Chicken and Broccoli (Chinese Takeout Style)

Chinese takeout chicken and broccoli features tender, velvety chicken breast pieces and crisp-tender broccoli florets coated in a savory brown sauce. The secret is a technique called “velveting”—marinating chicken in cornstarch, oil, and sometimes baking soda to create that signature silky texture you can’t achieve with regular cooking methods.

What Is Velveting and Why Does It Matter?

Velveting is the professional technique that Chinese restaurants use to keep chicken impossibly tender. Here’s how it works:

The chicken is marinated in a mixture of cornstarch (1 tablespoon per pound of chicken), water or egg white, oil (1 teaspoon), and optionally ¼ teaspoon baking soda. This coating creates a protective barrier that seals in moisture during cooking. The alkaline baking soda also breaks down protein fibers, preventing toughness.

Without velveting, your chicken will be ordinary and dry. With it, you’ll achieve restaurant-quality results every time.

For a deeper dive into the science and variations of this technique, Serious Eats provides an excellent guide to water-velveting that explains why this method works at the molecular level.

Ingredients For Authentic Chicken and Broccoli?

For the Chicken:

• 1 lb boneless, skinless chicken breast, sliced thin
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon vegetable oil
• ¼ teaspoon baking soda (optional, for extra tenderness)

For the Sauce:

• ¾ cup chicken broth (or water with bouillon)
• 2 tablespoons soy sauce (preferably light soy)
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar or brown sugar
• 1 teaspoon dark soy sauce (for color)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

For the Dish:

• 3 cups broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons vegetable oil

How To Make Restaurant-Style Chicken and Broccoli (Step-by-Step)

Step 1: Velvet the Chicken (15 minutes marinating)

Slice chicken breast against the grain into bite-sized pieces. In a bowl, combine chicken with cornstarch, water, oil, and baking soda. Mix thoroughly and let sit for 15-30 minutes at room temperature.

Step 2: Blanch the Broccoli (1 minute)

Bring a pot of water to boil. Add broccoli florets and blanch for 45-60 seconds until they turn bright green. Drain immediately and rinse with cold water to stop cooking. This preserves the crisp-tender texture.

Step 3: Par-Cook the Chicken (2 minutes)

Heat 2 cups of water to just below boiling (around 180°F). Add velveted chicken pieces and stir gently for 60-90 seconds until just cooked through. Drain and set aside.

Step 4: Prepare the Sauce

In a bowl, whisk together chicken broth, both soy sauces, oyster sauce, Shaoxing wine, and sugar. Have your cornstarch slurry ready in a separate container.

Step 5: Stir-Fry and Combine (3 minutes)

Heat a wok or large skillet over high heat. Add 2 tablespoons oil. Sauté garlic and ginger for 15 seconds until fragrant. Pour in the sauce mixture and bring to a boil. Add the cornstarch slurry while stirring. Once the sauce thickens and becomes glossy (about 30 seconds), add the chicken and broccoli. Toss everything together for 1 minute to coat evenly.

Step 6: Serve

Serve immediately over steamed white rice or fried rice.

Common Variations of This Dish

Protein Swaps:

• Beef and broccoli: Use flank steak or sirloin, sliced thin and velveted the same way
• Shrimp and broccoli: Velvet shrimp with just cornstarch and egg white (no baking soda)
• Tofu and broccoli: Use extra-firm tofu, pressed and cubed, coated in cornstarch before pan-frying

Sauce Variations:

• Garlic sauce style: Triple the garlic and add ½ teaspoon of chili flakes
• White sauce version: Replace soy sauces with additional chicken broth and ¼ cup heavy cream
• Spicy version: Add 1-2 teaspoons of chili garlic sauce or Sichuan chili oil

Nutritional Information (Per Serving, Recipe Serves 4)

• Calories: 285
• Protein: 28g
• Carbohydrates: 18g
• Fat: 11g
• Fiber: 3g
• Sodium: 890mg

Tips for Perfect Results Every Time

From 15 years of Chinese restaurant cooking experience:

1. Slice chicken when partially frozen – It’s easier to achieve uniform thin slices, which cook more evenly.
2. Don’t crowd the wok – If your wok isn’t large enough, cook the chicken in two batches to maintain high heat.
3. Room temperature ingredients – Cold chicken from the fridge will lower wok temperature dramatically. Let velveted chicken sit at room temperature for 15 minutes.
4. Taste and adjust – Always taste your sauce before adding the chicken and broccoli. It should taste slightly saltier than you’d like because it will dilute when coating the ingredients.
5. Serve immediately – This dish tastes best fresh. The cornstarch coating on the chicken and the sauce will break down over time.

Frequently Asked Questions

Why does my chicken come out tough instead of tender?

Tough chicken results from skipping the velveting process or overcooking. Without the cornstarch coating, chicken breast becomes dry and rubbery when exposed to high heat. Par-cooking in water should take no more than 90 seconds, and the final toss in the wok adds minimal additional cooking time. Always velvet your chicken and watch cooking times carefully.

Why is my sauce watery and not thick like restaurant sauce?

A watery sauce happens because the cornstarch slurry wasn’t cooked long enough or you used too much liquid. Cornstarch needs to reach boiling temperature to activate its thickening power—stir the sauce for at least 30 seconds after adding the slurry. If you accidentally add too much broth, make an additional cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and add gradually. The sauce should coat the back of a spoon and cling to the chicken and broccoli.

What is the secret to that “restaurant flavor” I can’t replicate?

The elusive restaurant taste comes from three factors: high heat (restaurant wok burners produce 50,000+ BTUs vs home stoves’ 10,000 BTUs, creating “wok hei”), MSG or high-sodium bouillon for intense umami, and quality oyster sauce. Premium brands like Lee Kum Kee provide much deeper flavor than budget versions. Compensate for lower home heat by cooking in small batches. For more on the science behind high-heat stir-frying, America’s Test Kitchen explains how temperature affects stir-fry results.

Can I use frozen broccoli for this recipe?

Yes, but with adjustments. Frozen broccoli is already blanched during processing, so thaw and drain it thoroughly, skip the blanching step, and add it directly to the wok during the final toss. Fresh broccoli is preferred because it maintains better texture and vibrant color, but frozen is acceptable.

How do I store and reheat leftover chicken and broccoli?

Store cooled leftovers in an airtight container for 3-4 days in the refrigerator. For reheating, the best method is a wok or skillet over medium-high heat with 1 tablespoon of water or broth (3-4 minutes). Microwave in 30-second intervals if needed, though chicken may lose some tenderness. Avoid oven reheating as it dries out the chicken.

Can I make this dish ahead of time?

You can prepare components ahead (velvet chicken, blanch broccoli, mix sauce) and store them separately in the fridge. Complete the stir-frying just before serving for best results.

Is this dish gluten-free?

Not in its traditional form due to soy sauce and oyster sauce. Use tamari instead of soy sauce and check that your oyster sauce is labeled gluten-free, or substitute with gluten-free hoisin sauce.

Why do restaurants add water chestnuts or carrots?

These are budget-extenders and add textural variety. Water chestnuts provide crunch, while carrots add sweetness and color. Add them during the blanching step if desired.

What type of chicken works best?

Boneless, skinless chicken breast is standard for this dish. Tenderloins work well too. Avoid chicken thighs as they have different texture and cooking requirements.

Final Note

Chinese takeout-style chicken and broccoli is achievable at home when you understand the professional technique of velveting. This process—coating chicken in cornstarch and par-cooking it—is non-negotiable for achieving tender, restaurant-quality texture. Combined with a properly thickened brown sauce and crisp-tender broccoli, you can recreate this beloved takeout classic in 35 minutes.

The most common mistakes are skipping the velveting step and not cooking the cornstarch slurry long enough to thicken properly. Master these two techniques, and you’ll produce results that rival your favorite Chinese restaurant.

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