Chicken and Broccoli Recipe
This Chicken and Broccoli Recipe offers a quick and healthy meal option. Tender chicken and vibrant broccoli are coated in a savory sauce, served over rice for a delicious and nutritious dinner. Perfect for busy weeknights, it's easy to make and packed with flavor.
Servings: 4
Ingredients
Chicken & Marinade
- 1 pound boneless skinless chicken breast or thighs, sliced thinly
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 1/3 cup oyster sauce
- 4 tablespoons mirin
- 1 tablespoon dark soy sauce or low sodium soy sauce
- 1 teaspoon hot sauce
- 1/2 cup chicken stock
- 1 1/2 tablespoons light brown sugar
- 2 tablespoons cornstarch
Stir-fry
- 1 head of broccoli chopped into bite-sized florets
- 2 tablespoons peanut oil or vegetable oil
- 4 cloves garlic minced
- 1 teaspoon ginger minced
Instructions
- Prep the Chicken: Slice the chicken against the grain into thin, bite-sized pieces (no thicker than 1/4 inch).
- Place the chicken in a bowl, add marinade ingredients, and mix well. Let sit for 10 minutes.
- Make the Sauce: Combine all sauce ingredients in a measuring cup or medium bowl and stir well. Keep aside.
- Steam the Broccoli: In a large skillet, bring 1/3 cup of water to a boil over medium-high heat.
- Add broccoli, cover, and steam for 1-2 minutes until tender. Transfer to a plate and wipe the skillet dry.
- Cook the Chicken: Heat oil in the skillet, spread chicken in a single layer, and cook for 30 seconds without touching until browned.
- Flip the chicken pieces to cook the other side for a few seconds, then stir and cook until the surface is lightly charred and the inside is still pink.
- Combine Ingredients: Add the garlic and ginger to the skillet and stir a few times to release their fragrance.
- Return broccoli to the skillet.
- Stir the sauce again, pour into the skillet, and cook until it thickens (about 1 minute).
- Serve: Transfer the stir-fry to a plate and serve hot with steamed rice or boiled noodles as a main dish.
Notes
To store, place leftover Chicken and Broccoli in an airtight container and refrigerate for up to 3 days.
To reheat, use a skillet over medium heat or microwave until warmed through. Add a splash of water or broth if needed to maintain moisture.
Nutrition
Calories: 243kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 629mg | Fiber: 1g | Sugar: 3g