Chicken and Broccoli is the Spaghetti and Meatballs of the Chinese takeout world—basic, familiar, and ubiquitous.
This is a healthy, tasty, and super easy dish to make at home. While we have Chicken and Broccoli with Brown Sauce, which is more of a gravy (and SUPER delicious too, by the way), this version of the dish has a really light white sauce.
Rather than searing the chicken (i. e. oil velveting), the chicken is water velveted, or blanched, making for a lighter flavored dish.
You don’t have to order from a “healthy” takeout menu when you can make this at home.
It’s just a great, simple dish, and it deserves a simple post. So with that, on to the recipe!.
Note: This recipe was first published in November 2013. We have since re-tested and re-photographed it, and added metric measurements and clearer instructions. Enjoy!.
A classic Chinese takeout dish that people love is chicken and broccoli. It has tender chicken, crisp broccoli florets, and a savory brown sauce that ties everything together. But what exactly does one use to make a real chicken and broccoli sauce? This detailed guide will look at the main ingredients, different ways to make the sauce, and more to help you understand this tasty sauce better.
The Essential Ingredients
The base of chicken and broccoli sauce begins with soy sauce This ubiquitous condiment provides a salty, umami flavor that enhances the overall taste Both light and dark soy sauce are used to create layers of flavor. Light soy gives it a salty punch, while dark soy adds color and a slightly sweet, caramelized note.
To further enrich the sauce, oyster sauce is added. This thick, viscous sauce amplifies the savory umami taste. When combined with soy sauce, it creates a rich foundation. Shaoxing wine, a Chinese rice wine, also goes into the sauce. This ingredient gives the dish an earthy depth and subtle sweetness.
To release their aromatic flavors, garlic and ginger are fried briefly before making the sauce. Garlic provides a warmth and savory edge, while the ginger contributes a fresh zest and slight spice.
No chicken and broccoli sauce would be complete without a cornstarch slurry to thicken and give it that glistening sheen. This mixture of cornstarch and cold water prevents clumping when added to the hot liquid. The result is a luxurious, velvety texture.
Lastly, a little sesame oil at the end gives it a lovely nutty taste and smell. You can add a pinch of white pepper for a little heat or a dash of rice vinegar for some brightness if you want to.
Step-by-Step Preparation
The right way to make chicken and broccoli sauce is very important. Here is an overview of the basic steps:
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Velvet the chicken: Cut chicken into bite-sized pieces and marinate in a mix of cornstarch, egg white, soy sauce, rice wine, and other seasonings. This tenderizes the meat and imparts flavor.
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Blanch the broccoli: Briefly dip the broccoli florets in boiling water, then shock in ice water to set the vivid green color.
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Cook aromatics: Heat oil in the wok over high heat. Stir-fry the minced garlic and ginger until fragrant.
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Start by making the sauce. Put oyster sauce, light and dark soy sauce, rice wine, and chicken stock in a wok. Simmer to develop the flavors.
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Thicken: Give the cornstarch slurry a stir and slowly pour it into the sauce while stirring constantly. Cook until thickened to your desired consistency.
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Finish: Add the blanched broccoli and cooked chicken to the wok. Toss everything together until heated through and well-coated in sauce. Drizzle with sesame oil just before serving.
Sauce Variations
One of the great things about chicken and broccoli is how versatile the sauce can be. Here are some tasty variations to try:
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Spicy sauce: Add chili garlic sauce or red pepper flakes for extra heat and complexity.
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Sweet and sour sauce: Mix in a teaspoon of honey or sugar to balance the savoriness.
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White sauce: Substitute chicken broth for the soy sauce for a lighter, sweeter profile.
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Creamy sauce: Stir in a splash of heavy cream or coconut milk for a rich, indulgent sauce.
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Cashew sauce: For a nutty twist, use cashew butter as the thickener instead of cornstarch.
Different Proteins
While chicken is the norm, the sauce also pairs beautifully with other proteins. Consider making it with:
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Shrimp: Quick-cooking and adds a sweet brininess.
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Beef: Richer and more robust, especially with flank or sirloin.
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Tofu: For a vegetarian/vegan option. Firm or extra-firm tofu holds up best.
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Pork: Lean pork chops or tenderloin cook up fast with great results.
No matter the protein, be sure to slice it thinly against the grain for the tenderest, most flavorful result.
Nutrition & Health Benefits
One reason chicken and broccoli has become so popular is its reputation as a healthier takeout choice. Here’s a look at some of its nutritional pros:
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High protein: Chicken provides lean protein important for building muscle and keeping you full.
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Low fat: With minimal added oil and trimming chicken skin, it can be quite low in fat.
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Fiber from broccoli: The florets provide filling fiber, vitamins C and K, and antioxidants.
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Versatile diet options: Easily adapts to low-carb, gluten-free, dairy-free, and other dietary needs.
While takeout versions may use more oil and sodium, homemade chicken and broccoli can be a nutritious part of a balanced diet. For a truly healthy meal, enjoy it with brown rice or quinoa and a side of steamed veggies.
Tips for the Best Chicken and Broccoli
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Use the highest quality ingredients you can, especially for soy sauce and chicken broth. This makes a difference.
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Cut the chicken evenly for quick, even cooking. Aim for bite-sized or 1-inch pieces.
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Don’t overcook the broccoli. It’s best when still crisp-tender with bright green florets.
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Add cornstarch slurry slowly while stirring constantly so the sauce thickens smoothly.
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Finish with a drizzle of sesame oil just before serving to preserve its raw flavor.
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Keep leftover sauce on the thicker side, as it will thin out when reheated.
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For more flavor, make extra sauce and let it reduce while the chicken and broccoli cook.
Enjoy This Takeout Classic at Home
Part of the joy of chicken and broccoli is how easy it is to make restaurant-quality right in your own kitchen. With the simple sauce variations and flexible protein options, you can customize it to suit any taste or dietary needs. Keep the ingredients on hand, and you’ll always have the makings of a fast, healthy weeknight dinner. So skip the takeout menu next time a chicken and broccoli craving hits, and whip up this homemade version that’s better than ever.
Takeout Chicken Broccoli with White Sauce: Recipe Instructions
In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
Bring 6 cups of water to a boil. Blanch the broccoli for 1-2 minutes, drain, and set aside.
How long you cook your broccoli is a personal preference. If you like your broccoli crunchy, 1 minute is plenty of time. If you like your broccoli soft, for 2 minutes (or even a little longer), or until it is to your liking.
Let the water come back up to a boil. Add the chicken, and stir to separate the pieces. Cook just until the chicken turns opaque, and remove using a strainer. Set aside. Discard the water in the wok, and wash it clean.
Heat your wok over medium high heat until it’s completely dry. Add the vegetable oil, ginger, and garlic.
Cook for 20 seconds, and add the rice wine around the perimeter of the wok.
Next, stir up the warmed chicken stock and seasonings, and add it into the wok. Keep stirring for another minute to combine, and let everything come up to a simmer.
Mix the cornstarch and water together into a slurry. Pour the cornstarch slurry into the liquid slowly, stirring constantly, until thickened.
Use only ¾ of the slurry, and check the thickness of the sauce. Add the rest if necessary. Or if the sauce is too thick, add more chicken stock or water.
Add the chicken and broccoli back to the wok…
Stir it in for 30 seconds. Taste for seasoning, and adjust if needed. Serve immediately!
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How to Cook Chinese Chicken Broccoli, But 39.4% Better | Wally Cooks Everything
FAQ
What is the sauce in chicken and broccoli?
The sauce in chicken and broccoli, particularly the Chinese takeout style, is typically a savory brown sauce made with a combination of soy sauce, oyster sauce, and sometimes hoisin sauce, thickened with cornstarch.
What is the brown sauce in Chinese food?
In Chinese food, “brown sauce” is usually a seasoned soy sauce mix that includes oyster sauce and other things like sugar, garlic, ginger, and cornstarch to make it thicker. It is often used in stir-fries and other dishes.
What is the sauce on Chinese broccoli?
This is a recipe for the Chinese Broccoli dish that is one of the most popular vegetable dishes at Yum Cha (Dim Sum). Steamed Chinese Broccoli (called Gai Lan) drizzled with a fabulous garlic ginger Oyster Sauce.
What is the sauce for broccoli beef made of?
Here are the things you’ll need to make this beef and broccoli recipe at home that tastes like it came from a restaurant: sauces and oils: oyster sauce, sesame oil, and soy sauce are called for in this recipe. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli.