Home-styleEasy 25 min serves 2

Broccoli Stir-Fried Chicken Slices (西兰花炒鸡片)

Name: Broccoli Stir-Fried Chicken Slices (西兰花炒鸡片)
Total time: 25 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken breast, sliced thin; broccoli florets; garlic, minced; light soy sauce; Shaoxing wine; cornstarch; neutral oil

西兰花炒鸡片 · xi lan hua chao ji pian

家庭快手版 · Home version: Nutritious broccoli meets tender chicken in this vibrant stir-fry.

Broccoli chicken stir-fry is the healthy weeknight go-to.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Healthy & Light

Ingredients

chicken breast, sliced thin鸡胸肉切片🛒 local300 g
broccoli florets西兰花🛒 local1 large head
garlic, minced蒜末🛒 local3 cloves
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch淀粉🛒 local1 tbsp
neutral oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Slice chicken against grain, marinate with soy, Shaoxing, and 1/2 tbsp cornstarch. Rest 10 minutes.
上浆
🔍 Look for 10 minutes
Visual: 鸡片油亮裹浆Chicken glossy coated
You know it's right when: Tacky
2Cut broccoli into bite-sized florets. Blanch in boiling salted water 2 minutes. Shock in cold water.
焯西兰花
🔍 Look for 2 minutes
Visual: 西兰花鲜亮翠绿Broccoli bright neon green
You know it's right when: Vibrant green color
3Heat oil high. Sear chicken 2 minutes until golden.
煎鸡
🔍 Look for High heat 2 minutes
Visual: 鸡片金黄不透生Chicken golden opaque
You know it's right when: No pink inside
4Add garlic, stir 15 seconds. Add broccoli, toss 30 seconds.
合炒
🔍 Look for High heat 30 seconds
Visual: 西兰花油亮翠绿Broccoli glossy bright
You know it's right when: Aromatic
5Add remaining cornstarch slurry. Toss until glossy. Serve.
勾芡
🔍 Look for
Visual: 酱汁均匀包裹Sauce clings to all
You know it's right when: Ready

Tips

· Blanch broccoli first.
· Do not overcook — stay crisp-tender.
· Use chicken thighs for more flavor.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide