Description
A cozy, flavorful dinner of chicken and broccoli coated in a sticky, sweet, and savory sauce that feels fresher than takeout.
Ingredients
Scale
Main ingredients
- 1 lb boneless skinless chicken thighs or breasts (Thighs stay juicier.)
- 4 cups fresh broccoli florets (Or frozen in a pinch.)
- 2 tbsp cornstarch (Helps thicken the sauce and gives the chicken a crispy edge.)
- to taste salt and pepper
- 2 tbsp oil (Neutral oil like avocado, canola, or vegetable.)
Sauce ingredients
- 1/4 cup low sodium soy sauce (For less salt control.)
- 2 tbsp honey or brown sugar (For sticky sweetness.)
- 1 tbsp rice vinegar or apple cider vinegar (For balance.)
- 2 cloves garlic (Minced.)
- 1 tbsp ginger (Grated.)
- 1-2 tsp water or chicken broth (To loosen the sauce.)
- 1 tsp sesame oil (Optional but adds great aroma.)
- to taste red pepper flakes or sriracha (Optional for heat.)
Instructions
Preparation
- Cut the chicken into bite-sized pieces and pat dry with paper towels. Toss with salt, pepper, and cornstarch until lightly coated.
- Heat a large skillet on medium-high and add a thin layer of oil. Cook the chicken in an even layer until browned and cooked through. Remove to a plate.
- In the same skillet, add the broccoli and cook until bright green and slightly tender.
Sauce Preparation
- In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, minced garlic, grated ginger, a splash of water or broth, and cornstarch.
- Pour into the hot pan and stir as it bubbles for about a minute until it thickens.
- Add the chicken back into the pan and coat evenly with the sauce.
Notes
For gluten-free, swap soy sauce for tamari. Use lemon juice if you don’t have rice vinegar. Feel free to add additional vegetables for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: asian, Comfort Food
Nutrition
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
