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Chinese Chicken and Broccoli Stir Fry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lbs –1.5sliced chicken
  • 5 cups broccoli florets
  • 1/3 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or broth
  • 1 tbsp ginger
  • 3 garlic cloves
  • 1 tsp –2brown sugar optional
  • 2 tbsp cornstarch + 2water

Method
 

  1. Prep Work (15 Minutes) A little prep makes the cooking smoother. Wash and cut broccoli into bite-size pieces. Slice chicken against the grain into thin strips (this keeps it tender). Whisk together all sauce ingredients so you're not scrambling later. Tip: Pre-mixing the sauce makes everything easier once the heat turns on.
  2. Crockpot Method (Hands-Off) If slow-and-steady cooking fits your day, this is the easiest path. Layering for Best Texture Pour half the sauce into the crockpot—this prevents sticking. Add sliced chicken. Pour the rest of the sauce on top. Cook: LOW for 4 hours or HIGH for 2–3 hours You’ll come back to a pot full of tender, fragrant chicken. Adding Broccoli Broccoli cooks much faster than chicken. Add it near the end. Stir in broccoli during the last hour on HIGH. Mix a slurry: 2 tbsp cornstarch + 2 tbsp water. Stir into the crockpot until everything looks glossy and thick. You’ll know it’s done when the broccoli is bright and crisp-tender.
  3. Traditional Stovetop Stir Fry If you prefer the classic wok-style method, it’s fast and reliable. Heat oil over high heat. Add garlic + ginger. Add chicken and brown quickly. Add steamed broccoli and sauce. Heat until thickened and shiny. Total time? About 25 minutes. Not a bad deal for weekday cooking.