Description
This easy Chinese Chicken and Broccoli is a flavorful homemade takeout favorite made with tender chicken thighs, crisp-tender broccoli, garlic, ginger, soy sauce, hoisin sauce, and honey. Everything cooks together in a savory-sweet sauce for a quick and satisfying dinner that’s ready in just 30 minutes. It’s an affordable, delicious alternative to ordering takeout.
Ingredients
- 1 large head of broccoli, cut into florets
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, peeled and finely chopped
- 3 green onions, trimmed and sliced
- 1-inch piece fresh ginger, peeled and chopped
- 2 tablespoons hoisin sauce, or oyster sauce for a less sweet flavor
- 3 tablespoons light soy sauce, plus extra to taste
- Approximately 6 tablespoons honey
- 6 tablespoons hot water
Instructions
- Steam or sauté the broccoli until it is slightly firmer than your preferred tenderness. Set aside.
- Heat a wok over high heat. Add a little vegetable oil and swirl to coat the pan.
- Add the chicken pieces and brown them on all sides. Remove the chicken from the wok and set aside.
- Add the garlic, green onions, and ginger to the hot wok. Stir-fry for about 30 seconds, tossing frequently. Add a little more oil if needed.
- Return the chicken to the wok. Add the soy sauce, hoisin sauce, and hot water. Bring the mixture to a boil.
- Drizzle some of the honey over the chicken, then cover and simmer for 7-10 minutes. Turn the chicken occasionally and drizzle with more honey as it cooks, until the chicken is cooked through and the sauce has reduced.
- Add the broccoli and toss everything together until the broccoli is heated through and coated in the sauce.
- Serve immediately, with rice or your favorite side dish if desired.
Notes
- Prepare ahead: Cut the chicken, broccoli, and vegetables and measure the sauce ingredients before heating the wok. Stir-frying moves quickly, so having everything ready makes cooking easier.
- Use high heat: Heat the wok or pan before adding the oil. This helps brown the chicken and can reduce sticking.
- Choose the right oil: Use an oil with a high smoke point, such as vegetable or peanut oil. Spread it around the wok to coat the cooking surface.
- For a thicker sauce: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the mixture into the simmering sauce, bring to a boil, and cook briefly until thickened and no starchy taste remains.
- Broccoli texture: Cook the broccoli slightly less than your preferred tenderness before adding it to the sauce, as it will continue cooking in the wok.
- Sauce adjustment: Taste and add extra soy sauce if you prefer a saltier flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Stir-Fry
- Cuisine: Chinese