Easy Chicken and Broccoli Recipe
This chicken and broccoli recipe is the perfect one-pan recipe that cooks in 30 minutes. This dish is loaded with tender chicken and crispy broccoli in the best homemade stir-fry sauce.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2" pieces
- 1 tsp salt
- ½ tsp ground black pepper
- 1 large head broccoli cut into bite-sized florets (3 cups)
sauce-
- 4 Tbsp unsalted butter
- 3 cloves garlic finely chopped
- 2 tsp finely grated peeled ginger
- 2 Tbsp cornstarch
- 1 cup low-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup brown sugar
Instructions
- Heat oil in a large skillet or wok over medium/high heat. Add the chicken and saute until golden; season with salt and pepper, tossing as needed. Remove the skillet and cover to keep warm.
- In the same skillet, over medium/low, add the broccoli. Cover the skillet and cook until broccoli starts to become tender.
- Add the broccoli to the chicken and cover to keep warm.
- In the same skillet, add the butter, garlic and ginger. Cook just until the butter melts. Whisk in the corn starch. Pour in the broth, soy sauce, and brown sugar. Return the chicken and broccoli to the skillet once the sauce comes to a soft boil.
- Cook just until the meat is reheated.
- Serve and enjoy, friends.
Notes
- Storage. Leftovers can be stored in the fridge for up to 3 days.
- Reheat. Add leftover chicken to a warm pan and reheat.
- Freeze. Add chicken and broccoli to a freezer-safe container and freeze for up to 3 months. Reheat: Warm up leftover chicken on a pan until thoroughly reheated.
- Serve: Chicken and broccoli can be served with white rice, noodles, and an appetizer.