SS Superior Sauce USA
Garlic Soy Chinese Chicken Stir Fry with broccoli prepared with chicken, broccoli, sauce, and garnish.

Recipe

Garlic Soy Chinese Chicken Stir Fry with broccoli

ChineseChickenDinnerStir FryWeeknight MealsChinaDairy Free

Garlic Soy Chinese Chicken Stir Fry with broccoli is an easy chinese-style recipe with chicken, cabbage, steamed jasmine rice, and a simple garlic soy sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time14 minutes
Cook Time16 minutes
Total Time30 minutes

Why this easy recipe works

Garlic Soy Chinese Chicken Stir Fry with broccoli is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor while cabbage keeps the meal fresh.

Cookware and heat guide

  • Cookware: large wok or 12-inch skillet
  • Heat: medium-high heat
  • Best side: steamed jasmine rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb boneless skinless chicken thighs or breast, thinly sliced
  • 2 cups cabbage, cut into bite-size pieces
  • 1 cup steamed jasmine rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped scallions
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the chicken dry and slice it into bite-size pieces. Cut cabbage into bite-size pieces.
  2. Minute 5-8, small bowl: whisk soy, rice vinegar, sesame oil, ginger, garlic, and a little sweet chili sauce. Keep it beside the stove.
  3. Minute 8-10, large wok or 12-inch skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large wok or 12-inch skillet: cook the protein in one layer until browned. Cook chicken until the thickest piece reaches 165 F.
  5. Minute 17-22, large wok or 12-inch skillet: add cabbage and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large wok or 12-inch skillet: add steamed jasmine rice and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add scallions, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut cabbage evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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