A warm, inviting aroma fills the kitchen as you sauté garlic and ginger, heralding the deliciousness of this dish. Chinese Chicken and Broccoli is a quick, flavorful recipe that takes just 30 minutes to prepare. This recipe works because it beautifully balances tender chicken with crisp broccoli, enhanced by a savory soy glaze.
This recipe is perfect for busy weeknights or when you crave a healthful meal without extensive prep. It’s an excellent choice for meal prep; simply store leftovers in the fridge for up to three days.
Why You’ll Love This Recipe
- The tender chicken is cooked to perfection and absorbs a rich soy glaze.
- Fresh broccoli adds vibrant color and a satisfying crunch.
- It comes together in just 30 minutes, ideal for dinner on a busy night.
- The combination of garlic and ginger enhances the dish’s fragrant profile.
What You’ll Need
Gather your ingredients for a delightful culinary adventure.
For the Soy Glaze
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Chicken
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
For the Vegetables
- ¾ cup onion, finely chopped
- 2-3 garlic cloves, finely chopped (about 1 tbsp)
- 1 teaspoon finely chopped ginger, packed
- 12 oz broccoli florets (or 3 cups)
For Serving
- 1 tablespoon sesame seeds (optional)
Maple syrup adds sweetness; honey can be used as a substitute.
Substitutions & Swaps
- Low-sodium soy sauce can be replaced with coconut aminos.
- Chicken breast may be swapped for thighs for more flavor.
- Maple syrup can be replaced with agave nectar.
- Olive oil can be substituted with avocado oil.
How to Make It
Creating this dish is straightforward and enjoyable.
CREATE THE SOY GLAZE
In a medium bowl, whisk together the soy sauce, vegetable broth, maple syrup, sesame oil, and cornstarch until smooth. Set aside to let the flavors meld.
COOK THE CHICKEN
In a large skillet, heat olive oil over medium-high heat. Season the chicken breast slices with salt and black pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked.
PUTTING IT ALL TOGETHER
Add the chopped onion, garlic, and ginger to the skillet with the cooked chicken. Sauté for an additional 2-3 minutes until the onions are soft and fragrant. Stir in the broccoli florets, then pour the soy glaze over the mixture. Cook for about 3-4 minutes, allowing the sauce to thicken and the broccoli to steam slightly.
SERVE
Once everything is well-coated and cooked through, remove from heat. Transfer the dish to a serving platter and sprinkle sesame seeds on top (if using) for added texture and flavor.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, due to broccoli’s texture after freezing.
Reheat: Microwave for 1-2 minutes until heated through.
Tips for Best Results
- Slice the chicken thinly for faster cooking and better glaze absorption.
- Ensure the pan is hot before adding chicken to achieve a nice sear.
- Don’t overcook the broccoli; it should stay vibrant and crisp.
- Adjust the glaze thickness by varying the cornstarch amount to your preference.
Serving Suggestions
- Serve alongside steamed jasmine rice for a complete meal.
- Pair with egg rolls or wontons for an Asian-themed dinner.
- Offer with a side salad to balance the meal’s richness.
Leave a Comment