Steamed broccoli florets, brown rice and golden seasoned chicken pieces in a black nonstick frying pan on a light wooden table. — Photo: StockSnap · Pixabay Content License · Pixabay

Chinese · Lunch · Dinner

Chicken with Broccoli

Name: Chicken with Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Chinese
Ingredients: 1 cup brown rice; 2 cups water (for rice); 2 medium breasts boneless skinless chicken breast; 2 tbsp, divided cornstarch; 3 tbsp, divided low-sodium soy sauce; 1 tbsp Shaoxing rice wine or dry sherry; 1 large head (about 6 cups florets) broccoli florets; 1/2 cup low-sodium chicken broth; 1 tbsp oyster sauce; 1 tsp honey; 1/4 tsp ground white pepper; 1 tbsp vegetable oil; 3 tbsp water (for broccoli); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp toasted sesame oil; 2 stalks green onions, sliced

芥兰鸡 (Jièlán Jī)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender slices of chicken breast and bright green broccoli tossed in a glossy, garlicky brown sauce, just like the takeout favourite but with less oil and sodium. Served over nutty brown rice for a complete, satisfying meal.

Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 4

Easy
Dairy Free
High protein

22%

Per serving434kcal22% of a 2,000 kcal day

37gProtein

49gCarbs

10gFat

5gFiber

Calories come from: Carbs 46% · Fat 21% · Protein 33%

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Ingredients

For 4 servings

1 cup190 gbrown rice
2 cups475 gwater (for rice)
2 medium breasts500 gboneless skinless chicken breast
2 tbsp, divided16 gcornstarch
3 tbsp, divided48 glow-sodium soy sauce
1 tbsp15 gShaoxing rice wine or dry sherry (optional)
1 large head (about 6 cups florets)450 gbroccoli florets
1/2 cup120 glow-sodium chicken broth
1 tbsp18 goyster sauce
1 tsp7 ghoney
1/4 tspground white pepper
1 tbsp14 gvegetable oil
3 tbsp45 gwater (for broccoli)
3 cloves9 ggarlic, minced
1 tbsp6 gfresh ginger, grated
1 tsp5 gtoasted sesame oil
2 stalks30 ggreen onions, sliced (optional)

Steps

1
Rinse the brown rice, then bring it to a boil with the 2 cups of water in a saucepan.
2
Cover, reduce to low and simmer for 40 minutes, then rest off the heat, covered, for 5 minutes.
3
While the rice cooks, slice the chicken thinly across the grain.
4
Toss the chicken with 1 tbsp cornstarch, 1 tbsp soy sauce and the rice wine if using; set aside for 10 minutes.
5
Whisk the broth, remaining 2 tbsp soy sauce, oyster sauce, honey, white pepper and remaining 1 tbsp cornstarch in a small bowl to make the sauce.
6
Heat a large wok or nonstick skillet over high heat and add the broccoli with the 3 tbsp water.
7
Cover and steam-fry for 2-3 minutes until bright green and just tender, then transfer to a plate.
8
Add the vegetable oil to the hot pan and spread the chicken in a single layer.
9
Stir-fry the chicken for 4-5 minutes until browned and cooked through to 74 °C / 165 °F.
10
Add the garlic and ginger and stir for 30 seconds until fragrant.
11
Stir the sauce, pour it in and cook for about 1 minute until thick and glossy.
12
Return the broccoli to the pan and toss to coat.
13
Turn off the heat and drizzle with the sesame oil.
14
Fluff the rice and serve the chicken and broccoli over it, topped with green onions if using.

Swaps, storage and make-ahead

Swaps

Use firm tofu, pressed and cubed, instead of chicken, with vegetable broth and a vegan mushroom-based stir-fry sauce in place of oyster sauce, and maple syrup instead of honey for a vegan version.
For gluten-free, use tamari labelled gluten-free instead of soy sauce, a gluten-free oyster sauce and gluten-free broth, and replace the Shaoxing wine with dry sherry checked as gluten-free or simply leave it out.
Swap the brown rice for cauliflower rice or quick-cooking jasmine rice if you want a lighter base or a faster meal.
Use boneless skinless chicken thighs instead of breast for juicier meat that is harder to overcook.

Storage

Refrigerate leftovers in airtight containers within 2 hours and eat the chicken and broccoli within 3 to 4 days, reheating until steaming hot throughout. Cool the rice quickly, keep it chilled, eat it within 1 day and reheat it only once. The broccoli softens on reheating, so freezing is not recommended for the stir-fry.

Make ahead

Cook the brown rice, mix the sauce and cut the broccoli up to a day ahead and keep them covered in the fridge. You can also slice and marinate the chicken a few hours in advance, then stir-fry just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyMolluscsSesameSulphitesCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (476 g)	Per 100 g
Calories	434 kcal	91 kcal
Protein	36.8 g	7.7 g
Carbohydrates	49.4 g	10.4 g
of which sugars	3.6 g	0.8 g
Fiber	4.6 g	1 g
Fat	9.9 g	2.1 g
of which saturated	1.5 g	0.3 g
Sodium	719 mg	151 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.