I’ve always loved the comforting flavors of chicken and broccoli, but making it at home has been a game-changer. Perfectly tender chicken, crisp broccoli, and a savory sauce all come together in one quick recipe.
It hits that sweet spot of being healthier than takeout but still packed with all the deliciousness. After experimenting with different methods, I’ve found the perfect way to make this dish at home, and I’m excited to share it with you!
Credit: takestwoeggs
Ingredients
The secret to a great dish lies in its ingredients. Here’s a simple breakdown of what you’ll need:
- Boneless, skinless chicken breasts (2 lbs) – Tender and lean, chicken breasts soak up the marinade beautifully. Thighs work too if you prefer a richer flavor.
- Broccoli florets (2 cups) – Fresh broccoli is a must for the best crunch and flavor. If using frozen, pat dry well to avoid extra water.
- Sesame oil (2 tbsp) – Adds a distinct nutty aroma to the stir-fry. Use refined sesame oil for cooking.
- Garlic cloves (3, minced) – Elevates the flavor of the dish. Always go for fresh garlic for a bolder taste.
- Soy sauce (¼ cup) – Provides the savory umami backbone of the sauce. Low-sodium soy sauce is a great way to control salt levels.
- Chicken broth (1 cup) – Enhances the sauce with a rich base. Use homemade or low-sodium broth for freshness.
- Hoisin sauce (¼ cup) – Adds a subtle sweetness and depth. Skip it if you prefer a less sweet flavor.
- Cornstarch (3 tbsp) – Thickens the sauce to the perfect consistency.
- Sugar (1/8 cup) – Just a touch of sweetness to balance out the savory notes. Adjust based on your preference.
- Rice wine vinegar (1 tbsp) – Brightens the overall flavor with a mild tang.
- Shaoxing wine (1 tbsp, optional) – Adds authentic flavor reminiscent of Chinese restaurant stir-fries.
- Cold water (2 tbsp) – Combined with cornstarch for a slurry.
- Baking soda (1 tsp) – Used to tenderize the chicken, giving it that velvety texture you find in restaurant dishes.
Note: This recipe makes approximately four servings.
Variations
There’s no one right way to make chicken and broccoli! Here are some variations to suit different preferences:
- Protein substitutes: Swap chicken for tofu (cube and pan-fry for texture), shrimp, or thinly sliced beef.
- Vegetables: Use green beans, bell peppers, cauliflower, or snow peas to add variety.
- Low-carb: Serve over cauliflower rice or zucchini noodles for a keto-friendly option.
- Spicy twist: Add red chili flakes, a dash of sriracha, or a spoonful of chili oil for some heat.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce, and ensure your hoisin sauce is gluten-free.
For another flavorful chicken dish, you might want to try this Mexican Chicken Adobo Recipe for a tangy and spicy delight.
Cooking Time
Here’s how long you’ll need to bring this dish together:
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Equipment You Need
Here are the tools to make this dish perfectly every time:
- Wok or large skillet – For stir-frying the chicken and vegetables.
- Sharp knife – To slice the chicken and broccoli evenly.
- Cutting board – Keeps your prep organized and efficient.
- Mixing bowls – Ideal for marinating the chicken and preparing the sauce.
- Tongs or spatula – To stir and toss ingredients while cooking.
How to Make Chicken and Broccoli?
Making chicken and broccoli is simple and straightforward, but paying attention to the steps ensures a perfect dish every time.
Prepare the Chicken
Start by thinly slicing the chicken. For easier slicing, chill the chicken in the freezer for about 30 minutes. Combine the sliced chicken with baking soda, cornstarch, rice wine vinegar, and cold water in a mixing bowl. Mix well to coat evenly and set aside to marinate for 10-15 minutes.
Sear the Chicken
Heat sesame oil in a wok over medium-high heat. Once hot, add the marinated chicken and sear until golden brown. Stir occasionally for even cooking. Remove the chicken from the wok and set it aside.
Make the Sauce
Use the same wok to retain the flavorful bits. Add another tablespoon of sesame oil and stir in the minced garlic. Once fragrant, add soy sauce, chicken broth, hoisin sauce, sugar, and Shaoxing wine (if using). Stir and bring to a simmer. Prepare a slurry by mixing cornstarch and cold water, then slowly whisk it into the sauce. Simmer for 2-3 minutes until the sauce thickens.
Combine and Finish
Return the chicken to the wok, along with steamed broccoli. Toss everything together until coated in the sauce and heated through. Serve over white rice, noodles, or your choice of base.
Credit: poshplate
Additional Tips for Making This Recipe Better
Here’s how I’ve perfected this recipe over time:
- Use fresh ingredients for maximum flavor, especially the broccoli and garlic.
- Marinate the chicken longer if you have time; it enhances the tenderness.
- Don’t overcrowd the wok while searing the chicken to keep it golden and crisp. Cook in batches if needed.
- Adjust the sauce to your taste; add extra garlic or a splash of soy sauce for more depth.
- Garnish with sesame seeds and chopped green onions for a professional finish.
If you’re a fan of baked dishes, you might also enjoy this Chicken Parmesan Casserole Recipe for a hearty, cheesy twist.
How to Serve Chicken and Broccoli?
Presentation makes all the difference! Serve the chicken and broccoli over a bed of fluffy jasmine rice, steamed white rice, or even fried rice for extra flavor. Garnish with toasted sesame seeds and finely sliced green onions to add color and texture. For added flair, serve alongside a small bowl of soy sauce for dipping.
Nutritional Information
This dish is not only delicious but also packed with nutrients. Here’s an overview per serving:
- Calories: 411
- Protein: 46g
- Carbohydrates: 24g
- Fat: 15g
Make Ahead and Storage
Planning ahead makes this recipe a breeze.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The dish can be frozen for up to 2 months. Allow it to cool fully before transferring it to airtight freezer bags.
- Reheating: Warm the dish in a skillet over medium heat for the best texture. Add a splash of chicken broth if needed to loosen the sauce.
Why You’ll Love This Recipe?
It’s easy to see why this chicken and broccoli recipe is a weeknight favorite!
- Quick and simple: Perfect for busy days when you need a meal in under 40 minutes.
- Customizable: Adjust the flavors or swap ingredients to suit your preferences perfectly.
- Healthy: Home-cooked means you control the sodium, sugar, and fat.
- Tastes like takeout: Craving takeout but don’t want to spend? This is the answer.
- One-pan solution: Fewer dishes, more joy!
With its combination of convenience, flavor, and versatility, chicken and broccoli is the ultimate crowd-pleaser, and I’m confident it’ll become a regular feature in your kitchen. Gather your ingredients and a trusty wok, and give it a try! You can also enjoy similar chicken recipes for more inspiration.
Chicken and Broccoli Recipe
I’ve always loved the comforting flavors of chicken and broccoli, but making it at home has been a game-changer. Perfectly tender chicken, crisp broccoli, and a savory sauce all come together in one quick recipe.
Ingredients
- Boneless, skinless chicken breasts (2 lbs) – Tender and lean, chicken breasts soak up the marinade beautifully. Thighs work too if you prefer a richer flavor.
- Broccoli florets (2 cups) – Fresh broccoli is a must for the best crunch and flavor. If using frozen, pat dry well to avoid extra water.
- Sesame oil (2 tbsp) – Adds a distinct nutty aroma to the stir-fry. Use refined sesame oil for cooking.
- Garlic cloves (3, minced) – Elevates the flavor of the dish. Always go for fresh garlic for a bolder taste.
- Soy sauce (¼ cup) – Provides the savory umami backbone of the sauce. Low-sodium soy sauce is a great way to control salt levels.
- Chicken broth (1 cup) – Enhances the sauce with a rich base. Use homemade or low-sodium broth for freshness.
- Hoisin sauce (¼ cup) – Adds a subtle sweetness and depth. Skip it if you prefer a less sweet flavor.
- Cornstarch (3 tbsp) – Thickens the sauce to the perfect consistency.
- Sugar (1/8 cup) – Just a touch of sweetness to balance out the savory notes. Adjust based on your preference.
- Rice wine vinegar (1 tbsp) – Brightens the overall flavor with a mild tang.
- Shaoxing wine (1 tbsp, optional) – Adds authentic flavor reminiscent of Chinese restaurant stir-fries.
- Cold water (2 tbsp) – Combined with cornstarch for a slurry.
- Baking soda (1 tsp) – Used to tenderize the chicken, giving it that velvety texture you find in restaurant dishes.
Instructions
- Start by thinly slicing the chicken. For easier slicing, chill the chicken in the freezer for about 30 minutes. Combine the sliced chicken with baking soda, cornstarch, rice wine vinegar, and cold water in a mixing bowl. Mix well to coat evenly and set aside to marinate for 10-15 minutes.
- Heat sesame oil in a wok over medium-high heat. Once hot, add the marinated chicken and sear until golden brown. Stir occasionally for even cooking. Remove the chicken from the wok and set it aside.
- Use the same wok to retain the flavorful bits. Add another tablespoon of sesame oil and stir in the minced garlic. Once fragrant, add soy sauce, chicken broth, hoisin sauce, sugar, and Shaoxing wine (if using).
- Stir and bring to a simmer. Prepare a slurry by mixing cornstarch and cold water, then slowly whisk it into the sauce. Simmer for 2-3 minutes until the sauce thickens.
- Return the chicken to the wok, along with steamed broccoli. Toss everything together until coated in the sauce and heated through. Serve over white rice, noodles, or your choice of base.
Notes
- Use fresh ingredients for maximum flavor, especially the broccoli and garlic.
- Marinate the chicken longer if you have time; it enhances the tenderness.
- Don’t overcrowd the wok while searing the chicken to keep it golden and crisp. Cook in batches if needed.
- Adjust the sauce to your taste; add extra garlic or a splash of soy sauce for more depth.
- Garnish with sesame seeds and chopped green onions for a professional finish.
