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Chicken and Broccoli

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Take-Out Fake-Out: Chicken and Broccoli my all time favorite comfort food!

Chicken and broccoli, hands down, is my all time favorite Chinese takeout dish. This is the one dish I would always get when my mom would order takeout on the nights she didn’t feel like cooking or whenever I ate at a food court. She never had to ask me what I wanted because it would always be the same answer. I think this is actually my favorite dish of all time. Meaning, I could eat this every day for a week and not be sick of it. I just love the combination of broccoli and chicken together along with the salty sweet sauce.

Most kids don’t like broccoli and refuse to eat it, but me? No. Loved it. My mom, when she would make this dish from scratch, would have to make it a certain way otherwise I wouldn’t eat it. Haha, I’m so high maintenance, it’s going to be karma and I’ll have ridiculously picky kids. I wouldn’t eat mushy broccoli — you know the ones that are steamed til they’re super soft and have lost their bright green color or have even gone limp? My mom would always have to blanch the broccoli in boiling water for about 5 minutes or so and then throw them in an ice water bath so the broccoli, for yours truly here, would be ultra crispy and still bright green. I refuse to eat them raw, which is why cooking broccoli for me is such a pain since I don’t like them cooked fully nor do I like them undercooked :) Luckily I know how to cook it.

Another night, another question of what to cook for dinner. I had broccoli and I had chicken defrosted. Easy. I threw together a simple sauce, that ended up being kind of like a teriyaki sauce, and cooked it with the chicken and broccoli and then poured it over a bed of rice. Oh simplicity at its best. It turned out to be so good. Jason was impressed by how well it all turned out on a whim and I’m glad it turned out great too :)

Chicken and Broccoli

One of our favorite take-out dishes but made at home!
4 from 1 vote
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Author: Julie Chiou
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  • 2 large boneless, skinless chicken breasts, diced into 1" cubes
  • 1 cup frozen broccoli florets

For the sauce

  • ¾ cup low-sodium soy sauce
  • ¼ cup honey
  • 2 cloves of garlic,, minced
  • 2 tablespoon sesame oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • ½ tablespoon cornstarch


  • In a medium saucepot, bring water to a boil and blanch the broccoli florets, about 3-5 minutes. Drain in a colander and run ice water on broccoli to stop the cooking process. Set aside.
  • In a large bowl, combine all the ingredients for the sauce and throw in the chicken cubes and let marinate for 10 minutes.
  • In a large skillet, add a little vegetable oil then heat to medium high heat. With a slotted spoon, scoop out the chicken from the sauce and cook it until cooked through. Throughout the cooking process, spoon the leftover sauce onto the chicken until you have a good amount of sauce that you'd be able to use for putting over rice and enough to coat the chicken. The sauce will naturally thicken as you cook because of the added cornstarch.
  • When chicken is done, add the broccoli and turn the heat down to low. Stir well to mix then remove from heat.


This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Recipe Rating

Kathy Samsky

Friday 4th of December 2020

I see you have sesame seeds on top. Are they toasted or plain?

Julie Chiou

Monday 7th of December 2020


kay gee

Tuesday 24th of March 2020

good flavor. I'm pretty sensitive to spiciness so I decreased the pepper flakes by half and it was good. I saw the reviews that said it was salty, and all I had was regular soy sauce, so I decreased it by 1/3. The sauce didn't thicken up like the recipe said it would either. Didn't matter because the combination of garlic, vinegar and honey was TASTEH


Saturday 12th of August 2017

Hi, I've made the chicken and broccoli a couple of times now but always forget to tell you how lush it is.. Thanks for sharing. By the way I completed my email address to the subcription box but there's no send or submit button and return doesn't do anything. I'm using an iPad ? Regards Lorna


Sunday 13th of August 2017

Strange - please try this direct URL:


Tuesday 17th of November 2015

Made this for dinner tonight and my man absolutely loved it. Steamed fresh broccoli rather than blanching frozen because we prefer mushy veggies. Definitely a winner and will be on our normal rotation!


Wednesday 28th of January 2015

I absolutely love Chinese takeout but I always shy away from it because it is a complete MSG bomb and who knows what you're really eating! I was so happy to find this recipe and I got around to making it last night. I added red bell peppers as well for extra veggies. I found the sauce to be on the salty side, even with the low-sodium soy. It was very tasty, but next time I will cut down the soy and maybe sub half of it for water or chicken stock. Overall it was delicious!