Chicken and Broccoli with Brown Sauce Recipe

If you’re looking for an easy and satisfying meal that feels like Chinese takeout—only fresher and made exactly to your taste—then Chicken and Broccoli with Brown Sauce is about to become your new weeknight hero. Tender slices of chicken, crisp-tender broccoli, and a deeply savory, glossy brown sauce come together in less than half an hour, filling your kitchen with irresistible aromas. You get all the classic takeout flavor, but with wholesome ingredients and zero mystery. It’s fast, colorful, and absolutely loaded with that signature umami punch that keeps you reaching for seconds.

Ingredients You’ll Need

Let’s talk about the stars of the show: Each ingredient plays a vital role in achieving the craveable flavor and texture that define Chicken and Broccoli with Brown Sauce. With just a handful of pantry staples and a few fresh additions, you’ll be amazed at how quickly this dish comes together.

• Chicken breast or thighs: Choose boneless, skinless chicken breast or thighs for juicy, tender bites that soak up all the flavors of the marinade and sauce.
• Water (for marinade): Hydrates the chicken, helping it stay moist and tender during cooking—don’t skip this step!
• Oyster sauce: Delivers deep, savory umami and a hint of sweetness—essential for authentic brown sauce flavor.
• Cornstarch: Both in the marinade and as a slurry, it ensures silky, tender chicken and creates that signature glossy sauce.
• Vegetable oil: The neutral flavor and high smoke point are ideal for stir-frying and searing the chicken.
• Low sodium chicken stock: Forms the savory backbone of your brown sauce without making it too salty.
• Sugar or brown sugar: Balances the saltiness and adds a subtle richness to the sauce.
• Soy sauce: Adds complex saltiness, color, and deep umami flavor.
• Dark soy sauce: For extra depth and that irresistible dark, shiny hue in the brown sauce.
• Sesame oil: A drizzle at the end brings signature aroma and nuttiness.
• White pepper: Offers a gentle heat and aromatic lift—distinctly different from black pepper.
• Broccoli florets: Their vibrant color and crunch provide the perfect contrast to the juicy chicken and silky sauce.
• Garlic: Fresh garlic is a must for building authentic stir-fry flavor.
• Fresh ginger (optional): Adds warm, punchy brightness; optional, but highly recommended.
• Shaoxing wine: A splash lifts and deepens the flavors, making the dish taste restaurant-quality.
• Cornstarch slurry: Stirred into the sauce for a luscious, thick, and velvety finish.

How to Make Chicken and Broccoli with Brown Sauce

Step 1: Marinate the Chicken

Start by slicing your chicken into thin, even pieces—this ensures quick, even cooking. Add the chicken to a bowl along with 3 tablespoons of water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 1/2 teaspoons vegetable oil. Use your hands to gently rub the marinade in until the chicken absorbs all the liquid. Set it aside for 10 minutes to allow the flavors to penetrate and the cornstarch to tenderize the meat.

Step 2: Mix the Brown Sauce

While the chicken marinates, combine your sauce ingredients in a small bowl or measuring cup: 2/3 cup warm low sodium chicken stock, 1 1/2 teaspoons sugar (or brown sugar), 1 1/2 tablespoons soy sauce, 2 teaspoons dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/8 teaspoon white pepper. Stir everything together and set aside—you want this sauce ready to go when the stir-fry action begins.

Step 3: Blanch the Broccoli

Boil water in your wok or a large pot, then toss in 4 cups of broccoli florets. Blanch for just 1 minute if you like broccoli super crisp, or 2 minutes for a softer bite. This quick dip in boiling water helps the broccoli keep its lively green color and perfect texture. Drain the broccoli and set aside.

Step 4: Sear the Chicken

Dry your wok and heat it over high until it’s hot and just starting to smoke. Add 2 tablespoons vegetable oil, swirling to coat. Spread the marinated chicken in a single layer and sear until it’s just opaque on all sides—about 3 minutes is all you need. Remove the chicken from the wok and set aside, letting it rest while staying juicy; the chicken should be almost cooked but will finish in the sauce.

Step 5: Stir-Fry Aromatics & Deglaze

Lower the heat to medium and add another tablespoon of oil to your hot wok. Toss in the minced garlic and optional fresh ginger, letting them sizzle and become fragrant for just a few seconds (don’t let them burn). Add the Shaoxing wine by pouring it around the edge of the wok—it sizzles up, lifts any stuck-on bits, and infuses the base with amazing depth. Pour in your prepared sauce mixture and use a spatula to scrape up all those flavorful bits from the bottom and sides.

Step 6: Thicken the Sauce

Stir your cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water), then drizzle it into the simmering sauce while stirring constantly. In about 10 to 15 seconds, the sauce thickens into that rich, glossy consistency you’re after—just like your favorite Chinese restaurant Chicken and Broccoli with Brown Sauce.

Step 7: Bring It All Together

Add the nearly cooked chicken (with any accumulated juices) and the blanched broccoli back into the wok. Turn up the heat to keep everything bubbling, and stir-fry just until the chicken is cooked through and the broccoli and chicken are both coated in that luscious brown sauce.

Step 8: Adjust and Serve

This is your moment to tweak: Want your brown sauce a shade darker? Add a dash more dark soy sauce. Too runny? More cornstarch slurry will tighten things up. Too thick? Splash in a bit more chicken stock or water. Serve your Chicken and Broccoli with Brown Sauce over a heap of fluffy steamed rice and dive in!

How to Serve Chicken and Broccoli with Brown Sauce

Garnishes

For a pop of color and a fresh crunch, sprinkle your finished Chicken and Broccoli with Brown Sauce with finely sliced scallions or a sprinkle of toasted sesame seeds. If you want a touch of heat, thinly sliced fresh red chili or a pinch of chili flakes makes a fantastic finishing touch. These simple extras truly elevate the overall look and taste of your dish.

Side Dishes

As the rich, velvety sauce begs to be soaked up, serve your Chicken and Broccoli with Brown Sauce over steamy white or brown rice, jasmine rice, or even fried rice if you’re feeling decadent. On the side, you can pair it with a crisp cucumber salad, spring rolls, or sautéed Asian greens for a restaurant-style dinner spread.

Creative Ways to Present

If you’re welcoming guests or just want to make your family meal special, try serving Chicken and Broccoli with Brown Sauce in a large, shallow platter surrounded by a border of steamed jasmine rice molded into neat domes. For an extra flourish, arrange blanched carrot coins or red bell pepper strips among the broccoli for a burst of color and sweet crunch.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chicken and Broccoli with Brown Sauce to an airtight container as soon as dinner is done. It will keep in the fridge for up to 3 days, staying tasty and tender. The sauce may thicken a bit as it sits, but this can easily be fixed when reheating.

Freezing

You can absolutely freeze portions of Chicken and Broccoli with Brown Sauce for future cravings. Simply let the dish cool completely, divide into freezer-safe containers, and freeze for up to 2 months. For best results, freeze the rice separately to maintain the ideal texture when you reheat.

Reheating

For best texture, reheat leftovers gently in a skillet or wok over medium-low heat, adding a splash of chicken stock or water to loosen the sauce if needed. The microwave also works in a pinch—cover the dish and heat in short bursts, stirring between each, until piping hot throughout. The chicken will stay tender and the broccoli still holds some bite if you avoid overcooking.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just add the frozen broccoli directly to the boiling water and blanch for an extra minute or so, since it’s a bit softer. It’s a convenient shortcut that still gives you plenty of flavor and color in your Chicken and Broccoli with Brown Sauce.

What’s the best substitute for Shaoxing wine?

If you don’t have Shaoxing wine on hand, dry sherry makes an excellent substitute. In a pinch, you can also use a splash of chicken broth and a tiny squeeze of lemon juice, though the flavor will be a touch different.

Can this dish be made gluten free?

Yes! Simply use a gluten-free soy sauce (like tamari), double-check that your oyster sauce is gluten free, and be sure the rest of your condiments are safe for your needs. You’ll end up with a Chicken and Broccoli with Brown Sauce that’s every bit as delicious.

How do I keep the chicken tender and not dry?

The secret lies in slicing the chicken thinly, marinating it with water and cornstarch, and not overcooking. The brief sear keeps it juicy, and it finishes cooking quickly in the sauce for that perfect, silky texture.

Can I add other vegetables?

Definitely! Sliced carrots, snow peas, baby corn, or red bell pepper all complement the core flavors of Chicken and Broccoli with Brown Sauce and add extra texture and color to your stir-fry.

Final Thoughts

There’s something so comforting about a quick, fresh stir-fry that tastes just as good as your favorite takeout—maybe even better. Chicken and Broccoli with Brown Sauce brings you those bold, nostalgic flavors with the satisfaction of making it yourself. I can’t wait for you to try this recipe and see just how simple and delicious homemade can be!

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