Better Than Takeout! Chicken and Broccoli with Brown Sauce
A staple of Chinese takeout, Chicken and Broccoli in Brown Sauce is a perfect balance of tender chicken, crisp broccoli, and a rich, savory sauce. This homemade version delivers authentic flavors, bringing restaurant-quality taste straight to your kitchen.
The velvety chicken, marinated to perfection, pairs beautifully with vibrant broccoli, all coated in a luscious brown sauce made from soy sauce, oyster sauce, and fragrant aromatics. A quick stir-fry ensures every bite is infused with deep, umami-rich flavor.
Easy to prepare yet incredibly satisfying, this dish is perfect for a busy weeknight or a homemade takeout feast. Serve it over steamed rice for a comforting meal that’s sure to impress.
Chicken and Broccoli with Brown Sauce: Ingredients
Chicken – Tender, juicy bites that soak up the rich marinade, ensuring every piece is infused with deep umami flavor.
Broccoli – Vibrant and crisp, adding a fresh contrast to the savory brown sauce while soaking up its delicious depth.
Soy Sauce & Dark Soy Sauce – A dynamic duo that builds layers of saltiness, caramelized depth, and signature umami richness.
Oyster Sauce – A velvety, savory-sweet element that enhances the sauce’s depth and ties all flavors together seamlessly.
Garlic & Ginger – Aromatic essentials that awaken the dish with bold, fragrant warmth and a hint of spice.
Shaoxing Wine – A touch of complexity, adding depth and a subtle, restaurant-style richness to the sauce.
Cornstarch Slurry – The secret to the luscious, glossy texture that clings perfectly to every bite.
Chicken and Broccoli with Brown Sauce
A beloved Chinese takeout favorite, Chicken and Broccoli in Brown Sauce combines tender chicken, crisp broccoli, and a rich, savory sauce for an irresistible dish. This homemade version captures the authentic flavors of restaurant-style stir-fry while allowing you to control the ingredients and freshness.
Recipe Tips
1. Perfecting the Chicken Texture
For that signature silky, tender texture you get at Chinese restaurants, the key is velveting the chicken. The marinade of oyster sauce, cornstarch, and oil not only enhances flavor but also locks in moisture. For even better results, briefly blanch or par-cook the chicken before stir-frying. This ensures a soft, juicy bite that isn’t overcooked or dry.
2. Achieving a Deep, Flavorful Brown Sauce
A well-balanced brown sauce should be rich, slightly thickened, and packed with umami depth. The combination of soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine creates layers of complex flavors. Adjust the thickness by tweaking the cornstarch slurry—add more for a thicker sauce or dilute with chicken stock for a lighter consistency.
3. Blanching Broccoli for Vibrant Color and Texture
To keep your broccoli bright green and crisp-tender, blanch it quickly in boiling water for just one minute before stir-frying. This prevents the broccoli from becoming soggy while allowing it to soak up the flavorful sauce. For extra crunch, immediately transfer the blanched broccoli to an ice bath before cooking.
What to Serve with Chicken and Broccoli
1. Steamed Jasmine or Brown Rice
The deep, umami-packed brown sauce begs to be soaked up with a fluffy, neutral base. Jasmine rice complements the dish with its subtle aroma, while brown rice adds a hearty, nutty contrast and extra fiber.
2. Egg Rolls or Spring Rolls
For a complete takeout-style meal, serve this dish with crispy egg rolls or fresh spring rolls. The crunchy texture and mild flavors perfectly contrast the saucy stir-fry, making every bite even more satisfying.
3. Hot and Sour Soup or Wonton Soup
Pairing Chicken and Broccoli with a light yet flavorful soup enhances the meal experience. Hot and Sour Soup adds a tangy, peppery kick, while Wonton Soup brings a comforting, savory warmth that complements the dish without overpowering it.
FAQ
1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs have more fat and natural juiciness, making them even more flavorful and tender. Simply slice them thinly for quick, even cooking.
2. What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, substitute it with dry sherry or a splash of rice vinegar. If avoiding alcohol, chicken broth with a dash of soy sauce can provide a similar depth of flavor.
3. Can I make this dish vegetarian?
Absolutely! Swap the chicken for tofu or mushrooms. Firm tofu holds up well to stir-frying, while mushrooms add a meaty texture. Use vegetable broth instead of chicken stock for a fully vegetarian version.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce. Avoid microwaving for too long, as it can make the chicken rubbery.
This homemade Chicken and Broccoli with Brown Sauce is a quick, flavorful meal that rivals any takeout order. With a few simple tips and the right pairings, you can enjoy a restaurant-quality dish right at home!
Chicken and Broccoli with Brown Sauce
Ingredients
- For the Chicken:
- 12 ounces 340g boneless, skinless chicken breast or thighs, thinly sliced
- 3 tablespoons 45ml water
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 ½ teaspoons vegetable oil
- For the Sauce:
- ⅔ cup 160ml low-sodium chicken stock, warmed
- 1 ½ tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 ½ teaspoons sugar or brown sugar
- ⅛ teaspoon white pepper
- For the Stir-Fry:
- 4 cups 300g broccoli florets
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- ¼ teaspoon fresh ginger grated (optional)
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch mixed with 2 tablespoons water cornstarch slurry
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with water, oyster sauce, cornstarch, and vegetable oil. Mix thoroughly, ensuring the liquid is fully absorbed. Let it rest for 10 minutes.
- Prepare the Sauce: In a separate bowl or measuring cup, blend the warm chicken stock with soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir until fully incorporated and set aside.
- Blanch the Broccoli: Bring a pot of water to a rolling boil and blanch the broccoli for 1 minute (or 2 minutes for a softer texture). Drain and set aside.
- Cook the Chicken: Heat a wok over high heat until smoking. Add 2 tablespoons of vegetable oil and stir-fry the marinated chicken until it turns opaque, approximately 3 minutes. Remove from the wok and set aside; the chicken will finish cooking later.
- Sauté the Aromatics: Without rinsing the wok, lower the heat to medium. Add the remaining tablespoon of vegetable oil, followed by the garlic and ginger. Stir for about 5 seconds until fragrant, then pour the Shaoxing wine along the perimeter of the wok. Immediately add the prepared sauce mixture and stir well to deglaze the wok. Let it simmer briefly.
- Thicken the Sauce: Stir the cornstarch slurry and slowly incorporate it into the simmering sauce while stirring continuously. Allow the sauce to thicken to a smooth, glossy consistency, approximately 10–15 seconds.
- Combine and Finish: Return the chicken and any accumulated juices to the wok, along with the blanched broccoli. Toss everything together until evenly coated in the thickened sauce.
- Adjust and Serve: Customize the sauce as needed—add extra dark soy sauce for deeper color, more cornstarch slurry for a thicker consistency, or a bit of chicken stock if the sauce is too dense. Serve immediately with steamed rice.
