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A plate of Chinese chicken and broccoli with white rice and a pair of chopsticks

Chinese Chicken and Broccoli

Katerina | Diethood
Spicy, sweet and tangy Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
Servings : 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes


  • 1 large egg white
  • 3 tablespoons cornstarch, divided
  • 3 tablespoons dry sherry, divided
  • 3 tablespoons soy sauce, divided
  • 1 to 2 tablespoons chili powder,
  • 1 pound boneless, skinless chicken breasts (or thighs), cut into cubes
  • ¼ cup chicken stock
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • vegetable oil, for frying
  • 1 red bell pepper, thinly sliced
  • 1 cup small broccoli florets
  • 4 garlic cloves, minced
  • 1 teaspoon ginger powder, or ground ginger
  • ½ teaspoon red pepper flakes
  • cup chopped green onions
  • Cooked rice
  • Chopped Green onions, and sesame seeds for garnish (optional)


  • In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.
  • Add the chicken and toss to coat.
  • Cover and refrigerate for 2 hours.
  • In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
  • To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
  • In a large pot, heat vegetable oil to 350˚F.
  • Remove chicken from the marinade and drop it into the hot oil.
  • Fry the chicken, turning it once, until golden brown and cooked through; about 2 to 3 minutes.
  • Remove and drain on paper towels. Set aside.
  • In a large skillet or wok, heat 1 tablespoon vegetable oil.
  • Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes.
  • Add garlic, ginger, red pepper flakes and chopped green onions.
  • Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens, about 1 minute.
  • Remove from heat.
  • Arrange cooked chicken on a platter and pour the sauce over it.
  • Serve over rice and garnish with green onions and/or sesame seeds.


  • Stove


  • Slightly adapted from Food Network.
  • To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
  • To Freeze: Do not freeze the vegetables – they won't be the same after they thaw. The cooled chicken can be frozen in a freezer-safe container for 2-3 months. Thaw it out in the fridge before reheating.


Serving: 6 ounces | Calories: 219 kcal | Carbohydrates: 16 g | Protein: 29 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 970 mg | Potassium: 717 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1900 IU | Vitamin C: 63 mg | Calcium: 46 mg | Iron: 2 mg | Net Carbs: 13 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Chinese
Keyword: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken