On busy weekdays, nothing sounds better at the end of a long day than a quick and easy meal. A stir-fry is my go-to solution, and instead of turning to takeout, I reach for this recipe. This fast and easy one-pot chicken and broccoli is coated in a sweet and savory sauce, featuring plenty of ginger and garlic for a delicious weeknight dinner. The best part? This dish comes together in under 30 minutes with minimal prep work; plus, it’s a total crowd-pleaser. Keep reading on for all of my top tips to make this busy weeknight staple:
How To Make Chicken & Broccoli
INGREDIENTS
- Chicken Broth: I prefer to use low-sodium chicken broth in the sauce (bonus points if it’s homemade!). If you only have full-sodium broth, you can substitute the chicken broth with some water to make sure the stir-fry isn’t too salty.
- Soy Sauce: I also recommend using low-sodium soy sauce here. If you only have full-sodium, just use slightly less, and remember that you can always add more to taste.
- Garlic: I’m a big garlic fan, so I use 3 cloves here, but feel free to taste and adjust based on your preferences.
- Honey: Honey adds that necessary sweetness to the sauce to balance out all of that umami goodness.
- Cornstarch: The cornstarch is a must, as it thickens the sauce so it coats the veggies and chicken to ensure every bite is fully saturated in flavor.
- Ginger: You’re going to want to peel and finely grate the ginger. This will get added to the sauce alongside the garlic, providing a bright, zingy flavor.
- Toasted Sesame Oil: This gives the sauce a nutty, slightly smoky, caramelized flavor. Seek out the toasted kind for the best results.
- Chicken: You can use chicken breasts or thighs for this stir-fry, but chicken thighs tend to be more forgiving, as they’re slightly higher in fat. The fat also helps keep the meat nice and moist.
- Broccoli: I recommend using fresh broccoli here, but you can use frozen in a pinch.
Chicken & Broccoli Variations
If you’d like to add some diversity to this dish, you can replace some of the broccoli with other veggies. Bell peppers, onions, snap peas, green beans, or even asparagus would all work well. The key to adding any vegetables to this dish is to cut them into equally sized pieces. This way, the dish will cook at the same time, and you won’t end up with any undercooked, crunchy veggies or any wilted and sad bites.
Storage
You can keep leftover chicken and broccoli in an airtight container in the refrigerator for up to 4 days.
