Chinese Chicken and Broccoli Rice Bowl Recipe

Name: Chinese Chicken and Broccoli Rice Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups jasmine rice, uncooked; 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces; 3 cups broccoli florets; 1 cup carrot, julienned; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 4 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp brown sugar; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 2 tbsp cornstarch, divided; 3 tbsp vegetable oil, divided; 3 stalks green onions, sliced; 1 tsp sesame seeds, toasted

A white bowl of steamed rice topped with glazed chicken pieces, broccoli florets, and julienned carrots, garnished with sliced green onions and sesame seeds. — Photo by Piotr Arnoldes on Pexels

Coating the chicken in cornstarch before searing gives it a thin, crisp crust that grabs onto the glossy soy-oyster sauce instead of letting it slide off, and cooking the vegetables in the same hot pan right after the chicken means everything picks up the same browned, savory base in under 15 minutes of actual stir-frying.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4

Ingredients

Servings4

1 1/2 cups jasmine rice, uncooked
1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
3 cups broccoli florets
1 cup carrot, julienned
3 cloves garlic, minced
1 tbsp fresh ginger, minced
4 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tbsp cornstarch, divided
3 tbsp vegetable oil, divided
3 stalks green onions, sliced
1 tsp sesame seeds, toasted

Nutrition per serving

Calories: 705
Protein: 44g
Carbs: 74g
Fat: 25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Cook the jasmine rice according to package directions, then cover and keep warm.
2Toss the chicken pieces with 1 tablespoon of the cornstarch, 1/4 teaspoon salt, and a pinch of black pepper until evenly coated.
3In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, the remaining 1 tablespoon cornstarch, and 3 tablespoons water until smooth.
4Heat 2 tablespoons of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 3-4 minutes until golden and cooked through. Transfer to a plate.
5Add the remaining 1 tablespoon oil to the same pan. Add the broccoli and carrot and stir-fry for 3-4 minutes, until the broccoli is bright green and just tender at the edges.
6Push the vegetables to one side, add the garlic and ginger to the cleared space, and stir-fry for about 30 seconds until fragrant.
7Return the chicken to the pan, give the sauce a quick whisk to redistribute the cornstarch, and pour it in. Toss everything together and simmer for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon.
8Divide the rice among bowls, top with the chicken and vegetables, and finish with sliced green onions and sesame seeds.

Tips & variations

Swap the chicken thighs for shrimp, thin-sliced flank steak, or cubed firm tofu; adjust the sear time down for shrimp (2-3 minutes total) and tofu (until golden on two sides).
Use low-sodium soy sauce and a gluten-free oyster sauce (or hoisin substitute) to make the whole bowl gluten-free.
Double the sauce and keep the extra in the fridge for up to a week to use on other stir-fries or as a drizzle for steamed vegetables.
Any quick-cooking vegetable works here: snap peas, bell peppers, and baby corn all hold up well to the same high-heat stir-fry.

Storage & reheating

Store the chicken and vegetables separately from the rice in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat with a splash of water to loosen the sauce, or microwave the rice and topping separately in 1-minute bursts, stirring between each.

Tips from the Tulo kitchen

Cutting the chicken into uniform, bite-size pieces before coating them means every piece finishes cooking at the same time instead of some drying out while others catch up.
Rinsing the jasmine rice under cold water until it runs mostly clear before cooking keeps the grains separate instead of clumping together in the bowl.

FAQ

Can I use brown rice instead of jasmine rice?

Yes, though brown rice takes roughly twice as long to cook, so start it before you begin any of the stir-fry steps so both finish around the same time.

Why is my sauce thin instead of glossy?

The cornstarch in the sauce needs direct heat and a minute or two of simmering to thicken; if the pan is pulled off the heat too early, the sauce stays watery.

Can this be meal-prepped for the week?

Yes. Cook the chicken, vegetables, and rice, then portion into separate containers so the rice doesn't turn soggy from sitting in the sauce; combine and reheat just before eating.

What can I use instead of oyster sauce?

A mix of 1 tablespoon hoisin sauce and 1 teaspoon soy sauce approximates the sweet-savory depth of oyster sauce, or use a vegetarian mushroom-based oyster sauce for a plant-based version.