Chinese Chicken and Broccoli Stir-Fry with Soy Glaze Recipe

Introduction

This Chinese Chicken and Broccoli stir-fry features tender chicken breast and crisp broccoli florets coated in a rich soy sauce glaze. With fragrant garlic and ginger, it’s a simple, satisfying dinner ready in just 30 minutes.

Ingredients

• ⅓ cup low-sodium soy sauce
• ½ cup low-sodium vegetable broth
• 1 tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, thinly sliced
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse black pepper
• ¾ cup onion, finely chopped
• 2-3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 teaspoon finely chopped ginger, packed
• 12 oz broccoli florets (about 3 cups)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions

1. Step 1: In a microwave-safe bowl, combine vegetable broth, soy sauce, sesame oil, and maple syrup. Microwave for 1 minute until hot, then whisk in the cornstarch. Set aside the soy glaze.
2. Step 2: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Place the sliced chicken in the pan spaced apart. Let cook without stirring until the bottom is golden brown, about 2-3 minutes. Flip and cook the other side until golden brown and cooked through, about 2-3 more minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add a little more oil if needed. Add chopped onion, ginger, and garlic. Stir-fry until fragrant, about 1-2 minutes.
4. Step 4: Pour in the warm soy glaze and cook, stirring, until it thickens. Then add the cooked chicken and broccoli florets. Stir-fry until the broccoli is tender but still crisp, about 3-5 minutes.
5. Step 5: Serve the chicken and broccoli over rice or quinoa. Sprinkle with sesame seeds if desired, and enjoy while hot.

Tips & Variations

• Use low-sodium soy sauce and broth to avoid oversalting, as the sauce provides enough saltiness.
• If chicken breast is unavailable, boneless skinless chicken thighs or tenderloins are great substitutes.
• Coconut aminos can replace soy sauce for a soy-free option.
• Omit onions or substitute with shallots for a milder flavor.

Storage

Leave the cooked dish out at room temperature for up to two hours before refrigerating. Store leftovers in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended, as broccoli texture and color will degrade upon thawing and reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Frozen broccoli can be used but may produce more water and result in a softer texture. Drain any excess liquid while cooking to avoid a soggy stir-fry.

How do I prevent the chicken from sticking to the pan?

Make sure the skillet is hot before adding the chicken and use enough oil to coat the surface. Avoid moving the chicken until it naturally releases and develops a golden crust.

Chinese Chicken and Broccoli Stir-Fry with Soy Glaze Recipe

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★★★★★

4.8 from 74 reviews

This stir-fried Chinese Chicken and Broccoli features tender chicken breast slices and crisp broccoli florets tossed in a flavorful soy glaze made with ginger, garlic, and a hint of maple syrup. Quickly cooked in a skillet, this healthy dinner is perfect served over quinoa or rice and garnished with sesame seeds for added texture.

• Author: luca
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Soy Glaze:

• ⅓ cup low-sodium soy sauce
• ½ cup low-sodium vegetable broth
• 1 Tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 Tablespoon cornstarch

For the Chicken:

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, thinly sliced
• ¼ teaspoon kosher salt

For the Stir Fry:

• ¼ teaspoon coarse black pepper
• ¾ cup onion, finely chopped
• 2–3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 teaspoon finely chopped ginger
• 12 oz broccoli florets (about 3 cups)

For Garnish:

• 1 Tablespoon sesame seeds (optional)

Instructions

1. Create the Soy Glaze: In a microwave-safe bowl, combine the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Heat in the microwave for 1 minute until hot. Whisk in the cornstarch until smooth and set aside to thicken.
2. Cook the Chicken: Preheat a large skillet over medium-high heat. Add olive oil and swirl to coat. Place the thinly sliced chicken pieces in the pan spaced apart without stirring. Cook for about 4-5 minutes, flipping once to brown both sides. Remove chicken from the pan and set aside.
3. Put It All Together: In the same skillet, add more oil if needed. Stir-fry the chopped onion, garlic, and ginger until fragrant. Pour in the warm soy glaze and cook until it thickens. Add the cooked chicken and broccoli florets to the sauce and stir-fry until broccoli is tender but still crisp, about 3-5 minutes.
4. Serve: Serve the chicken and broccoli over cooked quinoa or rice. Sprinkle sesame seeds on top and enjoy while hot.

Notes

• Use low-sodium soy sauce and vegetable broth to prevent the dish from becoming too salty.
• The soy glaze provides sufficient saltiness, so additional salt is not necessary.
• Substitute chicken breasts with boneless, skinless chicken thighs or tenderloins if preferred.
• Coconut Aminos can be used as a soy sauce alternative for a milder, soy-free option.
• Onions can be omitted or replaced with shallots for a different flavor profile.
• Serve immediately or refrigerate leftovers within two hours to maintain freshness.
• Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 2-3 days.
• Freezing is not recommended as broccoli may become limp and discolored upon thawing.

Keywords: Chinese chicken broccoli stir fry, healthy chicken dinner, easy Chinese recipe, soy glaze chicken, quick chicken and broccoli, stir-fried chicken, gluten free chicken dinner