Chicken And Broccoli Stir Fry With Velveting Tips

Name: Chinese Chicken and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breast); 3 tablespoons water; 1 tablespoon Shaoxing cooking wine; ½ teaspoon Kosher salt, if using fine salt, use a little less; ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon oil, any neutral oil is fine; ⅔ cup soy sauce, light sodium; ⅔ cup water; 4 tablespoons granulated sugar; 2½ tablespoons cornstarch; 1½ teaspoons toasted sesame oil; 1 pound broccoli, cut into florets (about 1 crown); 1½ tablespoons garlic, minced (about 4 cloves); 1½ tablespoons ginger, minced (about an 1½ inch knob)

By:

Ruby Bennett

Published:

August 12, 2026

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What Is Chicken and Broccoli?

This Chinese chicken and broccoli stir fry tastes just like, if not better than, Chinese takeout. It is saucy, easy to make, and takes about 25 minutes from start to finish, which means it easily fits into a 30 minute dinner plan.

The combination of tender chicken, crisp broccoli, and a glossy brown sauce is the kind of weeknight meal that feels both comforting and just a little special.

I keep this recipe in regular rotation because it does not require a long list of unusual tools. A wide skillet or wok, a mixing bowl, and a cutting board are all I really need.

I like to serve it over plain steamed rice, but it is also wonderful next to egg fried rice or even shrimp lo mein when I am building a bigger takeout style spread at home.

The method comes from a detailed guide I have used before, and you can see the original process in this chicken and broccoli recipe.

Chicken And Broccoli, What Is Chicken and Broccoli

The real secret here is velveting. Instead of just tossing raw chicken into a hot pan, the chicken gets a quick marinade with water, Shaoxing cooking wine, baking soda, cornstarch, and oil.

That step keeps the meat juicy and gives it that silky texture that makes restaurant stir fry so good. It is a small effort that makes a big difference.

The baking soda and cornstarch mixture is not just for flavor. It tenderizes the chicken and helps it stay moist during high heat cooking.

Each serving based on the source recipe card has about 358 calories, 37.6 grams of protein, and 31.4 grams of carbohydrates. The exact numbers will vary with your ingredients, but this is a satisfying option when you want a homemade meal instead of takeout.

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What to eat with chicken and broccoli

Chicken and broccoli with plain white rice or egg fried rice is a complete meal on its own. If you want to turn it into a full Chinese takeout feast, there are plenty of simple sides that pair well.

Fried rice: Egg fried rice, house special fried rice, or Thai fried rice all work.
Noodles: Shrimp lo mein and chicken lo mein are favorite choices, but Cantonese chow mein is also a great match.
Appetizers: Egg rolls or crab rangoons bring that takeout feel to the table.
Soups: Egg drop soup or hot and sour soup round out the meal.

Below are the exact ingredients and steps for the main dish, broken into simple groups so you can prep without feeling rushed.

For marinating the chicken:

20 ounces skinless boneless chicken breast, cut into ¼ inch slices, about 2 chicken breast
3 tablespoons water for hydrating the chicken
1 tablespoon Shaoxing cooking wine for aroma and to remove unwanted flavors
½ teaspoon Kosher salt, or a little less fine salt if you prefer
¼ teaspoon baking soda to tenderize and aid water retention
2 tablespoons cornstarch for velveting
1 tablespoon oil, any neutral oil is fine

Shaoxing cooking wine is a Chinese pantry staple. If you do not have it, dry sherry diluted with water can work, or you can omit it and use water, though the chicken will be less aromatic. Equal amounts of potato starch can replace the cornstarch.

Chicken And Broccoli, For marinating the chicken

To make the chicken and broccoli sauce:

⅔ cup light sodium soy sauce for the main savory flavor and brown color
⅔ cup water to dilute the soy sauce and balance the sauce
4 tablespoons granulated sugar for balance
2½ tablespoons cornstarch for thickening
1½ teaspoons toasted sesame oil for a nutty finish

I use a light sodium soy sauce so the dish does not become too salty. If you want a thicker, clingier sauce, add 1 to 2 extra teaspoons of cornstarch to the mix.

Chicken And Broccoli, To make the chicken and broccoli sauce

For the rest of the dish:

1 pound broccoli, cut into florets, about 1 crown
1½ tablespoons garlic, minced, about 4 cloves
1½ tablespoons ginger, minced, about a 1½ inch knob

Broccoli is the co star here. You can use precut florets or cut your own from a crown. The garlic and ginger add a fresh, aromatic base to the stir fried brown sauce.

Chicken And Broccoli, For the rest of the dish

Marinate the chicken:

Combine the sliced chicken breast, water, Shaoxing cooking wine, salt, and baking soda in a mixing bowl. Mix well until the chicken has absorbed most of the liquids.
Add the cornstarch and mix until the chicken pieces are well coated. Finish by adding the oil and mixing until evenly combined.
Set the chicken aside to marinate for 10 to 15 minutes while you prepare the other ingredients, or let it marinate overnight.

Prepare the sauce:

In a bowl or large measuring cup, combine the soy sauce, water, sugar, cornstarch, and sesame oil. Whisk well until no clumps of cornstarch are visible. Set aside until needed.

If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.

Make the chicken and broccoli:

Bring a pot of water to a boil and add the broccoli florets. Cook for about 30 seconds to 3 minutes depending on your preferred tenderness and floret size. Drain the broccoli and set aside. I usually boil mine for about 1 minute because I like it more on the crisp side.
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the pan and set aside. The chicken does not need color, but you can sear it until golden brown if you prefer. Keep the pieces separated and cook in small batches if needed.
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if needed. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
Give the prepared sauce a good stir and pour it into the pan. Let it heat until it starts to simmer and looks thickened and glossy, stirring frequently to prevent scorching.
Once the sauce is thick and glossy throughout, reduce the heat to low and add the chicken and broccoli florets. Toss until everything is well coated with sauce.
Serve with rice and enjoy while hot.

Recipe tips

Cook the broccoli to your preferred tenderness. I usually cook the florets for about 45 seconds to 1 minute so they stay crisp. Remember that larger florets take longer.

When the sauce is ready, add the chicken first and then the broccoli. This helps the chicken get evenly coated and keeps the broccoli from soaking up all the sauce. Use a wide pan or wok so the sauce reduces quickly and coats everything.

If you want extra juiciness, boneless chicken thighs can work as an optional swap. Slice them into quarter inch pieces and follow the same marinating process. The main recipe here uses chicken breast, so keep that in mind when you compare results.

This is a flexible weeknight dish, so make it work for what you have on hand.

Storage

Leftover chicken and broccoli can be stored in the fridge for up to 4 days. Let it cool completely before storing. The broccoli will become softer and look yellower the longer it sits, so it is best enjoyed fresh.

Store in an airtight container. The sauce may continue to thicken slightly as it cools, but reheating will loosen it.

Reheating

You can reheat chicken and broccoli in the microwave or on the stovetop.

Microwave: Place the stir fry in a microwave safe container and cover loosely. Heat until hot throughout, stirring midway.
Stovetop: Warm over medium heat and cover to speed things up. Stir gently so the sauce reheats evenly.

If the sauce looks thin after storing, whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir it into the dish and simmer until it thickens again.

FAQs

What is velveting chicken?

Velveting is a Chinese cooking technique that uses a marinade of baking soda, cornstarch, and liquid to tenderize chicken and keep it moist. The recipe marinade includes 1/4 teaspoon baking soda, 2 tablespoons cornstarch, water, and oil, which coat the slices, lock in moisture, and create a silky texture after cooking. This step is key for the tender chicken in takeout-style chicken and broccoli.

Why is my chicken broccoli sauce too salty?

The recipe calls for low-sodium soy sauce (2/3 cup) to control saltiness. If you use regular soy sauce, the sauce can become overly salty. To fix it, add a splash of water or unsalted chicken stock, and taste before adding the chicken and broccoli. Using the specified low-sodium soy sauce gives a balanced savory flavor.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but the texture will be softer than fresh. The recipe blanches fresh broccoli for about 1 minute for crisp-tender results. If using frozen, add it straight to the stir fry without boiling and cook just until heated through, as it already cooked during processing. Fresh broccoli crowns give the best bite and vibrant color.

How do I store and reheat leftover chicken and broccoli?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, covered, stirring midway, or on the stovetop over medium heat with a little water. Note that the sauce may thin out; to re-thicken, add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water, and simmer until the sauce thickens again.

Chicken And Broccoli Stir Fry With Velveting Tips

What Is Chicken and Broccoli?