Chinese Chicken and Broccoli

This easy stir-fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy, and on the table in just 30 minutes 



  • 1 large head of Broccoli cut into florets
  • 3 Tablespoons vegetable oil
  • 6 boneless chicken thighs skinless
  • 3 cloves garlic peeled and finely chopped
  • 3 green/spring onions trimmed and sliced
  • 1 inch piece of ginger peeled and chopped
  • 2 Tablespoons Hoisin Sauce or oyster sauce for less sweetness
  • 3 Tablespoons light soy sauce (extra to taste)
  • 6 Tablespoons honey approximately
  • 6 Tablespoons hot water



  • Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.
  • Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside. 
  • Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.
  • Put the chicken back in the wok. Add the soy sauce, hoisin sauce, and the hot water and bring to a boil. Drizzle with some of the honey, cover, and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.
  • Add the broccoli and toss with the sauce until cooked through