If you’re looking for a quick, wholesome meal that balances tender chicken and fresh broccoli with a flavorful sauce, this Chicken and Broccoli recipe is exactly what you need. Perfect for busy weeknights, it offers a satisfying blend of textures and tastes that will have you coming back for seconds. The savory sauce combines umami-rich soy and hoisin with a hint of sweetness and depth, tying the dish together beautifully.
Why We Love This Chicken and Broccoli Recipe
This recipe stands out because it’s both nourishing and quick to prepare, giving you a balanced meal without hours in the kitchen. The chicken is tender and juicy thanks to a special marinade that helps lock in moisture. The broccoli keeps its bright green color and crunch thanks to steaming before adding it to the stir-fry, giving the dish a fresh and vibrant look.
The sauce is where the magic happens—it’s savory, slightly sweet, and perfectly coats every piece of chicken and broccoli. Plus, you can customize it by adjusting the sweetness or saltiness to suit your taste. This dish also uses common pantry staples, so you won’t have to make any special trips to the store. It’s an ideal recipe for anyone wanting a flavorful meal that’s easy to prepare and satisfyingly wholesome.
Ingredients for Chicken and Broccoli
Here’s what you’ll need to prepare this tasty dish. Having everything measured and ready makes the cooking process smooth and enjoyable.
For the chicken and broccoli:
- 2 pounds boneless skinless chicken breast, thinly sliced
- 2 cups steamed broccoli florets
- 1 tablespoon rice wine vinegar
- 1 tablespoon cold water
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil for frying
- 3 small garlic cloves, minced
For the sauce:
- 1 cup low sodium chicken broth
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon Shaoxing wine (optional but recommended for authentic flavor)
- ⅛ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
How to Make Chicken and Broccoli: Step-by-Step Directions
Prepare the chicken: Start by slicing your chicken breast into thin, even pieces. To make slicing easier, you can freeze the chicken for about 30 minutes beforehand. Once sliced, place the chicken in a large bowl. Add the baking soda, cornstarch, rice wine vinegar, and cold water. Mix thoroughly so the chicken is coated well. Set this mixture aside to marinate briefly while you prepare the other ingredients.
Cook the chicken: Heat one tablespoon of sesame oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken slices. Stir occasionally as the chicken cooks and sears to a beautiful golden brown on all sides. Once cooked through, remove the chicken from the pan and set it aside.
Make the sauce: Using the same wok, add another tablespoon of sesame oil. Toss in the minced garlic and sauté until fragrant, about 30 seconds. Then add the soy sauce, chicken broth, hoisin sauce, Shaoxing wine (if using), and sugar. Stir everything together and bring it to a gentle simmer.
Thicken the sauce: In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly pour this mixture into the simmering sauce, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens to a glossy consistency.
Combine all ingredients: Add the cooked chicken and steamed broccoli florets back into the wok with the sauce. Toss everything together gently, ensuring the sauce evenly coats the chicken and broccoli.
Serve hot: Transfer your Chicken and Broccoli to serving plates and enjoy while warm.
How to Serve Chicken and Broccoli
This dish pairs wonderfully with steamed white rice or brown rice to soak up the delicious sauce. You can also serve it alongside noodles or cauliflower rice for a low-carb option. Garnish with a sprinkle of toasted sesame seeds or sliced green onions for a fresh crunch and added color.
For a complete meal, consider adding a simple cucumber salad or a light soup on the side. This helps balance the plate with a crisp, refreshing element. Whether it’s a family dinner or a solo lunch, serving Chicken and Broccoli fresh and hot makes every bite satisfying and enjoyable.
Expert Tips for the Best Chicken and Broccoli
- Freeze chicken before slicing: This trick helps achieve thin, even slices which cook faster and absorb marinade better.
- Use fresh broccoli: Steaming broccoli just until bright green and tender-crisp preserves its nutrients and pleasing texture.
- Don’t skip the baking soda: This ingredient tenderizes the chicken, giving it a juicy, silky bite.
- Make the sauce ahead: You can prepare the sauce in advance and keep it in the fridge for convenience.
- Adjust sweetness and saltiness: Taste the sauce before adding chicken back in and tweak sugar or soy sauce amounts to suit your preferences.
- Cook over medium-high heat: This ensures a quick sear, locking in juices and flavor.
How to Store Chicken and Broccoli
Leftovers should be cooled completely and stored in an airtight container. Keep refrigerated for up to 3 days. When reheating, warm gently on the stovetop or microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.
For longer storage, you can freeze the dish in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating. Avoid reheating multiple times to maintain the best taste and texture.
Variations of Chicken and Broccoli
- Spicy kick: Add red chili flakes or a dash of chili garlic sauce to the sauce for heat.
- Different vegetables: Swap broccoli for snap peas, bell peppers, or baby corn to change the texture and flavor.
- Protein swap: Use thinly sliced beef or tofu instead of chicken for variety.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
- Lighter sauce: Reduce the sugar or hoisin to cut down on sweetness and calories.
- Garlic boost: Increase garlic for a more pungent, aromatic profile.
Frequently Asked Questions about Chicken and Broccoli
What cut of chicken is best for this recipe?
Boneless, skinless chicken breasts work best because they cook quickly and remain tender when sliced thinly.
Can I use frozen broccoli instead of fresh?
Yes, but make sure to thaw and drain it well to avoid extra water in the dish, which can dilute the sauce.
How do I prevent the chicken from being tough?
Marinate with baking soda and cornstarch and cook over medium-high heat quickly to keep the chicken tender.
Can I make this recipe vegetarian?
Absolutely! Swap chicken for firm tofu or tempeh and use vegetable broth instead of chicken broth.
Chicken and Broccoli
Equipment
- Wok or Large Skillet
- Small Bowl
Ingredients
- 2 lbs. boneless skinless chicken breast thinly sliced
- 2 cups steamed broccoli florets
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. cold water
- 1 tsp. baking soda
- 1 Tbsp. cornstarch
- 2 Tbsp. sesame oil for frying
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. Shaoxing wine optional
- 1/8 cup sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water for slurry
Instructions
- Slice the chicken breast into thin, even pieces and place in a large bowl. Add baking soda, cornstarch, rice wine vinegar, and cold water. Mix thoroughly and set aside to marinate.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken slices and cook until golden brown. Remove the chicken and set aside.
- In the same wok, add another tablespoon of sesame oil and sauté the minced garlic until fragrant. Then, add soy sauce, chicken broth, hoisin sauce, Shaoxing wine (if using), and sugar. Stir and bring to a simmer.
- Mix cornstarch and cold water in a small bowl to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until thickened.
- Add the cooked chicken and steamed broccoli back into the wok. Toss gently to coat everything with the sauce.
- Serve hot, garnished with sesame seeds or green onions if desired.
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