broccoli stays firmer that way.

Variations

Use chicken thighs. Boneless, skinless thighs work in place of breast meat and are less likely to dry out if they cook a little longer. Cut them into even pieces and still use a thermometer: poultry needs to reach 165°F (74°C). Avoid judging doneness by color alone.

Make it vegetarian. Swap the chicken for 14 oz (400 g) extra-firm tofu, drained and cut into cubes, and use vegetable broth. Replace the oyster sauce with vegetarian mushroom stir-fry sauce, or use a little extra soy sauce and a pinch of sugar if that product is not available. Brown the tofu in the pan first, then set it aside and add it back with the sauce. The flavor will be less meaty, but the ginger, garlic, and glossy sauce still make a satisfying dish.

Change the vegetables. Snow peas, sliced bell pepper, mushrooms, or thinly sliced carrots can replace some or all of the broccoli. Add firmer vegetables first and tender ones near the end so they do not overcook. If you use a large quantity of mushrooms, cook them until their released liquid has mostly evaporated before adding the sauce; otherwise, the sauce may be thinner than intended.

Adjust the heat. The base recipe is mild. Add 1/4 teaspoon (1 g) red pepper flakes with the garlic and ginger for gentle warmth, or serve chili oil separately for people who want more. For a brighter finish, add another teaspoon of rice vinegar at the table. Make small adjustments, since extra vinegar or chili can quickly overwhelm the balanced soy-and-ginger flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. The chicken and broccoli keep for 3 to 4 days in the refrigerator; store the rice separately if you can, since it reheats more evenly and the broccoli is less likely to soften further. Do not leave cooked rice or chicken at room temperature for an extended period.

For a quick reheat, put one portion in a covered microwave-safe dish with a teaspoon of water or broth. Heat, stir, and continue in short intervals until steaming throughout. On the stovetop, warm the food in a skillet over medium heat with a splash of broth, stirring gently so the sauce loosens without breaking up the broccoli. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat thoroughly. The broccoli will be softer after freezing and thawing, though the flavor remains suitable for a quick meal.

Frequently Asked Questions

Is this an official R and H Chinese food recipe?
No. The phrase alone does not establish a particular restaurant dish or published formula, and this recipe should not be treated as an official copycat. It is an original, general Chinese-American chicken and broccoli recipe built around familiar takeout-style flavors. If you have a specific R and H dish in mind, its name or a description of the sauce would help identify what you are looking for.

Can I make the sauce ahead?
Yes. Whisk the broth, soy sauce, Shaoxing wine, oyster sauce, sugar, vinegar, sesame oil, and the measured sauce cornstarch together and refrigerate in a covered container for up to 1 day. Stir it well before pouring because cornstarch settles. Mix the separate slurry just before using it, since it also separates as it stands.

Why did my sauce turn lumpy or too thick?
Usually the cornstarch was not evenly mixed into cold liquid, or the pan was boiling hard when the sauce was added. Whisk the sauce before it goes into the skillet, then keep stirring as it warms. Add the extra slurry gradually rather than all at once. If the sauce becomes too thick, loosen it with broth, a tablespoon at a time.

Can I use frozen broccoli?
Yes, but thaw it and drain it well first. Frozen florets are already partly softened, so skip or greatly shorten the covered steaming step. Stir-fry them just long enough to heat through, then add the aromatics and sauce. They will generally be softer than fresh broccoli, and excess water can dilute the sauce, so pat them dry before cooking.

How do I know the chicken is done without cutting every piece open?
Use an instant-read food thermometer in the center of the largest pieces. The safe minimum for chicken is 165°F (74°C), according to USDA FSIS guidance. If a piece is below that temperature, return the chicken to the pan and continue cooking, checking again. Cutting one piece open can help you see its texture, but a thermometer is the reliable safety check.

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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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