Chicken and Broccoli: The Ultimate Healthy & Delicious Recipe

Chicken and Broccoli, a culinary classic, is about to become your new weeknight staple! Forget bland, boring dinners – we’re diving headfirst into a dish that’s both incredibly flavorful and surprisingly simple to prepare. Have you ever wondered how such humble ingredients could create such a satisfying and universally loved meal?

While its exact origins are debated, Chicken and Broccoli stir-fries have become a beloved fixture in Chinese-American cuisine. This style of cooking emphasizes fresh ingredients, quick cooking times, and bold flavors. It’s a testament to the ingenuity of adapting traditional techniques to new environments and tastes. Over time, it has evolved into countless variations, each reflecting regional preferences and individual creativity.

But what makes this dish so irresistible? It’s the perfect harmony of tender chicken, crisp-tender broccoli, and a savory sauce that coats every bite. The combination of textures is delightful, and the flavors are both comforting and exciting. Plus, it’s a fantastic way to get your daily dose of vegetables without sacrificing taste. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience the magic of perfectly cooked chicken and broccoli!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons dry sherry (or rice wine vinegar)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• For the Broccoli:
• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Sauce:
• 1 cup chicken broth (low sodium preferred)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• For Serving (Optional):
• Cooked rice (white or brown)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Preparing the Chicken:

Okay, let’s get started with the chicken! This is a crucial step because properly preparing the chicken ensures it’s tender and absorbs all the delicious flavors we’re about to throw at it. Trust me, you don’t want dry, bland chicken!

1. Cut the Chicken: First, take your chicken breasts and cut them into bite-sized, 1-inch cubes. Try to keep them relatively uniform in size so they cook evenly. Nobody wants some pieces overcooked while others are still raw!
2. Make the Marinade: In a medium bowl, whisk together the cornstarch, soy sauce, dry sherry (or rice wine vinegar), sesame oil, ground ginger, garlic powder, and black pepper. Make sure the cornstarch is fully dissolved to avoid any clumps.
3. Marinate the Chicken: Add the cubed chicken to the marinade and toss to coat thoroughly. Ensure every piece of chicken is covered in that flavorful mixture. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
4. Refrigerate: Place the marinated chicken in the refrigerator for at least 30 minutes, or preferably longer (up to a few hours). The longer it marinates, the more flavorful and tender the chicken will become. I usually aim for at least an hour if I have the time.

Preparing the Broccoli:

While the chicken is marinating, let’s get the broccoli ready. Roasting the broccoli brings out its natural sweetness and gives it a slightly crispy texture that complements the chicken perfectly. You can steam or stir-fry it if you prefer, but I highly recommend roasting!

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This high heat is key to getting that nice char on the broccoli.
2. Prepare the Broccoli: Wash the broccoli thoroughly and cut it into florets. Make sure the florets are roughly the same size so they cook evenly.
3. Season the Broccoli: In a large bowl, toss the broccoli florets with olive oil, salt, and pepper. Make sure the broccoli is evenly coated with the oil and seasonings.
4. Roast the Broccoli: Spread the broccoli florets in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the broccoli instead of roasting it. If necessary, use two baking sheets.
5. Roast Time: Roast the broccoli for 15-20 minutes, or until it’s tender-crisp and slightly browned. Keep an eye on it, as ovens can vary. You want it to be cooked through but still have a bit of a bite.

Making the Sauce:

Now for the star of the show – the sauce! This sauce is what brings everything together, adding a sweet, savory, and slightly tangy flavor that’s simply irresistible. Don’t skip this step!

1. Combine Ingredients: In a medium bowl or measuring cup, whisk together the chicken broth, soy sauce, brown sugar, cornstarch, rice wine vinegar, sesame oil, ground ginger, minced garlic, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Set Aside: Set the sauce aside until you’re ready to cook the chicken.

Cooking the Chicken and Assembling the Dish:

Alright, we’re in the home stretch! This is where all our hard work comes together to create a delicious and satisfying meal. Get ready to enjoy!

1. Heat the Oil: Heat 1-2 tablespoons of oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding the chicken.
2. Cook the Chicken: Add the marinated chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the chicken instead of searing it. If necessary, cook the chicken in batches.
3. Sear the Chicken: Cook the chicken for 5-7 minutes, or until it’s cooked through and lightly browned on all sides. Stir occasionally to ensure even cooking.
4. Add the Sauce: Pour the sauce over the cooked chicken and bring it to a simmer.
5. Thicken the Sauce: Cook the sauce for 2-3 minutes, or until it has thickened and coats the chicken. Stir constantly to prevent the sauce from sticking to the bottom of the pan.
6. Combine with Broccoli: Add the roasted broccoli to the skillet with the chicken and sauce. Toss to combine and ensure the broccoli is evenly coated in the sauce.
7. Heat Through: Cook for another minute or two, until the broccoli is heated through.
8. Serve: Serve the chicken and broccoli over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
• Vegetables: Feel free to add other vegetables to the dish, such as bell peppers, carrots, or snap peas.
• Sweetness: Adjust the amount of brown sugar to your liking. If you prefer a less sweet dish, reduce the amount of brown sugar.
• Gluten-Free: To make this dish gluten-free, use tamari instead of soy sauce.
• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs will be more flavorful and tender.
• Make Ahead: You can prepare the chicken marinade and the sauce ahead of time. Store them separately in the refrigerator until you’re ready to cook.

Conclusion:

And there you have it! Our Chicken and Broccoli recipe is more than just a quick weeknight meal; it’s a flavor explosion waiting to happen. I truly believe this is a must-try for anyone looking for a healthy, delicious, and satisfying dish that doesn’t require hours in the kitchen. The tender chicken, perfectly cooked broccoli, and that savory sauce – it’s a combination that’s hard to beat.

But what makes this recipe truly special is its versatility. Feel free to get creative and adapt it to your own tastes. For a spicier kick, add a pinch of red pepper flakes to the sauce or a dash of sriracha at the end. If you’re watching your carb intake, serve it over cauliflower rice instead of regular rice. It’s equally delicious and keeps things light.

Looking for some serving suggestions? I personally love to serve this Chicken and Broccoli over a bed of fluffy jasmine rice, garnished with toasted sesame seeds and a sprinkle of chopped green onions. It adds a touch of elegance and enhances the overall flavor profile. You could also try serving it with quinoa for a protein-packed meal, or even alongside some steamed bok choy for an extra dose of greens.

For a fun variation, consider adding other vegetables to the mix. Bell peppers, carrots, or snap peas would all be fantastic additions. You could even throw in some mushrooms for an earthy flavor. The possibilities are endless! And if you’re feeling adventurous, try using different cuts of chicken. Chicken thighs would add a richer flavor, while ground chicken would make for a quick and easy stir-fry.

I’ve made this recipe countless times, and it’s always a hit with my family and friends. It’s the perfect dish for busy weeknights, potlucks, or even a casual dinner party. It’s easy to scale up or down depending on the number of people you’re serving, and it’s always a crowd-pleaser.

But don’t just take my word for it. I encourage you to try this recipe for yourself and see what all the fuss is about. I’m confident that you’ll love it as much as I do. It’s a simple, satisfying, and incredibly flavorful dish that’s sure to become a staple in your kitchen.

Ready to embark on your Chicken and Broccoli culinary adventure?

I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts, photos, and tips in the comments below. Your feedback is invaluable and helps other readers discover new ways to enjoy this delicious dish.

So go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. This Chicken and Broccoli recipe is a guaranteed winner, and I can’t wait to hear all about your culinary creations. Happy cooking!